Family and Consumer Sciences can be identified as “21st Century Skills.” These skills prepare students by providing them the opportunity to learn essential life-long skills to be successful in today’s modern world. The course features a hands-on approach to learning life skills which includes classroom instruction and cooking laboratory experiences.
Students in Grade 7 and 8 take Family and Consumer Science for one quarter (23 days on the A/B schedule).
NATIONAL FAMILY AND CONSUMER SCIENCE STANDARDS
NFCS 1.2 - Demonstrate transferable and employability skills in school, community and workplace setting.
1.2.3 - Apply communication skills in school, community and workplace settings.
1.2.4 - Demonstrate teamwork skills in school, community and workplace settings.
1.2.6 - Demonstrate leadership skills and abilities in school, workplace and community settings.
NFCS 2.1 - Demonstrate management of individual and family resources such as food, clothing, shelter, health care, recreation, transportation, time, and human capital.
2.1.1 - Apply time management, organizational, and process skills to prioritize tasks and achieve goals.
2.1.3 - Analyze decisions about providing safe and nutritious food for individuals and families.
NFCS 2.4 - Evaluate the effects of technology on individual and family resources.
2.4.3 - Assess the use of technology and its effect on quality of life.
NFCS 8.2 - Demonstrate food safety and sanitation procedures.
8.2.7 - Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods and food groups.
NFCS 8.3 - Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
8.3.5 - Demonstrate procedures for safe and secure storage of equipment and tools.
NFCS 8.4 - Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.
8.4.2 - Apply menu-planning principles to develop and modify menus.
8.4.3 - Analyze food, equipment, and supplies needed for menu production.
8.4.7 - Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.
NFCS 8.5 - Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
8.5.3 - Demonstrate knowledge of portion control and proper scaling and measurement techniques
8.5.4 - Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods.
NFCS 9.2 - Apply risk management procedures to food safety, food testing, and sanitation.
9.2.1 - Analyze factors that contribute to food borne illness.
9.2.5 - Demonstrate practices and procedures that assure personal and workplace health and hygiene.
NFCS 9.3 - Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans.
9.3.2 - Analyze nutritional data.
9.3.5 - Demonstrate practices and procedures that assure personal and workplace health and hygiene.
9.3.6 - Analyze recipe/formula proportions and modifications for food production.
9.3.7 - Plan menus, applying the exchange system to meet various nutrient needs.
NFCS 9.5 - Demonstrate use of science and technology advancements in food product development and marketing.
9.5.3 - Prepare food for presentation and assessment.
9.5.4 - Maintain test kitchen/ laboratory and related equipment and supplies.
9.5.5 - Implement procedures that affect quality product performance and sustainability.
NFCS 14.4 - Evaluate factors that affect food safety from production through consumption.
14.4.1 - Analyze conditions and practices that promote safe food handling.
14.4.2 - Analyze safety and sanitation practices.
CONNECTICUT COMMON CORE
SCIENCE AND TECHNOLOGY
RST.6-8.3 - Follow precisely a multistep procedure when carrying out experiments, taking measurements, or performing technical tasks.
RST.6-8.4 - Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 6–8 texts and topics.
RST.6-8.9 - Compare and contrast the information gained from experiments, simulations, video or multimedia sources with that gained from reading a text on the same topic.
SPEECH AND LANGUAGE
SL.6-8.1 - Engage effectively in a range of collaborative discussions (one-on-one, in groups, and teacher-led) with diverse partners on grade 6 topics, texts, and issues, building on others’ ideas and expressing their own clearly.
Students will be able to . . .
Students will be able to . . .
NATIONAL FAMILY AND CONSUMER SCIENCE STANDARDS
NFCS 1.2 - Demonstrate transferable and employability skills in school, community and workplace setting.
1.2.3 - Apply communication skills in school, community and workplace settings.
1.2.4 - Demonstrate teamwork skills in school, community and workplace settings.
1.2.6 - Demonstrate leadership skills and abilities in school, workplace and community settings.
NFCS 2.1 - Demonstrate management of individual and family resources such as food, clothing, shelter, health care, recreation, transportation, time, and human capital.
2.1.1 - Apply time management, organizational, and process skills to prioritize tasks and achieve goals.
2.1.3 - Analyze decisions about providing safe and nutritious food for individuals and families.
NFCS 2.4 - Evaluate the effects of technology on individual and family resources.
2.4.3 - Assess the use of technology and its effect on quality of life.
NFCS 8.2 - Demonstrate food safety and sanitation procedures.
8.2.1 - Identify characteristics of major foodborne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.
8.2.7 - Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods and food groups.
NFCS 8.3 - Demonstrate food safety and sanitation procedures.
8.3.5 - Demonstrate procedures for safe and secure storage of equipment and tools.
NFCS 8.4 - Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.
8.4.2 - Apply menu-planning principles to develop and modify menus.
8.4.3 - Analyze food, equipment, and supplies needed for menu production.
8.4.7 - Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning.
NFCS 8.5 - Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.
8.5.3 - Demonstrate knowledge of portion control and proper scaling and measurement techniques.
8.5.4 - Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods.
NFCS 9.2 - Apply risk management procedures to food safety, food testing, and sanitation.
9.2.1 - Analyze factors that contribute to food borne illness.
9.2.5 - Demonstrate practices and procedures that assure personal and workplace health and hygiene.
NFCS 9.3 - Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans.
9.3.2 - Analyze nutritional data.
9.3.5 - Demonstrate practices and procedures that assure personal and workplace health and hygiene.
9.3.6 - Analyze recipe/formula proportions and modifications for food production.
9.3.7 - Plan menus, applying the exchange system to meet various nutrient needs.
NFCS 9.5 - Demonstrate use of science and technology advancements in food product development and marketing.
9.5.3 - Prepare food for presentation and assessment.
9.5.4 - Maintain test kitchen/ laboratory and related equipment and supplies.
9.5.5 - Implement procedures that affect quality product performance and sustainability.
NFCS 14.3 - Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.
14.3.1 - Apply current dietary guidelines in planning to meet nutrition and wellness needs.
14.3.2 - Design strategies that address the health and nutritional recommendations for individuals and families, including those with special needs.
14.3.3 - Demonstrate ability to select, store, prepare, and serve nutritious, aesthetically pleasing food and food product.
CONNECTICUT COMMON CORE
SCIENCE AND TECHNOLOGY
RST.6-8.3 - Follow precisely a multistep procedure when carrying out experiments, taking measurements, or performing technical tasks.
RST.6-8.4 - Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 6–8 texts and topics.
RST.6-8.9 - Compare and contrast the information gained from experiments, simulations, video or multimedia sources with that gained from reading a text on the same topic.
SPEECH AND LANGUAGE
SL.6-8.1 - Engage effectively in a range of collaborative discussions (one-on-one, in groups, and teacher-led) with diverse partners on grade 6 topics, texts, and issues, building on others’ ideas and expressing their own clearly.
Students will be able to . . .
Students will be able to . . .