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Family and Consumer Science Exploration
Grade 7
Course Description: The students will explore the various areas of Family & Consumer Science including: food and nutrition and human development.
Objectives:
- TLW define why goals are important and identify guidelines to help achieve them. (Ch. 1)
- TLW define self-concept and identify ways to boost self-esteem. (Ch. 2)
- TLW discuss the types of change typical during adolescence and ways to cope with them. (Ch. 2)
- TLW explain what values are and how they are put into action. (Ch. 3)
- TLW describe why character is important. (Ch. 3)
- TLW explain the decision-making process. (Ch. 4)
- TLW identify the six major nutrients and their functions. (Ch. 28)
- TLW describe the food groups in the New Food Guide Pyramid and give recommendations for themselves.
- TLW identify what influences food choices. (Ch. 30)
- TLW demonstrate how to prepare for food shopping and how to store food safely. (Ch 31)
- TLW give guidelines for setting the table and use of proper table manners. (Ch. 32)
- TLW identify basic utensils and cookware, and describe their uses. (Ch. 33)
- TLW demonstrate safety and sanitation procedures for working with food. (Ch. 34)
- TLW demonstrate how to measure ingredients in a recipe and define recipe terms. (Ch. 35)
- TLW identify ways the elements of meal appeal impact meal planning. (Ch. 36)
- TLW describe basic cooking methods. (Ch. 37)
- TLW plan and prepare simple foods in cooking labs. (Ch. 38 √ 39)
Family and Consumer Science Exploration
Grade 8
Course Description: The students will explore the various areas of Family & Consumer Science including: health and wellness,clothing and textiles, and consumer education.
Objectives:
- TLW explain how physical,emotional, mental, and social health all contribute to the total well-being of a person (Unit 7)
- TLW explore ways for teens to avoid unnecessary health risks. (Unit7)
- TLW give guidelines for shopping for clothes. (Ch. 40)
- TLW describe how natural and manufactured fibers differ. (Ch. 41)
- TLW explain routine care for clothing and make simple clothing repairs. (Ch. 42)
- TLW identify and explain the use of small sewing equipment. (Ch. 43)
- TLW demonstrate the operation of the sewing machine and serger. (Ch. 43)
- TLW learn the procedures for; laying out, cutting, and marking a pattern. (Ch. 44)
- TLW create a simple pillow project and a simple garment project. (Ch. 44)
- TLW identify the importance of balance in life and demonstrate ways to manage time effectively. (Ch. 19)
- TLW give guidelines for using checking and savings accounts, and the use of credit. (Ch. 20)
- TLW describe examples of technology at home, school, and in the workplace. (Ch. 21)
- TLW demonstrate how to be a smart consumer. (Ch. 22)
- TLW summarize the importance of resource management. (Ch. 23)
Nutrition and Foods
Course Objectives:
- TLW explain cultural, social, and psychological influences on food choices. (Ch. 1)
- TLW name the key nutrients, describe their functions, and list important sources of each. (Ch. 2)
- TLW identify how many daily servings they need from each food group in the Food Guide Pyramid. (Ch. 3)
- TLW assess the impact of food and diet fads, and eating disorders on wellness. (Ch. 4)
- TLW write a report critiquing a popular weight loss diet.
- TLW discuss causes, symptoms, and treatment of common food-borne illnesses. (Ch 5)
- TLW describe good safety practices in the kitchen. (Ch. 5)
- TLW describe 3 general career areas in the field of foods. (Ch. 6)
- TLW explain the 3 major work centers in the kitchen. (Ch. 7)
- TLW set a table properly and practice the correct way to wait on a table. (Ch. 7)
- TLW describe styles and features of major kitchen appliances. (Ch. 8)
- TLW give a written and oral report on the use and care of a kitchen appliance. (Ch. 8)
- TLW identify various small kitchen utensils and equipment and describe their functions (Ch. 9)
- TLW plan nutritious and appealing menus. (Ch. 10)
- TLW use information on food labels to make informed decisions about the food you buy. (Ch. 11)
- TLW identify abbreviations and equivalents used in recipes. (Ch. 12)
- TLW define cooking terms used in recipes. (Ch. 12)
- TLW demonstrate the proper method for measuring liquid and dry ingredients and fats. (Ch 12)
- TLW identify the functions of ingredients in baked products and prepare quick breads and yeast breads. (Ch. 22)
- TLW describe the principles and methods for cooking eggs, and prepare an omelet. (Ch. 16)
- TLW describe guidelines for preventing adverse reactions when cooking with dairy products and prepare pudding. (Ch. 17)
- TLW identify the principles and methods of cooking fruits, and prepare a fruit dish. (Ch. 18)
- TLW describe methods for cooking vegetables and prepare a vegetable dish. (Ch. 19)
- TLW explain the principles of pastry preparation and prepare a two crust fruit pie. (Ch. 23)
- TLW describe the functions of basic ingredients used in cakes. (Ch. 23)
- TLW identify the 6 types of cookies and prepare cookies. (Ch. 23)
- TLW compare characteristics of crystalline and non-crystalline candies, and prepare candy. (Ch. 23)
- TLW describe the principles and methods of cooking meat and prepare meats using a dry cooking method. (Ch. 13)
- TLW describe the principles and methods for cooking poultry and prepare poultry. (Ch. 14)
Culinary Science
Course Objectives:
- TLW describe career opportunities related to food production and service. (Ch.1)
- TLW list ways you can prepare while in high school for a food service career. (Ch. 1)
- TLW apply basic employability skills in food service. (Ch. 2)
- TLW complete a job application and practice interviewing for a job. (Ch. 2)
- TLW identify the role and duties of each member of the service staff, and demonstrate the proper service skills. (Ch. 3)
- TLW describe the 5 different types of dining environments. (Ch. 4)
- TLW demonstrate proper table setting for formal dining, including folding napkins into various shapes. (Ch. 4)
- TLW identify workplace safety guidelines and equipment. (Ch. 7)
- TLW write a report on food borne illnesses, including causes and prevention. (Ch. 7)
- TLW demonstrate proper hand washing procedures and explain the purpose of the HACCP System. TLW observe and work in the school food service for a 2 hour period once per semester. (Ch.8)
- TLW define the 6 categories of nutrients, their functions, and sources. (Ch. 11)
- TLW explain the purpose of the Dietary Guidelines for Americans, nutrition labels, and the Food Guide Pyramid. (Ch. 11)
- TLW describe the types of menus used by various food service establishments. (Ch.12)
- TLW create a menu considering good nutrition and variety. (Ch. 12)
- TLW describe the parts of a standardized recipe and be able to convert standard recipes. (Ch. 13)
- TLW identify abbreviations and equivalents used in recipes. (Ch. 13)
- TLW calculate unit cost, yield percentage, percent of shrinkage, and cost per portion. (Ch. 14)
- TLW contrast different cooking methods including moist and dry methods. (Ch. 15)
- TLW prepare breakfast egg dishes, pancakes, French toast, and funnel cakes. (Ch. 17)
- TLW identify the types of food prepared in the garde-manger workstation. (Ch. 18)
- TLW prepare hors d‚oeuvres and garnishes. (Ch. 18)
- TLW describe different types of hot and cold sandwiches, and prepare a hot sandwich. (Ch. 19)
- TLW identify the various classes of soups and prepare a soup. (Ch. 21)
- TLW identify the different kinds, classes, and market forms of poultry. (Ch. 23)
- TLW cut up a chicken and prepare using a dry cooking method. (Ch. 23)
- TLW identify the quality characteristics of vegetables. (Ch. 26-2)
- TLW identify the various cuts of meat from beef, pork, lamb, and veal. (Ch. 24)
- TLW prepare a meat dish using a dry cooking method. (Ch. 24)
- TLW explain the functions of quick bread ingredients and prepare a quick bread. (Ch. 29)
- TLW describe the proper methods for preparation of pie dough and prepare a two-crust pie. (Ch. 30)
- TLW describe the characteristics of quality yeast products and prepare yeast bread. (Ch. 28)
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