FCS 6th Grade
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Course Introduction

 

Core Standards of the Course

STRAND 1
Students will identify and discuss the importance of food and nutrition.

Standard 1
Demonstrate basic skills related to nutrition, kitchen and food safety, sanitation, and food preparation.

1. Demonstrate basic kitchen management, kitchen and food safety, and sanitation.
   
   • Kitchen Management; Lab plan sheet
   • Kitchen and Food Safety
   • Cross contamination
   • Temperature Danger Zone
   • General Equipment Safety
   • Sanitation
   • Proper Handwashing
   • Proper Dishwashing
   • Kitchen Cleanliness
2. Recognize the MyPlate model and the USDA dietary guidelines.
   
3. Identify nutritional values of food and nutritional information on food labels.
   
4. Practice food preparation skills.
   
   • Proper Measuring
   • Basic Cooking Terms
   • Cream
   • Fold
   • Simmer
   • Boil
   • Bake
   • Sauté
   • Chop
   • Preheat
   • Beat/Whip
   • Grease
5. Recipe Sequencing
   
   • Reading a recipe
   • Order of tasks
6. Using basic appliances
   
7. Identify basic kitchen equipment and tools
   
   • Rubber Scraper/Spatula
   • Whisk
   • Turner/Spatula
   • Sauce Pan
   • Fry Pan
   • Liquid Measuring Cups
   • Dry Measuring Cups
   • Measuring Spoons

STRAND 2
Students will be introduced to the basic elements and principles of design in housing and interior design.

Standard 1
Identify the elements (tools) of design: space, line, texture, shape/form,

Standard 2
Identify the principles (rules) of design: balance, emphasis, rhythm, harmony, scale and proportion.

Standard 3
Describe the effect of color on shape, size, feelings, and moods.

Standard 4
Explore the science of color and color combinations to form color schemes.

Standard 5
Explore the impact of housing and interior design on families.

1. Compare and Contrast different housing options; Depending on the stage of life.
   

STRAND 3
Students will be introduced to family responsibilities, and child development.

Standard 1
Examine attributes and issues related to family life. Recognize how individual responsibilities at home contribute to the family's wellbeing.

Standard 2
Identify aspects related to the care and development of children.

1. Identify appropriate child care skills for young children.
   
   • Child Safety
   • Six Points of Danger
   • Basic First Aid
2. Develop or utilize age-appropriate learning activities for young children. Developmentally Appropriate Practices (DAP)
   
3. Understand skills related to appropriate child care.
   
   • The three keys of care giving
   • Emotional
   • Physical
   • Guidance

STRAND 4
Students will develop interpersonal skills.

Standard 1
Explore effective personal, verbal, and nonverbal communication.

1. Recognize acceptable social behaviors and how to develop social skills.
   
   • Cyber Social Skills
   • Dealing with stress
   • Dealing with peer pressure
   • Conflict Resolution
2. Identify steps of decision making.
   
   • Identify
   • Brainstorm
   • Compare and contrast; Talk to a trusted individual
   • Make a decision
   • Evaluate
3. Investigate personal values.
   

STRAND 5
Students will identify sewing techniques and basic textiles.

Standard 1
Demonstrate basic skills related to sewing construction.

1. Basic sewing; Basic sewing machine parts
   
   • Threading
   • Straight stitch
   • Back stitching

Standard 2
Explore basic textiles.

1. Identify the two fiber sources
   
   • Natural: Cotton, Wool, Linen, Silk
   • Manufactured: Polyester, Nylon, Rayon, Spandex

STRAND 6
Students will explore employability skills, entrepreneurship, the principles of the free enterprise system.

Standard 1
Develop employability skills

1. Identify characteristics of a good employee/student.(Soft Skills)
   
   • Communication Skills
   • People Skills/Social Skills

Standard 2
Complete a FCS related free enterprise experience. Develop a business plan that incorporates the following:

1. Four P's of Marketing
   
   • Product
   • Price; Profit/Loss Equation
   • Promotion: Jingle, Logo, Slogan
   • Place; Manufacturing to Distribution to Consumer
2. Evaluate the effectiveness of the process
   

Workplace Skills

1. Students will develop professional and interpersonal skills needed for success in industry. Determine the difference between hard skills and soft skills.
   
   • Hard Skills: Hard skills are specific, teachable abilities that can be defined and measured
   • Soft Skills: Personal attributes that enable someone to interact effectively and harmoniously with other people.
2. Identify soft skills needed in the workplace
   
   • Professionalism
   • Respect legal requirements/expectations
   • Good communication skills
   • Resourcefulness & creativity
   • Work Ethic

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http://www.uen.org - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - WILLIAM  DEIMLER and see the CTE/Agriculture website. For general questions about Utah's Core Standards contact the Director - THALEA  LONGHURST.

These materials have been produced by and for the teachers of the State of Utah. Copies of these materials may be freely reproduced for teacher and classroom use. When distributing these materials, credit should be given to Utah State Board of Education. These materials may not be published, in whole or part, or in any other format, without the written permission of the Utah State Board of Education, 250 East 500 South, PO Box 144200, Salt Lake City, Utah 84114-4200.