FACS

Monday, January 31, 2011 
FACS~ Blue Day
3rd & 4th block
 Chapter 20: Preparing to Sew
Topic 20-4 Sewing Equipment
Standard: Fashion

Warm Up:
Instructional Plan: 1. TEST: Topic 11-1, 19-4, & 19-5  2. Worksheet: Sewing Tools ID
       Worksheet: Sewing Supplies Wordsearch p.142: Identify sewing tools and purpose.

Closing Summarizer:
 
Tuesday, February 1, 2011
White Day
2nd & 4th block
Chapter 20: Preparing to Sew
Topic 20-4: Sewing Equipment

 Warm Up: Pretest #3~Question #5: Pressing is a process of lifting the iron up and down to apply pressure in one area of a garment at a time.  True or False
Instructional Plan: 1. Check Sewing Tools worksheets: Sewing ID & Sewing Supplies * Teacher will display actual tools*
2. Whole group reading( students) Objectives,  p. 588-589 (Safety with Sewing Tools)
3. Video: Hand Sewing ~basic stitches
4. Hand Sewing crossword puzzle
5. Review Hand Stitch handout (3 basic stitches)
Closing Summarizer:


 

FNW~TEST

Chapter 20 Food Safety & Storage
White Day~ Thursday, February, 3rd
Blue Day~ Friday, February 4th

Food, Nutrition, and Wellness

 Monday, January 31, 2011
FNW~ Blue Day
2nd block
EQ: What are some techniques to an accident free kitchen?

Chapter 20 Food Safety & Storage
Chapter 21 Preventing Kitchen AccidentsWarm Up: Pretest #3~Question # 8: One of the main responsiblities of the Food Safety & Inspection Service is to...?
M/CInstructional Plan:
1. Correct and check Textbook assignment p. 294 Questions 13-18, 20,21
Chapter Launcher p. 296: Ask students to describe major or minor accidents that have occurred in their home kitchens. Identifiy the cause(s).
2. Dvd: Kitchen Safety with discussion questions
3. Kitchen Safety wordsearch or crossword puzzle
Closing Summarizer:

Tuesday, February 1, 2011
White Day
3rd block

Chapter 21 Preventing Kitchen Accidents
EQ: What are some techniques to an accident free kitchen?

Closing Summarizer: Exit slips~ Today I learned that....
 Warm Up:  Pretest #3 Question #8: On of the main responsiblities of the Food Safety & Inspection Service is to..?M/C
Instructional Plan: 1. Test Chapter 20 Review
2. Kitchen Safety Technique Poster activity: ( in groups of 2/3 create a poster of chosen kitchen safety technique from the textbook) to be presented to the class.

FNW

Chapter 20 Food Safety & Storage

1. Complete and check textbook p.294: Check your knowledge questions part 1~ 3,4, 7-11
part 2~ 13-18, 20, 21

Chapter 21 Preventing Kitchen Accidents
DVD: Kitchen Safety with discussion questions

FACS

Friday, January 28th
White Day~ 2nd & 4th block

1. TEST
2. Chapter 20 : Preparing to Sew
**Topic 20-4 Sewing Equipment**
~Basic Skills Worksheet p. 599: Sewing Equipment~identifying various pieces of sewing equipment and explaining why and where to use them.
~Sewing ID worksheet
~Sewing Supplies Crossword puzzle

FNW:

TEST: Chapter 20 Food Safety & Storage
White Day: February 3rd
Blue Day: February 4th

FACS

TEST: Topic 11-1 (Making Shopping Decisions), Topic 19-4 (Shopping for Clothes), and Topic 19-5 (Caring for Clothes):
White Day~Friday, January 28th
Blue Day~ Monday, January 31st

FNW

Monday, January 24, 2011

FNW~White Day
3rd block
Chapter 20 Food Safety & Storage


Warm Up:


Instructional Plan: 1. DVD: Food Safety with written discussion questions.
2. Worksheet: Activity 1 p.74 Safe or Not Safe? Students will distinguish safe from unsafe food-handling practices.
   Worksheet: Activity 2 p. 75 Which Agency is This? students will describe the roles of government agencies in protecting food supply.
3. Textbook: Check your knowledge p. 294~Answer questions 3, 4, 7-11 *write the questions*


Closing Summarizer:

Tuesday, January 25, 2011
Blue Day



2nd block
Chapter 20~Food Safety & Storage


 Warm Up: Pretest# 3 Question #1
UC Davis "You better wash your hand" ppt


Instructional Plan: 1.Direct Instruction~Complete Food Safety Notes/PPT
2. Worksheet: Activity 1 p.74 Safe or Not Safe? Students will distinguish safe from unsafe food-handling practices.
  Worksheet: Activity 2 p.75 Which Agency is This? students will describe the roles of government agencies in protecting the food supply.
3. Textbook~Check your knowledge p. 294: answer questions 3, 4, 7-11 *write the questions*


Closing Summarizer:

FACS~ TEST

Chapter Test: Topic 11-1, 19-4, 19-5:

White Day~ January 28, 2011
Blue Day~ January 31, 2011

FACS

Monday, January 24, 2011
2nd & 4th block

Chapter 19: Choosing and Caring for  Clothes
Topic: 19-5 Caring for Clothes


Warm Up :Fad styles are popular year after year? Post it Note... (2nd block)


Instructional Plan:
1. Complete Create a Graphic Organizer assignment: Laundering Steps (7 steps in the laundry process)
2. Complete fill in the blank handout Textbook pg. 558 Dry Cleaning to - p.561
3. Worksheet p. 136 Clothing Care Symbols~students are to match clothing care symbols with their descriptions.


Closing Summarizer: TOTD: Exit Slips: How does today's FACS lesson tie into my everyday life?

Tuesday, January 25, 2011
3rd & 4th block

Chapter 19: Choosing and Caring for  Clothes
Topic: 19-5 Caring for Clothes


Warm Up :Fad styles are popular year after year? Post it Note... (2nd block)


Instructional Plan:
1. Complete Create a Graphic Organizer assignment: Laundering Steps (7 steps in the laundry process)
2. Complete fill in the blank handout Textbook pg. 558 Dry Cleaning to - p.561
3. Worksheet p. 136 Clothing Care Symbols~students are to match clothing care symbols with their descriptions.


Closing Summarizer: TOTD: Exit Slips: How does today's FACS lesson tie into my everyday life?

FNW

FNW
Friday, January, 21, 2011
Blue Day~ 2nd block
EQ: What are some safe ways to handle food in the kitchen?
Warmup:
Chapter 20 Food & Safety Storage
Instructional Plan: Direct Instruction~Food Safety Notes with PowerPoint
~Handwashing Activity: Glo Germ  and Choices Article (Handle with Care)
TOTD:  Exit Slips

FACS

Friday, January 21, 2011
Blue Day
3rd & 4th block

EQ: What are some ways to properly take care of my clothes?
Topic 19-5 Caring for Clothes

 Warm Up:  True or False
To be safe, all clothing should be washed and rinsed in cold water.

Topic 19-5 Caring for clothes
Instructional Plan: 1. Students will read chapter objectives & peanuts comic strip
 2. Create a graphic organizer: Seven Laundering Steps P. 552-558
3. Page 557 Drying Cleaning to p. 561 Packing for Seasonal Storage..Completion handout

FNW

Tuesday, January 18, 2011
Standard:
EQ(s): What are some safe ways to handle food in the kitchen?
Subject 2: FNW WhiteDay
3rd block
* Pretest*
Warm Up:

Chapter 20 Food Safety & Sanitation
Instructional Plan:
1. Complete Chapter 20 foodborne illness graphic organizers
2. Present graphic organizers; students take notes on foodborne illnesses
3. Food Safety Notes: Direct Instruction with PowerPoint
Closing Summarizer: TOTD: How does today lesson tie into my life?

Wednesday, Janury 19, 2011

EQ(s): What are some safe ways to handle food in the kitchen?
FNW~Blue Day
2nd block
*Pretest*

Warm Up:

Chapter 20 Food Safety & Sanitation
Instructional Plan:
1. Complete Chapter 20 foodborne illness graphic organizers
2. Present graphic organizers; students take notes on foodborne illnesses
3. Food Safety Notes: Direct Instruction with PowerPoint

 Closing Summarizer: TOTD: How does today lesson tie into my life?

FACS

Tuesday, January 18, 2011
Standard: FASHION
EQ(s): What is the difference between classic styles and fad styles?

FACS~White Day
2nd & 4th block

Warm Up:
Topic 19-4: Shopping for Clothes
Instructional Plan: 1. Worksheet: Your Clothing Costs
2. v Topic Terms p.546 (fashion, fad, style, label, hangtag, classic)
3. UEN ppt. Classic & Fad handout & RT worksheet: Is it classic or a Fad?  Help students distinguish between classic and fads.
4. Whole group cloze reading pg. 549: Reading Labels and Hangtags-550.
 (TRG) Basic Skills Worksheet p. 567: Labels and Hangtags, students will differentiate between labels and hangtags and to list information found on each.
Closing Summarizer: What might some advantages of buying classic styles?

Wednesday, January 19, 2011u

Standard: FASHION
EQ(s): What is the difference between classic styles and fad styles?
 FACS~ Blue Day
3rd & 4th block

Warm Up:
Topic 19-4: Shopping for ClothesInstructional Plan: 1. Worksheet: Your Clothing Costs
2. v Topic Terms p.546 (fashion, fad, style, label, hangtag, classic)
3. UEN ppt. Classic & Fad handout & RT worksheet: Is it classic or a Fad?  Help students distinguish between classic and fads.
4. Whole group cloze reading pg. 549: Reading Labels and Hangtags-550.
 (TRG) Basic Skills Worksheet p. 567: Labels and Hangtags, students will differentiate between labels and hangtags and to list information found on each.
Closing Summarizer: What might some advantages of buying classic styles?

 

FACS

Tuesday, January 4, 2011

FACS~ Blue Day
3rd blockEQ: What are some options when deciding to shop?

 Warm Up: Review classroom rules PPT. and Revisit Mission Statements/Goals Instructional Plan: Topic 11-1 Making Shopping Decisions
1. Direct Instruction: Notes/PPt [Topic Terms: implulse buying, comparison shopping, sale, warranty]
2. Worksheet Store Types: Identify different the places to shop, advantages, disadvantages and examples

Closing Summarizer: Which types of store do you prefer to shop in and why?4th block
Same assignment as 3rd block

Wednesday, January 5, 2011
White Day 2nd & 4th block

EQ: What are some options when deciding to shop?

 Warm Up: Review classroom rules PPT. and Revisit Mission Statements/Goals Instructional Plan: Topic 11-1 Making Shopping Decisions
1. Direct Instruction: Notes/PPt [Topic Terms: implulse buying, comparison shopping, sale, warranty]
2. Worksheet Store Types: Identify different the places to shop, advantages, disadvantages and examples

Closing Summarizer: Which types of store do you prefer to shop in and why?

FNW

Tuesday, January 4, 2011

FNW~Blue Day
2nd block
* Review Class Rules & Who am I ?/Goals

EQ~ What is the relationship between food safety and foodborne illness?
Pretest: Introduction to Foods

 Warm Up: Write in three sentences "Food safety is important because....after notes on foodborne illness section will review their essay and make any changes if needed

Unit 5~ Chapter 20 Food Safety & StorageInstructional Plan: 1. Direct Instruction PPT/Notes

Closing Summarizer:


Wednesday, January 5, 2011
White Day~ 3rd block
 
* Review Class Rules & Who am I ?/Goals

EQ~ What is the relationship between food safety and foodborne illness?
Pretest: Introduction to Foods

 Warm Up: Write in three sentences "Food safety is important because....after notes on foodborne illness section will review their essay and make any changes if needed
Unit 5~ Chapter 20 Food Safety & StorageInstructional Plan: 1. Direct Instruction PPT/Notes


Closing Summarizer: