MICHIGAN
CURRICULUM FRAMEWORK
Content
Standards and Benchmarks by Subject Area
(120
total content standards)
Foods
and Hospitality
ENGLISH
LANGUAGE ARTS (12 Content Standards)
Meaning
and Communication:
1.
All students will read and comprehend
general and technical material.
2. All students will demonstrate
the ability to write clear and grammatically correct sentences,
paragraphs, and compositions (demonstrate fluency for multiple
purposes, recognize techniques, edit texts, select appropriate
language structure).
3.
All students will focus on meaning
and communication as they listen, speak, view, read, and write
in personal, social, occupational, and civic contexts.
4.All
students will use the English language effectively.
Voice
:
5.
All students will learn to communicate information accurately
and effectively and demonstrate their expressive abilities
by creating oral, written, and visual texts that enlighten
and engage an audience.
Skills
and Processes:
6.
All
students will demonstrate, analyze, and reflect upon the skills
and processes used to communicate through listening, speaking,
viewing, reading, and writing.
Genre
and Craft of Language:
7.
All
students will explore and use the characteristics of different
types of texts, aesthetic elements, and mechanics - including
text structure, figurative and descriptive language, spelling,
punctuation, and grammar - to construct and convey
meaning.
Ideas
in Action:
8.
All
students will apply knowledge, ideas, and issues drawn from
texts to their lives and the lives of others.
Inquiry
and Research:
9.
All
students will define and investigate important issues and
problems using a variety of resources, including technology,
to explore and create texts (research and select the medium
and format to present conclusions).
SOCIAL
STUDIES (24 Content Standards)
SCIENCE
(15 Content Standards)
MATHEMATCS
(13 Content Standards)
Geometry
and Measurement:
1.
Students
compare attributes of two objects, or of one object with a
standard
(unit),
and analyze situations to determine what measurement(s) should
be made and to what level of precision.
Number
Sense and Numeration:
2.
Students
experience counting and measuring activities to develop intuitive
sense
about
numbers, develop understanding about properties of numbers,
understand the need for and existence of different sets of
numbers, and investigate properties of special numbers.
3.
Students
recognize that numbers are used in different ways such as
counting,
measuring,
ordering and estimating, understand and produce multiple representations
of a number, and translate among equivalent representations.
CAREER
AND EMPLOYABILITY SKILLS (10 Content Standards)
Applied
Skills:
1.
All
students will apply basic communication skills (e.g., reading,
writing, speaking, and listening), apply scientific and social
studies concepts, and perform mathematical processes in work-related
situations.
Career
Planning:
2.
All
students will acquire, organize, interpret, and evaluate information
from career
awareness
and exploration activities, career assessment, and work-based
experiences to identify and pursue their career goals.
Developing
and Presenting Information:
3.
All
students will demonstrate the ability to combine ideas or
information in new ways, make connections between see, seemingly
unrelated ideas, and organize and present information in formats
such as symbols, pictures, schematics, charts, and graphs.
Problem
Solving:
4.
All
students will make decisions and solve problems by specifying
goals, identifying resources and constraints, generating alternatives,
considering impacts, choosing appropriate alternatives, and
evaluating results.
Personal
Management:
5.
All
students will display personal qualities such as responsibility,
self-management, ethical behavior, and respect for self and
others.
Organizational
Skills:
6.
All
students will identify, organize, plan, and allocate resources
(such as time,
money,
materials, and human resources) efficiently and effectively.
Teamwork:
7.
All
students will work cooperatively with people of diverse backgrounds
and abilities, and will contribute to a group process with
ideas, suggestions, and efforts.
Negotiation
Skills:
8.
All
students will communicate ideas to support a position and
negotiate to resolve divergent interests.
Understanding
Systems and Using Technology:
9.
All
students will understand complex systems, including social
and technical
systems,
and work with a variety of technologies.
Using
Employability Skills:
10.
All
students will integrate employability skills into behaviors
which prepare one for
obtaining,
maintaining, advancing, and changing employment.
PHYSICAL
EDUCATION (8 Content Standards)
Motor
Skills:
1.
All
students will participate successfully in selected health-enhanced,
lifelong physical activities.
Physical
Fitness:
2.
All
students will develop and maintain healthy levels of cardio-respiratory
endurance.
3.
All
students will develop and maintain healthy levels of muscular
strength and endurance.
4.
All
students will develop and maintain healthy levels of flexibility
of selected joints of the body.
Cognitive
Concepts:
5.
All
students will describe the effects of activity and inactivity
and formulate example of lifestyle choices that result in
the development and maintenance of health-related fitness.
Personal
and Social Character Traits:
6.
All
students will demonstrate appropriate behavior (at least 95%
of the time) related to selected personal/social character
traits that commonly emerge in a physical activity context.
7.
All
students will value physical activity and its contribution
to lifelong health and well-being.
TECHNOLOGY
(6 Content Standards)
Using
and Transferring:
1.
All
students will use and transfer technological knowledge and
skills for life roles.
HEALTH
EDUCATION (7 Content Standards)
Health
Behaviors:
1.
All
students will practice health-enhancing behaviors and reduce
health risks.
ARTS
EDUCATION (dance, music, theater, and visual arts)
WORLD
LANGUAGES (10 Content Standards)
LIFE
MANAGEMENT EDUCATION (10 Content Standards)
Wellness:
1.
All students will develop a plan for individual and family
wellness.
Revised: 11/1/06 |
