Family and Consumer Science

Teacher:

Mr. Cobern

Semester(s):

1 semester

Email:

jcobern@pittsfieldnhschools.org

Phone:

435-6701 (ext 4131)

Course Description: This course emphasizes the influences on us and our responsibilities as consumers and members of
our families. The course will allow students to gain introductory skills which will increase their independence in the kitchen, as
well as be able to manage clothing and textile resources. Kitchen and sewing labs will be used to instruct on safe and proper
techniques so that the students can demonstrate their competence.

Students are able to demonstrate competency in a way that works for them. Below, the course assessments are listed to give
you an idea of the summative opportunities that will be provided within the course for students to demonstrate competency.
Course Competencies
Students will demonstrate the
knowledge and skills needed to manage
individual and family consumer
resources.

Students will demonstrate food and

nutrition knowledge and skills that will
enhance individual and family wellbeing.

Summative Assessments
Investigate various influences and family roles as consumers by analyzing
advertising and packaging and the influence of brand names in food and clothing.
Identify guidelines for consumers in the marketplace: investigate and report on
consumer rights and responsibilities and consumer protection groups.
Demonstrate behaviors that conserve, reuse, and recycle resources: show how and
why materials are recycled in your community with an infographic or recycle a used
piece of clothing into something new.
Evaluate nutritional needs and guidelines and how they can affect health: examine
your eating habits and report on illnesses that result from poor nutrition choices.
Demonstrate basic skills in selecting and preparing foods that meet personal and
family needs: create a week-long menu for your family including a budgeted
shopping list, recipes, and prepare one recipe from the menu in class.
Identify and use practices that promote safe food handling: research and report on
a foodborne pathogen; practice safe and sanitary practices in the kitchen labs.

Students will demonstrate the

knowledge and skills for clothing
management.

Develop criteria to be considered when selecting clothing and/or accessory items:

investigate where your clothing comes from and how to take care of it. Make a map
and a clothing care cheat sheet.
Determine and carry out a procedure required to extend the wearability of a
clothing or accessory item and demonstrate skills needed to produce, alter, or
repair clothing or other textile products: design and make a stuffed animal using
sewing techniques, and include buttons, zippers, and other notions.

Student Expectations: Students will be expected to participate maturely in class discussions, generate guiding questions,

research information independently, compile and present their findings, and give constructive feedback to their peers.
Students will follow all school norms. They will be expected to have their books with them for class, as well as be able to bring
the books home for homework reading and writing assignments. They should have their iPads ready and charged in class
every day.
I prefer that assignments be completed using Google Docs and Google Slides, so that they may be shared with me and easily
presented in class. Homework can be done with paper and pencil.
Additionally, a portion of the class is spent in the kitchen laboratory. Students will be expected to conduct
themselves in a safe and sanitary manner. Failure to do so will result in the student being removed from the class.

Course Evaluation & Assessment Practices: Homework will count as formative assessments and and be used to determine
if the student is ready to demonstrate competency through a summative assessment. Rubrics for each competency will
emphasize depth of knowledge. As many of the assessments apply to multiple competencies, multiple assignments that are
connected to the competency will be averaged together. There will also be some assessments which are the only ones for
certain competencies, and the grade earned on those will be the grade for the competency.
If a student does not turn in an assignment on time, they will receive a mark in the grade book of NE for no evidence. Once
this happens, the student may meet with the teacher to make a plan to make up the missing work. If a plan to make up the
work is not made within 5 school days of the NE, the mark will change to a zero. Once work is returned according to the makeup plan, the grade will be changed to reflect what the student has earned on the assignment.

Additional Notes: Please inform me and the school nurse if your child has any type of food allergy or dietary
restriction. Feel free to call me at my school phone extension during school hours or send me an email any time.

As signified by our signatures, we have received and read this course outline.

Student Signature

Date

Parent Signature

Date