This site is a class blog space for new Career and Technical Specializations and Heathcare Science teachers enrolled in the New Teacher Institute (NTI) at Georgia State University in Atlanta, Georgia.
Wednesday, October 12, 2016
Open Mic
So I have been pondering lately if I have been too lenient on my grades. Thinking back to NTI this Summer, how Dr. Burns constructed her rubrics, and thinking back to last year where I felt my expectations, when it came to grading, might have been a little too harsh. If students miss the deadline, their grades take a hit of course (especially since it is one of my classroom expectations). Now I don't just give them full credit for just doing an assignment, but the majority of the students who do the work generally receive a good grade. When talking to other teachers, I sometimes feel like they take a much harsher approach to grades than I do. After all, it is Culinary Arts (not to degrade my subject area by any means), but I feel the students will actually LEARN the content when it is not presented in the traditional grading format. Maybe I am overthinking it, but every time grading periods come around I always wonder if I am going to be questioned because grades are "too high" overall in my classes. I just feel that some schools/administrators/teachers are too concerned with certain grading procedures/protocols rather than being concerned that the knowledge leaving their mouths is being fully received on the other end.
I can somewhat relate to your pondering about grades. However, on the contrary, I ask myself if I am being too strict.
ReplyDeleteI have heard from several former students that the other healthcare teacher "doesn't grade hard like you," "she just gives us 100s for doing it most of the time."
As an "elective" teacher, students tend to develop the theory of taking my class as an easy A, or gimmie class. Being that I am very passionate about the healthcare industry, I expect my students to take the class seriously as I am really trying to prepare them for workforce entry. Also, students who pass my class receive both a pathway and a science credit. I often remind them that they are getting two for the price of one, so they have to put forth effort.
I believe you have to find what works best for you as well as the students, stick to that, and not become too concerned about being compared with other teachers or classes. You also don't want a lot of kids who may not be interested in culinary arts just signing up to take your class because of your lenience.
Good luck, and happy grading.