Catalog of Approved Middle School Courses

Reading
LA-350-1
Seminar-D Reading (Decoding)
Grade 8
Middle School Reading Seminar D provides support
for students who require an intervention in decoding,
fluency, and comprehension. The course is conducted
using a flexible grouping model to incorporate individual
student needs. Individual student achievement data
is constantly monitored to provide timely, meaningful
information to help teachers adjust instruction to provide
the appropriate level of challenging instruction for
learners. Clearly defined criteria are established to exit
this class once the student has met the standards.
LA-360-1
Innovation and Inquiry
Grade 8
This course engages students in creativity, innovation,
critical thinking and problem solving. Students apply
specific disciplinary literacy skills to authentic and
relevant real-world situations. Students are provided
with learning experiences that promote depth of
knowledge across the middle school curriculums. The
units are designed to provide opportunities for students
to problem solve, develop research skills, enhance oral
communication skills, and extend both critical writing and
thinking skills across curricular contents. Students are
immersed in an environment that allows for collaboration,
initiative, curiosity, and adaptability. Learners are
provided with multiple opportunities to access and
analyze information. Reading module choices include the
following areas of study: literature/humanities, science,
social studies, and technical subjects. Within each nineweek
unit students will build a deeper understanding of
the topic in each of the individual units.
LA-361-8
Innovation and Inquiry Module: The Future of Food
Grade 8
Students will explore the sustainability of the food
they eat while learning about the history of food and
its evolution. An understanding of food choices and
their effect on health and well-being will be developed.
Students will learn about the economics of food and
how the growth of food relates to the environment.
Additional components of the unit will include analysis
of food information and how the information is
presented to the public.
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