By the end of this course, students in 6th grade Life Skills will have the core skills needed to be responsible citizens within their school and community. The skills they obtain will allow them to be more confident in all aspects of their lives.

By the end of this course, students in 7th grade – Life Skills will have the coursework necessary for them to take the Culinary class available for 8th grader, and will have the opportunity to obtain their 4-H babysitting certification.

By the end of this class, students in 8th grade – Culinary will have an opportunity to test for the National Restaurant Association’s ServSafe Certification Test.

Course Description

6th graders will receive their first exposure to career and life skills in all areas of Family and Consumer Sciences. Students will receive instruction in career exploration, nutrition and food preparation, family life, childcare, interpersonal relationships, sewing production, the environment in which they live and career-related tasks.

Academic Standards

Big Ideas: Consumer Decisions & Financial Literacy: 

• 2.30:  Students evaluate consumer products and services and make effective consumer decisions. 
• 4.4:  Students demonstrate the ability to accept the rights and responsibilities for self and others.
• 5.4:  Students use a decision-making process to make informed decisions among options.

Big Idea: Career Awareness, Exploration, Planning

• 2.36:  Students use strategies for choosing and preparing for a career.
• 2.5.4:  Students use a decision-making process to make informed decisions among options.

Big Idea: Employability Skills:

• 6. 2.36:  Students demonstrate the ability to make decisions based on ethical values.

Big Idea: Communication/Technology:

• 1.16:  Students use computers and other kinds of technology to collect, organize, and communicate information and ideas.
• 2.37:  Students demonstrate skills and work habits that lead to success in future schooling and work.

Health Standards:

• 6.1.3: Explain why the recommended amount of food a person needs each day may be different for each food group and analyze the benefits of healthy eating.
• 6.1.12: Identify a variety of non-violent ways to respond to stress when angry or upset and explain why it is important to understand the perspective of others in resolving conflict situations nonviolently
• 6.2.1. Describe how culture influences personal health decisions and behaviors
• 6.4.1. Describe effective verbal and nonverbal communication skills to enhance health and promote healthy behaviors/relationships. 
• 6.4.2. Describe how to ask for assistance to enhance the health of self and others. 
• 6.4.3. Explain how refusal and negotiation skills are used to avoid or reduce health risks.
• 6.4.4. Explain effective conflict management and/or resolution strategies.

 National Standard

• 1.3: Evaluate the reciprocal effects of individual and family participation in the community and civic activities.
• 2.1:  Demonstrate management of individual and family resources such as food, clothing, shelter, health care, recreation, transportation, time and human capital.
• 3.1:  Analyze career pathways within consumer service industries.
• 5.6:  Demonstrate laundering process aligned with industry standards and regulations.
• 8.2:  Identify food safety and sanitation procedures.
• 13.3:  Analyze communication skills that contribute to positive relationships.
• 14.2:  Examine the nutritional needs of individuals and families in relation to health and wellness across the lifespan.

Approaches to Learning Skills

Thinking Skills

• Practice observing carefully in order to recognize problems.
• Interpret data.
• Evaluate and manage risk.

Social Skills

• Working effectively with others.
• Delegate and share responsibility for decision making.
• Help others succeed.
• Listen actively to other perspectives and ideas.
• Exercise leadership and take on a variety of roles within groups.

Communication Skills

• Give and receive meaningful feedback.
• Use a variety of speaking techniques to communicate with a variety of audiences.
• Use a variety of media to communicate with a range of audiences.
• Interpret and use effectively modes of non-verbal communication
• Negotiate ideas and knowledge with peers and teachers.

Self-Management Skills

• Plan short and long term assignments; meet deadlines.
• Create plans to prepare for summative assessments.
• Set goals that are challenging and realistic
• Select and use technology effectively and productively.

Research Skills

• Develop new skills, techniques and strategies for effective learning.
• Identify strengths and weaknesses of personal learning strategies (self-assessment).
• Demonstrate flexibility in the selection and use of learning strategies.

Course Description

Students in class will focus on three units: Foods, Sewing and Childcare. The Foods unit provides an introduction to safety and sanitation practices, basic kitchen math skills, nutrition through the lifespan, and international cooking. Each of these topics allows for hands on experience directly in the kitchen through cooking labs. In the Sewing unit, students gain knowledge in caring for their clothing properly, based on the fiber. Students also gain experience on a sewing machine through understanding of the proper uses of the machine and by creating a project. The childcare unit will prepare students with the knowledge to care for young children. Students will be able to obtain their 4-H babysitting certification.

Academic Standards

Big Ideas: Consumer Decisions & Financial Literacy

• 2.30:  Students evaluate consumer products and services and make effective consumer decisions.
• 4.4:  Students demonstrate the ability to accept the rights and responsibilities for self and others.

Big Idea: Career Awareness, Exploration, Planning

• 2.36:  Students use strategies for choosing and preparing for a career.
• 2.37:  Students demonstrate skills and work habits that lead to success in future schooling and work.
• 5.4:  Students use a decision-making process to make informed decisions among options. 

Big Idea: Employability Skills

• 2.36:  Students demonstrate the ability to make decisions based on ethical values.

Big Idea: Communication/Technology

• 1.16 - Students use computers and other kinds of technology to collect, organize, and communicate information and ideas.
• 2.37 - Students demonstrate skills and work habits that lead to success in future schooling and work.

Health Standards

• 7.1.3:  Explain the similarities and differences among nutrients regarding nutritional value and food sources. 
• 7.1.4:  Describe major chronic diseases and their relationship to what people eat and their physical activity level.
• 7.5.1:  Describe healthy options when making a decision about health-related issues or problems.
• 7.5.3:  Demonstrate the use of a decision-making process to enhance or establish healthy behaviors and relationships.

National Standards

• 8.2:  Demonstrate food safety and sanitation procedures.
• 8.5:  Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
• 14.3:  Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the lifespan.
• 16.2: Evaluate textiles, fashion and apparel products and materials.
• 16.4:  Demonstrate skills needed to produce, alter or repair textiles, fashions, and apparel.

Approaches to Learning Skills

Thinking Skills

• Practice observing carefully in order to recognize problems.
• Consider multiple alternatives, including those that might be unlikely or impossible.
• Propose and evaluate a variety of solutions

Social Skills

• Working effectively with others.
• Delegate and share responsibility for decision making.
• Help others succeed. Build consensus
• Listen actively to other perspectives and ideas.
• Exercise leadership and take on a variety of roles within groups. 

Communication Skills

• Give and receive meaningful feedback.
• Negotiate ideas and knowledge with peers and teachers.
• Take effective notes in class

Self-Management Skills

• Set goals that are challenging and realistic
• Select and use technology effectively and productively.
• Practice ‘bouncing back’ after adversity, mistakes and failures.

Research Skills

• Develop new skills, techniques and strategies for effective learning.
• Demonstrate flexibility in the selection and use of learning strategies.

Course Description

This course will prepare students to understand the scientific principles of nutrition, the relationship of nutrition to health and well-being, and also prepares students with food production, preparation, and service skills. Instruction includes topics such as finding nutritive food values; planning, selecting, storing, purchasing, preparing, testing, serving and selling of quality food and food products; nutrition and health; safety and emergencies; food safety and sanitation; meal management; food preparation; food purchasing; food in culture; the science of food and nutrition; food costs and production; and food technology. This course provides a solid background for a wide range of careers such as food service and hospitality, food science, dietetics, and nutrition.

Academic Standards

Big Ideas: Consumer Decisions 

• 2.30 Students evaluate consumer products and services and make effective consumer decisions.
• 2.33 Students demonstrate the skills to evaluate and use the services and resources available in their community.
• 4.4 - Students demonstrate the ability to accept the rights and responsibilities for self and others.
• 5.4 Students use a decision-making process to make informed decisions among options

Big Idea: Career Awareness, Exploration, Planning

• 2.36 - Students use strategies for choosing and preparing for a career.

 Big Idea: Employability Skills

• 2.36 - Students demonstrate the ability to make decisions based on ethical values.

Health Standards

• 8.1.2:  Explain the relationship between access to healthy foods and personal food choices and identify healthy and risky approaches to weight management.
• 8.1.3:  Explain the causes, symptoms and effects of depression, anxiety and common eating disorders. 
• 8.2.1:  Examine how school rules, public health policies and laws can influence personal health and behaviors.
•  8.2.2:  Evaluate prevention strategies that reduce health risk behaviors and explain the influence these strategies have on personal choices.
• 8.7.1:  Analyze and explain personal health practices and behaviors that reduce or prevent health risks.
•  8.7.2:  Defend the importance of demonstrating healthy practices and behaviors to improve the health and wellness of self and others.

National Standards

• 8.2:  Demonstrate food safety and sanitation procedures.
• 8.3:  Demonstrate industry standards in selecting, using and maintaining food production and food service equipment.
• 9.1:  Analyze career paths within food science, food technology, dietetics and nutrition industries.
• 9.2:  Apply risk management procedures to food safety, food testing, and sanitation.
• 14.1:  Analyze factors that influence nutrition and wellness practices across the life span.
• 14.3:  Demonstrate the ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the lifespan.
• 14.4:  Evaluate factors that affect food safety from production to consumption.

Approaches to Learning Skills

Thinking Skills

• Practice observing carefully in order to recognize problems.
• Interpret data.
• Test generalizations and conclusions.
• Propose and evaluate a variety of solutions
• Consider multiple alternatives, including those that might be unlikely or impossible.

Social Skills

• Practice empathy.
• Help others to succeed.
• Manage and resolve conflict and work collaboratively in teams.
• Exercise leadership and take on a variety of roles within groups.
• Give and receive meaningful feedback.

Communicaton Skills

• Give and receive meaningful feedback.
• Negotiate ideas and knowledge with peers and teacher
• Take effective notes in class.

Self-Management Skills

• Create plans to prepare for summative assessments.
• Set goals that are challenging and realistic.
• Practice ‘bouncing back’ after adversity, mistakes and failures.
• Consider ethical, cultural and environmental implications.

Research Skills

• Access information to be informed and inform others.
• Collect and analyze data to identify solutions and/or make informed decisions.

• Bryan Station High School Academy of Leadership and Professional Services
• Frederick Douglass High School Academy of Professional Services
• Tates Creek High School Academy of Business, Entrepreneurship, and Education

• Family Careers and Community Leaders of America (FCCLA)