Professional Documents
Culture Documents
Dates
8/7/159/13/15
Activity/Amount of Time
(Please total the time after the last entry.)
Planning
Capstone Proposal
Total Hours: 40
9/17/15- Implementation
4/30/16 Conducted eBooks professional learning workshop
Analyzed data
Uploaded to YouTube
PSC/ISTE Standards
PSC 1.1, 1.2, 1.3, 4.1, 5.1,
5.2, 5.3, 6.1, 6.2, 6.3
ISTE 1a, 1b, 1c, 1d, 4a, 4b,
4c, 6a, 6b, 6c
Total Hours: 16
Total Capstone Hours: 109
Reflection:
This entire capstone experience was extremely rewarding. I was able to learn and do so many
new things. I stepped out of my comfort zone and created and facilitated a professional learning
session for my colleagues. I honestly did not think that my capstone would be effective I was
extremely discouraged and disheartened after all of the changes and things that took place at the
beginning of the year that pushed the start date back. I was so overwhelmed with all of my
everyday teacher duties and then being a club sponsor for three clubs and grade level chair took a
lot out of me. I had to make time for myself. Self-care is so important and you are no good to
anyone if you are not your best you. Every part of this assignment prepared me to be a better
technology leader. I used my professional knowledge to conduct needs assessments, develop, and
design professional learning opportunities. I was able to become better at giving and receiving
feedback and evaluating my practice. I also learned to self-reflect and meditate in order to focus
and become a better practitioner. You have to be flexible and no that it is ok to bend, but never
break. You have to be willing to take criticism and advice in order to make the services you
provide as a leader in your building better.
DIVERSITY
(Place an X in the box representing the race/ethnicity and subgroups involved in this capstone.)
Ethnicity
P-12 Faculty/Staff
P-2
Race/Ethnicity:
Asian
Black
Hispanic
3-5
6-8
P-12 Students
9-12
P-2
White
Multiracial
Subgroups:
Students with Disabilities
Limited English Proficiency
Eligible for Free/Reduced Meals
X
X
X
3-5
6-8
9-12