INPUT ARTICLE: Article: Ask permission to visit one class each day for a week to observe progress across a longer duration. Visit all grade levels to gain a comprehensive view of the needs of each age group. You'll not only learn about different age groups, but you'll see how different subjects are taught to them. As anyone who has graduated from the K-12 experience can tell you, different age groups study different parts of subject areas in math, science, English, and other subjects. If you're committed to a certain subfield of your specialty, you need to consider what age group is appropriate for that area. Prospective science teachers need to consider whether they want to teach general science or a subfields like chemistry, physics, or astronomy. These subfields are usually reserved for high school and college. Prospective math teachers need to consider whether they want to teach basic arithmetic or a subfield like algebra, geometry, or calculus. These subfields are usually reserved for middle school and above. Prospective English teachers need to consider whether they want to focus on basic principles like grammar or if they'd prefer to focus on literature. In many districts, teachers won't really be able to focus on literature until at least middle school, and will have to wear many hats as an English teacher. So make sure to do your homework before deciding. Teaching elementary students will largely influence the type of material and the type of teaching you'll be engaging in. Teaching elementary students offers various rewards and challenges that other age groups do not and will greatly influence how you approach subject matter. If you pick teaching at the elementary level, you'll be working with young children, so you'll need to be geared toward handling age-related issues. Working with elementary students often requires teaching numerous subjects, so depending on age level, you may not be able to focus on just one subject area. If you enjoy working with young children and are equally knowledgeable about the fundamentals of math, reading and writing, grade school teaching may be for you. If you are interested in focusing on basic concepts, elementary teaching might be right for you. If you are interested in being part of a more nurturing environment and helping students transition to a new environment, elementary teaching might be right for you. Middle school is really the "middle" ground between elementary and high school. This is the best of both worlds if you want to provide a more nurturing environment, but also want to focus more on a specific subject area. As a middle school teacher, you'll be able to focus much more on a specific subject area, but you'll still also be dealing with a lot of nurturing and behavior supervision. Your students might be a little more unpredictable than high school students, as many will begin going through puberty. Students will begin to seem more like adults, but will still need more individualized attention like elementary students. High school students are, of course, the most like adults. But teaching high school students also comes with a unique set of problems and opportunities. Consider the following: You'll be able to teach much more complex concepts. Behavior issues could offer more challenges, as students are almost adults. Students will need less individualized attention, but will still demand a high level of supervision. Although your students will be older, you will still need parent involvement from time to time. Teaching college-aged students is drastically different than many of the other types of teaching. Students are now considered adults, and as a result, your role as a teacher will be much different. As an "instructor" or "professor" you are an advisor, mentor, and a purveyor of knowledge. Consider the following: You'll focus on complex subject concepts. You'll seldom have to worry about behavior problems. You'll have little to no interaction with parents or guardians.

SUMMARY: Conduct a thorough observation of grade levels. Determine if your desire to teach advanced topics will help rule out certain age groups. Decide if you're interested in working with elementary school age students. Think about teaching middle school. Decide on whether you want to teach high school. Consider teaching college-aged students.

INPUT ARTICLE: Article: Use 9in (23cm) pans that are at least 2 inches (5.1cm) high. To prevent the cakes from sticking, spray the inside of the pans with baking spray. If you prefer to make a single-layer sheet cake, grease a 9in 13in (23cm 33cm) cake pan. Get out a large mixing bowl and put 2 cups (230 g) of cake flour, 2 teaspoons (8 g) of baking powder, and 1/2 teaspoon (2.5 g) of salt into a sifter. Shake the sifter so the dry ingredients fall into the bowl and put the bowl aside. Cake flour has a lower protein content than all-purpose flour. This will make a lighter textured marble cake. Put 1 cup (230 g) of room-temperature unsalted butter into a large mixing bowl and beat it on high speed for 1 minute. Once the butter is smooth, beat in 3/4 cup (150 g) of granulated sugar and 1/2 cup (100 g) of packed light brown sugar. Keep beating on high for 3 to 4 minutes so the mixture becomes light and fluffy. Stop and scrape down the sides of the bowl with a spatula occasionally. If your butter is too cold, it won't combine smoothly with the sugars and you'll see tiny lumps of butter in the mixture. Reduce the mixer speed to low and add 1 whole egg to the creamed butter mixture. Once the egg is incorporated, beat in the remaining 1 whole egg and 4 egg yolks, 1 at a time. Then beat in 1 tablespoon (15ml) of vanilla extract on medium speed. Using room temperature ingredients will ensure that they combine perfectly in the batter. This will trap air so your cake turns out light and fluffy. Turn the mixer back down to low and beat in 1/3 of the dry mixture. Then mix in 13 cup (79ml) of the buttermilk. Add another 1/3 of the dry mixture followed by the remaining 13 cup (79ml) of buttermilk. Finish mixing in the rest of the dry ingredients. The batter will be thick, but there shouldn't be large lumps. It's alright if there are a few small lumps, since it's important not to over mix the batter. Put 4 ounces (113 g) of coarsely chopped bittersweet or semi-sweet chocolate into a microwave-safe bowl. Microwave the chocolate in 20-second increments until it's melted. Then stir in 1 cup (340 g) of the batter and set it aside. This will make the chocolate batter that you'll need to marble the cake. Divide 1/2 of the plain batter between your prepared pans and spread it evenly or pour all of the plain batter into the large pan. Drop large spoonfuls of the chocolate batter onto the plain batter. Then pour the rest of the plain batter over the batter in the pans. Dip a skewer into some of the chocolate batter and drag it through the plain batter in a figure-8 pattern. Do this 2 to 3 more times so there's a marble effect. Ensure that you're not mixing the batters or you won't see a swirl. If you don't have a skewer, use a butter knife. Put the cake pans in the preheated oven and bake the cakes until they begin to pull away from the sides of the pans. Insert a toothpick to see if it comes out without wet crumbs sticking to it. If there's still batter on the toothpick, bake the cakes for a few more minutes and check them again. If you're baking a 9in 13in (23cm 33cm) marble cake, it may take a few more minutes to finish baking. Check the cake once it's baked for 30 minutes. Turn off the oven and take the cakes out. Set them on a wire rack to cool for a few minutes and then turn them out onto the wire rack. Let the cakes cool before you stack and frost them with 3 cups (700 g) of your favorite chocolate frosting. Cover leftover cake and store it at room temperature for up to 2 or 3 days. You can also refrigerate leftover cake for up to 5 days.

SUMMARY:
Preheat the oven to 350F (177C) and grease 2 round cake pans. Sift the flour, baking powder, and salt. Cream the butter and sugars for 4 to 5 minutes. Mix in the eggs, yolks, and vanilla on low speed. Mix in the dry ingredients alternating with the buttermilk. Melt the chocolate and stir in 1 cup (340 g) of the batter. Spread some plain batter in the pans and top it with chocolate batter. Use a skewer to swirl the batters. Bake the round cakes for 22 to 27 minutes. Remove and cool the marble cake completely.