Frances Crouch's Blog (138)

Frances Crouch November 3-7

Nov.3-7th

1st & 5th Hour -Foods classes followed recipes by measuring liquid and dry ingredients and fats for use in making chocolate chip cookies. The students also researched  and answered questions about the history of the microwave oven.





2nd Hour Personal Finance students used the FoofProof financial literacy website to study the hidden aspects of credit cards and the potential dangers of making the minimum payments.



3rd & 6th Hour - FACS 1 The…

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Added by Frances Crouch on November 9, 2014 at 5:50pm — No Comments

Frances Crouch 9/22-10/25

Sept 22-26 

 

1st/5th hours - Foods classes studied the key nutrients. They described their functions and listed important sources of each.  The students aslo analyzed the effects of various nutrient deficiencies and excesses.

2nd Hour- Personal Finance  students discussed phfishing scams.…

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Added by Frances Crouch on October 5, 2014 at 7:40pm — No Comments

Frances Crouch Aug 25-Sept5

Aug 25-28  

1st and 5th Hours -  Foods classes used the steps of the decision making process to make food choices and outlined cultural, social, and pychological influences on food choices..



2nd Hour - Finanical Literacy class looked at the value of money and factors that influence how they use money.



3rd and 6th Hour - FACS 1 -  The students identified  the purposes, mission and the creed of the student organization FCCLA and the National Programs that FCCLA…

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Added by Frances Crouch on September 8, 2014 at 4:06pm — No Comments

Frances Crouch/FACS / 4-22-25

Most of the classes are finishing sewing projects. Chemistry of Foods class has been discussing oils and fats ,next week they will spend time in the lab.  Customer service students have analyzed  work scenarios and applied ethical standards to  situations that may occur when facing pressure to act unethically.

Added by Frances Crouch on April 28, 2013 at 11:11pm — No Comments

Frances Crouch/FACS 2/25-3/1

1st and 7th Hour/ FACS 2 – The students researched and identified the characteristics of synthetic or man-made fibers including clothing uses and  a burn test.

 3rd Hour / FACS 1 –  Students analyzed safety hazards in the home from a babysitter’s perspective. They also determined first aid responses to situations that might occur if they were babysitting.

 4th Hour/ The students researched the most common types of enzymes and their…

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Added by Frances Crouch on March 5, 2013 at 11:29pm — No Comments

Frances Crouch/ FACS 2 / 2-4-7

1st  and 7th Hours / FACS 2 – The students practiced writing checks and  balancing a checkbook with a bank statement.

 

3rd Hour / FACS 1 students  - This week was all about eggs. The students learned about the nutrition content, how to identify the different parts of the egg and different ways to prepare them.

 

4th Hour/ Chemistry of Foods – The students searched recipes and their nutritional…

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Added by Frances Crouch on February 10, 2013 at 3:43pm — No Comments

Frances Crouch/FACS /1-22-28

1/28 

 1st  & 7th hour FACS 2 students watched videos about credit and discussed the  advantages/ disadvantages and the  long term cost.

 

3rd Hour FACS1 – the students prepared milk products, such as pudding, icecream, fondue and mac n cheese, 

 

4th Hour/ Chemistry of Foods-  The students researched food additives  and discussed their advantages and disadvantages. We also researched the different types of…

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Added by Frances Crouch on February 1, 2013 at 11:42pm — No Comments

Frances Crouch/FACS/ 1/14-18

1st  & 7th Hours FACS 2 students discussed how fast money slips through your fingers,, the need for budgeting, and ways to cut back

3rd Hour FACS 1 – students alternated between cooking in groups and evaluating pasta and grain recipes.

4th Hour -Chemistry of Foods  students observed the importance of portion control by comparing the portions of today to those of the past and researching the nutrients in food.

5th…

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Added by Frances Crouch on January 19, 2013 at 10:46pm — No Comments

Frances Crouch/FACS/ 1/14-18

1st  & 7th Hours FACS 2 students discussed how fast money slips through your fingers, the need for budgeting, and ways to cut back on some expenses.

3rd Hour FACS 1 – students alternated between cooking in groups and evaluating pasta and grain recipes.

4th Hour -Chemistry of Foods  students observed the importance of portion control by comparing the portions of today to those of the past and they researched the nutrients…

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Added by Frances Crouch on January 19, 2013 at 10:43pm — No Comments

Week of 1/7/13/Frances Crouch/FACS

FACS 2 -Students discussed various sales techniques and ways to recognize and avoid  fraud and identity theft.

 

FACS 1 - Students  discussed the guidelines for cooking grains, rice and pasta  and began planning and preparing to make a pasta or grain product.

 

Chemistry of Foods- The Students watched the Super Size Me video and discussed fast food and eating out in a healthy way.

 

Customer Service. –…

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Added by Frances Crouch on January 14, 2013 at 7:26pm — No Comments

Frances Crouch FACS 11/26/12

FACS 2 students researched different child development psychologist and their theories and matched scenarios to principles of development and age appropriate task.

 

FACS 1 students identified  kitchen utensils and appliances and common abbreviations and

 

Chemistry of Foods-  students discussed total calorie requirements and calculated their daily kilocalorie intake. We discussed the factors that influence out metabolism and the different body…

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Added by Frances Crouch on December 1, 2012 at 12:02am — No Comments

Frances Crouch 9/24- FACS

This was a very busy week, but I have to say we didn’t have a lot of actual class time. This week was filled with Plan test, class meetings, Fair competitions, Assemblies, and Senior pictures.  My fifth hour students began creating a slide presentation on a Career Cluster.  Sixth hour students learned the basic steps in embroidering their names with the new embroidering machine.  Seventh hour students began preparing fruit/vegetables products.

 

Added by Frances Crouch on September 29, 2012 at 7:40pm — No Comments

Frances Crouch/ FACS/ 9-17-20

1st & 7th Hours/ FACS 2 classes identified nutrients in fruits and vegetables and discussed factors to consider when shopping for them.  The students practiced making DOTS out of watermelon with a garnishing tool.

 

3rd Hour/FACS 1 - Students  observed a mock meeting and identified proper parliamentary procedures.  They also practiced the 8 steps of making a motion by voting on the ingredients for trail mix.

 

4th…

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Added by Frances Crouch on September 21, 2012 at 11:17pm — No Comments

Frances Crouch - 9/14

1st and 7th Hour /FACS 2 classes planned menus based on the new federal health regulations and their own individual calorie needs.  They also looked at restaurant menus and selected healthier practices to follow when eating out. 

3rd Hour/ FACS 1 – students adopted  “Stop the Violence” as a class project and began by using a five step process to plan activities that promote this theme. 

4th…

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Added by Frances Crouch on September 14, 2012 at 11:10pm — No Comments

Frances Crouch / 9/4

1st & 7th  hour FACS 2 -students focused on the six major nutrients that the body needs, why we need them, what happens if we don’t get them and what foods we can find them in.

3rd hour FACS 1- The students focused on learning about the student organization FCCLA.  They memorized the creed, completed a web quest by searching the national FCCLA website.

4th hour / Chemistry of Foods- The…

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Added by Frances Crouch on September 14, 2012 at 11:08pm — No Comments

Frances Crouch/ FCCLA/ March 26 - April- 6

FCCLA students have been busy the past two weeks attending the State Convention and   preparing for State STAR Event Competitions .  Students presented projects in Food Innovations, Interior Design and Hospitality/Tourism.  All three groups did an excellent job representing us.  The Hospitality team won 1st place and will advance and compete at  Nationals in Orlando this summer.      

Added by Frances Crouch on April 14, 2012 at 10:25pm — No Comments

Frances Crouch/ April 9-13

FACS 2 students reviewed housing principles and tested over the chapter.Friday we graded the test and discussed the ones missed. 

FACS 1 students analyzed consumer problems and identified different types of advertising techniques by finding and labeling magazine ads.

The  Food Prep class began to complete the last stage in their international food court assignment and that is to prepare one item on their  proposed menu. They worked in groups to prepare vegetable chow mein and…

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Added by Frances Crouch on April 14, 2012 at 10:07pm — No Comments

Frances Crouch/FACS 3/5-3-9/12

FACS 1&  2 students continued with their sewing projects  about half of them finished this week, the others should finish next week.  The Foods class began cooking bread from various regions in the United States.  We started with fry bread and made Indian tacos. The next bread was from the New England region. Housing students started a chapter on interior backgrounds, the students used the internet and shopped for carpet, and determined the amount needed  and the cost for a room of a…

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Added by Frances Crouch on March 11, 2012 at 10:28pm — No Comments

Frances Crouch /FACS/ 2-20 - 2-24

 This  week was project based. 1st hour students began our high-school wide pride project by taking pictures of what makes them proud at Howe High School and then later formed into teams to create posters. In class they continued working on their sewing projects.

  3rd and 7th Hour -FACS 1 students  discussed sewing safety rules and began becoming familiar with the sewing machine. 4th Hour- Food Prep  class researched the food  origins in the different regions of the United…

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Added by Frances Crouch on February 24, 2012 at 8:54pm — No Comments

2/6/12-10/12 Frances Crouch/FACS

2/6/12

1st hour FACS 2 students sewed on buttons and learned different types of hand sewing techniques.  They identified safe sewing habits and practiced sewing with the machine.



3rd and 7th hour/FACS 1 students  demonstrated ironing techniques and

completed the review at the end of the chapter. Friday we began sewing on buttons.



4th hour/ We finished  watching the PBS video “Dying to be Thin”  which focused on eating disorders and discussed the impact the  media…

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Added by Frances Crouch on February 13, 2012 at 11:29pm — No Comments

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