Course Syllabus

FACS II

Mrs. Sanders

 

Course Description: This is a whole year introductory course to Family and Consumer Sciences. One semester instructs students in basic sewing skills, giving them the opportunity to explore sewing as a hobby. Students will also be equipped with other skills need to contribute to family life at home and in life after high school. The Spring semester focuses on food-related topics, including nutrition, meal planning and management, food safety and food preparation techniques.

 

Materials: $25 lab fee, a notebook, half a yard of material, a spool of thread and a bottle of dish soap.

 

Grading policy: We will have a 2 major test a semester. During sewing lab their grades come from the projects we complete. During cooking labs we will have 2 a week and those are major grades.

 

Make-up work: When a student is absent it is their responsibility to catch up on projects missed. When they miss a cooking lab they are responsible for making the recipe at home and bringing a note from a parent saying they prepared the recipe.

 

Expectations and procedures:

* Be prepared- be in class on time with materials needed

* Be Attentive- listen when the teacher, guest and other students at all times.

* Be appropriate- language, comments, etc should be of appropriate nature and not vulgar or distasteful.

* Be positive- support each other and no put downs.

* Be where you are suppose to be. No sitting on table tops, counter tops or sewing machine tables)

 

*ALL SCHOOL POLICIES WILL BE UPHELD IN THIS CLASS SO PLEASE READ STUDENT HANDBOOK