BCPS Core

Weekly Updates

Between now and my visit in March, I will create and share a weekly newsletter that will provide updates on the progress of Stage 1 of the science units, resources to support and deepen your understanding around the big ideas of UbD, and a recipe or two.


All the documents will also be in our shared Google folders.

The BCPS science curriculum link provides quick access to the progress being made on the science curriculum units. (This will probably be most helpful to Jim and his team.) Core team, we will continue to access our work through this link.

Work Completed

  • 3rd Grade: Units 1-6
  • 8th Grade: Units 2, 3, 4, & 5
  • Chemistry: Units 2, 3, 4 & 5 (Need to add supporting standards for Unit 1, coding/acquisition needs to be completed on all units.)
  • Biology: Units 1, 2, & 3 have been started

"Chasing the Definition of the Academic Argument"

Given the discussion we had regarding the argument standard, I thought this blog made a lot of sense. We can't change the standards, but this does a nice job of supporting the wrestling/wonder we had between "opinion" in CCSS and "argument" in NGSS.


https://docs.google.com/document/d/1r0iJBZ0Kx4sDsR30NjfQ4VbtI3VD5C1yUQBm1bef-fg/edit?usp=sharing

Essential Question Video

kineticvideo.com -Essential questions 15759

4 Types of Classroom Questions

The four types of Classroom Questions:


  • Hook
  • Leading
  • Guiding
  • Essential Questions

Science Essential Questions

I've started creating a document with Essential Questions for science units. I'll continue to add to this as I find additional EQs. Please feel free to add to this document as well!

St. Louis Gooey Butter Cake

Big image
Cake

1 box (18 1/4 oz.) yellow cake mix

1 large egg

8 tablespoons (1 stick) butter, melted


Filling

1 pkg (8 oz.) cream cheese, at room temperature

2 large eggs

1 teaspoon vanilla extract

8 tablespoons (1 stick) butter, melted

1 box (16 oz.) confectioners' sugar, extra for dusting


1. Preheat the oven to 350F. Grease a 13 by 9-inch baking pan with butter, oil, or cooking spray.

2. To make the cake: Place the cake mix, egg, and melted butter into a large bowl and mix well, using a large spoon, until well combined. Scrape the batter into the prepared pan and smooth out (with your hands).

3. To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the cream cheese at medium speed until smooth. Add the eggs and vanilla and beat well. Add the melted butter and beat until combined. Slowly add the confectioners' sugar, 1/4 cup at a time, and beat well after each addition. Using a spatula, spread the filling over the cake mixture and bake for 40 to 50 minutes. You want the center to be a little gooey, so be careful not to overbake. Stick a toothpick into the center and you should see a few wet crumbs stick to it.

4. If you would like, when the cake is cooled, dust it with confectioners' sugar.