HOME ECONOMICS ELECTIVE

PART 2

SEWING--

The students were given a syllabus for the sewing portion of Home Economics, along with a permission slip and a pillow supply list. 

PERMISSION SLIPS NEED TO BE TURNED IN BY FRIDAY, APRIL 24TH IN ORDER TO USE THE SEWING MACHINES.

Students should have their pillow making supplies to school by May 8th.

PILLOW SUPPLY LIST:

One pillow form (14" X 14" or 16" X 16")

1/2 yd of polartec fleece fabric

WASH AND DRY YOUR FABRIC BEFORE BRINGING IT TO CLASS!!

Week #1--April 24th  Begin Project#1 (a Mother's Day surprise gift) All supplies will be provided by the teacher.

Week #2--May 1st Continue Project #1

Week #3--May 8th Finish Project #1.  Begin cutting out pillow fabric.

Week #4-- May 15th Continue Pillows. Begin sewing on buttons lesson.

Week #5--May 22nd NO SCHOOL-Spring Holiday

Week #6--May 29th Finish pillows. Continue sewing on buttons.

Week #7--June 5th Finish up all projects.  Complete sewing machine parts worksheet.

COOKING

A letter was sent home to parents explaining the format of the cooking portion of Home Ec. Please return the signed bottom portion of the letter and $10.00 ingredients fee by Friday, February 20th.

Syllabus:

Class #1 (Feb.20th)-- Mini snack pizzas- using Pillsbury ready made crust,sauce and lots of gooey cheese.

Part 2 of class #1--It's all about the Math!!! How to use measuring cups and spoons. 

February 27th--NO SCHOOL FACULTY RETREAT 

Class #2 (March 6th)--Apple turnovers- We'll be using an ultra cool hand crank apple peeler, Pillsbury pie crust, brown sugar and cinnamon. Yummy!!

Part 2 of class #2--Begin sugar Easter eggs.

March 13th-- NO SCHOOL ADW PROFESSIONAL DAY

Class #3 (March 20th)-- Panoramic Easter Sugar Eggs- Easter decorations; teaching students how to use pastry tubes and decorating with icing.

March 27th - NO CLASS TERRA NOVA TESTING

Class #4 (April 3rd)-- Chocolate chip cookies- (The classic Nestle Toll House recipe) This is the ultimate test of our cooking abilities!! We're making it all from scratch.

Part 2 of class #4- Food Borne Pathogens/ illnesses.