Family Consumer Science
Emotional/Social and Moral Development Project
Emotional/Social and Moral Development Project
Course Name |
Grade Level |
Subject Represented (highlight) |
Human Development |
9-12 |
Math Writing |
GOALS |
|
OBJECTIVES: |
|
PRIORITY STANDARDS: |
Content Standards: 4.5 Demonstrate techniques for positive collaborative relationships with children. 4.6 Demonstrate professional practices and standards related to working with children. 12.1, 12.2 & 12.3 Analyze principles, conditions, and strategies of human growth and development across the lifespan (part of this standard is taught in child development & human development). Common Core Learning Standards: SL.11-12.2. Integrate multiple sources of information presented in diverse formats and media (e.g., visually, quantitatively, orally) in order to make informed decisions and solve problems, evaluating the credibility and accuracy of each source and noting any discrepancies among the data. |
TIME FRAME |
|
MATERIALS : |
|
PROCEDURE: |
|
:ASSESSMENT: |
|
Intellectual Development Stations
Intellectual Development Stations
Course Name |
Grade Level |
Subject Represented (highlight) |
Human Development |
9-12 |
Math Writing |
GOALS |
|
OBJECTIVES: |
|
PRIORITY STANDARDS: |
Content Standards: 4.5 Demonstrate techniques for positive collaborative relationships with children. 4.6 Demonstrate professional practices and standards related to working with children. 12.1, 12.2 & 12.3 Analyze principles, conditions, and strategies of human growth and development across the lifespan (part of this standard is taught in child development & human development). Common Core Learning Standards: SL.11-12.2. Integrate multiple sources of information presented in diverse formats and media (e.g., visually, quantitatively, orally) in order to make informed decisions and solve problems, evaluating the credibility and accuracy of each source and noting any discrepancies among the data. |
TIME FRAME |
|
MATERIALS : |
|
PROCEDURE: |
|
:ASSESSMENT: |
|
The Great Deliberation
The Great Deliberation
Course Name |
Grade Level |
Subject Represented (highlight) |
Human Development |
9-12 |
Math Writing |
GOALS |
|
OBJECTIVES: |
|
PRIORITY STANDARDS: |
Content Standards: 4.5 Demonstrate techniques for positive collaborative relationships with children. 4.6 Demonstrate professional practices and standards related to working with children. 12.1, 12.2 & 12.3 Analyze principles, conditions, and strategies of human growth and development across the lifespan (part of this standard is taught in child development & human development). Common Core Learning Standards: SL.11-12.2. Integrate multiple sources of information presented in diverse formats and media (e.g., visually, quantitatively, orally) in order to make informed decisions and solve problems, evaluating the credibility and accuracy of each source and noting any discrepancies among the data. |
TIME FRAME |
|
MATERIALS : |
PROCEDURE: |
|
:ASSESSMENT: |
|
Issues that Affect Middle Childhood – Common Craft Video
Issues that Affect Middle Childhood – Common Craft Video
Course Name |
Grade Level |
Subject Represented (highlight) |
Human Development |
9-12 |
Math Writing |
GOALS |
|
OBJECTIVES: |
|
PRIORITY STANDARDS: |
Content Standards: 4.5 Demonstrate techniques for positive collaborative relationships with children. 4.6 Demonstrate professional practices and standards related to working with children. 12.1, 12.2 & 12.3 Analyze principles, conditions, and strategies of human growth and development across the lifespan (part of this standard is taught in child development & human development). 15.3 Evaluate external support systems that provide services for parents Common Core Learning Standards: SL.11-12.2. Integrate multiple sources of information presented in diverse formats and media (e.g., visually, quantitatively, orally) in order to make informed decisions and solve problems, evaluating the credibility and accuracy of each source and noting any discrepancies among the data. |
TIME FRAME |
|
MATERIALS : |
|
PROCEDURE: |
|
:ASSESSMENT: |
|
Cookie Science
Culinary Basics
Primary Subject Area and Grade Level: |
Students in this class range from grade 9-12. The primary content area for this lesson is Culinary Arts, however other content areas are reflected/seen throughout the lesson. |
Interdisciplinary Connections:(1a: Demonstrating Knowledge of Content and Pedagogy) |
Students will be utilizing and practicing various science based skills when evaluating and hypothesizing a cookie’s content based on an experimental variable. They also will be practicing English/Language Arts when writing and reflecting on the multiple cookies and their overall appearance and outcome. |
Lesson Duration:(1e: Designing Coherent Instruction) |
This lesson will last approximately 45 minutes. |
Relevance/Rationale: (1b: Demonstrating Knowledge of Students) |
Students have been learning about different ingredient functions and how they effect the overall outcome of a food product. In this 3 day lab experience, students will have learned, practiced, applied, and then evaluated a recipe as well as a final product. This lesson is the culminating activity to wrap up the concept of ingredient functions and how it effects an end product. |
Outcomes/Objectives: (1c: Setting Instructional Outcomes) |
-Students will be able to identify the experimental variable in the Chocolate Chip Cookie experiment. -Students will be able to evaluate cookies based on their physical features as well as their ingredients. -Students will be able to hypothesize outcomes based on experimental variables. Students will be assessed both formally and informally throughout this three day lab experience. On day one, students are planning and watching the demonstration video. This is an informal assessment of the student’s knowledge of the recipe, as well as the planning process. On day two, students are measuring all ingredients (using proper measuring techniques) and making their cookie dough to store overnight; this is an informal way to assess their knowledge of recipe flow as well as overall comprehension. Day three of this lab utilizies higher level thinking where students are applying, creating, analyzing, and evaluating to demonstrate their knowledge of the recipe as well as ingredient functions. |
Content Standard(s) and/or Common Core Learning Standard(s): (1c: Setting Instructional Outcomes) |
8.2- Demonstrate food safety and sanitation procedures. 8.3- Demonstrate selecting, using, and maintaining food production equipment. 8.5- Demonstrate commercial preparation for all menu categories to produce a variety of food products. 8.5.1- Demonstrate professional skills in safe handling of knives, tools, and equipment. 8.6- Demonstrate implementation of food service management functions. 8.5.10- Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques. 9.2.5- Demonstrate practices and procedures that assure personal and workplace health and hygiene. 9.3.5- Analyze recipe/formula proportions and modifications for food production. 9.5.3- Prepare food for presentation and assessment. 9.5.6- Conduct sensory evaluations of food products. SL.11-12.1- Initiate and participate effectively in a range of collaborative discussions (one-on-one, in groups, and teacher-led) with diverse partners on grades 11–12 topics, texts, and issues, building on others’ ideas and expressing their own clearly and persuasively. |
Use of Formative Assessment to Inform Planning:(1f: Designing Student Assessments) |
The goals of the formative assessment is to assess students on their knowledge of ingredient functions, their ability to successfully carry out a three day lab, and their ability to evaluate a final product by look and taste. The formative assessment goals directly correlate with the Chocolate Chip Cookie Lab Analysis, which the students will complete on their chromebooks. |
Class Information: (1b: Knowledge of Students) |
This class consists of 30 students. The class breakdown is as follows: Male: 9 Female: 21 Freshman: 7 Sophomore: 11 Junior: 4 Senior: 8 Students w/ IEPs: 4 |
Overview:(1a: Demonstrating Knowledge of Content and Pedagogy) |
All students are applying the knowledge of Ingredient Functions (learned previously) and will be applying it to the Chocolate Chip Cookie Lab and analysis. Each group will be applying their knowledge of ingredient functions, as well as analyzing the different cookies from each group. After analyzing the cookies, each student will then be evaluating the cookies by sight, taste, and ingredient. All of these findings will be typed into a chart on their chromebooks. These tasks require multiple levels of thinking; they will be applying knowledge, analyzing, and evaluating. |
Technologies and Other Materials /Resources: (1d: Demonstrating Knowledge of Resources) |
Students will be using a variety of equipment and resources throughout this lesson. Students will be utilizing kitchen equipment, both small and large. They also will be using their Chromebooks, as well as various supplies located around the room for each station (ex. butcher paper, markers, etc.). |
Grouping Strategy: (1e: Designing Coherent Instruction) |
Students are able to pick their own groups. Students then have the chance to work with someone they feel they can work well with. This gives them the responsibility to take charge of their learning and what works best for them. |
Academic Vocabulary: |
-Leavener→ rising agent |
Lesson Procedures: |
|
Differentiation: (1e: Designing Coherent Instruction) |
-Each kitchen will be making a different version of the Chocolate Chip Cookie -They will be able to evaluate/analyze the cookie in multiple ways, which touches on different learning styles: by taste, by appearance, and by the different ingredients in the recipe. |
Assessment Criteria for Success: (1f: Designing Student Assessments) |
Formative: Various check in with students through three day lab experience, lab planning sheet Summative: Chocolate Chip Cookie Analysis/Evaluation assignment |
Anticipated Difficulties:(1a: Demonstrating Knowledge of Content and Pedagogy) |
The students’ ability to follow and carry out the cookie recipe correctly dramatically affects the overall goal of the lesson because if a cookie does not turn out, then groups do not have the resources at their fingertips (as anticipated) to complete their assignment. To counteract this situation, I will have each group make short informational sheets about their cookies just in case they do not turn out correctly. These informational sheets will contain various answers, found on the internet. |
Reflections:(4a: Reflecting on Teaching) |
|
Preschool: Reading with Young Children
Objective(s) with Taxonomy:
–Apply: Students will be able to translate concepts learned in Preschool 1 about reading to young children into the videos they will be creating.
–Understand: Students will be able to summarize important things to know about reading to young children.
–Create: Students will be able to plan and create a video about how to read to preschoolers.
Tasks, O-E Questions, & Time Estimates |
Prompt: What ways can teachers adapt their lessons to fit the needs of a student with a learning disability? How can you do this in our preschool? -Relevance: Preschool 2 students are doing a presentation on Learning Disabilities.
-10 minutes Learning Disabilities
*Preschool 2 and 3 students will be working on these tasks simultaneously. Once the presentation is done, we will reconvene and start on a project all together. Cross-Curricular Project
Question: What do you think cross-curricular means?
-45 minutes Example Reading
-14 minutes Closure
Assessment:
|
National Standards for FCS Education:
4.3.2: Implement learning activities in all curriculum areas that meet the developmental needs of children.
4.3.4: Demonstrate a variety of teaching methods to meet individual needs of children.
Common Core State Standards:
CCSS.ELA-Literacy.RST.11-12.2: Determine the central ideas or conclusions of a text; summarize complex concepts, processes, or information presented in a text by paraphrasing them in simpler but still accurate terms.
Materials:
iPads for each group, props for videos |
Accommodations/Modifications/Adaptations:
Learning Disability → break up the information into chunks for the student; provide a guided copy of the article. |
Contingency Plan:
Lengthened:
-Have students start looking for books in our classroom that fit into the themes/motifs.
Shortened:
-Do not have the students read and record them reading.
Associated visuals used in this lesson:
- Cross-Curricular Project Description
- iPads
- Children’s books
- List of themes and motifs from To Kill a Mockingbird
- Reading Aloud to Children infographic
- Preschool Scenarios
Child Development: Fine/Gross Motor Skills
Child Development:
GOALS |
|
OBJECTIVES: |
|
PRIORITY STANDARDS: |
|
RATIONALE/RELEVANCE: |
|
MATERIALS: |
Station 1:
|
Station 2:
|
Station 3:
|
Station 4:
|
Station 5:
|
Station 6:
|
Station 7:
|
Station 8:
|
Station 9:
|
Station 10:
|
PROCEDURE: |
|
CLOSURE |
|
ASSESSMENT: |
|
Health Career Choices
Health Career ChoicesKey Topics
– Career Information
– Future Trends
– Reduction of Bias
– Self-Awareness
Objectives:
– Students will be able to identify various Health Career Choices.
– Students will be able to discuss different Health Care Careers.
Activity
For this activity, students brainstorm a list of careers in healthcare.
• Ask students to create a list of the 20 most interesting health careers to them. Ask students to think beyond the traditional choices of doctor and nurse.
• Once students have created their lists, create a master list on the chalkboard.
• As a class, use Bureau of Labor Statistics to find the average salaries of these workers in your state. Also find the educational requirements for the most popular health career choices of the class.
• Place the career choices along with the salaries on a bulletin board. These should be ranked from highest to lowest salary. You might also post the educational requirements for each career.
Preparation
Materials needed:
– Bureau of Labor Statistics
– Chromebook
Time needed:
• One or two 45-minute class period(s)
Discussion
Discussion questions to consider asking students include:
• Does the starting salary increase with the level of education required?
• Other than salary, what other rewards might health care workers realize on their job?
Variation
• Refer to a recent list of fastest growing jobs (available through your state’s Division of Employment and Training or Bureau of Labor Information).
• Identify the jobs in health care.
• Why are health care careers growing so rapidly?
• Using the local yellow pages, note the number of males and females in health related careers (e.g., physicians, dentists). Are the numbers equal? If not, why not?
Visit your area career and technical center.
• Identify all health-related occupations for which career and technical graduates are prepared.
• Using the major organs and sensory systems of the body, have students list medical specialists who would be involved with the care of that system. An example would be sense of sight – health care professionals:
o ophthalmologist
o optometrist
o optician
o physician
Culinary: Tools + Equipment Intro
Culinary Basics
Primary Subject Area and Grade Level: |
– Culinary Basics (introductory culinary course)à grades 9-12 |
Interdisciplinary Connections:(1a: Demonstrating Knowledge of Content and Pedagogy) |
– English/Language Arts |
Lesson Duration:(1e: Designing Coherent Instruction) |
This lesson will last approximately 45 minutes.
|
Relevance/Rationale: (1b: Demonstrating Knowledge of Students) |
– Checking prior knowledge of students |
Outcomes/Objectives: (1c: Setting Instructional Outcomes) |
– Students will be able to list different tools and equipment. – Students will be able to define and differentiate different pieces of tools and equipment. |
Content Standard(s) and/or Common Core Learning Standard(s): (1c: Setting Instructional Outcomes) |
– 8.3.6 à Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving, including hand tools and small ware. |
Use of Formative Assessment to Inform Planning:(1f: Designing Student Assessments) |
– There will be a test on Tools & Equipment |
Class Information: (1b: Knowledge of Students) |
– Class has a range of students grades 9-12 – Student ability varies greatly – Introductory course à no culinary courses have been taken at the high school level |
Overview:(1a: Demonstrating Knowledge of Content and Pedagogy) |
– Students first will assess their prior knowledge on the topic of tools and equipment. – They then will become the “master” of one piece of equipment or tool and will be responsible to teaching the class about their tool. |
Technologies and Other Materials /Resources: (1d: Demonstrating Knowledge of Resources) |
– Students will use a piece of paper and writing utensil to create the list. |
Grouping Strategy: (1e: Designing Coherent Instruction) |
– Groups are created based on student choice; they will be working within the groups that they selected at the beginning of the semester. |
Academic Vocabulary: |
– Various pieces of kitchen tools + equipment. |
Lesson Procedures: (1a: Demonstrating Knowledge of Content and Pedagogy; 1e: Designing Coherent Instruction) |
– Students will be working in their cooking groups (2-3 people) and will come up with a list of tools and equipment related to culinary, without using the internet (just prior knowledge). – One person from each group will stand up. As I read a list of tools and equipment, if they have the piece of equipment on their list they must cross it off. The group with the least amount of items crossed off (at the end) will “win”. – Each group then will be assigned a piece of equipment or tool to become the “master” on à they will have to draw a picture or provide a picture, define it, provide an example of how it is used, and list a recipe where you need to use it. This will be put on a poster or GoogleSlide and then presented to the class. |
Differentiation: (1e: Designing Coherent Instruction) |
– Students are learning about different pieces of equipment and tools and have different roles in the entire lesson. |
Assessment Criteria for Success: (1f: Designing Student Assessments) |
Formative: Novel Ideas Intro Activity à assessing what students already know about kitchen tools and equipment.
Summative: Final assessment on kitchen tools and equipment (at the end of the unit). |
Anticipated Difficulties:(1a: Demonstrating Knowledge of Content and Pedagogy) |
– Some students may find it difficult to find recipes using the particular tools and equipment, so they will have access to our culinary recipe library where they can find them. |
Reflections:(4a: Reflecting on Teaching) |
1. How can I increase communication between students? 2. How can I help students make choices/decisions without doing it for them? 3. What are some more ways/resources I can introduce students to do create their projects in a way that they have not done before? |
Child Development Educational Toy Analysis
This assignment is a way for students to turn their knowledge of milestones and proper activities that are age and developmentally appropriate for children into a fun and exciting new educational toy. This assignment is student engaging and hands on.