October 8, 2015

Today, students learned how to thread a sewing machine by watching a teacher demonstration and doing it on their machines while I walked them through it. Students were encouraged to help each other along the way. Any student who missed this day is highly encouraged to go to my website to see the video downloads on winding a bobbin, threading a bobbin case and threading a machine or go to the following site and click on the first video on bobbin winding. This will help them stay caught up with the rest of the class. Go to: http://www.youtube.com/user/msflygare

October 7, 2015

Students collected their supplies for their sewing project, then practiced stitching on paper to see how the machines work.

October 6, 2015

Students learned the basic parts of the sewing machine and what they are used for. We learned basic sewing safety and then used this information while practicing on the machines.

October 1, 2015

Students learned about non-traditional occupations and had activities about considering non-traditional careers, as well as characteristics employers are looking for in employees. Students then listed and discussed these common traits and why they are important.

September 30, 2015

Students were give 9 different fabric samples and had to guess what the fabric content of each was. We then tested the samples by burning them to see what the reaction would be and if the students' hypotheses were correct.

September 29, 2015

Students learned about where different fibers come from and how fibers are made into fabrics. They also learned and what woven, knitted and non-woven fabrics are and how they are produced.

September 28, 2015

Students learned about food scientists and what they do. They had two activities to choose from. One was to research how a common food is made and the other was to invent an ice cream flavor. Each class got to decide which of the two activities they wanted to do.

September 25, 2015

Students had an agriculture lesson on where food comes from and how it is grown.

September 24, 2015

Students learned about the parts to a food label and about the importance of reading food labels to help become better consumers and to become more aware of what is in the foods they are eating.

September 23, 2015

Students learned about how to make healthier life choices, as well as how to take their pulse.

September 21-22, 2015

Students were introduced to the career of Food Stylists. We introduced them to the career, show them a couple of video demonstrations of what they do, as well as how to garnish plates. On the 22nd, the made pancakes and had to style them the best they could before eating their project.

September 18, 2015

Students watched me demonstrate how to measure different ingredients and the importance of measuring correctly. The students will demonstrate what they learned when measuring out ingredients in future cooking labs. We then practiced how to double and halve ingredients in recipes.

September 17, 2015

Students learned about MyPlate, which took the place of the MyPyramid in 2010. We discussed the changes which have taken place and how students could change their diets to align more closely to the plate, as well as what a correct serving size was. The students completed making a correct MyPlate meal and turned it in for points.

September 16, 2015

Students had a strawberry smoothie lab today so they could learn how labs are run, where things are, as well as practice measuring and reading recipes. If a student was absent (for any reason) they will need to complete the cooking lab at home and return the make-up sheet to the turn-in basket in the next two weeks.

September 15, 2015

Students learned about how recipes are formatted and why. We also covered the importance of reading through a recipe before beginning and collecting all of the ingredients to make sure they have them all. Students worked as a group on an activity to figure out the names of different types of cooking equipment and the meanings of different cooking terms.

September 14, 2015

We finished up discussing food borne illness, kitchen sanitation and the importance of handwashing to prevent the spread of germs and illness.

September 10-11, 2015

Students used what they learned yesterday about Food borne illnesses to figure out a mystery about how people got food poisoning from a picnic. Students worked together to solve the mystery, which took both days in class.

September 9, 2015

Students started learning about food borne illnesses and food safety. We had a demonstration activity and then they watched a few video clips about food safety, careers in food safety and what people usually do wrong in their own kitchens.

September 4-8, 2015

We learned about Child Development, what child care centers are and what DAP is (Developmentally Appropriate Practices). We also identified the ways children learn and what kinds of learning activities are done with younger children. Students then started creating a lesson plan to use in a child care center using what they learned in class today. They will finish these in class on Tuesday.