Lesson Plan
Illustrative Mathematics

Favorite Ice Cream Flavor

For Teachers Pre-K - 2nd Standards
What better way to engage children in a math lesson 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. Learners then work...
Lesson Plan
Curated OER

Representation of Quadratic Functions

For Teachers 8th - 10th
Students 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
Learners create a KWL chart about food. In this chemistry lesson plan, students differentiate physical and chemical changes. They explain how microorganisms are used in food preparation.