| Subunit | Study subjects | Science content knowledge | Technological aspects | Societal aspects | Pedagogical content knowledge |
| 1 | Introduction to the study of microorganisms | - Definition of microorganisms - Classification of organisms - Characteristics of microorganisms | - Classroom discussion on old concepts - Conceptual change | ||
| 2 | “Garden” of microorganisms | - Microorganism’s main features and diversity - Bacteria, isolation seeding - Aerobic and anaerobic microorganisms - Seeding and growth of microorganisms on Petri dishes | - Using the microscope in the laboratory work - Techniques for “gram” dyeing - Sterile methods in the laboratory work - Using the video scope | - Group experimenting - Processing and presenting information - Presenting the findings - Group summary - Conducting observations - Class discussion | |
| 3 | Microorganisms in food and drinks industries | - The role of microorganisms in food and drinks production - Fermentation - Microorganisms’ optimal growth conditions | - Technologies of cultures breeding for use in the food industry - Food preservation for an extended amount of time | - Alcoholic drinks and their affect on man’s health and the driver’s sobriety - Proper diet - Food storage | - Meaningful reading of a scientific article - Creative thinking - Systematic perception - Presenting knowledge - Class discussion |
| 4 | The contest of “What tastes better?” | - The biology of food products’ preparation - Important terms and processes in food producing by microorganisms | - Means for checking variables: temperature, pH - Technological methods for improving the production of food products in the industry | - Economic aspects - Relations among neighbors and solving environmental issues in peaceful means - Cooperation and mutual aiding among neighbor countries for the purpose of improving economy and farming | - Conducting an experiment and team work - Critical thinking - Systematic perception - Graphic presentation - Identifying problems and suggesting hypotheses - Class discussion - Inferring and conclusions |
| 5 | Bacteria in the service of the human being | - Microorganisms in the food industry | - Chemo stat - Technological limitation in the food industry | - Technologies and Food to poor countries | - Systematical use of the video tape films - Logical thinking - Asking questions - Inferring and conclusions |