PA AcademicFamily and Consumer Sciences (2002)
Financial and Resource Management
GRADE 6
Justify the decision to use or not use resources based on scarcity. (11.1.6.A)Know the relationship of the components of a simple spending plan and how that relationship allows for managing income, expenses and savings. (11.1.6.B)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 the principles of child labor laws and the opportunity cost of working by evaluating the advantages and disadvantages of holding a job while a teenager. (11.1.6.E)Explain practices to maintain and/or repair consumer goods and services. (11.1.6.F)Identify the public and nonpublic services that are available to serve families within the community. (11.1.6.G)GRADE 9
Explain the responsibilities associated with managing personal finances (e.g., savings, checking, credit, non- cash systems, investments, insurance). (11.1.9.B)Balancing Family, Work, and Community Responsibility
Grade 6
Contrast the solutions reached through the use of a simple decision making process that includes analyzing consequences of alternative solutions against snap decision making methods. (11.2.6.A)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)Identify the characteristics of the stages of the family life cycle (e.g., beginning, expanding, developing, launching, middle years, retirement, variations). (11.2.6.G)Food Science and Nutrition
Grade 6
Demonstrate knowledge of techniques used to evaluate food in various forms (e.g., canned, frozen, dried, irradiated). (11.3.6.A)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)