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Full Description
Differentiating Instruction With Menuseverything needed to create a student-centered learning environment based on choice. This book uses different types of menus that students can use to select exciting advanced-level products that they will develop so teachers can assess what has been learned-instead of using a traditional worksheet format. Topics addressed include chemistry basics, measurements, atoms, chemical bonding and reactions, gas laws, energy, acids and bases, and nuclear and organic chemistry. Differentiating Instruction With Menus: Chemistry contains attractive reproducible menus, each based on the levels of Bloom's revised taxonomy as well as incorporating different learning styles. These menus can be used to guide students in making decisions as to which products they will develop after studying a major concept or unit.Grades 9-12
Contents
Part IUse Menus in the Classroom Chapter 3: Guidelines for Products Chapter 4: Rubrics Part II: The Menus Chapter 5: Process Skills Metric Conversions Significant Figures Accuracy and Precision Dimensional Analysis Chapter 6: Atomic Theory Atomic Theory Isotopes Electron Configurations Electromagnetic Spectrum Chapter 7: Matter Classifying Matter Properties and Changes Families of the Periodic Table Periodic Trends Phase Diagrams Gas Laws Energy Thermochemistry Chapter 8: Bonding Covalent and Ionic Compounds Bonding Molecular Structure Chapter 9: Solutions Solubility Molarity Water Acids and Bases Chapter 10: Chemical Reactions The Mole Chemical Reactions Energy Curves Empirical Formulas, Molecular Formulas, and Percent Composition Nuclear Chemistry References About the Author Common Core Standards and Next Generation Science Standards
