Kandice Lockwood Lesson Plans January 28-February 1

Date Bellringer Lesson FACS 1 Special Notes Monday Tuesday wednesday If a friend made a choice to do something he/she knew was wrong, how would you respond to the friend? 1.TLW watch Amy’s Choice video clip and answer a series of questions 2.TLW work with a partner to discuss Amy’s Decisions and actions 3.TLW write a letter to Amy about her Decisions and what she could/should have done. Amy’s Choice Video Worksheet Tuesday When playing a game (cards/board game) what may be some choices you have to make? How could these choices affect the outcome of the game. 1.TLW teach the students how to play spoons. 2.TLW play spoons (with vocabulary words & terms) 3.TTW discuss the students decision to keep certain cards over others and how they affected the outcome of the game. Spoons Vocabulary Cards wednesday *Roar* Get your computer but do NOT log in. REVIEW FOR TEST 1.TLW complete a test on Ch 5 &6 using Google Classroom 2.TLW read a financial article and summarize the article Test GC Article thursday What is money? Why is it important? 1.TLW use the internet to define vocabulary for ch. 7 & money terms found in a crossword puzzle using Vocab Puzzle Chromebook friday How does Money affect our lives? 1.TTW present Money Notes Notes Facs 1- Management of Resources 1.Demonstrate management principles to meet individual and family needs and wants in relation to food, clothing, shelter, healthcare, and transportation 1.Examine how individuals and families make choices to satisfy needs and wants 2.Utilize time management plan to meet individual and family goals 3. Design a plan of work to organize task and responsibilities 4. Analyze financial planning to meet the needs of individuals across the life span 1.Investigate information related to financial management 3.Apply financial management prcatices related to budgeting,banking, credit,savings, and investment 8. Analyze the impact of technology on resource management for indviduals and families 1.Explore types of technology currently impacting consumer decision making 2.Examine how media and technological advancement impact consumer decisions

Date Bellringer Lesson FACS 2 Special Notes monday tuesday thursday Define communication and explain its importance in the workplace. 1. TLW watch P21Nepris Videos- Communication 2. TLW complete Nepris Reflection handout for one article (Communication) Materials in Google Classroom https://www.louisianabelieves.com/resources/library/jump-start-virtual-workplace-experience-resources-(vwe)-ii tuesday Why is literacy and grammar important? 1.TTW present Information Literacy Notes 2. TLW complete a Information Literacy Handout 3.TLW research a few websites wednesday *Roar* Define Career Ladder.Explain what it means. 1.TTW introduce the career spotlight assignment and rubric 2.TLW create an outline for his/her project 3.TLW complete any and all missing assignments for VWE Introduction Unit https://www.louisianabelieves.com/docs/default-source/jump-start-pilot-programs/03-13a-career-spotlight-project-overview.pdf?sfvrsn=284b931f_3 thursday Describe what you know about the Healthcare and Pharmacy Career Cluster. What jobs have you heard about in these fields? 1.TTW present notes on Healthcare and Pharmacy 2.TLW complete a handout on H&P 3.TTW present a Nepris video on H&P friday What does Ph. D. mean? Who would have this? 1.TLW read an article and define key terminology related to the H&P field 2.TLW work with a partner to compile a list/presentation for the new terms and present to the class. 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

Date Bellringer Lesson Food Science Special Notes monday tuesday What does hygiene mean? 1.TLW work with a partner to create anchor charts for Hygiene 2.TLW complete “Serious About Sanitation Worksheet” Worksheet Big Paper tuesday Together, begin brainstorming key points from ch 1-3 ServSafe. 1.TLW play Kahoot to review ch. 1-3. 2.TLW complete a study guide for Ch. 1-3 Kahoot wednesday *Roar* REVIEW FOR TEST 1.TLW take a test on Ch. 1-3 (GC) 2. TLW independently watch a video introducing Ch. 4 Test thursday Why is it important to know the internal temperature of some foods? Explain. 1.TLW independently copy notes from Ch.4 into his/her packet Ch 4 Notes friday What does calibration mean? How can it be done? 1.TLW watch a video on thermometers 2.TTW present a variety of thermometers for students to examine 3.TLW practice using the thermometers. Video Thermometers 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 abd describe the health implications 5.Consider when and where to report foodborne illness 7. Demonstarte food safety and sanitation practices 1. Examine pathogens found in food and determine how time, temperature, pH, and moisture effect their growth, causing illness 2.Practice food service management safety/sanitation practices 4.Aplly 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 syptoms of illness. 6. Demonstrate proper recieving 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 Unit Objective: Explain the goals and expectations of Virtual Workplace Experience II

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

FACS 1 Management of Resources 1.Demonstrate management principles to meet individual and family needs and wants in relation to food, clothing, shelter, healthcare, and transportation 1.Examine how individuals and families make choices to satisfy needs and wants 2.Utilize time management plan to meet individual and family goals 3. Design a plan of work to organize task and responsibilities 4. Analyze financial planning to meet the needs of individuals across the life span 1.Investigate information related to financial management 3.Apply financial management practices related to budgeting,banking, credit,savings, and investment 8. Analyze the impact of technology on resource management for individuals and families 1.Explore types of technology currently impacting consumer decision making 2.Examine how media and technological advancement impact consumer decisions