Tech Ed and Family And Consumer Science

Grade 7 Industrial Technology and Family And Consumer Science

Grade 7 Industrial Technology Education (Tech. Ed.) with Serena Berube

This course is taken for half of one marking quarter in grade 7 (approximately 22-23 days). Its focus is to build upon the grade 6 curriculum and further explore the technological world in which we live. Students are first introduced to industrial safety as it applies to work around machinery. Hands-on projects incorporate engineering and problem-solving activities with assignments that explore the concepts of construction, manufacturing, transportation, and communication while applying skills learned in the core subject areas. Activities involve large and small group learning and cooperation, developing workplace skills, and demonstrated competency while using tools and machinery. Units include:

• Safety Awareness (test score requires 100% or better, retakes are allowed until minimum score is obtained)
• Truss-design Bridge Building and Testing
• Reflective and Analysis Writing

Grading is a combination of written work, project work, and overall classroom work habits. Project work is graded using a rubric that includes: the student's level of understanding of concepts presented, demonstrated skill using tools and equipment, and meeting given project specifications. Overall work habits include good safety practices, preparation for class, using class time wisely, following directions, teamwork skills, overall participation and cleanup. Homework is minimal.

Grade 7 Family And Consumer Science (FACS) with Mrs. Jillson

This course, taken for the other half of one marking quarter in grade 7 (approximately 22-23 days), also builds upon the grade 6 curriculum as they further explore consumerism and prepare healthy foods. The objective of this class is to give students the skills needed to prepare healthy foods and encourage good eating habits by making wise consumer choices. The students will also practice leadership and teamwork while working in small groups. Reading, math skills and science are integrated into the curriculum. Topics included are as follows:

• Safety in the kitchen
• Proper measuring techniques
• Cooking utensils and terms
• Reading and following directions for a recipe
• Focus on breakfast, quick breads, yeast breads, and leavening agents

Grading is based on hands on lab and class work. Kitchen labs will get a grade based on a 25 point scale. This will be determined by using good safety and sanitation practices, accurate measuring, following directions, participation and cleanup. Students also need to work well with their group. Other class assignments will be graded using a skills rubric. Point values will vary. Homework is minimal.

Grade 8 Industrial Technology Education

Grade 8 Industrial Technology Education (Tech. Ed.) with Serena Berube

This course is taken for half of one marking quarter in grade 8 (approximately 22 - 23 days). Its focus is to build upon the grade 6 and 7 curriculum to further explore the technological world in which we live. The grade 8 curriculum is designed with a STEM focus with student-directed activity units that integrate science, technology, engineering, and mathematics studies.

Safety Test (a minimum score of 100% is required to independently use tools/equipment)

The final assessment also includes a "workplace skills" grade which is a based on: adherence to safety rules, class preparedness, following directions, participation, use of class time, project completion, meeting due dates, and quality/effort put into their work.

Class Expectations:

• Be on time
• Sit at assigned unit
• Answer daily STEM unit Question-of-the-Day
• Keep binder organized with unit paperwork
• Complete makeup work immediately after being absent
• No food/drinks in the classroom lab
• Acceptable Use Policy must be followed for computer use

The lab is available most days after school for extra help or to complete project work.

Grade 8 Family and Consumer Science (FACS) with Mrs. Jillson

This course is taken for half of one marking quarter in grade 8 (approximately 22 - 23 days). The objective of this class is to give students the skills needed to prepare healthy foods and encourage good eating habits by making wise consumer choices. The students will also practice leadership and teamwork while working in small groups. Reading, math skills and science are integrated into the curriculum.

Topics are as follows:

• Sewing project
• Safety in the kitchen
• Proper measuring techniques, cooking utensils and terms, serving sizes
• Reading and following a recipe, costing out recipes and consumer purchasing
• Focus on healthy meals, and entrees

Grading is based on hands on projects and class work. Kitchen labs will get a grade based on a 25 point scale. This will be determined by using good safety and sanitation practices, accurate measuring, following directions, participation and cleanup. Communication is key within each kitchen group. Other class projects will be graded using a skills rubric. Point values will vary. Homework is minimal.