Life Skills II-III
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 18th 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.
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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