Cheryl Hackmann   Bachelor of Science, Vocational Ed.; Central Missouri State Univ. Master of Science, Education; MidAmerica Nazarene University Master of Science, Leadership; Pittsburg State University 27th year of teaching
Kathryn Gibson

 

Family and Consumer Science Curriculum

6th Grade	7th Grade	8th Grade
	Focus on FACS (.5)	Technology of Sewing (.5)
	Technology of Sewing (.5)	Creating Foods (.5)
	Creating Foods (.5)	Exploring Foods (.5)

 

Family and Consumer Science Courses

Focus On FACS
This is an introductory Family and consumer Science course where students explore basic information in the areas of foods & nutrition, sewing technology, and personal relationships. Students learn basic cooking techniques and fabric construction skills withing a lab setting. Students also focus on interpersonal skills relating to friends, family members, and child care.

Sewing 7/8 - Technology of Sewing
This beginning level course in sewing technology is geared to giving students the opportunity to learn basic sewing skills, pattern and fabric selection, and basic construction techniques through beginner-level projects. Guided Enrollment Note: Students will furnish their own supplies for projects.

Creating Foods
Students learn proper cooking and prepartation techniques related to the following categories of foods: quick breads, eggs and poultry, international foods, cookies, and fruits. In each unit students study recommended cooking techniques, scientific principles relating to recipes, and the role each plays in a healthy diet. The course integerates technical reading, writing, math/measurement, and problem solving within the curriculum. Basics of kitchen management and safety are integral to each lab situation. Guided Enrollment Note: Middle School FACS: Food & Nutrition: Two classes are offered in the M.S. FACS Department. By taking both classes (in no sequential order), studetns learn the basic food preparation skills for all categories of the Food Pyramid. completion of the courses will provide a solid introductory background for continuing in Baking or Food Science at the High School level and eventually into the Culinary Program.

Exploring Foods
Students learn proper cooking and preparatino techniques as they relate to the following categories of foods: yeast breads, cheese and milk, grains, vegetables, meats (other than poultry), and cakes. In each unit students study recommended cooking techniques, scientific principles relating to recipes, and the role each plays in a healthy diet. The course integrates technical reading, writing, math/measurement, and problem solving withing the curriculum. Basics of kitchen management and safety are integral to each lab situation. Healthy food choices are emphasized in each unit.

We will be sharing the exciting things happening in our classes here.