“Learn Creative Methods”
Acorn HIGH SCHOOL
Annette A. Hays
Family and Consumer Sciences AND Family, Career and Community Leaders of America
Email: firstname.lastname@example.org School phone: 479-394-2101
Conference/Plan Period: First Period: 8:00-8:47 a.m.
Remind 101: https://www.remind.com/join/6foo or Text:81010@6foo
WELCOME : to Family and Consumer Sciences (FACS)! As a classroom teacher with 31 years experience (27 years in the Acorn Public School, now a part of Ouachita River District), I am a lifelong learner and dedicated educator whose primary goal is to help students recognize and develop their potential. The Family and Consumer Sciences curriculum and the Career Technical Student Organization (CTSO), Family, Career and Community Leaders of America (FCCLA), offers students the opportunities to attain success through development of their creative and critical thinking skills, vocational preparation, personal growth, and academic achievement. Truly the FACS curriculum and involvement in FCCLA can help students apply academics to life skills that will propel them to prosper in every aspect of their lives-socially, physically, intellectually, emotionally, and morally. The opportunity is there and my desire is that each student will seize that opportunity, take responsibility for their learning, and exceed expectations to become positive, productive members of society.
Food and Nutrition Syllabus
493110 Food & Nutrition
~~~Foundation Course for Completer Status~~~
Credit: .5 Grade Levels: 9-12
Course Description: Experiences in the Food and Nutrition course focus on the development of skills needed to select, prepare, and serve food which meets nutritional needs of individuals and families. Emphasis in this course is given to the development of competencies related to nutrition, weight control, the food consumer, the effect of technology on
food and nutrition, kitchen organization and equipment, safety and sanitation, menu planning, serving and eating food, food preparation, eating away from home, and jobs and career opportunities in the field of food and nutrition. Upon completion of this course, students should be able to apply sound nutritional practices which will have a positive effect
on their health.
Unit 1: Nutrition and Weight Control
Unit 2: The Food Consumer
Unit 3: Food/Technology
Unit 4: Kitchen Organization
Unit 5: Kitchen Appliances
Unit 6: Safety and Sanitation
Unit 7: Food Service and Etiquette
Unit 8: Food Preparation
Resources: Arkansas Department of Career Education FACS Food & Nutrition Curriculum Content Frameworks
Text- Food For Today, Glencoe; Nutrition & Food Science Pathway CEV MULTIMEDIA, LTD
For vocabulary review:
GENERAL CLASSROOM RULES are based on Respect for Self, Others, and Authority. I follow all the guidelines and policies set forth in the AHS Student Handbook and established by the Principal and/or School Board. A separate handout outlining the CLASSROOM PROCEDURES/EXPECTATIONS/STANDARDS/NORMS for the Family and Consumer Sciences Classroom/Lab Areas will be explained and modeled during the first week of school.
GRADES: The grading scale in the AHS handbook will be followed. Numerous opportunities (at least 3 per week) to earn grades will come from tests, projects, fair entries (fall semester), labs (where appropriate) as well as time management, participation, bell work (thought for the day), daily quizzes, class work-group and individual, and homework.
SUPPLIES: Notebook- 3-ring binder, notebook paper, pens and/or pencils.
FAMILY, CAREER AND COMMUNITY LEADERS OF AMERICA (FCCLA): All secondary students who are currently reenrolled or who have been enrolled in a Family and Consumer Sciences course for at least one semester are eligible to join the national Career Technical Education Student Organization (CTSO), Family, Career and Community Leaders of America, FCCLA, whose main focus is the family. Dues remain $10.00.
ACHIEVE PRESTIGIOUS FACS COMPLETER STATUS @ GRADUATION!!! (2 options):
FAMILY AND CONSUMER SCIENCES EDUCATION COMPLETER:
FOOD PRODUCTION MANAGEMENT & SERVICES COMPLETER
& Food Production (1 credit) then 1 1/2 additional credits including nutrition & wellness (1/2 credit) & FACS (1 credit),
Please sign the acknowledgement portion of this letter below. This will become the first page in the student binder, until they receive the table of contents @ end of the nine weeks, then this will become page 2! Your student will receive credit for your signature at the end of first nine weeks, first binder check. Thank you,
We have received a copy of the Letter of Responsibility/Syllabus for the FACS Course named and allow our student to be photographed and published to appropriate media releases::
Food and Nutrition & Photo Release
Signature of Parent/Guardian DATE Signature of Student DATE
Contact phone number of Parent/Guardian:_____________________________________