Middle School Family and Consumer Science
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- Esmond Griffin
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1 Page 1 of 5 7 th Grade 45 Day Curriculum CONTENT STANDARD 1: Students will integrate knowledge, skills, and practices required for working with textiles. Demonstrate the safe and appropriate use of sewing tools and equipment. Identify appropriate step-by-step instructions to complete a project. Identify appropriate technology to be used in a variety of textile projects. Demonstrate skills needed to produce, alter, or repair textile products and apparel. CONTENT STANDARD 2: Students will develop the knowledge, skills, and practices that strengthen the well-being of individuals and families. Identify issues related to health and wellness that affect personal choices. Know the essential money management skills involved in consumer decisions and personal choices. Identify communication skills that contribute to positive relationships. Analyze principals of human growth and development across the life span.
2 Page 2 of 5 7 th Grade 45 Day Curriculum TEXTILES 26 Days Introduction 1 day (Procedure, classroom management, curriculum overview, grading, pretest) Project 20 days (Sports bag) Related Activities 5 days (cost analysis, mending, laundry, ironing, hemming, hand sewing of buttons) PREP FOR LIFE 19 Days Developmental Characteristics 6 days (Family stages, communication, learning, entertainment, nutrition) Alcohol 6 days (Roles of the alcoholic family, resources, and recovery) Finance 6 days (Savings, banking financial institutions, budgeting, wants/needs, credit cards) Post Test - 1 day
3 Page 3 of 5 8th Grade 45 Day Curriculum CONTENT STANDARD 1: Students will integrate knowledge, skills, and practices required for food production. Demonstrate the safe and appropriate use of kitchen tools and equipment. Know and understand food safety and sanitation procedure. Identify nutrition issues related to health and wellness. Demonstrate time management skills related to food preparation, such as lab organization and project completion. Apply computations related to food, such as receipt math, cost comparisons, and unit pricing. Read, comprehend and execute a variety of recipes. CONTENT STANDARD 2: Students will develop the knowledge, skills, and practices that strengthen the well-being of individuals and families. Identify issues related to health and wellness that affect personal choices. Know the essential money management skills involved in consumer decisions and personal choices. Identify communication skills that contribute to positive relationships. Analyze principals of human growth and development across the life span.
4 Page 4 of 5 8th Grade 45 Day Curriculum FOOD SCIENCE 25 DAYS Introduction 1 day (Procedure, classroom management, curriculum overview, grading, pretest) Equipment, Safety, Sanitation 1 day Measuring 1 day (includes demonstration) Abbreviations, Cooking Math, Terms 1 day Recipe Reading and Lab Planning 1 day Nutrition and Food Pyramid 2 days Label Reading and Cost Analysis 2 days Body Image and Eating Disorders 1 day Breads Unit 2 days (Oatmeal pancakes and eggs) Milk Unit 2 days (Cream of Potato Soup or Pudding) Fruit Unit 2 days (Apple Crisp or Peach Cobbler) Meat and Vegetable Units 4 days (Tacos-tortillas, meat, vegetables) Meal Unit 4 days (Pizza-yeast bread, sauce, cheese, etc.) Test 1 day PREP FOR LIFE 20 DAYS Values/Decision Making 1 day Reproductive System 2 days Life s Greatest Miracle 2 days Contraception 1 day Sexually Transmitted Diseases 1 day HIV/aids 1 day Abusive Relationships and Date Rape 1 day
5 Page 5 of 5 Relationships and Dating 3 days Teen Parenting (Too Soon For Jeff) 1 day Teenage Pregnancy 3 days Finance Purchase Simulation 3 days Post Test 1 day
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