Second Semester 

This class will begin with a review of the proper safety procedures to be followed when working in the kitchen.  A score of 90% or higher must be obtained on the “Kitchen Safety Test” before a student is allowed to work in the cooking lab.  The importance of planning a lab and working cooperatively in the cooking lab will be stressed before actual lab work begins.  Students will also learn why certain sanitation procedures need to be followed when preparing and handling food.  One of the main aspects of the class is on nutrition and examining factors and issues that impact current and future health and wellness.  Cooking labs will be planned in conjunction with the topics discussed in class.

Another portion of the class will be the development and mastery of basic sewing construction skills.  We will begin with a review of the sewing machine and the skills necessary to operate the machine. As part of the curriculum, students will be required to sew a drawstring bag. 

FCS-MS 1.2 Exploring Work: Explore factors that impact personal image and feelings of personal worth, including; 

 FCS-MS 1.2.1 • Work and individual identity

FCS-MS 1.2.2 • Work ethics and time management/prioritization 

FCS-MS 1.3 Exploring Careers:  Investigate personal attributes, standards, goals, interests, and aptitudes as they relate to career concepts, including; 

FCS-M 1.3.1 • Career clusters, career pathways , career research 

FCS-M 1.3.3 • Study skills, listening skills, note-taking 

FCS-MS 3 MIDDLE SCHOOL NUTRITION AND WELLNESS: Students will demonstrate nutrition, wellness, and food preparation practices that enhance individual and family well-being. 

FCS-MS 3.1 Nutrition: Evaluate nutrition choices and practices in a variety of settings, using reliable guidelines and sources of information, including; 

FCS-MS 3.1.1 • Dietary guidelines/MyPlate 

FCS-MS 3.1.2 • Comparing food intake to recommendations/ Serving/Portion Sizes 

FCS-MS 3.1.3 • Nutrients, nutritional label analysis 

FCS-MS 3.1.4 • Selecting foods at home and away

 FCS-MS 3.2 Food and Wellness Issues: Examine factors and issues that impact current and future health and wellness, including; 

FCS-MS 3.2.1 • Activity and exercise 

FCS-MS 3.2.2 • Food safety and food borne illnesses 

FCS-MS 3.2.3 • Wellness issues (for example, calcium/osteoporosis, diabetes, obesity, eating disorders, cardio-vascular health)

FCS-MS 3.3 Preparing and Serving Food:  Demonstrate skills needed for preparing and serving foods, including; 

FCS-MS 3.3.1 • Laboratory/kitchen safety and sanitation practices 

FCS-MS 3.3.2 • Cooking terms, equivalents, abbreviations, measurements 

FCS-MS 3.3.3 • Reading and using recipes 

FCS-MS 3.3.4 • Techniques and equipment for preparing and serving food 

FCS-MS 3.3.5 • Teamwork in the laboratory setting and hands on activities 

FCS-MS 5 MIDDLE SCHOOL LIFE SKILLS AND RESOURCE MANAGEMENT: Students will integrate multiple life roles and responsibilities in school, family, career, and community settings. 

FCS-MS 5.1 Leadership for Life: Demonstrate teamwork and leadership skills, including;

 FCS-MS 5.1.1 • Leadership skills and styles 

FCS-MS 5.1.2 • Taking risks, overcoming setbacks 

FCS-MS 5.1.3 • Character/citizenship, service 

FCS-MS 5.1.4 • Working in a group 

FCS-MS 5.1.5 • Leadership development through FCCLA projects or Chapter activities 

FCS-MS 5.2 Decision Making, Problem Solving, and Critical Thinking:  Accomplish tasks and fulfill responsibilities by using thinking and problem-solving processes, including; 

FCS-MS 5.2.1 • Decision-making, evaluating information, and planning processes 

FCS-MS 5.2.2 • Choices, options, and consequences

FCS-MS 5.4 Caring for Resources: Demonstrate skills needed to care for personal and family resources, including; 

FCS-MS 5.4.1 • Reading use/care labels and manuals  

FCS-MS 5.4.2 • Care, repair, and storage of personal resources

 FCS-MS 5.4.3 • Clothing care, repair, stain removal, laundry 

FCS-MS 5.5 Caring for the Environment: Analyze resource consumption and apply conservation practices, including; FCS-MS 5.5.1 • Product selection and use 

FCS-MS 5.5.2 • Reduce, reuse, recycle

 FCS-MS 5.6 Using Technology Wisely in Personal and Family Settings: Demonstrate skills to use technology and evaluate impact of change and innovations in school, family, career, and community settings; 

FCS-MS 5.6.1 • Technology integration throughout FACS units and topics as available 

FCS-MS 5.6.2 • Digital etiquette on email, cell phones, etc. 

I can demonstrate proper handwashing. 

I can demonstrate leadership skills and work collaboratively in the kitchen and classroom.

I understand the importance of teamwork in the kitchen labs and group activities. 

I can use critical thinking skills  and problem solving when working in the kitchen labs, sewing labs, or group projects. 

I can follow and interpret a recipe while working collaboratively in the kitchen with my peers. 

I can demonstrate kitchen safety and sanitation. 

I can follow safety food handling and safety techniques while working in the kitchen. 

I can identify kitchen and food safety hazards. 

I can use equipment in a safe and appropriate manner. 

I can identify kitchen utensils and their uses. 

I can solve kitchen math using kitchen equivalents. 

I can identify information found on food labels. 

I can identify nutrients in foods

I can identify the different food groups on the food plate and the importance of eating a variety of foods. 

I can make healthy food choices. 

I can identify parts of a sewing machine and their function. 

I can demonstrate basic sewing skills. 

I can use time management skills to complete kitchen labs and sewing projects. 

I can use good communication skills and problem solving skills. 

I can measure accurately and demonstrate proper food preparation techniques. 

I can identify the parts of the sewing machine. 

I can identify unsafe sewing practices. 

I can demonstrate basic sewing skills.

I can use time management plan and skills to complete sewing project. 

 Utensil Jenga Slide: https://docs.google.com/presentation/d/1qsl3alu7wYifXizO0uTne-UXmVQWVfFDuJeiklDd6hs/?usp=sharing

Kitchen Utensils: https://docs.google.com/presentation/d/126y-VeZfhgPAo34K6OS2IM7BNO9olFjb_9Lb-CnkO5g/?usp=sharing

6 Nutrient Basics Slides: https://docs.google.com/presentation/d/1y5CI-8EENIuF1QZ_M413WqzejAOVh3_Q/edit#slide=id.p8

My Plate Food Group Assignment:https://docs.google.com/presentation/d/18GFy1yygKaiMIKkAORkVkiQWPjFqNqTriSdXyzGrcR0/?usp=sharing

How to Measure Slides: https://docs.google.com/presentation/d/1qoHuCSK4fKhMkA4FswmACO1D-nJdA9siqCqF2DjAU-w/edit?usp=sharing

How to Measure Video: https://www.youtube.com/watch?v=w5iNNFC8MoI

Measuring Review: https://docs.google.com/presentation/d/1WwkE-ycEU9zWDfillYcGWkYrgYuGs6cBBJkZs-nUan8/edit#slide=id.p7

Mise en place: https://docs.google.com/presentation/d/1tRhkatX2EAgXNQQ2KSwEuiqgxtqfNUKPNSLrakRwDk8/edit#slide=id.g3f33ce97f4_0_4

Kitchen Aid Mixer Video: https://www.youtube.com/watch?v=nuluZHyHCJc

Parts of a Sewing Machine Slides: https://docs.google.com/presentation/d/1PqtRRsxRYhXFoXsLY7jDC5JafImQT72cINMXqNTY190/edit?usp=sharing

Threading a Sewing Machine: https://www.youtube.com/watch?v=tM3wBm33tzQ

How to wind a bobbin video: https://www.youtube.com/watch?v=XMPx9aF5eg4

Drawstring Bag Rubric: https://docs.google.com/document/d/1h3uq8iHiRRJjpXjo5aGba6ndbpe5gTn20ZreUEzdWGI/

How to make a Drawstring Bag Slides: https://docs.google.com/presentation/d/1yS8xLepDODb0HfnhXM1FzCoAiPFP2VC-lCn2w2bGdBM/edit#slide=id.g103d1a273ae_0_143

Interactive Games: Gimkit, Kahoot, Blooket, and Quizlet