16 results
Family consumer sciences Common Core RST.9-10.7 resources
Body Systems Lessons: A 3-Week Unit With 84 Body System QR Codes
TPT's #1 Best-Selling High School Body Systems Unit!!Get interactive with this 3-Week "Human Body Systems Unit!" It includes step-by-step teacher directions, for print or online QR coded research, slideshows, videos, a card game, a board game template for students to use to create their own game, unit assessment, and a "Body Systems Rap/Song/Poem" competition! Why Purchase this resource:Engaging "84 QR Code Group Worksheets" that also include links to QR websites!NEW! Google Slides "Body Syste
Grades:
9th - 12th
Types:
CCSS:
Communicable Diseases Teen Health Card Game: Play With This FULL DECK!
MAKE LEARNING ENGAGING! With many communicable diseases in the headlines lately, help your students understand more about these diseases that are transferred primarily from surfaces, air, animals, and people. This is a real 52-card deck with Ace - King in four suits (hearts, spades, diamonds and hearts) and it includes two Jokers. >> Integrated Skills Based, Content Based / Knowledge Based. The best of both worlds.>> Meets HS/MS National Health Education Standards. >> Meets H
Subjects:
Grades:
5th - 12th
Types:
CCSS:
Safety and Measurements in Foods
In this bundle, you will have many files related to measurements, safety and sanitation, utensils identification, vocabulary, and a food lab make up form. While not a FULL unit for safety, organization, and sanitation, it’s a great way to enhance what you already have. I’m also including my syllabus/outline for my basic foods classes (I think it's always nice to see what other FACS teachers like to include in their classes). Here's a quick list of the files included:Cooking terms slide deck and
Grades:
6th - 12th
Types:
CCSS:
Beef Meat Table Puzzle Activity Primary And Secondary Cuts Editable Laminate FCS
Interactive learning just leveled up! This unique cut-and-paste activity is designed to provide a hands-on approach to understanding beef cuts, perfect for your FCS or ProStart class. Bring the farm to the classroom and teach your students not only about primary and secondary beef cuts but also let them physically place them on a laminated cow figure. Easy to prep and perfect for future classes, this activity comes with a customizable cow outline and flaps.I laminate the base figure that student
Grades:
9th - 12th
CCSS:
Also included in:Â Meat Bundle - Pork Beef And Poultry - For ProStart And FCS
Middle/Jr. High AND High School Sequential Health: 4 Full Year Health Programs!
Teen health at it's best! This resource includes programs for four different consecutive grade levels of Health. This Health program is designed for school districts who want a comprehensive middle through high school Health program; and also for the teacher who teaches Health to both middle and high school.Assign Health worksheets in your Googleâ„¢ Classroom or paperless environment using these student worksheets, surveys, tests, and handouts.Includes links to student docs on Google Slides and Go
Grades:
6th - 12th
Types:
CCSS:
Table Setting Bundle For The Culinary High School And FCS Classroom
Are you looking for a digital way to teach your FCS and cooking students about table setting with clear examples of plates (dinnerware) and cutlery (flatware)? This is to help your hospitality students understand how to set a table. This note, google slides, worksheet and test explains some of the whys behind where we put items on the table setting.google slidesTeach your hospitality students how to set a table. This google slides explains some of the whys behind where we put items on the table
Grades:
9th - 12th
Types:
CCSS:
Explore Farm Animals, Dairy Cows, Dairy Products & Yummy Ice Cream Recipe
June is National Dairy Month, making these end of the year activities MOO-velous for keeping your Agriculture or FACS students engaged! Dairy Month celebrates the dairy industry; farmers, processors, and the cattle that make the milk - cows! This inquiry-style lesson explores dairy cattle and dairy products. Students in 6th, 7th, 8th, 9th, 10th, 11th, and 12th grade will love this resource. Learning is made easy and fun using puzzles, graphing, coloring, and cut & paste activities. Not to me
Grades:
7th - 10th
Types:
CCSS:
NGSS:
HS-LS2-7
, HS-LS1-2
, HS-LS1-1
Video Demonstration Project (Culinary Arts focused)
One of the best ways that students can learn is if they are the teachers. One way that my culinary students do this is through the video demonstration project. Students work in groups of 2-3 and create their own how-to video.
In this version students demonstrate how to do a culinary skill (i.e. blanching) or explain a culinary vocabulary word (i.e. creaming). The outcome is a short video (ideally 2-3 minutes total) that can be shared in future foods and culinary programs.
This project can be
Grades:
7th - 12th, Adult Education
Types:
CCSS:
Table Setting Note For The Culinary High School And FCS Classroom
Are you looking for a printable way to teach your FCS and cooking students about table setting with clear examples of plates (dinnerware) and cutlery (flatware)? This is to help your hospitality students understand how to set a table. This note explains some of the whys behind where we put items on the table setting.NOTE topics covered:Setting from Outside InTable Set for Right HandersCutlery 1 inch from the EdgeSetting the Table for the Number of CoursesTable setting placemats (with and without
Grades:
9th - 12th
Types:
CCSS:
Also included in:Â Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
Tourism Sustainable and Eco Friendly Companies Research Project
Are you looking for a small project about tourism and the diverse sustainable and eco friendly practices in hotels, restaurants and tourism sites?Included:Project Outline with 12 tourism sustainability topics, students choose 1 to researchExample SheetStudent Worksheets (digital and printable)Project ChecklistVideo Links to teach about what sustainable tourism isProject Goal: Find a hotel, restaurant or tourism related company that is eco friendly on the students chosen sustainability topic. Que
Subjects:
Grades:
7th - 10th
Types:
CCSS:
Table Setting Google Slides For Place Settings At Dinning Events
Would you like a digital table setting lesson to teach your FCS and cooking students about plates (dinnerware), cutlery (flatware) and how to set a table? This dinning events google slides explains some of the whys behind where we put items on the table setting. Unlock the secrets to a perfect table setting with our digital table setting lesson! Whether it's placing cutlery precisely 1 inch from the edge or setting the table specifically for the number of courses, we've got you covered. Learn t
Grades:
9th - 12th
Types:
CCSS:
Also included in:Â Family Consumer Science FCS Cooking Culinary And Bakeshop Bundle
Food Diary Project - Student Directions
The Food Diary Project is an excellent way to have students record their food choices in order to set healthy goals around nutrition. This resource includes the student directions for the project. Directions formatted for digital submission of project. Lesson plan and rubric also available.
Grades:
9th - 12th
Types:
CCSS:
Also included in:Â Food Diary Project Bundle
Kitchen Equipment Name And Image Matching Activity For FCS And ProStart Classes
Do you need a flexible print and go or digital, in desk activity to help students learn about kitchen equipment and their names? These 60 crisp black and white images clearly communicate the images to students.Printable Activity:print out the package for the studentstudents draw lines from the object to it's name ORDigital Activity:send a copy of the worksheet to your students in their google classroomstudents use the line option at the top of the pagedraw a line from the object to it's nameFami
Grades:
8th - 11th
Types:
Also included in:Â Kitchen Equipment BUNDLE (Family and Consumer Science, FACS, FCS)
Low & Slow vs. High & Dry
This lab is part of my Meat Science Unit in my agriculture classes. In this activity, students will compare the qualitative sensory evaluation of various beef cuts in each the low and slow and high and dry cooking methods. The essential question of the activity is: What are the qualitative impacts on the sensory experience of various meat cuts cooked using different methods? Included in the product is: teacher preparation notes, Lesson plan, links for reference materials, lab data collection rep
Grades:
7th - 12th
Types:
CCSS:
Food Journal and Analysis Activity
This activity is geared towards high school age groups. I encourage students to record four days of eating. Two school days and two weekend days. Then, the activity gives clear instructions on how to annotate, input in MyFitnessPal, and analyze their personal food journal. This activity is a hit for health or Food and Nutrition classes. Students love seeing what their actual weaknesses and strengths are with their diets.
Grades:
9th - 12th
CCSS:
Melting Burgers
This lab is part of my Meat Science Unit in my agriculture classes. In this activity, students will compare the quantitative measures and qualitative sensory evaluation of various ground burger samples. Ground meat samples of various fat contents and origins can be used and compared. Students will form burger patties measure the weight and area of the patties. Students will cook the burgers to medium well and remeasure. The results of each sample will be shared with the class to make quantitativ
Grades:
7th - 12th
Types:
CCSS:
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