Chef Dave
02-10-2008, 12:29 PM
I was having a conference with my CTE (careers and technical education) director. When she asked me about how I was documenting my instruction of the state standards, I showed her my student portfolios. Each student has a competency check list in which I check off standards as they are taught. Students who failed the exit quiz or assignment had the standard circled in red. Students who were successfully retaught had the standard highlighted in green with the date of reteaching written in the margin. Students who were marginal had the standard highlighted in yellow for possible review at some future date.
My portfolios are quite colorful and easy to read. Green means go/pass. Yellow is a caution. Red means stop/fail.
I also have a master sheet that lists every instructional objective taught under each standard. Objectives that were taught are correlated to my lesson plans ... black for the 1st semester and blue for the 2nd semester.
A typical standard might read:
17.3. Preventing Trips and Falls. 2, 3, 1, 6
2 and 3 indicate that this objective was taught during the 2nd and 3rd weeks of the first semester. 1 and 6 indicate that these were taught during the 1st and 6th weeks of the 2nd semester.
The CTE director was quite happy.
As a final question she asked me how far along I was in teaching the standards to my advanced culinary arts class.
"I'm 3/4ths of the way through," I said.
"WHAT!?"
I misunderstood her exclamation. "I'm quite confident we'll finish before the year's end," I said.
"But advanced culinary is a two year class!" she gasped.
"WHAT!?" I stared at her. There was nothing in the state standard to indicate that I had two years to teach this.
"But I thought you knew!" she said.
"Well ... I thought there were a lot more standards than beginning culinary." Beginning culinary only has 18 standards and advanced is nearly doubled with 32.
So now I find that I'm ahead of the ball game ...
Come next year, when Culinary I students come up to level II, I'll have to split my advanced class. Students who were with me last year will have to be taught separately from students just coming up.
That will be interesting.
Ah well ... live and learn.
I suppose it's better to be ahead of the ball game than to be behind ...
:rolleyes:
My portfolios are quite colorful and easy to read. Green means go/pass. Yellow is a caution. Red means stop/fail.
I also have a master sheet that lists every instructional objective taught under each standard. Objectives that were taught are correlated to my lesson plans ... black for the 1st semester and blue for the 2nd semester.
A typical standard might read:
17.3. Preventing Trips and Falls. 2, 3, 1, 6
2 and 3 indicate that this objective was taught during the 2nd and 3rd weeks of the first semester. 1 and 6 indicate that these were taught during the 1st and 6th weeks of the 2nd semester.
The CTE director was quite happy.
As a final question she asked me how far along I was in teaching the standards to my advanced culinary arts class.
"I'm 3/4ths of the way through," I said.
"WHAT!?"
I misunderstood her exclamation. "I'm quite confident we'll finish before the year's end," I said.
"But advanced culinary is a two year class!" she gasped.
"WHAT!?" I stared at her. There was nothing in the state standard to indicate that I had two years to teach this.
"But I thought you knew!" she said.
"Well ... I thought there were a lot more standards than beginning culinary." Beginning culinary only has 18 standards and advanced is nearly doubled with 32.
So now I find that I'm ahead of the ball game ...
Come next year, when Culinary I students come up to level II, I'll have to split my advanced class. Students who were with me last year will have to be taught separately from students just coming up.
That will be interesting.
Ah well ... live and learn.
I suppose it's better to be ahead of the ball game than to be behind ...
:rolleyes: