Course Syllibus for MYP Technology = F.A.C.S.
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IB MYP Course Syllabi at Highland:
FAMILY & CONSUMER SCIENCE (F.C.S. : Multi – Cultural Foods)
- 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.
- 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 roles; identifying 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
- Texts/Resources Discovering Food and Nutrition, Food, Nutrition & Wellness & internet + community resources
- 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.
- 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.
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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.
