Our Family and Consumer Science (FACS) program is designed to equip students with essential life skills and practical knowledge.  Our comprehensive program emphasizes personal development, responsible citizenship, and career readiness, preparing students to navigate various aspects of their personal and professional lives effectively.

The FACS curriculum in grades 6 and 7 includes a wide range of topics that provide students with a thorough understanding of family and consumer sciences. Key areas of focus include:

Nutrition and Wellness: Students learn about the principles of healthy eating, meal planning, and the importance of physical activity. They gain hands-on experience in preparing nutritious meals and understanding the impact of diet on overall health.

Personal Finance: This component covers essential financial literacy skills, such as budgeting, saving, and managing money. Students are introduced to the basics of banking, credit, and financial planning, empowering them to make informed financial decisions.

Textiles and Clothing: This area teaches students about fabric types, clothing construction, and basic sewing skills. Students engage in practical projects that enhance their understanding of textile care and garment creation.

Career Exploration and Readiness: Students investigate various career options and learn about the skills required for different professions. This exploration helps them make informed decisions about their future education and career paths.

Interpersonal Skills and Relationships: The program emphasizes the development of effective communication, conflict resolution, and teamwork skills. Students learn the importance of building positive relationships at home, school, and in the workplace.

In grade 8, students may choose to participate in one of our FACS electives: Food Science or Into to Fashion Design.

Food Science

Food Science is the study of producing, processing, preparing, evaluating, and using food through the application of scientific principles from biology, chemistry, physics, and related fields. At South Side Middle School, the 8th grade Food Science curriculum reinforces students’ understanding of science through hands-on exploration of foods and nutrition, emphasizing the scientific processes involved in cooking, preservation, and food systems. Students engage in laboratory activities that apply math, reading, writing, and problem-solving skills to real-world food challenges while fostering communication, teamwork, leadership, and ethical practices. The course explores food science careers and their impact on local and global economies and meets a half-credit commencement-level science requirement. Organized into four major disciplines—Introduction to Food Science, Food Biochemistry, Food Microbiology, and The Future of Food Science—the curriculum aligns with New York State and National Learning Standards for Family and Consumer Sciences.

Scope & Sequence

Intro to Fashion Design

Introduction to Fashion Design offers students an engaging blend of creativity and practical skills, providing an opportunity to explore the fashion industry while developing personal expression. Through hands-on projects, students learn the basics of design, sewing, and garment construction, while also exploring important concepts like fast fashion and sustainability. The course encourages critical thinking, problem-solving, and collaboration as students work on individual and group projects. By the end of the class, students gain foundational knowledge in fashion, technology, and design, while also being introduced to potential career paths in the industry.

Scope & Sequence

Kathleen Mark, Director of the Arts kmark@rvcschools.org

Teachers

Meghan Fitzgerald mfitzgerald@rvcshools.org

Erica Heffez eheffez@rvcschools.org

Victoria Porter vporter@rvcschools.org

• NYS Learning Standards   

NYSED