FACS III

Home | Up | Adult and Family Living | Career Orientation | Consumer Education | Early Care II | Early Care I | FACS I | FACS II | FACS III | FACS IV | Food Science and Personal Nutrition | Housing and Home Furnishings | Marriage and Family Life | Middle School FACS | Parenting and Child Development | Personal Clothing Management

Standards and Benchmarks 

Standard 1

Practice positive leadership skills

1.1  Apply FCCLA leadership opportunities.

 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

See other FACS Courses

 Standard 4

Demonstrate knowledge and skills for child care and development

See other FACS Courses

 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

See other FACS Courses

 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.

 

Content Outline 

Unit Title:

Suggested Length:

Careers

5 weeks and ongoing throughout the course

Standard & Benchmarks:

FACS III 2.1, 2.2, 2.3, 2.4, and 2.5

 

Content:

Create/Develop a portfolio

Create/Develop a Plan of Study

Complete interest inventories, career exploration inventories, etc.

Research Career Clusters in depth

Job Shadow 

Suggested Student Performance/Product:

Portfolio, posters, brochures, PowerPoint and oral presentations, reports, letters, and charts

 

Suggested Resources:

FACS I, FACS II and Career Orientation Curriculum (CIMC), Internet Web Sites, community members, videos, textbooks, PowerPoint presentations, and the classroom teacher

 

Pre-AP Extensions:

 

 

Unit Title:

Suggested Length:

Clothing Care and Selection

3-4 weeks

 

Standard & Benchmarks:

FACS III 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

3 weeks

 

Standard & Benchmarks:

FACS III 5.1 and 5.2

 

Content:

Create a color wheel by mixing colors

Design living spaces using color schemes

Demonstrate cleaning schedules and techniques 

Suggested Student Performance/Product:

Posters, brochures, PowerPoint and oral presentations, and flash cards

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

 

Standard & Benchmarks:

FACS III 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 weeks

 

Standard & Benchmarks:

FACS III 8.2 and 8.4

 

Content:

Demonstrate in depth 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

1 week and throughout semester

 

Standard & Benchmarks:

FACS III 8.2, 8.3, and 8.4

 

Content:

Demonstrate understanding cookery terminology and techniques 

Suggested Student Performance/Product:

Brochures, PowerPoint and oral presentations, and cooking project products (Plan, Prepare and Evaluate)

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 III 8.2 and 8.3

 

Content:

Demonstrate the appropriate use of specialized kitchen equipment.

Prepare a food product in the food lab requiring in depth knowledge of recipes.

  

Suggested Student Performance/Product:

Posters, brochures, PowerPoint and oral presentations, skits, and completion of cooking project

 

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

 

Ongoing throughout the course

Standard & Benchmarks:

FACS III 1.1

 

Content:

Participate in FCCLA activities.

Explore the FCCLA organization

 

Suggested Student Performance/Product:

Mind maps, brochures, PowerPoint/oral presentations, portfolio creation, posters, and FCCLA Competitive Events (STAR Events) entry

 

Suggested Resources:

OK CareerTech Curriculum, Internet web sites, videos, PowerPoint presentations, current members, STAR Events Manual, and the classroom teacher

 

Pre-AP Extensions:

 

 

 

Unit Title:

Suggested Length:

Personal Living Space

1-2 weeks

 

Standard & Benchmarks:

FACS III 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

2-3 weeks

 

Standard & Benchmarks:

FACS III 8.1 and 8.4

 

Content:

Describe in depth the role of nutrients, eating plans 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:

Sewing Skills

3-4 weeks

 

Standard & Benchmarks:

FACS III 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:

 

 

Course Syllabus

 Family and Consumer Sciences III (FACS III)                                                                         11-12 Grade

Rationale and Course Description

This course is designed to provide in-depth 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 more thorough and in-depth knowledge and skills in three of the six FACS areas that will be determined by each site (per Oklahoma Department of Family and Consumer Sciences Education). These areas are consumer education, food science and personal nutrition, housing and home furnishing, marriage and family life, parenting and child development, personal clothing management. FACS III will focus on food science and personal nutrition, housing and home furnishing 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 in:              

Leadership Skills (Family, Career and Community Leaders of America (FCCLA)

Career Planning

Kitchen Equipment and Recipes

Etiquette

Food and Kitchen Safety

Personal Nutrition

Food Preparation Skills

Clothing Care and Selection

Color and Design

Personal Living Space

Sewing Skills

 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 will complement project and activity evaluations.

 Major Projects / Products

Students will complete projects in:

Prepare entry for Family, Career and Community Leaders of America (FCCLA) competitive (STAR) events

Develop portfolio and participate in a job shadowing activity

Research Project on Careers

Cooking Project

Table Settings

Oral Presentation

Sewing Project

 

Learning Resources

Books (text and resource), OK CareerTech FACS Curriculum, Internet web sites, magazines, newspaper articles, videos, and the classroom teacher

Grading Policy

Make-Up Work Policy

 Pacing Calendar

 1st Quarter

Standard 1: Practice positive leadership skills

1.1

Apply FCCLA leadership opportunities.

 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.

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.

 2nd Quarter

Standard 6: Demonstrate knowledge and skills relating to clothing care, selection, and construction

6.1

 Demonstrate proper care of clothing.

6.3

 Complete a project using clothing construction guidelines.

Standard 8: Demonstrate knowledge and skills in nutrition, personal wellness, and food preparation

8.5

 Demonstrate traditional table service and proper table etiquette.

 3rd Quarter

 Standard 2: Identify, plan, and prepare for a future career

2.3

   Plan future study and experiences related to career choice

2.4

   Investigate career opportunities based on personal skills, values and interests.

Standard 6: Demonstrate knowledge and skills relating to clothing care, selection, and construction

6.2

 Analyze clothing selection guidelines.

 4th Quarter

 Standard 2: Identify, plan, and prepare for a future career

2.5

Identify elements necessary to secure and retain a job.

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