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 roles;  identifying 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