Students learn to use graphic organizer 'blueprints' to decompose multi-step word problems involving addition, subtraction, multiplication, and division into manageable steps.
A comprehensive lesson on multi-digit multiplication and division using area models and partial quotients, highlighting the inverse relationship between these operations.
Students will learn to identify base and height dimensions and apply formulas to find the area of various quadrilaterals and triangles using step-by-step checklists.
A focused lesson on converting common fractions with denominators of 2, 4, 5, 10, and 100 into their decimal equivalents through visual models and scaling strategies.
A lesson exploring the relationship between common benchmark fractions and their decimal equivalents through the lens of kitchen measurements and baking. Students will master 1/4, 1/2, and 3/4 conversions through visual models and hands-on matching.
A multi-step math assessment focused on decimals, percentages, and whole number operations within a stadium concession stand theme. Students use graphic organizers to break down complex problems into manageable steps.
Students learn to select and apply appropriate measures of center and variability based on data distribution (symmetric vs. skewed), with real-world practice comparing wait times and student heights.
A fast-paced 7th-grade math lesson that transforms students into detectives solving real-world proportion mysteries involving unit rates, tax, tips, and discounts. Students learn to set up and solve proportional equations through a series of 'investigations'.
A geometry lesson focused on calculating the area of squares, rectangles, and circles, as well as the circumference of circles, featuring Finley the dog.
A focused lesson for 7th grade students (specifically designed for SPED support) to master interpreting data from box plots, bar graphs, pie charts, line graphs, and scatter plots in preparation for the MCAS.
A 45-minute independent math project where 5th graders manage a pizza parlor, calculating costs, 10% sales tax, and making change for hungry customers.