J-Term Day 4
January 10, 2020
Day 4
Day four, and they still haven’t learned how to divide and that’s making things… difficult. So today I taught kids about Equivalent Fractions and they had a... struggle to say the least. That is definitely something that I will need more practice with teaching that in order to come up with clearer descriptions of how they work. Luckily they had great materials that I could use to teach them. They had little pie slices that I used to show how the size of 2 ⅛ added up to equal ¼ and to show how they were equivalent. Unfortunately it took a VERY long time to get them to sort of understand it. Today I also taught them how to factor some more and then I worked with a few kids on multiplying fractions with unlike denominators and that was certainly a breath of fresh air. The kids got it very quickly and I was able to work with many students because of how quickly they got it. Unfortunately the cooking class didn’t come to the Bissonnet campus today so I had to take the bus back, which meant that I left at 11:00 and didn’t come back that day. Today I also worked with “Art of Cooking” after I got back because I have nothing else to do while I am at the Montrose Campus. They were making sushi and they invited me to make a roll with them. It turned out GREAT actually and it was a lot of fun because it was quite an interesting and unexpected thing to learn that day. I ended up putting salmon, cream cheese, avocado, rice, seaweed salad, and an incredibly spicy sauce in mine. The end product, while not too pretty tasted great and looked good enough. I believe that in doing this I fulfilled Learning Outcome 2 ("Demonstrate that challenges have been undertaken, developing new skills in the process.") because while I was unable to carry out the day as I had originally planned I took that opportunity to advance my own knowledge in other fields. I worked with the chefs and learned how to make sushi and worked on my skills in making things look pretty. I was glad to have the opportunity to take on these new challenges and learn these new skills. I was also glad to have the opportunity to be able to expand my own ability to create different foods and to learn how to create the same foods differently in my own way.
Day 4
Day four, and they still haven’t learned how to divide and that’s making things… difficult. So today I taught kids about Equivalent Fractions and they had a... struggle to say the least. That is definitely something that I will need more practice with teaching that in order to come up with clearer descriptions of how they work. Luckily they had great materials that I could use to teach them. They had little pie slices that I used to show how the size of 2 ⅛ added up to equal ¼ and to show how they were equivalent. Unfortunately it took a VERY long time to get them to sort of understand it. Today I also taught them how to factor some more and then I worked with a few kids on multiplying fractions with unlike denominators and that was certainly a breath of fresh air. The kids got it very quickly and I was able to work with many students because of how quickly they got it. Unfortunately the cooking class didn’t come to the Bissonnet campus today so I had to take the bus back, which meant that I left at 11:00 and didn’t come back that day. Today I also worked with “Art of Cooking” after I got back because I have nothing else to do while I am at the Montrose Campus. They were making sushi and they invited me to make a roll with them. It turned out GREAT actually and it was a lot of fun because it was quite an interesting and unexpected thing to learn that day. I ended up putting salmon, cream cheese, avocado, rice, seaweed salad, and an incredibly spicy sauce in mine. The end product, while not too pretty tasted great and looked good enough. I believe that in doing this I fulfilled Learning Outcome 2 ("Demonstrate that challenges have been undertaken, developing new skills in the process.") because while I was unable to carry out the day as I had originally planned I took that opportunity to advance my own knowledge in other fields. I worked with the chefs and learned how to make sushi and worked on my skills in making things look pretty. I was glad to have the opportunity to take on these new challenges and learn these new skills. I was also glad to have the opportunity to be able to expand my own ability to create different foods and to learn how to create the same foods differently in my own way.
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