This Remote Learning Plan was created by Darla Windholz in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for 6th-12th Grade  FCS students. Students will learn about common cooking terminology and its meaning used in today’s cooking. This Remote Learning Plan addresses the following NDE Standard: HSE.MS.6.8 Identify recipe parts & discuss the importance of each including measuring, abbreviations, conversions, and cooking methods.HSE.HS.3.4 Demonstrate professional food preparation techniques for all menu categories.  It is expected that this Remote Learning Plan will take students 150 minutes to complete.  

This Remote Learning Plan was created by Darla Windholz in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for 6th-12th Grade  FCS students. Students will  students will be able to identify kitchen equipment and utensils used in the kitchen and know their purpose.This Remote Learning Plan addresses the following NDE Standard:  HSE.MS.6.3 Identify cooking tool, utensil, and small appliance use and safely demonstrate their functions. HSE.HS.3.4.a Review and apply culinary terms and abbreviations, equivalents, recipe yields, and proper measuring techniques with correct equipment (mise en place, equivalents). It is expected that this Remote Learning Plan will take students 150 minutes to complete. 

This Remote Learning Plan was created by Darla Windholz in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for 6th-12th Grade  FCS students. Students will learn about common cooking terminology and its meaning used in today’s cooking. This Remote Learning Plan addresses the following NDE Standard: HSE.MS.6.8 Identify recipe parts & discuss the importance of each including measuring, abbreviations, conversions, and cooking methods.HSE.HS.3.4 Demonstrate professional food preparation techniques for all menu categories.  It is expected that this Remote Learning Plan will take students 150 minutes to complete.  

This Remote Learning Plan was created by Kathy Brzon in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for students in grades 7-9 in the area of Career Readiness. Students will look at what's important to them and how a career can affect your lifestyle using Education Quest’s Reality Check.    

This Remote Learning Plan was created by Kathy Brzon in collaboration with Craig Hicks and Andrew Easton as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for students in grades 7-9 in the area of Career Readiness. Students will explain the decision making process and be able to demonstrate decision making for specific situations.  This Remote Learning Plan addresses the following NDE Standard: Nebraska Career Readiness Standard: Nearly all careers now require interaction with complex systems of technical components, complex dynamics of people, or both. Many decisions are not simple and straightforward; rather, they require the ability to intelligently reason through and make complex decisions.

This Remote Learning Plan was created by Marla Prusa in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for Grades 9 - 12 Family and Consumer Science students. Students will demonstrate how to make pastry by either selecting a recipe, baking the product and creating a video of the finished product, making a poster that shows the steps in pastry preparation, or making a video that shows what they learned. This Remote Learning Plan addresses the following NDE Standard:  HSE.HS.3.4  Demonstrate professional food preparation techniques for all menu categories.It is expected that this Remote Learning Plan will take students 120 minutes to complete. 

This Remote Learning Plan was created by Marla Prusa in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for Grades 9 - 12 Family and Consumer Science students. Students will create a fact sheet, video, poster or brochure focusing on the physical development of toddlers that can be shared with other students, caregivers or parents.. This Remote Learning Plan addresses the following NDE Standard:  HSE.HS.2.4  Apply strategies that support and develop growth of the physical, emotional, social and cognitive development of a child.It is expected that this Remote Learning Plan will take students 120 minutes to complete.Here is the direct link to the Google Doc:  https://docs.google.com/presentation/d/1bc7TnbKro9X7QwrdvFfsmzwhCHAm8mwTFDoj7YT1d6g/edit?usp=sharing

This Remote Learning Plan was created by Marla Prusa in collaboration with Craig Hicks as part of the 2020 ESU-NDE Remote Learning Plan Project. Educators worked with coaches to create Remote Learning Plans as a result of the COVID-19 pandemic.The attached Remote Learning Plan is designed for Grades 9 - 12 Family and Consumer Science students. Students will create a personal meal plan.   This Remote Learning Plan addresses the following NDE Standard: HSE.HS.3.11  Compare and contrast personal eating habits to current USDA recommendations for a healthy dietIt is expected that this Remote Learning Plan will take students 120 minutes to complete.Here is the direct link to the Google Doc:  https://docs.google.com/presentation/d/1fsv_d_pUA850N8RPYqWxyNOiPsSwMBzdC7fMMrDHRqE/edit?usp=sharing

This lesson is for safety and sanitation in the kitchen. Specifically what food-borne illness is and how to prevent it from happening.

This one day lesson (45-minute class period) is designed as a checkpoint to make sure students understand how to use the sewing machine safely. Students will independently work through a worksheet that has them describe the steps to set-up a sewing machine, describe sewing notions, explain their skill level on a sewing machine, practice sewing on paper, and sew a straight line and pivot on fabric. As the students are working, the teacher will walk around, monitor progress, and ask questions. The day will conclude with a class discussion and the teacher picking up  the applications. The following day, after the worksheets are graded, the teacher will award the Sewing Machine Licenses.  This lesson is used right before the students begin their main sewing project as one last check to make sure the students know the necessary information to complete their projects.

Throughout this lesson students will learn about and use the various sewing notions through a series of six stations. This lesson is designed to be used towards the beginning of a sewing unit. The lesson will begin with a discussion of sewing knowledge and the importance of tools to various careers. Next, the teacher will explain and demo each of the six stations. The safety precautions will also be discussed. The students will move about the room in eight-minute increments as they learn about and try the tools. The students will also fill out a worksheet on the tools. The class will wrap-up with a discussion of the tools. 

Throughout this 5-day project (45-minute class periods), the students will apply their knowledge of the elements and principles of design to create a shoebox room. This works well as either a unit project over the elements and principles of design for high school or an Interior Design unit project for middle school.  Each student will bring in a shoebox and recycled materials. The student will receive five days to create a cohesive room. At the beginning of the five days, the student will receive the Shoebox Room Instructions & Grading Rubric, which should guide their designs.   This lesson is a designed to be a summative assessment over the Elements and Principles of Design in an Interior Design unit. For a refresher on this knowledge, review the following two links: Elements of Design - https://oercommons.org/courseware/lesson/105052Principles of Design - https://oercommons.org/courseware/lesson/105123

Solubility tests are one method used to identify fiber content of fabric. Throughout this lesson, students will work in groups to learn about solubility tests and conduct a lab where they complete solubility tests to identify fibers. This lesson is designed to take one 50-minute class period. To grade this assignment, I like to use their justifications for why they think it was a certain fiber, instead of just assessing if they selected the right fiber for the sample.  For this lab, you can either conduct the tests as a class and have all of the students observe one set of samples OR you can have groups of students conduct the experiments. It just depends on the size of your class and the volume of supplies, swatches, chemicals, and jars you have available. 

This lesson is meant to be a guide for Nebraska Family and Consumer Sciences teachers who may teach the following courses Human Development, Human Growth & Development, Child Development, Parenting, Interpersonal Relationships, Relationships, Family Living, Teen Living or Daily Living courses. Any additional readings and/or topics not included in the lesson plan should be marked N/A.

            To dive into this topic, students will begin with reflecting on their current knowledge of their favorite clothing brands, fast fashion, and pollution. Next, students will watch a video showcasing the global impact of our textile waste in Ghana. These individuals will test their previous knowledge on sustainability facts. They will observe the global impact of our waste through pictures and culminate what they see in a collage. Students will read an article covering the global impact of our fast fashion trend. Finally, students will work in groups to create a persuasive infomercial to culminate their new knowledge. All throughout this process, students will journal their thoughts, changing perspectives, and consumption goals for the future.  

This documentary is an excellent resource to use at the beginning of a textiles unit in middle school or a textile sciences unit in high school. It showcases careers that are available in the textile industry as well as current science that is being researched. The examples are relatable for students, yet push the boundaries on conceptualizing the future of the textile industry. 

This resource was created by Amber Karber, in collaboration with Dawn DeTurk, Hannah Blomstedt, and Julie Albrecht, as part of ESU2's Integrating the Arts project. This project is a four year initiative focused on integrating arts into the core curriculum through teacher education, practice, and coaching.

Throughout this 1-day lesson, students will learn about Trend Forecasting. They will begin with exploring the evolution of trends and defining environmental scanning. Next, students will compare and contrast long- and short-term forecasting, including sources of information for this research. Students will explore the work of popular futurists and trend forecasters and report their findings to the class. Finally, students will apply their new knowledge by reviewing designer shows from major fashion shows, identifying macro- and micro-trends, sharing with the class, and creating mood boards over their findings.  This lesson can stand alone, but it can also be taught as the second day in a unit on Trend Forecasting.

Throughout this 1-day lesson, students will learn about the Fashion Cycle. They will begin with defining what trends and fashions are. Next, they will explore the lifecycle of fashion. Students will compare and contrast fads and classics. Students will learn about the different ways that trends saturate a market. Finally, students will apply their new knowledge as they complete an activity where they choose and classify trends.  This lesson can stand alone, but it can also be taught as the first day in a unit on Trend Forecasting.