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Symposium on Innovation and Leadership. Fund For Teachers. INNOVATORS value and embrace challenges and change LEADERS act as positive agents to facilitate and support change in a safe, accepting environment. 2010 Fellowship Project. - PowerPoint PPT Presentation
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Fund For TeachersSymposium on Innovation and Leadership
INNOVATORS value and embrace challenges and change
LEADERS act as positive agents to facilitate and support change in a safe, accepting environment
2010 Fellowship Project
Traveled to Australia to learn about and experience kitchen gardening in elementary schools
Worked with the Stephanie Alexander Kitchen Garden Foundation
Visited 12 schools in Victoria, 1 school in New South Wales
Learned how to effectively utilize gardening and cooking to address core curriculum and social emotional skills
Impact on Innovation Renewed personal passion
to explore, design and implement a dynamic approach to learning
Challenged to modify and adapt gardening activities and kitchen lessons/recipes for students with severe-profound special needs
Sought and secured grant funding to enhance school garden space with addition of a greenhouse (extend growing season)
Impact on Leadership Challenged to generate
excitement and enthusiasm among colleagues and students for using the school garden
Worked in the garden and kitchen with 2 classrooms on a weekly basis; shared knowledge and skills with cooperating teachers
Designed and presented workshops with school based garden committee
Collaborated with colleague to develop and lead district wide study group to explore social benefits of kitchen gardening
Student Participation
Student Participation
Student ImpactOver the course of the year, students demonstrated:
Increased interest and physical engagement Increase in sustained attention New skills in the garden and kitchen Deliberate intent to communicate (request and
comment) Increased ability to follow routine and novel directions Increased tolerance and willingness for exploring new
flavors/textures/foods Sense of pride and ownership Increased understanding of responsibility Increased understanding of delayed gratification
School-wide Impact
Over the course of the year, staff demonstrated:
Increased interest in using the garden for lessons Interest in using fresh produce for cooking
activities Interest in weekly recipes and results Curiosity about how to make vegetable based
recipes “user friendly” for students with eating issues
Interest in planning and planting the garden for the upcoming school year
Salsa Lesson Plan (Garden)
State Goals Science 11.A.1a Describe an observed eventScience 11.A.1e Arrange data into logical patterns and describe the patternsSocial Emotional 3B.1bMake positive choices when interacting with classmates
Introduction Review the five senses Identify body part that corresponds with each sense Students to brainstorm examples of sensory words (ex: hard, soft,
scratchy, stinky, etc)
Activities 1) Students take part in a scavenger hunt to collect and explore items from the garden Students will use a picture or written list* to gather 5 items (red
tomato, cilantro, onion, green pepper, banana pepper) Students will work in pairs (teacher to model how to ask a peer to be
a partner)2) Students will explore and describe each of the items in their harvest/scavenger baskets Students will reassemble at the “gathering benches” with their items Each student chooses an item: identify the name of the item and
describe using at least 2 senses (looks…., feels….smells…, etc)*The items collected during today’s garden activity are the harvest items for the cooking portion of class.
Adaptations Use written list for students who read Use picture symbol list for students at a lower literacy level Pair students with adult if necessary for safety or additional
assistance
Evaluation 1) Teacher will complete weekly garden checklist and rubric that indicates the level of student participation, communication, interest/engagement and socialization2) Students will complete a journal entry with a sensory chart choose one item from their basket and fill in the sense boxes with words/picture symbols/illustrations
Garden Lesson: Sensory Exploration and Descriptions
Salsa Lesson Plan (Kitchen)
State Goals Language Arts 1A.1b Comprehend unfamiliar words using context clues and prior knowledgeLanguage Arts 1B.1c Continuously check and clarify for understandingLanguage Arts 4A.1cFollow oral instructions accuratelyMath 7A.1a Measure length, volume and weight/mass using appropriate measuring instrumentsSocial Emotional 2C.1bDemonstrate appropriate social and classroom behavior
Introduction Introduce students to today’s recipe (salsa) Ask students: Have you ever had salsa? What does it look like?
Where does it come from? Using picture recipe, ask students to identify the necessary ingredients
and equipment Preview the steps necessary to make salsa (using recipe as a visual) Review knife safety and cooking rules
Activities 1) Students will take part in the following recipe steps: Washing vegetables Dicing tomatoes Seeding and slicing peppers Peeling and slicing onions Cutting cilantro with herb scissors Juicing lemon with citrus juicer Measuring with measuring cups Stirring with spatula2) Students will sample the salsa3) Students will vote “yum” or “yuck” on the taste testing poster4) Students will help in dish washing, table wiping and putting away equipment
Adaptations Model how to use knife and herb scissors Use hand over hand assistance for those who require additional
assistance or safety
Evaluation 1) Teacher will complete weekly kitchen rubric that indicates the following directions, use of tools, social skills, communication skills, willingness to try new item2) Students will complete a journal entry – circle the items that were used in making the salsa, X on items that were not used in making the salsa
Kitchen Lesson: Late Summer Salsa
From Garden to Plate
Student Recipes Veggie soup
Pumpkin pancakes
Green tomato raspberry jam
Basil fettuccini Caprese Squash blossom quesadilla
Student Voice and Choice Students use a
variety of means to communicate
Students vote/rate recipes
Students plan upcoming garden plantings
Student Voice and Choice
Year End Reflections After several months of structure and routine, students began
to look forward to gardening and cooking sessions
Parents and teachers commented on students’ willingness to try new and healthy foods
Need to more fully develop “off season” gardening activities and more effectively utilize preserved harvest
Setting the challenge level high enough without reaching frustration level elicited and sustained student interest and engagement
Positive attitudes exhibited by staff (support, therapy, teaching) directly affected student attitudes and participation
Upcoming Steps
Incorporate use of greenhouse to extend growing season
Expand the kitchen garden program to two additional classrooms in upcoming year
Present quarterly workshops for parents and caregivers
Create shared database with lessons, activities and recipes