Mrs. D. Gerald

May 27-30, 2008

State Standards:

1. Review services offered by financial institutions.

2. Write and endorse checks and complete deposit slips.

3. Compare fixed and flexible expenses.

4. Describe types of credit.

5. Analyze the benefits, costs, and drawbacks of using credit.

6. Describe assistance and remedies for debt problems.

****Writing Assignment- “Why we Celebrate Memorial Day”

**** Numeracy – Complete checks and deposit slips.

Tuesday-

Complete review at the end chapter 10. (Will be checked)

Wednesday-

Discuss and take notes chapter 10. (Check notes)

Review games that can help children and teens learn

about money management.

Thursday-

Worksheet – Writing checks – (Will be graded)

_Deposit slips – (Will be graded)

Review for test. (Observe student Response)

Friday-

Test Chapter 10. (Will be graded)

Mrs. D. Gerald

May 19-23, 2008

State Standards:

Chapter15

1. List factors to consider when buying fruits and vegetables.

2. Describe preparation and cooking methods for fruits and

vegetables.

3. List factors to consider when buying dairy products.

4. Evaluate your cooking skill, food budget, and preparation

time as they apply to meal management.

Chapter 10

5. Describe various services offered by financial institutions.

6. Write and endorse checks correctly.

7. List ways to reduce flexible expenses.

***Writing Assignment:

‘What I Would Buy if I had a Million Dollars.”

*** “Numeracy Assignment”

Worksheet – Figuring Interest

Monday-

Complete chapter 15 review. (Check review)

Worksheet – Fruits and Vegetables (Check worksheet)

Tuesday-

Lab – Baking project (will be graded)

Wednesday-

Complete review – Chapter 17 (Will be checked)

Thursday-

List the financial services of banks and credit unions.

Write checks for various amounts. (Check checks for accuracy)

Review for test. (Chapter 10)

Friday-

Discuss ways to save money.

Test – Chapter10. (Test will be graded)

Mrs. D. Gerald

May 5-8, 2008

State Standards:

1. Identify different types and market forms of fish and shellfish.

2. Discuss the value of vegetables in the diet.

3. Categorize fruits according to the location on the plant.

4. Recognize qualities to look for when buying vegetables

and fruits.

5. Plan and prepare a simple nutritious lunch.

6. Create a fruit pizza.

****Writing Assignment – “Which is Better-Eating at Home or

Dining Out?”

****Numeracy Assignment – Problems Figuring Gratuity.

Monday-

Worksheet- Meats (Will be graded)

Plan meal and assign duties.

Organize kitchen.

Tuesday-

Lab- Prepare meal. (Will be graded)

Wednesday-

Evaluate meal. (Student will grade meal) (Teacher will grade)

Review for meat test. (Play foods BINGO) (Bonus points given)

Thursday-

Test - - Meats (will be graded)

Friday-

Equipment test (Will be graded)

Test – Fruits (Will be graded)

Mrs. D. Gerald

April 28, - May 2, 2008

State standards:

1. Describe the types and forms of poultry sold for food.

2. Compare the nutritional role of meats (red and white) in the

diet.

3. Summarize tips for selecting lean meat, poultry and fish.

4. Describe how to store and prepare red meats, poultry, and fish.

5. Plan and prepare a simple breakfast and lunch.

6. Compare quick breads and yeast breads.

*****Writing Assignment – Write a commercial that they will

present to the class on interesting ways to enjoy dairy foods.

*****Numeracy Assignment – Compare the price of a fruit or

Vegetable in various forms. (fresh, frozen, canned, or drided)

Monday-

Test – nutrients (will be graded)

Prepare for lab (Observation)

Tuesday-

Lab – Prepare meal (Will be evaluated)

Wednesday-

Worksheet – Fish and Shellfish – (Will be checked)

Plan and prepare a simple lunch. (Menu will be checked)

Thursday-

Lab – Prepare quick breads. (Will be evaluated)

Review notes for test. (Meats)

Friday-

Test- Meats – (Will be graded)

Mrs. D. Gerald

April 21-25, 2008

State Standards:

1. List ways to make meals appealing.

2. Compare the animals used for meats in our diets

(beef, pork, veal and lamb).

3. Identify various types of fish and shellfish and suitable methods

of preparation.

4. Describe the functions, sources, and shortages of the B vitamins

in the diet.

5. Plan and prepare a simple breakfast.

Monday-

Discuss the functions of the B vitamins. (Observation)

Practice how to interpret recipes. (Observation)

*****Writing Assignment –My Spring Break was….

*****Numeracy Assignment – Increasing and decreasing

a recipe.

Record of money spent for spring break.

Tuesday-

Worksheet – Preparing meats. (Will be checked)

Worksheet-Fish and shellfish (Will be checked)

Plan a simple breakfast ( Will evaluate)

Wednesday

Review nutrients for test. (observation)

Thursday-

Test (Will be graded)

Friday-

Lab - Prepare a breakfast (Will be evaluated)

Mrs. D. Gerald

April 7-11, 2008

State Standards:

1. Identify safety and sanitation hazards in the kitchen.

2. Increase and decrease recipe yields.

3. Plan how to make meals appealing.

4. Compare the animals we use for meats in our diets-

size, preparation and cost.

5. List baking guidelines to follow for quality products.

6. List the functions, sources, and deficiencies of the

water –soluble vitamins.

Monday-

Discuss and write facts about each water soluble vitamin.(Observe)

Review fractions – increase and decrease a recipe.(check papers)

Play food game – What am I? (Observe)

Tuesday-

Worksheet – Altering recipes (will be graded-points)

Review equipment – (Oral review) Thursday Test-

(Will be graded)

Wednesday-

Writing Assignment – Will be checked

Discuss vitamins and record notes- Will be checked

Plan baking project – Lab Work - Observation

Thursday-

Lab project Baking – Will be graded ( points)

Review facts for test - vitamins and equipment (Test grade)

Friday-

Evaluate baked products – (Points given)

Test Vitamins and Equipment – Graded

Mrs. D. Gerald

Consumer & Homemaking I

1.

Mrs. D. Gerald

March 31- April4, 2008

State Standards:

1. List basic benefits that you can gain from the study of

nutrition.

2. Identify the sources, functions and shortages of proteins,

carbohydrates, and water in the diet.

3. Plan a well-balanced diet based on the Food Guide Pyramid.

4. Evaluate diets according to the dietary needs of people in different

stages of life.

5. Identify the sources, functions, and shortages, of fats, calcium, iron,

and iodine.

6. Recognize abbreviations used in recipes.

7. Outline guidelines for healthy weight loss and healthy weight gain.

***Resources: Textbook-“Skills for Personal and Family Living”.

: Computer, magazines

*****Writing Assignment – “Eating healthy means….”

****Numeracy Assignment – Worksheet –Shopping for food.

Monday-

Discuss the benefits of studying nutrition (observe)

Worksheet- “What Am I” (Foods) (Observe responses)

Worksheet- Chapter 14 – sections on and two. (Will be checked)

Discuss the roles of proteins, water, and carbohydrates in the diet.

Tuesday-

Review abbreviations used in cooking. (Observation)

Discuss how to use the Food Guide Pyramid. (Observation)

Wednesday-

Discuss the functions of fats, calcium, iron and iodine. (Observation)

Worksheet – Chapter 14-Sections one and two.

Thursday-

Test – Proteins, water, and carbohydrates. (Will be graded)

Review abbreviations. (Practice test)

Friday-

Test – Fats, calcium, iron and iodine. (Will be graded)

Abbreviations test – (Will be graded)

Mrs. D. Gerald

Consumer & Homemaking I

March 25-28, 2008

State Standards:

1. Complete a hand hem and a machine hem.

2. Complete a casing.

3. Complete clothing project.

Resources: “Skills for Personal and Family Living”

Computer

Sewing machines and supplies

Writing Assignment –“My Favorite Movie…”

Numeracy project – Worksheet – Food Budgets

Monday-

No School

Tuesday-

Complete lab project. (Will be graded)

Wednesday-

Complete lab project- (Will be graded)

Thursday-

Chapter complete chapter review - (Will be checked)

Friday-

Evaluate project – (Will be graded)

Mrs. D. Gerald

Consumer & Homemaking I

March 17-20, 2008

State Standards:

1. Students will complete exam with 80% accuracy.

2. Complete a hand hem, and machine hem.

3. Complete a casing.

Resources:

Textbook: “Skills for Personal and Family Living”

Computer

Sewing machines and supplies

Numeracy Assignment –Worksheet – Comparison Shopping for

Clothes

Writing Assignment –How I will Study for My Exam….

Monday-

Review orally (Observation)

Lab- Work on Project – (Observation)

Tuesday-

Written Review (Bonus points given)

Lab- Work on Project – (Observation)

Wednesday-

Exam – (Will be Graded)

Thursday-

Exam – (Will be graded)

Friday- Break

Mrs. D. Gerald

Consumer & Homemaking I

March 10-14, 2008

State Standards:

1. Identify and explain the use of pattern symbols.

2. Adjust pattern length and width.

3. Sew seams and seam finishes. (Plain, zigzag, serge, and pinked)

4. Attach a see-through button and a shank button by hand.

5. Complete a hem by hand and machine.

6. Complete a casing.

***Resources: Textbooks - “Skills for Personal and Family Living”

“Clothing, Fashion, Fabrics and Construction”

Sewing machines and sewing supplies

Computer

***Writing Assignment –Sewing can be beneficial because….

***Numeracy Assignment – Count the number of jeans, casual

tops, and shoes in their wardrobe and estimate the cost.

Monday –

Test – chapter 20 (Will be graded)

Lab – Demonstration (Teacher how to construct a casing)

Lab – Students will work independently (Observation)

Tuesday-

Check review – (All sections) Chapter 21 (Homework grade)

Review sewing equipment and parts of the sewing machine.

Lab – Students will work on projects. (Observation)

Wednesday-

Check review – (All sections) Chapter 22 (Homework grade)

Lab – Students will work on projects. (Observation)

Thursday-

Review orally (Observation) (Chapter 22)

Lab (Observation)

Friday-

Test – Chapter 22 (Will be graded)

Lab – (Observation)

Mrs. D. Gerald

Consumer & Homemaking I

March 3-7, 2008

State Standards:

1. Explain how fibers, yarns, and fabrics are produced and

manufactured.

2.

Mrs. D. Gerald

Consumer & Homemaking I

February 18-22, 2008

State Standards:

1. Explain how fibers, yarns and fabrics are produced and

manufactured.

2. Compare various fabric finishes.

3. Identify characteristics of natural and man-made fibers.

4. Care for clothes by using proper laundering, drying, and

ironing techniques.

5. Identify parts and functions of the sewing machine.

6. Thread machine and construct a seam.

***Resources: Textbook- “Skills for Personal and Family Living”

Sewing machines

Sewing equipment and supplies

Computer

*** Writing Assignment – “What is Respect?”

***Numeracy Assignment – Students will determine the cost of fabric

for a garment.

Monday-

Complete review chapter 19, sections 1-3. (Will be checked)

Review parts of the sewing machine. (Observation)

Thread sewing machine and make seams.(Will be checked)

Tuesday-

Complete review chapter19, sections 4-5. (Will be checked)

Review marriage terms. (List #2) (Observation)

Lab- practice seams (Samples will be graded)

Wednesday-

Review terms orally –random selection (bonus points given)

Lab - Practice making seams.(Observation)

-Sew a button by hand. (Will be graded)

Thursday-

Review chapter 19 – Group review (Bonus points given)

Demonstration- Laying out a pattern

-Cu