Family and Consumer Sciences

Mrs. Bittner mbittner@sau15.net (email checked daily)

SCHEDULE

Each student in the 6^th, 7^th and 8^th grade has FCS for one half of one quarter (approximately 5 weeks) each year. Each class meets daily for 40 minutes

SIXTH

Sixth graders begin with a unit called “Personal Best”, which focuses on organization, good study habits, nutrition, the importance of exercise and sufficient sleep. We move on to learn basic hand sewing and the use of a sewing machine. Each student will make a project, largely of his or her own design, such as a pillow or bag.

Supplies needed are currently on hand at school, thanks to donations of fabric by Auburn residents. Students who do not find fabric to their liking will need to purchase 1/2 yard of sturdy woven fabric. All students making pillows will need to supply polyfill stuffing.

Each class participates in constructing baby quilt as a community service. The finished quilts go to critically ill babies the world over.

SEVENTH

In seventh grade the focus is on learning to follow written directions with the use of sewing kits from the Haan Crafts company, which has proven to be reliable and cost efficient. Kits are available for approximately $5.00 and up, and contain all materials needed. If the cost is a problem, please call the school and leave a message, and I will return your call.

As a community service, each student works on a baby quilt, which is sent to a critically ill baby somewhere in the world.

If time allows, each class spends a few days in the foods lab doing some basic cooking.

EIGHTH

Eight graders learn preparation of healthy foods with special attention to presentation. The class culminates with the student preparing a meal for his/her family. Detailed information on this project below.

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

VI. Pictures are appreciated but not required

RUBRIC

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. ( Get signatures.) v A list of food groups used, and which foods are in each group. 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