FCCLA STAR EVENTS

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Across
  1. 4. Recognizes participants who track food intake and physical activity for themselves, their family, or a community group and determine goals and strategies for improving their overall health.
  2. 7. Participants demonstrate their baking and pastry skills through the preparation of a quick bread, choux pastry, cookie, and shaped yeast bread.
  3. 8. Participants address environmental issues that adversely impact human health and well-being and who actively empower others to get involved.
  4. 9. Participants demonstrate knowledge of the basic concepts of food product development by creating an original prototype formula, testing the product through focus groups, and developing a marketing strategy.
  5. 12. Recognizes participants who use communications skills and techniques to educate their schools and communities about FCCLA with the intention of growing chapters and strengthening FCS and FCCLA programs.
  6. 14. Participants apply skills used in FCS courses to plan an event for an educational institution, community or non-profit organization, business, or government institution.
  7. 16. Participants select a used fashion, home, or other postconsumer item to recycle into a new product.
  8. 17. Participants use FCS skills to plan and conduct a child development project that has a positive impact on children and the community.
  9. 18. Recognizes participants who use FCS and/or related occupations skills to develop a portfolio, participate in an interview, and communicate a personal understanding of job requirements.
Down
  1. 1. Participants explain how the FCCLA Planning Process was used to implement a national program project.
  2. 2. Recognizes participants enrolled in occupational culinary arts/food service training programs for their ability to work as members of a team to produce a quality meal using industrial culinary arts/food service techniques and equipment.
  3. 3. Participants apply interior design skills learned in FCS courses to design to meet client needs.
  4. 5. Participants demonstrate the knowledge and skills needed to explore and experience the career of being a FCS educator. Participants must prepare a portfolio, conduct classroom observations, plan and execute a lesson, develop an FCCLA integration plan, and deliver an oral presentation.
  5. 6. Chapters develop a working knowledge of parliamentary law and the ability to conduct an FCCLA business meeting.
  6. 10. Recognizes participants who develop a plan for a small business using FCS skills and sound business practices. The business must relate to an area of FCS education or related occupations.
  7. 11. Recognizes participants who actively evaluate and grow in their leadership potential. Participants investigate their leadership ability, assess leadership and employability skills, and develop and implement a plan to further their leadership development.
  8. 13. Chapters develop and implement a well-balanced program of work and promote FCCLA and FCS and/or related occupations and skills to the community.
  9. 15. Participants use FCS skills to plan and develop an individualized nutritional plan to meet the needs of a competitive student athletic in a specific sport.