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Life Skills II-III

Author: Cindy Hild

Posted: 6/26/03; 1:21:18 PM

Topic: Life Skills II-III

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Life Skills III: typically sophomores & juniors-Housing and Home Furnishings: semester class focusing on influences on housing, types and styles of housing, scale-drawn floor plans, considerations for storage, bathrooms, kitchens, principles and elements of design; project: Using computers to draw a floor plan, and furnish it; including landscaping.

Life Skills III--A Semester course--Housing Construction and Design

Textbook: Homes for Today and Tomorrow (grade is average of daily, lab, and tests X2)

Semester II: Project: Design and Furnish a Home

Chapter 3 Housing and Technology

Chapter 5 Early Homes

Chapter 6 Homes from the 18^th Century to Today

Chapter 7 Designing Livable Homes

Chapter 13 Construction Basics

Chapter 14 Interior Construction

Chapter 24 Kitchens and Baths

Chapter 25 Laundry and Storage Areas

Design a floor plan

Chapter 16 Elements of Design

Chapter 17 The Role of Color

Chapter 18 Principles of Design

Chapter 19 Choosing Backgrounds

Chapter 21 Selecting Furniture

Chapter 22 Arranging furniture, lighting, and accessories

Chapter 23 Creating and Presenting your Design

Arrange furniture and render floor plan

Possible tours to include: tour around Neligh, Furniture store, weekend home show or parade of homes, tour of private homes.

tossed salad:

Life Skills II: typically sophomores & juniors-Nutrition and Meal Management: semester class focusing on nutritional choices, food preparation, meal management, types of food service and presentation; project: Holiday Café, preparing and serving 3 meals with consideration of presentation, daily food requirements, time schedules and service. Also observation of food service at Neligh Nursing Center, The Willows, and the Senior Center.

Life Skills II-A Semester course-Serving Meals with a Flair

Textbook: Food for Today (grade is average of daily, lab, and tests X2)

Semester I: Project: Make personal cookbook

*refers to corresponding chapter in Culinary Arts Textbook

Introduction to food service careers

Kitchen Planning/Stocking with staples/substitutions (handouts for cookbook)

Chapter 7: Kitchen Principles review (*2)

Section 7:2 & 7:3 Safety & Sanitation in the kitchen

Powerpoint?

Chapter 8: Nutrition & Recipe Skills review

Section¢changing a recipe, (knife skills-chicken stir-fry demo) (*6

Chapter 11: Planning Meals (*4) (Power point)

Project: Plan meals for special diets during semester

And a meal with a theme (4 plans)

Chapter 24.5 Preserving Food at Home

Water bath, dehydrating, jellies/jams, freezing

Chapter 17: Grains, legumes, nuts and seeds

legumes, nuts, seeds, potatoes (*23)

Chapter 21: Baking

Ingredients/techniques, yeast breads/rolls, cakes/pies (*31-33)

Chapter 19: Meat, Poultry, Fish, and Shellfish

Beef & pork selection, poultry, fish/shellfish, game (*13-20)

Cooking with eggs

Chapter 20: Food Combinations

Sandwiches, snacks, packed lunches (*26)

Salads and dressings (*24)

Soups and sauces (11 & 12)

Casseroles & other combinations

Desserts (*34)

Herbs & Spices

Chapter 24: Special Ways with Food (meals with a theme)

Creative Techniques beverages, entertaining, outdoor meals, (*28)

Plate & Buffet Presentation (*35-36)

Holiday tea

Possible tours: food service at Senior Center, Hospital Dietary, Willows Dietary or Neligh Nursing Center

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