Amuse-bouche

AVID presentation presented by Chef Jennifer Nezzio to get your appetite ready. 

Mise-en-place

Purpose setting for the day presented by Chef Fran Glick. 

Hors d'Oeuvres

Review/Introduction to the Building Blocks of Effective Instruction. Each group will rotate through all four stations to sample the Hors d'Oeuvres selections. 

• Learning Target (Lesson Objective) presented by Chef Amanda Lanza in Lab 223
• Assessment presented by Chef Fran Glick in Room 205
• Learner Centered Instruction: LMS (Teacher) presented by Chef Kelly Ray in Room 206
• Learner Centered Instruction: Students presented by Chef Chimere Neal in Room 207

MS Group 1: Schools Arbutus- Dumbarton

MS Group 2: Dundalk- Lansdowne

MS Group 3: Loch Raven Technical Academy- Pine Grove

MS Group 4: Ridgely- Woodlawn

HS Group 1: Catonsville- Franklin

HS Group 2: George Washington Carver Center for Arts and Technology- Milford Mill Academy

HS Group 3: New Town- Perry Hall

HS Group 4: Pikesville- Woodlawn

Various Rooms 

Spices

Learn about some additional tools, resources, and strategies to season your lessons. 

Noodle Tools, Online Research Models & Slam Dunks, and Digital Citizenship presented by Chef Kelly Ray.

Data-based Decision Making presented by Chef Suhaila Tenly.

Chopped Challenge

Put your culinary skills to the test by applying what you have learned in the Chopped Challenge. Each team will be given a takeout box with secret ingredients that must be used in the design of a lesson. 

Middle School Groupings

High School Groupings

Cookbook

Add your recipe for a successful lesson into the VoiceThread Cookbook. Be sure to add your recipe to the correct section and follow all of the directions. 

Tasting Menu

Creating a tasting menu to share with your colleagues about how you can either:

• plan, design, and co-teach a lesson.
• collaborate with students and teachers.

Check out some examples in the Schoology Folder titled 8/29 PSD- Tasting Menus, Tasting Menu Examples. This article may also hep spark some ideas- Collaborating With Your School Librarian. 

Upload your final Tasting Menu to the Schoology Folder titled 8/29 PSD- Tasting Menus, Tasting Menu BCPS. 

Dessert

Reflection and goal setting prepared by Chef Amanda Lanza.

Back-to-School Checklist for a Learner-Ready School Library