Capstone Showcases Brilliant Ideas
A challenging integrated learning experience culminated with the Grade 6 Capstone Showcase at IDEA Space on Wednesday, Oct. 16.
Students presented 24 thought-provoking STEAM-based projects to parents and a panel of experts, each designed to address the reduction of environmental waste — a problem at the center of the novel, "Trash." Sixth grade teachers and Interim Director of Middle School Debra Raffety created curriculum based on the book that drove learning in Writers Workshop, English, geography and science during the past month.
Integrating Core Subjects with STEAM
Lisa Tillema, Amie Buckner, Carson Ferren and Erika Sanders challenged students with the question, "How can we, as innovators, redesign discarded materials to help solve a problem in the community?" Working with IDEA Space faciitators and Director Cassie Banka '05, student teams leveraged the state-of-the-art tools and technology to prototype impressive designs to provide possible solutions.
Banka was impressed with the students' efforts, particularly because they tackled such a sophisticated technology project so early on in the year. "They incorporated so much fabrication equipment and thoughtful design. The projects were all consistently high quality," she said.
In Students' Own Words
These are excerpts from their business synopses that students created as part of the capstone presentation.
Aiden Genter wrote, "Our business helps reduce food waste. It also gives people an easier way to compost. Our product is an easy to use at-home compost bin. The bin has a grinder to help the food decompose faster. At the top there is a funnel that makes sure no food fails to make it in the box. There is a lid that you can put on to reduce the smell. The diameter of the funnel is 9 inches. You can use it inside so it is easier to get to. Once you have put the food in, let the grinder decompose it. Once the food is turned into soil like normal compost you can put it outside."
Sasha Chang wrote, "We will come pick up the food from the grocery store and take it back to our kitchen. We will then cook it into a healthy food plate. Finally, we will give it to the food insecure shelters to make sure they don’t have to worry about not finding food donations. This will also help the grocery stores because some people don’t like to go to grocery stores that throw away perfectly good food. "
Project-Based Learning
A panel of community experts in environmental, entrepreneurial, education and community work attended the showcase to provide an authentic audience and feedback, hallmarks of meaningful project-based learning. They included social entrepreneur Rick Caplan, Mid-America Regional Council Program Manager Dr. Diana Bryant, Karen Ramsey from KC Can Compost, UMKC Professor JJ Lee and 14 other volunteers.
Liz Barstow, Vice President of The Barstow Schools, attended the showcase with nearly 150 other guests. She called the showcase"a wildly successful event. The calibre of all of the projects was exceptional. Also the polish with which the sixth graders delivered their presentations was remarkable."
Integrating Core Subjects with STEAM
Lisa Tillema, Amie Buckner, Carson Ferren and Erika Sanders challenged students with the question, "How can we, as innovators, redesign discarded materials to help solve a problem in the community?" Working with IDEA Space faciitators and Director Cassie Banka '05, student teams leveraged the state-of-the-art tools and technology to prototype impressive designs to provide possible solutions.
Banka was impressed with the students' efforts, particularly because they tackled such a sophisticated technology project so early on in the year. "They incorporated so much fabrication equipment and thoughtful design. The projects were all consistently high quality," she said.
In Students' Own Words
These are excerpts from their business synopses that students created as part of the capstone presentation.
Aiden Genter wrote, "Our business helps reduce food waste. It also gives people an easier way to compost. Our product is an easy to use at-home compost bin. The bin has a grinder to help the food decompose faster. At the top there is a funnel that makes sure no food fails to make it in the box. There is a lid that you can put on to reduce the smell. The diameter of the funnel is 9 inches. You can use it inside so it is easier to get to. Once you have put the food in, let the grinder decompose it. Once the food is turned into soil like normal compost you can put it outside."
Sasha Chang wrote, "We will come pick up the food from the grocery store and take it back to our kitchen. We will then cook it into a healthy food plate. Finally, we will give it to the food insecure shelters to make sure they don’t have to worry about not finding food donations. This will also help the grocery stores because some people don’t like to go to grocery stores that throw away perfectly good food. "
Project-Based Learning
A panel of community experts in environmental, entrepreneurial, education and community work attended the showcase to provide an authentic audience and feedback, hallmarks of meaningful project-based learning. They included social entrepreneur Rick Caplan, Mid-America Regional Council Program Manager Dr. Diana Bryant, Karen Ramsey from KC Can Compost, UMKC Professor JJ Lee and 14 other volunteers.
Liz Barstow, Vice President of The Barstow Schools, attended the showcase with nearly 150 other guests. She called the showcase"a wildly successful event. The calibre of all of the projects was exceptional. Also the polish with which the sixth graders delivered their presentations was remarkable."
