Home Economics Curriculum 6th-8th Grades

Course Objective

To provide students with essential skills in kitchen organization, meal planning, baking, and nutrition. By the end of this course, students will be able to make informed food choices, understand basic food preparation and safety, and develop healthy eating habits.

Anchor Standards:

• Organizing and managing personal kitchen spaces and tools
• Understanding essential nutrition and making healthy food choices
• Developing practical skills in meal planning and food preparation

Standards Alignment:
This curriculum aligns with state standards for Life Sciences (understanding food sources and nutrition), Family and Consumer Sciences (organization and resource management), and Physical Health (healthy eating and meal planning).