Family Learning
12/14/2018
One thing that I feel makes PNA truly unique is our Family Breakfasts that each class hosts 4 times a year. When I mention an upcoming parent breakfast, the Beginners' eyes light up and they start excitedly chatting about what they want to show and do with their parents, grandparents and siblings while they are in the classroom. This particular breakfast, they were excited to show off their newly learned baking skills and share a fun experience with you.
Family learning is an important part of early development. The more interest a parent takes in what a child is learning at school, the more a child enjoys learning. Participating in learning experiences with children creates excitement and a love of learning. Seeing their parents enjoy these activities makes young children crave more experiences that will extend their development and understanding of the world. When I think about what I want these little ones to learn while in the Beginner's class, one goal I have is that they love to learn and find learning to be fun. I hope that it lays a foundations of school being a positive experience and they continue to learn all throughout their life. Bread
12/1/2018
Before Thanksgiving, the Beginners began to learn about bread. This week, we learned about the types of ingredient that go into bread. We learned that all bread recipes call for a flour, usually wheat, but sometimes oat or rice flour. We learned that wheat comes from a plant, that is harvested, then the wheat berries are taken out and ground into the flour we use for baking. We also learned that most breads call for water and oil, as well. We talked about the important role of yeast; how it makes the bread grow and develop air bubbles. In order for the Beginners to visualize it a bit better, we did a fun science experiment, mixing yeast, soap and hydrogen peroxide. The solution caused a reaction that made lots of bubbles rise and spill out of the beaker. We also made bread using a breadmaker. We measured the ingredients carefully into the loaf pan, and had to take special care to make sure the yeast and sugar didn't touch. Then we put the loaf pans into the breadmaker and watched how it mixed and kneaded the dough all by itself. After nap, we sliced and buttered the bread and ate it all up. Between the fresh snow and the earthquake, this week was extra exciting. Here are some pictures from our snow day, best day, recess.
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Annalee JohnsonEK Teacher Archives
January 2021
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