Family and consumer Sciences

FACS 5

(5th grade)

This is a year-long course that involves nutrition, using MyPlate.org, and other aspects related to the preparation of healthy meals. These meal preparations will include fast track meal choices to full breakfast options. Students will also participate in garden preparation, growing, cleaning, preparing, and eating microgreens. These microgreens are grown in the fifth grade classroom hydroponic gardens and maintained in their Science class. The initial focus of the course will be on garden prep and washing greens and vegetables properly. Students will get to taste various nutrients, as well as the vegetables and herbs they have grown in the classroom.

FACS 6

(6th grade)

This is a six week course that involves the preparation of healthy breakfasts. These meal preparations will include fast track meal choices to full breakfast options. Students will also participate in “The Green Smoothie Project” that is endorsed by Penn State University. It encourages young adults to increase their intake of green leafy vegetables. The initial focus of the course will be on cleaning, safety, and sanitation in the kitchen and prep areas. Also an introduction to basic kitchen tools and their functions. Students will also be engaged in reading food labels and evaluating various healthy food choices. The students will also conduct a short inquiry project where they research various nutrients and put together a presentation.

FACS I

(7th grade)

This course will be a continuation of meal prep and sanitation in the kitchen. It will also continue to enforce the importance of healthy food choices to students. Throughout this 12 week course the students will be diving deeper into breakfast foods and even a little baking. They will also work on several quick and easy recipes that can be used for lunches or light dinners. The students will be introduced to basic hand sewing techniques and stitches the first week of the course. After learning basic sewing techniques and button sewing, they will be given several options to create their own “hand sewn” project.

FACS II

(8th grade)

Throughout this 12 week course students will be given the opportunity to engage in a hands-on simulation of creating a mobile food business known as a “Food Truck.” To begin, they will explore marketing techniques and platforms to promote a culinary based business. They will create a unique marketing business plan for their pop-up restaurant. Next, the students will engage in menu planning and creating competitive pricing. They will work in small groups to design aesthetically appealing logo designs and commercials, as well as social media advertisements for their food truck. Along with the development of the food truck, the students will create a specific financial plan for their company. The course will end with a catering challenge where the groups of students will have to estimate the costs of catering a large event with their food truck. The culminating activity will showcase the student created advertisements and commercials for their uniquely designed food business. Throughout the course the students will also continue cooking some basic american cuisines. We are exploring bringing in guest speakers that are local restaurant owners and/or owners of a food truck establishment. 8th grade students can elect to take Level II of FACS.