FACS
Foods
Grade Level: 9,10,11,12
Prerequisite(s) None
Length 1 Year
Credit 1.00
Requirement Fulfilled: Vocational Elective
Content:
The students will work with school-based learning in cooking, nutrition, cuisine or career
cooking. Hands-on gives students lots of cooking experience with cake decorating, food
preservation, healthy diet choices and good basic cooking skills for life.
Expectations:
Appropriate
Respectful
Safe
Skills Taught:
-The proper use of small and large equipment and appliances.
-Food lab experiences and demonstrations.
-To relate food lab activities to text information.
-To relate principles of cookery experiences in the foods lab to textbook information.
Methods of presentation:
The majority of class time is used for lab experiences in small groups or working
independently. Class discussion is centered on creating displays, assignments from the
book and the use of other varied teaching resources.
Activities Include:
-Food preparation labs using all 5 food groups touching on a variety of topics.
-Student food demonstrations.
-Monthly Nutrition Article Reports.
-Student folder required.
-Out of class meal preparation assignment.
-Individual and group presentations.
-Guest speakers.
-Textbook and related materials.
-Video Evaluations.
Family Living
Grade Level: 9,10,11,12
Prerequisite(s) None
Length 1 Year
Credit 1.00
Requirement Fulfilled: Vocational Elective
Content:
During this course the student will study goals, values, decision making, housing, food,
clothing, finances, childcare, health concerns, dealing with crisis situations, and leisure
activities. Family living is designed to helped young adults prepare for marriage and
family life.
Expectations:
Appropriate
Respectful
Safe
Skills Taught:
-Students learn how to ask appropriate questions when interviewing quest speakers.
-Students gather information from varied resources and share this with the entire class.
-Students relate classroom activities to text information.
-Students display proper use of selected classroom equipment used. (ex. sewing and
foods equipment.)
Methods of presentation:
-The majority of class time is used for reading, reflecting and discussing a variety of
topics related to family life.
-Students may also experience “hands on’’ projects in the area of foods, sewing,
childcare and housing.
-Class discussions is centered on creating displays, assignments from the textbook and
the use of other varied teaching resources.
Activities Include:
-Guest Speakers
-Textbook and related materials.
-Video Presentations.
-Group Presentations.
-Individual Presentations.
-Monthly Magazine Article Reports.
-Student folder required.
-Child Care Activity Opportunities.
Grade Level: 9,10,11,12
Prerequisite(s) None
Length 1 Year
Credit 1.00
Requirement Fulfilled: Vocational Elective
Content:
The students will work with school-based learning in cooking, nutrition, cuisine or career
cooking. Hands-on gives students lots of cooking experience with cake decorating, food
preservation, healthy diet choices and good basic cooking skills for life.
Expectations:
Appropriate
Respectful
Safe
Skills Taught:
-The proper use of small and large equipment and appliances.
-Food lab experiences and demonstrations.
-To relate food lab activities to text information.
-To relate principles of cookery experiences in the foods lab to textbook information.
Methods of presentation:
The majority of class time is used for lab experiences in small groups or working
independently. Class discussion is centered on creating displays, assignments from the
book and the use of other varied teaching resources.
Activities Include:
-Food preparation labs using all 5 food groups touching on a variety of topics.
-Student food demonstrations.
-Monthly Nutrition Article Reports.
-Student folder required.
-Out of class meal preparation assignment.
-Individual and group presentations.
-Guest speakers.
-Textbook and related materials.
-Video Evaluations.
Family Living
Grade Level: 9,10,11,12
Prerequisite(s) None
Length 1 Year
Credit 1.00
Requirement Fulfilled: Vocational Elective
Content:
During this course the student will study goals, values, decision making, housing, food,
clothing, finances, childcare, health concerns, dealing with crisis situations, and leisure
activities. Family living is designed to helped young adults prepare for marriage and
family life.
Expectations:
Appropriate
Respectful
Safe
Skills Taught:
-Students learn how to ask appropriate questions when interviewing quest speakers.
-Students gather information from varied resources and share this with the entire class.
-Students relate classroom activities to text information.
-Students display proper use of selected classroom equipment used. (ex. sewing and
foods equipment.)
Methods of presentation:
-The majority of class time is used for reading, reflecting and discussing a variety of
topics related to family life.
-Students may also experience “hands on’’ projects in the area of foods, sewing,
childcare and housing.
-Class discussions is centered on creating displays, assignments from the textbook and
the use of other varied teaching resources.
Activities Include:
-Guest Speakers
-Textbook and related materials.
-Video Presentations.
-Group Presentations.
-Individual Presentations.
-Monthly Magazine Article Reports.
-Student folder required.
-Child Care Activity Opportunities.
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