Grade 7
Home and Career Skills
Grade Seven
Home and Careers
Jane Romm
Office hours during during lunch & Activity Period
by appointment
Course: Home and Careers
Level: Seventh Grade
Text: Creative Living / McGraw Hill
Course Overview: The student will explore nutrition management and preparation of healthy food options. The second half of the class will be devoted to learning to use a pattern generated from a computer picture. Project will involve hand sewing, and the knowledge to operate a sewing machine. The goal is for students to develop the knowledge and skills needed to use process skills in practical real-life situations related to their own nutrition and food preparation needs, as well as, thinking skills for problem solving and experimenting.
Course Description: This Home and Careers Skills course is based in the belief that the ability to reason, to think critically and creatively, and to reflect on one’s actions will empower students to act responsibly towards themselves, their families, their peers and the larger society. This course is taught using hands-on approach. The student is expected to be actively involved in learning in a participatory, supportive environment and to have the opportunity to practice and develop skills related to course content.
The student will learn the basis of nutrition, including tools to test their cooking skills in the kitchen. This education is key to ending childhood obesity and to take these skills into adulthood. Research consistently shows that integrating nutrition and food education into the curriculum and providing children with hands-on cooking experiences changes what they are choosing to eat.
Students will also acquire basic skills including ability to read, write, communicate with their group members, and apply these skills to practical real life management.
Requirements: Tests, quizzes, hand and machine sewing project, applied cooking.
Writing Requirements: Students reflect on kitchen lab preparations and how what we eat relates to how our bodies function.
Grading Policy: Laboratory- type assessments are a regular means of evaluation, tests and quizzes.
Course Outline:
Nutrition Overview-
How does nutrition affect our health?
Children and adults learn a lot in the kitchen. The “high yield” result of cooking or baking together contributes to functional literacy and stronger relationships at home and in groups. Work place competencies learned include time (resource) management, team skills, following directions, and problem solving. Tummy driven young people add another component of an active, healthy, lifestyle--preparing your own food.
Unit 1: Nutrition in the Classroom
· Product labeling
· Nutrition Packet
· Essential Nutrients: Why do we need them? How does our body process these nutrients?
· Obesity epidemic/ Why is healthy eating important now?
· Diets/ Fad diets- why they don’t work
· Basis for healthy diet- plan a healthy menu
· Metabolism and the human body
UNIT 2: Food Prep and Kitchen Management
Preparation and eating a variety of foods; watch your portion size; eat all six essential nutrients.
· Measures
* Equipment- proper use and care
· Safety
· Food handling- understanding and application of food etiquette
· Cook it! Eat it!
· Proper clean –up procedures including dishes and items used for food preparation, counters and floors,
UNIT 3: Let’s Cook! Prepare healthy versions of…
Learn proper preparation and use of equipment.
· Pancakes
· Cinnamon buns
· French toast
· Waffles
· Crepes
· Low fat muffins
· Rocky Mountain Toast
· And more…
Unit 4: Machine Sewing Project
Using designs generated on the computer, explore color, texture, and sewing techniques to create a pillow keepsake.
· Learn to take images from the computer and transfer them into a pattern to use to design your pillow.
· Use hand-sewing techniques acquired in Grade Six to appliqué designs of your choice onto pillow.
· Learn to operate sewing machine safely and efficiently.
· Apply time management, meeting dead lines, to complete project on time.