ST. MICHAEL-ALBERTVILLE MIDDLE - WEST
Family and Consumer Science 7 (Master)
Teacher: Megan Piechowski
September 2012
Content
CEQ:
• HOW DO I SEW!
Skills
Learning Targets
• HOW DO I SEW!
Assessment
Resources & Technology
A. Sewing Machine
A. Sewing Machine
A. Sewing Machine
A1. Sewing machine safety
A2. Identify the parts of the
sewing machine and their
functions
A3. Demonstrate proper
threading of sewing
machine and bobbin
A4. Demonstrate operation
of sewing machine
A5. Identify and apply
safety techniques when
operating a sewing machine
A1.Model safety
Husqvarna Sewing Machine
procedures
Instruction Book
A2.Quiz on machine parts
A3. Teacher observation of
threading and use of sewing
machine
A4. Sew fabric pin cushion B. Patterns
DIFF-Students select
projects of varying skill
levels--1, 2 or 3
UEQ:
°How do I operate a
sewing machine?
A. Sewing Machine
A1. Parts of the sewing
machine
B2. Threading the
sewing machine
B3. Operating the
sewing machine
UEQ:
°What is a sewing pattern?
°How do I read a sewing
pattern?
B. Patterns
°How do I read the
instruction sheet?
B1. Name the parts of the
pattern
B. Patterns
B2. Demonstrate proper
pinning of pattern
B1. Pattern pieces
B2. Reading the pattern B3. Demonstrate proper
cutting out of fabric and felt
and instruction sheet
To-Sew Guide for Teachers
B. Patterns
B1.Teacher observation of
proper pinning
B2.Teacher observation of
proper cutting
B3.Teacher observation of
proper marking
C. Hand Stitches
C. Hand Stitches
To-Sew Guide for Teachers
D. Reading Recipes
Adventures in Food and
Nutrition
"Kitchen Fundamentals"
Video
"Bakers Dozen Lessons for
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ALBERTVILLE MIDDLE - WEST
Content
B3. Pattern layout
B4. Marking of pattern
pieces
UEQ:
°How do I thread a needle
and tie a knot?
°How do I do the basic
hand stitches needed to
know to complete the pillow
project?
C. Hand Stitches
C1. Threading a needle
and tying a knot
C2. Slipstitch
C3. Backstitch
C4. Outline stitch
C5. Blanket stitch
CEQ:
° HOW CAN ONE
PREPARE SIMPLE MEAL
ITEMS?
UEQ:
°How do I correctly follow a
recipe?
D. Reading Recipes
D1. Parts of a recipe
Skills
B4. Demonstrate proper
marking of felt and fabric
pattern pieces
C. Hand Stitches
C1. Demonstrate threading
a needle and tying a knot
C2. Demonstrate proper
hand stitches
Slipstitch
Backstitch
Outline stitch
Blanket stitch
D. Reading Recipes
D1. Demonstrate proper
measuring
D2.Identify equipment used
for measuring ingredients in
the kitchen
D3. Identify tools used
when cooking
D4.Compare cooking terms
D5.Compare the various
measuring units
D6. Plan and organize tasks
for laboratory experiences
E. Food Safety
E1. Demonstrate any
Learning Targets
Assessment
Teacher observation of
hand stitches
ST. MICHAEL-
Resources & Technology
Better Baking" DVD
"Basic Kitchen Safety"
Video
CA=Teacher observation of
finished sewing project
CA=Sewing Test
E. Food Safety
"SOS-- Safe or Sorry"
Teaching Food Safety Unit,
D. Reading Recipes
D1.Applied proper
Minnesota Department of
measuring techniques in
Health
laboratory situations
"SOS Crazy Cooks" Video
D2. Applied safety and
sanitation rules in
production of various food F. Quick Breads
products in labs
Discovering Food and
D3. Analyze cooking
Nutrition
situations
"Best of Muffins" Video
"Baking Powder Biscuits"
Complete Recipe
Video
Worksheet
Complete Kitchen Safety
G. Microwave Cooking
Worksheet
Discovering Food and
CA= Test on reading
Nutrition
recipes
"Zap It! What you don't
know about microwaves"
Video
E. Food Safety
E1. Grow bacteria in a petri
dish
H. Manners and Meal
E2. Time effect on bacteria Service
growth worksheet
Discovering Food and
Nutrition
CA= Test on food safety
"Tablescapes--Setting the
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Content
D2. Proper measuring of
ingredients
D3. Measuring equivalents
D4. Cooking abbreviations
D5. Cooking terms
UEQ:
°What is a Food Borne
illness?
°What are the steps you
should follow for safe food
handling?
E. Food Safety
E1. Microorganisms
E2.Safe handling of food
UEQ:
°What skills are needed for
preparing quick breads?
F. Quick Breads
F1. Muffins
F2. Baking Powder Biscuits
F3. Sweet Quick Breads
F4. Donuts
UEQ:
°How does one use a
microwave oven to prepare
food?
Family and Consumer Science 7 (Master)
Skills
background knowledge of
food safety with pre-test
E2.Define food borne
illnesses, identification
symptoms and specific
factors contributing to food
safety.
E3. Identify food borne
illness symptoms, causes,
and prevention.
E4.Identify proper food
handling procedures to
avoid unsanitary situations
which could result in illness
or infection
F. Quick Breads
F1.Identify the difference
between quick breads and
yeast breads.
F2. Identify types of quick
bread mixtures (Pour &
Drop Batter and Dough)
F3. Identify the different
types of leavening agents,
their importance and the
influence they have on the
final product.
F4. Identify quick bread
methods of preparation
(Muffin and Biscuit)
F5.Prepare muffins
Learning Targets
Assessment
ST. MICHAEL-
Resources & Technology
Table" Video
F. Quick Breads
F1. Demonstrate
production of muffins,
baking powder biscuits, and
sweet breads using written
recipes
Complete Breads
Worksheet
CA= Test on quick breads
G. Microwave Cooking
G1. Written descriptive
narrative: 2 food items
demonstrated by the
teacher
G2. Compare production of
cake in microwave oven
versus traditional oven.
Complete Microwave
Worksheet
CA= Microwave test
H. Manners and Meal
Service
H1. Teacher observation of
table setting and manners
while eating pizza
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Content
Family and Consumer Science 7 (Master)
Skills
independently
F6.Prepare baking powder
biscuits following the
proper steps
G. Microwave Cooking
G1.Operation of the
microwave oven
G2. Materials used
G3. Procedures for preparing G. Microwave Cooking
food
G1.Safe operation and
maintenance of microwave
oven
G2. Awareness of materials
UEQ:
°What are the most common used for microwave
types of meal service used in cooking
the United States today?
G3. Identify the basic steps
°What is proper table
involved in microwaving
etiquette?
carrots
cheesy potatoes
H. Manners and Meal
store 'n spoon burgers
Service
caramel ring
H1. Meal Service
bacon and eggs
Buffet service
Family style
Plate service
H. Manners and Meal
H2. Table setting
Service
H3. Table Manners
H1.Identify basic meal
service
buffet service
family style service
plate service
H2. Table setting
H3. Basic table manners
October 2012
FACS 7
Learning Targets
Assessment
Complete Meal Service
Worksheet
CA= Manners and Meal
Service Quiz.
ST. MICHAEL-
Resources & Technology
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Family and Consumer Science 7 (Master)
Piechowski
ALBERTVILLE MIDDLE - WEST
Content
CEQ:
• HOW DO I SEW!
Skills
UEQ:
°How do I operate a sewing
machine?
A. Sewing Machine
A. Sewing Machine
A1. Parts of the sewing
machine
B2. Threading the sewing
machine
B3. Operating the sewing
machine
UEQ:
°What is a sewing pattern?
°How do I read a sewing
pattern?
°How do I read the
instruction sheet?
B. Patterns
B1. Pattern pieces
B2. Reading the pattern
and instruction sheet
B3. Pattern layout
B4. Marking of pattern
pieces
A1. Sewing machine
safety
A2. Identify the parts
of the sewing machine
and their functions
A3. Demonstrate
proper threading of
sewing machine and
bobbin
A4. Demonstrate
operation of sewing
machine
A5. Identify and apply
safety techniques when
operating a sewing
machine
Learning Targets
A1, A5: I can safely
use a sewing machine.
A2: I can identify the
different parts of the
sewing machine and
tell what they do.
A3: I can thread a
sewing machine and
wind a bobbin.
ST. MICHAEL-
Assessment
Resources & Technology
A. Sewing Machine
A. Sewing Machine
A1.Model safety
procedures=CFA
A2. Teacher observation
of threading and use of
sewing machine=CFA
A3. Sew fabric pin
cushion=CSA
Husqvarna Sewing Machine
Instruction Book
B. Patterns
B1.Teacher observation
of proper pinning=CFA
B2.Teacher observation
of proper cutting=CFA
B3.Teacher observation
of proper marking=CFA
Key Vocabulary
presser foot
take up lever
foot pedal
feed dogs
hand wheel
backstitch
seam allowance
B. Patterns
To-Sew Guide for Teachers
B. Patterns
B1. Name the parts of
the pattern
B2. Demonstrate
proper pinning of
pattern
B1: I will be able to
identify pattern
symbols.
B2: I can pin on
pattern pieces.
B3: I can cut out
woven and felt pieces.
B4: I can mark woven
C. Hand Stitches
C1,2. Teacher
observation of hand
stitches=CFA
Key Vocabulary
notches
cutting line
stitching line
tracing wheel
tracing paper
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Family and Consumer Science 7 (Master)
Piechowski
ALBERTVILLE MIDDLE - WEST
Content
UEQ:
°How do I thread a needle
and tie a knot?
°How do I do the basic hand
stitches needed to know to
complete the pillow project?
C. Hand Stitches
C1. Threading a needle
and tying a knot
C2. Slipstitch
C3. Backstitch
C4. Outline stitch
C5. Blanket stitch
CEQ:
° HOW CAN ONE PREPARE
SIMPLE MEAL ITEMS?
UEQ:
°How do I correctly follow a
recipe?
D. Reading Recipes
D1. Parts of a recipe
D2. Proper measuring of
ingredients
D3. Measuring equivalents
D4. Cooking abbreviations
D5. Cooking terms
Skills
B3. Demonstrate
proper cutting out of
fabric and felt
B4. Demonstrate
proper marking of felt
and fabric pattern
pieces
C. Hand Stitches
C1. Demonstrate
threading a needle and
tying a knot
C2. Demonstrate
proper hand stitches
Slipstitch
Backstitch
Outline stitch
Blanket stitch
D. Reading Recipes
D1. Demonstrate
proper measuring
D2.Identify equipment
used for measuring
ingredients in the
kitchen
D3. Identify tools used
when cooking
D4.Compare cooking
terms
D5.Compare the
Learning Targets
fabric and felt pattern
pieces.
C1: I can thread a
hand-sewing needle
and tie a knot.
C2: I can do the
following hand
stitches:
slip stitch, back stitch,
outline stitch and
blanket stitch.
D1, D2, D5: I can
correctly use dry and
liquid measuring cups.
D3: I can identify
tools used in baking.
D4: I will know the
difference between
different cooking
terms.
D6: I can use a lab
plan to organize my
time.
Assessment
Sewing Project=CSA
D. Reading Recipes
D1.Applied proper
measuring techniques in
laboratory
situations=CFA
D2. Applied safety and
sanitation rules in
production of various
food products in
labs=CFA
D3. Analyze cooking
situations=CFA
ST. MICHAEL-
Resources & Technology
C. Hand Stitches
To-Sew Guide for Teachers
Informative Writing: I Love to
Sew!
YouTube Video:
http://www.youtube.com/watch?v...
Key Vocabulary
running stitch
Recipes Test=CSA
slip stitch
back stitch
outline stitch
E. Food Safety
E1, E2, E3. Identify risky blanket stitch
foods and non- risky
foods=CFA
Food Safety Test=CSA
D. Reading Recipes
Adventures in Food and Nutrition
"Bakers Dozen Lessons for Better
F. Quick Breads
F1. Demonstrate
Baking" DVD
production of muffins
"Basic Kitchen Safety" Video
and baking powder
biscuits=CFA
Key Vocabulary
Quick Breads Test=CSA straight edge spatula
liquid measuring tools
G. Microwave Cooking dry measuring tools
G1. Demonstrate
measuring spoons
production of caramel
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Content
UEQ:
°What is a Food Borne illness?
°What are the steps you should
follow for safe food
handling?
E. Food Safety
E1. Microorganisms
E2.Safe handling of food
UEQ:
°What skills are needed for
preparing quick breads?
F. Quick Breads
F1. Muffins
F2. Baking Powder Biscuits
UEQ:
°How does one use a
microwave oven to prepare
food?
G. Microwave Cooking
G1.Operation of the microwave
oven
G2. Materials used
G3. Procedures for preparing
food
Family and Consumer Science 7 (Master)
Skills
Learning Targets
various measuring units
D6. Plan and organize
tasks for laboratory
E1, E2, E3: I can
experiences
identify foodborne
illnesses and know
how to avoid them.
E4: I can identify the
E. Food Safety
E1. Demonstrate any
steps to safely handle
background knowledge food items.
of food safety with pretest
E2.Define food borne
illnesses, identification
symptoms and specific
factors contributing to
food safety.
E3. Identify food borne
illness symptoms,
causes, and prevention. F1: I can explain the
E4.Identify proper food difference between
handling procedures to quick and yeast
avoid unsanitary
breads.
situations which could
F2: I can identify
result in illness or
different quick bread
infection
mixtures.
F3: I can explain
leaving agents, what
they do and how
F. Quick Breads
F1.Identify the
they're different.
difference between
F4: I can describe the
quick breads and yeast two types of mixing
breads.
methods for quick
F2. Identify types of
breads.
Assessment
breakfast ring in the
microwave=CFA
G1, G2. Complete
Microwave Study
Guide=CFA
Microwave Quiz=CSA
H. Manners and Meal
Service
H1, H2. Please Pass the
Manners Packet=CSA
ST. MICHAEL-
Resources & Technology
E. Food Safety
"SOS-- Safe or Sorry" Teaching
Food Safety Unit, Minnesota
Department of Health
"Food Safety Investigation" Video
Narrative Writing: A Bacteria's
Journey
Key Vocabulary
danger zone
bacteria
virus
food borne illness
risky foods
non-risky foods
food safety
F. Quick Breads
Discovering Food and Nutrition
"Just the Facts: Muffins" Video
"Quick Breads" Video
Key Vocabulary
batter
dough
quick bread
yeast bread
leavening agent
muffin method
biscuit method
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Content
UEQ:
°What are the most common
types of meal service used in
the United States today?
°What is proper table etiquette?
H. Manners and Meal Service
H1. Table setting
H2. Table Manners
Family and Consumer Science 7 (Master)
Skills
quick bread mixtures
(Pour & Drop Batter
and Dough)
F3. Identify the
different types of
leavening agents, their
importance and the
influence they have on
the final product.
F4. Identify quick
bread methods of
preparation (Muffin
and Biscuit)
F5.Prepare muffins
independently
F6.Prepare baking
powder biscuits
following the proper
steps
G. Microwave
Cooking
G1.Safe operation and
maintenance of
microwave oven
G2. Awareness of
materials used for
microwave cooking
G3. Identify the basic
steps involved in
microwaving
carrots
cheesy potatoes
Learning Targets
F5, F6: I can make
muffins and biscuits.
G1: I can safely
operate a microwave
oven.
G2: I can identify
what materials to
use when microwave
cooking.
G3: I can microwave
carrots, cheesy
potatoes, store-nspoon burgers and a
caramel breakfast
ring.
Assessment
ST. MICHAEL-
Resources & Technology
G. Microwave Cooking
Discovering Food and Nutrition
"Zap It! What you don't know
about microwaves" Video
Argument Writing: My Favorite
Lab
Key Vocabulary
microwaves
H. Manners and Meal Service
Tech Integration: "Please Pass the
Manners" computer assignment
Key Vocabulary
etiquette
H1, H2: I can set a
table and demonstrate
table manners.
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ALBERTVILLE MIDDLE - WEST
Content
Family and Consumer Science 7 (Master)
Skills
store 'n spoon burgers
caramel ring
bacon and eggs
Learning Targets
Assessment
ST. MICHAEL-
Resources & Technology
H. Manners and Meal
Service
H1. Table setting
H2. Basic table
manners
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