Course Goals
- Develop competence in cooking, cleaning, and grocery shopping with accurate measuring and safe technique.
- Build habits of self-control, order, stewardship, and hospitality grounded in Scripture.
- Connect standards of living and home presentation to character, responsibility, and future adulthood.
Biblical: 1 Cor. 14:40; Prov. 21:20; Matt. 25:23. Peterson themes: order before chaos; responsibility; mastery in small things.
Teacher Notes (Kelly)
Every Friday routine: sanitation → mise en place → accurate measuring → controlled heat → clean as you go → end-of-lesson reset.
Read-aloud cues are provided in each lesson. Encourage patience and precision; praise consistency.
Pacing Guide (16 Weeks)
| Week | Focus | Product |
|---|---|---|
| 1 | Unit 1: Why Home Ec? Order & Stewardship | Standards discussion; room reset checklist |
| 2 | Unit 1: Kitchen & Household Safety; Measuring Lab | Measuring mini-lab sheet |
| 3 | Unit 2: Bread | 1 loaf + reflection |
| 4 | Unit 2: Pizza | 1 large pizza |
| 5 | Unit 2: Omelette | Individual omelettes |
| 6 | Unit 2: Fresh Pasta (no tools) | Fettuccine + simple sauce |
| 7 | Unit 3: Daily Reset + Bathroom/Beds | Before/after photos |
| 8 | Unit 3: Laundry Cycle & Surfaces | Washed, folded, put-away proof |
| 9 | Unit 3: Kitchen Deep Clean | Sanitized kitchen checklist |
| 10 | Unit 4: Grocery List + Perimeter Shopping | 3-day meal plan + cart |
| 11 | Unit 4: Unit Price & Brand Swaps | Receipt markup |
| 12 | Unit 4: Leftovers & Waste Audit | Waste log + plan |
| 13 | Unit 5: Hospitality Basics | Guest tray & tidy entry |
| 14 | Unit 5: Presentation & Table Setting | Place setting photo |
| 15 | Dessert: Cookies or Banana Bread | Baked goods + share |
| 16 | Final: Plan, Cook & Host; Clean Up | Meal + reflection |
Unit 1 — Foundations of Home Economics
Theme: Order your own house first (1 Cor. 14:40; Peterson Rule 6)
Lesson 1.1 — Why Home Economics Matters
Objective
Connect standards of living to character, testimony, and readiness for adult life.
Discussion Prompts
- What does a tidy vs. messy room say to a future employer/guest?
- How does stewardship (Matt. 25:23) relate to chores?
- Where can small daily habits change outcomes?
Teacher Script
Say
“All things should be done decently and in order. Today we define our standards and why they matter.”
Guide
Set 3 visible standards for bedrooms and common areas. Write them down and post them.
Lesson 1.2 — Safety & Measuring Lab
Safety Mini-Lab
- Knife: claw grip; cut away; stable board; no sink soaking.
- Heat: pan handles in; preheat ovens; use mitts; steam caution.
- Food: raw meat boards separate; sanitize; handwashing.
Measuring Practice
Dry
Spoon & level 1 cup flour; weigh if possible. Note variation if scooped/packed.
Wet
Measure 1 cup water in a liquid cup at eye level. Discuss accuracy.
Unit 2 — Cooking Fridays (Intermediate)
Bread • Pizza • Omelette • Fresh Pasta • Soup • Dessert (precision + cleanup)
Show/Hide All Cooking Lessons
Tip: Use the separate “Cooking Fridays” page for full read-aloud scripts, or follow the condensed versions below.
Lesson 2.1 — Bread
Prep
Water 105–115°F; proof yeast 5 min with sugar. Spoon & level flour.
Mix/Knead
Add flour, salt, oil → knead 8 min; rise 60 min; shape; rise 30 min.
Bake
375°F · 30–35 min. Cool 10 min. Clean as you go.
Lesson 2.2 — Pizza
Dough
Water + yeast; rest 5; flour/salt/oil; knead 8–10; rest 30–40.
Build
Stretch; thin sauce; cheese; light toppings. 425°F · 12–15 min.
Lesson 2.3 — Omelette
Cook
Whisk eggs; butter foamy; tilt/lift edges; fill one side; fold; 30–60s.
Lesson 2.4 — Fresh Pasta
Dough
Mound flour; well; eggs; salt; incorporate; knead 8–10; rest 20.
Shape
Roll 1–2 mm; fold; cut ¼–½"; boil 2–3 min in salted water.
Lesson 2.5 — Soup
Base
Sweat onion/carrot/celery; add chicken/broth; simmer 20–25.
Starch
Noodles 8–10 or rice 15–18; season; serve with bread.
Lesson 2.6 — Dessert
Cookies
Cream butter/sugar; egg/vanilla; dry whisk; fold; 350°F · 8–10.
Banana Bread
3 bananas; ½ c sugar; ⅓ c fat; 1 egg; 1½ c flour; 1 tsp soda; 350°F · 55–65.
For the full read‑aloud version with checklists and hospitality tie‑ins, open the separate “Cooking Fridays” page in your course folder.
Unit 3 — Cleaning & Home Upkeep
Theme: Cleanliness is respect and discipline (Matt. 25:23)
Lesson 3.1 — Daily Reset
Checklist
- Make bed; clear floor/clothes; empty wastebasket.
- Kitchen: rinse/load dishes; wipe counters; sweep high-traffic areas.
- Five-minute tidy timer per room.
Teacher Script
Say
“We respect our future selves by finishing tasks today. Reset the space now.”
Coach
“Everything has a home. Return items there before starting anything else.”
Lesson 3.2 — Laundry Cycle
Steps
- Sort: lights/darks/towels. Check labels. Empty pockets.
- Measure detergent (don’t overpour). Choose cycle; start.
- Dry promptly; fold immediately; put away.
Teacher Script
Ask
“What step do you usually skip? Today we finish the job.”
Lesson 3.3 — Kitchen & Bathroom Sanitation
Zones
- Kitchen: sink, counters, stove top/knobs, handles, trash.
- Bathroom: mirror, sink, toilet (sequence: clean → disinfect), floor.
- Tools: microfiber, dish soap, vinegar, baking soda, disinfectant.
Teacher Script
Note
“Top-to-bottom, clean to dirty. Fresh cloths for each zone.”
Unit 4 — Smart Grocery Shopping & Budgeting
Theme: Wisdom with money (Prov. 21:20)
Lesson 4.1 — Perimeter First + List Discipline
Plan
- 3‑day meal plan; list ingredients by aisle.
- Shop perimeter: produce, meat, dairy; then inside aisles.
- Stick to the list (leave 1 discretionary item each).
Teacher Script
Coach
“Needs before wants. Choose versatile ingredients to reduce waste.”
Lesson 4.2 — Unit Price & Brand Swaps
In‑Store Math
- Compare unit prices (per oz/lb). Note shelf tags.
- Pick 2 items to try as store brand; record savings.
- Receipt markup after trip: circle wins; note impulse buys.
Teacher Script
Ask
“Which swap saved most without losing quality? Why?”
Lesson 4.3 — Leftovers, Batch Cooking & Waste Audit
Practice
- Cook extra rice/chicken for next‑day soup or burritos.
- Label/date leftovers; plan a ‘use‑it‑up’ meal.
- Waste log for a week; set a reduction target.
Teacher Script
Note
“Stewardship honors God: we use what we have well.”
Unit 5 — Standards of Living & Hospitality
Theme: Your space tells your story (Heb. 13:2; presentation matters)
Lesson 5.1 — What Your Home Says About You
Talking Points
- Clean ≈ disciplined; chaotic ≈ careless — fair or unfair?
- Hospitality as love in action; start with a tidy entry.
- Small touches: lighting, scent, music at low volume.
Teacher Script
Practice
Prepare a guest tray (water, napkin, small snack). Greet with eye contact.
Lesson 5.2 — Table Setting & Simple Hosting
Place Setting
- Plate center; fork left; knife/spoon right; cup top right; napkin left.
- Clear table surfaces; seat guests; serve water first.
Teacher Script
Say
“Order communicates care. We make guests comfortable.”
Assessments & Final Project
Skill Checks
- Measuring Lab (Unit 1.2) — accuracy within ±5%.
- Kitchen Sanitation (Unit 3.3) — checklist completion.
- Grocery Math (Unit 4.2) — correct unit price comparisons.
Final Project — “My Home, My Responsibility”
Plan
Create a 3‑course simple meal (main, side, dessert) and a 2‑hour home reset plan.
Execute
Cook, set table, host one guest, then clean kitchen and common area fully.
Reflect
Write 300–500 words: How do order, stewardship, and hospitality reflect your character and faith?
Rubric (20 pts)
| Category | Exemplary (4) | Proficient (3) | Developing (2) | Beginning (1) |
|---|---|---|---|---|
| Measuring & Safety | Consistently accurate; models safety | Mostly accurate; minor reminders | Frequent errors; needs guidance | Unsafe/incorrect use |
| Cooking Technique | Controls heat/timing; textures spot on | Good control; small inconsistencies | Uneven results | Undercooked/overcooked |
| Cleaning & Reset | Complete, on time, spotless | Complete; minor misses | Partially complete | Incomplete |
| Grocery & Budget | Thoughtful plan; smart swaps | Meets plan; some swaps | Basic plan; few swaps | No plan; overspends |
| Hospitality & Reflection | Warm hosting; deep reflection | Courteous; clear reflection | Minimal hosting; brief reflection | No hosting/reflection |
Supply List
- Dry & liquid measuring sets; spoons
- Mixing bowls; sheet pan; loaf pan
- 8–10" skillet; large pot
- Knife + cutting board (separate raw meat board)
- Thermometer (optional); oven mitts
- Sanitizer, dish soap, vinegar, baking soda
Core Habits (Post on Fridge)
- Measure precisely (spoon & level; eye‑level liquids)
- Mise en place before heat
- Clean as you go; reset at end
- Label leftovers; date them
- Weekly room reset
Bible & Peterson Index
- 1 Cor. 14:40 — Decency & order
- Prov. 21:20 — Wise stores vs. waste
- Matt. 25:23 — Faithful in little
- Heb. 13:2 — Hospitality
- Peterson — Rule 1 posture; Rule 6 order; Rule 7 meaningful; craft mastery