Beveridge School Improvement Plan – At A Glance

  • All teachers, with fidelity, will plan and implement a strong instructional cycle using district adopted materials to include an aligned objective, teacher model, guided practice with gradual release, independent practice with an aligned end of lesson assessment that will result in student growth in all content areas. 

School Improvement Criteria

  • Math:  By 2021, will increase the percentage of students identified as being on track or college and career ready from 26.1% to 33.4%.

    All teachers will utilize the district adopted curriculum using a strong instructional cycle with targeted high probability strategies specific to math to support student learning. 

    Language Arts: By 2021, will increase the percentage of students identified as being on track or college and career ready from 39.6% to 46.5%.

    All teachers will use the district adopted materials: along with a collaborative structure to develop plans and common formative assessments.  Teachers will analyze student data weekly and will match data to instruction to reteach individualized student skill deficits. 

    Science:  By 2021, will increase the percentage of students identified as being on track or college and career ready from 58.9% to 64.6%.

    All teachers will deepen knowledge and understanding of the CCCR standards and curriculum:  Unpacking standards, evidence statements, utilize common lesson planning document, collaboration including developing and analyzing common formative assessments. 

    MTSSB: By 2021, will:

    • Decrease the percentage of students referred to the office
    • Decrease the percentage of students assigned out of school suspension

    By 2021, will show a minimum increase of 10% in each SAS system:  Schoolwide, Non-classroom and Classroom. 

    MTSS-B team will review data, emphasize school-wide procedures and expectations with an emphasis on building positive relationships with students and positive reinforcement.

    Wellness: Increase wellness strategies implemented by 2%.

    Increase awareness of wellness among staff and students with weekly information and activities.

Action Steps and Look Fors

  • Language and learning goals posted and referenced throughout the lesson
    Direct instruction, guided practice, independent practice and evidence of learning within each lesson
    Student discourse utilized to deepen understanding of content
    Use of parallel problems and anchor charts to provide a visual model and list of steps
    All lessons should demonstrate concrete representation
    Use of end of lesson assessment that can be analyzed to demonstrate student proficiency

    Language and learning goals posted and referenced throughout the lesson
    Use of district adopted curriculum in alignment with OPS Pacing Guides
    Evidence of student to student discourse
    Models outside of text to provide student with a parallel model
    Use annotating the text and student discourse aligned with citing evidence to support thinking
    Use of end of lesson assessment that can be analyzed to demonstrate student proficiency

    Language and learning goals posted, referenced throughout the lesson
    Student discourse utilized to deepen understanding and provide rationale for thinking
    Use of common language for providing evidence of learning
    Use of end of lesson assessment that can be analyzed to demonstrate student proficiency

    Increase use of positive feedback 4:1 positive to correction
    Increase the consistent use of school-wide MTSS-B language, procedures and expectations
    MTSS-B team will meet monthly
    Staff will teach, model and practice behavior expectations
    Increase positive relationships
    Positive reinforcement campus-wide

    Present general health and wellness information at regular staff meetings
    Include wellness information in weekly staff and family newsletter
    Increase wellness activities/information for students during Team Time
    Educate students and families about food labels, the importance of water consumption and hand washing.

COMMUNITY MEAL SUPPORT