|Name of Course:
||Family/Consumer Science 7
|Students explore the importance of communication and job-ready skills through several collaborative projects emphasizing food preparation, safety, and nutrition. Through relevant application of skills, students will develop an understanding of the role of culinary arts in our world and the importance of healthy choices in food and relationships for overall wellness.
- NFCS.9.3: Evaluate nutritional principles, food plans, preparation techniques and specialized dietary plans.
- NFCS.12.1: Analyze principles of human growth and development across the lifespan.
- NFCS.13.5: Demonstrate teamwork and leadership skills in the family, workplace, and community
- NFCS.14.3: Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.
- NFCS.16.4: Demonstrate skills and design concepts needed to produce, alter, or repair textiles, fashion, apparel, and interiors.
Instructional Practices & Support
|Instructional practices will be aligned to the National Institute for Excellence in Teaching (NIET) Framework.
Teachers will maximize classroom time to provide instructional opportunities that are targeted and tailored to student needs. Students will experience high-quality instruction which includes:
- A classroom culture that adheres to productive classroom norms and relationships
- High quality tasks that lend to authentic engagement
- Productive discussions where students make sense, justify and generalize
Classroom Management Procedures
|Classroom management procedures will be aligned to the multi-tiered system of support framework, Positive Behavior Intervention and Support (PBIS) to build an emotionally safe, positive and engaging environment. Teachers will understand, support and implement orchestration of the elements in the classroom:
- Establish positive ongoing teacher-student relationships
- Establish, post, and teach rules and procedures regularly
- Implement proactive strategies and interventions
- Use of acknowledgment system with specific immediate praise, and feedback
- Manage student behavior with a continuum of corrective strategies
- Students will be given multiple opportunities to demonstrate proficiency following additional instruction and ongoing assessment,
- Multiple data points will be used to determine the reported grade (formative and/or summative)
- Ongoing assessments may be given in a format different than the original and re-assessment will be given when students demonstrate new learning
- The time frame of ongoing assessments will be determined by the team and individual teachers based on student progress.
- Late work will be accepted without penalty within the unit of study.
- Extra credit will not be factored into grading.