Eggs and a Side of Toast: The Recipe for a Student-Centered-Classroom Part Two

In yesterday's post, I discussed the glory of warm, silky, crispy hotcakes. Pancakes: short stack or silver dollar when smothered in maple and topped with fruit and powdered sugar, bring to life any breakfast. They are messy and sticky but this only adds to their appeal. Style, flavor and garnish all determined by personal preference and taste. They are the ingredients of a student-led learning environment. Flapjacks are not the only element that charges up a classroom. Sweet and sugary these fluffy perfections tend to be on a separate plate, a side order, yet a morning fare would not be the same without them. They are the greeting at the door, the eye contact, letting our students see we are excited they have arrived.

The Core of the Meal:

The fundamental, cardinal item on a brunch platter is eggs and a side of toast. Constituents like these, are merely part and parcel to the bigger picture- the whole plate. These staples may seem typical but they have as many variations as pancakes. Together these savory items become a cuisine, a memorable, comfortable feast. Each converging, creating a classroom of individuality, personality and deviation. Every meal based on a menu of options, substitutions allowed. If we provide students with the raw materials, they will step into the role of chef with conviction and determination.

Eggs, like buttery pancakes are often sloppy, oozing yolk over the rest of the otherwise, partitioned plate. Over easy, over medium, sunny side up or hard scrambled, this is the opening discourse in any classroom. The moment they enter, get settled and either commit or confound. Are the warm ups simple and routine- a time filler, over easy? Is the Smart Board displaying a puzzle or equation to solve- over medium? Do we fluster and perplex with a discrepant event; hard scrambled, having them dig through the dishevel to identify the solution, bringing with it, its own sense of muddiness and crumble? Sunny-side-up may be less structured and more visual, but if we begin class with a little uncertainty and hesitation, fear of breaking the membrane, we can intrigue students and set them on a course of risk-taking with out consequence, just a little mess.

Side Items a Must:

Rather than a side order of toast, why not offer a buffet of meats and vegetarian options: ham, bacon, hash browns, fruit or home fries? Give students a mystery box of items and have them create something. Provide an arsenal of recyclables and art supplies and simply let them show you the concept of the day in their own way. This makes the appetizer personal and meaningful. Then the rest of the meal will become a feast, potluck, picnic, rather than a formal luncheon. Let them 'chop up their own vegetables', clean off the scales of their 'catch of the day', write their own specials on the menu board. If they are the creators and take the lesson from scratch to completion, they can change out strategies (ingredients) as they see fit. This will allow them the growth experience needed to create future culinary and learning delights.

The Complexity of a Meal is a Matter of Taste:

A student-centered classroom is unique to each teacher and for every individual class. The personalities, interests and academic prowess of students determines the flow and energy of the learning environment. While one class may need eggs over easy, a short stack and lightly toasted bread, others require the complexity of Eggs Benedict, cheesy grits and home fries. It is through building relationships, making connections and lots of observation from the side lines to determine the course of the open-menu. The kitchen may struggle at first to keep up with the pace but eventually, the flexibility and spontaneity comes naturally. Through one-minute weekly chats with students, teachers can offer additives and fresh ingredients, but still leave the cooking and conjuring to the students. The more complexity incorporated into the design, the more flamboyant and delicious the meals will be. Adjusting to constant changes is well worth the effort.

Stay Tuned:

In my next blog post I will discuss the day to day framework that we as teachers can put into place to allow a true student-centered class to emerge. The more we can prepare ahead of time and the more organized we are, the easier it will be to step back and let students take over on day one of the school year.