Warwick School District

Curriculum❯Family & Consumer Science 8 Unified

Family & Consumer Science 8 Unified

Grade Levels: 07 | 08 | 09 |

Course Description

 

This course focuses on two main areas within the Family and Consumer Science program: textiles and food preparation.  In our textiles unit, students will demonstrate practical hand sewing skills, like sewing a button, through the creation of a felt creature.  Through cooking labs, students will learn how to read and follow a recipe, using basic kitchen tools and equipment. Proper kitchen safety procedures and safe food handling techniques will be emphasized and followed during all labs. Decision-making and problem solving skills will be incorporated into every lesson. Basic nutrition concepts will be incorporated into food labs and lessons. The goal of the course is to introduce and expand upon the real-life skills to help prepare students for life outside the classroom. 

 

Core Curriculum Content Standards

Family and Consumer Sciences (2002)

  • Financial and Resource Management

    • GRADE 6

      • Analyze information in care instructions, safety precautions and the use of consumable goods as a demonstration of understanding of consumer rights and responsibilities.(11.1.6.D)
      • Explain practices to maintain and/or repair consumer goods and services.(11.1.6.F)

  • Balancing Family, Work, and Community Responsibility

    • Grade 6

      • Deduce the importance of time management skills (e.g. home, school, recreational activities).(11.2.6.B)
      • Classify the components of effective teamwork and leadership.(11.2.6.C)

  • Food Science and Nutrition

    • Grade 6

      • Describe safe food handling techniques (e.g., storage, temperature control, food preparation, conditions that create a safe working environment for food production).(11.3.6.B)
      • Analyze factors that effect food choices.(11.3.6.C)
      • Describe a well-balanced daily menu using the dietary guidelines and the food guide pyramid.(11.3.6.D)
      • Explain the relationship between calories, nutrient and food input versus energy output; describe digestion.(11.3.6.E)
      • Analyze basic food preparation techniques and food-handling procedures.(11.3.6.F)
      • Describe the physical, biological, and chemical changes that take place in food preparation.(11.3.6.G)

Units

Unit #1 - Textiles

Unit #2 - Food and Nutrition