It is recommended that students complete:

• Grade 7

The material normally taught in Grade 8 Home Economics classes has been specially adapted for distance education students. The Foods half of the course teaches food preparation techniques by preparing foods representative of the four food groups. Basic sewing techniques are used in constructing two simple sewing projects.

Module 1:

Lesson 1:    How this course is arranged; Utensils and equipment used in food preparation; Measurement, how to measure, a note about temperature; Good habits in the kitchen, safety habits

Lesson 2:    To eat is to live; The daily four; What food does for you; How much food do you need?, “Caution” foods; Review

Lesson 3:    Classification of fruits, selection and storage of fruits; Preparation of raw fruits; Making a fruit cup; Value of fruits in the diet; Reading a recipe; Preparation of fresh cooked fruit; Making and evaluating a fruit sauce

Lesson 4:    Classification of vegetables, value of vegetables in the diet, selection and storage of vegetables; Preparation of vegetables; Preparation of sandwiches; Making and evaluating coleslaw and a sandwich, review and exercise

Lesson 5:    What are breads and cereals?; Nutritive value; Flour mixtures, what makes breads rise?, preparing to bake; Methods of preparing flour mixtures; Making and evaluating muffins

Lesson 6:    The milk family tree, storage of milk and milk products, milk is SO good!; Making a cream sauce, first aid for your sauce, say cheese!; Pasta, “Enriched” pasta, storing cereals, cooking pasta; Making and evaluating a casserole

Lesson 7:    Meat and alternates; Eggs, care and storage, nutritive value, cooking eggs, cracking eggs; Planning breakfast, steps to take when planning a meal, hints for making cocoa; Making breakfast

Lesson 8:    Let’s get organized!, desserts, points on pudding-making; The cake method; Making a pudding; Making cupcakes

Lesson 9:    Pizza makes a good snack, the crust, the sauce; Vegetables; Meat, Cheese; Making and evaluating a pizza;

Prepare for your test

Module 1 Test covers the work of Module 1.

Module 2:

Lesson 10: Measure up!; Choosing a pattern, the pattern envelope; Choosing fabrics, fabric and you, fabric, it’s almost time to shop!; Points to remember when sewing

Lesson 11: Sewing machines, YOUR sewing machine; How does it run!, stitch a straight line; Now add thread; Stitching with thread, tension troubles!, the beginning and ending of a perfect seam

Lesson 12: All about fabric, preparing your fabric; All about patterns, pattern markings, pattern layout, cutting out your pattern; Marking your project; Sewing machine tips

Lesson 13: Stitching straight seams; Pressing, pressing equipment, pressing pointers, pressing straight seams; Basting, samples, the snake’s tongue, curved seams require special care!; Button up!, the snake’s eyes, decorative stitchery, putting it all together!; Hand stitches

Lesson 14: Fibres, yarns, and fabrics, fibres, yarns, woven fabrics; Straightening your fabric, fabric printed off grain; Inside the pattern envelope; Pin fitting, pattern alterations

Lesson 15: Pattern layout, cutting out your vest: marking your vest, staystitching; Interfacing, darts: tucks, gathers

Lesson 16: Directional stitching, seam finishes; Shaped facings; Slashed openings; Time out to sew

Lesson 17: Bias tape; Pockets; Elastic casings; Hems

Lesson 18: Fasteners, snaps, hooks and eyes; Taking care of your clothing; Taking care of you!;

       Prepare for your test!

Module 2 Test covers the work of Module 2.

Supplies provided by students:

Students will be expected to supply their own food, sewing supplies, and equipment.

Students must have access to a full range of kitchen appliances and supplies and to a sewing machine and sewing accessories.

No textbook is required for this course.