Grade 2C

Unit of Inquiry Moving ahead with the  second line of inquiry on changes in the methods of exploration, students displayed their research skills to observe directions on a magnetic and digital compass used for navigation. Thereafter they reflected on their understanding by using a t-chart to clarify advantages and disadvantages between the use of navigation tools from…

Unit of Inquiry Throughout the unit on exploration, students delved deeper into reasons that lead to exploration. They conducted research using biographies, fact books, and search engines and then shared their findings with their peers. Students collated these findings on a fact sheet.  They explored the differences between exploration and expedition through group discussions and…

Unit of Inquiry Delving deeper into the unit, students were introduced to different methods used for processing food. Towards the culmination of the unit, students read food labels to learn about the red and green dots used for recognizing vegetarian and non-vegetarian food items. They discussed the importance of reading the date of manufacturing and…

Unit of inquiry While progressing with the unit, students learned about processed and unprocessed foods and how processed foods are further categorized as minimally and highly processed. An experiment was conducted to demonstrate  how an orange in its natural form  is unprocessed, while its juice is  minimally processed.  Addition of   sugar and additives  makes it…

Unit of Inquiry Students  took a virtual tour of a cocoa farm and chocolate factory to understand the journey of chocolate from farm to table. Later, they displayed their understanding by writing down the steps in their journal. A guest speaker session, helmed by Ms Madhumita, a facilitator at school, helped students understand the process…

Unit of Inquiry Students worked in groups to understand what impacts wellbeing of the digestive and musculoskeletal systems. They observed pictures  of problems related to   digestive and musculoskeletal system. Thereafter they reflected upon their understanding by using the  fish bone strategy. Students inquired into Sustainable Developmental Goal  3  on health and wellbeing. Thereon they wrote…

Intercultural collaboration Students of Grade 2 from DPS International had a virtual collaboration with the students of Mentari International School Jakarta, Indonesia on 17th February using the Zoom platform. It was an insightful  interaction wherein students of both schools exchanged information about the culture of their respective countries. International Mother Language Day To celebrate cultural…

Unit of Inquiry Students researched about the digestive system by reading books and using iPads. They displayed    their understanding either in the form of flow-chart or  illustrations. They observed an experiment that demonstrated the process of digestion. Students tuned into the skeletal system by understanding the connection between parts of body involved in chewing food…

Unit of Inquiry Students tuned into the new unit under the transdisciplinary theme -Who we are. Central idea– ‘The functioning of our body systems contributes to our wellbeing’. Lines of Inquiry Students identified the transdisciplinarytheme for the current unit. They associated the images in the visual presentation with the descriptors of the theme. To understand the…

Unit of Inquiry To further deepen the understanding of the second line of inquiry about conservation of resources, picture prompts were shown on wastage of resources and discussed in class. Students reflected on their understanding of wastage of resources and their impact on the environment. They inquired into various lifestyle choices that have an impact…