Kandice Lockwood Lesson Plans March 11-15

Strand: Clothing and Textile (FACS 1) Date Bellringer Lesson FACS 1 Special Notes Monday What is the importance of color? Why do we need color? Explain. 1.TTW introduce color 2.TLW examine notes on color Notes Tuesday ACT DAY- NO CLASS wednesday *Roar* What are the primary colors? What are the secondary colors? What are the tertiary colors? 1.TLW ear strips of paper the glue to a paper plate to create a color wheel. Paper Plate Art Supplies thursday Describe how primary colors, secondary colors, and tertiary colors are made. 1.TLW follow verbal directions from the teacher to conduct a color wheel lab to see how colors are created. Water Food color Dropper Laminated sheet friday Have you ever thought about the color of the clothing you wear? What do your color choices say about you? 1.TLW create a living color worksheet using magazines and how color is all around us. 2.TLW color a worksheet as an assessment for color Magazines Worksheet Strand: Clothing and Textile (FACS 1) Standard 1. Evaluate fiber and textile materials 1. Select appropriate terminology for identifying, comparing and analyzing the most common generic textile fibers 2. Examine performance characteristics of textile fibers 3. Examine textile legislations, standards and labeling in the global economy 4. Assess effects of textile characteristics on design, construction, care, use and maintenance of products 5. Select appropriate procedures for care of textile products. Objectives: Demonstrate knowledge of textile fibers and their uses Demonstrate proper care for clothing garments

Date Bellringer Lesson FACS 2 Special Notes monday tuesday thursday Begin reading the guidelines and rubric for Career Rocks commercial project, then write a DO What chart. 1.TTW introduce the Career rocks commercial Project and rubric 2.As a class, TLW create a timeline for what needs to be completed each day on the project 3.TLW begin brainstorming with a partner the career and information needed for the Project Rubric Adobe spark tuesday ACT DAY- NO CLASS wednesday *Roar* Examine your timeline. Write down today’s goal 1.TLW follow the class created timeline to complete the Commercial Project (brainstorm, plan, research, rough draft, practice, record, upload, share) 2.TLW create commercial using Adobe Spark thursday friday 1.TTW share the students commercials with the class. 2.TLW peer grade projects as well as their own. Human Development and Family Relationships 9-Demonstrate communication skills that contribute to positive relationships 2. Examine factors that affect messages communicated to others 4.Demonstrate active and reflective listening 8. Apply ethical principles in communication 14- Demonstrate leadership and team skills in the family, community, and workplace 1.Demonstrate ways to show respect for ideas and contributions of all group members 2.Demonstrate ways to organize and delegate responsibilities 3.Demonstrate ways to motivate and encourage group members 4.Demonstrate ways to cooperate, compromise and collaborate 9.Apply transferable skills that may be applied in family, community, and workplace environments

1.TLW play a review game (kahoot) Kahoot game Date Bellringer Lesson Food Science Special Notes monday STUDY 1.TLW play a review game (kahoot) Kahoot game tuesday ACT DAY wednesday *Roar* 1.TLW complete a test for ch 8-10 test thursday Get pens, highlighters, markers 1.TTW present a review packet for SS 2.TLW highlight important information from the packet Packet highlighters friday Gather cards and markers 1.TLW make flash cards for SS exam Note cards Standards Nutrition and Foods Overview 5-Analyze foodborne illness as a health issue for individuals and families 1.Investigate the causes and preventions for foodborne disease and illness 3.Determine which individuals are most at risk for developing foodborne illness 4.Determine symptoms of foodborne illness and describe the health implications 5.Consider when and where to report foodborne illness 7. Demonstrate food safety and sanitation practices 1. Examine pathogens found in food and determine how time, temperature, pH, and moisture affect their growth, causing illness 2.Practice food service management safety/sanitation practices 4.Apply safe shopping, storing, preparing, and serving principles during food handling to reduce the risk of foodborne illness 5.Practice good personal hygiene/health procedures and report symptoms of illness. 6. Demonstrate proper receiving storage of both raw and prepared foods 7. Demonstrate food handling preparation techniques that prevent cross contamination between foods 8.Examine current types and proper uses of cleaning materials and sanitizers 11. Demonstrate knowledge of risk management procedures as applied to food safety, food testing, and sanitation

FACS 1 Strand: Clothing and Textile (FACS 1) Standard 1. Evaluate fiber and textile materials 1. Select appropriate terminology for identifying, comparing and analyzing the most common generic textile fibers 2. Examine performance characteristics of textile fibers 3. Examine textile legislations, standards and labeling in the global economy 4. Assess effects of textile characteristics on design, construction, care, use and maintenance of products 5. Select appropriate procedures for care of textile products.

FACS 2 Standards Human Development and Family Relationships 9-Demonstrate communication skills that contribute to positive relationships 2. Examine factors that affect messages communicated to others 4.Demonstrate active and reflective listening 8. Apply ethical principles in communication 14- Demonstrate leadership and team skills in the family, community, and workplace 1.Demonstrate ways to show respect for ideas and contributions of all group members 2.Demonstrate ways to organize and delegate responsibilities 3.Demonstrate ways to motivate and encourage group members 4.Demonstrate ways to cooperate, compromise and collaborate 9.Apply transferable skills that may be applied in family, community, and workplace environments

Food Science Standards Nutrition and Foods Overview 5-Analyze foodborne illness as a health issue for individuals and families 1.Investigate the causes and preventions for foodborne disease and illness 3.Determine which individuals are most at risk for developing foodborne illness 4.Determine symptoms of foodborne illness and describe the health implications 5.Consider when and where to report foodborne illness 7. Demonstrate food safety and sanitation practices 1. Examine pathogens found in food and determine how time, temperature, pH, and moisture affect their growth, causing illness 2.Practice food service management safety/sanitation practices 4.Apply safe shopping, storing, preparing, and serving principles during food handling to reduce the risk of foodborne illness 5.Practice good personal hygiene/health procedures and report symptoms of illness. 6. Demonstrate proper receiving storage of both raw and prepared foods 7. Demonstrate food handling preparation techniques that prevent cross contamination between foods 8.Examine current types and proper uses of cleaning materials and sanitizers 11. Demonstrate knowledge of risk management procedures as applied to food safety, food testing, and sanitation