Hutchinson Public Schools Course Template

Grade/Class: 7th Grade Family and Consumer Science (FACS)

Department:  FACS

Aligned with Minnesota State Standards:

Minnesota Department of Education

MIDDLE SCHOOL FAMILY AND CONSUMER SCIENCES: Academic Standards Course Framework (MMSFACS)

Aligned to National Standards:

National Family and Consumer Science Standards: 3.0

*STANDARDS ARE THE STARTING POINT        *Essential Outcomes typically come from benchmarks

Click here to view our standards-aligned document.

Unit of Instruction and

Duration

Curriculum

Materials

*Essential Outcomes/Learning Goals (Typically are the benchmarks)

What do we want students to know or be able to do?

Content and General Academic Vocabulary

Daily Learning Objectives

Students will…

I can….

Common Formative and Summative Assessments

How do we know students know or can do it?

Technology Alignment

SAMR Model

(Substitution, Augmentation, Modification, Redefinition)

1-2 weeks

MMSFACS1.1, 1.2, 1.3

4.3 & 4.4

Relationships with others  and Communication Skills

NFACSS: Communication skills, positive relationships , workplace skills, values and needs

 13.3.1- 13.5.7

Slideshow Presentations

Internet resources

Supplemental:

Text Book: 1:4 , 1:5, 3.3, 4:1

MMSFACS1.1        Exploring Self, Family, and Community: Analyze factors that impact self-formation, including
•        Standards and ethics
•        Goals, priorities, and values
•        Aptitudes, abilities, interests, motivations
•        Roles, responsibilities, and life event
•        Family, career, community, and global connections
•        Behavior, etiquette, and personal appearance in different situations
MMSFACS1.2        Exploring Work: Explore factors that impact personal image and feelings of personal worth, including  
•        Work and individual identity
•        Work ethics and time management/prioritization

MMSFACS 4.3        Communication: Examine factors that contribute to positive relationships, including:
•        Communication skills and styles
•        Conflict prevention and resolution

NFACSS
13.3.1        Analyze communication styles and their effects on relationships.
13.3.2        Demonstrate verbal and nonverbal behaviors and attitudes that contribute to effective communication.
13.3.3        Demonstrate effective listening and feedback techniques.
13.3.4        Analyze strategies to overcome communication barriers in family, community and work settings.
13.3.5        Apply ethical principles of communication in family, community and work settings.
13.3.6        Analyze the effects of technology on communications in family, work, and community settings.
13.3.7        Analyze the roles and functions of communications in family, work, and community settings.
         
13.4.1        Analyze the origin and development of attitudes and behaviors regarding the conflict.
13.4.2        Explain how similarities and differences among people affect conflict prevention and management.
13.4.3        Apply the roles of decision making and problem-solving in reducing and managing conflict.
13.4.4        Demonstrate nonviolent strategies that address conflict.
13.4.5        Demonstrate effective responses to harassment.
13.4.6        Assess community resources that support conflict prevention and management
         
13.5.1        Create an environment that encourages and respects the ideas, perspectives, and contributions of all group members.
13.5.2        Demonstrate strategies to motivate, encourage, and build trust in group members.
13.5.3        Demonstrate strategies that utilize the strengths and minimize the limitations of team members.
13.5.4        Demonstrate techniques which develop team and community spirit.
13.5.5        Demonstrate ways to organize and delegate responsibilities.
13.5.6        Create strategies to integrate new members into the team.
13.5.7        Demonstrate processes for cooperating, compromising, and collaborating.
         

Personality

Self-concept

Self-esteem

Self-confidence

Character

Responsibility

Respect

Trust

Peer-pressure

Peers

Share

Friends

Verbal Communication

Nonverbal

Body Language

Eye contact

Communication

Active Listening

Feedback

Emotions/Expressions

Bully

Expectations

Resources

SMART Goals

Long-term goals

Short-term goals

Values

Collaboration

Cooperation

  1. Recognize relationships: friends, family, peers teachers, and authority figures
  2. Describe who influences you.
  3. Explain the importance of good communication skills: verbal/ non-verbal communication, active listening, and feedback.
  4. State how you can develop effective communication skills and how it affects your future relationships/careers  
  5. Explore and establish SMART goals, values, and healthy relationships

In class activities demonstrating:

  • Demonstrate Eye contact/”Shoulders in”
  • Use engaging  body language
  • Hand Shake
  • Active listening activity
  • Questioning and feedback activity
  • Develop SMART goal
  • Discuss and share VALUES
  • Discuss and share: Friendships, relationships collaboration, and cooperation

  1. Substitution: Slideshow presentations and illustrations

     Demonstrations- food prep

  1. Redefinitions: Google Classroom: Forms and Assignments, interactive review games-SMARTboard, video demonstrations

  1. Modification: Edpuzzle, Plickers, Padlet, Quizziz, Kahoot, Quizlet-live, Quia Tests and Review activities Hyperdocs, Adobe Spark, FACS-webpage/cookbook with review options

Weeks 3-12

MMSFACS 3.2

MMSFACS 3.3

NFACSS: Food Production and Service 8.2, 8.3, 8.4, 8.5

7-8 Weeks

Slideshow Presentations

Internet resources

Text Book:

9.1,9.2, 9.3, 9.4, 9.5, 9.6 & 9.7

MMSFACS 3.2        Food and Wellness Issues: Examine factors and issues that impact current and future health and wellness, including  
•        Activity and exercise
•        Food safety and foodborne illnesses
•        Wellness issues (for example, calcium/osteoporosis, diabetes, obesity, eating disorders, cardiovascular health)
MMSFACS 3.3        Preparing and Serving Food: Demonstrate skills needed for preparing and serving foods,  including
•        Laboratory/kitchen safety and sanitation practices
•        Cooking terms, equivalents, abbreviations, measurements
•        Reading and using recipes
•        Techniques and equipment for preparing and serving food
•        Teamwork in the laboratory setting and hands-on activities

NFACSS: 

8.2.5        Practice standard personal hygiene and wellness procedures.

8.2.7        Demonstrate safe food handling and preparation techniques that prevent cross-contamination from potentially hazardous foods and food groups.
8.2.8        Analyze current types of cleaning and sanitizing materials for proper use.
8.3        Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.

8.5        Demonstrate food preparation methods and techniques for a variety of food products.
        
        

Kitchen Tools:

Kitchen Terms:

Kitchen Equipment:

Safety:

Sanitation:

Culinary Terms/Methods:

Recipe Terms:

Ingredients

Abbreviations

Measuring Terms/Techniques:

Leavening Agents

Multitasking

Organization

Lab Plan

Team Work

  1. Integrate knowledge, skills, and practice required to safely work in, organized and create healthy foods in the kitchen.
  2. Integrate knowledge, skills, and practices necessary in food science, food technology, dietetics and nutrition.
  3. Synthesize knowledge, skills, and practices required in an individual living environment and careers in hospitality, or food service.
  • Nutrition and food choices
  • Using and applying food choices correctly on the food plate
  • Managing weight
  • Meal planning- shopping, buying, & storing
  • Serving meals and etiquette
  • Demonstrating the proper use of kitchen tools, safety & sanitation
  • Reading a recipe, basic skills, and understanding, adapting and changing recipes quantities
  • Preparing foods
  • Working with others
  • Nutritional choices- vitamins, minerals, carbohydrates, fats, sodium..., balance and awareness
  • Foodservice career applications

  1. Substitution:Slide show presentations and illustrations

     Demonstrations- food prep

  1. Redefinitions: Google Classroom: Forms and Assignments, interactive review games-SMARTboard, video demonstrations

  1. Modification: Edpuzzle, Plickers, Padlet, Quizziz, Kahoot, Quizlet-live, Quia Tests and Review activities Hyperdocs, Adobe Spark, FACS-webpage/cookbook with review options

Weeks 12-16

Topic: Middle School Financial Literacy

Minnesota Frameworks: 2.0 Students will apply management practices to personal, family, and financial resources.
Minnesota
Frameworks/
Standard        Standard/Benchmarks
MMSFACS 2.1        Identifying and Managing Resources: Identify and manage resources to provide for personal and family needs and wants, including:
•Personal and community resources
•Consumer Protection laws and resources; marketing/advertising techniques
•Taxes and income
•Controlling personal information, financial account fraud
•Volunteering/charitable giving
MMSFACS 2.2        Personal and Family Financial Literacy: Demonstrate skills to manage financial resources to meet personal and family goals, including:
•Budgeting/personal finance plan
•Banking and financial institutions, electronic banking
•Managing credit and debt, credit cards vs. debit cards
•Savings/investing and insurance
•Checking accounts, utilizing financial records

Slideshow Presentations

Internet resources: Everfi Financial Literacy program

Supplemental:

Text Book: