We will be baking this week. This will most likely be on Thursday, however it will depend on our schedule. You will be updated soon.
Basic White Sauce
This week's lab will be on Friday, 10/27. We will be making a basic white sauce.
We'll also make some homemade whipped cream this week.
Welcome to FCS!
Week 1 -- Beginning Basics (Includes hand and dish washing, recycling and composting, introduction
to nutrition labels, and lab management.)
Week 2 -- Dairy Products (Includes milk, cream, yogurt, cheese, butter, and an introduction to fats
Week 3 -- Carbohydrates (Includes cereals, grains, pastas, sugars, and sweetners.)
Week 4 -- Proteins (Includes eggs, meats, fish, tofu, beans, and other sources.)
Week 5 -- Fruits & Vegetables (Includes sources and characteristics of fresh, frozen
and canned products as well as various preparation methods.)
Week 6 -- Herbs & Spices (Includes origins, uses, and flavors of fresh and dried products.)
Week 7 -- Event Planning (Includes theme development, menu formation, and production costs.)
Week 8 -- Home Basics (Includes sewing & laundry skills.)
Week 9 -- Finishing Touches (Includes project presentations, summative assessment, and farewell.)
Weeky Focus & Labs -- Students will explore nutritional features, food safety & sanitation concerns,
tools, terminology, and preparation methods associated with each food category.
In addition, ongoing areas of learning will include the following:
You did a great job sewing this week. In only two days, most of you learned some basic stitching methods and how to sew on a button. The pillows and pouches are turning out nicely.
If you need to finish any sewing projects, you should have a bit of time this week.
PLEASE REMEMBER YOUR PARTY PLANNING PROJECTS ARE DUE TUESDAY 10/10.
MONDAY 10/9: You may use this class period to finish your tabletop designs or other project components. If you are finished, you may sew or work on your final assessment.