+
Lesson Plan
Illustrative Mathematics

Favorite Ice Cream Flavor

For Teachers Pre-K - 2nd Standards
What better way to engage children in a math instructional activity than by talking about ice cream? Using a pocket chart or piece of chart paper, the class works together creating a bar graph of the their favorite ice cream flavors....
+
Lesson Plan
Curated OER

Representation of Quadratic Functions

For Teachers 8th - 10th
Learners use a table, graph or equation to represent a quadratic function. In this algebra lesson, students model and graph with quadratic function. They become comfortable representing quadratics using different methods.
+
Lesson Plan
Curated OER

Caps for Sale/Color Words

For Teachers K
Students read the book "Caps for Sale." Students model reading a sentence and using one color cap and the color word (written in its color). They match the color word (written in its color) to the correct color hat.
+
Lesson Plan
Curated OER

Telling Time

For Teachers 3rd - 8th
Students tell time. In this ELL vocabulary development and math lesson, students orally tell time to five minute intervals when shown a classroom clock. Students practice using number and "telling time" vocabulary in sentences and...
+
Lesson Plan
Curated OER

Cutting Corners

For Teachers 2nd
Second graders examine two-dimensional shapes using their characteristics. In this shapes lesson, 2nd graders identify similarities and differences by using cut out shapes, diagrams, mirrors, and graphic organizers.
+
Lesson Plan
Curated OER

Pebbles, Sand and Silt -- Categorizing Fiction and Informational Books

For Teachers 1st
Primary readers complete the activities in a Pebbles, Sand and Silt FOSS kit. As a class, they are given a group of rocks and they are to categorize them based on their activities in the FOSS kit. They use this information and apply it...
+
Lesson Plan
Curated OER

It's Alive! Using Microorganisms in Cooking

For Teachers 5th - 9th
Students create a KWL chart about food. In this chemistry lesson, students differentiate physical and chemical changes. They explain how microorganisms are used in food preparation.