Standard 1
|
Practice positive leadership skills |
|
|
1.1 |
Learn about FCCLA leadership opportunities. |
|
1.2 |
Demonstrate knowledge of the FCCLA organization. |
|
1.3 |
Describe the guidelines for conducting a successful meeting. |
Standard 2
|
Identify, plan, and prepare for a future career |
|
|
2.1 |
Develop a career portfolio |
|
2.2 |
Discuss and experience the real world workplace. |
|
2.3 |
Plan future study and experiences related to career choice |
|
2.4 |
Investigate career opportunities based on personal skills, values and interests. |
|
2.5 |
Identify elements necessary to secure and retain a job. |
Standard 3
|
Understand personal development and relationships |
|
|
3.1 |
Identify and discuss adolescent needs. |
|
3.2 |
Describe types of abuse and identify positive alternatives. |
Standard 4
|
Demonstrate knowledge and skills for child care and development |
|
|
4.1 |
Identify and describe safe practices for children. |
|
4.2 |
Evaluate appropriate entertainment for children. |
|
4.3 |
Investigate quality child care. |
Standard 5
|
Demonstrate knowledge and skills for selecting and caring for living/work spaces |
|
|
5.1 |
Apply the principles of design. |
|
5.2 |
Define and analyze personal living spaces |
Standard 6
|
Demonstrate knowledge and skills relating to clothing care, selection, and construction |
|
|
6.1 |
Demonstrate proper care of clothing. |
|
6.2 |
Analyze clothing selection guidelines. |
|
6.3 |
Complete a project using clothing construction guidelines. |
Standard 7
|
Make responsible consumer choices |
|
|
7.1 |
Develop knowledge of consumer issues. |
|
7.2 |
Demonstrate ability to manage personal resources. |
Standard 8
|
Demonstrate knowledge and skills in nutrition, personal wellness, and food preparation |
|
|
8.1 |
Demonstrate knowledge of good habits for health. |
|
8.2 |
Show proficiency in using kitchen equipment and recipes. |
|
8.3 |
Explore food cookery techniques. |
|
8.4 |
Complete food preparation projects |
|
8.5 |
Demonstrate traditional table service and proper table etiquette. |
|
Unit Title: |
Suggested Length: |
|
Career Planning |
2-3 weeks and ongoing throughout the course
|
|
Standard & Benchmarks: |
|
|
FACS I 2.1, 2.2, 2.3, 2.4, and 2.5
|
|
|
Content: |
|
|
Create a Portfolio Create a Plan of Study Complete interest inventories, career exploration inventories, etc. Research Career Clusters. Job shadow (optional-virtual or real)
|
|
|
Suggested Student Performance/Product: |
|
|
Portfolio, posters, brochures, PowerPoint and oral presentations, reports, and letters
|
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, PowerPoint presentations, books (text and resource), and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Clothing Care and Selection |
3-4 weeks
|
|
Standard & Benchmarks: |
|
|
FACS I 6.1 and 6.2
|
|
|
Content: |
|
|
Demonstrate appropriate use of laundry products Investigate guidelines for successful shopping
|
|
|
Suggested Student Performance/Product: |
|
|
Posters, brochures, PowerPoint and oral presentations, and job sheets
|
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Color and Design |
1-2 weeks
|
|
Standard & Benchmarks: |
|
|
FACS I 5.1
|
|
|
Content: |
|
|
Create a color wheel by mixing colors
|
|
|
Suggested Student Performance/Product: |
|
|
Posters, brochures, PowerPoint and oral presentations, flash cards, and job sheets |
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Consumer Choices |
1-2 weeks
|
|
Standard & Benchmarks: |
|
|
FACS I 7.1 and 7.2
|
|
|
Content: |
|
|
Survey issues relating to responsible consumerism Skills to manage personal income sources of quality child care
|
|
|
Suggested Student Performance/Product: |
|
|
Posters, brochures, PowerPoint, and oral presentations |
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Etiquette |
2 weeks and ongoing
|
|
Standard & Benchmarks: |
|
|
FACS I 8.5
|
|
|
Content: |
|
|
Demonstrate understanding of good manners. Demonstrate accepted table setting techniques
|
|
|
Suggested Student Performance/Product: |
|
|
Drawings, posters, brochures, PowerPoint and oral presentations, and set table
|
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Food and Kitchen Safety |
2-3 weeks
|
|
Standard & Benchmarks: |
|
|
FACS I 8.2 and 8.4
|
|
|
Content: |
|
|
Demonstrate how to work safely and proficiently in the home kitchen
|
|
|
Suggested Student Performance/Product: |
|
|
Posters, brochures, PowerPoint and oral presentations, cooking project, charts, and skits |
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Food Preparation Skills |
2-3 weeks and throughout semester
|
|
Standard & Benchmarks: |
|
|
FACS I 8.2, 8.3, and 8.4 |
|
|
Content: |
|
|
Demonstrate understanding cookery terminology and techniques
|
|
|
Suggested Student Performance/Product: |
|
|
Brochures, PowerPoint and oral presentations, cooking project products, and job sheets
|
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Kitchen Equipment and Recipes |
2 weeks
|
|
Standard & Benchmarks: |
|
|
FACS I 8.2 and 8.3
|
|
|
Content: |
|
|
Demonstrate the appropriate use of kitchen equipment. Define cookery terms. Demonstrate an understanding of measuring/mixing skills
|
|
|
Suggested Student Performance/Product: |
|
|
Posters, brochures, PowerPoint and oral presentations, skits, and completion of job sheets.
|
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher |
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Leadership
|
1 week and ongoing throughout the course |
|
Standard & Benchmarks: |
|
|
FACS I 1.1, 1.2, and 1.3
|
|
|
Content: |
|
|
Participate in FCCLA activities. Explore the FCCLA organization
|
|
|
Suggested Student Performance/Product: |
|
|
Mind maps, brochures, PowerPoint presentations, and posters |
|
|
Suggested Resources: |
|
|
Oklahoma CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Personal Development |
1-2 weeks
|
|
Standard & Benchmarks: |
|
|
FACS I 3.1
|
|
|
Content: |
|
|
Understand development tasks of adolescents Determine positive behaviors |
|
|
Suggested Student Performance/Product: |
|
|
Posters, brochures, PowerPoint, and oral presentations
|
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Personal Living Space |
1-2 weeks
|
|
Standard & Benchmarks: |
|
|
FACS I 5.1 and 5.2
|
|
|
Content: |
|
|
Design living spaces using color schemes Demonstrate cleaning schedules and techniques
|
|
|
Suggested Student Performance/Product: |
|
|
Posters, brochures, PowerPoint and oral presentations, flash cards, and job sheets
|
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Personal Nutrition |
3-4 weeks
|
|
Standard & Benchmarks: |
|
|
FACS I 8.1 and 8.4
|
|
|
Content: |
|
|
Describe the role of nutrients, eating plans, exercise and their role in healthful living Prepare a simple, nutritious food product in the food lab.
|
|
|
Suggested Student Performance/Product: |
|
|
Mind maps, posters, brochures, PowerPoint and oral presentations, cooking project, charts, and skits
|
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Responsible Child Care |
1-2 weeks
|
|
Standard & Benchmarks: |
|
|
FACS I 4.1, 4.2, and 4.3
|
|
|
Content: |
|
|
Safety issues for child care providers Appropriate types of entertainment for children sources of quality child care |
|
|
Suggested Student Performance/Product: |
|
|
Posters, brochures, PowerPoint, and oral presentations |
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Responsible Relationships |
1-2 weeks
|
|
Standard & Benchmarks: |
|
|
FACS I 3.1 and 3.2
|
|
|
Content: |
|
|
Determine positive relationship traits |
|
|
Suggested Student Performance/Product: |
|
|
Posters, brochures, PowerPoint, and oral presentations
|
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher |
|
|
Pre-AP Extensions: |
|
|
|
|
|
Unit Title: |
Suggested Length: |
|
Sewing Skills |
4-5 weeks
|
|
Standard & Benchmarks: |
|
|
FACS I 6.3
|
|
|
Content: |
|
|
Demonstrate proper use of a sewing machine Prepare a simple sewing project using a sewing machine |
|
|
Suggested Student Performance/Product: |
|
|
Posters, brochures, PowerPoint and oral presentations, job sheets, and sewing project product
|
|
|
Suggested Resources: |
|
|
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
|
|
|
Pre-AP Extensions: |
|
|
|
|
Family and Consumer Sciences I (FACS I) 9-12 Grade
Rationale and Course Description
This course is designed to provide opportunities for students to learn skills to function as individuals and family members throughout their life spans in managing the challenges of living and working in a diverse, global society. The relationship between work and family is a unique focus of Family and Consumer Sciences (FACS) because the home is considered a workplace. It is intended to give basic knowledge and skills in consumer education, food science and personal nutrition, housing and home furnishing, marriage and family life, parenting and child development, and personal clothing management.
How will students learn?
Students will learn through direct instruction, conducting research, class discussions, and hands-on activities (individual and cooperative). Most activities will involve learning about and using technology.
Content Outline
Students will cover units on:
Leadership Skills (Family, Career and Community Leaders of America (FCCLA)
Career Planning
Food and Kitchen Safety
Personal Nutrition
Kitchen Equipment and Recipes
Etiquette
Food Preparation Skills
Personal Living Space
Color and Design
Sewing Skills
Clothing Care and Selection
Responsible Relationships
Personal Development
Responsible Child Care
Consumer Choices
How will the students be assessed?
Students are expected to be present and participate in all activities each day. Students are assessed after completing assignments to the best of their ability. Skills will be assessed through self, peer and teacher evaluations of projects. Unit Tests and Competency Tests by the Oklahoma Department of CareerTech will complement project and activity evaluations.
Major Projects / Products
Students will complete projects in:
Leadership Skills (Family, Career and Community Leaders of America (FCCLA) participation)
Portfolio creation
Demonstration of kitchen food safety
Analysis of personal nutrition/fitness
Demonstration on basic kitchen skills
Presentation on manners and table setting
Cooking projects (3) using food preparation skills (Plan, Prepare and Evaluate)
Research project on careers
Project on basic rules of color and design
Analysis of personal body type/style
Demonstration on clothing care
Demonstration on construction skills
Sewing project (1) using sewing (machine and hand) techniques (Plan, Prepare and Evaluate)
Presentation on responsible relationships
Develop a personal budget
Books (text and resource), Oklahoma CareerTech FACS 1 Curriculum, Internet web sites, magazines, newspaper articles, videos, and the classroom teacher
Grading Policy
Make-Up Work Policy
1st Quarter