CONTEXT: From the extensive array of resources to which they are exposed, as well as practical classroom management; a competent teacher needs to discriminate & select appropriate resources for their students. This capacity demonstrates understanding of the professional knowledge & professional practice requirements in relation to the Australian Professional Standards for Teachers (Aitsl) and the Australian Curriculum (AC) Design & Technologies Learning Area. TASK: Follow the steps below to produce a folio of 10 -15 appropriate resources which can be used when delivering middle school lessons in Food Technology. This folio will allow you to demonstrate your understanding of how students learn as well as your knowledge of Food Technologies content and how to teach it. Establish & clearly define the criteria, including links to Aitsl & the AC, that you will use to guide the inclusion of resources into your folio. Include this in an introduction at the start of your collection & produce a template to use when critiquing each resource. Collate a folio of 10 15 current and/or innovative resources which relate to Food Technology in Middle School settings, including two resources that you have developed yourself during this course. Ensure your folio includes a range of activities, for example investigations, group work, worksheets, instructions, recipes, videos, websites, site visits etc. Identify the topics / concepts for which each of the resources could be used as well as the appropriate year level. Critique each resource, using the template you produced. Explain, with examples, how to use at least 5 resources from the folio in a classroom setting. Make cross curriculum links on 4 resources detailing how the resource links to two subject areas (include a description of how, label the content descriptors etc) Refer to the rubric left hand column for all other requirements. Present all the resources and associated documentation in a logical, clearly organised & labelled manner. This document must then be scanned or saved as a PDF file so that all the labels/formatting does not change. Do not submit in hard copy, but you are encouraged to bring your hard copy to share with the class at a specifiedShow more
