CharihoRegionalSchool District

Family and Consumer Sciences Curriculum

Grades 7-12

November 18, 2003

CharihoRegionalSchool District

Family and Consumer Sciences Curriculum

Grades 7-12

Table of Contents
Section One
  • Task Force Membership
  • Epistemological Foundations
  • Introduction
  • District Mission, Vision, and Beliefs
Section Two
  • Report on Knowledge Base for Family and Consumer Sciences
  • Hallmarks of Excellence for Family and Consumer Sciences
  • Statement of Educational Goals for Family and Consumer Sciences
  • Content/Process Standards for Family and Consumer Sciences
Section Three
  • Family and Consumer Sciences Content Standards by Grade and Course
Section Four
  • Student Work Samples
  • References

Family and Consumer Sciences Task Force

Membership

Sandi Fisher

Diane Kissinger

1

Epistemological Foundations

The CharihoRegionalSchool District believes that students learn best when they are actively engaged in and personally responsible for the learning process. Students need a safe and positive environment in which to talk purposefully about learning, to experience learning, and to observe learning. Learning is enhanced when students have an interest in and choice about what they learn. Students should be engaged in meaningful learning experiences that match their developmental status.

New learning builds on previous knowledge through a process that is challenging and rigorous. That process must encourage students to problem-solve and to think originally, critically, and creatively. Thinking and problem-solving are closely linked to a demanding core of content knowledge. Learning is most quickly assimilated when connected to student goals, when students evaluate their own work and learning habits, and when instruction appeals to a variety of learning modalities and talents.

In an environment of high expectations, sustained and directed student effort and expert teaching practices determine the extent of learning. Our schools and district will organize to encourage and support both.

Introduction

The Chariho Regional School District Family and Consumer Sciences Curriculum is being revised to reflect the national standards developed by the National Association of State Administrators for Family and Consumer Science. It is important that this curriculum be current, relevant, and dynamic.

District Mission

The CharihoRegionalSchool District is a community of learners whose mission is to ensure that all students receive an outstanding education with an emphasis on rigorous academic standards and the skills needed to inspire lifelong learning and productive citizenship.

District Vision

The District’s state-of-the-art facilities and highly qualified staff support the attainment of high standards of performance, the development of inspired leaders, and the encouragement of innovative thinking. Committed to continuous improvement, research-based exemplary practice, and data-informed decision-making, we nurture, challenge, and guide our community of learners to thrive and excel.

District Beliefs

We believe that:

  • rigorous academic standards are the foundation of this school district;
  • all students can learn;
  • education is a shared responsibility of students, parents, staff, and the community;
  • learning is a continuous, lifelong process;
  • all students, parents, staff, and community members have unique talents and abilities that are to be encouraged, developed, and celebrated;
  • appropriate resources and supports are necessary for a successful learning community;
  • the “whole child” must be educated in a safe, secure, and nurturing environment;
  • everyone must be treated with kindness, dignity, and respect;
  • schools must prepare students to be creative and critical thinkers, problem solvers, and effective communicators;
  • schools must prepare students to be team members, community contributors, and productive citizens in a global society;
  • with vision, courage, and hard work, all things are possible;
  • instructional and program decisions must be data-informed and research-based;
  • all students can meet or exceed rigorous academic standards.

Report on Knowledge Base

for

Family and Consumer Sciences Education

The Family and Consumer Sciences Curriculum empowers students to manage the challenges of living and working in a global society. The focus of the curriculum is on families, work, and their interrelationships. Problem-based learning is fundamental to this curriculum. Problems engage students in thinking about practical issues that they face now and may face in the future. A critical scientific approach helps students to learn to think, reflect, and take action through the study of issues, decisions, and problems. In the end, students should be able to make informed decisions using community resources and current technology.

Hallmarks of Excellence

for

Family and Consumer Sciences

Desirable Features of the Instruction
MORE /
LESS
  • Hands-on learning experiences
  • Use of technology
  • Decision-making and decision analysis
  • Problem-solving
  • Learning centers
  • Creating and design
  • Service learning
  • Consistent contact time at the Middle School
  • More focus on current issues
  • Use of portfolios
/
  • Paper and pencil tasks
  • Following the patterns of others
  • Reliance on textbooks

Statement of Educational Goals

for

Family and Consumer Sciences

Students who avail themselves of our Family and Consumer Science offerings will leave CharihoHigh School with the skills, attitudes, and behaviors needed for:

  • Strengthening the well-being of individuals and families across the span of life,
  • Becoming responsible citizens and leaders in family, community, and work settings,
  • Promoting optimal nutrition and wellness across the span of life,
  • Managing resources to meet the material needs of individuals and families,
  • Balancing personal, home, family, and work lives,
  • Using critical and creative thinking skills to address problems in diverse family, community, and work environments,
  • Successful life management, employment, and career development,
  • Functioning effectively as providers and consumers of goods and services,
  • Appreciating human worth and accepting responsibility for one’s actions and success in family and work life.

Family and Consumer Sciences Education National Standards

Content Standards

for

Family and Consumer Sciences

The Chariho Regional School District Family and Consumer Sciences Content Standards for grades 7-12 are:

Standard FACS/1.0: Integrate multiple life roles and responsibilities in family, career, and community roles and responsibilities.

Standard FACS/2.0: Evaluate management practices related to the human, economic, and environment resources.

Standard FACS/3.0: Integrate knowledge, skills, and practices required for careers in consumer services.

Standard FACS/4.0: Integrate knowledge, skills, and practices required for careers in early childhood, education, and services.

Standard FACS/5.0: Integrate knowledge, skills, and practices required for careers in facilities management and maintenance.

Standard FACS/6.0: Evaluate the significance of family and its impact on the well-being of individuals and society.

Standard FACS/7.0: Integrate knowledge, skills, and practices required for careers in family and community services.

Standard FACS/8.0: Integrate knowledge, skills, and practices required for careers in food preparation and services.

Standard FACS/9.0: Integrate knowledge, skills, and practices required for careers in food service, dietetics, and nutrition.

Standard FACS/10.0: Integrate knowledge, skills, and practices required for careers in hospitality, tourism, and recreation.

Standard FACS/11.0: Integrate knowledge, skills, and practices required for careers in housing, interiors, and furnishings.

Standard FACS/12.0: Analyze factors that impact human growth and development.

Standard FACS/13.0: Demonstrate respectful and caring relationships in the family, workplace, and community.

Standard FACS/14.0: Demonstrate nutrition and wellness practices that enhance individual and family well-being.

Standard FACS/15.0: Evaluate the impact of parenting roles and responsibilities on strengthening the well-being of individuals and families.

Standard FACS/16.0: Integrate knowledge, skills, and practices required for careers in textiles and apparel.

Family and Consumer SciencesContent Standards by Grade and Course

Grade Seven

Standard FACS/1.0: Integrate multiple life roles and responsibilities in family, career, and community roles and responsibilities.

Students will demonstrate transferable and employability skills in the workplace by:

  • Preparing food for consumption
  • Applyingrisk-management procedures to food safety and sanitation as required by state and federal agencies
  • Maintaining a journal for cooking

Standard FACS/2.0: Evaluate management practices related to the human, economic, and environmental resources.

Students will demonstrate the ability to manage resources by:

  • Identifying the varying origins and characteristics of the resources used in class
  • Showing how to reduce food waste
  • Showing how to reduce fabric waste
  • Recycling paper and other products

Standard FACS/4.0: Integrate knowledge, skills, and practices required for careers in early childhood, education, and services.

Students will analyze careers in the child care services by:

  • Identifying responsibilities involved in babysitting
  • Writing a story appropriate for a young child
  • Listing age appropriate activities for children that support human growth and development
  • Evaluating toys for safety
  • Identifying the characteristics of a safe environment for children
  • Demonstrating basic first aid procedures

Standard FACS/5.0: Integrate knowledge, skills, and practices required for careers in facilities management and maintenance.

Students will demonstrate sanitation procedures for a clean and safe environment by:

  • Using proper sanitation procedures in the cooking lab
  • Comparing food-borne illnesses and how they are transmitted
  • Using and maintaining kitchen equipment

Standard FACS/6.0: Evaluate the significance of family and its impact on the well-being of individuals and society.

Students will analyze the impact of family on an individual's character by:

  • Identifying factors that shape a child’s character
  • Determining whether a factor is a good influence or bad

Standard FACS/7.0: Integrate knowledge, skills, and practices required for careers in family and community services.

Students will analyze career paths within the family and community service industry by:

  • Creating a list of jobs in the community service industry
  • Developing a newspaper advertisement, cover letter, and resume for one career of interest

Standard FACS/8.0: Integrate knowledge, skills, and practices required for careers in food preparation and services.

Students will demonstrate proper food preparation techniques by:

  • Reading and preparing a recipe according to directions and procedures
  • Using proper measuring techniques
  • Using a variety of cooking methods using different leavening agents

Standard FACS/12.0: Analyze factors that impact human growth and development.

Students will examine physical, social, emotional, and intellectual growth of children by;

  • Charting the physical, social, emotional, and intellectual growth of children from birth to ten years old

Standard FACS/13.0: Demonstrate respectful and caring relationships in the family, workplace, and community.

Students will demonstrate the ability to appropriately interact with peers and adults by:

  • Using proper communication skills
  • Cooperating with team members
  • Exhibiting leadership qualities

Standard FACS/14.0: Demonstrate nutrition and wellness practices that enhance individual and family well-being.

Students will acquire, handle, and use food to meet nutrition and wellness needs of individuals by:

  • Identifying the role of snacks in a healthy diet
  • Choosing snacks wisely
  • Preparing healthy snacks

Standard FACS/15.0: Evaluate the impact of parenting roles and responsibilities on strengthening the well-being of individuals and families.

Students will demonstrate the ability to care for a child by:

  • Identifying responsibilities involved in babysitting
  • Maintaining a journal for babysitting

Standard FACS/16.0: Integrate knowledge, skills, and practices required for careers in textiles and apparel.

Students will demonstrate skills needed to produce or repair textile products by:

  • Using basic stitches such as back stitch, basting stitch, running stitch, or the whip/overcast stitch
  • Reading and accurately following pattern directions
  • Constructing hand sewn projects

Grade Eight

Standard FACS/1.0: Integrate multiple life roles and responsibilities in family, career, and community roles and responsibilities.

Students will demonstrate transferable and employability skills in the work place by:

  • Preparing food for consumption
  • Applying risk-management procedures to food safety and sanitation as required by state and federal agencies
  • Maintaining a journal for cooking
(Repeated if students are new to Family and Consumer Science. Students will be assessed upon entry.)

Standard FACS/2.0: Evaluate management practices related to human, economic, and environment resources.

Students will demonstrate the ability to manage limited resources in the cooking and sewing lab by:

  • Identifying the varying origins and characteristics of the resources used in class
  • Showing how to reduce food waste
  • Showing how to reduce fabric waste
  • Recycling paper and other products
(Repeated if students are new to Family and Consumer Science. Students will be assessed upon entry.)

Standard FACS/3.0: Integrate knowledge, skills, and practices required for careers in consumer services.

Students will demonstrate skills needed for product development and presentation by:

  • Creating an advertisement for a new food item
  • Creating a new package design for a new food item

Standard FACS/5.0: Integrate knowledge, skills, and practices required for careers in facilities management and maintenance.

Students will demonstrate sanitation procedures for a clean and safe environment by:

  • Using proper sanitation procedures in the cooking lab
  • Comparing food borne illnesses and their transmision
  • Using and maintaining kitchen equipment
(Repeated if students are new to Family and Consumer Science. Students will be assessed upon entry.)

Standard FACS/8.0: Integrate knowledge, skills, and practices required for careers in food preparation and services.

Students will demonstrate food preparation techniques by:

  • Reading and preparing a recipe according to directions and procedures
  • Using proper measuring techniques
  • Using a variety of cooking methods,such asbaking and frying
  • Adjusting standard recipes by applying correct computation skills to increase or reduce the number of servings

Standard FACS/9.0: Integrate knowledge, skills, and practices required for careers in food service, dietetics, and nutrition.

Students will analyze career paths in the food industry by:

  • Creating a list of jobs in the food industry
  • Developing a chart that compares (salary, education, opportunities…) various jobs in the food industry

Standard FACS/11.0: Integrate knowledge, skills, and practices required for careers in housing, interiors, and furnishings.

Students will create design plans for housing and interiors by:

  • Evaluating a client’s needs and wants for housing
  • Creating a visual presentation for a client’s house and interiors, including floor plans and outside views

Standard FACS/13.0: Demonstrate respectful and caring relationships in the family, workplace, and community.

Students will demonstrate the ability to interact appropriately with peers and adults by:

  • Using proper communication skills
  • Cooperating with team members
  • Exhibiting leadership qualities
  • Writing a letter to seventh grade students explaining the importance

Standard FACS/14.0: Demonstrate nutrition and wellness practices that enhance individual and family well-being.

Students will acquire, handle, and use food to meet nutrition and wellness needs of an individual by:

  • Listing the functions of key nutrients and identifying food sources for the nutrients
  • Determining if a food is healthy by using the Food Guide Pyramid
  • Choosing and preparing healthy foods

Standard FACS/16.0: Integrate knowledge, skills, and practices required for careers in textiles and apparel.

Students will demonstrate skills needed to produce or repair textile products by:

  • Using the sewing machine
  • Identifying a variety of common sewing notions and tools
  • Reading and accurately following pattern directions
  • Constructing machine sewn projects

HIGH SCHOOL COURSES

Focus on Foods
Standard FACS/8.0: Integrate knowledge, skills, and practices required for careers in food preparation and services.
Students will demonstrate the ability to:
  • Analyze career paths within the food production industries
  • Practice food safety and sanitation procedures
  • Select and maintain food production equipment
Standard FACS/9.0: Integrate knowledge, skills, and practices required for careers in food service, dietetics, and nutrition.
Students will demonstrate the ability to:
  • Analyze career paths in the nutrition industries
  • Apply risk management procedures to food safety, food testing, and sanitation
  • Evaluate nutrition principles and preparation techniques
  • Follow nutrition principles and practices
Standard FACS/14.0: Demonstrate nutrition and wellness practices that enhance individual and family well-being.
Students will demonstrate the ability to:
  • Analyze factors that influence nutrition and wellness practices across the life span
  • Evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span

Adventures in Foods
Standard FACS/8.0: Integrate knowledge, skills, and practices required for careers in food preparation and services.
Students will demonstrate the ability to:
  • Analyze career paths in the food service industries
  • Practice food safety and sanitation procedures
  • Select, use, and maintain food production equipment
  • Prepare a restaurant review
Standard FACS/9.0: Integrate knowledge, skills, and practices required for careers in food service, dietetics, and nutrition.
Students will demonstrate the ability to:
  • Analyze career paths in the food science industry
  • Apply risk management procedures for food safety, food testing, and sanitation
  • Use current technology in food product development
  • Design and evaluate large-scale taste tests
  • Apply scientific principles to food preparation
  • Analyze various foods for nutrient content

Meal Planning
Standard FACS/8.0: Integrate knowledge, skills, and practices required for careers in food preparation and services.