Facs Overview Jan 2010


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Presented to PTA January 8, 2010

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Facs Overview Jan 2010

  1. 1. Just the “FACS” Family and Consumer Sciences Curriculum Overview 2009-10 Presented by Ellen Robertson
  2. 2. FACS <ul><li>The focus of all curriculum in 6-12 is to prepare individuals to be competent, confident and caring in managing their </li></ul><ul><ul><li>personal lives </li></ul></ul><ul><ul><li>family lives </li></ul></ul><ul><ul><li>career lives </li></ul></ul>
  3. 4. Goals of FACS Curriculum <ul><li>Prepare students to meet present and future responsibilities as: </li></ul><ul><ul><li>Family members </li></ul></ul><ul><ul><li>Community members </li></ul></ul><ul><ul><li>Consumers </li></ul></ul><ul><ul><li>Home managers </li></ul></ul><ul><ul><li>Wage earners </li></ul></ul>
  4. 5. Goals of FACS Curriculum <ul><li>To educate adolescents to: </li></ul><ul><ul><li>Think constructively </li></ul></ul><ul><ul><li>Make sound decisions </li></ul></ul><ul><ul><li>Solve problems </li></ul></ul><ul><ul><li>Manage resources </li></ul></ul><ul><li>To afford multiple opportunities to read, write, and compute in the context of real-world situations relevant to early adolescents </li></ul>
  5. 6. Home and Career Skills <ul><li>6th and 7th grade courses are organized around process skills: </li></ul><ul><ul><li>Communication </li></ul></ul><ul><ul><li>Leadership </li></ul></ul><ul><ul><li>Management </li></ul></ul><ul><ul><li>Thinking </li></ul></ul>
  6. 7. Home and Career Skills <ul><li>Process skills are taught through 10 content topics: </li></ul><ul><ul><li>Community connections </li></ul></ul><ul><ul><li>Career development </li></ul></ul><ul><ul><li>Clothing management </li></ul></ul><ul><ul><li>Consumer resource management </li></ul></ul><ul><ul><li>Family/parenting and Human development </li></ul></ul><ul><ul><li>Financial management </li></ul></ul><ul><ul><li>Interpersonal relationships </li></ul></ul><ul><ul><li>Nutrition and wellness </li></ul></ul><ul><ul><li>Personal environment management </li></ul></ul>
  7. 8. 6th Grade 10 Week Course <ul><ul><ul><li>Interpersonal Relationships Time: 1 week </li></ul></ul></ul><ul><ul><ul><li>Career Development Time: 1 week </li></ul></ul></ul><ul><ul><ul><li>Nutrition and Wellness Time: 3 weeks </li></ul></ul></ul><ul><ul><ul><li>Clothing Management Time: 3 weeks </li></ul></ul></ul><ul><ul><ul><li>Community Connections Time: 1 week </li></ul></ul></ul><ul><ul><ul><li>Personal Environment Management Time: 1 week </li></ul></ul></ul>
  8. 9. 7th Grade 20 Week Course <ul><li>Career Development, Time: 2 Weeks </li></ul><ul><li>Clothing Management, Time: 3 weeks </li></ul><ul><li>Consumer Resource Management Time: 3 Weeks </li></ul><ul><li>Family/Parenting, Time: 1 Week </li></ul><ul><li>Financial Management, Time: 1 week </li></ul><ul><li>Human Development, Time: 1 Week </li></ul><ul><li>Nutrition and Wellness, Time: 8 Weeks </li></ul><ul><li>Personal Environment Management Time: 1 week </li></ul>
  9. 10. 5 High School Electives <ul><li>Child Development </li></ul><ul><ul><li>Introduction to Child Development and Psychology </li></ul></ul><ul><ul><li>Observing Children </li></ul></ul><ul><ul><li>Child, Family, and Community Connections </li></ul></ul><ul><ul><li>Prenatal Development and Postnatal Period </li></ul></ul><ul><ul><li>Infancy, Toddlerhood, Preschool stages </li></ul></ul><ul><ul><li>School Age </li></ul></ul><ul><ul><li>Special Challenges for Children </li></ul></ul>
  10. 11. High School Electives <ul><li>Adolescent Development </li></ul><ul><ul><li>Introduction to Adolescent Psychology </li></ul></ul><ul><ul><li>Fundamental Transitions of Adolescence </li></ul></ul><ul><ul><li>Essential Tasks of Adolescence </li></ul></ul><ul><ul><li>The Adolescent in Society </li></ul></ul><ul><ul><li>Contemporary issues in Adolescence </li></ul></ul>
  11. 12. High School Electives <ul><li>Gourmet Foods </li></ul><ul><ul><li>kitchen safety </li></ul></ul><ul><ul><li>kitchen equipment </li></ul></ul><ul><ul><li>meal planning </li></ul></ul><ul><ul><li>food service and entertaining </li></ul></ul><ul><ul><li>principles of cooking </li></ul></ul><ul><ul><li>nutrition and career opportunities </li></ul></ul>
  12. 13. High School Electives <ul><li>Culture and Foods </li></ul><ul><ul><li>health, culture, food, and nutrition habits of the most common ethnic and racial groups of various regions of the United States and other countries of the world </li></ul></ul><ul><ul><li>survey of key ethnic, religious, and regional groups: Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, and regional Americans </li></ul></ul>
  13. 14. New Course for 2010 <ul><li>Food and Fitness </li></ul><ul><ul><li>Relationship of diet to fitness </li></ul></ul><ul><ul><li>Investigates different kinds of eating regimens </li></ul></ul><ul><ul><li>Diet analysis to determine nutrient intake </li></ul></ul><ul><ul><li>Individual meal planning and exercise programs </li></ul></ul><ul><ul><li>Hands-on practical foods labs </li></ul></ul>
  14. 15. Curriculum Writing 2010 <ul><li>Development of new course: “Food and Fitness” </li></ul>
  15. 16. 2009-10 Emphasis <ul><li>Formative assessments </li></ul><ul><li>Globalization of major projects </li></ul><ul><li>Theme of wellness and energy conservation threaded throughout each course </li></ul><ul><li>Increased use of technology and visuals </li></ul><ul><li>Middle school and high school joint “Going Green” project using new technologies to promote a campaign District-wide </li></ul>