A Middle school Student breaking an egg in a bowl held by the instructor.

Instructors:

Lisa Trunk
Maple Grove Middle School
(763) 315-7600

John Thurman
Brooklyn Middle STEAM School
(763) 569-7700

Ruth Koran
North View Middle IB School
(763) 585-7200

Andrea Tooley
Osseo Middle School
(763) 391-8800

Courses:

FACS 6

1 trimester (approximately 12 weeks)

Course Description:

Kitchen Basics:

Minnesota Frameworks: 3.0 Students will demonstrate nutrition, wellness, and food preparation practices that enhance individual and family well-being.

MMSFACS 3.1: Nutrition: Evaluate nutrition choices and practices in a variety of settings, using reliable guidelines and sources of information, including: dietary guidelines/MyPlate; comparing food intake to recommendations/serving/portion sizes; nutrients; nutritional label analysis; and selecting foods at home and away.

MMSFACS 3.3: Preparing and serving food: Demonstrate skills needed for preparing and serving foods, including: laboratory/kitchen safety and sanitation practices; cooking terms; equivalents, abbreviations, measurements, reading and using recipes; techniques and equipment for preparing and serving food; and teamwork in the laboratory setting and hands-on activities.

I Can…

  • Measure liquid, dry and solid ingredients. (3.3)
  • Work cooperatively in teams. (3.3)
  • Apply management and planning skills to organize tasks and responsibilities. (3.3)
  • Correctly read and follow a recipe. (3.3)
  • Use safety and sanitation practices when preparing food. (3.3)
  • Use basic culinary skills for food preparation. (3.3)
  • Use kitchen tools and operate equipment. (3.3)
  • Understand the current USDA food groups model. (3.1)

Child Development:

Minnesota Frameworks: 4.0 Students will demonstrate relationship skills and understanding in contexts across the lifespan such as school, parenting and the workplace.

MMSFACS 4.2: Caring for children and others: demonstrate skills for positive guidance and caregiving of children and others, including: understanding ages and development stages from birth through adolescence; caregiving responsibilities/babysitting skills; handling emergencies and keeping children safe; nutritious and developmentally appropriate foods for children; children's play and toys (for learning as well as safety, recalls and age appropriate).

I Can…

  • Identify the developmental tasks/milestones of newborns, infants, toddlers and preschoolers. (4.2)
  • Identify developmental stages: physical, intellectual, emotional/social development. (4.2)
  • Keep a child safe and prevent accidents. (4.2)
  • Understand the importance of learning through play. (4.2)
  • Identify appropriate toys and activities for each stage of development. (4.2)
  • Understand the importance of positive child guidance techniques. (4.2)

Textiles:

Minnesota Frameworks: 6.0 Demonstrate knowledge, skills and practices in interiors, textiles and apparel.

MMSFACS 6.1: Caring for resources: demonstrate skills needed to care for personal and family resources, including: reading use/care labels and manuals; care, repair, and storage of personal resources; and clothing care, repair, stain removal, and laundry.

MMSFACS 6.2: Project construction: use sewing techniques, including: technical reading, problem solving, self-motivation and time management; demonstrate accuracy in measuring, cutting and correct sewing techniques to produce a product.

I Can…

  • Read technical information and follow directions. (6.2)
  • Use basic skills for sewing. (6.2)
  • Apply appropriate procedures for care of textile products. (6.1)
  • Manage my time and resources. (6.2)

FACS 7

1 trimester (approximately 12 weeks)

Course Description:

Food and Nutrition:

Minnesota Frameworks: 3.0 Students will demonstrate nutrition, wellness, and food preparation practices that enhance individual and family well-being.

MMSFACS 3.1: Nutrition: Evaluate nutrition choices and practices in a variety of settings, using reliable guidelines and sources of information, including: dietary guidelines/MyPlate; comparing food intake to recommendations/serving/portion sizes; nutrients: nutritional label analysis; and selecting foods at home and away.

MMSFACS 3.2: Food and wellness issues: examine factors and issues that impact current and future health and wellness, including: activity and exercise; food safety and foodborne illness; wellness issues (e.g., calcium osteoporosis, diabetes, obesity, eating disorders, cardiovascular health).

MMSFACS 3.3: Preparing and serving food: Demonstrate skills needed for preparing and serving foods, including: laboratory/kitchen safety and sanitation practices; cooking terms, equivalents, abbreviations and measurements; reading and using recipes; techniques and equipment for preparing and serving food; teamwork in the laboratory setting and hands-on activities.

I Can…

  • Apply management and planning skills to organize tasks and responsibilities. (3.3)
  • Correctly read and follow a recipe. (3.3)
  • Use safety and sanitation practices when preparing food. (3.3)
  • Identify the main nutrients and their benefits of each food group for health and development. (3.1)
  • Use math skills to accurately adjust a recipe. (3.3)
  • Demonstrate teamwork and leadership skills. (3.3)
  • Safely operate kitchen equipment. (3.3)
  • Safely store, prepare and serve food. (3.2 & 3.3)
  • Identify the main nutrients and how they impact health and performance. (3.2)
  • Evaluate diets based on the current USDA dietary guidelines. (3.2)

Service Learning:

Minnesota Frameworks: 1.0 Students demonstrate knowledge and skills necessary for success in further education, career and life.

MMSFACS 1.1: Exploring self, family and community: analyze factors that impact self-formation, including: standards and ethics; goals, priorities and values; aptitudes, abilities, interests, motivations, roles, responsibilities and life events; family, career, community and global connections; behavior, etiquette and personal appearance in different situations.

Minnesota Frameworks: 5.0 Students will integrate multiple life roles and responsibilities in school, family, career and community settings.

MMSFACS 5.1: Leadership for life: demonstrate teamwork and leadership skills, including: leadership skills and styles; taking risks; overcoming setbacks; character/citizenship; service; working in a group; and leadership development through FCCLA projects or chapter activities.

I Can…

  • Explain what service learning is and how it helps the community. (5.1)
  • Create a project to be donated. (5.1)
  • Reflect on the importance of service learning across the world. (1.1)

Clothing:

Minnesota Frameworks: 6.0 Demonstrate knowledge, skills and practices in interiors, textiles and apparel.

MMSFACS 6.3: Design concepts: Identify design concepts used in fashion, interiors and apparel, to include: demonstrate design concepts with fabrics; create floor plan and arrange furniture placement; and explore current technology use for apparel and home decor (e.g., sportswear, water-repellent, wrinkle resistant).

I Can

  • Identify the significance of cultural clothing across the world. (6.3)
  • Explain how clothing incorporates the principles and elements of design. (6.3)
  • Design a piece of clothing based on different cultural influences. (6.3)

FACS 8

1 trimester (approximately 12 weeks)

Course Description:

Intro to Culinary:

Minnesota Frameworks: 3.0 Students will demonstrate nutrition, wellness, and food preparation practices that enhance individual and family well-being.

MMSFACS 3.3: Preparing and serving food: Demonstrate skills needed for preparing and serving foods, including: laboratory/kitchen safety and sanitation practices; cooking terms; equivalents, abbreviations, measurements, and reading and using recipes; techniques and equipment for preparing and serving food; teamwork in the laboratory setting and hands-on activities.

I Can...

  • Apply management and planning skills to organize tasks and responsibilities. (3.3)
  • Correctly read and follow a recipe. (3.3)
  • Use basic culinary skills for food preparation. (3.3)
  • Use kitchen tools and operate equipment. (3.3)
  • Demonstrate teamwork and leadership skills. (3.3)
  • Safely operate kitchen equipment. (3.3)
  • Safely store, prepare and serve food. (3.3)
  • Identify the main nutrients and how they impact health and performance. (3.3)

Real Life:

Minnesota Frameworks: 2.0 Students will apply management practices to personal, family and financial resources.

MMSFACS 2.1: Identifying and managing resources: identify and manage resources to provide for personal and family needs and wants, including: personal and community resources; consumer protection laws and resources; marketing/advertising techniques; taxes and income; controlling personal information; financial account fraud; and volunteering/charitable giving.

MMSFACS 2.2: Personal and family financial literacy: demonstrate skills to manage financial resources to meet personal and family goals, including: budgeting/personal finance plan, banking and financial institutions, electronic banking, managing credit and debt, credit cards vs. debit cards, savings/investing and insurance, checking accounts, utilizing financial records.

I Can...

  • Use resources to make informed decisions. (2.1)
  • Identify consumer rights and responsibilities. (2.1)
  • Identify basic needs vs. wants. (2.1)
  • Explain the benefits of having a budget. (2.2)
  • Identify the influences on consumer choices; marketing; and advertising techniques. (2.2)

Careers:

Minnesota Frameworks: 1.0 Students demonstrate knowledge and skills necessary for success in further educations, career and life.

MMSFACS 1.1: Exploring self, family and community: analyze factors that impact self-formation, including: standards and ethics; goals, priorities, and values; aptitudes, abilities, interests, motivations, roles, responsibilities, and life events; family, career, community and global connections; and behavior, etiquette and personal appearance in different situations.

MMSFACS 1.2: Exploring work: explore factors that impact personal image and feelings of personal worth, including: work and individual identity, work ethics and time management/prioritization.

MMSFACS 1.3: Exploring careers: investigate personal attributes, standards, goals, interests, and aptitudes as they relate to career concepts, including: career cluster, career pathways, career research, career planning, four-year course planning, study skills, listening skills, and note-taking.      

I Can...

  • Assess my personal strengths and interests. (1.1)
  • Identify career areas of interest. (1.1)
  • Explore how to obtain the job/career. (1.1)
  • Explain work ethic and time management. (1.2)
  • Use resources to investigate a career. (1.3)
  • Investigate a post-secondary education option. (1.3)
  • Design a personal career pathway. (1.3)

Design

Minnesota Frameworks: 6.0 Demonstrate knowledge, skills and practices in interiors, textiles and apparel.

MMSFACS 6.3: Design concepts: Identify design concepts used in fashion, interiors and apparel, to include: demonstrate design concepts with fabrics, create floor plan and arrange furniture placement; and explore current technology use for apparel and home decor (e.g., sportswear, water repellent, wrinkle resistant).

I Can...

  • Identify the principles and elements of design. (6.3)
  • Incorporate the principles and elements of design to my dream room/apartment/house. (6.3)

Contact

Jeremy Willey
Director
763.391.7148