Family Consumer Science
Lynbrook Union Free School District
Family & Consumer Science — Scope & Sequence
Secondary Curriculum Overview, Grades 6–12
What is a scope & sequence? This page outlines, course by course, the units of study your child will experience in Family & Consumer Science, roughly how long each unit takes, and how it connects to New York State learning standards and the district's Profile of the Owl skills. Tap any course below to see the full table of units.
Jump to a course
Family/Consumer Science 6 (E11FACS6) – 1 year Family/Consumer Science 7 (M11FACS7) – 1/4 year Introduction to Culinary Arts (S11706) – 1 year, 1 credit World Cuisine and CultureFamily/Consumer Science 6 (E11FACS6) – 1 year 3 units
| Unit of Study | Topics to be Studied | Standards | Profile of the Owl Connection |
|---|---|---|---|
| 6th grade | |||
| Clothing Care and Selection | Fibers/fabrics, clothing construction, care of fabrics (laundry) | NYS FACS Standard 2: Safe & Healthy Environment |
Real life skills
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| Sewing Basics |
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NYS FACS Learning Standard 3: Resource Management |
Creative & Critical Thinking: problem solving through design
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| Child Development | Ages and Stages of Child Development, Importance of play during child development, literacy importance, babysitting responsibilities, safety concerns while babysitting | NYS FACS Standard 2: Safe & Healthy Environment |
Real life skillsSocial Emotional Learning
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Family/Consumer Science 7 (M11FACS7) – 1/4 year 3 units
| Unit of Study | Topics to be Studied | Standards | Profile of the Owl Connection |
|---|---|---|---|
| Nutrition & Wellness | Healthy eating, food prep, safe kitchen practices | NYS FACS Standard 1: Personal Health & Fitness |
Life Readiness: independent health & nutrition decisions
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| Career Readiness | Personal inventory/self-discovery (skills, personality, etc) Career exploration, Steps to finding a job (working papers, job applications, resumes, interviews) | NYS FACS Standard 3: Resource Management |
SSelf-Directed Learning: preparing for future independence. Real Life Skills
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| Personal Growth & Finance | Understanding different forms of payment, managing finances, Minimum wage, paycheck deductions | NYS FACS Standard 3: Resource Management |
Real Life Skills
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Introduction to Culinary Arts (S11706) – 1 year, 1 credit 5 units
| Unit of Study | Topics to be Studied | Standards | Profile of the Owl Connection |
|---|---|---|---|
| Unit 1: Management of the Culinary Foods Lab | Time management and lab planning Teamwork and leadership roles Assigning job responsibilities Safety and sanitation procedures Government-recommended food safety guidelines Identification and resolution of kitchen hazards Dishwashing, disinfecting, sanitizing Kitchen equipment use and maintenance Mise en place Reading standardized recipes Measurement, scaling, and conversions | Standard 1: Personal Health & Fitness (1.1, 1.3, 1.4); Standard 2: Safe & Healthy Environment (2.4); Standard 3: Resource Management (3.1, 3.5) |
Creative & Critical Thinking: Solving kitchen workflow challengesapplying math to conversions. Real Life Skills: Workplace readiness, sanitation practices, organization, leadership. Social Emotional Learning: Teamwork, cooperation, accountability, communication. Global Citizenship: Understanding food safety regulations that protect communities
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| Unit 2 – Principles of Food Preparation & Cooking Methods | Knife safety and knife cuts Dry cooking methods (sauté, bake, roast, grill, broil) Moist cooking methods (steam, boil, poach) Combination cooking methods (stew, braise) The five tastes (sweet, sour, salty, bitter, umami) Flavor development (herbs, spices, oils, vinegars, condiments) Classic flavor combinations Plating and presentation techniques Product evaluation and rubric assessment | Standard 1: Personal Health & Fitness (1.1); Standard 2: Safe & Healthy Environment (2.4); Standard 3: Resource Management (3.5) |
Creative & Critical Thinking: Selecting appropriate cooking methodsexperimenting with flavor combinations. Real Life Skills: Safe knife skillsfood preparation techniques for independence. Social Emotional Learning: Giving and receiving constructive peer feedback. Global Citizenship: Appreciation of culturally diverse flavors and culinary traditions
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| Unit 3 – The Science of Baking & Cooking | Science of baking and mixing methods Batter and dough categories Cakes and pastry classifications Nutritional value retention Recipe modification for dietary needs Yeast dough (lean and rich) Cooking across all of the food groups: Grains Fruits Vegetables Meat and poultry Dairy | Standard 1: Personal Health & Fitness (1.1, 1.2); Standard 3: Resource Management (3.1) |
Creative & Critical Thinking: Applying scientific reasoninganalyzing outcomes and revising recipes. Real Life Skills: Nutritional planningdietary accommodationsintegration of math and science. Social Emotional Learning: Reflection and growth mindset through product evaluation. Global Citizenship: Awareness of nutrition and food systems across populations
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| Unit 4 – Menu & Meal Planning | Soups, sauces, salads Appetizers, sandwiches, beverages Desserts and confections Celebration and holiday menu planning Buffets and quantity food production Budgeting and resource management Inventory and purchasing Balancing nutrition and cost | Standard 1: Personal Health & Fitness (1.1, 1.3); Standard 2: Safe & Healthy Environment (2.4); Standard 3: Resource Management (3.1, 3.2) |
Creative & Critical Thinking: Designing balanced menus within nutritional and budget constraints. Real Life Skills: Financial literacyevent planningconsumer awareness. Social Emotional Learning: Hospitality skillsconsideration of diverse dietary needs. Global Citizenship: Cultural traditions in celebrationssustainable food practices
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| Unit 5 – The Creative Cooking Process | Personal and or professional food philosophy Influences on eating habits Recipe development and personalization Special diets and accommodations Creative experimentation and testing Application of methods and techniques in original recipes | Standard 1: Personal Health & Fitness (1.4); Standard 3: Resource Management (3.3, 3.5) |
Creative & Critical Thinking: Developing original recipestesting and revising ideas. Real Life Skills: Self-directionentrepreneurship conceptsadapting to dietary restrictions. Social Emotional Learning: Identity developmentconfidence buildingrespect for diverse food beliefs. Global Citizenship: Inclusive and culturally responsive food practices
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World Cuisine and Culture 7 units
| Unit of Study | Topics to be Studied | Standards | Profile of the Owl Connection |
|---|---|---|---|
| Unit 1: Foundations of International Cuisine & Cultural Identity | How climate, geography, and history shape cuisine Indigenous and staple foods Flavor principles and regional cooking methods Cultural food customs, celebrations, décor, and meal structure Origins of professional cooking (French classical influence) Local food heritage (Lynbrook, Long Island, NYC boroughs) Global food concerns: sustainability, food trade, biotechnology, food insecurity | Standard 1: Personal Health & Fitness (1.1, 1.4); Standard 2: Safe & Healthy Environment (2.4); Standard 3: Resource Management (3.1, 3.5) |
Creative & Critical Thinking: Analyze how environmental factors shape cuisinecompare regional food systems. Real Life Skills: Research literacyunderstanding food systems and consumer awareness. Social Emotional Learning: Cultural awarenessappreciation of identity and heritage. Global Citizenship: Examination of global food supply, sustainability, and food equity
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| Unit 2: European Cuisine | Mediterranean cuisines (France, Italy, Greece, Spain, Portugal) Central & Western Europe (UK, Ireland, Germany, Switzerland) Scandinavia Eastern Europe and more Indigenous ingredients, iconic dishes, and regional cooking methods Traditional meal customs and celebrations | Standard 1: Personal Health & Fitness (1.1, 1.3); Standard 2: Safe & Healthy Environment (2.4); Standard 3: Resource Management (3.2, 3.5) |
Creative & Critical Thinking: Identify patterns across regionsapply flavor principles in authentic meal creation. Real Life Skills: Advanced cooking techniquescollaborative meal production. Social Emotional Learning: Respect for European traditions and customs. Global Citizenship: Understanding European agricultural systems and food traditions
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| Unit 3: Asian Cuisine | China, Japan, Thailand, India, Vietnam, Korea and more Stir-frying, steaming, flavor development, fermentation Rice and noodle staples Street food traditions Cultural dining etiquette and customs Regional flavor principles | Standard 1: Personal Health & Fitness (1.1, 1.2); Standard 2: Safe & Healthy Environment (2.4); Standard 3: Resource Management (3.1, 3.5) |
Creative & Critical Thinking: Compare cooking techniquesadapt traditional recipes thoughtfully. Real Life Skills: Knife precisionheat controlfood safety. Social Emotional Learning: Appreciation of communal dining practices. Global Citizenship: Understanding trade, rice cultivation, and global food distribution
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| Unit 4: Latin American & Caribbean Cuisine | Mexico, Central America, South America, Caribbean Islands Indigenous crops Street foods and celebration dishes Fusion influences Tropical agriculture | Standard 1: Personal Health & Fitness (1.1, 1.3); Standard 2: Safe & Healthy Environment (2.4); Standard 3: Resource Management (3.2, 3.5) |
Creative & Critical Thinking: Analyze cultural blending and food evolution. Real Life Skills: Meal preparation using staple foods. Social Emotional Learning: Celebrating heritage and identity. Global Citizenship: Discussion of agricultural labor, trade, and sustainability issues
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| Unit 5: Africa & Middle East | North, West, East and Southern African cuisines Middle Eastern cuisines (Egypt, Morocco, Israel, Lebanon, Turkey and more) Grains, legumes, spices, flatbreads Communal eating traditions Religious and cultural food customs | Standard 1: Personal Health & Fitness (1.1, 1.4); Standard 2: Safe & Healthy Environment (2.4); Standard 3: Resource Management (3.1, 3.5) |
Creative & Critical Thinking: Explore spice layering and grain-based cuisines. Real Life Skills: Resourceful cooking using staple ingredients. Social Emotional Learning: Respect for religious dietary customs. Global Citizenship: Food insecurity, climate impact, and agricultural challenges
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| Unit 6: Australia, Canada & United States Regional Cuisine | Indigenous and influences Regional American cuisine (New England, Mid Atlantic, South, Midwest, West Coast, Hawaii) Canadian and Australian culinary identity and cuisine Fusion cuisine development Creation of original “fusion” recipes | Standard 1: Personal Health & Fitness (1.1, 1.4); Standard 3: Resource Management (3.2, 3.3, 3.5) |
Creative & Critical Thinking: Develop and test original fusion recipes. Real Life Skills: Entrepreneurship conceptsmenu planning. Social Emotional Learning: Pride in cultural identitycollaboration. Global Citizenship: Understanding how migration influences cuisine
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| Unit 7: Culminating Assessment: Authentic Cultural Meal & Fusion Project | Group production of full traditional meal Cultural décor, music, service style Recipe development using authentic flavor principles Presentation and reflection | Standard 1: Personal Health & Fitness; Standard 2: Safe & Healthy Environment; Standard 3: Resource Management |
Creative & Critical Thinking: Apply accumulated knowledge to create authentic and original dishes. Real Life Skills: Event planningtime managementleadership. Social Emotional Learning: Collaborationcultural appreciationconfidence building. Global Citizenship: Demonstrating respect for diverse world cultures through food
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