· Clothing appreciation

· Identify standards of good construction

· Compare price to quality of clothes

· Give guidelines for shopping and storing clothes

· Read and understand a care label

· Describe how to sort and wash clothes

· Successfully sew a button on a garment

· Class discussions

· Fads and classic clothing assignment

· Care label evaluation

· Button repair

· Information sheet on buying clothes

· Tests

· Introduction to sewing

· Small equipment

· Large equipment

· Terms

· Pattern selection

· Pattern usage

· Material choices

· Construction

· Care

· Identify small equipment and how it is used

· Identify the parts of a sewing machine and state why important

· Thread and operate a sewing machine

· Interpret pattern markings and layout diagrams

· Discuss fabric choices based on use of fabric

· Lay out, cut, and mark a pattern

· Define common clothing construction terms

· Perform sewing skills using a variety of basic techniques

· Class discussions

· Worksheets and practice sheets

· Preparation of a simple garment

· Quizzes and tests

· Recycling my clothes

· Discuss the value of recycling clothes

· List and compare where recycled clothes could be useful

· Design a project using a recycled garment

· Class discussion

· Quizzes and tests

· Clothes evaluation

· Preparation and construction of a recycled garment

· Introduction to Foods

· Discuss the value of proper eating habits

· List the food pyramid

· Discuss in class how food choices are made

· Discuss in class food myths

· Compare health foods and organic foods (definition, costs, and use)

· Discuss in class the needs of athletes

· Class discussion

· Food pyramid collage

· Research—food diets or food myths

· Class presentation

· Tests

· Meal Patterns

· Explain how meal patterns and resources affect meal planning

· List the elements of meal appeal

· Give suggestions for simple and nutritious meals

· Compare fast-food menu to a nutritious menu

· Worksheets

· Menu plans with snacks

· Test

· Introduction to the kitchen

· Location and use of small and large equipment

· Terms--recipes

· Abbreviations

· Measuring techniques

· Safety and sanitation

· Labels

· Identify large and small equipment and their uses

· Read and understand recipe terminology

· Measure solids and liquids

· Practice safety and sanitation in a kitchen situation

· Use large equipment discussed in class

· Read and discuss the importance of a food label

· Team work

· Lab-preparation of snack in microwave

· Safely and sanitation techniques

· Test

· Grain snacks

· Identify the nutritional value of snacks made with grain productions

· Select and use correct methods of food preparation based on products

· Prepare snacks that are nutritious for a family

· Discuss how to shop for grain products—compare prices

· Questions at end of chapter

· Preparation of muffins

· Preparation of a convenient product

· Team work

· Evaluation form

· Safety and sanitation

· Tests

· Fruit snacks

· Vegetables snacks

· Discuss how fruits and vegetables can be nutritious

· Prepare a nutritious fruit snack

· Prepare a nutritious vegetable snack

· Class discussion

· Worksheet

· Preparation of fruit and vegetable snacks

· Team work

· Use of equipment

· Safety and sanitation

· Healthy snacks

· Use of specific equipment

· Discuss in class how equipment is used to prepare—food processor, electric fry pan, blenders, toaster ovens, broiler pans

· Discuss safety features of above equipment

· Prepare snacks in above equipment

· Class discussion

· Lab preparations

· Team work

· Safety and sanitation

· Changing family lifestyles

· Values families meet

· Families preserve culture

· Discuss trends that affect families

· Evaluate attitudes involving families

· Discuss how families have changed

· Identify the value of families

· Discuss the impact of technology

· Recognize strengths in a family

· Discussion

· Group work

· Worksheets

· Quiz and test

· Family patterns

· Family personalities

· Family life cycle

· Family communications

· Compare family life styles, being realistic

· Determine autocratic and democratic management

· Use planning process

· Family goal setting

· Identify important family life cycle changes

· Recognize good communication and how it can be blocked

· Discussion

· Worksheets

· Timeline

· Quizzes and tests

· Relationships-dating, friends, family, older adults

· Discuss the steps in dating and the value of dating toward a commitment

· Discuss healthy and unhealthy dating

· Discuss parental concerns in dating

· Analyze dating finances

· Identify qualities of mature love

· Balance relationships inside and outside an immediate family

· Role play

· Discussion

· Journal writings

· Quizzes and tests

· Understanding sexuality of married couples

· Teen pregnancy

· STD’s

· Decisions

· Substitute care

· Marriage as a unit

· Define sexuality

· Discuss the relationship between values and sexuality

· Explain how pregnancy can be prevented

· List helpful sources available to pregnant teens

· Describe the need and types of substitute care available

· List steps in decision-making process

· Discuss marriage customs

· Discuss expectations of a marriage

· Compare single life to marriage

· Journal writings

· Worksheets

· Research

· Class discussions

· Presentation

· Quizzes and test

· Anatomy

· Prenatal Development

· Aware of male and female anatomy- reproduction

· Name the stages of pregnancy.

· Describe prenatal development during the 3 stages

· Explain multiple births

· Discuss infertility

· Describe inherited characteristics

· Class discussion

· Journal writing

· Worksheets

· Quizzes and tests

· Problems in prenatal development

· Getting ready for baby’s arrival---needs, cost alternatives, method of arrival

· Name and describe specific types of birth defects

· Discuss causes and prevention of some birth defects

· Discuss the purchases and other preparations parents need to make

· List ways to reduce cost of having a baby

· Discuss childbirth choices available

· 2-3 pages paper on birth defect

· Class presentation

· Worksheets

· Discussion

· Cost analyses of baby supplies

· Class discussion

· Quizzes and tests

· Healthy pregnancy

· Birth process and choices

· Explain the importance of nutrition

· List early signs of pregnancy

· Discuss importance of early and regular medical checkups

· Discuss childbirth methods available

· Describe ways parents can prepare for childbirth

· Recognize ways in which labor begins

· Create a pregnancy diet menu for a week

· Class discussion

· Internet research on childbirth methods

· Worksheets

· Quizzes and tests

· New family member

· Family issues

· Baby’s first year

· Recognize emotional development of family members

· Describe characteristics of newborn

· Describe babies’ basic needs

· Recognize changes in family routines---attitudes

· Describe physical, mental, social, intellectual development in newborn

· Identify how to bathe, dress, and diaper a baby

· Describe a newborn’s eating pattern

· Class discussions

· Worksheets

· Interviews

· "Baby Think It Over"

· Research

· Display board

· Class presentation

· Quizzes and tests

· Inquiry and Research

· Children’s emotional development

· Explain the importance of giving children love and support

· Define negative and positive reinforcement

· Journal

· Interviews

· Worksheets

· Class discussions

· Children’s behavior

· Discuss effective techniques for encouraging appropriate behavior

· Explain how and why to set limits

· Discuss effective ways of dealing with misbehavior

· Observations

· Class discussions

· Quizzes and tests

· Being a daycare provider

· List opportunities for a daycare provider

· Discuss laws and government agencies that help daycare providers

· Summarize the duties and responsibilities of a daycare provider

· Critique toys, books, and needed supplies

· Observation journal

· Design a daycare faculty

· Research

· Class presentation

· Class discussion

· Quizzes and tests

· Setting up a Play school

· Explain the importance of play

· Discuss age appropriate toys and activities

· Design an age appropriate atmosphere

· Prepare and serve nutritious snacks

· Be aware of health and safety issues

· List techniques for communicating with 3-4 year olds

· Discuss the importance of a time schedule

· Research

· Creation of appropriate activities

· Choice of toys and books

· Preparation of children snacks

· Journal

· Worksheets

· Quizzes and tests

· Play school

· Participating in a play school situation

· Journal

· Interview

· Final class discussion

· Development of the Food Service Industry

· History and organization of the food service industry.

· Varied duties at different job stations

· Use and operation skills in the food service industry (applications)

· Class discussions

· Test

· Career Exploration—Food service careers

· Inventory and Skills surveys

· Media use for career research

· Internet use for career research

· Interview skills for research

· Writing and organization of research paper

· Oral presentation to the class

· 2-3 page career research report, based on individual’s interest and skills.

· Occupational Experiences

· A. Traits and Choices

· B. Job Search

· C. On the Job

· Sanitation—personal and industry

· Practice personal hygiene

· Identify food-born illnesses

· Identify and use proper handling and storage of food

· Observe the correct temperatures for handling hot and cold foods

· Be aware and observe federal laws

· Know food protection agencies

· Observe work in class

· Class participation

· Workbook

· Handouts

· Quizzes and tests

· Safety—large and small equipment

· Use of different knives

· Use of fire extinguishers

· Prevention of accidents—personal and equipment

· Workbook

· Demonstration of knowledge in work situations

· Quizzes and tests

· Tools and Equipment

· Use of hand tools as discussed in class

· Major purposes of the common tools

· Operation of large equipment as demonstration in class and on field trip

· Properly store and clean tools

· Workbook

· Observation on how tools and equipment are used in class

· Quizzes and tests

· Basic Food Items/Cooking methods and techniques

· Know common food items found in a commercial kitchen and how each is used.

· Use different cooking methods

· Understand and use the proper cooking terms

· Measure correctly using commercial standards

· Read and understand abbreviations commonly used

· Be able to substitutions for missing foods

· Be able to reduce and increase recipes.

· Workbook

· Handout evaluations

· Observations in kitchen

· Quizzes and tests

· Product results

· Appetizers

· Prepare the 8 basic categories of appetizers—cocktails, hors d’oeuvres, (hot and cold), canapés, relishes, dips, petite salads, soups, sandwiches

· Use of specific tools

· Proper use of ingredients

· Use of serving methods

· Sanitation and storage rules

· Design principles used to create an appetizing appetizer

· Compare cost to preparation and ingredients

· Workbook

· Handouts/worksheets

· Designing and preparing an appetizer tray

· Preparations for National Honor Society reception

· Quizzes and tests

· Garnishes

· Design garnishes to complement main food, (size, temperature, color, flavor,)

· Prepare garnishes, fruit and vegetable garnishes

· Use of garnishing tools

· Creating garnishes from given supplies

· Techniques used in the kitchen

· Cost analysis

· Cooperation with partner

· Salad and Salad Dressing Preparation

· Prepare a appetizer, an accompanying, and main dish salad

· Create a salad by designing a base, body, dressing, and garnish.

· Identify and use salad greens, advantages and disadvantages of each

· Techniques for good commercial salads (color, texture, temperature, size, flavor)

· Creating vegetable, fruit, pasta, meat, seafood, and gelatin salads

· Making salads marketable

· Techniques of serving salads

· Review of nutrition principles

· Sanitation and safety principles

· Preparation of salad dressings, --oil and vinegar, mayonnaise, and cooked

· Storing and serving of salad dressings

· Class participation

· Workbook

· Preparation of salads and dressings

· Use of supplies

· Quizzes and tests

· Spices, Herbs, and Seasonings

· Enhancement of common spices, herbs, and seasonings used in commercial foods

· Identify common spices, herbs, and seasonings by looks, color, or smell

· Workbook

· Usage in class projects

· Quick Breads

· Identify the types of quick breads.

· Choose, prepare, and serve quick breads

· Storage of quick breads

· Use of ingredients to create and name quick breads

· Workbook

· Preparation of different kinds of quick breads

· Use of special equipment to prepare quick breads

· Rolls Breads, and Sweet Doughs

· Handling of yeast to create breads

· Mixing, rising and baking principles

· Using frozen doughs

· Cost comparison of different types of dough to their use and salability

· Sanitation and storage

· Workbook

· Preparation of different types of bread in class

· Quizzes and tests

· Cakes and Icings

· Cake preparations (methods of mixings)

· Importance of ingredients

· Preparing the equipment

· Serving methods

· Comparing mixed cakes to boxed mixes and frozen cakes

· Icing classifications and methods of preparation

· Icing colors

· Use of icing equipment

· Workbook

· Cake preparation in class—butter, foam, jellyroll

· Quizzes and tests

· Design and decorate at cake in one class period

· Prepare all icings and use equipment found in class

· Storage of icings and cakes

· Gingerbread House

· Design a gingerbread house

· Purchase all supplies for house using a budget

· Display house

· A completed house which was individually designed and decorated during class time

· Sugar Cookery—Holiday Foods

· Understand the principles of using large amounts of sugar and various degrees of heat

· Identify traditional holiday foods that can be used in a commercial kitchen

· Compare prices of holiday ingredients

· Cooperation with class members

· Planning a nutritious holiday buffet

· Preparing holiday candies

· Packaging and selling holiday goodies for a profit

· Soups and Stocks

· Identify and prepare different types of soups

· Identify and prepare different kinds of stocks

· Preparation of ingredients that go with a certain type of stock

· Sanitation and storage

· Workbook

· Prepared soups

· Prepared stocks

· Serving of soups

· Quizzes and tests

· Sandwiches

· Classifications of sandwiches as to the bread and filling used

· Prepare fillings based on classification of sandwich and where it is hot or cold

· Displaying a marketable sandwich

· Use of equipment

· Storage and sanitation

· Pasta Preparations

· Identify types of pasta

· Prepare a sauce for the type of pasta used

· Use of pasta making equipment

· Workbook

· Preparation of pasta

· Preparation of sauce

· Preparation of a pasta dish and how it was served and garnished

· Vegetable and Fruit Preparations

· Prepare fresh and frozen vegetables and fruits

· Compare prices of fresh and frozen plus likes and dislikes of customers

· Identify vegetables and fruits that will complement a meal

· Prepare taking into consideration appearance, flavor, temperature and texture

· Workbook

· Quizzes and tests

· Handouts

· Prepared vegetable and fruit dishes

· Potato Preparations

· Identify potato classifications and how each classification is best used in a commercial kitchen

· Use potato techniques found in the food industry

· Sanitation and storage

· Workbook

· Prepared potato dishes

· Display of potato dishes

· Quizzes and tests

· Batter Cookery and Breakfast

· Preparation of breakfast batter items

· Display breakfast items so they will sell

· Breakfast menu planning

· Preparation of breakfast eggs and meat items

· Workbook

· Breakfast menus

· Preparation and serving of breakfast items

· Knowledge of the use of eggs—preparations and serving

· Quizzes and tests

· Meat, Fish, Poultry Preparations

· Identify meat cuts as to method of tenderness and how it should be prepared

· Identify bone shapes to help determine tenderness of meat

· Compare cuts of meat as to cost per pound

· Display meat dishes so they are marketable

· Use commercial equipment to prepare meat, fish, poultry dishes

· Prepare common fish dishes found in a commercial kitchen

· Prepare poultry found in a commercial kitchen

· Compare prices of fish and poultry based on fresh, frozen or canned

· Sanitation and storage principles

· Workbook

· Quizzes and tests

· Handouts

· Teamwork and preparation of meat, fish and poultry dishes

· Pie Doughs and Fillings

· Identify the different methods of preparing pie dough

· Prepare pie dough depending on the filling and time available

· Prepare cream, custard, fruit, and chiffon fillings

· Display pies so they are marketable

· Pies are made to be profitable

· Workbook

· Quizzes and tests

· Preparation of a cream pie

· Preparations of a 2 crust pie

· Preparation of a custard filling and chiffon pie

· Service and garnishing of the pie

· Cookie Preparation

· Identify and prepare the 6 types of cookies found in a commercial kitchen

· Package cookies so they are profitable

· Workbook

· Quizzes and tests

· Teamwork and the results of the six different kinds of cookies prepared

· Appearance and profit of package cookies

· Puddings, Ice Cream, and Specialty Desserts

· Prepare the 5 types of puddings sold in a commercial kitchen

· Prepare ice cream desserts, using recipes and mixes

· Desserts served only for special occasions or those designed by a chef

· Workbook

· Handouts

· Quizzes and tests

· Pudding preparations

· Ice cream

· Deep fat Frying Preparation

· Operate a commercial deep fat fryer

· Prepare food for a deep fat fryer—vegetables, meat, poultry, fish

· Storage and Sanitation

· Handouts

· Preparation of deep fat fried foods-appearance, flavor, texture, temperature

· Use of commercial deep fat fryer

· Service of deep fat fried food

· Quizzes and tests

· Grill Preparations

· Operate a commercial grill

· Prepare food on a grill in a given time

· Handouts

· Quizzes and tests

· Team cooperation

· Preparation of food—appearance-flavor-texture

· Service of grilled food

· Cost comparison

· Design a Restaurant

· Evaluate restaurants –front house and back house

· Evaluate necessary equipment—large and small

· Supplies needed

· Set up an accounting system

· Set up a criteria for employees

· Restaurant design

· Menu plan

· Business promotion

· Organization of employees

· Mock Restaurant

· Managing a restaurant—front and back

· Work and prepare foods at each station

· Profit control

· Cooperatively working with each person in a restaurant

· Manager organization

· Product preparation and service

· Customer relationships

· Money management