8th Grade EXPO
This helps explains the importance in safety and sanitation, working in the kitchen, personal development, career exploration, understanding & caring for children, being a wise consumer, sewing skills.
Standards
FPS1: Students will integrate knowledge, skills and practices required for careers in food production and services.
EC1: Students will integrate knowledge, skills and practices required for careers in early childhood, education and services.
FSDN1.b.14.m: Students will learn to practice proper storage of food.
FSDN1.b.17.m: Students will be able to demonstrate waste disposal and recycling methods.
P1: Students will evaluate the effects of parenting roles and responsibilities on strengthening the well-being of individuals and families.
Student Learning Objectives
By the end of this course, I would like the students to be able to:
Recognize the role of Family and Consumer Sciences and define “FCS,” and describe the components of Family and consumer sciences or FCS that it is the comprehensive body of skills, research, and knowledge that helps people make informed decisions about their well being, relationships, and resources to achieve optimal quality of life.
Describe and understand Safety and Sanitation pertaining to:
Foods lab
School lunch program
Preservation
Understand and be able to explain what are SMART goals
Describe the different methods of food preservation
Define child development
Determine what characteristics make a good caregiver
Identify FCCLA and leadership opportunities in the FCCLA
Unit 1 FCS (1 day), General Safety and Sanitation Rules-3 days
Group A (Week 1 Sept 3-6) Group B (Week 2 Sept 9-13)
Lesson–1 What is FCS? FCCLA?
Lesson-2 Defining Safety and Sanitation
Lesson 3-Kitchen Lab Procedures
Lesson 4-CSI: Food Felons
Unit 2 School Garden Produce (3 days), continuation of Safety and Sanitation-(2 days)
Group A-(Week 3 Sept. 16-20) Group B (Week 4 Sept. 23-27)
Lesson 1: Safety and Sanitation Review & Quiz
Lesson 2: Food preparation & compost
Lesson 3: Utilizing school garden produce: LAB
Lesson 3: Sanitation (Bread Mold) experiment
Lesson 4: Utilizing school garden produce: LAB
Lesson 5: Food Lab Skills TBD
Unit 3 SMART Goals-(2 Days), School Garden Produce (3 days)
Group A-(Week 5 Sept. 30-Oct. 4) Group B (Week 6 Oct. 7-11
Lesson 1: SMART Goals
Lesson 2: Time Capsule
Lesson 2: Utilizing school garden produce: LAB
Lesson 3: Food Lab Skills TBD
Lesson 4: Utilizing school garden produce: LAB
Lesson 5: Food Lab Skills
Unit 4 Food Preparation- 2 days, School Garden Produce (3 days)
Group A-(Week 7 Oct.14-18) Group B (Week 8 Oct. 21-25
Lesson 1: Sanitation, Spoilage, and Storage
Lesson 2: Utilizing school garden produce: LAB
Lesson 3: Water Bath Canning
Lesson 4: Utilizing school garden produce: LAB
Lesson 5: Food Lab Skills
Group B:
Lesson 3:RealCare Baby Simulation
Lesson 4: Child Development/Babysitting
Lesson 5: Egg Baby
Unit 5 Child Development-4 Days Group A-(Week 9 Oct. 28-31)
Lesson 1: Child Development
Lesson 2: RealCare Baby Simulation
Lesson 3: Egg Baby
Lesson 4: Babysitting