iExplore Endangered Species Learning Story

Learner: Neha, Karleil & Justin             Learning Coach: DWilkes      Date: Term 3-4

Learning Area: iExplore (Science and Literacy)

Learning Observed

During term 3 and part of term 4, Neha, Justin and Karleil decided to collaborate together on their iExplore learning adventure.  They were inspired by their iExperience learning on animals, food webs, habitats and threats so they decide they were curious about endangered species.  During our conferences they refined their curiosity to endangered species of New Zealand and each of the learners selected 3 to find more out about and write a fact file for.  When they went to the zoo they learned more about why animals are endangered in New Zealand and around the world- what poaching meant and how pollution and habitat destruction are often the causes.  They wanted to create an awareness of how the learners at OrmPS could help endangered species in New Zealand.  They discussed how to do this through conferences and open to learning conversations with their learning coaches and each other.  They grew their capabilities at listening, negotiating and researching while they made lots of connections to their experiences and prior knowledge.  They all enjoyd the ‘animal onesie’ day at the end of the term too!

Evidence of learning

iExplore Document

Next Learning Steps

write a reflective blog process about this iExplore share all the finished products and learning with your family identify what we can do next year to extend this learning

The 4 C's

Cinquain Poem: Week 10 Learning Challenge

4 C's 

Helpful, Great

Kind, Respectful, Friendly

Greatful, Special, Reality, Secure

Respect

This is the blog post for the Week 10 Learning Challenge. Hopefully it's good enough and it makes sense.          

Chocolate Macaroons.

Chocolate Macaroons 

Prep: 25 mins     Level: Moderately Easy

Cook: 20 mins    Make: 12 filled macaroons 

Ingredients 

125g icing sugar

1 tbsp cocoa

100g ground almonds

2 medium egg whites

For the filling

50g milk or dark chocolate, chopped

2 tsp skimmed milk, warmed a little

Method

1. Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
2. Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
3. To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together.

Recipe from Good Food magazine