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Lesson Plan
Curated OER

Make Your Own Shape Puzzles

For Teachers K
Students manipulate puzzle pieces to make them fit into the correct spot. They also learn the shape and design of several shapes and classify and sort shapes.
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Lesson Plan
Curated OER

Number Line Math

For Teachers 2nd
Second graders use a number line to practice subtraction.  In this subtraction lesson, 2nd graders use a number line to count backwards.  Students participate in mad math activities and solve problems.
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Lesson Plan
Curated OER

ABC...1, 2, 3...Green, Red, Blue...Do You Have a Clue?... IT'S PATTERNS

For Teachers 2nd
Second graders view clips from the animated series Math Monsters, and discuss the many ways patterns can be found in the world around us. Following the video portion of the lesson, 2nd graders visit a variety of Web sites to assess their...
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Lesson Plan
Curated OER

Which Pair?

For Teachers 6th - 8th
Students practice solving equations adding decimals and integers. Using a worksheet, they identify which pair of numbers goes correctly with the problem. They review their answers and are graded based a rubric given to them.
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Lesson Plan
Curated OER

The Magic of Algebra: Original Lesson Plan

For Teachers 11th - 12th
Students participate in a teacher led math "trick." The teacher "reads the mind of the students. The answer to the problem is always 4, and by following the directions, the teacher can guess that students are thinking of Denmark, and...
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Lesson Plan
Curated OER

Bargain Hunter

For Teachers 3rd - 4th
Learners engage in a classroom shopping adventure to search for the best bargains.
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Lesson Plan
Curated OER

Out to Lunch

For Teachers 4th
Fourth graders use their computation skills and a menu from a local restaurant to plan a lunch with a cost of $5.00 or less.
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Lesson Plan
Curated OER

Addition Relay

For Teachers 3rd
Third graders, in pairs, use a bag of counters which can be dried beans, squares of papers, etc.
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Lesson Plan
Curated OER

Revamped Recipe

For Teachers 5th
Fifth graders engage in a tasty lesson which assist them with proportional measurements. They use a given recipe written for 12 servings, and use a chart to determine the ingredient amounts for 30 servings (or number of students in class).

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