Welcome to the Family & Consumer Sciences (FCS) department . This course intertwines both skills and content knowledge so that student undersand Family & Consumer Science (FCS) and prepares students for real work life skills.  Students are encouraged to think critically, work cooperatively & independently, as well as becoming an open minded & and food risk taker!

In Multi-Cultural Foods class, student learn about several different cultures, as it relates to food.  they'll learn about safety & sanitation, teamwork, kitchen math, nutrition, and vegetarianism all while practicing cooking techniques through a world cultures lens.  Students will be using the MYP Design Cycle while creating their food products.

This department will be offering Multi-Cultural Foods classes all year.

In Multi-Cultural Foods class, students will learn the basics of cooking, nutrition, plus safety and sanitation in the kitchen.  This class is very popular because students love to eat their food creations!  Students will also use the design cycle and are responsible for their own progress and work completion.  Students will design a kitchen safety mini poster, learn about various ethnic cultures and their foods, as well as compete in various food challenge competitions such as developing their own delicious popcorm snack, healthy yet tasty muffin, and yummy salad.

UNIT OF STUDY IN Multi-Cultural Foods CLASS:

Unit  = Kitchen Safety & Sanitation 

Inquiry Statement = “In a properly functioning kitchen, what safety systems need to be in place?”

Concepts = Systems & Functions

Global Context = Scientific & Tech Innovation

Task = Student groups create a rap/poem/song and a presentation poster or power point on a kitchen safety or sanitation topic.

Summative Assessment(s) = Post - test on kitchen safety & sanitation, group rap/poem/song, group presentation poster or power point slide show, various cooking labs, Cooking At Home picture collage.

MYP Design Aims = Act with integrity & honest and take responsibility for their own actions developing effective working practices.

Unit = Meal Elements

Inquiry Statement = “When creating a meal, which systems should be in place, especially when you have space & time constraints?"

Concepts = Systems & Functions

Global Context = Orientation In Time & Space

Task = Students will learn how to use the MYP Design Cycle to create a food product, students will assemble a visually appealing plate of food, plus read recipes accurately

Summative Assessment(s) = Post - test on kitchen measurements and equivalents, how to create a table setting, varioius cooking labs, group popcorn food challenge - planning & the food product, Cooking At Home video

 MYP Design Aims = Develop an appreciation of the impact of design innovations for life, global society & environments

Unit = Nutrition

Inquiry Statement = “Looking through a cultural perspective lens, why is a structured eating plan/system important?”

Concepts = Development & Adaption

Global Context = Personal & Cultural Expression

Task = Student groups will create a great tasting muffin, continue using the MYP Design Cycle to create food products, develop menus for restricted diets

Summative Assessment(s) = Post - test on nutrition, muffin food challenge - planning & the food product, Cooking At Home video, various cooking labs

MYP Design Aims = Develop respect for others viewpoint and apprectiate alternative solutions to problems

Unit = Food Lab Preparations

Inquiry Statement = “Looking at developing communities, why would people adapt what they eat?"

Concepts = Development & Adaption

Global Context = Globalization & Sustainability 

Task = Cultural Food presentation poster or power point, continue using the MYP Design Cycle to create food products

Summative Assessment(s) = Cultural food presentation poster or power point, various cooking labs, Cooking At Home video

MYP Design Aims = Appreciate past, present and emerging design within cultural, political, social, historical and environmental contexts