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News

Student bus information available August 21 Student bus information available August 21 Thursday, 15 August 2019   Final transportation information will be available on ParentVUE by 4:30 p.m. on Wednesday, August 21 and physically... More detail
Osseo Area Schools seeks volunteers for advisory committees Osseo Area Schools seeks volunteers for advisory committees Monday, 05 August 2019 Osseo Area Schools announces opportunities for families and community members to gain leadership skills, give back to their... More detail
Make a difference as a reading, math tutor in Osseo Area Schools Make a difference as a reading, math tutor in Osseo Area Schools Wednesday, 17 July 2019 Minnesota Reading Corps and Minnesota Math Corps are seeking more than 25 tutors to serve at several sites in Osseo Area... More detail
Park Center celebrates three students earning IB Diplomas Park Center celebrates three students earning IB Diplomas Tuesday, 09 July 2019 Park Center is proud to announce that three recent graduates, (pictured in sashes with IB Diploma Coordinator Mike Cassidy... More detail

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)