Skip to content
Shop Our Categories
Bundle Up & Save
Hands on FACS
FACS is Academic
FACS Teacher's Toolkit
FACS Novelty Shop
Fresh FACS FAQ
Nav Menu 2
Nav Menu 3
Nav Menu 4
Nav Menu 5
Nav Menu 6
Nav Menu 7
Nav Menu 8
Price: Low to High
Price: High to Low
30 per page
60 per page
120 per page
180 per page
300 per page
Save at the Supermarket
Give Me Some Credit
Introduce students to the steps in the decision-making process.
Prepare your students to win at the grocery shopping game!
Using credit wisely is essential in today’s economy.
Danger Zone - Kitchen & Food Safety
This lesson will introduce students to the principles of food and kitchen safety.
This lesson introduces students to measuring tools, measuring methods and the mathematics of scaling a recipe.
This lesson introduces students to the parts of the knife, types of kitchen knives, knife safety, basic knife cuts and caring for knives.
The Chemistry of Baking
This lesson will help students to recognize appropriate serving sizes by providing visual cues and references.
This lesson introduces students to the functions of baking ingredients and the chemical changes that take place during baking.
This lesson introduces students to the structure of the egg, the basics of shopping for and storing eggs, stages of egg white formation, preparing eggs, and the nutritive qualities of eggs.
American Architectural Styles-Traditional
American Architectural Styles-Modern
Stages of Child Development
This lesson introduces students to the architectural elements associated with traditional American home design.
This lesson introduces students to the architectural elements associated with modern American home design
This lesson introduces the four stages child development by outlining the characteristics of each.
Nutrient Power-Macro Nutrients
Nutrient Power-Micro Nutrients
This lesson introduces the life cycle stages of Maslow’s Hierarchy and how these concepts can help us to understand and successfully work with young children.
This lesson introduces students to the macro-nutrients and the food sources and functions of each.
This lesson introduces students to the micro-nutrients and the food sources and functions of each.
Serving Up Good Health
Deconstructing Fashion-Fibers & Fabrics
Deconstructing Fashion-Design to Runway
This lesson outlines the food categories in the My Plate guidelines with an emphasis on wise food choices. The importance of physical exercise is also emphasized.
This lesson presents the characteristics of both natural and manufactured fibers. It also explains how fabrics are made.
This lesson explains the symbols and terminology used in commercial sewing patterns
The elements and principles of design are fundamental to all aspects of interior design and textiles and apparel. This lesson illustrates and explains both of these important concepts.
This lesson introduces students to the color wheel and the relationship of the colors that comprise it. It also explores the psychological effects of color.