6th Grade exploratory FACS - 9 Weeks
Sewing Unit
Lesson 1 – Sewing Machine Parts (1 Day)
Objective: SWBAT name parts of the sewing machine and describe the function.
Lesson 2 – Sewing Skills Terminology (1 Day)
Objective: SWBAT define sewing terminology and describe their function in relation to sewing construction.
Lesson 3 – Sewing Equipment (2 Days)
Objective: SWBAT identify, describe and demonstrate the function of basic sewing equipment.
Lesson 4 – Running the Machine (2 Days)
Objective: SWBAT demonstrate proper procedures for setting up and putting away the sewing machine, and practice skills for running the machine.
Lesson 5 – Filling the bobbin and Threading the Machine (2 Days)
Objective: SWBAT fill bobbins for their sewing project and demonstrate the proper threading of the sewing machine.
Lesson 6 – Constructed Pillow Case (9 Days)
Objective: SWBAT following instructions to create a pillow case
Unit Quiz (1 Day)
Kitchen Safety
Lesson 1 – Safety in the Kitchen (3 Days)
Objective: SWBAT explain how to identity safety hazards in the kitchen, describe how to prevent kitchen accidents
Lesson 2 – Keeping Foods Safe (3 Days)
Objective: SWBAT explain how harmful bacteria make food unsafe, describe how to keep food safe, summarize how to store food properly
Lesson 3 – Hand washing / Bandannas / Lab Procedures (1 Day)
Objective: SWBAT demonstrate strategies and tasks to prepare for foods lab
Unit Test (1 Day)
Food Preparation Unit
Foods Lab 1 – Quesadilla (1 Day)
Objective: SWBAT demonstrate proper lab procedures
Lesson 1 – Kitchen Equipment (1 Day)
Objective: SWBAT identify, classify and describe the function of kitchen equipment
Lesson 2 – Reading Recipes ( 1 Day)
Objective: SWBAT identify and label recipe parts in a provided recipe
Lesson 3 – Recipe Math (2 Day)
Objective: SWBAT distinguish between basic systems of measurement, describe units of measurement commonly used in recipe, explain how to increase and decrease a recipe
Lesson 4 – Measuring Methods (1 Day)
Objective: SWBAT demonstrate how to measure dry, liquid and solid ingredient
Foods Lab 2 – Mini Pizzas (1 Day)
Objective: SWBAT demonstrate proper use of kitchen equipment
Foods Lab 3 – Orange Julius (1 Day)
Objective: SWBAT demonstrate proper measuring methods
Lesson 5 – Milk (2 Days)
Objective: SWBAT discuss how milk fits into a healthy eating plan, explain to select and store milk
Foods Lab – Milkshakes (1 Day)
Objective: SWBAT demonstrate how to follow a new recipe
Lesson 5 – Cookies (2 Days)
Objective: SWBAT classify the forms of cookies, explain how to prepare and store cookies, summarize guidelines for successful baking.
Foods Lab 5 – Cookies (2 Days)
Objective: SWBAT apply content from food preparation lessons to complete the recipe
Lesson 1 – Sewing Machine Parts (1 Day)
Objective: SWBAT name parts of the sewing machine and describe the function.
Lesson 2 – Sewing Skills Terminology (1 Day)
Objective: SWBAT define sewing terminology and describe their function in relation to sewing construction.
Lesson 3 – Sewing Equipment (2 Days)
Objective: SWBAT identify, describe and demonstrate the function of basic sewing equipment.
Lesson 4 – Running the Machine (2 Days)
Objective: SWBAT demonstrate proper procedures for setting up and putting away the sewing machine, and practice skills for running the machine.
Lesson 5 – Filling the bobbin and Threading the Machine (2 Days)
Objective: SWBAT fill bobbins for their sewing project and demonstrate the proper threading of the sewing machine.
Lesson 6 – Constructed Pillow Case (9 Days)
Objective: SWBAT following instructions to create a pillow case
Unit Quiz (1 Day)
Kitchen Safety
Lesson 1 – Safety in the Kitchen (3 Days)
Objective: SWBAT explain how to identity safety hazards in the kitchen, describe how to prevent kitchen accidents
Lesson 2 – Keeping Foods Safe (3 Days)
Objective: SWBAT explain how harmful bacteria make food unsafe, describe how to keep food safe, summarize how to store food properly
Lesson 3 – Hand washing / Bandannas / Lab Procedures (1 Day)
Objective: SWBAT demonstrate strategies and tasks to prepare for foods lab
Unit Test (1 Day)
Food Preparation Unit
Foods Lab 1 – Quesadilla (1 Day)
Objective: SWBAT demonstrate proper lab procedures
Lesson 1 – Kitchen Equipment (1 Day)
Objective: SWBAT identify, classify and describe the function of kitchen equipment
Lesson 2 – Reading Recipes ( 1 Day)
Objective: SWBAT identify and label recipe parts in a provided recipe
Lesson 3 – Recipe Math (2 Day)
Objective: SWBAT distinguish between basic systems of measurement, describe units of measurement commonly used in recipe, explain how to increase and decrease a recipe
Lesson 4 – Measuring Methods (1 Day)
Objective: SWBAT demonstrate how to measure dry, liquid and solid ingredient
Foods Lab 2 – Mini Pizzas (1 Day)
Objective: SWBAT demonstrate proper use of kitchen equipment
Foods Lab 3 – Orange Julius (1 Day)
Objective: SWBAT demonstrate proper measuring methods
Lesson 5 – Milk (2 Days)
Objective: SWBAT discuss how milk fits into a healthy eating plan, explain to select and store milk
Foods Lab – Milkshakes (1 Day)
Objective: SWBAT demonstrate how to follow a new recipe
Lesson 5 – Cookies (2 Days)
Objective: SWBAT classify the forms of cookies, explain how to prepare and store cookies, summarize guidelines for successful baking.
Foods Lab 5 – Cookies (2 Days)
Objective: SWBAT apply content from food preparation lessons to complete the recipe