Welcome to Family and Consumer Sciences!

7th Grade FACS

Classroom and Course Guidelines

Behavior:

  • Be nice, be careful, clean up after yourself and do your best work.
  • Come prepared for class and be on time.

Assignments and homework

  • Course assignments will be handed out or can be found on the school “R” drive under the “Ries” folder then in the 7th Grade FACS folder 
  • Completed assignments will be turned in on the school “U” drive or emailed unless otherwise noted.
  • Turn in assignments on time, and do your own work to receive full credit.  Any late work will result in being referred to SRB at the end of the day.
  • Late work:
    • Assignment due in class and not turned in: 90% credit
    • Turned in by the end of the day (during/after SRB):  80% credit
    • Turned in by the end of the following school day (not class day):  70% credit
    • Work turned in over 2 days late:  zero
  • Make up time:
    • Students who miss class due to an unexpected absence are expected to come get their homework the following school day (not class day).  Assignments will be due the following class period (next day).
    • Students who miss class due to an unexpected absence will be given one make up day for every school day missed.
    • Students who miss class due to planned absences (sports, school activities, vacations, doctors’ appointments) should get their work before they leave and will not get extended make up time.  Regular class deadlines will apply.
    • Tests will be made up the following class period.  No extended time unless you talk to me first.
  • If you miss class, you can find your make up assignments on the back counter with a melon colored “Make up work for FACS” sheet attached or I will email it to you. 
  • Do your best work the first time around – extra credit is rarely given.
  • Any copying or cheating will result in a zero grade for all students involved.  Unless I tell you that you may work together, I expect you to do your own work.

Classroom Guidelines

  • Keep yourself busy if you get done with your work early. Do not bother other students.
  • Pop, candy or snacks are allowed for special events only.    Foods prepared in cooking lab stay there.
  • I will do everything I can to make sure every individual gets what they need to be successful.  Please contact me if you need help with coursework or concepts.

Contact Information:  Please contact me if you have any questions

Cell Phone: 359-5507                       

Email: suzy.ries@k12.sd.us

Website:  http://sr047.k12.sd.us/

 

 

 


Course Syllabus

 

Instructor: Suzy Ries

Email:  suzy.ries@k12.sd.us

 

Course Description

 

Aim:                            7th grade FACS is a 9 week course designed to introduce students to the career and technical organization FCCLA (Family, Career and Community Leaders of America), develop research preparation and presentation skills, introductory career exploration and introduce students to basic nutrition and food preparation.  Students will complete the FCCLA Step One project and prepare and present a shortened Illustrated Talk Project, complete a career interest survey and culminate with a foods unit focusing on simple nutritious snacks.  FCCLA members may take their Illustrated Talks to the District Level in January.

 

Grade Level               Required in 7th Grade

 

Length                        9 week course   90 minute periods.

 

Prerequisites              None 

 

Text                            None

 

Topics Covered         This project-based course focuses on the following: 

·         Completion of STEP 1 FCCLA Project

·         Creation of an illustrated talk and presentation

·         SD Mylife career interest survey

·         Food preparation and basic kitchen safety

 

Instructional Philosophy and Delivery Plan

 

Expectation:  Students will be expected to meet all course goals by demonstrating their understanding of the basic concepts of each topic area.  In order to pass the course students will need a minimum of 70% proficiency.

 

Delivery Method:  Instruction will consist of individual hands on activities and projects, group work, lecture, discussion, reading, writing and self assessment.  The FCCLA Step One and Illustrated Talk projects will be completed.

 

Community Involvement:  Guest speakers and volunteers will be brought in when available through the course.  Students will also use family and community resources to complete individual and group projects.

 

Assessment:  Students will be graded on the following items:  daily work, presentations, written reports, group work, daily participation points and individual projects.  Grades will not be rounded.

 

 
Course Goals

Technical Standards:

Unit:  Illustrated Talk Research Project

1.2.3        Demonstrate communication skills in classroom and community settings

1.2.4        Demonstrate team skills in classroom and community settings

1.2.5        Demonstrate leadership skills and abilities in classroom and community settings

 

Unit:  Career Exploration:

Indicator #2: Identify career interests and plan for career options

ES 2.1 Analyze personal assessment results to explore career options

ES 2.2 Examine potential career clusters and pathways

 

Unit:  Nutrition and Cooking:

6.2.4        Evaluate sources of food and nutrition information that contributes to wellness

6.3.2        Select, store, prepare and serve nutritious and aesthetically pleasing foods that meet health and wellness needs based on available resources

 

Transferable Work Skills

Foundation Skills

Basic Skills:  Reading, writing, speaking and listening

Higher-Order Thinking Skills:  Thinking creatively, making decisions, solving problems, reasoning

Personal Qualities:  Individual responsibility, self-esteem, social ability, self-management and integrity

Competencies

Resources:  Allocating time, money, materials

Interpersonal Skills:  Working on teams, teaching others, leading, negotiating

Information:  Acquiring and evaluating data, organizing files, interpreting and communicating, using computer

to process information.

Technology:  Selecting equipment and tools, applying technology to specific tasks

 

Major Course Projects

·         FCCLA “Step One” Project

·         FCCLA “Illustrated Talk” Project

·         SD MyLife Matchmaker career interest survey

·         Kitchen lab experience

 

Assessment Plan and Grading Scale

 

Student assessment will be based upon group work and / or individual completion of daily work, projects, presentations, written reports, and demonstrations of important skills. 

 

·         Projects:  Quality of projects, reports, oral and written presentations and lab work.

·         Daily Work:  Daily assignments, journal, and self/group evaluations.

·         Lab: Foods lab demonstrations, safety and procedures

 

 

Grading Scale:

            A         95-100

            A-        93-94

            B+       91-92

            B         88-90

            B-        86-87

            C+       84-85

            C         79-83

            C-        77-78

            D+       75-76

            D         72-74

            D-        70-71

 

Course Outline

 

I.                   Introduction to FCCLA –

A.                FCCLA Step One  Project

B.                 Introduction to FCCLA

C.                 Illustrated Talk Project

1.                  brainstorm and narrow down topics using the planning process

2.                  select a topic related to a family and consumer science concern

3.                  research information using a variety of resources

4.                  apply personal knowledge of subject area

5.                  create an outline using resource information

6.                  complete rough draft writing process of a 4-8 minute presentation

7.                  edit work

8.                  prepare powerpoint to enhance presentation

9.                  oral presentation to class on topic using visual aids

 

II.                Career Exploration

A.     Introduction to careers.  Why now?

B.     What to look for in a career

a.       Job satisfaction

b.      High demand

c.       Living wage

C.     SD Mylife Matchmaker assessment

D.    Introduction to career clusters

E.     Career research and presentation

 

III.             Introduction to Cooking

A.                Identify basic cooking terms and equipment

B.                 Identify and demonstrate kitchen safety techniques

C.                 Plan and prepare snacks in the kitchen lab

 

 

 

 

Updated:  8-15