Family and Consumer Science
Family and Consumer Sciences Curriculum Coordinator Contact Information
Name: Melissa Jacobs
email: mjacobs@crsd.org
Phone: 215-944-1100
Primary Location of Coordinator: Council Rock South High School
Family and Consumer Sciences Curriculum Overview
Family and Consumer Sciences 7-8:
Middle school FCS students learn through a variety of curriculum-based projects and hands-on experiences. Development of basic skills in nutrient knowledge, home safety, food preparation, measurement, consumerism, and care of personal and household goods is integral to student learning. Experiences are designed to assist students in achieving the competence and responsibility needed to become contributing family members. In addition, the curriculum aids students in developing personal abilities, confidence, and interests.
Family and Consumer Sciences 9-12:
FCS elective courses provide unique learning experiences that empower students to manage the everyday challenges of living and working in a diverse, global society. Family and Consumer Sciences emphasize leadership, coping skills and critical thinking skills needed to deal with the challenges affecting one’s environment. Instruction also strengthens academic skills in language arts, mathematics, science, and social studies. Learning opportunities in nutrition, foods, child development, early childhood education, housing, clothing and personal finance foster critical-thinking skills through practical applications in real-life situations. All courses satisfy elective requirements for graduation.
Family and Consumer Sciences Special Programs and Related Events
Cooking Club - (9-12)
This club is open to all high school students desiring to improve their skills and donate food to charitable causes. Meetings are monthly after school at both high schools. (Fee is associated) Club meets in room 117 1 X per month.
Operation Bluebearry (9-12)
This club is open to all high school students. Earn Lincs hours (community service) by sewing bears to be donated to local elementary school counseling departments. Club meets in room 120 1-2X per month.
Multi-Cultural Cooking Club (9-12)
This club is open to all high school students. Students learn about the cuisines around the world and prepare recipes each month. (Fee is associated) Club meets in room 117 1 X/month
Annual District STEAM/ Science Night - (K-6, )
FCS teachers are privileged to be a part of this larger event and with their students offer experiences relating to food science and chemistry. (See the Science page for full details.)
Course Offerings
Middle School
Family and Consumer Sciences 7
Course: 7th Grade Family and Consumer Sciences
Standards: This course is aligned to both PA Standards and National Standards
PA Family Consumer Science Standards:
11.1. Financial and Resource Management
11.2. Balancing Family, Work, and Community Responsibility
11.3. Food Science and Nutrition
11.4. Child Development
National Standards:
16.0 Fashion, Textiles, and Apparel
8.0 Food Production and Services
9.0 Food Science, Dietetics, Nutrition
14.0 Nutrition and Wellness
Course Description:
The 7th grade Family and Consumer Sciences course helps students develop skills to improve home and family life within a global society. The 7th grade curriculum focuses on skills that promote independence and personal responsibility. Principles of basic sewing and clothing care are introduced. Food preparation techniques and nutrition basics are introduced to encourage home cooking and making nutritious food sections.
Related courses: Family and Consumer Science 8th grade
Measurable objectives to be attained by students:
Specific objectives for this course are aligned to the Pennsylvania Core Standards for Family and Consumer Sciences as outlined in the Scope and Sequence for 7th Grade Family and Consumer Sciences.
Instructional Strategies
Below is a list of suggested strategies for high-quality instruction in Family and Consumer Science Grade 7
- Modeling
- Demonstration
- Teaching/re-teaching
Forms of Assessment to Measure Attainment of Course Objectives:
- In class labs
- In class projects
Estimated Instructional Time: 90 minutes every other day for 6 weeks
Family and Consumer Sciences 8
Course: 8th Grade Family and Consumer Sciences
Standards: This course is aligned to both PA Standards and National Standards
PA Family Consumer Science Standards:
11.1. Financial and Resource Management
11.2. Balancing Family, Work, and Community Responsibility
11.3. Food Science and Nutrition
11.4. Child Development
National Standards:
16.0 Fashion, Textiles, and Apparel
8.0 Food Production and Services
9.0 Food Science, Dietetics, Nutrition
14.0 Nutrition and Wellness
Course Description:
This course prepares individuals for their roles as lifelong learners and contributing family and community members. The eighth-grade program concentrates on the areas of foods, nutrition, clothing care and financial literacy with a focus on managing available resources to provide for personal and family needs.
Content areas include the development of process skills in:
Decision Making, Consumerism, Applied Nutrition, Leadership and Management
These skills are needed to solve complex problems and challenges of daily living in the 21st Century.
Related courses: See High School Family and Consumer Sciences Pathways
Measurable objectives to be attained by students:
Specific objectives for this course are aligned to the Pennsylvania Core Standards for Family and Consumer Sciences as outlined in the Scope and Sequence for 8th Grade Family and Consumer Sciences.
Instructional Strategies:
Below is a list of suggested strategies for high-quality instruction in Family and Consumer Science Grade 8
- Modeling
- Guided Practice
- Critique and Feedback
- Demonstration
- Teaching/Re-teaching
Forms of Assessment to Measure Attainment of Course Objectives:
- Progress Monitoring
- Lab Rubric
- Self and Group Evaluation
- Teacher Created Formative Assessments
Estimated Instructional Time: 90 minutes every other day for 6 weeks
High School
- Early Childhood Education and Careers
- Accelerated Early Childhood Education and Careers
- Introduction to Food Prep
- Personal Nutrition
- Interior Design
- Life On Your Own
- Child Development: Parenting
- World Foods and Cultures
- World of Fashion 1
- World of Fashion 2
Early Childhood Education and Careers
Course: Early Childhood Education and Careers
Grade Level: 9-12
Standards: This course is aligned to both PA Standards and National Standards
PA Family Consumer Science Standards:
11.1. Financial and Resource Management
11.2. Balancing Family, Work, and Community Responsibility
11.3. Food Science and Nutrition
11.4. Child Development
National Standards:
9.0 Food Science, Dietetics, Nutrition
14.0 Nutrition and Wellness
PA Career and Work Standards:
13.1 Career Awareness and Training
Course Description:
Have you ever wondered what it might be like to be a teacher? Do you love being creative and working with young children? If yes, then this class is for you! This accelerated career-oriented course provides students with the opportunity to observe, evaluate, create and teach lessons to children in a real preschool environment. Emphasis is placed on the study of children from 3-5 years of age, including their physical, mental, emotional, and social development. Through observations and research, students are able to evaluate different types of childcare facilities and programs to recognize a quality educational program. Students will have the opportunity to interact with children ages 2 ½ to 5 years of age. The high school students plan, prepare, observe, and instruct the children in a laboratory setting, where they develop insight into behavioral and developmental situations typical of the young child. Observations will aid in understanding the social, emotional, physical, and intellectual development of children and how that affects their interactions, both now and in the future.
Related courses: Child Development Parenting Grades 9-12
Acceleration- Students can take Early Childhood Education & Careers as an accelerated or as a normal course. The Accelerated Early Childhood Education and Careers course offers a more in-depth examination of the maturation and developmental processes in preschool-age children, alongside a comprehensive exploration of careers related to early childhood education. This enhanced curriculum incorporates additional monthly and cumulative portfolio assignments, thereby augmenting the depth of the learning experience.
Modification- The Early Childhood Education and Careers program has been thoughtfully adapted to accommodate special education learners, ensuring an inclusive and supportive learning experience. In this modified course, we recognize the unique needs of these students and have made the following adjustments:
Differentiated Instruction- The course integrates differentiated instructional strategies to cater to varying learning abilities, styles, and needs among special education learners. This approach fosters personalized learning experiences and facilitates better comprehension through the use of:
Visual Aids and Multimodal Resources
Sensory-Friendly Learning Environments
Extended Time for Assignments
Ongoing Support and Individualized Feedback
Alternative Assessment Methods
Collaborative Learning Opportunities
Measurable objectives to be attained by students:
Specific objectives for this course are aligned to the Pennsylvania Core Standards for Family and Consumer Sciences as outlined in the Scope and Sequence for Early Childhood Education and Careers.
Instructional Strategies: Below is a list of suggested strategies for high-quality instruction in Family and Consumer Sciences.
● Instructional components outlined in the Framework for Teaching by Charlotte Danielson
● Utilization of the I Do, We Do, You Do
● Guided Notes- Interactive Notebooks
● Establish Classroom and Lab Routines
● Providing verbal, written, and visual instruction
● Scaffolding of techniques and methods
● Modeling using teacher or video guided demonstrations
● Cooperative learning between student lab groups
● Individual and Group Reflections
● Guest Speakers
● Project Based Learning
● Game Based Learning
Forms of Assessment to Measure Attainment of Course Objectives:
|
Formative |
Summative |
Performance |
|
Pre-Assessment Challenges Quick Check Quizzes Interactive Notebooks Participation Written Classwork |
Projects Quizzes Marking Period 1- Project Types of ECE Programs Midterm-Project Careers with Kids Marking Period 3- Project Design Your Own Preschool Program Final Exam-Portfolio Observations (Rubric) |
Teaching Labs (Rubric) ● Participation in lesson writing ● Participation in lesson preparation ● Proper work ethic skills ● Rubric for self assessment Daily Reflections Participation in group discussions |
Estimated Instructional Time: Every Day, Year-Long Course 180 DAYS 9-12th Grade
Resources:
Text Resources: Educational Websites, Articles
Technology: Canvas, Nearpod, G-Suite Applications, YouTube, Podcasts, Articles, Educational Software and Websites, E-Books, iPads, SmartBoard
Accelerated Early Childhood Education and Careers
Course: Early Childhood Education and Careers
Standards: This course is aligned to all standards within the follow PA Academic Standards for Family and Consumer Sciences, the National Standards for Family and Consumer Sciences, and the PA Academic Standards for Career Education and Work.
PA Family Consumer Science Standards:
11.1. Financial and Resource Management
11.2. Balancing Family, Work, and Community Responsibility
11.3. Food Science and Nutrition
11.4. Child Development
National Standards:
9.0 Food Science, Dietetics, Nutrition
14.0 Nutrition and Wellness
PA Career and Work Standards:
13.1 Career Awareness and Training
Course Description:
Early Childhood Education and Careers is an accelerated, career-oriented course that provides students with the opportunity to observe, evaluate, create and teach lessons to children in a real preschool environment. Emphasis is placed on the study of children from 3-5 years of age, including their physical, mental, emotional, and social development. Through observations and research, students are able to evaluate different types of childcare facilities and programs to recognize a quality educational program. Students will have the opportunity to interact with children ages 2 ½ to 5 years of age. The high school students plan, prepare, observe, and instruct the children in a laboratory setting, where they develop insight into behavioral and developmental situations typical of the young child. Observations will aid in understanding the social, emotional, physical, and intellectual development of children and how that affects their interactions, both now and in the future.
Acceleration- Students may take Early Childhood Education & Careers as an accelerated or as an academic course. The Accelerated Early Childhood Education and Careers course offers a more in-depth examination of the maturation and developmental processes in preschool-age children, alongside a comprehensive exploration of careers related to early childhood education. This enhanced curriculum incorporates additional monthly and cumulative portfolio assignments, thereby augmenting the depth of the learning experience.
Modification- The Early Childhood Education and Careers program has been thoughtfully adapted to accommodate special education learners, ensuring an inclusive and supportive learning experience. In this modified course, we recognize the unique needs of these students by using differentiated instructional strategies to foster personalized learning.
Related courses: Child Development Parenting Grades 9-12
Measurable objectives to be attained by students:
Specific objectives for this course are aligned to the Pennsylvania Academic Standards for Family and Consumer Sciences as outlined in the Scope and Sequence for Early Childhood Education and Careers.
Instructional Strategies:
● Instructional components outlined in the Framework for Teaching by Charlotte Danielson
● Utilization of the I Do, We Do, You Do.
● Guided Notes- Interactive Notebooks
● Establish Classroom and Lab Routines
● Providing verbal, written, and visual instruction
● Scaffolding of techniques and methods
● Modeling using teacher or video guided demonstrations.
● Cooperative learning between student lab groups
● Individual and Group Reflections
● Guest Speakers
● Project Based Learning
● Game Based Learning
Forms of Assessment to Measure Attainment of Course Objectives:
Projects, Quizzes, Portfolio, Observations, Performance in Teaching Labs, Self-reflection logs, Participation, and Group Discussions
Estimated Instructional Time: This is a full year class taught for one period.
Resources:
Text Resources: Educational websites and articles
Technology: Canvas, Nearpod, G-Suite Applications, YouTube, Podcasts, Articles, Educational Software and Websites, E-Books, iPads, Smart Board
Introduction to Food Prep
Course: Introduction to Food Prep
Standards: This course is aligned to all standards within the follow PA Academic Standards for Family and Consumer Sciences, the National Standards for Family and Consumer Sciences, and the PA Academic Standards for Career Education and Work.
PA Family Consumer Science Standards:
11.1. Financial and Resource Management
11.2. Balancing Family, Work, and Community Responsibility
11.3. Food Science and Nutrition
National Standards:
8.0 Food Production and Services
9.0 Food Science, Dietetics, Nutrition
14.0 Nutrition and Wellness
PA Career and Work Standards:
13.1 Career Awareness and Training
Course Description:
Introduction to Food Prep is a course to enhance culinary knowledge. This hands-on course is designed to teach basic and modern food preparation skills. Regular attendance and active participation are essential. Teamwork and cooperative learning will be emphasized. This is a learn-by-doing, hands-on course consisting mostly of food labs, demonstrations, and projects. The goal of Introduction to Food Prep is to make every student confident and comfortable cooking or baking on their own and to motivate students to learn more about cooking, nutrition, and healthy eating habits in the future. Topics covered in this course include safety & sanitation; basic skills; measurement techniques & functions of ingredients; nutrition & healthy eating habits; teamwork; time management; communication & organization; multicultural traditions & etiquette; and meal planning & budgeting. To cover the cost of supplies and equipment, a $30 lab fee is required.
Related courses: Personal Nutrition, World Foods and Cultures
Measurable objectives to be attained by students:
Specific objectives for this course are aligned to the Pennsylvania Academic Standards for Family and Consumer Sciences as outlined in the Scope and Sequence for Introduction to Food Prep.
Instructional Strategies:
Authentic, Experiential, Social, Collaborative, Lab Participation, Demonstration, Discussions, Written, Projects
Forms of Assessment to Measure Attainment of Course Objectives:
Quick Checks, Skill Checks, Projects, Written Work, Hands-On Labs, Quizzes, Midterm Test, Final Exam
Estimated Instructional Time: 56 minutes, Alternate Day Course- 90 Days Total
Personal Nutrition
Course: Personal Nutrition
Standards: This course is aligned to all standards within the follow PA Academic Standards for Family and Consumer Sciences, the National Standards for Family and Consumer Sciences, and the PA Academic Standards for Career Education and Work.
PA Family and Consumer Science Standards:
11.1 Financial Management
11.2 Balancing Family, Work, and Community Responsibility
National Standards:
8.0 Food Production and Services
9.0 Food Science, Dietetics, Nutrition
14.0 Nutrition and Wellness
PA Career and Work Standards:
13.1 Career Awareness and Training
Course Description:
Personal Nutrition is the perfect course for the student who wants to learn how to properly fuel the human body. This hands-on, career-oriented course is designed for students to think about their food choices and how diet can impact their health and academic performance. Through experiments, discussion and cooking labs, students will learn about serving sizes, food labels, nutrients, health concerns, motivations for eating, and eating for sports and performance. Current nutrition topics relevant to today’s generation will be explored.
Related courses: Introduction to Food Prep, World Foods and Cultures
Measurable objectives to be attained by students:
Specific objectives for this course are aligned to the Pennsylvania Academic Standards for Family and Consumer Sciences as outlined in the Scope and Sequence for Personal Nutrition.
Instructional Strategies:
● Instructional components outlined in the Framework for Teaching by Charlotte Danielson
● Utilization of the I Do, We Do, You Do.
● Guided Notes- Interactive Notebooks
● Establish Classroom and Lab Routines
● Providing verbal, written, and visual instruction
● Scaffolding of techniques and methods
● Modeling using teacher or video guided demonstrations.
● Cooperative learning between student lab groups
● Individual and Group Reflections
● Guest Speakers
● Project Based Learning
● Game Based Learning
Forms of Assessment to Measure Attainment of Course Objectives:
Estimated Instructional Time: 56 minutes, every other day
Interior Design
Course: Interior Design
Standards: This course is aligned to both PA Standards and National Standards as well as PA Career and Work Standards.
PA Family Consumer Science Standards:
11.1. Financial and Resource Management
11.2. Balancing Family, Work, and Community Responsibility
National Standards:
11.0 Housing and Interior Design
5.0 Facilities and Property Management
PA Career and Work Standards:
13.1 Career Awareness and Training
Course Description: Related courses:
This course introduces students to the professional and technical aspects of working in the interior design field. A wide range of hands-on activities are offered to meet the needs of students with varying levels of ability. Individual and group projects include design boards, mock-ups, floor plans, and color charts to enhance students’ in-class learning experiences. Topics covered in this course include housing and furniture styles, architecture, floor planning, elements and principles of design, and interior design influences.
Measurable objectives to be attained by students:
Specific objectives for this course are aligned to the Pennsylvania Core Standards for Interior Design as outlined in the Scope and Sequence for High School Interior Design.
Instructional Strategies:
Below is a list of suggested strategies for high-quality instruction in interior design.
- Project-Based Learning Assignments and Evaluations
- Case Studies
- Guest Speakers
- Field Trips
- Group Work
- I Do, We do, You Do
- Cross Curricular Connections
- Technology Integration
Forms of Assessment to Measure Attainment of Course Objectives:
- Design Projects
- Presentation
- Design Models
- Peer and Self-Assessment
- Observations
- Project Rubrics for Teacher and Self Evaluation
- Teacher Created Assessments
Estimated Instructional Time: Every other day for 90 days
Resources:
Measuring Tools, sample fabric, flooring, wall coverings and paint swatch books, furniture and fixture catalogs,
Guest speakers and industry professionals.
Text Resources: Educational Websites, Articles
Technology: Canvas, Nearpod, G-Suite Applications, YouTube, Podcasts, Articles, Educational Software and Websites, E-Books, iPads, SmartBoard, Design Software, Pinterest, Houzz and design blogs
Life On Your Own
Course: Life On Your Own
Standards: This course is aligned to both PA State and National Standards.
|
S-Career 13.1.11 B. |
Analyze career options based on personal interests, abilities, aptitudes, achievements and goals. |
|
S-Career 13.2.11- C. |
Develop and assemble, for career portfolio placement, career acquisition documents, such as, but not limited to: • Job application • Letter of appreciation following an interview • Letter of introduction • Postsecondary education/training applications • Request for letter of recommendation • Resume |
|
N 3.3.2 |
Demonstrate components of a financial planning process that reflect the distinction between needs, wants, values, goals, and economic resources. |
|
N-2.6.1 |
Evaluate the need for personal and family financial planning. |
|
N-3.3.3 |
Analyze the effect of consumer credit in long-term financial planning |
|
N-8.5.1 |
Demonstrate professional skills in safe handling of knives, tools, and equipment |
|
N-3.2.5 |
Apply strategies to reduce the risk of consumer fraud. |
PA Career and Work standards:
PA 13.1.11 Analyze career options based on personal interests, abilities, aptitudes, achievements and goals.
PA 13.1.8 Analyze the relationship of school subjects, extracurricular activities, and community experiences to career preparation.
PA 13.11.3 B. Analyze career options based on personal interests, abilities, aptitudes, achievements and goals.
Analyze the relationship between career choices and career preparation opportunities, such as, but not limited to:
- Associate degree
- Baccalaureate degree
- Certificate/licensure
- Entrepreneurship
- Immediate part/full time
- employment
- Industry training
Course Description: Life On Your Own builds upon knowledge, skills, attitudes, and behaviors students will need as they prepare to take the next steps toward adulthood in today’s ever-changing society. Students will learn the basics for managing the many aspects of adult life, including the college experience. The course consists of discussions, labs, projects, and guest speakers.
Measurable objectives to be attained by students:
Specific objectives for this course are aligned to the Pennsylvania Core Standards for Family and Consumer Sciences as outlined in the Scope and Sequence.
Instructional Strategies:
Below is a list of suggested strategies for high-quality instruction in Life on Your Own
- Real-Life Scenarios: Base instruction on real-life situations that students may encounter when they live independently, such as managing finances, finding housing, or making career choices.
- Guest Speakers
- Interactive Activities
- Creation of practical lessons applicable to adult and independent living
- Community Engagement
- Technology Integration
- Current Events Discussions
- Self-Care and Wellness
- Economic and Financial Simulations
- Cross-Curricular Integration
Forms of Assessment to Measure Attainment of Course Objectives:
|
Formative |
Summative |
Performance |
Major Activities |
|
Pre-Assessment Challenges Interactive Notebooks Participation Written Classwork Lab Reflections Evaluations |
Projects Quizzes Midterm Final Exam
|
Simulations Presentations (Rubric) |
Mock Interviews Career Portfolio Vision Board
|
Estimated Instructional Time: Estimated Instructional Time:
Every other Day 56 Minutes, Year-Long Course 90 DAYS 9-12th Grade
Resources:
Text Resources: Educational Websites, Articles
Technology: Canvas, Nearpod, G-Suite Applications, YouTube, Podcasts, Articles, Educational Software and Websites, E-Books, iPads, SmartBoard
Child Development: Parenting
Course: Child Development: Parenting
Standards: This course is aligned to both PA State and National Standards.
|
Nl-15.1 |
Analyze roles and responsibilities of parenting. |
|
N-15.2 |
Evaluate parenting practices that maximize human growth and development. |
|
N-15.3 |
Evaluate external support systems that provide services for parents. |
|
N-15.4 |
Analyze physical and emotional factors related to beginning the parenting process. |
|
N-15.1 |
Analyze roles and responsibilities of parenting. |
|
N-13.1 |
Analyze functions and expectations of various types of relationships. |
|
N-13.2 |
Analyze personal needs and characteristics and their effects on interpersonal relationships. |
|
N-13.3 |
Demonstrate communication skills that contribute to positive relationships. |
|
S-11.4.9.B |
Evaluate health and safety hazards relating to children at each stage of child development. |
|
S-15.2 |
Evaluate parenting practices that maximize human growth and development |
Course Description: This alternate-day course is designed to help students prepare for decisions they will have to make regarding future relationships and parenting and teach them how to make those choices responsibly. Students work independently and cooperatively on hands-on projects, which will enhance their understanding of parenting and relationships. Students will participate in a learning activity using infant simulators. This curriculum will benefit students who may pursue a professional career in education, psychology, pediatric medicine, social work, or family therapy.
Parenting examines the impact of positive and negative relationships on the physical and emotional well-being of children. The overriding theme of this course is raising healthy children through positive parent-child relationships.
Topics covered in this class include: roles & responsibilities of parents; developing healthy relationship skills; personal, family, cultural and societal factors that affect parenting; parenting trends & practices; necessary preparations for healthy emotional & physical development; conception, pregnancy & birth including biological alternatives to parenthood; growth & development of children; parenting concerns including child abuse, child care, education, health and balancing work & family; child-related careers; community resources & services available for parents and children.
Related courses: Early Childhood Education and Careers- This comprehensive course delves into the intricacies of child development, with a particular emphasis on the cognitive and psychological growth of preschool children aged 3-5 years. Additionally, it offers a comprehensive exploration of pedagogy tailored to preschool settings within laboratory environments. Furthermore, the course provides an in-depth examination of diverse career opportunities associated with the field of child education.
Modification- The course, tailored to the needs of special education learners, will continue to examine the impact of relationships on children's physical and emotional well-being. The central theme remains the promotion of positive parent-child relationships to foster healthy child development. Topics covered in this course will be adapted as needed to align with the students' Individualized Education Plans (IEPs) while addressing the same core concepts, including but not limited to:
- Roles and responsibilities of parents.
- Developing healthy relationship skills.
- Personal, family, cultural, and societal factors that influence parenting.
- Parenting trends and practices.
- Preparations for promoting emotional and physical well-being.
- Conception, pregnancy, and birth, with an exploration of biological alternatives to parenthood.
- Growth and development of children.
- Parenting concerns, encompassing child abuse, childcare, education, health, and the balance of work and family life.
- Child-related careers.
- Community resources and services available to support parents and children.
Measurable objectives to be attained by students:
Specific objectives for this course are aligned to the Pennsylvania Core Standards for Family and Consumer Sciences as outlined in the Scope and Sequence for Grade 9-12/ Child Development Parenting.
By the end of this course, students will be able to:
- Analyze processes for building and maintaining interpersonal relationships.
- Predict the effects of various stages of the family life cycle on interpersonal relationships
- Compare physical, emotional, spiritual and intellectual functioning in stable and unstable relationships.
- Analyze factors that contribute to healthy and unhealthy relationships
- Analyze processes for handling unhealthy relationships
- Demonstrate stress management strategies for family, work, and community settings.
- Know how to evaluate personal readiness for parenthood.
- Identify the stages of prenatal development and the changes that occur in a pregnant person's body.
- Know and understand the characteristics of a successful parenting and various parenting styles.
- Identify risk factors during pregnancy.
- Understand the functions, types, influences and stages of family.
- Analyze communication styles and their effects on relationships.
- Demonstrate verbal and nonverbal behaviors and attitudes that contribute to effective communication.
- Demonstrate effective listening and feedback techniques.
Instructional Strategies:
Below is a list of suggested strategies for high-quality instruction in Child Development: Parenting
- Guided Notes- Interactive Notebooks
- Canvas Assignments
- Establish Classroom and Lab Routines
- Providing verbal, written, and visual instruction
- Scaffolding of techniques and methods
- Modeling using teacher or video guided demonstrations
- Visual Examples
- Cooperative learning between student lab groups
- Direct Instruction with Individual Students
- Individual and Group Reflections
- Guest Speakers
- Project Based Learning
- Game Play based Learning
- Classroom simulations with infant simulators
Forms of Assessment to Measure Attainment of Course Objectives:
|
Formative |
Summative |
Performance |
Major Activities |
|
Pre-Assessment Challenges Quick Check Quizzes Interactive Notebooks Participation Written Classwork |
Projects Quizzes
|
Role Plays Video Creation Reflections Participation in group discussions |
Parenting Interview Infant Simulators
|
Estimated Instructional Time: Alternate Day Course- 90 Days Total
Resources:
Text Resources: Educational Websites, Articles
Technology: Canvas, Nearpod, G-Suite Applications, YouTube, Podcasts, Articles, Educational Software and Websites, E-Books, iPads, SmartBoard, Chromebooks, Infant Simulators
Other Resources: In-Person Guest Speakers, Pregnancy Simulator
World Foods and Cultures
Course: World Foods and Cultures
Standards: This course is aligned to both PA Standards and National Standards for Family and Consumer Sciences
PA Family Consumer Science Standards:
11.1. Financial and Resource Management
11.2. Balancing Family, Work, and Community Responsibility
11.3. Food Science and Nutrition
National Standards:
8.0 Food Production and Services
9.0 Food Science, Dietetics, Nutrition
14.0 Nutrition and Wellness
PA Career and Work Standards:
13.1 Career Awareness and Training
Course Description: In this course, students will compare cuisines, ingredients and preferred cooking methods of various cultures. The influence of traditions and regional and cultural perspectives on food choices and culinary practices will be emphasized. Students will examine the issues and conditions that affect the availability and quality of food in the global market, and apply advanced cooking techniques, including the use of specialty and advanced equipment in the preparation of food dishes. This course is designed to give students the guided practice they need to advance their cooking and baking skills through methods found around the world. Students will learn how to use different cooking techniques, what food trends affect a country, and explore various cuisines and cultural traditions. After completing this course, the goal is for students to be confident in the kitchen, and in their ability to try new foods while traveling the world or cooking at home. There is a class fee associated with this course.
Acceleration & Modification:
● Modifications:
- Written Reflections can be oral responses
- Pictorial Recipes/ Single step instructions
- Additional Time
- Annotate Recipe
- Preferential Seating
- Large Print
- Hands On Activity
- Matching
- Visual and Verbal Cues
Related courses: Prerequisite requirement for enrolling in World Foods and Cultures is achieving a passing grade in either or both Food Prep and Personal Nutrition or an equivalent such as, enrollment in MBIT Culinary Program. World Foods and Cultures builds on the culinary knowledge and skills learned in Food Prep and Personal Nutrition. These standards and procedures are essential to student success in World Foods and Cultures.
Measurable objectives to be attained by students:
Specific objectives for this course are aligned to the Pennsylvania Core Standards for World Foods and Cultures as outlined in the Scope and Sequence for Family and Consumer Sciences.
- Students will evaluate the effects of diverse perspectives, needs, and characteristics of individuals and families.
- Students will analyze the effects of psychological, cultural, and social influences on food choices and other nutrition practices.
- Students will analyze the effects of social and cultural diversity on individuals and families.
- Students will summarize environmental trends and issues affecting families and future generations.
- Students will explain physical, emotional, social, psychological, and spiritual components of individual and family wellness.
- Students assess health, wellness, and safety issues of individuals and families with a variety of disadvantageous conditions.
- Students will analyze the effects of globalization and increasing diversity on individuals, families, and society.
- Students will analyze the effects of food production and services occupations on local, state, national, and global economies.
- Students will use geographic tools to analyze information about the interaction between people, places, and the environment.
- Students will assess how physical changes to a region may have global impact.
- Students will communicate about other cultures with respect and insightfulness.
- Students will interact with traditions, customs, and people of cultures other than their own.
- Students will make connections with other cultures and acquire diverse perspectives
- Students will develop insight into the food and culture of various countries in order to interact with cultural competence.
Instructional Strategies:
- Guided Notes- Interactive Notebooks & Packets
- Canvas Assignments
- Establish Classroom and Lab Routines
- Providing verbal, written, and visual instruction
- Scaffolding of techniques and methods
- Modeling using teacher or video guided demonstrations
- Visual Examples
- Cooperative learning between student lab groups
- Direct Instruction with Individual Students
- Individual and Group Reflections
- Guest Speakers
- Project Based Learning
Forms of Assessment to Measure Attainment of Course Objectives: Tests and Quizzes, Projects, recipe annotations, cooking labs, and midterm and final exams.
|
Formative |
Summative |
Performance |
Major Activities |
|
Pre-Assessment Challenges Participation Written Classwork Lab Reflections Taste Test Evaluations |
Projects Quizzes Midterm Final Exam
|
Food Labs (Rubric) Recipe Annotation |
Multicultural Experiences Hunger Banquet Technical Challenges Chopt Cooking Challenges |
Estimated Instructional Time: This course is a yearlong, alternate day course.
Resources:
Text Resources: N/A
Media Resources:
- Internet
- Zoom Calls with Guest Speakers
World of Fashion 1
Course: World of Fashion 1
Standards: This course is aligned with standards within the PA Standards and National Standards for Family and Consumer Sciences Education and the PA Career and Work Standards.
National Standards:
2.0 Consumer and Family Resources
16.0 Textiles, Fashion, and Apparel
PA Career and Work standards:
13.1 Career Awareness and Training
Course Description:
This class is meant for creative students who love hands-on projects. Students will complete individual and group projects and create a digital portfolio to showcase their designs. No sewing experience needed! Topics covered in this course include: clothing influences, hand sewing techniques, fashion history, color and design, clothing care and construction basics, machine sewing, and drawing and design. The curriculum is designed to prepare students to think, make decisions, interact effectively, use creativity to solve problems and communicate using the latest technology. Opportunities may be provided for students to participate in community service activities.
● A $20 lab fee is collected for this course. Students are responsible for purchasing fabric, notions, and patterns for individual sewing projects.
Related courses: World of Fashion 2
This second level independent learning course allows students to create their own learning objectives with teacher supervision. The curriculum is designed to prepare students to explore the many career areas they could pursue in the fashion industry as well as enhance their fashion construction skills. Approval is required to take this course.
Acceleration and Modifications:
Allows students to self-select projects based on their individual interests and abilities.
Measurable objectives to be attained by students:
Specific objectives for this course are aligned to the Pennsylvania Core Standards for Family and Consumer Sciences as outlined in the Scope and Sequence for 9-12 World of Fashion 1.
Instructional Strategies:
Below is a list of suggested strategies for high-quality instruction Family and Consumer Sciences.
- Whole and Small Group Instruction and Demonstration.
- Utilization of teacher created videos and gifs to self-reference during project completion.
- Lecture
- Group Activities and Projects
- I Do, You Do, We Do
Forms of Assessment to Measure Attainment of Course Objectives:
- Project Based Rubrics
- Observation
- Self-Evaluation
- Completion of assignments
- Group and Individual Projects
Estimated Instructional Time: 56 minutes, Every other Day
Resources:
Text Resources: No text for this course.
Technology: Smart Board, Projector, Sewing Machines, Serger, Irons/Sewing Tools, Embroidery Machines, YouTube,
World of Fashion 2
Course: World of Fashion 2
Standards: This course is aligned with standards within the PA Standards and National Standards for Family and Consumer Sciences Education and the PA Career and Work Standards.
National Standards:
2.0 Consumer and Family Resources
16.0 Textiles, Fashion, and Apparel
PA Career and Work standards:
13.1 Career Awareness and Training
Course Description:
Prerequisite: The World of Fashion 1 (With Teacher Approval)
A continuation of World of Fashion 1, this course aims at diving into both the Fashion and Marketing Industry. Students are given creative freedom to advance their sewing skills as they assist in costume design, service-learning projects, and a culminating fashion show. Students are expected to create a fashion portfolio during the year. Topics covered in this course include: fashion history, construction, sustainability, and marketing concepts.
The curriculum is designed to prepare students to explore the many career areas they could pursue in the fashion industry as well as enhance their fashion construction skills.
● A $20.00 lab fee is collected for this course. Students are responsible for purchasing fabric, notions, and patterns for individual sewing projects.
Measurable objectives to be attained by students:
Specific objectives for this course are aligned to the Pennsylvania Core Standards for Family and Consumer Sciences as outlined in the Scope and Sequence for 10-12 World of Fashion 2.
Instructional Strategies:
Below is a list of suggested strategies for high-quality instruction in Family and Consumer Sciences.
- Whole and Small Group Instruction and Demonstration.
- Utilization of teacher created videos and gifs to self-reference during project completion.
- Lecture
- Group Activities and Projects
- I Do, You Do, We Do
Forms of Assessment to Measure Attainment of Course Objectives:
- Project Based Rubrics
- Observation
- Self-Evaluation
- Completion of assignments
- Group and Individual Projects
Estimated Instructional Time: 56 minutes, Every other Day
Resources:
Text Resources: No text for this course.
Technology: Smart Board, Projector, Sewing Machines, Serger, Irons/Sewing Tools. YouTube