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975 Snelling Avenue South
St. Paul
MN
55116

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Course Syllibus

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

Key

Concept

Related Concept

Global

Context

Inquiry

Statement

Safety &

Sanitation

Communication

Collaboration

Identities & Relationship 

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

Meal 

Elements

Development

Collaboration

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.”

Nutrition

System

Roles

Identities & Relationships

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

Cultural Food Labs

Communities

Enviroments

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”

Evaluating

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:  Michelle.wise@spps.org

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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.

Middle School Family & Consumer Sciences MN Framework Standards

MYP Technology Aims

MMSFACS 3.4.1 Laboratory / Kitchen safety & sanitation practices

MMSFACS 3.3.2     Food safety & food borne     illnesses

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

MMCFACS 3.4.2 Cooking terms, equivalents,  abbreviations, measurements

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

MMSFACS 3.2.1 Dietary guidelines / MyPlate

MMSFACS 3.2.3 Nutrients, nutritional label       analysis

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

MMSFACS 3.4.3 Reading and using recipes

MMSFACS 3.4.4 Techniques & equipment for  preparing and serving food

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

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