Kandice Lockwood Lesson Plans February 4-8

Date Bellringer Lesson FACS 1 Special Notes Monday Tuesday wednesday What is one financial goal you have? 1.With a partner, TLW create an anchor chart for the assigned vocabulary word. 2.TLW present vocabulary word to the class. Big paper colors Tuesday Riddle 1.TTW present a riddle for the students to solve 2.TLW move to the side of the room that best fits their opinion of a “Time Robber” 3.TLW take notes on time management 2. TLW use a clock image to write a list of what they did/how they spent their time the day before. TLW then evaluate what was a good and bad use of their time. Notes Clock print out wednesday *Roar* You have $1000 what do you do with it? 1. TLW define Money and its uses 2 TTW present Money notes https://www.uen.org/cte/family/life_management/downloads/unit_8/lessona.pdf notes thursday Define income and expense. Then provide an example of each. 1.TLW compare and contrast income and expenses 2.TTW present notes on income and expenses. 3.TLW hold up a letter if the item is classified as income or expense 4.TLW complete the spending shake up activity Shake up worksheet candy friday Why is a budget helpful? explain. 1.TLW watch http://handsonbanking.org/htdocs/en/t/ 2.TTW present notes on budgeting 3.TLW complete a practice budget 4.TLW create a flier to teach other teens about budgeting Budget worksheet Facs 1- Management of Resources 1.Demonstrate management principles to meet individual and family needs and wants in relation to food, clothing, shelter, healthcare, and transportation 1.Examine how individuals and families make choices to satisfy needs and wants 2.Utilize time management plan to meet individual and family goals 3. Design a plan of work to organize task and responsibilities 4. Analyze financial planning to meet the needs of individuals across the life span 1.Investigate information related to financial management 3.Apply financial management prcatices related to budgeting,banking, credit,savings, and investment 8. Analyze the impact of technology on resource management for indviduals and families 1.Explore types of technology currently impacting consumer decision making 2.Examine how media and technological advancement impact consumer decisions

1.TLW conduct individual research for careers in LA in the H&P pathway Date Bellringer Lesson FACS 2 Special Notes monday Define Career Ladder. Explain what it is or what it means. 1.TTW present notes on Healthcare and Pharmacy 2.TLW complete a handout on H&P 3.TTW present a Nepris video on H&P tuesday What does Ph. D. mean? Who would have this? 1.TLW read an article and define key terminology related to the H&P field 2.TLW work with a partner to compile a list/presentation for the new terms and present to the class. wednesday *Roar* Describe what you know about the Healthcare and Pharmacy Career Cluster. What jobs have you heard about in these fields? 1.1.TLW explore the career pathway exploration notes 2.TLW explore the state sector for H&P Materials in Google Classroom https://www.louisianabelieves.com/resources/library/jump-start-virtual-workplace-experience-resources-(vwe)-ii thursday What are 3 popular h&p careers in La? 1.TLW conduct individual research for careers in LA in the H&P pathway friday What do Emergency Medical Teams do? 1.TLW view a P21 Nepris Videos-Emergency Medical 2.TLW complete a Nepris Reflection handout for one article (Emergency Medical) Standards Nutrition and Foods Overview 5-Analyze foodborne illness as a health issue for individuals and families 1.Investigate the causes and preventions for foodborne disease and illness 3.Determine which individuals are most at risk for developing foodborne illness 4.Determine symptoms of foodborne illness abd describe the health implications 5.Consider when and where to report foodborne illness 7. Demonstarte food safety and sanitation practices 1. Examine pathogens found in food and determine how time, temperature, pH, and moisture effect their growth, causing illness 2.Practice food service management safety/sanitation practices 4.Aplly safe shopping, storing, preparing, and serving principles during food handling to reduce the risk of foodborne illness 5.Practice good personal hygiene/health procedures and report syptoms of illness. 6. Demonstrate proper recieving storage of both raw and prepared foods 7. Demonstrate food handling preparation techniques that prevent cross contamination between foods 8.Examine current types and proper uses of cleaning materials and sanitizers 11. Demonstrate knowledge of risk management procedures as applied to food safety, food testing, and sanitation

Date Bellringer Lesson Food Science Special Notes monday tuesday What does calibration mean? Why is it done? 1.TLW watch a video on thermometers 2.TTW present a variety of thermometers for students to examine 3.TLW practice using the thermometers. 4.TLW complete What Type of Thermometer Worksheet. Video Thermometers worksheet tuesday What is an approved, reputable supplier? 1.TLW view Ch 5 ServSafe video 2.TLW copy notes for Ch 5 Notes Video 4 wednesday *Roar* Meet Ms. Long in cafeteria 1.TLW finish Ch 5 Notes 2.TLW copy chart pg 5.6 3.TLW complete a case study for chapter 5 worksheets thursday What are the criteria for accepting or rejecting food during receiving? 1.TLW view video on Delivery of food 2.TLW view pg. 5.9 to decide if you should Accept or Reject the product 3..TLW view where does food go video 4..TTW discuss video with students 5.TLW cut images from sales papers to place food on the correct shelf in the fridge. Worksheet Sale papers friday What does an expiration date mean? 1.TLW view a video on expiration dates 2.TLW complete a worksheet on expiration dates 3. TLW complete ch 4-5 quiz Quiz worksheet Standards: Human Development and Family Relationships 9-Demonstrate communication skills that contribute to positive relationships 2. Examine factors that affect messages communicated to others 4.Demonstrate active and reflective listening 8. Apply ethical principles in communication 14- Demonstrate leadership and team skills in the family, community, and workplace 1.Demonstrate ways to show respect for ideas and contributions of all group members 2.Demonstrate ways to organize and delegate responsibilities 3.Demonstrate ways to motivate and encourage group members 4.Demonstrate ways to cooperate, compromise and collaborate 9.Apply transferable skills that may be applied in family, community, and workplace environments Unit Objective: Explain the goals and expectations of Virtual Workplace Experience II

FACS 2 Standards Human Development and Family Relationships 9-Demonstrate communication skills that contribute to positive relationships 2. Examine factors that affect messages communicated to others 4.Demonstrate active and reflective listening 8. Apply ethical principles in communication 14- Demonstrate leadership and team skills in the family, community, and workplace 1.Demonstrate ways to show respect for ideas and contributions of all group members 2.Demonstrate ways to organize and delegate responsibilities 3.Demonstrate ways to motivate and encourage group members 4.Demonstrate ways to cooperate, compromise and collaborate 9.Apply transferable skills that may be applied in family, community, and workplace environments

Food Science Standards Nutrition and Foods Overview 5-Analyze foodborne illness as a health issue for individuals and families 1.Investigate the causes and preventions for foodborne disease and illness 3.Determine which individuals are most at risk for developing foodborne illness 4.Determine symptoms of foodborne illness and describe the health implications 5.Consider when and where to report foodborne illness 7. Demonstrate food safety and sanitation practices 1. Examine pathogens found in food and determine how time, temperature, pH, and moisture affect their growth, causing illness 2.Practice food service management safety/sanitation practices 4.Apply safe shopping, storing, preparing, and serving principles during food handling to reduce the risk of foodborne illness 5.Practice good personal hygiene/health procedures and report symptoms of illness. 6. Demonstrate proper receiving storage of both raw and prepared foods 7. Demonstrate food handling preparation techniques that prevent cross contamination between foods 8.Examine current types and proper uses of cleaning materials and sanitizers 11. Demonstrate knowledge of risk management procedures as applied to food safety, food testing, and sanitation

FACS 1 Management of Resources 1.Demonstrate management principles to meet individual and family needs and wants in relation to food, clothing, shelter, healthcare, and transportation 1.Examine how individuals and families make choices to satisfy needs and wants 2.Utilize time management plan to meet individual and family goals 3. Design a plan of work to organize task and responsibilities 4. Analyze financial planning to meet the needs of individuals across the life span 1.Investigate information related to financial management 3.Apply financial management practices related to budgeting,banking, credit,savings, and investment 8. Analyze the impact of technology on resource management for individuals and families 1.Explore types of technology currently impacting consumer decision making 2.Examine how media and technological advancement impact consumer decisions