CONTENT (General)

CONTENT (Specific)

ASSESSMENTS

ILLINOIS LEARNING STANDARD

Clean & organize the kitchen

·         Organize kitchen utensils & appliances

·         Know & apply principles of cleaning the kitchen

Physical work cleaning the kitchen is graded as the final exam

21A4c

22A3c

Review measurement, cooking terms, equip. & cooking methods

·         Know & explain how to measure food

·         Identify kitchen equipment by specific name

·         Convert measurements to an equivalent measure

·         Recognize cooking terms and be able to use the terms found in recipes

·         Know and be able to apply various cooking methods

WS Cooking terms

WS  Cooking methods

Contest – Cooking equip.

21A4c

Review Safety & Sanitation principles

·         Know and apply safety procedures in the kitchen

·         Know and apply sanitation procedures in the kitchen

Test – covers all review

22A3c

Plan Lab

Begin Timesavers Unit

·         Use teamwork to develop a plan to prepare a recipe designed to save time

·         Know & apply tips to save time preparing food

Grade lab plans

Food Lab:  Mexican Beef casserole

21A4c

22A3c

Test – covers all review

·         Know & apply more tips to save time in the kitchen (pkg. Mixes & combination cooking)

·         Know & apply crock pot cooking tips

·         Search for a favorite crock pot recipe on the Internet

·         Create a poster explaining their chosen crock pot recipe

·         Develop a speech to persuade classmates to vote for their recipe choice

·         Evaluate the crock pt choices given by classmates & vote on 1 recipe

Presentation graded

21A4c

22A3c

5C3b

Time Saving Techniques

·         Apply crock pot time saving techniques

·         Know & evaluate kitchen organization techniques to save time

·         Know & apply more time saving techniques

Lab:  Crock pot recipe of choice

Students evaluate school kitchen organization

Lab: Chop & freeze onions quick

21A4c

22A3c

Time Saving Techniques

·         Know & apply freezing techniques to save time

·         Review all time saving techniques

Lab:  Julienne veg. quick method

Test:  Kitchen time saving

21A4c

22A3c

Apply time saving techniques

·         Use teamwork to develop a plan to prepare a recipe to save time

·         Apply kitchen time savers

Lab plan graded

Lab:  Spaghetti

Lab:  Tortilla dessert & mini pizza

21A4c

22A3c

Making Healthy Food Choices

·         Explain how you can use the recommended dietary allowances

·         List the dietary guidelines for Americans

·         Explain how you can use the Dietary Guidelines when shopping for food, preparing food, & eating out

Lab Plans graded

Lab:  Pork Tenderloin Casserole

21A4c

22A3c

Making Healthy Food Choices

·         Explain how you can use the Dietary Guidelines when shopping for food, preparing food, & eating out

Graded worksheet

20C5b

Making Healthy Food Choices

·         Review healthy food choices

·         Use teamwork to create a healthy food dish

Lab:  Pork Tenderloin Casserole

Test:   Chapter 3 Healthy Food

           Choice

21A4c

21B3

21A3a

Nutrition Through the Life Cycle

·         Research the nutrition needs of people at different stages of life and describe their findings orally

Project graded

24A3c

Nutrition Through the Life Cycle

·         Know how exercise, fitness, special diets, and weight management are important to good health

·         Understand tips for maintaining weight

·         Recognize eating disorders

Test: chapter 4

22A3a

Cooking eggs

·         List factors affecting egg selection

·         Describe and apply principles and methods for cooking eggs

Worksheet graded

Lab:  Pudding

21A4c

21B3

21A3a

Fruits

·         Review principles of egg cookery

·         Discuss principles and methods of fruit cookery

Test: chapter 16 eggs

Lab:  Fruit pizza

21A4c

21B3

21A3a

Fruits

·         Describe how to properly select and store fruit

·         Prepare fruit preserves

Worksheet graded

Lab:  Strawberry Freezer Jam

21A4c

21B3

21A3a

Vegetables

·         Explain how to properly select and store vegetables

·         Prepare vegetables preserving their color, texture, flavor, and nutrients

Worksheet graded

Lab:  Cheesy potatoes

21A4c

21B3

21A3a

Semester Test

·         Scores from cleaning the kitchen the first week of school

Performance grade

21A3a

CONTENT (General)

CONTENT (Specific)

ASSESSMENTS

ILLINOIS LEARNING STANDARDS

Quick breads

·         Explain the function of ingredients in baked products

·         Prepare a quick bread

Worksheet graded

Lab:  Coffee cake

21A4c

21B3

21A3a

Body Measurements

Reading a pattern

·         Calculate proper body measurements

·         Apply principles of reading a pattern

Graded measurement activity

Quiz:  Pattern reading

Fibers to Fabric

·         Understand the origin of various fibers and their properties

·         Know how fibers are made into yarn

·         Recognize the difference between a knit and woven fabric

·         Identify various types of woven fabric

·         Identify various types of knit fabric

Worksheets Graded

Fabric Finishes

·         Differentiate the various methods of dying fibers, yarn, and fabric

·         Recognize various types of fabric finishes and know why they are needed

Test (Written)

Lab Practical Exam

Sewing Project

(Pajama Pants)

·         Understand grain in fabrics and know how to straighten grain

·         Cut out paper pattern for project

·         Interpret pattern layout from pattern directions and demonstration

Lab Participation grade

Project graded

21A3a

Sewing Project

(Pajama Pants)

·         Cut out material for project

·         Begin zig zag stitches around material edges to prevent fraying

Lab Participation grade

Project graded

21A3a

Sewing Project

(Pajama Pants)

·         Finish zig zag stitches around material

·         Sew back pieces to front pieces

Lab Participation grade

Project graded

21A3a

Sewing Project

(Pajama Pants)

·         Sew crotch together

·         Press seams open

·         Pin pockets to pajama sides

Lab Participation grade

Project graded

21A3a

Sewing Project

(Pajama Pants)

·         Sew pockets to pajama sides

·         Sew waistband

·         Put in either elastic or drawstring in waistband

Lab Participation grade

Project graded

21A3a

Sewing Project

(Pajama Pants)

·         Hem bottom of pajama pants

·         Complete Sewing project

Lab Participation grade

Project graded

21A3a

21A4c

CONTENT (General)

CONTENT (Specific)

ASSESSMENTS

ILLINOIS LEARNING STANDARDS

Child development

Child discipline

House plans & design

Marriage & relationships

Make-up & complexion issues

Frozen foods

·         Recognize child behavior in various aged children

·         Compare various discipline techniques for children

·         State a prediction of child reaction to various forms of discipline

·         Know the improper ways to discipline children

·         Develop a house plan with furniture placement

·         Recognize various house designs & building plans

·         Experiment with various make-up mediums

·         Apply makeup that best suits their color & face shape

·         Recognize the difference between love & infatuation

·         Know & apply techniques of conflict resolution

·         Analyze the problems/issues of blended families and give a solution to these problems

·         Identify & evaluate wise & foolish choices

·         Know & apply techniques to reduce crystal formation in ice cream

Project:  report on various age groups of children

Project:  House plan

Lab:  homemade ice cream

Test for each unit

Lab:  makeup

21A4c

22A3c

5C3b

7C3a

9A4b

24A5

25A5

24A4b