Indiana Social Studies GE.1.1

Social StudiesGrades 9–12Basic Economic Concepts

The Standard

Define, identify, and explain the productive resources.

2026 Indiana Academic Standards: K-12 Social Studies

Teacher's field guide

What Students Need to Do: Students identify land and other natural inputs, labor, capital such as tools and equipment, and entrepreneurship. They explain how each resource helps make a good or service.
What Mastery Looks Like: For a bakery, a student identifies water as a natural resource, the baker as labor, and the oven as capital. They explain how the owner organizes the business and takes risks.
Common Misconceptions: Students may call cash capital instead of the equipment it buys. They may treat entrepreneurship as any paid job or think land means only a plot of ground.
How to Assess It: On an exit ticket, ask: A bakery uses water, a baker, an oven, and an owner who hires staff. Name the four resource types and explain what each adds.

Lesson moves

Hand out cards labeled farmland, water, baker, oven, and bakery owner; have groups sort them into four resource piles and explain each choice.
Ask students: Why does a bakery oven count as capital while the cash used to buy it does not?
Run a card race: name a bakery resource, and have pairs hold up land, labor, capital, or entrepreneurship.
Have students pick a local business and list one natural input, one worker, one tool, and one decision its owner makes.

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A ready-to-print activity worksheet aligned to GE.1.1, with an answer key for the teacher on its own page. No account needed.

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