Lynbrook Public Schools

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, including the supports and accommodations available to students.

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Family/Consumer Science 6 (E11FACS6) – 1 year Family/Consumer Science 7 (M11FACS7) – 1/4 year Introduction to Culinary Arts (S11706) – 1 year, 1 credit

Family/Consumer Science 6 (E11FACS6) – 1 year 3 units

Unit of Study	Topics to be Studied	Standards	Profile of the Owl Connection	Support & Accommodations
6th grade
Clothing Care and Selection	Fibers/fabrics, clothing construction, care of fabrics (laundry)	NYS FACS Standard 2: Safe & Healthy Environment	Real life skills	Step-by-step directions, visual demonstrations
Sewing Basics	Hand sewing basics (equipment used, knotting thread, stitches, etc) Using the sewing machine (parts, practice, project)	NYS FACS Learning Standard 3: Resource Management	Creative & Critical Thinking: problem solving through design	Adaptive tools, simplified patterns, peer assistance Step-by-step directions, visual demonstrations
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	Guided worksheets, peer discussions

Family/Consumer Science 7 (M11FACS7) – 1/4 year 3 units

Unit of Study	Topics to be Studied	Standards	Profile of the Owl Connection	Support & Accommodations
Nutrition & Wellness	Healthy eating, food prep, safe kitchen practices	NYS FACS Standard 1: Personal Health & Fitness	Life Readiness: independent health & nutrition decisions	Step-by-step demonstrations, peer support
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	Simplified instructions, alternative materials, scaffolded steps
Personal Growth & Finance	Understanding different forms of payment, managing finances, Minimum wage, paycheck deductions	NYS FACS Standard 3: Resource Management	Real Life Skills	Guided templates, peer mentoring, small group support

Introduction to Culinary Arts (S11706) – 1 year, 1 credit 12 units

Unit of Study	Topics to be Studied	Standards	Profile of the Owl Connection	Support & Accommodations
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 conversionsReal Life Skills: Workplace readiness, sanitation practices, organization, leadershipSocial Emotional Learning: Teamwork, cooperation, accountability, communicationGlobal Citizenship: Understanding food safety regulations that protect communities	Step-by-step visual demonstrations of lab procedures Graphic organizers for lab planning and task delegation Conversion charts and formula references Chunking multi-step tasks Adaptive kitchen tools where appropriate Flexible grouping for peer support Alternative written or oral assessment options
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 combinationsReal Life Skills: Safe knife skillsfood preparation techniques for independenceSocial Emotional Learning: Giving and receiving constructive peer feedbackGlobal Citizenship: Appreciation of culturally diverse flavors and culinary traditions	Modeled knife demonstrations with guided practice Safety checklists for reference Visual flavor charts and descriptive word banks Sentence starters for evaluations Modified cutting tasks if needed for physical access
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 recipesReal Life Skills: Nutritional planningdietary accommodationsintegration of math and scienceSocial Emotional Learning: Reflection and growth mindset through product evaluationGlobal Citizenship: Awareness of nutrition and food systems across populations	Visual diagrams of food science principles Structured recipe templates Modified ingredient options for allergies Scaffolded reflection prompts
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 constraintsReal Life Skills: Financial literacyevent planningconsumer awarenessSocial Emotional Learning: Hospitality skillsconsideration of diverse dietary needsGlobal Citizenship: Cultural traditions in celebrationssustainable food practices	Menu planning templates Visual portion guides Flexible project pacing Modified quantity tasks when needed
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 ideasReal Life Skills: Self-directionentrepreneurship conceptsadapting to dietary restrictionsSocial Emotional Learning: Identity developmentconfidence buildingrespect for diverse food beliefsGlobal Citizenship: Inclusive and culturally responsive food practices	Guided brainstorming templates Step-by-step recipe development checklists Choice of creative format (written recipe, video demo, presentation) Extended project timeline when needed Alternative ingredients for dietary needs
World Cuisine and Culture
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 systemsReal Life Skills: Research literacyunderstanding food systems and consumer awarenessSocial Emotional Learning: Cultural awarenessappreciation of identity and heritageGlobal Citizenship: Examination of global food supply, sustainability, and food equity	Guided notes and structured cultural comparison charts Visual maps and climate overlays Vocabulary scaffolds for culinary and cultural terminology Flexible grouping for research and presentations Extended time for research-based assignments Sentence starters for cultural analysis
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 creationReal Life Skills: Advanced cooking techniquescollaborative meal productionSocial Emotional Learning: Respect for European traditions and customsGlobal Citizenship: Understanding European agricultural systems and food traditions	Step-by-step lab demonstrations Recipe templates with visual supports Modified ingredient options for dietary needs Chunked lab responsibilities Peer leadership roles for skill modeling Rubrics provided in advance
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 thoughtfullyReal Life Skills: Knife precisionheat controlfood safetySocial Emotional Learning: Appreciation of communal dining practicesGlobal Citizenship: Understanding trade, rice cultivation, and global food distribution	Demonstration-based instruction Illustrated knife-cut guides Structured comparison charts Modified spice levels for sensory sensitivity Flexible assessment formats Extended time for technique-based labs
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 evolutionReal Life Skills: Meal preparation using staple foodsSocial Emotional Learning: Celebrating heritage and identityGlobal Citizenship: Discussion of agricultural labor, trade, and sustainability issues	Visual ingredient identification guides Group task rotation Modified prep tasks if needed Structured reflection prompts Vocabulary supports when appropriate
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 cuisinesReal Life Skills: Resourceful cooking using staple ingredientsSocial Emotional Learning: Respect for religious dietary customsGlobal Citizenship: Food insecurity, climate impact, and agricultural challenges	Cultural background mini-lessons Modified spice and texture options Recipe scaffolds Group collaboration roles
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 recipesReal Life Skills: Entrepreneurship conceptsmenu planningSocial Emotional Learning: Pride in cultural identitycollaborationGlobal Citizenship: Understanding how migration influences cuisine	Guided fusion recipe planning templates Flexible creative project formats Extended time for independent recipe development Peer critique structure Technology tools for menu design
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 dishesReal Life Skills: Event planningtime managementleadershipSocial Emotional Learning: Collaborationcultural appreciationconfidence buildingGlobal Citizenship: Demonstrating respect for diverse world cultures through food	Clearly defined team roles Project checkpoints Multiple presentation formats Modified workload distribution Rubrics provided in advance

Elementary Content

English as a New Language

Technology

School Closure

SEPTA

Family Consumer Science

Family & Consumer Science — Scope & Sequence

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