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Foundations of FACS
Classroom 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
Foundations of 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.
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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 Foundations of FACS is an introductory course designed to teach students the skills necessary to succeed in individual, family and work life and to introduce students to a variety of areas in the field of Family and Consumer Sciences including careers, leadership, nutrition, wellness and families.
Rationale The key to developing a happy future, whether
it is in the home, workplace or community, depends on ethics, perspective,
character, and group interaction. People need to understand the processes for
creating an environment that values health, wellness, relationships and
results. They need to be able to maintain a healthy lifestyle, lead, accomplish
goals, and effectively work with others.
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Grade Level 9-12 (suggested grade 9)
Length Year long course. 90 minute periods.
Prerequisites None
Text Food for Today, Copyright 2000
The
Real Game Project Curriculum
Families Today
Topics Covered This project-based course focuses on the following topic areas:
- Characteristics, leadership styles and
habits of effective leaders
- Effective management of self, teams,
and organizations
- Importance of communication and social
skills in creating a professional image
- Structure, programs, activities, and
leadership activities of career and technical student organizations
- Ethical behavior in leadership
situations
- Effective work relationships
- Communication strategies for positive
work relationships
- Problem solving
- Relationship of wellness and
productive workers
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 individuals hands on activities and projects, group work, lecture, discussion, reading, writing, self assessment, foods lab demonstrations and use of technology.
Community Involvement: Guest speakers and volunteers will be brought in throughout the course. Students will also have to 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, tests, group work, daily participation points and individual projects. Grades will not be rounded.
Course Goals: Technical Standards:
Indicator
#1: Evaluate skills for effective leadership in the workplace and community
CTEF 1.1 Analyze characteristics,
leadership styles, and habits of effective leaders
CTEF 1.2 Develop strategies for
effective management of self, teams, and organizations
CTEF 1.3 Assess the importance of communication and social skills in
creating a professional image
CTFE 1.4 Assess programs, activities, and leadership opportunities of
career and technical student organizations in preparing future leaders
CTFE 1.5 Apply standards of ethical behavior in leadership situations
Indicator #2:
Evaluate skills for effective work relationships
CTFE 2.1 Describe elements that contribute to effective work
relationships (respect for differences, flexibility, honesty, integrity)
CTFE 2.2 Demonstrate communication strategies that contribute to
positive work relationships
Indicator #3:
Distinguish factors that influence wellness practices of productive workers
CTEF 3.1 Identify governmental, economic, geographic, and technological
influences on individual wellness
CTEF 3.2 Analyze the impact of daily choices, behaviors, and other
factors on wellness and productivity (i.e., exercise, nutrition, stress,
genetics, work environment, life events)
Transferable Work Skills
Foundation
Skills
Basic
Skills:
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, space.\
Interpersonal Skills: Working on teams, teaching others, leading, negotiating
Information: Acquiring and evaluating data, organizing files, interpreting and communicating, using computer
to process information.
Systems: Understanding social and technological systems, monitoring and correcting performance.
Technology: Selecting equipment and tools, applying technology to specific tasks
Major Course Projects
·
Real Game
Career Exploration Project
·
Technology
Timeline Project
·
Group
Nutrition Game Project
·
Wellness
Plan Nutrition Project
·
Community
Service Project
Assessment Plan and Grading Scale
Student assessment
will be based upon group work and / or individual completion of project
journals, presentations, written reports, tests on concept knowledge and
demonstrations of important skills.
·
Daily
Participation: Attendance, class
behavior, participation and attitude
·
Tests/Quizzes: Evaluation of concept knowledge through
tests/quizzes and application through hands-on assessment.
·
Lab: On – task, organization, evaluations, product
·
Projects: Quality of projects, reports, oral and
written presentations and lab work.
·
Daily
Work: Daily assignments, journal, and
self/group evaluations.
Grading Scale: