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: