Family & Consumer Sciences

The following information will guide you in becoming familiar with what we will be covering in FCS is year. 

Course Summary: Students will have the opportunity to explore family relationships and personal development, effective communication skills, consumer management skills, and basic sewing skills.  Students will also learn the basics of food preparation and nutrition. Snack foods, pastries, cookies, pasta, yeast breads, and beverages will also be explored in the kitchen labs.  Below is a list of topics we will cover in class.  

 Personal Development                                                         Resource Management and Decision Making

Growth and development                                                       Goals and Standards

How personality develops                                                      Types of resources

Resolving conflicts                                                                 Time Management

Needs and wants: Values                                                        Consumer information

Getting Ready to Sew                                                           Food Decisions

Sewing equipment                                                                  Eating patterns

Patterns                                                                                   Meal Planning

Basic construction steps                                                         Shopping for food

Hand sewing                                                                           Serving food

Machine sewing                                                                      Etiquette

Kitchen Basics                                                                       The Art of Cooking

Food safety & storage                                                             Using recipes

Preventing kitchen accidents                                                   Preparation techniques

Equipping the kitchen                                                              Cooking methods

Food Preparation

            Cooking labs

The structure and topics of this course are tentative and subject to change.

The lab fee covers most of the lab products needed for the class. ** Additional supplies will need to be purchased during the sewing unit and a few items for the cooking unit.  A supply list will be sent home.   Sewing unit (1^st semester), and cooking unit (2^nd semester).   

Supplies needed for class:  pocket folder, pen/pencil and 1 bottle of dish soap  

Donations are welcome.  The FCS class can ALWAYS use the following items:  plastic storage bags, new kitchen sponges, dish soap, laundry soap, glue sticks, colors/map pencils, paint, tissue, magazines, any & all craft items, fabric, etc.  If there are other items/supplies that you would like to donate, please contact Chef Allen.   

GRADING PROCEDURES:

Major Work:                                 

Cooking labs, writing assignments, tests, notebook, group or individual projects

Daily Work:                                  

                Worksheets, class work, warm-ups, quizzes, participation

Make-up work is the responsibility of the student.  You are RESPONSIBLE for checking with the teacher when you return to school.  If you have any questions regarding the assignment, ask the teacher at the end of class.  You must turn in work according to the school make-up policy.

VIEWING GRADES FROM HOME OR ON CLASSROOM PROGRESS REPORTS

1. Assignments are listed in advance. When the assignment has been graded, the grade will be recorded.  Please look at the date of the assignment. 
2. An “EXC” in the grade book means that the student does not have to make up that grade. The assignment could NOT be made up.  This will not count for or against the student’s grade.
3. If a student has a “0”, they did not turn in the work. NOTE: If grades have been recorded for an assignment on the same day a student has been absent, there will be a 0 for that grade.  When the student returns and turns in the work, the correct grade will be entered (meaning the 0 will be replaced with the correct (FULL CREDIT GRADE) – no points will be taken off.

Class Participation 

This is a hands-on class.  To be successful in this program, you MUST participate.  Participation will be monitored every day, and grades will be taken on participation.  Participation grades are based on a grading scale of 100, 75, 50, 25, or 0.   

Student Expectations  

• Come to class prepared everyday (school supplies, homework assignments, etc.)  
• Active participation in all practical exercises 
• Professional behavior towards instructor and classmates 

GENERAL CLASSROOM GUIDELINES:

1. Be on time to class. DO NOT BE TARDY!!  Be in your seat when the bell rings and be ready to start class.  After the 5^th tardy the student will receive an office referral each time, they are tardy. 
2. All backpacks/lunch boxes/bags, etc. will be assigned to a designated area in the classroom, and MUST remain there for the entire class period.
3. Bring your notebook, pen/pencil, and iPad to class every day.
4. Respect the speaker, one voice at a time.
5. No electronic devices include but are not limited to cell phones, smart watches, Bluetooth or wireless headphones and other personal electronic communication devices. DEVICES WILL BE COLLECTED AND TAKEN TO FRONT OFFICE. THE SCHOOL CELL PHONE POLICY WILL BE ENFORCED.
6. Do your personal grooming (hair, makeup, etc.) outside the classroom.
7. No food/eating in the classroom; the ONLY exception is on a lab day.
8. Wait for your teacher to dismiss you at the end of the period.
9. Talking is not permitted while the teacher is giving instructions, demonstrations, or class notes. Listen and follow all instructions given by Chef Allen.
10. Cheating will result in a zero!!