Introduction to FCS 8th Grade Weekly Lesson Plans 1/2 of a semester (45 min. period)
Course Description: Students will have the opportunity to explore family and consumer sciences areas of relationships, housing design, foods and nutrition, clothing construction, and consumerism. This is a hands-on course filled with project based unit assessments. Students will find themselves busy designing a room, preparing nutritious meals, sewing a project, and along with completing a consumerism project.
FCS 2.1 Examine standards and resources that guide interpersonal relationships.
2.1.1 Analyze functions and expectations of various types of relationships.
2.1.2 Examine the challenges and consequences of teen sexual activity.
FCS 2.2 Demonstrate skills required to produce, alter, or repair fashion, apparel, and textile products.
2.2.1 Demonstrate the ability to use and care for the sewing machine
2.2.2 Follow safety standards when using and identifying small sewing equipment.
2.2.3 Demonstrate basic sewing techniques while constructing sewing project.
FCS 2.3 Demonstrate design, floor plans, and space planning skills required for the housing, interiors and furnishings industry.
2.3.1 Distinguish between needs and wants in terms of housing requirements
2.3.2 Design floor plans for efficiency and safety in areas including, but not limited to zones, traffic patterns, storage, and electrical and mechanical systems
2.3.3 Apply the principles of design when creating a sample board
FCS 2.4 Identify and demonstrate skills needed for successful work and financial management.
2.4.1 Demonstrate skills needed for employment (job application, work-place) skills
2.4.2 Describe factors that influence consumer choices
2.4.3 Apply decision-making skills to financial decisions
2.4.4 Demonstrate ability to manage personal finances, including creating a budget and balancing a checkbook
FCS 2.5 Plan, shop for, and prepare nutritious and appealing meals using safety and sanitation guidelines along with proper food preparation techniques.
2.5.1 Distinguish between the function of nutrients and classify each nutrients into specific food groups
2.4.2 Prepare foods following the dietary guidelines and food guide pyramid
2.5.3 Demonstrate lab management and safety/sanitation procedures
Students with their Sewing Projects which demonstrate their ability of not only sewing, but also to read and follow directions. Problem solving and thinking skills were a must!