Roaring with Ms. Rohrbach

This week, we got to explore the topic of Culturally Responsive Teaching. This was somewhat of a new topic to me, as the high school that I came from was mostly white students. This week made me realize that Culturally Responsive Teaching can mean so much more than race, which is a thought that I had prior. My biggest takeaway from the week, is that I want to understand where my students are coming from and what they are going home to. Every student has a different home life, and I want to get to understand that, so that I know how to best help each student.  To begin the week, we heard from Mia, our Graduate Student as well as her friend Mrs. Libby Vaught. She is an FFA Advisor in Arkansas, and teaches at one of the most culturally diverse School Districts. Hearing about her story was very interesting, as her career started out in Law Enforcement. She also mentioned that if you would have told her that she would be working with kids, she would not have believed you! I think this i...

 Our next teaching lab was focused on using the Problem Solving Approach in class. This meant that we needed to create a Managerial type Lesson Plan, and then use it to teach for up to 20 minutes in class. I decided to continue with a lesson in my Pork Butchering Unit, as this is the one where I had the best handle on. I taught with Lesson 12 of 15 in my Unit, and this lesson was titled "What are different ways to serve pork". In this lesson, I allowed students to explore a Pig Cut order sheet that is used in industry. I wanted to be able to connect this pork lesson, to their lives outside of class. I used this image to base my lesson off of.  My Bell work for this lesson is allowing students to think about the last time that they ate pork. I want to allow them to start thinking about how often they eat pork and at which meals. Once they take this into consideration, we can then look at how to get that pork from their freezer to their plate. I used my interest approach to all...