Family & Consumer Science

As evidenced based on classroom assessments, the student is able to:

• Standard: MMSFACS 3.0 – Students will demonstrate nutrition, wellness, and food preparation practices that enhance individual and family well-being.
  • Benchmark: 3.4 – Demonstrate skills needed for preparing and serving foods, including: equipment for preparing and serving food.
  • Benchmark: 3.4 – Preparing and Serving Food: Demonstrate skills needed for preparing and serving foods, including:
    • 3.4.2 equivalents, abbreviations, measurements.
  • Benchmark: 3.3 – Food and Wellness Issues: Examine factors and issues that impact current and future health and wellness, including:
    • 3.3.2 Food safety and Foodborne illnesses.
    • 3.4 Preparing and Serving Food: Demonstrate skills needed for preparing and serving foods, including:
    • 3.4.1 Laboratory/kitchen safety
  • Benchmark: 3.4 – Preparing and serving food: Demonstrate skills needed for preparing and serving foods, including:
  • 3.4.3 Reading and using recipes
• Standard: MMSFACS 5.0 – Students will integrate multiple life roles and responsibilities in school, family, career, and community settings.
  • Benchmarks: 5.1 – Leadership for Life: Demonstrate teamwork and leadership skills, including:
    • 5.1.1 Leadership skills and styles
    • 5.1.4 Working in a group
• Standard: MMSFACS 1.0 – Students demonstrate knowledge and skills necessary for success in further education, career, and life.
  • Benchmark: 1.1.6 – Behavior, etiquette, and personal appearance in different situations.
  • Benchmark: 1.1.2 – Analyze factors that impact self-formation, including: Goals, priorities, and values.
• Standard: MFFP 3.0 – Distinguish various components necessary for food preparation.
  • Benchmark: 3.6 – Demonstrate teamwork, communication, and time management when planning and completing a lab.
• Standard: MFFP 5.0 – Demonstrate how to prepare a meal from planning to presentation.
• Standard: MFFP 6.0 – Analyze career clusters and pathways in the food production and service industry.
  • Benchmark: 6.1 – Identify roles, duties, and functions of individuals involved in food production and service industry careers.
• Standard: MMSFACS 2.0 – Students will apply management practices to personal, family, and financial resources.
  • Benchmark: 2.1.2 – Marketing/Advertising Techniques.
• Standard: MMSFACS 6.0 – Demonstrate knowledge, skills, and practices in interiors, textiles, and apparel.
  • Benchmark: 6.1.1 – Reading use/care labels and manuals.
  • 6.1.3 – Clothing care, repair, stain removal, laundry.
• Standard: MMSFACS 3.0 – Students will demonstrate nutrition, wellness, and food preparation practices that enhance individual and family well-being.
  • Benchmark: 3.2 – Nutrition: Evaluate nutrition choices and practices in a variety of settings, using reliable guidelines and sources of information, including: 3.2.1 Dietary Guidelines.

• Various websites for comprehension
  • Blooket
  • Quizlet
• Kitchen appliances and equipment for hands-on learning