Syllabus Today's Teen
Course Description: Students will use their creative side to hand embroidery a pin cushion. They will discover the importance of science in food production, processing, and preparation. Performance competencies for the Food Science course taught in Family and Consumer Sciences Education programs enable students to:
a. construct meaning related to food and nutrition;
b. solve problems related to foods and nutrition through the application of scientific principles; and
c. assess the impact of food safety and sanitation on the health and well-being of individuals and families.
Course Level: Grade 7
Length of Course: Semester
Contact Information: The quickest way to contact me is by Email at FACS@school.com. You may also contact me by phone at 724-845-8888. Students are welcome to come to my room during homeroom or activity period for help or any questions.
Text: Bennion, Marion and Scheule, Barbara. Introductory Foods. Pearson Prentice Hall, 2004.
Supplements/Resources: Magazines, newspapers, Internet, guest speakers, and videos.
Supplies Needed of Students: Students will need a writing utensil and notebook paper for assignments and notes.
Classroom Policies: Students are expected to be in their seats when the bell rings and ready to begin class. Students will participate in all learning activities. Students will abide by the rules set forth in the student handbook. It is crucial to remember one simple thing, RESPECT. Have respect for each other and the teacher, class materials, and school rules.
Evaluation/Grade Procedures: Grades will be determined by taking the total points earned divided by the total points possible. If you attend class and complete the assignments and labs, grades should not be a problem.
a. Teacher observations
b. Laboratory work/projects
d. Daily assignments/homework assignments
e. Class participation
I look forward to having a successful semester. Should you need additional help you just have to ask!