• 1370 N. RIVERWOODS ROAD
  • LINCOLNSHIRE, IL 60069
  • 8:00 AM - 4:00 PM MON-FRI
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<<  Grade 8 > Grade 8 - Additional Curricular Areas > Grade 8 - Family and Consumer Sciences

Family and Consumer Sciences

  • Create an environment that encourages and respects the ideas, perspectives, and contributions of all group members.
  • Analyze communication styles and their effects on relationships.
  • Demonstrate effective listening and feedback techniques.
  • Analyze factors that contribute to food borne illness.
  • Analyze food borne illness factors, including causes, foods at risk, and methods of prevention commercially and by individuals and families.                 
  • Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention
  • Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving, including hand tools and small ware.
  • Demonstrate procedures for safe and secure storage of equipment and tools.
  • Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.
  • Analyze sources of food and nutrition information, including food labels, related to health and wellness.
  • Demonstrate practices and procedures that assure personal and workplace health and hygiene.
  • Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods. 
  • Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
  • Utilize weights and measurement tools to demonstrate knowledge of portion control and proper scaling and measurement techniques.
  • Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
  • Analyze nutritional data. 
  • Analyze recipe/formula proportions and modifications for food production.
  • Analyze nutritional needs of individuals.
  • Prepare food for presentation and assessment.
  • Maintain test kitchen/ laboratory and related equipment and supplies.
  • Implement procedures that affect quality product performance.
  • Conduct sensory evaluations of food products.
  • Apply standards for food quality.
  • Analyze the effect of nutrients on health, appearance, and peak performance.
  • Analyze sources of food and nutrition information, including food labels, related to health and wellness.
  • Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.
  • Utilize elements and principles of design in designing, constructing, and/or altering textile, apparel, and fashion products.
  • Demonstrate design concepts with fabric or technology/computer, using draping and/or flat pattern making technique.
  • Demonstrate ability to use technology for fashion, apparel, and textile design.
  • Demonstrate professional skills in using a variety of equipment, tools, and supplies for fashion, apparel, and textile construction, alteration, and repair.

 

 


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  • 1370 N. RIVERWOODS ROAD
  • LINCOLNSHIRE, IL 60069
  • 8:00 AM - 4:00 PM MON-FRI
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