A Correlation of Life Skills for the 21 st Century Building a Foundation for Success 2010 To the Georgia Performance Standards for Family & Consumer Science Grade 6
FORMAT FOR CORRELATION TO THE GEORGIA PERFORMANCE STANDARDS Subject Area: Family & Consumer Sciences State-Funded Course: 20.01100 FACS Family & Consumer Science (Grade 6) Textbook Title: Life Skills for the 21st Century: Building a Foundation for Success 2010 Publisher: Pearson publishing as Prentice Hall The Georgia Performance Standards for Grades 6-12 Career, Technical and Agricultural Education (CTAE) may be accessed on-line at: http://www.georgiastandards.org/. Standard (Cite Number) CAREERS MSFCS6 CD1: Standard (Cite specific standard) Students will integrate knowledge, skills, and practices focused on career pathways: Culinary Arts, Consumer Services, Early Childhood Education, Nutrition and Food Science, Interior and Fashion Design, Teaching as a Profession, and Family, Community, and Global Leadership. Where Taught (If print component, cite page number; if non-print, cite appropriate location.) a) Develop a personal/professional network to assist in career exploration through a variety of experiences. b) Evaluate planning, teamwork, and time management using a rubric. SE: 22, 42, 60, 82, 101, 110, 136, 157, 160, 179, 182, 200, 213, 222, 231, 238, 254, 274, 286, 292, 302-303, 306, 308-311, 328, 344, 358, 376, 393, 398, 407, 414, 421, 430, 439, 450, 464, 468, 476, 484, 487, 498, 501, 509, 512 SE: 70-71, 102-107, 334-337 SE: Student Edition Page 2 of 9
EARLY CHILDHOOD EDUCATION MSFCS6 ECE1: Students will analyze human growth and development and demonstrate the integration of knowledge, skills, and practices of the caregiver-educator roles. a) List roles and responsibilities of parents and caregivers. b) Identify community resources that benefit children. c) List toys, books, games, and software of interest to children. SE: 119, 146-147, 155-156, 162-163, 168-175 SE: 19, 177 SE: 164-165 d) Discuss safety and proper use of toys. SE: 170-171 e) Compare different forms of management used with children in different situations. SE: 166-167 SE: Student Edition Page 3 of 9
FOOD, NUTRITION, AND WELLNESS MSFCS6 FNW1: Students will apply principles of food science, food technology, and nutrition and their relationships to growth, development, health, and wellness to support informed decision-making that promotes good health. a) Investigate the dietary guidelines and www.mypyramid.gov SE: 169, 384-387, 389, 532-538 b) Classify the sources of nutrients. SE: 168, 382-383, 385, 389, 420-423 c) Identify safety and sanitation practices SE: 400-403, 407 d) Identify and demonstrate acceptable behaviors for table service and etiquette. SE: 424-425 CONSUMER AND FINANCE MSFCS6 CF1: Students will identify and discuss social and financial skills needed to develop personal independence and interpersonal relationships. a) Discuss the importance of money and time management. b) Define short term and long term financial goals. SE: 66-71, 205-209, 210-213 SE: 206-209, 230-233 SE: Student Edition Page 4 of 9
c) Research resources available to meet the needs of individuals and families. SE: 18-19, 154-157, 190-193, 196-197, 242-243, 248-251, 262 MSFCS6 CF2: Students will analyze factors (social, psychological, economic, cultural) affecting consumer and management decisions for individuals and families and how those decisions impact society. a) Identify the types of available credit. SE: 218-219, 240-243 b) List sources of credit. SE: 224-225 c) Identify the cost and limitations of credit. SE: 218, 240-241, 244-245 d) Identify consumer rights and responsibilities. SE: 241, 245, 218, 248-249, 266-271 e) Describe how advertising impacts consumer decisions. f) Explain the impact of technology on consumers. SE: 262-263 SE: 226, 229, 248, 251, 259, 363-373 g) Research the effects/cost of bad credit. SE: 240-243 CULINARY ARTS (FOODS) MSFCS6 CA1: Students will demonstrate food preparation and service knowledge and skills. a) Identify basic kitchen equipment and utensils. SE: 418-419, 426-427 b) Identify kitchen safety procedures and sanitation techniques. SE: 400-403 SE: Student Edition Page 5 of 9
c) Demonstrate food preparation using kitchen safety and sanitation techniques. d) Compare the dietary guidelines and www.mypyramid.gov to weekly meal plan. SE: 400-403 SE: 169, 382-387, 389, 404-407, 532-538 INTERIOR DESIGN MSFCS6 ID1: Students will analyze factors (social, psychological, economic, cultural) affecting housing and interior design decisions for individuals and families and how those decisions impact society. a) Identify basic human needs met through housing. b) Identify lifestyle, needs, values, and goals related to housing. SE: 11, 171, 470, 473 SE: 470-473, 486-487, 493-495 c) List safe household practices. SE: 474-477 d) Suggest ways to create a comfortable living space. SE: 470-473, 486-495 SE: Student Edition Page 6 of 9
FASHION DESIGN MSFCS6 FD1: Students will analyze factors (social, psychological, economic, cultural) affecting textile and apparel decisions for individuals and families and how those decisions impact society. a) Determine values/needs/wants related to wardrobe. b) Recognize factors influencing clothing purchases. SE: 432, 434-435 SE: 433-439 c) Determine appropriate clothing care. SE: 442-445 d) Use creative ideas and materials to personalize an individual and/or group project. SE: 452-455 FAMILY, COMMUNITY, AND LEADERSHIP MSFCS6 FCGL1: Students will demonstrate teamwork, leadership skills, and knowledge to become leaders in the family, workplace, and community. a) Identify the elements of an environment that encourages and respects the ideas, perspectives, and contributions of all group members. SE: 52-53, 102-103, 105, 334-335, 338-341, 478-479 SE: Student Edition Page 7 of 9
b) Discuss community and civic responsibilities, volunteerism, volunteer management and recognition, and social services. c) Analyze the characteristics of persons who are valued leaders and citizens in the community. d) Develop a project that demonstrates leadership skills. SE: 157, 186-197, 303 SE: 38-39, 52-53, 103, 335 SE: 182, 200, 222, 238, 254, 274, 292, 306, 328, 344, 358, 376, 398, 414, 430, 450, 468, 484, 498, 512 ENTREPRENEURSHIP: MKT-EN-1: Understands concepts and processes associated with successful entrepreneurial performance. a) Define entrepreneurship. SE: 172, 569 b) Identify and analyze characteristics of a successful entrepreneur. c) Identify the reasons for planning in entrepreneurial businesses. d) Discuss the entrepreneurial discovery processes. SE: 172, 302 SE: 172, 302 SE: 172, 302 e) Assess global trends and opportunities. SE: 288-289, 308-311 f) Determine opportunities for business creation. SE: 173, 257, 265, 302, 333 g) Generate ideas for business. SE: 173, 295, 302, 333 h) Determine feasibility of ideas. SE: 173, 300-302, 333, 354-355 SE: Student Edition Page 8 of 9
i) Determine the major reasons for business failure. SE: 257 MKT-EN-2: Explain the fundamental concepts of business ownership. a) Determine the relationship of competition to our private, free enterprise system. b) Explain the effects of competition on buyers and sellers. c) Identify the common types of business ownership. d) Compare and contrast the advantages and disadvantages of each type of ownership. e) Explain relevant government regulations relating to the operation of a business. f) Discuss the types of risks that businesses encounter. g) Explain how businesses deal with the various types of risks. SE: 173, 257, 265 SE: 269, 371-373 SE: 173, 265 SE: 173, 257, 265, 300-301 SE: 257, 324-325 SE: 257, 266-267, 271, 322-325 SE: 266-267, 270-271, 322-325 h) Identify the market segment for the business. SE: 173, 262 i) Formulate a marketing mix designed to reach a specific market segment. j) Utilize the marketing functions to determine the competitive advantage of the proposed business. SE: 262 SE: 263 SE: Student Edition Page 9 of 9