IRIS and Pumpking Crunch Cake

Today our class had a blast meeting up with a grade 4/5 buddies, baking pumpkin cake, subitizing, counting by 2s, 5s,  and 10s and attempting to hit the birdie in badminton.  You can tell by our list we were pretty busy.

I got through about half of the class on a little pre-assessment in number counting.  Students were asked to count by 2s, 5s and 10s but they were given a random number to begin from.  ie kids counted by 2s beginning from 24, 5s beginning with 35 and 10s beginning with 13.  It was challenging for some children to have to count while being recorded.  Todays (and tomorrows) pre-assessments will help me to know where each child needs to go next in their learning.  The assessment videos have been posted in IRIS.

To access IRIS;
-go to the CBE homepage
-on the top right hand side click on "quick links"
-click on "IRIS"
-enter your child's student ID as the "user name" (this is the number I have written on the inside front page of the agenda)
-the password is tricky- if I taught your child last year their password is "cat".  If Mr.Bridges taught your child last year their password is "cat".  If Mrs.Maze taught your child last year their password is their student ID number again.
-Wyse yours is your student ID for both username and password.
-Blair I will try to get someone to set up your account tomorrow.

Again, I only got through half of the class today and will try to get through the rest of the class tomorrow.

A BIG congratulations to Jun who is the first student in our class to complete their home reading tracking sheet!  He has moved onto the orange tracking sheet!  Way to go Jun!

Here is the recipe for the Pumpkin Crunch Cake... a lot of butter and sugar but delicious!


***** Update, everyone has their number counting pre-assessment complete.

A HUGE thank you to our apple witch doll volunteers.  Thank you Judy, Michelle, Stella, Stacey and Debra!

Pumpkin Crunch Cake

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
• 1 cup butter, melted

Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.