Mrs. Grady                            Classroom Policies for Latin I, II, and III

kgrady@StamfordCT.gov

COURSE DESCRIPTIONS

The Common Core State Standards in English/Language Arts and the faculty- created Stamford High School 21st Century Learning Expectations guide instruction and study in Latin I-III.  The standards and expectations are published in full on the Stamford High School website.   In summary, all Latin students are expected to read and understand complex texts, to write cohesively and cite evidence, to use critical thinking skills, and to conduct research to build and present knowledge.   In addition to regular quarterly grades that will appear on the report card, assessment of individual student progress in achieving the 21st Century Learning Expectations in Latin will be reported at the end of quarters 2 and 4, using the NEASC Reading Rubric located on the school website.

In Latin I, students will learn vocabulary, English derivatives and grammar structures.  Using the Cambridge Series, students will translate stories set in Pompeii and Roman Britain that follow familiar characters and explore various aspects of Roman culture.

In Latin II, students will expand their knowledge of Latin vocabulary, derivatives, more complex grammar and Roman culture.  They will continue to translate Cambridge stories set in Alexandria and Roman Britain.

In Latin III, students will continue their study of vocabulary, derivatives and advanced grammatical constructions.  The cultural topics focus on the city of Rome and Roman government and politics.

SUPPLIES

Please purchase a marble composition book for vocabulary and grammar exercises.

 

HATS/ELECTRONIC DEVICES

•             NO HATS ARE TO BE WORN IN THE CLASSROOM.

•             ALL ELECTRONIC DEVICES MUST BE TURNED OFF AND PUT AWAY.

 

GRADING POLICY

Each quarter, grades are based on the total number of points a student has earned divided by the total number of possible points.  Stage tests and projects are worth 100 points.  Points for classwork, quizzes and small translations will vary.  Homework assignments are worth 5 points.

  • NO EXTRA CREDIT WORK WILL BE ASSIGNED OR ACCEPTED.
  • When I am absent, the substitute will give you an assignment worth points toward your average.  If you do not do the assignment, you will receive no credit.
  • You may retake a test you fail for an average of the two grades.

 

MAKING UP MISSED WORK

It is YOUR RESPONSIBILITY to keep track of the work you have missed.

  •  Make up tests or quizzes within a week from the date they were given.
  • Work missed due to absence may be made up.
  • Work missed due to cutting class may not be made up.

ABSENCES AND TARDINESS

It is YOUR RESPONSIBILITY  to keep track of the days you are absent.  The Stamford Board of Education absence and tardy policy is in effect.  Seven absences are allowed per quarter; three tardies equal one absence.  If you are tardy, I will mark you tardy.

  • Excused absences: If you bring in a note from home, a teacher, or administrator, I will mark your absence excused in my marking  book.  This is not the same as an exempt absence.   Mr. Escobar alone has the authority to grant exemptions for religious, medical or other reasons.

FOOD AND DRINK

You may eat SNACKS and drink beverages as long as it does not interfere with instruction.

  • NO FULL  MEALS!  Eat your lunch in the cafeteria, not in room 505.
  • NO FOOD ORDERED AND DELIVERED FROM OUTSIDE RESTAURANTS!
  • NO SUNFLOWER SEEDS.
  • You must bring the food to class with you.  I will not give you a pass to the school store, bake sale or vending machines to buy something to eat.
  • If I have given you a pass to the bathroom, etc. and you return with food from the store, bake sale or vending machine, you will not be allowed to eat the food.

 

 

PROPER CLASSROOM BEHAVIOR/DECORUM

HAVE A MATURE ATTITUDE.     

HAVE RESPECT FOR YOURSELF, OTHERS AND THE PROPERTY OF OTHERS.

STAY IN YOUR SEAT.      

DON’T STAND IN FRONT OF DOOR AT THE END OF CLASS.     

ASK FOR A PASS TO LEAVE CLASS FOR ANY REASON.

KEEP THE ROOM CLEAN—PICK UP YOUR TRASH AND PUT IT INTO THE WASTEBASKET.

The Stamford High Code of Conduct will be enforced.  I will notify parents when necessary and assign detention for disruptive behavior and infraction of classroom rules.

 

Contact Information

Ms Grady
WL Office: 203-977-5608
Email: kgrady@ci.stamford.ct.us
Rm. 505

assignments

Stage 2  Culture Assignment              Roman Food

Basic Diet—bread, wine, vegetables, olives, grapes

NO tomatoes, potatoes, peppers, pasta, tea, coffee, citrus fruits

 

Breakfast (ientaculum)  bread, fruit, cheese

Lunch (prandium) leftovers, cold meat, salad, olives, bread

Dinner (cena):1st course (gustatio) appetizers, eggs, shellfish, salad, mulsum

            2nd course (fercula) main meal of meat, fish, game and wine

            3rd course (secunda mensa) dessert- fruit, nuts, pastry, wine

 

Poster Project:  Quid Edo?  (What Do I Eat?) :  Paper Size: 8 ½ by 11. Divide sheet of construction paper or card stock into four sections.  Draw, cut out or download 3 pictures of what you would eat for each meal (breakfast, lunch, and dinner) in ancient Rome and 2 pictures of what you would have for dessert.

 

Requirements:

1. Title and translation:   Quid Edo?  What Do I Eat?  Write your name and class period on the back of the poster.

 

2.  Breakfast section:   Begin  with the sentence  and translation: “Ego ientaculo edo” (At breakfast I eat…) and include three pictures of things you would eat at breakfast if you lived in ancient Rome. Write the Latin word and its translation under the picture. The food terms you use will be the direct object of the sentence, so you will use the accusative form. The list of foods I gave you contains the accusative forms, singular and plural.

 

3.  Lunch section:  Begin with the sentence and translation“Ego prandio edo” (At lunch I eat…)  and include and label three things you would eat at lunch if you lived in ancient Rome.

 

4.  Dinner section:  Begin with the sentence and translation   “Ego cena edo” (At dinner I eat…)  and include and label three things you would eat at dinner if you lived in ancient Rome.

 

5.  Dessert section:  Begin with the sentence and translation “Ego secunda mensa edo” (At dessert I eat…) and include and label two things you would eat at dessert.

 

Quid Ego Grading Rubric:     Name_____________________  Per._________

Points                          25                    22                    19                       16    ___

 

# of food                     11                    9                     7                         5

items, dishes                                                                                                   ___

Latin terms               no errors          1 error             2-3 errors           4+ errors__

English                  complete         1-2 missing          3-4 missing        5+ missing

Translation              _______________________________________________

Effort                    outstanding         very good             good                  poor___

 

 

Appearance          outstanding         very good             good                  po

Fruit-fructus                                        Vegetables-holera

apple – malum,  mala                          artichokes                    lentils

pear- pirum,  pira                                 asparagus                     lettuce-lactucam

plum-prunum,  pruna                           beans-fabas                 onions-bulbos

apricot                                                 beets- betas                 mushrooms-boletos

peach-malum persicum,

       mala persica                                  broccoli-cima               garlic-allium       

olives-olivas                                        cabbage-brassica         peas- pisas

pomegranate-malum granatum            carrots- carotas            pumpkin-peponem

figs- ficos                                            cauliflower                  radishes

cherries-cerasum, cerasa                      celery-apia                   turnip- rapas

grapes- uvas                                        cucumbers-cucumeres

                                                             salad-acetariam        

 

Nuts-nuces                                          Seasoning-condimentum

almonds                                               poppy seeds                mustard

chestnuts-castaneas                             anise                            pepper

filberts                                                 coriander                     salt

hazelnuts-nuces avellanas                   cumin                          honey

walnuts- iuglantes                               mint                             fennel

pistachios                                            vinegar

                                              

Dairy                                                   Beverages                    Grain-frumentum

milk-lactem                                         wine-vinum                 cake-placentam

curds-lactes concretas                         honeyed wine-                        wheat-triticum

cheese-caseum                                     mulsum                        barley-hordeum

eggs- ova                                             mead(fermented          oats-avenas

butter used only as a salve                  water and honey)-       rye- secalem

                                                               mulsam                     hardy wheat- far

                                                            cider                            porridge-pultem

                                                            water-aquam               bread-panem

 

 

 

Meat                                                    Fish-piscem                 Fowl & Game

beef-carnem                                        mullet                          chicken-pullum

pork-porcinam                                     turbot                          duck-anatem

ham-pernam                                        tuna                             goose-anserem

lamb-agnum                                        anchovies                    peacock-pavo

veal-vitellum                                                                           venison-cervum

liver-iecur                                            Shellfish                      grouse

goat                                                     oysters-ostreas             partridge

sausage-tomaclum                               mussels-metelos          hare-leporem

bacon-lardum                                      lobster-locusta             wild boar-aprum