SPRING GROVE AREA SCHOOL DISTRICT
PLANNED INSTRUCTION
Course Title:
Family and Consumer Science
Length of Course:
9 weeks
Grade Level(s):
8
Periods Per Cycle:
3 double periods
Units of Credit:
.25
Length of Period:
86 minutes per double period
Required: yes
Elective:
Total Instructional Time:
Approximately 30 hours
Course Description: The 8th grade Family and Consumer Science program focuses on developing skills in foods and nutrition, textiles and clothing
and introductory child development.
Objectives of Planned Course:
1. All students will have knowledge of: nutrient functions, deficiencies and sources.
2. All students will be able to apply knowledge and comprehension of measuring and cooking equipment.
3. All students will be able to comprehend and recall knowledge of cooking terms and abbreviations.
4. All students will recall knowledge of organizational skills, measuring techniques, cooking terms and safety.
5. All students will be able to perform laboratory duties preparing foods through conventional and microwave methods.
6. All students will create a project using a pattern that incorporates the use of hand and machine sewing, safety, organizational skills, time
management and decision making.
7. All students will be able to recognize and compare the physical, social emotional and cognitive needs of infants, toddlers and
preschoolers.
8. All students will be able to relate knowledge of developmental stages, organize and market a baby-sitting position.
9. All students will recognize specific information related to child safety.
Relationship to FCS Academic Standards and Strategic Plan:
Financial and Resource Management 11.1.6.D
Balancing Family Work and Community Responsibility 11.2. 6.A, B, C, 9.C
Food Science and Nutrition11.3. 6.B, C, E, F, 9.A, B, D, E,
Child Development 11.4.6.C, 9.A, B,
Course Materials:
Primary Source(s):
Visual aides, Patterns, Teacher prepared handouts
Adopted: 8/21/91
Re-Adopted: 9/98; 10/04
F:\SHARE\BRRS\NEWCURR\Family ConsumerSciences\2004-05\8th Grade Family & Consumer Science\Cover Sheet.DOC
Supplemental Source(s)
Guest speakers, Films, Teacher prepared handouts, one on
one, assigned internet sites, workbooks
Discovering Life Skills: teacher and student texts,
student workbook, Resource kit
Nutrition and Wellness: teacher and student texts,
student workbook, resource kits
CONTENT
STANDARDS
Family and Consumer Science –
Grade 8
The student will have
knowledge of nutrient:
functions, deficiencies and
sources:
Protein
Fats
Carbohydrates
Vitamins
Minerals
Water
GRADE-LEVEL BENCHMARKS
GRADE SPECIFIC CRITERIA
INSTRUCTIONAL STRATEGIES,
LEARNING PRACTICES,
ASSESSMENTS
ACTIVITIES AND
EXPERIENCES
11.3 Food Science and
Nutrition
When given an assigned
nutrient, the student will identify
the functions, deficiencies,
good sources and other
essential facts.
Cookbook project
Display posters
Class presentations
Cooperative learning
groups
Research
Data collection
Observation
Create project
Oral response
Presentation
TIME:
2 DOUBLE PERIODS
172 MINUTES
MATERIALS AND RESOURCES:
TEXTBOOK, TRADE BOOKS, ASSIGNED INTERNET SITES, WORKBOOK, TEACHER PREPARED HANDOUTS
ENRICHMENT AND EXPANDED OPPORTUNITIES:
GUEST SPEAKERS FROM HOSPITAL OR COMMUNITY WITH DIETETIC CERTIFICATION, INDEPENDENT STUDY
REMEDIATION AND INTERVENTION STRATEGIES:
Peer tutor, Parent Aide, Research worksheets, One on One, Resource books, Re-teach
1
CONTENT
STANDARDS
GRADE-LEVEL BENCHMARKS
GRADE SPECIFIC CRITERIA
Family and Consumer Science –
Grade 8
The student will be able to
apply knowledge and
comprehension of:
Measuring equipment:
Nested spoons
Liquid measuring cups
Dry measuring cups
Mixing equipment:
Mixing bowls
Wooden spoons
Single egg beater
Pastry blender
Electric mixer
Others
Cooking equipment:
Range
Broiler
Broiler pan
Sauce pan
Cook sheet
Muffin tin
Microwave oven
Other
Safety
INSTRUCTIONAL STRATEGIES,
LEARNING PRACTICES,
ASSESSMENTS
ACTIVITIES AND
EXPERIENCES
11.3 Food Science and
Nutrition
The student will select and
apply the proper mixing,
measuring and cooking
equipment while preparing a
luncheon.
Demonstration lab
Analyzing recipes
Cooperative learning
groups
Laboratory
experiences
Preparation of lab
recipe
Observation
Testing
Oral response
TIME:
1 DOUBLE PERIOD
86 MINUTES
MATERIALS AND RESOURCES:
TEXTBOOK, TRADE BOOKS, ASSIGNED INTERNET SITES, WORKBOOK, TEACHER PREPARED HANDOUTS
ENRICHMENT AND EXPANDED OPPORTUNITIES:
GUEST SPEAKERS, SPECIAL LUNCHEON WITH INVITED GUESTS, AT HOME RECIPE PREPARATION
REMEDIATION AND INTERVENTION STRATEGIES:
At home recipe preparation, peer assistance, re-teach, one to one
2
CONTENT
STANDARDS
GRADE-LEVEL BENCHMARKS
GRADE SPECIFIC CRITERIA
Family and Consumer Science –
Grade 8
The student will be able to
comprehend and recall
knowledge of:
Cooking terms:
Mix
Beat
Blend
Dice
Chop
Mince
Brown
Bake
Broil
Other
Abbreviations:
Tablespoon
Teaspoon
Cup
Few grains
Fluid Ounce
Pound
Other
INSTRUCTIONAL STRATEGIES,
LEARNING PRACTICES,
ASSESSMENTS
ACTIVITIES AND
EXPERIENCES
11.3 Food Science and
Nutrition
The student will apply and
show understanding of cooking
terms and abbreviations used
in recipes.
Cooperative learning
groups
Demonstrations
Analyzing recipes
Test
Worksheet
Judge recipe
preparation
Teacher
observations
Laboratory
experience
Worksheet
TIME:
1 DOUBLE PERIODS
86 MINUTES
MATERIALS AND RESOURCES:
TEXTBOOK, TRADE BOOKS, ASSIGNED INTERNET SITES, WORKBOOK, TEACHER PREPARED HANDOUTS
ENRICHMENT AND EXPANDED OPPORTUNITIES:
INVITED GUESTS, GUEST SPEAKERS, AT HOME RECIPE PREPARATION
REMEDIATION AND INTERVENTION STRATEGIES:
One to one, Re-teach, peer assistance, at home recipe preparation
3
CONTENT
STANDARDS
GRADE-LEVEL BENCHMARKS
GRADE SPECIFIC CRITERIA
Family and Consumer Science –
Grade 8
The student will recall
knowledge of organizational
skills, measuring techniques,
lab roles to prepare
luncheon foods through
conventional or microwave
methods.
INSTRUCTIONAL STRATEGIES,
LEARNING PRACTICES,
ASSESSMENTS
ACTIVITIES AND
EXPERIENCES
11.3 Food Science and
Nutrition
11.2 Balancing Family,
Work and Community
Responsibility
The student will apply and
show understanding of
organization, analysis, and
preparation of recipes.
Cooperative learning
group experience
Demonstration
Analyzing and
interpreting recipes
Teacher observation
Worksheet
Lab experience
Judging recipe
preparation.
TIME:
4 DOUBLE PERIODS
344 MINUTES
MATERIALS AND RESOURCES:
TEXTBOOK, TRADE BOOKS, ASSIGNED INTERNET SITES, WORKBOOK, TEACHER PREPARED HANDOUTS
ENRICHMENT AND EXPANDED OPPORTUNITIES:
AT HOME RECIPE PREPARATION, INVITED LUNCHEON GUEST, COMMUNITY SERVICE PROJECT
REMEDIATION AND INTERVENTION STRATEGIES:
Peer tutor, One-on-one, Re-teach, parent aide, resource books, worksheets
4
CONTENT
STANDARDS
GRADE-LEVEL BENCHMARKS
GRADE SPECIFIC CRITERIA
Family and Consumer Science –
Grade 8
The student will create a
pillow using a pattern which
incorporates the use of:
Pattern
Direction sheet
Safety rules
Hand sewing
Machine sewing
Organizational skills:
Decision making
Time management
INSTRUCTIONAL STRATEGIES,
LEARNING PRACTICES,
ASSESSMENTS
ACTIVITIES AND
EXPERIENCES
11.2 Balancing Family,
Work and Community
Responsibility
11.1 Financial and
Resource Management
The student will identify, apply
and select the proper
equipment and skills to
complete a sewing project.
Guide sheets
Demonstrations
Analyzing patterns
Teacher observation
Teacher
observations
Teacher prepared
project evaluations
Testing
Worksheets
TIME:
10 DOUBLE PERIODS
860 MINUTES
MATERIALS AND RESOURCES:
TEXTBOOK, TRADE BOOKS, ASSIGNED INTERNET SITES, WORKBOOK, TEACHER PREPARED HANDOUTS, COMMERCIAL PATTERNS, HANDS ON
MATERIALS, VISUAL RESOURCES
ENRICHMENT AND EXPANDED OPPORTUNITIES:
ART SHOW PARTICIPATION, YORK FAIR PARTICIPATION, EMBELLISHMENTS
REMEDIATION AND INTERVENTION STRATEGIES:
One-to-one, peer assistance, re-teach, parent aides, resource books, worksheets
5
CONTENT
STANDARDS
GRADE-LEVEL BENCHMARKS
GRADE SPECIFIC CRITERIA
Family and Consumer Science –
Grade 8
The student will be able to
recognize and compare the
physical, social, emotional,
and intellectual needs of
infants, toddlers and
preschoolers.
INSTRUCTIONAL STRATEGIES,
LEARNING PRACTICES,
ASSESSMENTS
ACTIVITIES AND
EXPERIENCES
11.4 Child Development
The student will identify and
explain the specific needs of
each stage of development.
Guest speakers
Letter writing
Collage
Cooperative learning
groups
Visual aides
Professional films
Testing
Teacher handouts
Oral presentations
Oral responses
TIME:
2 DOUBLE PERIODS
172 MINUTES
MATERIALS AND RESOURCES:
TEXTBOOK, TRADE BOOKS, ASSIGNED INTERNET SITES, WORKBOOK, TEACHER PREPARED HANDOUTS, VISUAL RESOUCES
ENRICHMENT AND EXPANDED OPPORTUNITIES:
GUEST SPEAKER
REMEDIATION AND INTERVENTION STRATEGIES:
One-to-one, resource book, peer assistance, re-teach
6
CONTENT
STANDARDS
GRADE-LEVEL BENCHMARKS
GRADE SPECIFIC CRITERIA
Family and Consumer Science –
Grade 8
The student will be able to
relate knowledge of
developmental stages to
organize and market a
babysitting position:
Babysitting business:
Interview
Marketing
Salary
The student will recognize
specific information related
to:
Safety
Emergency phone
numbers
First aide
Child proofing
Food selection and
avoidance
Poisonous look-alikes
CPR
INSTRUCTIONAL STRATEGIES,
LEARNING PRACTICES,
ASSESSMENTS
ACTIVITIES AND
EXPERIENCES
11.2 Balancing Family,
Work and Community
Responsibility
The student will know interview
skills and safe marketing
techniques to obtain a
babysitting position.
Guest speaker
Interview sheets
Role playing
Oral responses
Role play
Testing
Teacher observation
11.4 Child Development
The student will collect safety
data, know personal safety
skills, identify childproofing,
know specific safety rules
related to infants, toddlers,
preschoolers, and know
resources in the event of an
emergency.
Visual aides
Guest speakers
Oral responses
Teacher prepared
project
TIME:
2 DOUBLE PERIODS
172 MINUTES
MATERIALS AND RESOURCES:
TEXTBOOK, TRADE BOOKS, ASSIGNED INTERNET SITES, WORKBOOK, TEACHER PREPARED HANDOUTS, FILMS, VISUAL AIDES
ENRICHMENT AND EXPANDED OPPORTUNITIES:
GUEST SPEAKERS, INTERVIEW SHEETS, ENCOURAGING STUDENTS TO COMPLETE BABYSITTING CLASSES
REMEDIATION AND INTERVENTION STRATEGIES:
One-to-one, resource books, peer assistance, re-teach,
F:\SHARE\BRRS\NEWCURR\Family ConsumerSciences\2004-05\8th Grade Family & Consumer Science\Planned Instruction.doc
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