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975 Snelling Avenue South
St. Paul
MN
55116

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Family and Consumer Science (FACS)

Welcome to the F.A.C.S. Department!
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Welcome to the Family & Consumer Sciences (FCS) department . This course intertwines cooking & safety skills, cooing & nutrition knowledge & food design.  Students are encouraged to think critically, work cooperatively & independently, as well as becoming an open minded 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 various cooking techniques through a world cultures lens.  Students will be using the MYP Design Cycle throughout the school year when creating various foods.

This department will be offering the class called MULTI-CULTURAL FOODS all year, to only 8th graders.

UNITS OF STUDY:

Unit  = Kitchen Safety & Sanitation 

Inquiry Statement = “Working together + great communication as a group, can positively impact others

Key & Related Concepts = Communication & Collaboration

Global Context = Identities & Relationships

 

 

Unit = Meal Elements

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

Key & Related Concepts = Development & Collaboration

Global Context = Fairness & Development

 

Unit = Nutrition

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

Key & Related Concepts = Systems & Roles

Global Context = Identities & Relationships

 

Unit = Food Lab Preparations

Inquiry Statement = “Looking at various community enviroments, people express their personal & cultural tastes through food."

Key & Related Concepts = Communities & Environment

Global Context = Personal & Cultural Reflection 

 

 

  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

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