Grades K–2 — the body and the room
Before anybody cooks anything, four things have to be true: hands get washed properly, a kitchen has three kinds of danger and each one has a move, food is everyday or sometimes rather than good or bad, and a job is not finished until the room looks like nobody was here.
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The courseFamily & Consumer Sciences, Grades K–2
4 units, 8 chapters, numbered lessons — each with a reading, key words, a source or the numbers, and three checks. Chapter reviews, unit tests, a word match and a writing task.
Course contents
1
Clean Hands
Health and Safety
Germs You Cannot See; Twenty Seconds, Five Steps.
2
Hot, Cold and Sharp
Kitchen Safety
Hot Has No Color; Sharp Things Travel Point-Down.
3
Everyday Food and Sometimes Food
Nutrition
The Parts of a Plate; Everyday and Sometimes.
4
A Job Done to the End
Responsibility
Get It Out, Do It, Put It Back; Taking Care of Things.
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Clean Hands
Germs are too small to see, so your eyes cannot tell you when your hands are clean — which is why the rule is twenty seconds. The five steps, the spots everybody misses, and why sanitizer is the spare and not the swap.
Hot, Cold and Sharp
Three kinds of danger and a move for each. Hot has no color, so you ask before you touch. Sharp things travel point-down and are never caught when they fall. And a blunt knife cuts more people than a sharp one.
Everyday Food and Sometimes Food
The parts of a plate, a range of colors, and water. No food is called bad — everyday and sometimes describe how often a food turns up, and your stomach knows you are full before your plate does.
A Job Done to the End
Get it out, do it, put it back. The third part is the one people drop, and dropping it hands the job to somebody else. The test is whether the room looks like nobody was here.
Grades 3–5 — the hands
Two hand skills, one decision, and one whole task from plan to clean-up. Measuring that comes out the same every time, a button that stays on, a price compared honestly, and a meal run end to end in one kitchen.
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The courseFamily & Consumer Sciences, Grades 3–5
4 units, 8 chapters, numbered lessons — each with a reading, key words, a source or the numbers, and three checks. Chapter reviews, unit tests, a word match and a writing task.
Course contents
5
Measure It Right
Food Preparation
Cups, Spoons and Levels; Reading a Recipe.
6
The Needle and the Button
Textiles
Thread, Needle and Knot; Sew a Button, Mend a Seam.
7
Money and Choices
Consumer Skills
Price Per Unit; Earn, Save, Spend, Share.
8
Plan It, Cook It, Clean It Up
Food Preparation
Before the Cooking; Start What Waits, Clear As You Go.
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Measure It Right
A cup measures space, not weight — and every other rule falls out of that. Two kinds of cup and why each is shaped as it is, spooning instead of scooping, levelling, and reading a recipe to the end first.
The Needle and the Button
A stitch is a decision about where the thread goes next. Running against back stitch, chosen by what the seam has to survive — and the thread stem under a button that stops it pulling itself off.
Money and Choices
A price is half an answer; the price per unit is the whole one, and it is already printed small on the shelf. Plus the part usually left out: what that rule quietly assumes, and why it is for comparing and not for judging.
Plan It, Cook It, Clean It Up
Most of cooking happens before and after the cooking. Cupboard before list, work backwards from dinner, start what waits — and do the clearing up while the food cooks, because waiting time is working time.
Grades 6–8 — hands, tools and safety first
Nobody cooks or sews until the room is safe and the tool is held right. These four units are the ones a student repeats every year after.
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The courseFamily & Consumer Sciences, Grades 6–8
4 units, 8 chapters, numbered lessons — each with a reading, key words, a source or the numbers, and three checks. Chapter reviews, unit tests, a word match and a writing task.
Course contents
9
Kitchen Safety and Sanitation
Food Safety
Clean, Separate, Cook, Chill; Preventing Kitchen Accidents.
10
Knife Skills
Food Preparation
The Knife and the Grip; The Classic Cuts.
11
Measuring and Reading a Recipe
Food Preparation
Tools and Equivalents; Scaling and Mise en Place.
12
Hand Sewing
Textiles
The Kit and Seven Stitches; Buttons, Hems and Mending.
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Kitchen Safety and Sanitation
Clean, separate, cook, chill. The danger zone, the safe internal temperatures, cross-contamination, a grease fire, and the two-hour rule.
Knife Skills
The parts of a chef's knife, the pinch grip and the claw, the rocking cut, and the classic cuts by name and by size — labeled and practiced.
Measuring and Reading a Recipe
Dry cups against the liquid cup, spoon and level, the equivalents chart, scaling a recipe up and down, and mise en place.
Hand Sewing
The kit, the knot, and seven stitches — running, basting, back, whip, slip, blanket, overcast. Sew a button on and mend a split seam.
Grades 9–10 — the machine, the fabric, the stove
From a cold sewing machine to a straight backstitched seam, from a bolt of fabric to a piece cut on grain, and from a cold pan to a browned one.
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The courseFamily & Consumer Sciences, Grades 9–10
4 units, 8 chapters, numbered lessons — each with a reading, key words, a source or the numbers, and three checks. Chapter reviews, unit tests, a word match and a writing task.
Course contents
13
The Sewing Machine
Textiles
Every Part Named; Seams, Corners and a First Project.
14
Fabric, Fibers and Patterns
Textiles
Fibers and Fabrics; Patterns and Layout.
15
Cooking Methods and Heat
Food Preparation
How Heat Moves; Choosing the Method.
16
Nutrition and Meal Planning
Nutrition
Six Nutrients and a Label; A Week of Meals on a Budget.
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The Sewing Machine
Every part named, the top thread path in order, how a lockstitch forms, the 5/8 in guide, pivoting a corner, and what the loops underneath mean.
Fabric, Fibers and Patterns
Natural and manufactured fibers, woven against knit, selvage and grain and bias, the care label, and a layout cut on grain.
Cooking Methods and Heat
Conduction, convection and radiation; dry heat against moist heat; why a crowded pan steams instead of browning; braising a tough cut.
Nutrition and Meal Planning
The six nutrients, the five MyPlate groups, reading a Nutrition Facts label line by line, unit price, and a week of meals on a budget.
Grades 11–12 — the why, and the life after
The science under the cooking, the development of a child, the money of a first apartment, and a capstone the student plans, costs and produces.
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The courseFamily & Consumer Sciences, Grades 11–12
4 units, 8 chapters, numbered lessons — each with a reading, key words, a source or the numbers, and three checks. Chapter reviews, unit tests, a word match and a writing task.
Course contents
17
Food Science: What Happens When You Cook
Food Science
Proteins, Starches and Gluten; Emulsions and the Kitchen Experiment.
18
Child Development and Care
Human Development
The Four Domains; Guidance and Safe Care.
19
Independent Living and Money
Consumer Economics
Paychecks, Budgets and Credit; Renting, Buying and Not Getting Scammed.
20
Capstone: Plan, Cost, Produce
Capstone
The Spec and the Cost Sheet; Making, Evaluating and Presenting.
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Food Science — What Happens When You Cook
Why an egg sets, why muffins go tough, what makes a sauce thicken and an emulsion hold, and how to run a controlled kitchen experiment.
Child Development and Care
The four domains, milestones as ranges and never deadlines, play as the work of childhood, guidance instead of punishment, and babysitting basics.
Independent Living and Money
Gross against net pay, a budget built from take-home, credit and compounding, a lease and a deposit, unit pricing, and how to spot a scam.
Capstone — Plan, Cost, Produce
A meal or a sewn piece, from a written spec and a cost sheet to a timeline, the making, a real evaluation and a presentation.
The engines
Every activity here is one of these six kinds, and all six work now. Each unit page has study cards and a quiz; its Workshop tab has four more.
Study cards, hints and a practice quiz
Open · every unit pageTwenty-four cards at three levels, a hints sheet with the charts a lab needs, and a quiz that names the mistake behind every wrong answer.
Label the diagram
Open · the Workshop tabDrag the name onto the part: a chef's knife, a sewing machine, a needle and seam, a folded fabric layout, a thermometer, a pan on a burner.
Put it in order
Open · the Workshop tabThreading a machine, dicing an onion, sewing on a button, braising a cut, or a timeline that puts everything hot on the table at once.
Sort into bins
Open · the Workshop tabSafe or unsafe. Dry heat or moist. Which stitch for which job. Which cut is this. Top thread, bobbin or needle. Fixed or variable.
Table to graph
Open · the Workshop tabDrag the bars to the numbers: cost per serving, sugar per drink, a budget against take-home pay, six muffin batches that rose differently.
Claim, evidence, reasoning
Open · the Workshop tabWrite the argument out: can this chicken be served, what caused the loops, why are the muffins tough, which apartment costs less over a year.
For the teacher
<b>This page is a map.</b> It saves nothing about a student and sends nothing anywhere. Each door opens a unit page; a finished activity sends its one summary row to your Sheet, under the name the student typed, and nothing else ever leaves the device.
<b>Hand out one band.</b> Add the band to the address and the page opens there: <b>/facs#6-8</b>. Every unit has a short address too — <b>Show on the board</b> prints it large enough for the back row.
<b>The page is not the lab.</b> Every unit teaches the procedure and checks it on the screen; the knife, the machine and the stove still need your supervision, your school's rules and your own demonstration. Nothing here is medical, nutritional or financial advice.