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Out with the Old, In with the New

This week was definitely strange, crazy, and different compared to any other week with my student teaching experience! We all know how the COVID-world works; you never know when you will be virtual, who will be quarantined, and how each day will play out. This week was certainly no different, as my ct was quarantined all week and we were focused on wrapping up the third marking period! There were subs, fire drills, animals, and many labs, and while it was hectic at times, the students learned so much and wrapped up the 3rd marking period! 

Monday started with a lab in food science and hydroponics systems being designed and built in horticulture. In food science, students used direct specification to create small, fruity gelatin balls that burst in your mouth! This was round 2 of this lab since it didn't work the best the first time they performed the lab. We found out that grape juice doesn't work that great, but the lab was successful (and very delicious) the second time around!


I have been learning so much about managing a shop class as well. While I usually co-teach intro to ag mechanics with my ct, I was left to run the class on my own all week! It was challenging the first two days and I really wasn't sure how to manage having kids as such different places in their electrical tasks they were given, but by Thursday and Friday, I think I had a decent system. I was thankful for the opportunity to challenge myself with making sure every student was following safety procedures, focusing on their tasks, and trouble-shooting when their electrical systems didn't work the first time around! This was definitely a fun and challenging experience, and I truly have been having so much fun teaching and learning more about electricity!

Unfortunately, this week was more about wrapping up units and the 3rd marking period rather than lots of exciting labs. We completed the carbohydrates unit in food science, the animal anatomy and physiology unit in vet science, and are very close to finishing the electrical unit in intro to ag mechanics. I thought it was really interesting to see how finishing a marking period works and all the extra emails, time in the classroom, and reminders need to go into making sure each student is given all opportunities to be successful. 

I am excited to start fresh with the new marking period and continue to learn and grow as as student teacher! Week 10 is officially down... now bring on week 11!

Comments

  1. John EwingMarch 29, 2021 at 6:00 AM

    Michaela,
    It sounds like you had a great week, even with many unexpected events. These are the times when we can see the great qualities in not only or educators, but also in our students come through. Patience, flexibility, and focus/effort come to mind. You, and your students, knew the expectations and you all worked to meet them, even on a time crunch of the ending marking period! Great job and keep up the great work!
    -Dr. Ewing

    ReplyDelete
  2. Nicole GuiseMarch 30, 2021 at 5:28 AM

    Hi Michaela - I think week 10 was my most challenging week as well! It sounds like you handled it like a CHAMP! I am always curious to read about what your food science class is doing. What is specification? I am not familiar but it sounds like a great way to incorporate the sciences like chemistry and physics.

    ReplyDelete
    Replies
    1. Michaela SmithMarch 30, 2021 at 7:52 AM

      Nicole,

      You probably know what spherification, but not by the name! It is a culinary process that creates small squishy spheres, which visually and texturally resemble roe! Think of the small balls of fruity flavor that burst into your mouth at Sweet Frog! The tried Reverse and Direct Specification, but there is also Frozen that we decided not to do. This was apart of the carbohydrates unit to understand complex spherification.

      Delete

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