7th GRADE Family and Consumer Science

 

 

                                       FAMILY AND CONSUMER SCIENCE

7TH GRADE EXPLORATORY

COURSE SYLLABUS

PLANKINTON PUBLIC SCHOOL

 

COURSE DESCRIPTION

 

This is an exploratory course in Family and Consumer Science for seventh grade. 

This semester course is designed to give seventh grade students elementary knowledge in the areas of interpersonal relationships, nutrition and wellness, sewing skills, child care  and self-care.

 

PRE-REQUISITE COURSE

None

 

INSTRUCTIONAL PHILOSOPHY AND DELIVERY PLAN

 

Students will be expected to meet all course goals listed below and demonstrate their understanding of the basic concepts of each topic area.  Students will complete all course requirements at a minimum of 70% level of specified quality to pass the course.  To help meet the requirement, students will learn how to evaluate personal and peer progress and make adjustments as necessary.

 

Instruction will focus on hand-on activities as well as lecture, discussion, guest speakers, laboratory experimentation, and technological resources.  Students will have the opportunity to work individually and as a member of a team to complete projects.  Projects will require students to use academic skills in language arts, mathematics, social sciences, and science. 

 

Student assessment will be based on group work and/or individual completion of:

·        Reading/worksheets on each unit

·        Projects

·        Work habits

·        Tests of student knowledge of concepts

·        Laboratory experiments and laboratory reports

 

 

OURSE   G GOALS AND TECHNICAL

 STAND  S  STANDARDS

LINKS TO ACADEMIC CONTENT STANDARDS

Students will:

 

1.1    Analyze strategies to manage multiple individual, family, career and community roles and responsibilities.

1.1.5        Determine goals for life-long learning and leisure opportunities for all family members.

1.1.6        Determine skills and knowledge needed to develop a life plan for achieving individual, family and career goals.

2.1    Analyze principles of human growth and development across the life span.

2.1.1        Identify principles of human growth and development.

2.1.2        Identify the basic human needs and patterns that influence individual development.

2.2    Examine personal and social forces that impact human growth and development across the life span.

2.2.1        Investigate the impact of heredity and family on human growth and development.

2.3  Evaluate strategies that promote

       healthy development across the life

       span.

2.3.1        Identify practices that support development across the life span.

4.3          Demonstrate teamwork and leadership skills in the family, workplace, and community.

4.3.1        Recognize strategies that encourage and respect the ideas, perspectives, and contributions of all group members.

5.3    Evaluate parenting practices that maximize human growth and development.

5.3.1        Choose nurturing practices that support human growth and development.

5.3.3         Compare common discipline practices on human growth and development.

6.2    Evaluate the nutritional needs of individual and families in relation to health and wellness across the life span.

6.2.2        Identify the relationship on nutrition and wellness to individual and family health, throughout the life span.

6.2.3        Identify the impact of food and diet fads, eating habits, and eating disorders on wellness.

6.3          Demonstrate planning, selecting, storing, preparing and serving of foods to meet nutritional needs of individual and families across the life span.

6.3.1        Identify various dietary guidelines in planning to meet nutrition and wellness needs.

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

6.4          Evaluate factors affecting food safety, from production through consumption.

6.4.1        Identify conditions and practices that promote safe food handling.

7.1    Demonstrate management principles to meet individual and family needs and wants in relation to food, clothing, shelter, health care, recreation, and transportation.

7.1.1        Identify how individuals and families make choices to satisfy needs and wants.

 

 

 

 

 

 

Mathematics 6-8

Measurement

Goal 3.2 (b,c)

 

Language Arts 6-8

Reading

Goal 1.4 (a, c)

 

Writing

Goal 2.1 (a, c)

Goal 2.2 (a, c)

Goal 2.4 (a, b, c)

 

 

Science 7

Science, Technology, Environment and Society

Goal 5.7

 

Social Studies 7

None

TRANSFERABLE WORK SKILLS

 

BASIC SKILLS: Writing, Mathematics, Speaking, Listening, and Reading.

THINKING SKILLS: Solve Problems, Make Decisions, Reasoning.

PERSONAL QUALITIES: Individual Responsibility, Self-Management, Self-esteem, Integrity, and Sociability.

INTERPERSONAL: Working on Teams, Teaching Others, Negotiate, Exercise Leadership.

INFORMATION:  Computer use.

TECHNOLOGY:  Apply Technology.

RESOURCES:  Allocate Time, Materials, Space, and Human Resources.

 

 

MAJOR COURSE PROJECTS

 

The students will demonstrate their skills by completing the following projects.

 

The student will practice basic sewing skills and complete two simple sewing projects.

The student will be able to satisfactorily do laundry on his or her own.

The student will analyze current eating patterns and prepare a nutritious snack.

The student will prepare basic food preparation for shakes, cookies and vegetables.

The student will complete a babysitting kit.

 

 

ASSESSMENT PLAN

 

 

The students will be assessed in a variety of ways, such as the use of checklists, essays, tests, fill in the blank tests, demonstrations, matching quizzes/tests, short answer exams, worksheets, written critiques, discussions, presentations/speeches, brochure, multimedia presentations observation, budgets, group projects and rating scales.  Points will be awarded to each of the activities they will be graded on.

 

 

 

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