BC’s reporting order has moved to a 4 point rubric known more commonly as the proficiency scale. Growing up in Saskatchewan, the school division I was a part of adopted the 4 point rubric for up to grade 9. I was in grade 9 when this switch happened so I was able to experience how my teachers approached the change in different ways. I don’t think any of my teachers utilized it in the way that it was intended, and that is not entirely their fault! It was new to everyone and there was a lot of push back from students and parents. It felt very sudden and was so different from the percentage-based grading system they were operating with for so long. Most of the teachers equated a percentage range to each of the points. Students were always chasing the elusive 4, which looked completely different to each teacher.
A professor at my university really opened my eyes to issues with a percentage-based grading scheme that I had never thought of before. What is the difference between a 76% and a 77%? Is there truly a way that every assessment can be held to that level of accuracy? I am a firm believer in part marks and second chances; I also respect educators who don’t share my beliefs with regards to this.
Over the duration of my observational practica, I had asked a lot of educators what they felt about assessment. Many of them said that they are still working on it, some of them said, “you just know,” and others pointed me to big books about it. My class had the pleasure of listening to Shannon Schinkel speak about assessment using the proficiency scale. Her analogy to making a box of Kraft Dinner macaroni and cheese has stuck with me. I will paraphrase here but it was much better when she said it and she had pictures to go with it!
Emerging
the directions were followed. boiled noodles, cheese packet, butter, and milk are in the pot but not mixed.
Developing
the above and they were mixed. the cheese powder forms lumps with the liquid ingredients.
Proficient
the above and the residual heat of the pot/stove were used to blend the cheese powder into the liquids more effectively. it has a smoother consistency.
She asked us what we thought extending might be, we answered with adding spinach, or salt and pepper. Shannon reminded us that glitter glue was not one of the criteria.
Extending
the above and the stove was turned back on briefly to reheat the pot allowing the cheese sauce to become glossier and smoother.
My journey into assessment is just beginning. With everything I have learned, I feel like I am off to an okay start. 🙂