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