Weekly Update for the week of February 8, 2016

This week I'm sharing some graphics for the learning goals of T-M-A. (The Pdf of these is in our shared folder of resources in the "UbD Training Sessions" folder.) I'm also sharing a UbD glossary that I hope will be helpful to your colleagues, one of Grant's blogs about teaching with essential questions, and a recipe for another St. Louis classic--Toasted Ravioli!

As always, don't hesitate to let me know if you want me to look over your work.

Enjoy your week!


Graphics for T-M-A

UbD GLossary

This glossary contains definitions of the different terms used in the UbD design process--including the overarching (macro) elements.

"Coverage Teaching as a Kind of Blindness"

Great post on what it means to use essential questions in the classroom.


Last Week's BCPS Core--Click Here

St. Louis Toasted Ravioli

Big image

  • 2 Tablespoons whole milk
  • 1 egg
  • 3/4 cup Italian seasoned breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 (25 oz) package frozen cheese ravioli, thawed
  • 3 cups vegetable oil for frying
  • Grated Parmesan cheese
  • 1 (16 oz) jar spaghetti sauce


1. Combine milk and egg in a small bowl. Place breadcrumbs and salt in a shallow bowl. Dip ravioli in milk mixture and coat with breadcrumbs.

2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.

3. In a large, heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.