"Smoke" & Mirrors

I love Snoopy; if you've spent some time here, you already know that.

I hate mirrors in my classroom. Hate hate hate. High schoolers are waaaaay too preoccupied with their appearance for mirrors to be anything other than an opportunity for frequent disruption.

So when I moved back into my current classroom, there was a mirror on the wall toward the front of the class. Unacceptable. So, I covered it with a poster - a SNOOPY poster, nonetheless!

How great is that?

I hung the poster about a month ago (previously the A/V cart was blocking it), and have been enjoying it immensely. Especially the fact that it eliminated the mirror.

And then yesterday a group of students told me that there had been rumors circulating that I'm a regular pot smoker - because of the poster.

Seriously! Oh, kids...

Generic Brands & Foods Labs

You know the kids who loudly declare "Ugh, nasty!" every time they see a generic-brand-whatever on the ingredient table? Yeah, that's not annoying. I've found my life is easier to just disguise the packaging, rather than attempting a logical conversation about frugality.

Generic Parmesan, before:

Parmesan cheese, after:

No one knew the difference, muahahahaaa.... Along with removing the labels, don't forget to ALWAYS open the packages yourself.

For some items, it's best just to move the food to a completely different container: bowls, canisters, etc. For our fettucine lab this week, not only did I hide the generic pasta by eliminating the boxes, but I saved on both food cost and food waste by not giving each group a full container of pasta. Instead of 5 lb for 5 kitchens I purchased three, then divvied it up between them. There's still plenty for all group members to get a decent helping, and there were minimal leftovers - ideal. Over the course of the years I've become more and more successful at whittling down recipes to "just enough" for groups to eat in class. 

I'm not the only one whose kids tend to freak out over generics, right?

FACS Teachers: Supply and Demand

Hello all! Great blog post here about the current need for FACS teachers. Happy Wednesday!

http://facslove.blogspot.com/2014/04/family-and-consumer-sciences-teachers.html?m=1

HIMYM

ARE YOU KIDDING ME, How I Met Your Mother????!!!!!!

Core vs "Elective" Courses: Misperception #3

Misperception #3: Testing doesn't affect you.

Seriously?

Now while testing certainly does not affect us the same way it does, let's say, English teachers, it most certainly does affect us.

Ask yourselves these questions:

• Which classes are students taken out of for benchmark testing? (Hint: electives)
• Which classes are students taken out of for make-up/extended time benchmark testing? (Hint: electives)
• Which classes are students taken out of three to five days a week for RtI as a result of benchmark testing? (Hint: electives)
• Which classes are students dropped into mid-semester due to changes in their schedules prompted by their benchmark test scores? (Hint: electives)

We sit in the same meetings as "core" teachers do going over lists of juniors, discussing their PSAE "potential" and brainstorming possible interventions to implement in every class.

We are required to implement the same PSAE-prep and intervention measures as all other teachers.

We get the same thinly-veiled, ominous threats from administration as all other teachers as we approach testing season.

We get the same foul attitudes and lack of motivation from students as all other teachers during testing season.

We get the same vilification in the press as all other teachers when test scores are released.

We experience the same sense of temporary relief as all other teachers in mid-May.

Come on people, it's 2014; no one is unaffected by testing.

Write and Wipe Pockets

Another colorful addition to the kitchens: transparent pockets for lab plans!

These are "Write and Wipe Pockets" from Learning Resources; they came in a set of five and just happened to be the same colors as my kitchens! They can be written on with dry erase marker (included with the set) and then wiped clean - perfect for keeping track of recipe progress! Additionally, with the use of command hooks (yup, I love 'em!) they keep the papers off of the counters where they typically do not escape unscathed. Also available on Amazon, the set is a very reasonable $12-$14. The pockets themselves only come with the upper left-hand corner hole-punched; I simply added another punch to the upper right and slapped on a couple of reinforcement labels:

Less clutter on the counters, easier for group members to see and keep track of what they've accomplished, and of course adds a little extra class with the color coordination. 

Take-Out Boxes of Fun

Whilst at Hobby Lobby a bit ago, I noticed a display of brightly colored take-out boxes; at that moment, I knew that I had to have them for group projects. I picked up five in colors that correspond to my classroom kitchens.

Notice that I have them set up in a copy paper box lid, one of my new favorite tools this year. Anyway, when I divide the class up into small groups for short activities, I usually do so by assigning them to a kitchen - gets them up and moving, and also gives them a nice big counter to work together on. So once I saw these I realized it would be really fun to stock them with "secret" supplies for their activity. I used them for the first time this week; here's what was in them:

Stay tuned, and I will tell you what they did with the Play-Doh in a future post!

Stuffing!

Here's how I set out stuffing for smaller sewing projects, like the monkeys:

This was one of those mega-containers of "Cheezy Balls" you can get at places like Sam's. This year my husband was one of the adults in charge of the kids' Sunday School Christmas pageant, and they chose to have the Wise Men bear three "modern" gifts - among them an XBox, a bicycle pump, and a large container of Cheezy Balls - it was pretty awesome :).

Anyway, I washed out the container, removed the label, and stuffed it full of stuffing. It eliminates the hassle of boxes or bags, especially since stuffing is a supply FACS teachers like to purchase in bulk. It's large and conveniently clear, so that kids can find it easily (you know how you can point directly at something and they still can't see it?), and I can easily notice when it needs to be refilled.

Traveling to the Computer Lab

Here's an incredibly obvious idea that took me nearly eight years to come up with:

Whenever I want my classes to meet me in the computer lab, I've always scrawled a note and taped it to the door. This is inconvenient and takes 2-3 minutes every time, which is incredibly wasteful. It finally dawned on me to create a permanent solution.

We have two labs in our school: the "Main Lab" and the "Keyboarding Lab." I made double-sided signs for each class (one side for each lab), and printed them on paper in the color I have assigned to that particular class. Then I slid them into sheet protectors, and attached them with a book ring:

I placed a command hook behind my door to hold them when not in use, so that they are always exactly where I need them:

I hung two more command hooks (I LOVE command hooks, by the way - they rock!) on the outside* of the door itself, so I never again have to bother with tape.

Again, kind of a "duh" idea, but one worth sharing - I can't be the only one tired of slapping handwritten notes on the door.

Anyone else have something obvious yet helpful to share?

*If you happen to work in a building where there's a healthy chance anything you attach to the outside of your door will disappear, you'll want to hang your hooks on the inside so that the sign shows through the window. Just saying.

Core vs "Elective" Classes: Misperception #2

Misperception #2: Foods 1 is a "Gourmet Culinary Arts" course.

Note: I work at a very small school; we only offer one year of Foods/Nutrition.

Just a sampling of the comments I hear in this category:
"I'd love to teach your classes - I'd just have them cook all the time."
"It must be great to have the kids making your lunch every day."
"It must be nice to just sit back and watch the kids do all the work."
"You should start a catering service/cook for in-services/run a student cafe/etc."

Here are some facts that seem to escape my colleagues:

• I have a budget. It is not impressive. We do not cook all the time, not even close.
• Most students come in with very, very, very little background knowledge. I literally have to start with lines like: "This is a measuring spoon. Measuring spoons come in different sizes." It takes a long, long path of baby steps to get them to the point where they can process even a basic recipe on their own without extensive support from me. 
• Prepping novice "chefs" for lab takes an extensive amount of planning. Recipes have to be broken into chunks that will fit within class times, then further into tasks that can be dovetailed. We have to go over the recipes in detail, because they don't yet know basic terminology ("boil," "level" teaspoon, "whip," etc). I  create demonstration videos so they can see exactly what they are supposed to do. I set up the lab table to make ingredients as easily accessible as possible. This doesn't happen on its own.
• My classes, just like yours, are only 49 minutes long. In that time we have to review the recipe, set up the lab, cook, possibly eat (most of our labs are stretched out over two or three days, so they don't eat every day that we are in the kitchens), and clean. This will not happen if I don't actively manage these novices.
• And who do you think does all the grocery shopping? That would be me, outside of school hours.
• And let's not forget that as little as they know about cooking basics, they know even less about food safety. This has to be addressed before they can cook - and also explains why I never have my students prepare my lunch.
• Probably my personal favorite would be the co-workers with grandiose ideas. Last year an aide was using one of my microwaves as I set up for our first lab of the year. When she asked me what we were making, I replied "Biscuits." Her response was "Biscuits and?", then proceeded to lecture me on how these kids need to learn how to cook. At which point I tried to explain to her that just the biscuits would take us two days, and getting the kids cleaned up and out the door each day this first time around was going to take every ounce of my focused attention to accomplish. She just shook her head and walked out the door.

Starting the year with kids who can barely prepare Ramen noodles and getting them to the point where they can read and accurately execute a recipe is extremely rewarding, but in today's world of microwave snacks and dinners from a box this does not come easily. Remember that the next time you start to tell your Foods teacher how easy and fun cooking labs are.