reflection 9

Kyra Elston

1/28/14

Reflection #9

1. Description of a method of understanding prior-knowledge of students.

When we established readiness, you may have used an activity (such as K-W-L) to find out about your students’ prior understanding. Almost certainly, not all students were starting at the same place. Similarly, the distance they travel during a project will not be the same for each learner.

2. Discussion on the importance of establishing anchors for a project.

By establishing “anchors,” you gain a sense of where students are starting and how far they are going as they work to meet learning goals. You expand the opportunities to differentiate instruction and help all learners be successful.

3. Description of several ways to assess what students learned during the project.

A teacher might have one category about how well a student knows the content, another about written communication, another for critical thinking, and another for work ethic. Students, parents, and teachers all have access to this assessment data, creating opportunities for meaningful conversations about student achievement.

4. Discussion on how concepts in this chapter relate to your topic/project.

Kitchen and catering really does not involve that much learning from students unless they are actively involved in preparing meals, making lunch menus, growing a garden, ect. For this reason it really does not relate to the topic but I would definitely like to be part of school that does have student learning relate to the foods they are consuming five days a week.