Comprehensive FCS Syllabus
TEACHER INFORMATION
Students and parents are welcome to contact me by email: [email protected] , or by calling the high school: (712)655-3781, at any time. Some information needed can be located on my website: http://jennierb.weebly.com/ or on our Foods II Google Classroom site, we will also be using Google Classroom for much of our work.
INTRODUCTION
Welcome to Comp FCS! This is a 1 semester course designed to introduce students to and explore the areas of Family and Consumer Sciences, giving students a peek at the curriculum covered in the other FCS classes offered throughout high school. We cover child development, food and nutrition, home management and textile design (sewing basics).
CLASS ASSIGNMENTS
Students will be completing many group activities, as well as cooking labs and sewing projects. A variety of worksheets, quizzes, videos, and other projects will be used throughout the semester. We will be using Google Classroom as the basis for much of our class work. We will also get a chance to meet the Real Care Baby in class. Keep in mind that if a students would like ingredients for a food lab beyond the basics, they may need to provide them. Along the same lines, if a student would like to keep his/her final sewing project s/he will need to provide the material and matching thread (appx. 1 yard of fabric, or ¾ yd. or one print and ¼ yd. of a contrasting print).
ACADEMIC MISCONDUCT
PLEASE be aware of the policy in your student handbook.
-If a student is dishonest in completing assignments, homework, projects, labs, quizzes, tests or any other work asked of students by the teacher, the student will receive 0 (zero) points for the task, in
addition to the consequences of the IKM-Manning School District policy.
-Being dishonest means looking at others work, copying word-for-word, plagiarism, providing answers to another student, blurting out answers, looking at information to assist in recall (for example: cheat sheets, cell phones, notes written on hands, etc.), or any other activity deemed as dishonest by the teacher.
LATE POLICY
-Any assignment not finished and with the student at the beginning of class on the due date will be considered late.
-If the assignment is turned in by the end of the day it is due, the student will lose 10% of the total points for the assignment.
-Students will receive 50% of total points for assignments turned in after the due date and before the end of the quarter in which the assignment was assigned.
-ALL assignments MUST be turned in by the end of the quarter in which they are assigned or the student will receive a 50% F for the quarter, per IKM-Manning School District policy.
MATERIALS
-Come prepared! Every class period you will need your planner, a writing utensil, assignments, paper and a folder to compile your papers. If you don’t have it your materials, you will have to do without it for that class period and may receive a late for the day’s assignment(s).
-You are responsible for checking the While You Were Gone box if you have been gone.
-Appx. 1 yard of fabric with matching thread.
GRADING SCALE (standard school-wide grading scale)
A 100-94%
A- 93-92
B+ 91-90
B 89-84
B- 83-82
C+ 81-80
C 79-74
C- 73-72
D+ 71-70
D 69-64
D- 63-62
less than 62%= F
-Students failing or near failing will be put on the Down List for that week and any consecutive weeks until the grade improves. This may result in ineligibility for extracurricular activities for the week and any consecutive weeks until the grade improves.
EXPECTATIONS
*RESPECT! A positive learning environment relies on RESPECT. Respect yourself, respect your
classmates, respect your teachers, and respect property that doesn’t belong to you. We are ALL responsible for our own behavior and need to conduct ourselves accordingly, as young adults.
*ALL policies in the Student Handbook apply, be aware of them! Not reading them does not mean you
do not need to follow them. Be aware of all policies in the handbook!
*Come to class prepared with the materials needed for each day.
*Be seated by the time the bell rings, or you may counted tardy. Be aware of the school tardy policy and the importance of being to class on time.
*NO ONE in the kitchen unless instructed otherwise.
* It is YOUR RESPONSIBILITY to make up missed work. If you are gone, SEE ME.
*DO NOT expect to go to your locker, the restroom, the office, etc. during class. Bring what you need with you to class and take care of other business on your time.
*No food or drink, with the exception of clear water in clear containers.
*No backpacks, bags, purses, or coats permitted in the classroom.
*You need to put your garbage in the waste paper basket.
*Absolutely NO cell phones, they will be taken and given to Mr. Wall. Be aware of the policy.
*Treat others how you would like to be treated. Behavior that interrupts another student’s learning is not acceptable. Again, we are each responsible for our own
behavior.
*I expect this classroom to be a safe, fun, and welcoming environment in which everyone that enters feels comfortable, safe, and ready to learn!
COMPREHENSIVE FCS (Based off National FCS Standards)
CONSUMER AND FAMILY RESOURCES Comprehensive
STANDARD 2: Evaluate management practices related to the human, economic, and environmental resources.
BENCHMARKS:
2.1 Demonstrate management of individual and family resources, such as food, clothing, shelter, health care, recreation, transportation, time and human capital.
INDICATORS:
2.1.1 Apply management and planning skills and processes to organize tasks and responsibilities.
2.1.2 Analyze how individuals and families make choices to satisfy needs and wants.
2.1.3 Analyze decisions about providing safe and nutritious food for individuals and families.
2.1.4 Apply consumer skills to providing and maintaining clothing.
2.1.5 Apply consumer skills to decisions about housing, utilities, and furnishings.
2.1.6 Summarize information about procuring and maintaining health care to meet the needs of individuals and family members.
2.1.7 Apply consumer skills to decisions about recreation.
2.1.8 Apply consumer skills to acquire and maintain transportation that meets the needs of individuals and family members.
2.2 Demonstrate management of financial resources to meet the goals of individuals and families across the life span.
2.2.1 Identify resources and procedures for planning expenses, saving and managing finances.
2.2.3 Use the decision-making planning process to calculate expenses, savings and to manage finances.
2.2.5 Analyze efficient economic use of individual, family, and community resources.
FAMILY Comprehensive
Standard 6: Evaluate the significance of family and its effects on the well being of individuals and society.
BENCMARKS:
6.1 Analyze the effects of family as a system on individuals and society.
INDICATORS:
6.1.2 Analyze the evolving roles of families across the life span.
STANDARD 8: Integrate knowledge, skills, and practices required for careers in food production and services.
BENCHMARKS:
8.1 Demonstrate food safety and sanitation procedures
INDICATORS:
8.1.1 Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.
8.1.3 Practice good personal hygiene/health procedures, including and report symptoms of illness
8.1.5 Demonstrate safe food handling and preparation techniques including awareness of allergens and chemical safety, and cross contamination between raw and ready-to-eat foods
HOUSING, INTERIORS, AND FURNISHINGS Comprehensive
STANDARD 11: Integrate knowledge, skills, and practices required for careers in housing, interiors, and furnishings.
BENCHMARKS:
11.1 Evaluate housing design concepts in relation to available resources and options.
INDICATORS:
11.1.1 Apply the principles and elements of design.
11.4 Evaluate client’s needs, goals, and resources in creating design plans for housing, interiors, and furnishings.
11.4.1 Assess human needs, safety, space, and technology as they relate to housing and interior design goals.
HUMAN DEVELOPMENT Comprehensive
STANDARD 12: Analyze factors that influence human growth and development.
BENCHMARKS:
12.1 Analyze principles of human growth and development across the life span.
INDICATORS:
12.1.1 Analyze physical, emotional, social, spiritual, and intellectual development.
TEXTILES AND APPAREL Comprehensive
STANDARD 16: Integrate knowledge, skills, and practices required for careers in textiles and apparel.
BENCHMARKS:
16.1 Evaluate fiber and textile products and materials.
INDICATORS:
16.1.1 Plan and evaluate clothing and accessory purchases to meet clothing needs on a budget.
16.1.2 Identify fabrics, fabric construction, finishes and fabric care.
CAREERS/EMPLOYABILITY SKILLS Comprehensive and Occupational
STANDARD 17: Demonstrate an understanding of careers and employability within each Family and Consumer Science field
BENCHMARKS:
17.1 Analyze career paths
INDICATORS:
17.1.1 Explain roles and functions of individuals
17.1.2 Analyze opportunities for employment and entrepreneurial endeavors.
17.1.3 Summarize education and training requirements and opportunities
17.1.6 Analyze the role of professional organizations
17.1.7 Analyze the role of professional networking
Students and parents are welcome to contact me by email: [email protected] , or by calling the high school: (712)655-3781, at any time. Some information needed can be located on my website: http://jennierb.weebly.com/ or on our Foods II Google Classroom site, we will also be using Google Classroom for much of our work.
INTRODUCTION
Welcome to Comp FCS! This is a 1 semester course designed to introduce students to and explore the areas of Family and Consumer Sciences, giving students a peek at the curriculum covered in the other FCS classes offered throughout high school. We cover child development, food and nutrition, home management and textile design (sewing basics).
CLASS ASSIGNMENTS
Students will be completing many group activities, as well as cooking labs and sewing projects. A variety of worksheets, quizzes, videos, and other projects will be used throughout the semester. We will be using Google Classroom as the basis for much of our class work. We will also get a chance to meet the Real Care Baby in class. Keep in mind that if a students would like ingredients for a food lab beyond the basics, they may need to provide them. Along the same lines, if a student would like to keep his/her final sewing project s/he will need to provide the material and matching thread (appx. 1 yard of fabric, or ¾ yd. or one print and ¼ yd. of a contrasting print).
ACADEMIC MISCONDUCT
PLEASE be aware of the policy in your student handbook.
-If a student is dishonest in completing assignments, homework, projects, labs, quizzes, tests or any other work asked of students by the teacher, the student will receive 0 (zero) points for the task, in
addition to the consequences of the IKM-Manning School District policy.
-Being dishonest means looking at others work, copying word-for-word, plagiarism, providing answers to another student, blurting out answers, looking at information to assist in recall (for example: cheat sheets, cell phones, notes written on hands, etc.), or any other activity deemed as dishonest by the teacher.
LATE POLICY
-Any assignment not finished and with the student at the beginning of class on the due date will be considered late.
-If the assignment is turned in by the end of the day it is due, the student will lose 10% of the total points for the assignment.
-Students will receive 50% of total points for assignments turned in after the due date and before the end of the quarter in which the assignment was assigned.
-ALL assignments MUST be turned in by the end of the quarter in which they are assigned or the student will receive a 50% F for the quarter, per IKM-Manning School District policy.
MATERIALS
-Come prepared! Every class period you will need your planner, a writing utensil, assignments, paper and a folder to compile your papers. If you don’t have it your materials, you will have to do without it for that class period and may receive a late for the day’s assignment(s).
-You are responsible for checking the While You Were Gone box if you have been gone.
-Appx. 1 yard of fabric with matching thread.
GRADING SCALE (standard school-wide grading scale)
A 100-94%
A- 93-92
B+ 91-90
B 89-84
B- 83-82
C+ 81-80
C 79-74
C- 73-72
D+ 71-70
D 69-64
D- 63-62
less than 62%= F
-Students failing or near failing will be put on the Down List for that week and any consecutive weeks until the grade improves. This may result in ineligibility for extracurricular activities for the week and any consecutive weeks until the grade improves.
EXPECTATIONS
*RESPECT! A positive learning environment relies on RESPECT. Respect yourself, respect your
classmates, respect your teachers, and respect property that doesn’t belong to you. We are ALL responsible for our own behavior and need to conduct ourselves accordingly, as young adults.
*ALL policies in the Student Handbook apply, be aware of them! Not reading them does not mean you
do not need to follow them. Be aware of all policies in the handbook!
*Come to class prepared with the materials needed for each day.
*Be seated by the time the bell rings, or you may counted tardy. Be aware of the school tardy policy and the importance of being to class on time.
*NO ONE in the kitchen unless instructed otherwise.
* It is YOUR RESPONSIBILITY to make up missed work. If you are gone, SEE ME.
*DO NOT expect to go to your locker, the restroom, the office, etc. during class. Bring what you need with you to class and take care of other business on your time.
*No food or drink, with the exception of clear water in clear containers.
*No backpacks, bags, purses, or coats permitted in the classroom.
*You need to put your garbage in the waste paper basket.
*Absolutely NO cell phones, they will be taken and given to Mr. Wall. Be aware of the policy.
*Treat others how you would like to be treated. Behavior that interrupts another student’s learning is not acceptable. Again, we are each responsible for our own
behavior.
*I expect this classroom to be a safe, fun, and welcoming environment in which everyone that enters feels comfortable, safe, and ready to learn!
COMPREHENSIVE FCS (Based off National FCS Standards)
CONSUMER AND FAMILY RESOURCES Comprehensive
STANDARD 2: Evaluate management practices related to the human, economic, and environmental resources.
BENCHMARKS:
2.1 Demonstrate management of individual and family resources, such as food, clothing, shelter, health care, recreation, transportation, time and human capital.
INDICATORS:
2.1.1 Apply management and planning skills and processes to organize tasks and responsibilities.
2.1.2 Analyze how individuals and families make choices to satisfy needs and wants.
2.1.3 Analyze decisions about providing safe and nutritious food for individuals and families.
2.1.4 Apply consumer skills to providing and maintaining clothing.
2.1.5 Apply consumer skills to decisions about housing, utilities, and furnishings.
2.1.6 Summarize information about procuring and maintaining health care to meet the needs of individuals and family members.
2.1.7 Apply consumer skills to decisions about recreation.
2.1.8 Apply consumer skills to acquire and maintain transportation that meets the needs of individuals and family members.
2.2 Demonstrate management of financial resources to meet the goals of individuals and families across the life span.
2.2.1 Identify resources and procedures for planning expenses, saving and managing finances.
2.2.3 Use the decision-making planning process to calculate expenses, savings and to manage finances.
2.2.5 Analyze efficient economic use of individual, family, and community resources.
FAMILY Comprehensive
Standard 6: Evaluate the significance of family and its effects on the well being of individuals and society.
BENCMARKS:
6.1 Analyze the effects of family as a system on individuals and society.
INDICATORS:
6.1.2 Analyze the evolving roles of families across the life span.
STANDARD 8: Integrate knowledge, skills, and practices required for careers in food production and services.
BENCHMARKS:
8.1 Demonstrate food safety and sanitation procedures
INDICATORS:
8.1.1 Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.
8.1.3 Practice good personal hygiene/health procedures, including and report symptoms of illness
8.1.5 Demonstrate safe food handling and preparation techniques including awareness of allergens and chemical safety, and cross contamination between raw and ready-to-eat foods
HOUSING, INTERIORS, AND FURNISHINGS Comprehensive
STANDARD 11: Integrate knowledge, skills, and practices required for careers in housing, interiors, and furnishings.
BENCHMARKS:
11.1 Evaluate housing design concepts in relation to available resources and options.
INDICATORS:
11.1.1 Apply the principles and elements of design.
11.4 Evaluate client’s needs, goals, and resources in creating design plans for housing, interiors, and furnishings.
11.4.1 Assess human needs, safety, space, and technology as they relate to housing and interior design goals.
HUMAN DEVELOPMENT Comprehensive
STANDARD 12: Analyze factors that influence human growth and development.
BENCHMARKS:
12.1 Analyze principles of human growth and development across the life span.
INDICATORS:
12.1.1 Analyze physical, emotional, social, spiritual, and intellectual development.
TEXTILES AND APPAREL Comprehensive
STANDARD 16: Integrate knowledge, skills, and practices required for careers in textiles and apparel.
BENCHMARKS:
16.1 Evaluate fiber and textile products and materials.
INDICATORS:
16.1.1 Plan and evaluate clothing and accessory purchases to meet clothing needs on a budget.
16.1.2 Identify fabrics, fabric construction, finishes and fabric care.
CAREERS/EMPLOYABILITY SKILLS Comprehensive and Occupational
STANDARD 17: Demonstrate an understanding of careers and employability within each Family and Consumer Science field
BENCHMARKS:
17.1 Analyze career paths
INDICATORS:
17.1.1 Explain roles and functions of individuals
17.1.2 Analyze opportunities for employment and entrepreneurial endeavors.
17.1.3 Summarize education and training requirements and opportunities
17.1.6 Analyze the role of professional organizations
17.1.7 Analyze the role of professional networking