Adult Living
Family & Consumer Science
Grade(s) 11th - 12th, Duration 1 Year, 10 Credits
Required Course
Course Description
Students will gain the knowledge and skills to make informed
decisions as the assume adult roles and responsibilities – to become
independent, responsible, and engaged members of society, with emphasis on the
next 5-10 years of your life. These
decisions are organized into three broad categories: financial, relationships, and life/work. Topics studied include: YOU (personality,
temperament, genetics, and
environment), communication skills, relationship skills, sexuality, engagement
& marriage, decision making in families, and taking care of financial
responsibilities and managing money as an adult.
Scope And Sequence
Timeframe
Unit
Instructional Topics
Course Details
Unit:
Duration:
Topic:
Course Summary
Laurel-Concord Coleridge Schools, NE
Duration:
Page 1
06/01/2015 02:39 PM
Powered by BuildYourOwnCurriculum
Child Development
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Year, 10 Credits
Required Course
Course Description
This class will start by learning about child development theories, brain development, differences in rates of growth and development
and develop observation skills. Parenting styles, pregnancy, birth and the physical, intellectual and social/emotional development of the
child through age 6 are studied. Research on the cost of baby, discipline, choosing safe child care, car seat safety, child abuse and
neglect and taking care of the Reality Works baby will be some of the information learned and projects completed in this class. Hands
on experiences planning and implementing activities with children will be an important part of the learning in Child Development.
Scope And Sequence
Timeframe
Unit
Instructional Topics
Course Details
Unit:
Duration:
Topic:
Duration:
Standards Covered
No Standards Found
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 1
06/01/2015 02:36 PM
Powered by BuildYourOwnCurriculum
Clothing & Fashion
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Semester, 5 Credits
Required Course
Course Description
Clothing & Fashion provides students with an understanding of clothing construction and fashion. Students learn how to read pattern guides & directions, they develop the ability to thread and operate a sewing machine. Students construct a garment of their choice. Students will also have knowledge of fashion through the years, research fashion designers and what it takes to become a fashion designer.
Scope And Sequence
Timeframe
Unit
Instructional Topics
1 Month(s)
Fashion
1. Fashion through the Ages 2. Fashion Designers 3. Color in Fashion 4. Elements of Design 5. Principles of Design 3 Month(s)
Clothing Construction
1. Body Measurements 2. Patterns, Fabrics, and notions 3. Sewing Tools & Equipment 4. Pre-construction 5. Construction Enduring Understandings
Students will have knowledge of the fashion industry. Students will also be able to thread a sewing machine and operate a sewing machine, read
a pattern guide, construct a garment.
Materials and Resources
No textbook is used for this course. A wide range of resources are used.
Prerequisites
none
Course Details
Unit: Fashion
Duration: 1 Month(s)
Unit Description
The fashion unit covers fashion through the ages, fashion designers, the process to become a fashion designer, how color, texture, and line
effects fashion.
Essential Questions
What are the memorable fashion for each decade? Who some of the famous fashion designers are and what designs are they famous for? How color affects the design. What colors are on the color wheel. What each of the various color schemes consist of. What make up the Elements of Design. What make up the Principles of Design.
Technology Integration
Students will use their computers to research a fashion designer of their choice and the fashion of a chosen decade. Students will use their
computers to create a power point for each of their choices. Students will create portfolio pages for Color in fashion, the Elements of design, and the Principles of Design.
Duration: 1 Week(s)
Topic: Fashion through the Ages
Topic Description
Students will learn how fashions have changed over the years.
Assessment
Students will select a decade and create a power point featuring the popular fashions of that decade. Student will then present their power
point to the class.
Learning Targets
Students will discuss the concept of fashion cycles that occur over time. Students will analyze the influence of social, economics, and political factors have on fashions.
Assessment: Students will select a decade and create a power point highlighting the clothing styles for that decade and the social and
economical influences on fashions.
Topic: Fashion Designers
Course Summary
Laurel-Concord Coleridge Schools, NE
Duration: 1 Week(s)
Page 1
06/01/2015 02:37 PM
Powered by BuildYourOwnCurriculum
Clothing & Fashion
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Semester, 5 Credits
Required Course
Topic Description
Students will identify and research a fashion designer either past or present.
Assessment
Students will have the option of either writing a report on their selected designer or creating a power point presentation. Students will be given
a sheet listing information that needs to be included in their report/presentation.
Topic: Color in Fashion
Duration: 8 Day(s)
Topic Description
Students will learn the importance of color and how color schemes are used in fashion. Students will identify which colors look best on them
taking into account their complexion, eye, hair color, and body shape. Students will also identify warm and cool colors.
Academic Vocabulary
Hue Monochromatic color scheme Analogous color scheme Complementary color scheme Split Complementary color scheme Neutrals Accented Neutrals
Assessment
Students will correctly create a color wheel. Students will create a portfolio page for each of the six different color schemes in fashion.
Topic: Elements of Design
Duration: 5 Day(s)
Topic Description
Students will learn how the various design elements affect fashion.
Academic Vocabulary
Line Texture Horizontal Vertical Diagonal Form
Assessment
Students will create a portfolio pages for The Elements of Design using texture, horizontal line, vertical line, diagonal line, and form in clothing
fashion.
Topic: Principles of Design
Duration: 5 Day(s)
Topic Description
Students will learn how the Principles of balance, proportion, rhythm, and emphasis are used correctly in fashion. Students will also be able to
identify what creates harmony in design.
Academic Vocabulary
Balance Proportion Rhythm Emphasis
Assessment
Students will create portfolio pages with examples of balance, proportion, rhythm, and emphasis in today's fashions. (Portfolio pages will
contain: the name of example, the definition, and a picture of how it is used in fashion)
Unit: Clothing Construction
Course Summary
Laurel-Concord Coleridge Schools, NE
Duration: 3 Month(s)
Page 2
06/01/2015 02:37 PM
Powered by BuildYourOwnCurriculum
Clothing & Fashion
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Semester, 5 Credits
Required Course
Unit Description
Students will learn how take body measurements, read a pattern envelope, purchase items needed, how to place fabric on grain, how to
correctly layout pattern pieces on fabric, and how to construct a garment.
Topic: Body Measurements
Duration: 1 Day(s)
Topic Description
Students will learn how to accurately take body measurements.
Assessment
Students will take partners measurements and the instructor will check to see if measurements were taken correctly.
Topic: Patterns, Fabrics, and notions
Duration: 5 Day(s)
Topic Description
Students will be able to select the select a pattern according to their measurements, the appropriate fabric and the notions needed to
complete their sewing project.
Topic: Sewing Tools & Equipment
Duration: 2 Week(s)
Topic Description
Students will learn the parts of a sewing machine, how to thread a sewing machine, wind a bobbin, and sew a straight line following different pattern designs on paper and then progress to fabrics.
Academic Vocabulary
Shears, handwheel, thread guides Tape measure, bobbin winder, pressure foot pin cushion, spool pin, feed system seam gauge, needle position selector, needle plate seam riper, stitch width lever, stitch length dial bobbin, bobbin winder, tension disc, reverse-stitch button Tailor's chalk, take-up lever, slide plate face plate, needle thread tension dial, speed control
Assessment
Student assessment will be in written and performance based
Topic: Pre-construction
Duration: 3 Week(s)
Topic Description
Students will define and use standard sewing terms, assess level of personal sewing skills, select pattern for personal project, utilize effective
time-management techniques, adjust pattern for accurate fit, prepare fabric for cutting and construction, identify and interpret pattern symbols,
follow correct layout techniques, and use established marking and cutting techniques.
Academic Vocabulary
cutting line, crosswise grainline, clip, bias, baste, adjustment line, directional print, dart, fold line, facing, ease, grade, layout, mark, match,
lenghtwise grainline, interfacing, iron, raw edge, press, notches, pattern markings, napped fabric, trim, seamline, seam finish, selvage, seam
allowance
Assessment
Student assessment wit be both written and performance.
Topic: Construction
Duration: 2 Month(s)
Topic Description
Students will read and follow pattern directions. Students will apply the knowledge of threading a sewing machine, winding a bobbin, pinning fabric pieces correctly. Students apply time management techniques. Students will construct a useable garment.
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 3
06/01/2015 02:37 PM
Powered by BuildYourOwnCurriculum
Clothing & Fashion
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Semester, 5 Credits
Required Course
Academic Vocabulary
seam allowance backstitch seam finish gathering
Assessment
Completed useable garment.
Standards Covered
No Standards Found
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 4
06/01/2015 02:37 PM
Powered by BuildYourOwnCurriculum
Foods & Nutrition
Family & Consumer Science
Grade(s) 10th - 12th, Duration 1 Year, 10 Credits
Required Course
Course Description
Foods& Nutrition will teach you skills for life in the areas of food preparation and how diet impacts your life. If you plan on going into any health care career or just want to know more about nutrition for personal application, this course gives you the foundation of nutrition knowledge. Interspersed between nutrition principles are food preparation skills and techniques, food safety, designing your kitchen, and learning about how foods interact through various foods labs/cooking/baking experiences.
Scope And Sequence
Timeframe
Unit
Instructional Topics
4 Week(s)
Kitchen Basics
1. Equipping the Kitchen 2. Food Safety and Storage 3. Preventing Kitchen Accidents 8 Week(s)
The Art of Cooking
1. Using Recipes 2. Preparation Techniques 3. Cooking methods 4. Developing a Work Plan 5. Creative Additions 6 Week(s)
Art of Baking
1. Baking Basics 2. Quick & Yeast Breads 3. Cakes, Cookies & Candies 5 Week(s)
Nutrition Basics
1. Nutrients at Work 2. Carbohydrates 3. Proteins & Fats 4. Vitamins & Minerals 5. Water & Phytochemicals 2 Week(s)
Health & Wellness
1 Week(s)
Nutrition Guidelines
1 Week(s)
Keeping a Healthy Weight
4 Week(s)
Food Decisions
1. Meal Planning 2. Shopping for Food 3. Etiquette 4. Serving Food 4 Week(s)
Food Preparation
1. Grain Products 2. Dairy Foods 3. Eggs 4. Meat 1 Week(s)
Global Foods
Course Details
Unit: Kitchen Basics
Duration: 4 Week(s)
Unit Description
This unit addresses the basic kitchen designs, various kitchen appliances,equipment and tools. In addition too discussing ways to handle and
store food to prevent food-borne illnesses and basic guidelines for kitchen safety.
Academic Vocabulary
annual percentage rate (APR), credit, down payment, finance charge, interest, principal, service contract, warranty, Energy Guide label,
bakeware, cookware, convection oven, heating units, island, peninsula, task lighting, universal design, work center, work flow, work triangle.
Assessment
topic/chapter review
Unit Materials and Resources
power point - Kitchen Design Basics
Topic: Equipping the Kitchen
Duration: 2 Week(s)
Topic Description
Students will learn basic kitchen designs and how to choose kitchen cabinets, counter tops and flooring. Students will learn about basic
consumer information and information on major and small kitchen appliances. In addition students will learn about cookware, bakeware and
food preparation tools.
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 1
06/01/2015 02:39 PM
Powered by BuildYourOwnCurriculum
Foods & Nutrition
Family & Consumer Science
Grade(s) 10th - 12th, Duration 1 Year, 10 Credits
Required Course
Academic Vocabulary
annual percentage rate (APR), credit, down payment, finance charge, interest, principal, service contract, bakeware, cookware, convection
oven, heating units, island, peninsula, task lighting, universal design, warranty, work center, work flow, work triangle
Assessment
topic/chapter review written test
Topic: Food Safety and Storage
Duration: 1 Week(s)
Topic Description
Students will learn the importance of proper food handling to prevent foodborne illnesses. They will learn procedures to follow in the kitchen
while preparing, cooking and storing food that will insure food safety. They will also learn what the governments does in order to keep our
nation's food supply safe.
Academic Vocabulary
bioterrorism, contaminants, cross-contamination, foodborne illness, food safety, freezer burn, GRAS list, internal temperature, irradiation,
microorganisms, personal hygiene, rancidity, recall, sanitation, spores, tolerance, toxins, 20-second scrub
Assessment
oral/written reading check questions for reading comprehension test
Topic: Preventing Kitchen Accidents
Duration: 1 Week(s)
Topic Description
Students will learn basic guidelines for kitchen safety, including ways to prevent common kitchen hazards, such as fall, cuts, burns, electrical
problems, and hazardous chemicals. Information is also provided about first aid measures for kitchen accidents.
Academic Vocabulary
carbon monoxide, cardiopulmonary resuscitation (CPR) Heimlich maneuver, polarized plugs
Assessment
oral/written reading check question to check reading comprehension test
Unit: The Art of Cooking
Duration: 8 Week(s)
Unit Description
This unit covers using recipes, preparation techniques, cooking methods, developing a work plan, and creative additions in cooking.
Topic: Using Recipes
Duration: 1 Week(s)
Topic Description
Students learn about parts of a well-written recipe, using weights and measures properly, how to modify a recipe by changing the yield or
substituting ingredients. Also about finding, collecting, and organizing recipes.
Academic Vocabulary
equivalents, volume, weight, yield
Assessment
end of chapter review written/oral test
Topic: Preparation Techniques
Duration: 2 Week(s)
Topic Description
Students learn how to measure dry and liquid ingredients. They also learn cutting techniques, mixing techniques, and other specialized
techniques.
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 2
06/01/2015 02:39 PM
Powered by BuildYourOwnCurriculum
Foods & Nutrition
Family & Consumer Science
Grade(s) 10th - 12th, Duration 1 Year, 10 Credits
Required Course
Academic Vocabulary
coating, cutting, mixing, chop, mince, cube, dice, pare, score, slice, sliver, crush, flake, grate, shred, grind, mash, puree, quarter, snip, beat,
cream, fold, stir, toss, whip, baste, bread, brush, dot, dredge, dust, flour, glaze, blanch, candy, caramelize, clarify, core, deglaze, drain,
marinate, mold, pit, reduce, scald, season, shell, steep, strain, vent
Assessment
end of chapter review written test demonstration
Topic: Cooking methods
Duration: 2 Week(s)
Topic Description
Students will learn the three main ways of cooking food which include conduction, convection, and radiation. Students will also learn how food
is affected by heat, what influences cooking rates and the different methods of moist-heat and dry heat cooking, and microwave cooking.
Academic Vocabulary
arcing, conduction, convection, cooking power, dry-heat cooking, Maillard reaction, microwave time, microwaving, moist-heat cooking,
radiation, sear, smoking point, standing time, wok
Assessment
written test
Topic: Developing a Work Plan
Duration: 1 Week(s)
Topic Description
Students will learn the importance of a work plan in meal and food preparation. They will learn the basic steps in developing a work plan, and
what specific tasks should be done in each step. Students also learn the importance of team work.
Academic Vocabulary
dovetail, pre-preparation, teamwork, timetable, work plan
Assessment
creating a work plan
Topic: Creative Additions
Duration: 2 Week(s)
Topic Description
Students will learn how to use herbs and spices to enhance foods, and how to buy and store them. Students will also learn how to garnish a
dish to enhance the appearance.
Academic Vocabulary
bouquet garni, condiments, garnish, herbs, seasoning blends, spices
Assessment
demostration written test
Unit: Art of Baking
Duration: 6 Week(s)
Unit Description
Students will be provided with an overview of the baking process and the key baking ingredients example types of flour and leavening. They will
learn techniques used in making quick breads and yeast breads. Students will also cover baking cakes, cookies, and candies all of which
address temperature control and testing for doneness.
Topic: Baking Basics
Duration: 2 Week(s)
Topic Description
Students will discuss ingredients used in baking. They will compare different types of flour and how varying the portion of flour and liquid
affects a baked good. They will gain information on the different leaving agents, fats, and sweeteners. They will also gain basic baking
techniques which include warming the oven, preparing the pans, placing baked goods in the oven,and removing finished products to cool
properly.
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 3
06/01/2015 02:39 PM
Powered by BuildYourOwnCurriculum
Foods & Nutrition
Family & Consumer Science
Grade(s) 10th - 12th, Duration 1 Year, 10 Credits
Required Course
Academic Vocabulary
active dry yeast, bleached flour, brown sugar, compressed yeast, confectioners' sugar, gluten, granulated sugar, hot spot, leavening agent,
preheat, proofing, quick- rising yeast, self-rising flour, unbleached flour.
Assessment
quiz end of chapter review written test
Topic: Quick & Yeast Breads
Duration: 2 Week(s)
Topic Description
Students will learn techniques used in bread making. They will cover muffin method and the biscuit method when learn about quick breads.
Students will also learn about yeast breads and the preparation involved in making them from preparing the dough, to kneading it, letting it
rise, shaping the loaf, and baking.
Academic Vocabulary
biscuit method, conventional method, cut in, drop biscuits, fermentation, kneading, muffin method, quick breads, quick-mix method, rolled
biscuits, score, yeast breads
Assessment
demonstation written test
Topic: Cakes, Cookies & Candies
Duration: 2 Week(s)
Topic Description
Students will learn techniques for making shortened cakes and foam cakes. They will also learn the different types of cookies and how to
make them and they will learn the principles of candy making.
Academic Vocabulary
bar cookie, cold water test, conventional method, crystallization, drop cookies, foam cakes, interfering agents, molded cookies, one-bowl
method, pressed cookies, refrigerator cookies, rolled cookies, shortened cakes
Assessment
quiz written test
Unit: Nutrition Basics
Duration: 5 Week(s)
Unit Description
Students will gain an understanding of the role of nutrients, types of carbohydrates and their sources, role of proteins, fats, and cholesterol, the
function of vitamins and minerals, water as a nutrient and the benefits of phytochemicals in relationship to our body.
Topic: Nutrients at Work
Duration: 1 Week(s)
Topic Description
Students will focus on the six basic nutrients and their relationship to our health. They will learn about Dietary Reference Intakes and the
nutritional guidelines. Students will also be able to describe the digestive process and how nutrients are absorbed, transported, stored, and
the metabolism and energy requirements.
Academic Vocabulary
absorption, Adequate intakes, anemia, basal metabolism, calorie, chyme, Dietary Reference Intakes, digestion, enzyme, esophagus, glucose,
malnutrition, metabolism, oxidation, pancreas, peristalsis, Recommended Dietary Allowances, villi
Assessment
projects written test
Topic: Carbohydrates
Course Summary
Laurel-Concord Coleridge Schools, NE
Duration: 1 Week(s)
Page 4
06/01/2015 02:39 PM
Powered by BuildYourOwnCurriculum
Foods & Nutrition
Family & Consumer Science
Grade(s) 10th - 12th, Duration 1 Year, 10 Credits
Required Course
Topic Description
Students will gain an understanding of carbohydrates and the role they play as the main source of energy for people. They will learn which
carbohydrates are simple and which are complex and how our body digests them. Also the role fiber plays in our diet.
Academic Vocabulary
added sugars, carbohydrates, chlorophyll, complex carbohydrates, dietary fiber disaccharides, monosaccharides, photosynthesis,
polysaccharides, simple carbohydrates, starches, sugars, sugar substitutes
Assessment
written test project
Topic: Proteins & Fats
Duration: 1 Week(s)
Topic Description
Students will learn the structure of proteins, how they are digested, what functions they play, how to calculate individual protein needs,
dangers of excess or inadequate protein. Students will also learn about lipids, cholesterol, and a formula for calculating individual fat intake
ranges.
Academic Vocabulary
adipose cells, amino acids, cholesterol, complete proteins, essential amino acids, fatty acids, HDL, hemoglobin, hydrogenation, incomplete
proteins, LDL, lipoproteins, monounsaturated fatty acids, omega -3 fatty acids, polyunsaturated fatty acids, saturated fatty acids, trans fats,
triglycerides
Assessment
projects written test
Topic: Vitamins & Minerals
Duration: 1 Week(s)
Topic Description
Students will learn the role vitamins and minerals play in the human body.
Academic Vocabulary
antioxidants, electrolyte minerals, fat-soluble vitamins, free-radicals, hypertension, iron-deficiency, anemia, major minerals, osteomalacia,
osteoporosis, pica, toxicity, trace minerals, water-soluble vitamins
Assessment
project written test
Topic: Water & Phytochemicals
Duration: 1 Week(s)
Topic Description
Students will learn the importance of water and the benefits and sources of phytochemicals.
Academic Vocabulary
beta-carotene, cruciferous vegetables, dehydrated, hydration, phytochemicals
Unit: Health & Wellness
Duration: 2 Week(s)
Unit Description
Students will be able to compare different sources of nutritional information, evaluate dietary supplements, and how to evaluate food
information plus being able to identify weight problems and how to maintain a healthy weight.
Topic:
Duration:
Unit: Nutrition Guidelines
Course Summary
Laurel-Concord Coleridge Schools, NE
Duration: 1 Week(s)
Page 5
06/01/2015 02:39 PM
Powered by BuildYourOwnCurriculum
Foods & Nutrition
Family & Consumer Science
Grade(s) 10th - 12th, Duration 1 Year, 10 Credits
Required Course
Unit Description
Students will learn how to use the Dietary Guidelines, MyPlate, Nutrition Facts panels in making food choices.
Academic Vocabulary
Daily value, Dietary Guidelines for Americans, dietary supplements, fraud, herbals, megadose, My Plate, nutrient density, nutrition fact panel
Topic:
Duration:
Unit: Keeping a Healthy Weight
Duration: 1 Week(s)
Unit Description
Students will explore topics related to weight management, body images, and different ways to of losing, gaining and maintaining weight
through healthy eating and exercise
Academic Vocabulary
aerobic exercise, anaerobic exercise, behavior modification, body fat percentage, body mass index, fad diet
Topic:
Duration:
Unit: Food Decisions
Duration: 4 Week(s)
Unit Description
Students will discuss meal planning, strategies for food shopping, serving foods, and explore table etiquette.
Topic: Meal Planning
Duration: 1 Week(s)
Topic Description
Students will learn how to create a food budget, save time preparing meals, and develop a meal plan for a week.
Academic Vocabulary
budget, bulk foods, commodities, convenience foods, multiple roles, scratch cooking, speed-scratch cooking, staples
Assessment
project
Topic: Shopping for Food
Duration: 1 Week(s)
Topic Description
Students will discuss strategies for food shopping, compare different types of food stores,develop a grocery list, read and evaluate food
labels, select highest quality foods for the lowest price.
Academic Vocabulary
code dating, comparison shopping, cooperative, impulse buying, natural foods, open dating, organic foods, perishable foods, rebate, sell-by
date, store brands, unit price, universal product code (UPC), use by date
Topic: Etiquette
Duration: 1 Week(s)
Topic Description
Students learn the basic rules of etiquette, and guidelines for eating in someone's home or at a restaurant.
Academic Vocabulary
a la carte, gratuity, reservation, table etiquette
Assessment
demonstration
Topic: Serving Food
Duration: 1 Week(s)
Topic Description
Students will learn how to set a table, how to pack a lunch, serve outdoor meals, and plan parties.
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 6
06/01/2015 02:39 PM
Powered by BuildYourOwnCurriculum
Foods & Nutrition
Family & Consumer Science
Grade(s) 10th - 12th, Duration 1 Year, 10 Credits
Required Course
Academic Vocabulary
appetizer, buffet, canapes, cover, crystal, family service, flatware, formal service, holloware, hors d'oreuvres, modified English service, open
stock, place setting, plate service, reception, service plate, tableware, vacuum bottle
Unit: Food Preparation
Duration: 4 Week(s)
Unit Description
Students will learn about grain product selection, preparation, and storage, dairy products, eggs, and meat selections, preparation, and storage.
Topic: Grain Products
Duration: 1 Week(s)
Topic Description
Students will learn the different types of grains and how to choose them for flavor and nutrition. Also guidelines for buying and storing grains,
and cooking pasta, rice, and other forms of grains.
Academic Vocabulary
al dente, bran, endosperm, flatbread, germ, grains, hull, kernels, leavened bread, macaroni, noodles, pasta, rice, wheat, whole grain, whole
wheat
Topic: Dairy Foods
Duration: 1 Week(s)
Topic Description
Students will learn about the wide selection of dairy items available in fresh, frozen and fermented. They will also learn about buying, storing,
and using milk, yogurt, cheese and other dairy products.
Academic Vocabulary
curdling, curds, foam, fresh cheese, homogenized, nonfat milk, solids, pasteurized, raw milk, ripened cheese, scalded milk, scorching,
tempering, whey, yogurt
Topic: Eggs
Duration: 1 Week(s)
Topic Description
Students will learn how eggs fit in a healthy diet, and the valuable functions eggs perform in foods. They will also practice cooking techniques.
Academic Vocabulary
air cell, albumen, beading, chalazae, coagulate, custard, emulsifier, frittata, meringue, omelet, quiche, shirred eggs, soft peaks, souffle', stiff
peaks, weep, yolk
Topic: Meat
Duration: 1 Week(s)
Topic Description
Students will gain an understanding of the makeup of meat and its role in our diet. They will compare the different cuts of meat and how to
select, store, prepare, and cook meats.
Academic Vocabulary
cold cuts, collagen, connective tissue, cut, doneness, elastin, grain, marbling, meat, muscle, processed meats, retail cuts, variety meats,
wholesale cuts
Unit: Global Foods
Duration: 1 Week(s)
Unit Description
Students will have a choice of which area of the world to explore the foods commonly found in that area.
Topic:
Course Summary
Laurel-Concord Coleridge Schools, NE
Duration:
Page 7
06/01/2015 02:39 PM
Powered by BuildYourOwnCurriculum
Foods & Nutrition
Family & Consumer Science
Grade(s) 10th - 12th, Duration 1 Year, 10 Credits
Required Course
Standards Covered
No Standards Found
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 8
06/01/2015 02:39 PM
Powered by BuildYourOwnCurriculum
Housing
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Semester, 5
Credits
Elective Course
Course Description
Interior Design/Housing will teach students about the different types of housing available. This includes housing styles
past and present. Students will learn color schemes, design principles, use of space, and traffic patterns. Students will also create floor
plans, as well as design rooms that are functional and meet the individual needs. Landscaping is also covered in this course.
Scope And Sequence
Timeframe
Unit
Instructional Topics
4 Week(s)
Architectural Design
1. Early Home Styles
2. Homes Styles Since 1700
3. Designing Homes for Today's Needs
9 Week(s)
Using Design
1. Elements of Design
2. The Role of Color in Design
3. Principles of Design
4. Developing a Design Plan
5. Completing & Presenting a Design
3 Week(s)
Designing Interior Environments
1. Kitchens, Laundry Areas, & Baths
2. Home Offices & Storage Spaces
3. Choosing Backgrounds
2 Week(s)
Landscaping
Course Details
Unit: Architectural Design
Duration: 4 Week(s)
Unit Description
This unit cover early home styles, home styles of the 18th Century, the 19th Century, the early 20th Century, and Mid 20th Century to today.
Designing homes for today's needs is also covered.
Topic: Early Home Styles
Duration: 1 Week(s)
Topic Description
Students will be describe structural features derived from early English, German, Dutch, Spanish, Swedish, and French homes. They will also
be able to explain how Native American housing was influenced by culture and environment.
Academic Vocabulary
pueblo, adobe, half-timbered house, thatch, Cape Cod house, pitched roof, gable roof, gables, ell, gambrel roof, saltbox house, garrison
house, dormer, coquina
Topic: Homes Styles Since 1700
Duration: 1 Week(s)
Topic Description
Students will evaluate how events in American history affected housing design. They will explore housing styles of the 18th,19th, and 20th
century.
Academic Vocabulary
hip roof, pilasters, pediment, cornice, fanlight, portico, tenements, gingerbread, mansard roof, bungalow
Topic: Designing Homes for Today's Needs
Duration: 2 Week(s)
Topic Description
Students will be able to explain how planning and regulation are used in housing developments. describe the various activity zones in a
home, distinguish between open and closed floor plans, identify factors to consider when evaluating a floor plan.
Academic Vocabulary
zoning laws, building codes, aesthetic codes, private zone, service zone, social zone, open plan, closed plan, traffic pattern
Unit: Using Design
Duration: 9 Week(s)
Unit Description
This unit covers Element of design, the role of color in design, the principles of design, developing a design plan, and completing& presenting a
design.
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 1
06/01/2015 02:37 PM
Powered by BuildYourOwnCurriculum
Housing
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Semester, 5
Credits
Elective Course
Topic: Elements of Design
Duration: 2 Week(s)
Topic Description
Students will be able to summarize the elements of a good design and explain why they are useful, identify the special effects line, forms,
shapes, texture and color can have the design, how they can affect the apparent size a space.
Academic Vocabulary
space, line, form, texture, color
Topic: The Role of Color in Design
Duration: 2 Week(s)
Topic Description
Students will be able to analyze how color can create moods and illusions, identify the colors on a color wheel, describe intensity and value of
various hues, identify the different color schemes.
Academic Vocabulary
pigments, hue, intensity, complement, primary colors, secondary colors, tertiary colors, value, tint, shade, tone, color scheme,
monochromatic, triadic, analogous, complementary, double-complementary, split-complementary, accented neutral.
Topic: Principles of Design
Duration: 1 Week(s)
Topic Description
Students will be able to identify the principles of design, ways proportion, scale, balance, rhythm, emphasis, and unity are used in effective
design.
Academic Vocabulary
proportion, golden section, golden rectangle, scale, symmetrical balance, asymmetrical balance, rhythm, repetition, radiation, gradation,
opposition, transition, emphasis, unity, variety, eclectic
Topic: Developing a Design Plan
Duration: 2 Week(s)
Topic Description
Students will be able to identify the steps in developing a design plan, complete a scale drawing of a room and its furnishings, develop a
preliminary design budget, identify components of a design resource file.
Academic Vocabulary
inventories, multipurpose rooms, clearance space, prioritize, scale drawing, templates, contingency fee
Topic: Completing & Presenting a Design
Duration: 2 Week(s)
Topic Description
Students will be able to describe the five steps in the design process, identify factors to consider when arranging space, evaluate different
ways of drawing design plans, identify factors to consider when choosing a style, color scheme, furniture, lighting, and accessories, explain
how to implement a design plan.
Academic Vocabulary
pictorial drawing, rendering, overlay, sample board
Unit: Designing Interior Environments
Duration: 3 Week(s)
Unit Description
This unit explores kitchens, laundry areas, baths, home offices, and storage spaces.
Topic: Kitchens, Laundry Areas, & Baths
Course Summary
Laurel-Concord Coleridge Schools, NE
Duration: 1 Week(s)
Page 2
06/01/2015 02:37 PM
Powered by BuildYourOwnCurriculum
Housing
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Semester, 5
Credits
Elective Course
Topic Description
This topic looks at basic principles of designing efficient kitchens, laundry ares and bathrooms, compare options for cabinets, countertops,
and fixtures, discussed ways to incorporate universal design features, and describes guidelines for shopping for appliances.
Academic Vocabulary
work center, work triangle, island, peninsula, master bath, vanity
Topic: Home Offices & Storage Spaces
Duration: 1 Week(s)
Topic Description
This topic covers considerations when choosing a location for a home office, explains how to arrange a work zone in a home office, identifies
useful accessories, ergonomic features, and how to maximize efficient storage
Academic Vocabulary
telecommuters, ergonomics, open storage, closed storage
Topic: Choosing Backgrounds
Duration: 1 Week(s)
Topic Description
This topic covers what backgrounds are and why they are important, it assesses evaluates and compares home textiles, floor coverings, wall
coverings, window treatments,
Academic Vocabulary
backgrounds, natural fibers, synthetic fibers, plain weave, satin weave, twill weave, resilient flooring, pile, primers, alkyd, latex, stenciling,
moldings, chair rail, valance, swag, blinds
Unit: Landscaping
Duration: 2 Week(s)
Unit Description
This unit covers ways outdoor living areas can expand living space, how to landscaping can enhance a home, how to incorporate natural and
manufactured elements in a landscape design.
Topic:
Duration:
Standards Covered
No Standards Found
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 3
06/01/2015 02:37 PM
Powered by BuildYourOwnCurriculum
Life Skills
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Year, 10 Credits
Required Course
Course Description
This is a comprehensive introductory Family and Consumer Science class. Units on self, personality, challenges,
communication, family, foods and nutrition with foods labs are studied in the fall and the beginning of the 3rd quarter. The remaining
3rd and 4th quarters are spent on clothing and sewing projects. Leisure time activities are explored at the end or each unit.
Scope And Sequence
Timeframe
Unit
Instructional Topics
8 Week(s)
Learning about Yourself
1. Growth and Development
2. Your Personality
3. Challenges You Face
4. Communicating with Others
5. Your Family
6. Your Friends
3 Week(s)
Leisure time activities
1. Embroidery
2. Cross-Stitch
3. Mini scap book
4 Week(s)
Your Health and Nutrition
1. Promoting Good Health
2. Nutrition and You
3. Eating Nutritiously
4. Managing Your Weight
4 Week(s)
Working in the Kitchen
1. Getting Your Money's Worth
2. Kitchen Safety and Sanitation
3. Kitchen Utensils and Appliances
4. Getting Ready to Cook
5 Week(s)
2nd half of Working in the Kitchen
1. Cereal Products
2. Milk and Milk Products
3. Protein Foods
4. Desserts
3 Week(s)
The Clothes You Wear
1. Clothing Design
2. Sewing Tools and Notions
3. Getting Ready to Sew
9 Week(s)
Project Construction
Course Details
Unit: Learning about Yourself
Duration: 8 Week(s)
Unit Description
Students will learn about physical, intellectual, emotional, and social changes, becoming a responsible independent person. They will also learn
how personality develops, what self-concept is and how to improve it. They will discuss the challenges a person faces and the will how to
communicate with others. They will also learn about family and friends.
Topic: Growth and Development
Duration: 1 Week(s)
Topic Description
Students will learn about physical, intellectual, emotional and social changes as they grow and develop. Also about accepting responsibility
and becoming independent.
Academic Vocabulary
adolescence, developmental task, physical changes, intellectual change, emotional change, social change, growth spurt, hormones,
emotions, peers, role, responsibility, independence
Topic: Your Personality
Duration: 1 Week(s)
Topic Description
Students will be able to explain how heredity and environment affect personality development, be able to define self-concept, and list
suggestions for improving self-concept.
Academic Vocabulary
personality, traits, heredity, inherited trait, environment, acquired trait, self-concept, self-confidence, attitude, optimist, pessimist
Topic: Challenges You Face
Course Summary
Laurel-Concord Coleridge Schools, NE
Duration: 1 Week(s)
Page 1
06/01/2015 02:38 PM
Powered by BuildYourOwnCurriculum
Life Skills
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Year, 10 Credits
Required Course
Topic Description
Students will be able to explain how feelings develop and change, how to give and receive criticism, how to manage stress of everyday living,
and be able to analyze changes that crisis events can create and list resources for handling crises.
Academic Vocabulary
criticize, critic, destructive criticism, constructive criticism, stress, crisis, sexual harassment, divorce
Topic: Communicating with Others
Duration: 1 Week(s)
Topic Description
Students will be able to identify the various forms of verbal and nonverbal communication, describe how to avoid communication barriers,
identify techniques for improving communication skills, and explain how communication skills can be used to help resolve conflicts.
Academic Vocabulary
communication, verbal communication, slang, nonverbal communication, body language, personal space, mixed messages, stereotype,
prejudice, racism, manners, active listening, feedback, conflict, compromise
Topic: Your Family
Duration: 2 Week(s)
Topic Description
Students will be able to describe the four main types of families, explain the functions, roles and responsibilities of family members, the
stages of the family life cycle, and list techniques to help improve relationships with family members.
Academic Vocabulary
family, foster children, cultural heritage, ethnic group, nuclear family, one parent family, step-family, extended family, socialization, family life
cycle, substance abuse, domestic violence, technology, relationship, sibling rivalry, cooperation
Topic: Your Friends
Duration: 2 Week(s)
Topic Description
Students will be able to describe types of friendships and the qualities people seek in their friends, give suggestions for forming and ending
friendships, handling negative peer pressure, and using positive peer pressure. They will also be able to identify the stages of dating and the
types of activities and emotions that may be involved at each stage.
Academic Vocabulary
acquaintance, jealousy, peer pressure, conformity, clique, dating, love, infatuation, abstinence
Unit: Leisure time activities
Duration: 3 Week(s)
Unit Description
Students will learn leisure time activities including embroidery, cross-stitch, mini scrapbooking
Topic: Embroidery
Duration: 1 Week(s)
Topic Description
Students will learn the various stitches and will create a small project by practicing these stitches.
Assessment
project
Topic: Cross-Stitch
Duration: 1 Week(s)
Topic Description
Student will how to cross-stitch and create a small project.
Assessment
project
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 2
06/01/2015 02:38 PM
Powered by BuildYourOwnCurriculum
Life Skills
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Year, 10 Credits
Required Course
Topic: Mini scap book
Duration: 1 Week(s)
Topic Description
Student will create a mini scrap book using brown lunch sacks, ribbons, and photos from home.
Assessment
project
Unit: Your Health and Nutrition
Duration: 4 Week(s)
Unit Description
This unit covers promoting good health, nutrition and you, eating nutritiously, and managing you weight.
Topic: Promoting Good Health
Duration: 1 Week(s)
Topic Description
Students will be able to describe what personal health habits promote wellness, identify health risks associated with the use of tobacco,
alcohol, and other drugs, and list sources of help for dealing with these risks, know recommended treatments for minor injuries and common
illnesses.
Academic Vocabulary
wellness, nicotine, passive smoking, depressant, alcoholism, drug abuse, physical dependence, psychological dependence, terminal illness,
cancer, acquired immune deficiency syndrome, human immunodeficency virus (HIV)
Topic: Nutrition and You
Duration: 1 Week(s)
Topic Description
Students will be able to explain the importance of good nutrition, list the essential nutrients and describe their functions and sources.
Academic Vocabulary
diet, nutrition, malnutrition, nutrient, protein, carbohydrate, fat, vitamins, fortify, deficiency, mineral, water
Topic: Eating Nutritiously
Duration: 1 Week(s)
Topic Description
Students will be able to explain factors that affect food choices, identify the food groups and give the recommended number of daily servings
for each, describe the main points to consider when planning nutritious, appealing meals.
Academic Vocabulary
culture, eating pattern, garnish, My Plate
Topic: Managing Your Weight
Duration: 1 Week(s)
Topic Description
Students will be able to determine what weight is healthy for them, list guidelines for sensible dieting, and know the dangers of dieting.
Academic Vocabulary
calorie, energy balance, pinch test dieting, overweight, obese, behavior modification, underweight, fad diet, fasting, anorexia nervosa, bulimia
nervosa
Unit: Working in the Kitchen
Duration: 4 Week(s)
Unit Description
This unit covers getting your money's worth, kitchen safety and sanitation, kitchen utensils and appliances, getting ready to cook
Topic: Getting Your Money's Worth
Course Summary
Laurel-Concord Coleridge Schools, NE
Duration: 1 Week(s)
Page 3
06/01/2015 02:38 PM
Powered by BuildYourOwnCurriculum
Life Skills
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Year, 10 Credits
Required Course
Topic Description
Students will be able to list factors to consider when comparing prices of products, explain how consumers can use label information when
making grocery purchases.
Academic Vocabulary
generic products, unit price, Daily Values, additives, universal product code, open dating
Topic: Kitchen Safety and Sanitation
Duration: 1 Week(s)
Topic Description
Students will be able to list safety practices to follow to help prevent accidents in the kitchen, describe procedures to follow in the event of an
accident, explain proper food handling techniques to prevent contamination.
Academic Vocabulary
Heimlich Maneuver, contaminated food, bacteria, food-borne illness, sanitation
Topic: Kitchen Utensils and Appliances
Duration: 1 Week(s)
Topic Description
Students will be able to identify basic kitchen utensils, cookware and bakeware, and describe the purpose of common kitchen appliances.
Academic Vocabulary
utensil, spatula, serrated blade, tongs, ladle, colander, cookware, bakeware, double boiler, skillet, appliance, portable appliance, major
appliance
Topic: Getting Ready to Cook
Duration: 1 Week(s)
Topic Description
Students will be able to list types of information found in recipes, explain how to measure dry ingredients, liquid ingredients, and shortening,
explain how to change recipe yield, define terms used in recipes.
Academic Vocabulary
recipe, ingredient, yield, preheat, bread, brush, baste, dredge, marinate, mash, pare, peel, chop, cube, core, dice, grate, Julienne, mince,
shred, slice, combine, stir, beat, blend, whip, cream, cut in, fold, toss
Unit: 2nd half of Working in the Kitchen
Duration: 5 Week(s)
Unit Description
This unit covers cereal products, milk and milk products, protein foods, desserts,
Topic: Cereal Products
Duration: 1 Week(s)
Topic Description
Students will be able to list a variety of cereal products and points to consider when buying and storing them, describe techniques used when
cooking starches and cereals to obtain quality products, explain basic steps in preparing quick breads and yeast breads.
Academic Vocabulary
cereals, refined, enriched, pasta, starch, gelatinization, leavening agent, quick breads, batter, dough, yeast breads
Topic: Milk and Milk Products
Duration: 1 Week(s)
Topic Description
Students will be able to describe a variety of dairy products and what to consider when buying and storing them, acquire tips for preparing
dairy products and foods made with dairy products
Academic Vocabulary
pasteurization, UHT processed milk, evaporated milk, sweetened condensed milk, curdling, scalding
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 4
06/01/2015 02:38 PM
Powered by BuildYourOwnCurriculum
Life Skills
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Year, 10 Credits
Required Course
Topic: Protein Foods
Duration: 1 Week(s)
Topic Description
Students will be able to identify points to consider when buying meat, poultry, fish and eggs, explain how to store them properly, and describe
the various cooking methods used to prepare protein foods.
Academic Vocabulary
marbling, freezer burn, dry heat cooking methods, moist heat cooking methods
Topic: Desserts
Duration: 2 Week(s)
Topic Description
Students will be able to describe the two basic types of cakes and the six basic types of cookies, give some tips for preparing high-quality
pastry.
Academic Vocabulary
shortened cake, unshortened cake, dropped cookie, bar cookies, molded cookies, rolled cookies, pressed cookies, refrigerator cookies
Unit: The Clothes You Wear
Duration: 3 Week(s)
Unit Description
This unit covers clothing design, sewing tools and notions, getting ready to sew.
Topic: Clothing Design
Duration: 1 Week(s)
Topic Description
Students will be able to list and describe the elements and principles of design, and apply this knowledge when selecting clothing and
accessories.
Academic Vocabulary
design, elements of design, hue, value, intensity, color wheel, warm colors, cool colors, neutrals, line, texture, form, principles of design,
balance, proportion, rhythm, emphasis, harmony
Topic: Sewing Tools and Notions
Duration: 1 Week(s)
Topic Description
Students will be able to identify the various pieces of sewing equipment used in the classroom, and what to consider when choosing notions.
Academic Vocabulary
serger, notions, fasteners, interfacing
Topic: Getting Ready to Sew
Duration: 1 Week(s)
Topic Description
Students will be able to identify the grains in fabric, use techniques for putting fabric on grain, how to read a pattern lay out, how to pin
patterns to fabric correctly, learn the importance of measuring and cutting accurately. Students will also learn parts of the sewing machine
and how to thread and run a sewing machine.
Unit: Project Construction
Duration: 9 Week(s)
Unit Description
This unit cover applying the knowledge gained by constructing a project of group choice. Choices include quilt blocks, quillow, french seamed
pillow cases or and item selected from Haan Craft.
Topic:
Course Summary
Laurel-Concord Coleridge Schools, NE
Duration:
Page 5
06/01/2015 02:38 PM
Powered by BuildYourOwnCurriculum
Life Skills
Family & Consumer Science
Grade(s) 9th - 12th, Duration 1 Year, 10 Credits
Required Course
Standards Covered
No Standards Found
Course Summary
Laurel-Concord Coleridge Schools, NE
Page 6
06/01/2015 02:38 PM
Powered by BuildYourOwnCurriculum