1. Kandice Lockwood Lesson Plans
February 11-15

2. Date Bellringer Lesson FACS 1 Special Notes Monday Tuesday wednesday
Why is a budget helpful? explain.
1.TLW play “throw away questions” where the teacher ask questions about budgets and money, the students hand over money each time they answer no.
2.TLW complete interactive notes on budgeting (videos, questions, articles) (GC)
Questions,
Money
Notes
computer
Tuesday
What questions should you ask when planning a budget?
1.TLW take a quiz on Money Vocabulary
2.TLW work with a partner to complete Budget buster scenarios (GC)
Quiz
Computer
scenarios
wednesday
*Roar*
What makes following a budget so difficult?
1.TLW complete Chatting and Charting
2. TLW view an archived Nepris Chat session on Budgeting.
Blank budgets
thursday
When you start a job, what should you do with your budget?
1.TLW Complete the “Do What” chart for LDC task
2.Congrats your hired
3.Budget 101
4. Reflection
Your hired slips
Salary
Budget 101
friday
No School
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

3. Date Bellringer Lesson FACS 2 Special Notes monday tuesday thursday
What is a Physical therapist?
1.TLW view a P21 Nepris Videos-Emergency Medical
2.TLW complete a quiz for the video (Emergency Medical)
tuesday
1.TLW view a P21 Nepris Videos-Physical Therapist
2.TLW complete a quiz for the video (Clinical Scientist)
wednesday
*Roar*
What is a Clinical Scientist?
1.TLW view a P21 Nepris Videos-Clinical Scientist
Materials in Google Classroom
thursday
Do What Chart
1.TLW conduct research into the Medical and Pharmacy career fields.
2.TLW create his/her Career Spotlight Project.
friday
No School
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

4. Date Bellringer Lesson Food Science Special Notes monday tuesday
What are general food preparation practices according to ServSafe?
1.TLW watch an introduction video for Ch. 6
2.TLW use a structured handout to complete Ch 6 Notes
Notes
computer
tuesday
How do you cool foods? How do you reheat food in microwave?
1.TLW bake brownies and Cupcakes for the bake sale.
2. TLW view images to determine the proper cooling method as well as proper reheating method/temperature.
Baked goods
images
wednesday
*Roar*
What temperature do we cook chicken to? Why?
1.TLW view what’s my temp slides to determine proper cooking temperatures for foods
2.TLW cut out foods to put on the thermometer
Temp slides
papers
thursday
Is this a good kids menu? Explain your answer.
1.TLW create a kids menu
Kids menu examples
friday
No School
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
Unit Objective:
Explain the goals and expectations of Virtual Workplace Experience II

5. 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

6. 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

7. 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