Family & Consumer Science	Barb Pelesky	March 24-28/08
Subject: nutrition	Unit: food preparation	Expo 8 per.6
OBJECTIVES	ACTIVITIES	EVALUATION
Introduce the basic food preparation techniques and lab standards Complete food prep packet Discuss proper table etiquette plan foods lab assignments for each group demonstrate proper measuring techniques View teacher demo techniques for various steps Complete lab assignments and clean up jobs	Students will complete the following classroom activities : M Cookie lab Location of equipment Measuring basics Table etiquette/table setting T Cinnabun & orange Julius lab Blender safety, use & clean up W Food prep test Th Chicken finger lab Pan frying safety demo Chicken prep techniques F Stromboli lab Frozen bread dough techniques	Clean up grade Participation lab Scores Written work/homework

Barb Pelesky	Family and Consumer Science	March 24-28/08
Subject: clothing construction	Unit: basic pattern layout/cutting	Elective 9-12 per. 2
OBJECTIVES	ACTIVITIES	EVALUATION
Determine size by taking accurate body measurements List & explain considerations when selecting a pattern List factors that affect the choice of fabric Explain how to select notions for garment Estimate the fabric yardage and how to read a pattern envelope correctly	M-F Complete pattern construction on PJ pants using the pattern guidesheet Complete each step using guidelines from graded sample projects straight seam overlock topstitch casing stitch *hemming Stitch	Written work Participation grade Lab grade Test grades

Barb Pelesky	Family & Consumer Science	March 24-28/08
Subject: sewing basics	Unit : pillow project	Jr. High Elective Period 7
OBJECTIVES	ACTIVITES	EVALUATION
Complete pillow project using a commercial pattern Read & follow directions using pattern guidesheet Complete basic pattern construction techniques Complete clothing lab clean-up and inventory assignments	Teacher Demo for each of the steps on the pattern guidesheet Follow pattern checklist directions for each step. Pinning/Marking/Cutting 1.5cm. seams pivoting/trimming stuffing/slipstitching Complete Vocabulary review activities	Written work Participation Homework Cooperative group work

Barb Pelesky	Family & Consumer Science	March 24-28/08
Subject: creative cooking	Unit : catering & beverage unit	Period 4 & 8
OBJECTIVES	ACTIVITIES	EVALUATION
Identify a variety safety & sanitation skills for kitchen prep Identify food prep terms found in basic recipes and define/demonstrate. Describe preparation techniques for basic recipes including appetizers, side dishes, main dishes, and dessert specialties Describe garnishing techiniques for food presentation Describe how to organize an event for catering Assign manager & asst. manager duties for 40 minute theme event and complete job assignments for class. Plan meals for picnic or party occasions Organize time work plan List shopping supplies needed Budget food items Select recipes Demonstrate recipe techniques . ______________________________ Interior Design ______________________________ Students will learn basic elements of design. Implement basic room décor techniques Work in groups to plan theme décor for copy room for each season Work in groups to plan design for assigned room Students will complete individual selected craft projects and Gifts to Give food projects.	Food prep challenge packet evaluation & review Schedule food prep dates T/th Classroom chef- Beth Frieri Recipe selection- cream pies Plan activities for catering project Prepare written report Complete time management plan, decorations, invitiations, Music, activity, games, buffet & table settings/supplies Catering event Manager/Asst.manager will post time work plan for 42 min. period for following teams. decoration invitations favors games/activities musicdessert buffetbeverage Clean up ______________________________ Period 8 odd days ______________________________ Students will draw sketches for the assigned design project. Instructor approval and client approval Complete projects for areas: Wreaths Swags Centerpieces Wallpaper border Drapes Accessories Students will complete copy room design for each season. Tree ornaments Wreath Table cloth Theme pictures/title Centerpiece Extreme makeover design projects Complete a list of unfinished projects Around school Room Design Project Athletic office Elementary conference room Guidance Elementary lunch room Crafts/Gifts to give project: Decorative Glass Bowl Scrapbook Page layout/design Seashell candle centerpiece	Written planning sheets Labs Party planning evaluation All year Neatness Graded individual work Team design grade Lab clean up Written work Notebook quizzes