Course Syllibus for MYP Technology = F.A.C.S.

  • IB MYP Course Syllabi at Highland: 

    FAMILY & CONSUMER SCIENCE (F.C.S. :  Multi – Cultural Foods)

    1. Course summary


    This course intertwines both skills and content knowledge so that students understand Family & Consumer Science (F.C.S.) and prepares students for real work life skills.  Students are encouraged to think critically, work cooperatively & independently, as well as becoming an open minded, food risk taker!


    In Multi-Cultural Foods class, students 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.


    1. Units of Study


    Unit Title



    Related Concept





    Safety &




    Identities & Relationship 

    “Working together + great communication as a group, can positively impact others.”





    Fairness & Development

    “When developing & creating foods, your group needs to be fair & share when using supplies, plus work together well to produce your delicoius foods.”




    Identities & Relationships

    “Food has many rolesidentifying your body systems & how they relate, helps your body to function at its best.”

    Cultural Food Labs



    Personal & Cultural Expression

    “Looking at various community enviroments, people express their personal & cultural tastes through food.”


    III. FCS Frameworks Standards and IB MYP Aims 


      MN Middle School FCS Frameworks Standards 

                              MYP Design Aims

    MMSFACS 3.3.2 Food safety & food borne illnesses,  MMSFACS 3.4.1 Laboratory / kitchen safety & sanitiation practices 

    Act with integrity & honesty and take responsibility for their own actions developing effective working practices

    MMSFACS 3.4.2 Cooking terms, equivalents, abbreaviation, measurements 

    MMSFACS 3.4.3 Reading & using recipes, Techniques & equipment for preparing & serving food

    Develop an appreciation of the impact of design innovations for life, global society & environments

    MMSFACS 3.2.1 Dietary guideline / MyPlate MMSFACS 3.2.3 Nutrients, nutritional label analysis

    Develop respect for others’ viewpoints and appreciate alternative solutions to problems

    MMSFACS 3.4.4  Techniques & equipment for preparing & serving food 

    MMSFACS 3.4.5 Teamwork in the laboratory setting & hands-on activities

    Appreciate past, present and emerging design within cultural, political, social, historical and environmental contexts


    1. Texts/Resources Discovering Food and Nutrition, Food, Nutrition & Wellness & internet + community resources


    1. Methods of Assessment

    At Highland Middle we will be using 100% summative grading policy.  Therefore we will be practicing and experimenting in class with different foods, spices and cooking techniques. Students will complete a variety of MYP food assessments. The various assessments will give students a chance to show their understanding and skills.  In my class, because we will only meet every other day, I will accept late work and make-up work up to the last two days of each quarter.   


    For MYP assessments in this class, students are evaluated in four different areas with MYP rubrics:

    Criteria “A”

    Inquiry & Analyzing

    Explain & prove why there is a need for the new product  

     Make a research plan.  Look at similar products for inspiration 

     Summarize what will be done and how it will be done

    Criteria “B”

    Developing Ideas

    Collect data from target audience to figure out the success criteria

     Draft designs with specific details on how to make it

     Choose the best design & prove why that particular prototype is the best

     Develop a detailed diagram of the chosen product.

    Criteria “C”

    Creating The Solution

    Create a logical plan on how to make the product

     Actually create / make the product using excellent technical skills.

     Write down any changes made to the original plan

    Criteria “D”


    Develop a way to test the product & for the product to produce data.

    Describe how the product and process could have been done better.

    Describe how the product affected the target audience


    IB MYP rubrics use an 8-point international scale, with 8 representing “excellent achievement” and 0-1 representing “limited achievement.”  These assessments will be converted to a standard A, B, C, D, N scale and the achievement level will appear on the rubric. Parents & guardians, please ask your student to share their rubrics with you.


    1. Supplies & Communication

    ThiS year, ALL cooking lab fees have been covered.  Therefore there is NOT a need to send any cash towards your child(ren) cooking this year! Due to state health laws, families are NOT permitted to donate food ingredients. As the cooking teacher, it is my goal that EVERY student cooks.  However, please note this is NOT a gluten free, peanut free, pork free environment. I work very hard to ensure to have substitute ingredients available for students with food restrictions.  Thank you so much for your understanding!  The best way to communicate with me is by email.  My email address is:

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    I have read this syllabus and understand what is being covered in this class.  I understand that my student is responsible for earning their own grade, respecting everyone & equipment, following ALL safety & clean-up rules.


    ___________________________________________ ___________________________________________

    STUDENT’S FIRST Name & LAST NAME (class hour) Parent / Guardian Signature & date

    Does this student have any food allergies?  YES or NO Parent / Guardian email address:

    If so, what is it?


    Is the student a VEGETARIAN? YES or NO Parent / Guardian contact phone number:

    If so, which type?


    I technically only need this form back from you if your child has any FOOD ALLERGIES and/or is a VEGETARIAN.