Teaching Artifacts

Students were invited to reflect on and creatively share ~10 of their interests and values on a virtual gingerbread cookie they decorated online, then they were asked to identify one choice they could make today to live in greater alignment with those values.

This gingerbread person is one a student used to share their interests (including music, art and painting, as well as Bharatanatyam - an Indian classical dance form) and their values (including love and liberation) with their peers during class.

Students watched a musical Hanukkah recipe video (bit.ly/latkemusicvid) from an a cappella group as an exemplar then presented one of their own celebrations or traditions which reflects their values using music, art, a video and/or photograph.

In our December presentations, multiple FCS students shared that they celebrate Pongal. The lesson in these slides incorporated that festival as we learned about how our interests and values influence how different cultures prepare staple grain foods like rice.

This assignment includes the exemplar poem by George Ella Lyon and a template based on her writing for students to write their own poetry representing at least one of their values and food important to them.

Students learned about the power of gratitude and hosted an opportunity for their peers to creatively reflect on what they are thankful for in the school cafeteria by adding feathers to a turkey ahead of the Thanksgiving holiday. 

After the game, allowing students to think about the prompt on the slide for a moment and write out their thoughts gives them an opportunity to rehearse want they want to say if impromptu discussion is not yet a strength.

This three-page "note catcher" allowed students to record their guesses for the fun "Guess that Sound" game and their thoughts prior to and during our class discussion using the teal slides on communication.

Students read a web magazine to learn about advertising (including graphics, audio, and copy) then created an advertisement of their own for a product or service of their choice.

Students explored how values and a person’s view of needs and wants affect financial decisions, then practiced distinguishing between values, wants and needs.

Students complete five lessons in Everfi's online Vault program to help them use critical thinking to practice making financial decisions including how to earn income, budget, spend, use credit, and plan for the future.

Students complete five lessons in Everfi's online FutureSmart program to help them learn to effectively set goals, prepare for careers, and manage their financial future through interactive, real-life scenarios.

FCS students created a product (such as a song/rap, poem, video, or poster) to explain the key steps in handwashing and the importance of proper sanitation to prevent cross-contamination and illness.

Students completed a "galley walk" to identify common kitchen tools and utensils and their purposes, first with silent individual work time and then discussion in table groups. 

Students prepare "family meals" with cooking teams in the kitchens and prep teams setting up the space. For this family lunch, students prepared vegan cheezy broccoli potato soup, chili, gluten-free biscuits, and infused water.

Students built faux gingerbread houses from graham crackers and icing and decorated their structures with toppings of their choice, including dried fruit, shredded coconut, marshmallows, and/or candies.

Students were invited to create a product (such as a Instagram Reel, TikTok, video, poster, comic strip, etc.) to demonstrate the six steps to correctly wash your hands.

Students created a food truck design and menu with sample prices; they presented their work, including what they'd do with the profits.  In this video, she chose NEDA as the charity to which donations would be made.

Students learned about how cheese is made and then designed a platter including at least four food groups (e.g. dairy, grains, protein, and fruit/veggie). 

Students practiced their knife skills using modeling clay to demonstrate cuts including mince, dice, chop, and julienne before practicing on food. 

As part of their first aid unit, FCS students learned how to help someone who is choking and gently practiced the key steps with very light pressure.