Family and Consumer Sciences (FCS) is a half semester course for sixth, seventh and eighth graders.

Sixth graders spend about a week with a unit called “Personal Best”, in which they are encouraged to take charge of their habits, including eating, sleeping, studing, keeping organized, and exercising. This is followed with a basic sewing course, where they learn some hand sewing, and the use of the sewing machine. Each student makes a simple project, using donated fabrics.

If time allows, we go to the kitchen area for a day or two of cooking.

Seventh graders learn to follow complex written directions. We use Haan Crafts sewing kits, which cost approximately $6.00-$20.00, depending upon the student’s choice. If time allows, we do some cooking.

Eighth graders learn to prepare healthful meals.

In lieu of a final test, each student plans, executes and reports on a meal he or she has cooked for his family.

This assignment appears below.

This year, third quarter students who have elected FCS for the focus on the eighth grade musical, will spend an additional 5 weeks exploring Asian foods, culminating with the production of snacks for the night of the production.

Mrs Bittner is best reached by email: mbittner (at) sau15.net

HOME EXPERIENCE

DIRECTIONS:

This will count as a final exam. You are to prepare a meal for your family. Your grade will depend on how ambitious your recipe or meal is, and how your family and guests comment on your preparation and cleanup. Please gather comments and signatures from as many people as you can. Ideally, I would be there to watch, so please give me as much information as you can!

NOTE: BEFORE YOU BEGIN, READ THE RUBRIC AT THE END!!!

PROJECT OUTLINE

I. Menu

a. Description of preparation or recipes.

b. Attention to variation in color, flavor, texture, and temperature

II. Shopping list (market order)

III. Work schedule or narrative of your work

IV. Comments and signatures of guests and yourself including cleanup!!

V. List of food groups included, WITH YOUR FOODS LISTED UNDER

To earn an A	v Neatly done in ink and in a folder or other binding v Detailed menu describing prep of each dish, or the recipe. v Menu is balanced, and contains a variety of color, flavor, texture and temperature. v 3-4 preparations. (This recognizes that some recipes involve many steps, such as preparing sauce and meatballs for spaghetti.) v Shopping list v Work schedule, or narrative of your work v Comments of guests and yourself, including cleanup. v A list of food groups used. v Pictures are appreciated, but not required.
For a B	v Legibly done v Detailed menu as in A v Comments as in A v 2-3 preparations v At least two of the other requirements for an A (work schedule, food groups, shopping list, pictures)
For a C	v Menu v Comments v 1-2 preparations v One of the other requirement for an A (Work schedule, food groups, shopping list, pictures)
For a D	v Menu v Comments v 1 preparation