| A: |
Food Science |
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| A1: |
Introduction to Food Science |
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| A1-1: |
Exploring Careers in Food Science |
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| A1-2: |
Describing the Major Food Nutrients |
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| A1-3: |
Determining the Impact of Diet on Health |
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| A2: |
Applying Chemistry and Physics to Foods |
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| A2-1: |
Discussing the Laws Related to Food Additives and Safety |
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| A3: |
Food Microbiology |
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| A3-1: |
Describing the Prevention of Food Spoilage |
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| A3-2: |
Identifying Food-Borne Illnesses and Their Prevention |
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| A4: |
Handling and Processing Food |
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| A4-1: |
Explaining the Importance of Sanitation |
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| A4-2: |
Practicing Personal Hygiene in Food Processing |
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| A4-3: |
Describing the Cleanliness of Processing Equipment |
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| A4-4: |
Using Safe Methods in Storing Foods in the Home |
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| A4-5: |
Following Safe Methods in Handling and Preparing Foods in the Home |
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| A5: |
Food Packaging and Labeling |
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| A5-1: |
Explaining the Importance of Food Packaging |
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| A5-2: |
Describing the Various Aspects of a Package |
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| A5-3: |
Explaining the Importance of a Food Label |
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| A5-4: |
Analyzing the Contents of a Food Label |
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| A6: |
Food Safety |
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| A6-1: |
Determining Risks Associated with Food |
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| A6-2: |
Explaining Potential Carcinogenic Hazards Associated with Food |
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| A6-3: |
Identifying Government Agencies that Regulate Food |
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| A7: |
Economics and Food |
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| A7-1: |
Comparing Food Preferences by Income and Culture |
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| A7-2: |
Determing the Market for Organically Produced Foods |
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| A7-3: |
Explaining the Development Process of New Food Products |
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| B: |
Employability in Family and Consumer Science |
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| B1: |
Developing Personal Skills |
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| B1-1: |
Self-Understanding and Assessment |
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| B1-2: |
Developing Human Relations Skills in the Workplace |
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| B2: |
Developing Communication Skills |
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| B2-1: |
Introduction to Communication |
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| B2-2: |
Understanding Effective Communication Techniques |
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| B2-3: |
Identifying Effective Speaking Techniques |
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| B2-4: |
Developing Listening Techniques |
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| B2-5: |
Organizing and Presenting a Persuasive Message |
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| B2-6: |
Using Communication Skills in Appropriate Situations |
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| B3: |
Using Mathematics Skills |
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| B3-1: |
Using English and Metric Measurements |
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| B3-2: |
Determining Area and Volume |
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| B3-3: |
Calculating Interest Rates |
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| B4: |
Demonstrating Problem-Solving Skills |
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| B4-1: |
Understanding Problem Solving |
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| B4-2: |
Understanding the Problem-Solving Method of Learning |
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| B5: |
Developing Transition Skills |
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| B5-1: |
Developing Transition Skills in Family and Consumer Science Occupations |
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| B6: |
Exploring Ethical Issues |
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| B6-1: |
Describing Ethics in Business |
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| B7: |
Gaining Employment |
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| B7-2: |
Obtaining Education for a Job |
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| B7-3: |
Identifying Occupational Competencies |
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| B7-6: |
Writing a Résumé and Letter of Application |
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| B7-7: |
Succeeding in a Job Interview |
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| B7-8: |
Understanding Conflicts and Their Resolution |
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| B8: |
Developing Safety Skills |
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| B8-1: |
Understanding Where Accidents Occur and Agencies Associated with Workplace Safety |
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| B8-2: |
Understanding Why Accidents Occur and How to Prevent Them |
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| C: |
Introduction to FCCLA |
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| C1: |
The Basics of Membership |
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| C1-1: |
Exploring Career and Technical Student Organizations in Family & Consumer Sciences |
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| C1-2: |
Understanding FCCLA |
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| C1-3: |
Conducting an FCCLA Meeting |
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| C1-4: |
Understanding the FCCLA Planning Process |
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| D: |
Employability and Workplace Skills |
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| D1: |
Practice Employabilityand Workplace Skills for FCS Occupations |
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| D1-1: |
Exhibit a Positve Work Attitude |
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| D1-3: |
Be Responsible on the Job |
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| D2: |
Practice Teamwork |
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| D2-1: |
Work in a Team Setting |
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| D2-2: |
Work with Diverse Populations |
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| D2-3: |
The Power of Cooperation |
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| D3: |
Demonstrate Customer Service |
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| D3-1: |
Practice Customer Service Techniques |
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| D3-2: |
Define Confidentiality Laws |
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| D3-3: |
Keep Employee/Employer/Customer Information Confidential |
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| D3-4: |
Identify Consumer/Customer Responsibilities |
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| D3-5: |
Address Consumer/Customer Complaints |
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| E: |
Communication Skills |
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| E1: |
Communication Skills |
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| E1-6: |
Practice Interview Procedures and Techniques: An Introduction |
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| E1-7: |
Practice Interview Procedures and Techniques: Tell Me About Yourself |
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| E1-8: |
Practice Interview Procedures and Techniques: Three Random Questions |
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| E2: |
Demonstrate Nonverbal Communication Skills |
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| E2-2: |
Interpret Pattern Envelope Charts |
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| E2-4: |
Read Audience, Colleague, and Customer Body Language |
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| E3: |
Demonstrate Written Communication Skills |
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| E3-6: |
Write a Business Script |
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| E3-7: |
Develop a Basic Menu |
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| E3-8: |
Produce a Catering/Carry-out Brochure |
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| E3-9: |
Write a Letter of Complaint |
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| F: |
Career Exploration Skills |
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| F1: |
Explore FCS Careers |
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| F1-1: |
Determine Individual Career Interests |
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| F1-2: |
Explore Careers in the Food Industry |
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| F1-3: |
Explore Careers in the Hospitality Industry |
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| F1-4: |
Explore Careers in the Clothing Industry |
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| F1-5: |
Explore Careers in Personal Services |
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| F1-6: |
Explore Careers in Human Growth and Development |
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| F1-7: |
Explore Careers in Consumer Skills |
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| G: |
Basic Skills for FCS |
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| G1: |
Develop Reading and Vocabulary Skills |
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| G1-1: |
Use Appropriate FCS Vocabulary |
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| G1-2: |
Demonstrate Basic Recipe Terminology Skills |
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| G2: |
Apply Mathematical Skills |
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| G2-1: |
Identify Mathematics Skills Used in FCS Occupations |
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| G2-2: |
Demonstrate Basic Arithmetic Skills |
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| G2-3: |
Demonstrate Basic Mathematics Skills |
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| G3: |
Apply Science Skills in Laboratory Work Settings |
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| G3-1: |
Identify Science Skills Used in FCS Occupations |
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| G3-2: |
Demonstrate Science Skills Used in the Food Industry |
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| G3-5: |
Demonstrate Science Skills Used in the Human Growth and Development Field |
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| G4: |
Follow Safety Practices in Laboratory Work Settings |
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| G4-1: |
Identify OSHA Standards: Biological Hazards |
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| G4-2: |
Identify OSHA Standards: Physical and Chemical Hazards |
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| G4-3: |
Follow Safety Procedures and Accident Prevention Techniques |
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| G5: |
Follow Sanitation Practices in Laboratory Work Settings |
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| G5-1: |
Practice Standards of Personal Hygiene |
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| G6: |
Develop Social Skills |
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| G6-1: |
Cultivate Community Resources |
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| G6-2: |
Complete Individual and Team Tasks |
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| G6-3: |
Demonstrate Etiquette Skills |
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| G6-4: |
Respect the Cultural Differences of Co-workers |
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| G6-5: |
Research the Links Between Culture and Food |
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| H: |
Develop Technology and Equipment Skills |
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| H1: |
Basic Technology Skills for FCS |
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| H1-1: |
Research Available Technology for FCS |
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| H2: |
Demonstrate Use of FCS-Related Software Programs |
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