Home Economics 8 consists of two parts. The Foods half of the course teaches food preparation techniques by preparing foods representative of the four food groups. Basic sewing techniques are used in constructing two simple sewing projects.

Module 1:

Lesson 1: How this course is arranged; Utensils and equipment
used in food preparation; Measurement,
how to measure, a note about temperature; Good
habits in the kitchen, safety habits.

Lesson 2: To eat is to live; The daily four; What food does
for you; How much food do you need?, “Caution”
foods; Review

Lesson 3: Classification of fruits, selection and storage of
fruits; Preparation of raw fruits; Making a fruit
cup; Value of fruits in the diet; Reading a recipe;
Preparation of fresh cooked fruit; Making and
evaluating a fruit sauce

Lesson 4: Classification of vegetables, value of vegetables in
the diet, selection and storage of vegetables;
Preparation of vegetables; Preparation of sandwiches;
Making and evaluating coleslaw and a
sandwich, review and exercise

Lesson 5 : What are breads and cereals?; Nutritive value;
Flour mixtures, what makes breads rise?, preparing
to bake; Methods of preparing flour mixtures;
Making and evaluating muffin

Lesson 6: The milk family tree, storage of milk and milk
products, milk is SO good!; Making a cream sauce,
first aid for your sauce, say cheese!; Pasta,
“Enriched” pasta, storing cereals, cooking pasta;
Making and evaluating a casserole

Lesson 7: Meat and alternates; Eggs, care and storage, nutritive
value, cooking eggs, cracking eggs; Planning a
breakfast, steps to take when planning a meal,
hints for making cocoa; Making breakfast

Lesson 8: Let’s get organized!, desserts, points on puddingmaking;
The cake method; Making a pudding;
Making cupcakes

Lesson 9: Pizza makes a good snack, the crust, the sauce;
Vegetables; Meat, Cheese; Making and evaluating
a pizza; Prepare for your test

Module 1 Test covers the work of Module 1.

Module 2:

Lesson 10: Measure up!; Choosing a pattern, the pattern
envelope; Choosing fabrics, fabric and you, fabric,
it’s almost time to shop!; Points to remember
when sewing

Lesson 11: Sewing machines, YOUR sewing machine; How
does it run!, stitch a straight line; Now add thread;
Stitching with thread, tension troubles!, the
beginning and ending of a perfect seam

Lesson 12: All about fabric, preparing your fabric; All about
patterns, pattern markings, pattern layout, cutting
out your pattern; Marking your project; Sewing
machine tips

Lesson 13: Stitching straight seams; Pressing, pressing equipment,
pressing pointers, pressing straight seams;
Basting, samples, the snake’s tongue, curved
seams require special care!; Button up!, the snake’s
eyes, decorative stitchery, putting it all together!;
Hand stitches

Lesson 14: Fibres, yarns, and fabrics, fibres, yarns, woven fabrics;
Straightening your fabric, fabric printed off
grain; Inside the pattern envelope; Pin fitting, pattern
alterations

Lesson 15: Pattern layout, cutting out your vest: marking
your vest, staystitching; Interfacing, darts: tucks,
gathers

Lesson 16: Directional stitching, seam finishes; Shaped facings;
Slashed openings; Time out to sew

Lesson 17: Bias tape; Pockets; Elastic casings; Hems

Lesson 18: Fasteners, snaps, hooks and eyes; Taking care of
your clothing; Taking care of you!;

Prepare for your test!