I give grades everyday!!!!!!!!!!!!!!
If you miss my class, then you have missed an opportunity to grow as a student and as an individual.
For me, knowledge is just as important as skill.
I give lectures, assign reading and writing assignments, give math homework, do science projects, have students give short presentations, assign group projects and manual labor.
Culinary is a class!!!
It is not an easy A!!!
I want my students to be engaged at every point in my lessons.
I want them to want to come to school because they are afraid they have missed something life changing.
We review content knowlege everyday when students walk in the door. (Thank you Quizlet)
The more they repeat it the more they will "know it".
As a teacher, I have learned more from teaching.
I always plan some type of formative assessment on content days.
I have a quiz before every participation lab.
A participation lab is a lab in an unit that lets student practice as specific skill set before their practical lab. It is grade less harshly and allows for students to make mistakes and learn.
Soap Box Rant
As teacher I think that we forget that we make mistakes everyday and we want our students to be perfect. This is an impossible mind set. That sets our labs up for failure, and our students.
On participation lab day, I am a part of the lab. I go around a teach, model, and correct student skills as they perform. This ensures that students will understand what was covered in lecture, in demos, in quizzes and in tests.
In my first years of teaching, I felt like I only went around looking for mistakes that were made. I felt like I was out to get my students, and threatening them with a bad grade when they made one mistake or stepped a toe out of line.
We as teachers, need to remember, that our students are coming from backgrounds were cooking is really not practiced or taught anymore. Our student have very limited experience. So grading one time on a lab is not going to foster educational growth.
That being said. I spend a lot of money!!! 10,000 dollars plus a year. I receive no student fees, federal assistance (just for equipment), or school assistance. We cater and cater often. Our class has events once, twice or even three times a month that are for 100 plus people. I encourage students to be an active part. (Not every year do students participate like crazy, but some years you can't keep them away). We have become a go to in our community and state.
So my advice to you is build an name for your class, and get to work.
It will give you and your students and idea about how it really is in the industry.
I love it.
Practical Lab are test labs.
They are conducted with no help from me, and students are allowed to sink or swim.
Practical labs always have a test before.
Students must pass the test or they are not aloud into the lab.
If a student fails, they have to correct the test on lab day, and then are admitted to lab once the test has been correct for partial credit.
The reason that I am writing this blog post, is that this semester has changed my attitude toward teaching.
The more that I love what I do, and the more time I spend creating lessons and practices that are student centered and not Z centered the more my student are actually learning.
This semester I have adopted this mind set, and my classroom management and students have transformed.
Let your students know how much that you care for them, and that you want the to succeed in your class. They will respond.
I love teaching Culinary!!!!!!!!!!!
Comments
Post a Comment