PART 1: PORTION CONTROL
by: Michael Krill
When we think of menus our minds quickly take us to a restaurant. What if you could think of a classroom instead? As Emily Goranson and Michael Krill have been continuing to Innovate and increase the Adaptive Design in their classroom setting, this idea of menus and the way they personalize a learning environment has set a precedent for what classrooms in the future will look like. As we consider the trends of gamification, personalized instruction, social justice, and accountability, the idea of menus begins to emerge as the way to offer ALL a plan for action in and out of the classroom. What is even more evident is the role the teacher plays as a member as well.
Let us consider the power and convenience of a menu. When we are handed a menu we have a chance to peruse what is offered and we can make choices as to what we want within the context of the restaurant we are dining at. Imagine if you had a plan to visit a very fancy restaurant set up just for you and you could select any meal you wanted without worrying about the cost. This is the a basic principle behind the design of menus developed in our classroom. We want to offer the best “meal plans” we can at the best price possible. We want to consider the wholesomeness and sustainability of what we serve. As each child selects their items for the day, we are confident in knowing they are being enriched and filled with the proper amount of vitamins, nutrients, minerals, etc. Stepping aside from the analogies, we offer students District selected curriculum and Common Core Standards built into the pathways students are offered in the menu. As we approach the design of the menu and it’s structure, we consider the value of educational material and the results we expect to see daily. Proactive design and well developed infrastructure based on the standards found in the common core as well as the specific objectives and strands found in each core subject allow the “Menu Makers” (Us) a confidence in planning and delivery. We are pushing the structures of the classroom by beginning the task of developing menus to allow for pathways in learning. This is brand new territory and we continue to research effective models and concepts to help drive our innovations and adaptive design in the classroom. Most of these menu designs are cutting edge. We have shared them with a few colleagues and teachers in neighboring districts due to a strong interest. We are paving the way for the future in personalized learning and beyond. Just as a computer programmer would embed code in order to command programs to respond in certain ways and make decisions based on statements or options of logic, so too can students use the menus to make similar decisions and achieve desired outcomes. Thus menus are organic and authentic Code for organic and authentic learners.
In a classroom time is precious. In fact time is essential to getting things done, learning new concepts and creating products. However we often fight for time and complain we do not have enough. Management (knowing exactly what every child is doing) is also a major factor. We want to manage ourselves, students, grades, subjects,etc. Often we are working to justify growth, organizing our lesson plans, and helping students to make it through each subject.
Time and management both work together very well, yet we can lose a lot of our managing skills and time if we have poor transitions or we are not paying close attention to what it is that we're teaching in the lesson each day. Even further beyond that piece we must create a system that is authentic and allows us to foster grow in student SELF -EFFICACY. We no longer want students who are dependent learners, especially in this current time, we want seekers of knowledge. This mindset can foster growth towards self-awareness, self-advocacy, resourceful thinking, peer coaching, and finally ownership. Therefore PORTION CONTROL is essential in how we build our menu options. We focus on optimizing use of time and procedures in order to prioritize our approach.
...Stay tuned for PART 2 next week: Quality Meal Plans
-Mike
