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BJHS Family and Consumer Science
Sixth Grade This course provides an initial introduction to the area of family and consumer science at the middle school level. The nine-week curriculum is divided equally between three basic areas: skills for adolescence, foods and nutrition, and clothing/textiles. The intent of the curriculum is exposure and exploration of the three areas. Seventh Grade This course provides an opportunity for the seventh grade student to develop skills and attitudes about personal, family and community necessary for daily living. Areas covered include: health life styles; resource management; careers; life situations; relationships; self esteem; food preparation; and clothing construction. Eighth Grade This course provides an opportunity for the eighth grade student to continue his/her development in the area of resource management and careers. Students increase their competencies in foods and clothing primarily through hands-on laboratory experience. It is also the intent of the curriculum to make students more aware of the multiple roles they will encounter. 6TH GRADE CURRICULUM (9 WEEKS) Exploratory - teachers and students rotate through areas: Skills for AdolescentsAreas/Topics Covered · Making sense of adolescence · Peer pressure: Learning to say “No” · Social and coping skills · Self confidence communication - Verbal/nonverbal · Effective listening skills · Feelings/emotions · Peer relationships · Respect/kindness · Handling conflict · Family relationships · Decision making · Setting & achieving goals · Critical thinking skills · Dealing with failure Foods and NutritionAreas/Topics Covered Nutrition: · 6 basic nutrients · Caloric needs · Digestive system · Healthy snacks · Exercise · Healthy lifestyles Foods: · Safety · Sanitation · Cooperation/teamwork · Time management · Small equipment · Measuring · Table setting Lab preparation in the following areas: · Simple nutritious snacks · Simple lunches · Simple
breakfast Areas/Topics Covered · Sewing equipment · How to thread and operate machine · Safety · Pattern layout/cutting · Pressing techniques · Basic hand sewing · Clean finishing techniques · Straight seam construction · Simple project construction (locker pocket) 7TH GRADE CURRICULUM (9 WEEKS) Continued exploration with some in-depth study- teachers and students rotate through areas: Foods and Nutrition and Critical IssuesAreas/Topics Covered Critical issues: · Effective communication skills · Stress · Conflict management Nutrition: · New food pyramid · Controlling weight Anorexia/bulimia Foods: · Safety · Sanitation · Cooperation/teamwork · Time management · Cooking terms · Using recipes · Food labels · Dishwashing · Small/large equipment · Table manners Lab preparation includes: · Fruit-cooked & raw · Milk and milk products · Egg cookery · Quick nutritious lunches · Hearty breakfasts
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Bloomington Junior High School, 901 North Colton Avenue, Bloomington, IL 61701 © 2006 |
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