Standard+I

Teachers use their knowledge of subject matter, teaching and learning, and technology to facilitate experiences that advance student learning, creativity, and innovation in both face-to-face and virtual environments. Teachers:
 * 1. **** Facilitate and Inspire Student Learning and Creativity **
 * a.** promote, support, and model creative and innovative thinking and inventiveness
 * b.** engage students in exploring real-world issues and solving authentic problems using digital tools and resources
 * c.** promote student reflection using collaborative tools to reveal and clarify students' conceptual understanding and thinking, planning, and creative processes
 * d.** model collaborative knowledge construction by engaging in learning with students, colleagues, and others in face-to-face and virtual environments

Include all that apply: instructional strategies such as differentiation, technology standards (NETS-S), state standards.
 * 1. List all that goes into planning for classroom instruction.**

My lessons build on previous lessons. They learn the basics of measuring, reading recipes, understanding terminology and chemical/physical changes in ingredients. As the year progresses, the units get harder in what is required. The student must apply what they have learned in the past. Foods 2 students must apply what they learned in Food 1 and plan complete meals, create their own recipes, determine nutritive components as well as following a budget. Both classes work in teams and must demonstrate proficiency. Midterms and finals are demonstrations, as they are the guest chef for the class. Students are introduced to various chefs and demonstrations thru the use of websites as well as teacher demonstrations. Students also are given various topics to research depending upon what the unit topic may be and they utilize various search engines during research.


 * 2. List the types of projects and activities you use with your students.**

2a. Do your planned projects and activities include any of the following: project-based learning, authentic activities, higher order thinking, collaboration, problem-solving, creativity and innovation, and use of digital tools and resources? List all that apply.


 * Lesson Topic Column || Planned Activities and Projects || Technology Used || Taxonomy Level ||
 * Nutrition || Food journal for 4 days listing all they eat and their exercise || Mypyramid.gov for evaluation of nutrients || analyzing ||
 * Formation of Gluten || Combining ingredients properly to form gluten || Video of chef watching formation of elasticity& teacher demonstration || Applying & analyses ||
 * Yeast breads || Begin by observing technique, then make individual loaf, continue by making savory types, sweet doughs and multigrain || Internet websites with videos on making bread, demonstration of teacher using equipment || Understanding, applying and evaluating, application ||
 * Ethnic background || Research family background, country and culture, crops and customs || websites || Creating menus using ethnic foods and original recipes ||

3. List at least 3 ways that you can improve or would like to grow with regard to planning. a.- Attempt to utilize various web tools that could make the students interact more in their learning. This hopefully wil be accomplished with the purchase of more computer cart labs thru CFF funding, freeing up the existing computer labs for those of us who do not have the carts b.- To not be afraid to try new websites and to engage the students in learning how to utilitze these in class c.- Have more student generated activities, allowing them to teach and share regarding various topics

Survey Monkey, Quizstar, Flickr, xnormal, trackstar Including above, write a summary statement. Include this statement on your Action Plan Summary page.
 * 4.List resources that can help you grow in this strategy. **

I will be attempting to incorporate at least one new web tool per lesson during the school year to help strengthen both my knowledge and the knowledge of my students in using web tools.