Human Services (2021) - Grade 8

Family Consumer Sciences Eighth Grade (20.013)

Demonstrate employability skills required by business and industry.

Examine how related student organizations are integral parts of career and technology education courses through leadership development, school and community service projects, and competitive events.

Apply principles of nutrition and food science and their relationships to human growth, development, health and wellness using technology and hands-on experiences to support informed decision-making skills needed to maintain a healthy lifestyle.

Analyze and apply culinary-related knowledge, technology and skills necessary for food preparation and service in a safe and sanitary work environment.

Analyze factors (social, psychological, cultural, economic) affecting fibers and apparel decisions for individuals and families and their overall impact.

Synthesize factors (social, psychological, cultural, economic) affecting housing and interior design decisions for individuals and families and their overall impact.

Compare and contrast the growth and development of the child, ages birth to 5.

Identify and apply the knowledge, skills, and practices of the educational workforce.

Explain the relationships of social (family/friends) and financial (money) skills needed to develop personal and business interactions.

Synthesize factors (social, psychological, cultural, economic) affecting consumers (individuals) and business decisions for individuals and families and how these decisions affect society.

Communicate effectively through writing, speaking, listening, reading, and interpersonal abilities.

Demonstrate creativity by asking challenging questions and applying innovative procedures and methods.

Exhibit critical thinking and problem-solving skills to locate, analyze and apply information in career planning and employment situations.

Model work readiness traits required for success in the workplace including integrity, honesty, accountability, punctuality, time management, and respect for diversity.

Apply the appropriate skill sets to be productive in a changing, technological, diverse workplace to be able to work independently and apply team work skills.

Present a professional image through appearance, behavior and language.

Research the history of FCCLA.

Discuss the mission, purpose, motto, colors, official dress and other distinguishing characteristics of FCCLA.

Explain how active participation in FCCLA can promote lifelong responsibility for community service and professional growth and development.

Create a personal leadership plan to participate in programs, conferences, community service and competitive events on the local, state, and national level that align with the competencies, skills and knowledge of this course.

Recognize safety and sanitation standards and practices in selection, preparation, handling, and food storage.

Discuss cultural influences on food and demonstrate how those foods are made.

Explain the legal requirements of proper food safety and sanitation for the food service industry (e.g. guest speaker from industry, health inspector).

Compare and analyze "Nutrition Facts Labels" on a variety of food products.

Calculate personal Body Mass Index (BMI) and create a personal wellness plan (i.e. use choosemyplate.gov ).

Explain the selection, storage, and cooking techniques for each food group.

Plan and prepare a healthy meal for a family including each food group listing ingredients, preparation, group work-plan and clean up steps.

Apply proper use, function and how to care for basic kitchen equipment.

Apply food safety and sanitation guidelines.

Implement foundational cooking techniques (i.e. knife skills, cooking methods, garnishes, portioning, plating and presentation).

Identify and practice the basic concepts of food preparation/production.

Assess the impact of sourcing local and sustainably produced food on local business, environment, and community.

Apply and demonstrate a knowledge of "mis en place".

Plan and prepare a healthy entree for a pre-teen/teenager listing ingredients, directions, group work-plan, and clean up.

Identify and research the variety of ways to purchase clothing (i.e. stores, online, small businesses, multi-level marketing).

Analyze how different fabrics are constructed (i.e. weaving, knitting, or pressing).

Investigate the environmental impact of natural versus manufactured fibers used to make clothing.

Analyze and explain multiple perspectives of how industry and economy have shaped fashion and culture.

Apply the elements of design through the creation of a scaled floor plan (line, form, color, light, material, space and texture).

Analyze the principles of design (harmony, balance, proportion, scale, contrast, dominance, opposition, principality, rhythm, subordination and transition).

Create traffic patterns while identifying and listing steps to prevent household accidents.

Create and model a space using specific color schemes.

Analyze a child's developmental milestones using case study scenarios.

Compare and contrast resources found on a variety of platforms such as websites, apps on smartphones, magazines, books, videos, etc. to support the growth and development of children.

Create a developmentally-appropriate resource to facilitate learning experiences for a child such as a number or letter games, picture books, board games, and color by number sheets.

Prepare a nutritious snack for a child and identify the nutrients in the snack.

Create lesson plans sensitive to students with diverse backgrounds (cultural, learning styles, learning levels, special needs) utilizing a variety of methods such as differentiation, handicap accessibility, etc.

Examine the importance of family and community partnerships.

Explore career pathways for educational professionals (teachers, program directors, coaches, mentors, learning specialists, etc.) including academic requirements; salaries and benefits; rewards and demands; and different work environments.

Research and discuss the Code of Ethics of the Georgia Professional Standards Commission and professionalism in the workplace.

Create a guidance and behavior plan for the classroom including rules, routines, rewards, and consequences.

Demonstrate multiple instructional strategies geared to a variety of learning styles.

Study educational standards and design a developmentally-appropriate lesson plan for a given age range and subject area.

Explain the responsibilities associated with managing personal finances.

Identify the various types of lending institutions and their differences.

Demonstrate financial, online literacy and money management strategies as related to budgeting.

Analyze ways consumers are protected through policies, consumer rights, and responsibilities.

Critique/ demonstrate ways advertising influences consumer decisions.

Investigate and analyze the impact of technology on consumers.