Learning Targets for the Week

Learning Targets for the Week of Feb 27- Mar 3 2017

Spartan Bakery-  Remember to check Infinite Campus (the "portal") to confirm your grades!

IF YOU HAVE NOT REGISTERED, TONIGHT IS THE DEADLINE.  IF YOU HAVE NOT TAKEN FOOD PREP 1 OR CHILD DEVELOPMENT, WE NEED MORE STUDENTS FOR THOSE COURSES FOR NEXT YEAR!
1. We are learning about quick bread production.
2. We will show that we can do this by completing the quick bread lab successfully.
3.To know how well we are learning this we will see and taste the end result of the quick bread lab. 
4. It is important for us to learn this because quick breads use baking powder or baking soda as their main levener.  It is much quicker and easier to make quick breads than yeast breads.

Food Prep 1-  Remember to check Infinite Campus (the "portal") to confirm your grades!

IF YOU HAVE NOT REGISTERED, TONIGHT IS THE DEADLINE.  IF YOU HAVE NOT TAKEN FOOD PREP 1 OR CHILD DEVELOPMENT, WE NEED MORE STUDENTS FOR THOSE COURSES FOR NEXT YEAR!
1. We are also beginning our study of nutrition by learning about carbohydrates.
2. We will show that we can do this by completing the lab on calzones and understanding that flour is a major carbohydrate in the calzones.
3. To know how well we are learning this we will see the results of our calzone lab and review the carbohydrate information in order to prepare for the test on Carbs, Fats and Proteins in two weeks.
4. It is important for us to learn about carbohydrates because they should be the first energy source our body uses. Carbohydrates not only provide energy for our body's activity, they also provide energy for our brain to think!

Caring for Exceptional Children-
Remember to check Infinite Campus (the "portal") to confirm your grades!
IF YOU HAVE NOT REGISTERED, TONIGHT IS THE DEADLINE.  IF YOU HAVE NOT TAKEN FOOD PREP 1 OR CHILD DEVELOPMENT, WE NEED MORE STUDENTS FOR THOSE COURSES FOR NEXT YEAR!
1. We are beginning our study of the the major categories of disabilities according to the IDEA.
2. We will show that we can do this by completing the study guide over Chapter 25.
3. To know how well are are learning this we will review the study guide for correctness and hear from our speaker, Stacie Giesecke.
4. It is important for us to learn this because learning about different kinds of disabilities and how they occur is the basis for this course..


ECE 133 Child Health, Safety and Nutrition

IF YOU HAVE NOT REGISTERED, TONIGHT IS THE DEADLINE.  IF YOU HAVE NOT TAKEN FOOD PREP 1 OR CHILD DEVELOPMENT, WE NEED MORE STUDENTS FOR THOSE COURSES FOR NEXT YEAR!
1. We are studying chapters 17 and 18 on Infant, Toddler and Preschool feeding.
2. We will show that we can do this by taking notes over chapter 17 and presenting information to our classmates over chapter 18 and by completing a menu project.
3. To know how well are are doing this we will take a summative assessment over chapters 17-20 in several weeks.
4. It is important for us to learn this because understanding how to feed infants, toddlers and preschool children is important to parents and caregivers and professionals.

International Cuisine  Remember to check Infinite Campus (the "portal") to confirm your grades!

IF YOU HAVE NOT REGISTERED, TONIGHT IS THE DEADLINE.  IF YOU HAVE NOT TAKEN FOOD PREP 1 OR CHILD DEVELOPMENT, WE NEED MORE STUDENTS FOR THOSE COURSES FOR NEXT YEAR!
1. We are beginning our study of Europe, the British Isles and France.
2. We will show that we can do this by sharing information on specific areas of Europe, preparing foods from that area and taking a quiz over the area. 
3. To know how we are doing this we will take a quiz over each area of European cuisine.
4. It is important for us to learn this because European food is known throughout the world. Many of our American foods have European origins.





 
 
 
 

Welcome to my website. The Family & Consumer Sciences classes I teach are listed at the left. Please feel free to click on the links at the left to find more information about each course. I hope this website provides you with the necessary information to help answer any questions that you might have about my classes. 

To contact me: brooksm@pleasval.k12.ia.us

My 2015-16 schedule is listed below:
                                        1st semester                                                                    2nd semester
        1st period:             Food Prep 1                                                                    Food Prep 1
        2nd period:            Food Prep 1                                                                   International Cuisine                     
        3rd period:             Prep                                                                                Prep
        4th period:             ECE 243 Early Childhood Guidance                        ECE 133 Child Health, Safety and Nutrition
        5th period:             Early Childhood Development                                  #Spartan Bakery
        6th period:             Early Childhood Development                                  #Spartan Bakery
        7th period:             Housing and Interior Design                                      Caring for Exceptional Children
        8th period:             Resource                                                                         Resource