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Ms. Grotheer's Classroom Edit display name

  • Madison Elementary School
  • Norman, OK
  • More than half of students from low‑income households Data about students' economic need comes from the National Center for Education Statistics, via our partners at MDR Education. Learn more

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With STEM (hands-on) education, students learn by doing, which makes them become critical thinkers, increase science and math skills, and become the next generation of innovators. Innovation and science literacy depends on a solid knowledge base in the STEM areas. It is clear that most jobs of the future will require a basic understanding of math and science. Despite these compelling facts, mathematics and science scores on average among U.S. students are lagging behind other developing countries. My school is a Title I campus. Roughly a quarter of our students are free and reduced lunch. To work smarter, not harder, I want my students to learn culinary skills as well as STEM skills that will incorporate math, science, and reading into our fifth grade classroom. My students need measuring cups, mixing bowls, pastry mats, rolling pin, toaster ovens, and other kitchen items so they can learn during real life experiences presented to them. When the learning becomes more than just words on a paper, students become so much more engaged. Students want to read that recipe and follow those directions. Students will think through doubling fractions, simplifying fractions, or converting a decimal to a fraction. A huge part of our fifth grade science standards are “Matter and Its Interactions” and so much of it could be tied in and correlated to baking as well. I believe that learning through doing, giving my students more STEM education experiences in the classroom, will better prepare them for their future education in middle school and high school. It will help them see that the things they are learning at school have a purpose, a direct connection to the world they live in, as well as provide a fun, basic knowledge of cooking that I believe more children should possess.

About my class

With STEM (hands-on) education, students learn by doing, which makes them become critical thinkers, increase science and math skills, and become the next generation of innovators. Innovation and science literacy depends on a solid knowledge base in the STEM areas. It is clear that most jobs of the future will require a basic understanding of math and science. Despite these compelling facts, mathematics and science scores on average among U.S. students are lagging behind other developing countries. My school is a Title I campus. Roughly a quarter of our students are free and reduced lunch. To work smarter, not harder, I want my students to learn culinary skills as well as STEM skills that will incorporate math, science, and reading into our fifth grade classroom. My students need measuring cups, mixing bowls, pastry mats, rolling pin, toaster ovens, and other kitchen items so they can learn during real life experiences presented to them. When the learning becomes more than just words on a paper, students become so much more engaged. Students want to read that recipe and follow those directions. Students will think through doubling fractions, simplifying fractions, or converting a decimal to a fraction. A huge part of our fifth grade science standards are “Matter and Its Interactions” and so much of it could be tied in and correlated to baking as well. I believe that learning through doing, giving my students more STEM education experiences in the classroom, will better prepare them for their future education in middle school and high school. It will help them see that the things they are learning at school have a purpose, a direct connection to the world they live in, as well as provide a fun, basic knowledge of cooking that I believe more children should possess.

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About my class

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