Grade 9 Home Ec.
The purpose of the junior high program is to introduce students to a number of
areas within the Practical & Applied arts (PAA). Students going into grade 10
must have completed 100 hours of PAA. In Home Ec. Students will cover the first
1-2 modules in both the Foods & Clothing & textiles areas. If students decide to
take courses in these areas in high school they will be able to choose from higher
level modules.
- First half foods/second half Clothing
Marking Scheme:
Foods:
Labs
50%
Assignments & Quizzes
40%
Notebook/Portfolio
10%
100%
Sewing:
Projects & samples
60%
Assignments & Quizzes
30%
Notebook/portfolio
10%
100%
Course Content -numbers in brackets indicate the # of classes spent on the topic
Foods: Review lab procedures (expectations, groups, lab sheet, dish washing- 1)
Review of previous information (measuring, terms, baking basics etc. – 2)
Safety review (1)
Healthy eating, BMI, healthy habits, CFG (survey & results) Nutrients (3)
Meal Planning (2)
Garnishes (1)
Labs: High fiber/low fat food, nutrient, group assigned, lunch meal,
ethnic, Choice/meal/fondue (6)
Sewing: Safety in sewing, parts & function, machine operation (1)
Solving problems with your machine (1)
Pattern layout, cutting & Marking (1)
Terms & measurement (1)
Seam finishes & Fabric construction (2)
Clothing care, pressing & Ironing (home assignment) (1)
Making wise clothing purchases (1)
Mending (1)
Sewing projects & samples 15-20 classes
Extra Help: Available at noon & after school when arranged with the teacher.
Notebook:
- You must have a binder for this class (can share with one other subject)
- Keep notes in order and complete (Marked 2 times in a semester)
- Neatness – 10 Complete – 10 Time use & effort - 5 = /25
- Put notes in your binder when you get them so they don’t get lost. Notes will
not be given out a second time. Neatness & organization is very important.
General Class Information:
- Bring your binder, pens, pencils and supplies to each class. It should not be
necessary for you to leave the room once class has started.
- You are to be on time for class. You will get one free late then will be required
to serve a detention for each subsequent late.
- If you miss class YOU are responsible for getting the work you missed.
- Assignments are due on the due date, at the beginning of class. If assignments
are not handed in at the assigned time they are late (10% off). If you are absent
you must complete all missed work. You will be given a reasonable period of
time in which to complete the missed assignments. If there is going to be a
problem completing an assignment on time please see me BEFORE the
assignment is due.
Classroom Expectations (3 beliefs)
- Respect – No food or drink in the sewing lab
- Clean up after yourself
- return materials in the same condition you received them
- Appropriate volume
- Responsible – Report equipment problems immediately
- Follow safety rules
- Conserve tangible resources
- Pay your fees on time
- Appropriate classroom conduct – raise you hand - Don’t leave
without permission - Stay on task.
- Choose to learn – Listen to instructions
- Challenge yourself
- Be attentive
- Be Prepared & Punctual
Consequences- 1st – Warning – name on the board
2nd – Private meeting with the teacher & 1 noon detention
3rd – Parent & principal notified and 2 noon detentions
Adaptive Dimension:
- The adaptive dimension of teaching will be achieved by using a variety of
adaptations : Pre-teaching notes, types notes, outlines, more one on one help,
use of an EA where needed, working in pairs for assignments, fewer questions,
parallel material and assignments set with lower vocabulary but still meeting the
curriculum specific objectives, working in conjunction with the spec. Ed.
Teacher, the EA, and parents, verbal exams, use of a scribe, smaller pieces of
information provided over a longer period of time, more hands on work and
assignments to achieve objectives.
C.E.L.S.:
- Communication – Note taking, questions & answers, class discussion, defining
terms & verbal & written assignments.
- Numeracy – Measurement both in cooking and in sewing, estimating
- Critical & creative thinking – Posters, reports, computer research & individual
Assignment selection & completion.
- Personal & social values & skills – Lab interaction, demand for respect for self,
Other & teacher.
- Independent learning – Assignments, quizzes & individual projects
Instructional Strategies:
Direct method, indirect method, experiential learning, independent study &
interactive instruction.
Objectives:
1. To develop basic knowledge, skills & attitudes necessary for exploration and
pursuit of future further training in the areas of Food & Clothing.
2. To learn how to function in a less structured environment and develop
individual competencies in the areas of Foods & Clothing.
3. To develop a positive work ethic, productivity, self initiative and time
management.
4. To work safely and skillfully in a group setting.
5. To improve organizational skills
6. To expose the students to various areas of P.A.A. so as to promote an interest
in the areas covered
Grade 9 Timeline (Each # represents one class period)
1. Course outline, lab procedures & review, choose recipe
2. Finish review & safety
3. Lab #1 – High fiber/low fat food
4. CFG review (survey & results), nutrients
5. Lab # 2 – Nutrient food
6. “Super Size Me”
7. “Super Size Me”
8 Lab # 3 – Group Assigned
9. BMR/BMI/Healthy choices
10. Meal planning
11. Lab #4 - Ethnic
12. Finish meal planning
13. Fast Food Assignment
14. Lab #5 - Lunch
15. Garnishing & wrap up
16. Lab #6 – Choice & garnishes
17. Computer assignment – fast food
18. Final exam/binder check – taking measurements
19. Computer Design
20. Safety/ Parts & Functions
21. Parts & functions quiz/Layout
22. Trace Patterns
23. seam finishes/Pattern symbols/ Equipment
24. Sew
25. Fabric construction
26. Sew
27. Clothing care/ pressing & ironing
28. Sew
29. Making wise clothing purchases/ review/ quiz outline
30. Sew
31. Final exam & binder check
32. Sew to end