2023年2月23日19:00-21:00，SSI-L项目组在腾讯会议室举行在线研讨活动，共议合作校课程设计。项目办与四所深入合作的合作校项目团队教师参与了本次研讨。
北京市东城区体育馆路小学田晓萌代表学校项目团队分享课程案例，从项目背景、驱动性问题与系列子问题、五星图、科学概念与科学实践、学习目标、课时安排、评价方式与维度等方面介绍了“低卡食物的真面目”的课程设计。项目团队成员侯京丹补充说明两个重要问题，一是如何找准育人目标更好地进行顶层设计；二是如何进一步挖掘课程中的科学概念。
各校老师与项目办团队成员基于此案例积极展开研讨并交流，北京市三帆中学孟欣从话题与授课对象——小学四、五年级学生的实际联系出发给出具体建议；首都师范大学附属育新学校李萍老师提出可围绕无糖可乐设计跨学科课程内容。项目办团队成员何薇薇、张乐潼、韦文婷从驱动性问题的设计、教学话题与学生的联系、课程中包含的科学概念等方面交流想法。
SSI-L项目负责人、中国基础教育质量监测协同创新中心科学提升部主任林静认为“低糖低卡食品”的话题选择很有意义，提供了相关资源供合作校教师参考，并提出了社会性科学议题学习课程设计的几点关键问题：第一是顶层设计需要进一步考虑“不确定性的问题”；第二是在理清科学概念的基础上关注学生科学思维与实践能力的发展；第三是活动设计要“下沉”，与学生实际相联系。
项目学科指导专家组组长、北京师范大学第二附属中学物理学科特级教师彭梦华针对课程内容提出了一些设想，一是深入研究营养元素；二是关注平衡膳食；三是谨慎考虑在星形图中融入广告要素。
通过本次具体案例的交流研讨，四所合作校项目团队教师对于社会性科学议题学习课程的顶层设计、驱动性问题的逻辑链、课程内容中科学概念的考量有了更深刻的理解。
From 19:00 to 21:00 on February 23, 2023, the SSI-L Project Team held a webinar via Tencent Meeting, to discuss curriculum design in partner schools. The Project Office and project team members from four partner schools participated in the discussion.
Tian Xiaomeng, from Tiyuguan Road Primary School in Dongcheng District, Beijing, shared the curriculum case on behalf of her school’s project team. She presented the curriculum design of “The Truth of Low-calorie Food” from various perspectives: project background, driving questions and series of sub-questions, five-star map, scientific concepts and practice, learning objectives, class schedule, evaluation methods and dimensions, etc. Hou Jingdan, another member of the project team, added two important issues. One is how to identify the educational goals to better implement the top-level design; and the other is how to further explore the scientific concepts in the curriculum.
Based on this case, teachers from each school and members of the Project Office participated actively in discussion and exchange of ideas. Meng Xin, from Beijing Sanfan Middle School, gave specific suggestions based on the practical relationship between the topic and the teaching target — the fourth- and fifth-grade students at primary schools. Li Ping, from Yuxin School, suggested to design interdisciplinary teaching content around sugar-free cola. He Weiwei, Zhang Letong, and Wei Wenting, members of the Project Office, exchanged ideas on the design of driving questions, the connections between teaching topics and students, and the scientific concepts in the curriculum.
Lin Jing, head of the SSI-L Project Team and director of Science Development Department of the Collaborative Innovation Center of Assessment for Basic Education Quality, believed that the issue selection of “low-sugar and low-calorie food” is meaningful, providing relevant resources to partner school teachers for reference. She also proposed a number of key issues in SSI-L curriculum design: 1) the top-level design needs to further consider the “issue of uncertainty”; 2) attention should be paid to the development of students’ scientific thinking and practical ability on the basis of scientific concepts clarification; 3) activity design should “go down”, connected with students’ real life.
Peng Menghua, head of the Disciplinary Guidance Expert Team of the SSI-L Project and a Special-Rank Teacher of the Physics Department of the Second Affiliated Middle School of Beijing Normal University, put forward some ideas for the curriculum content. The first is to study nutritional elements in depth. The second is to pay attention to a balanced diet. And the third is to consider carefully incorporating the advertisement factor into the star map.
Through exchange of ideas and discussion on this specific case, the project team members of the four partner schools have had a better understanding of the top-level design of SSI-L curriculum, the logical chain of driving questions, and consideration of scientific concepts in curriculum content.