Surviving and Thriving in FACS

 (49)
United States - Idaho - Meridian
Surviving and Thriving in FACS
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By Surviving and Thriving in FACS
Late work form for teacher/student verification. Provides record (in students own handwriting) for teacher to apply appropriate grading practices following verification. Also provides documentation for administrators and parents upon
Subjects:
Classroom Management
Grades:
Not Grade Specific
Types:
Classroom Forms
$1.00
3 ratings
3.9
Digital Download PDF (0.29 MB)
By Surviving and Thriving in FACS
Graphic organizer for vocabulary introduction or reinforcement. Students use visual imagery to associate terms with definitions for assigned unit vocabulary. Set includes four different formats of pictionary vocabulary worksheet (including
Subjects:
Vocabulary, For All Subject Areas
Grades:
4th, 5th, 6th, 7th, 8th, 9th, 10th, 11th, 12th, Homeschool
Types:
Handouts, Literacy Center Ideas, Graphic Organizers
$3.00
1 rating
4.0
Digital Download PDF (1.20 MB)
By Surviving and Thriving in FACS
Bundle Includes -Lesson Plan -Judges Rubric -Student Ballots -Award Certificate -Student Lab Evaluation
Subjects:
Career and Technical Education, Family Consumer Sciences, Cooking
Grades:
9th, 10th, 11th, 12th
Types:
Handouts, Laboratory, Cooperative Learning
$10.00
1 rating
4.0
Digital Download ZIP (1.48 MB)
By Surviving and Thriving in FACS
Students are introduced to the most common thickening agent in the culinary kitchen by working a small amount of fat (butter) and flour through three three colors of roux. Student create their own evidence diagram on a small paper plate. All
Subjects:
Career and Technical Education, Family Consumer Sciences, Cooking
Grades:
6th, 7th, 8th, 9th, 10th, 11th, 12th
Types:
Activities, Laboratory, Graphic Organizers
$1.00
not yet rated
Digital Download PDF (0.28 MB)
By Surviving and Thriving in FACS
Lab resources includes introductory activity, lab recipes, and lab product evaluation chart. Introductory activity is a compare and contrast graphic organizer (venn diagram) comparing dry cooking and moist cooking methods. Recipes include three
Subjects:
Career and Technical Education, Family Consumer Sciences, Cooking
Grades:
10th, 11th, 12th
Types:
Laboratory, Graphic Organizers, Cooperative Learning
$4.00
not yet rated
Digital Download ZIP (1.07 MB)
By Surviving and Thriving in FACS
Compare and Contract Analysis for introduction of Dry and Moist Cooking Methods.
Subjects:
Career and Technical Education, Family Consumer Sciences, Cooking
Grades:
6th, 7th, 8th, 9th, 10th, 11th, 12th
Types:
Graphic Organizers
FREE
not yet rated
Digital Download PDF (0.41 MB)
By Surviving and Thriving in FACS
Writing activity where student reads and reviews an article from the Cook's Illustrated Magazine, analyzing preparation methods, ingredient functions the authors process of evaluation of product and final determination.
Subjects:
Family Consumer Sciences, Writing, Informational Text
Grades:
9th, 10th, 11th, 12th
Types:
Worksheets, Activities
FREE
1 rating
4.0
Digital Download PDF (0.18 MB)
By Surviving and Thriving in FACS
Kitchen lab management resources developed over 10 years of teaching Nutrition and Foods and Introduction to Culinary.Zip File Includes:Lab Plan & Market Order Handout (student lab planning form) (2 Formats)Make-up Lab Form (student make-up lab
Subjects:
Career and Technical Education, Family Consumer Sciences, Cooking
Grades:
6th, 7th, 8th, 9th, 10th, 11th, 12th
Types:
Other, Laboratory, Cooperative Learning
$30.00
not yet rated
Digital Download ZIP (5.37 MB)
By Surviving and Thriving in FACS
File includes Lab Plan Market Order for Jamie Oliver's Food Revolution Minestrone Soup, a printable list of kitchen roles and their assigned duties, and a student lab evaluation completed following product evaluation that requires students to
Subjects:
Career and Technical Education, Family Consumer Sciences, Cooking
Grades:
10th, 11th, 12th
Types:
Research, Laboratory, Cooperative Learning
$3.00
not yet rated
Digital Download ZIP (1.53 MB)
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TEACHING EXPERIENCE

I've had the privilege of teaching Family and Consumer Sciences in Idaho for 10 years. Throughout my career I've taught Young Living (7th), Teen Living I & II (8th & 9th), Nutrition & Foods (10th-12th), Parenting & Child Development (10th-12th), Interior Design (10th -12th) Education Assistant (Teacher Intern)(11th - 12th), Early Childhood Professions (11th-12th), Introduction to Culinary (11th-12th), Adult Living I & II (11th - 12th) I've also served as the Idaho State Coordinator for Idaho Family, Career and Community Leaders of America for four years. I've managed State Officer teams, taught Adviser workshops at the district and state level, and planned and facilitated our State Leadership Conference.

MY TEACHING STYLE

I utilize a blended teaching style, that includes facilitator, delegator, demonstrator, and lecturer techniques. I believe this practice lends itself to the classroom environment and content areas of Family and Consumer Sciences, resulting in the relevant and dynamic delivery of the important career and life skills training that we provide as FACS teachers.

HONORS/AWARDS/SHINING TEACHER MOMENT

OUTSTANDING ADVISER / 2016 Idaho FCCLA NEW TO DISTRICT PROFESSIONAL / 2014-2015 Boise School District ADVISER OF THE YEAR / 2011 IATFACS NEW PROFESSIONAL / 2010 IATFACS

MY OWN EDUCATIONAL HISTORY

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ADDITIONAL BIOGRAPHICAL INFORMATION

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