Family and Consumer Science 6–12

Test Competencies and Skills Worksheet

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Competency 1—Knowledge of families

  • Approximate Percentage of Total Test Questions: 8%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Recognize types and functions of family and household units.
2. Identify cultural influences on family life.
3. Identify stages and characteristics of the family life cycle, including changes in roles and responsibilities during each stage of the cycle.
4. Differentiate the strengths and weaknesses of diverse family structures.
5. Analyze factors that influence the quality of family relationships.
6. Identify effective communication skills.
7. Recognize the needs of and care requirements for elderly family members.
Notes on Competency 1:

Competency 2—Knowledge of personality development

  • Approximate Percentage of Total Test Questions: 4%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Identify heredity and environmental factors that affect individual growth and development.
2. Recognize theories of personality development.
3. Identify the components of self-esteem and self-concept and strategies for building self-esteem.
4. Analyze factors that contribute to a person's understanding of his or her sexuality.
5. Recognize the influence of gender and its effect on personality development.
Notes on Competency 2:

Competency 3—Knowledge of decision making and problem solving

  • Approximate Percentage of Total Test Questions: 4%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Apply the decision-making process.
2. Analyze the relationship between values, goals, and decision making.
3. Identify joint decision-making skills as applied to families and groups.
4. Identify the steps in conflict resolution.
Notes on Competency 3:

Competency 4—Knowledge of marriage

  • Approximate Percentage of Total Test Questions: 4%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Identify principles and factors, including marriage laws and customs, involved in preparation for marriage.
2. Assess the effects of multiple roles on marital relationships.
3. Determine factors affecting marital relationships.
4. Analyze consequences of divorce and remarriage.
Notes on Competency 4:

Competency 5—Knowledge of preparation for parenthood

  • Approximate Percentage of Total Test Questions: 6%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Identify factors that determine readiness for parenthood.
2. Analyze economic, physical, genetic, and psychological consequences of deciding whether or not to become parents.
3. Identify the process of conception, including functions of the male and female reproductive systems.
4. Evaluate economic, social, and cultural factors as related to family planning.
5. Identify procedures, cost, effectiveness, and side effects of various methods of birth control.
6. Identify alternatives for dealing with infertility.
Notes on Competency 5:

Competency 6—Knowledge of prenatal care, fetal development, and childbirth

  • Approximate Percentage of Total Test Questions: 6%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Identify terms related to pregnancy.
2. Identify factors affecting the development of the fetus.
3. Identify elements of a plan for adequate prenatal care that includes the physical and nutritional needs of the expectant mother.
4. Identify possible complications of pregnancy, including those associated with adolescents and women over age 40.
5. Identify stages of labor and methods of childbirth.
6. Recognize the characteristics of a healthy newborn baby.
7. Identify the aspects of postnatal care for both mother and child.
8. Relate common birth defects to their causes.
Notes on Competency 6:

Competency 7—Knowledge of social, emotional, physical, and intellectual development

  • Approximate Percentage of Total Test Questions: 6%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Identify the stages and characteristics of the physical development and motor control of infants.
2. Identify the stages and characteristics of brain development in infants.
3. Identify the stages and characteristics of social and emotional development of infants.
4. Identify the physical development and motor control of toddlers, including activities appropriate for their developmental levels.
5. Identify the stages and characteristics of cognitive development of toddlers and activities for promoting intellectual development.
6. Identify the stages and characteristics of social and emotional development of toddlers and methods of promoting social and emotional development.
7. Analyze techniques for specific aspects of toddler care, such as feeding, toileting, disciplining, and safety.
8. Identify the stages and characteristics of the physical development and motor control of preschoolers and activities appropriate to their developmental levels.
9. Identify the stages and characteristics of cognitive development of preschoolers and activities for promoting intellectual development.
10. Identify the stages and characteristics of social and emotional development of preschoolers and methods of promoting social and emotional development.
11. Analyze techniques for specific aspects of preschooler care, such as guidance and safety.
12. Identify the stages and characteristics of the physical development and motor control of school-aged children and activities appropriate to their developmental levels.
13. Identify stages and characteristics of cognitive development of school-aged children and activities for promoting intellectual development.
14. Identify the stages and characteristics of the social and emotional development of school-aged children.
15. Assess techniques for the care, guidance, and safety of school-aged children.
16. Recognize the stages and characteristics of the physical, emotional, social, and intellectual development of adolescents.
17. Assess the interpersonal relationships of adolescents, including dating, friendships, and family.
Notes on Competency 7:

Competency 8—Knowledge of parenting

  • Approximate Percentage of Total Test Questions: 6%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Identify various parenting styles and their effects on the growth and development of the child.
2. Differentiate the roles and responsibilities of one- and two-parent families.
3. Identify characteristics of a quality childcare facility.
4. Identify communication patterns that affect parent-child relationships.
5. Analyze techniques promoting social competence in children.
6. Identify appropriate methods of recognizing and working with children who have special needs.
Notes on Competency 8:

Competency 9—Knowledge of stress and crises

  • Approximate Percentage of Total Test Questions: 6%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Identify types of family crises brought about by events such as birth, aging, long-term illness, and death.
2. Interpret consequences of various crises.
3. Recognize coping skills in dealing with crises.
4. Identify causes and consequences of substance abuse.
5. Recognize types and causes of family violence.
6. Identify signs of suicidal behavior and preventative techniques.
7. Identify support systems and agencies for crisis assistance.
8. Apply stress management techniques.
Notes on Competency 9:

Competency 10—Knowledge of clothing selection

  • Approximate Percentage of Total Test Questions: 3%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
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 Course 6:
1. Identify cultural, social, and economic factors that influence the selection of clothing.
2. Apply the principles of design to garment and textile selection.
3. Analyze the psychological effects of color, design, and other factors on the selection of clothing and accessories.
Notes on Competency 10:

Competency 11—Knowledge of clothing, textiles, and technology

  • Approximate Percentage of Total Test Questions: 5%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Evaluate properties and characteristics of textiles in relation to use and care.
2. Identify the effects of different types of fibers, yarns, construction, and finishes on fabrics.
3. Interpret labels on clothing and textile products.
4. Identify federal laws regarding clothing and textile products.
5. Identify guidelines for the selection, use, and care of sewing equipment.
6. Identify factors to consider when selecting patterns and fabrics.
7. Analyze techniques of pattern alteration, fabric preparation, layout, cutting, marking, construction, and pressing compatible with fabric and garment design.
8. Assess methods for care, repair, and storage of garments.
9. Evaluate garments according to standards of construction.
Notes on Competency 11:

Competency 12—Knowledge of the American economic system

  • Approximate Percentage of Total Test Questions: 2%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Analyze the American economic system as it relates to the consumer.
2. Identify factors that influence pricing, including the costs of production, distribution, and selling of goods and services.
3. Identify the purposes and sources of taxation.
Notes on Competency 12:

Competency 13—Knowledge of money and resource management

  • Approximate Percentage of Total Test Questions: 4%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Identify the elements of budgeting, including factors in estimating income and expenses.
2. Identify sources and procedures for establishing, using, and protecting credit.
3. Compare services provided by financial institutions.
4. Identify types of insurance coverage, benefits, and retirement programs.
5. Identify resource management principles, techniques, and processes appropriate to various stages of the life cycle.
6. Analyze the use of computers in money and resource management.
Notes on Competency 13:

Competency 14—Knowledge of consumerism

  • Approximate Percentage of Total Test Questions: 3%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Compare consumer purchasing practices for stores, catalogs, multimedia, and the Internet.
2. Evaluate products according to quality standards.
3. Identify sources of consumer information.
4. Identify guidelines for consumer shopping.
5. Identify consumer rights and responsibilities, including ecological practices.
6. Identify laws, issues, and regulations protecting the consumer.
7. Identify issues resulting from increased technology.
Notes on Competency 14:

Competency 15—Knowledge of factors affecting housing selection

  • Approximate Percentage of Total Test Questions: 2%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Analyze trends in housing affected by needs and desires of the population.
2. Identify government regulations that influence housing.
3. Identify characteristics of various types of housing.
4. Analyze factors affecting housing selections.
5. Define basic terms of standard lease and mortgage sales contracts.
6. Compare renting and buying.
7. Analyze the cost of providing for housing needs.
Notes on Competency 15:

Competency 16—Knowledge of home design features

  • Approximate Percentage of Total Test Questions: 2%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Evaluate home construction in terms of traffic patterns, room arrangements, storage facilities, kitchen work areas, and the impact of the family life cycle.
2. Analyze home energy usage and methods for conserving energy.
3. Evaluate home construction features in terms of maintenance, repair, aesthetics, and family needs.
4. Analyze interior spaces using the basic elements and principles of design.
5. Identify factors in the selection of appropriate wall, window, and floor treatments.
6. Evaluate room arrangements for efficient and effective use of furniture, architectural features, traffic paths, and focal points.
7. Select furniture styles according to design, scale, proportion, and family needs.
8. Evaluate home furnishings according to materials, workmanship, care, and family needs.
9. Identify the use of emerging technology in home design.
Notes on Competency 16:

Competency 17—Knowledge of nutrition and wellness

  • Approximate Percentage of Total Test Questions: 8%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Analyze the relationship of diet, exercise, and wellness.
2. Analyze nutritional information based on the Food Guide Pyramid and the Dietary Guidelines for Americans.
3. Identify the nutrients, their primary functions, and major food sources.
4. Compare effects of age, gender, physical activity, and stress on nutritional needs.
5. Select appropriate diets for infants, young children, the middle-aged, the elderly, pregnant women, athletes, and individuals with special health problems.
6. Identify eating disorders and their effects on mental and physical health.
7. Identify nutritional deficiencies and excesses and symptoms of each.
8. Analyze the effect of addictive behaviors (e.g., smoking, alcohol, drugs) on diet and wellness.
Notes on Competency 17:

Competency 18—Knowledge of meal planning and service

  • Approximate Percentage of Total Test Questions: 5%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Analyze influences of life cycle, multicultural, socioeconomic, and geographic factors on food choices.
2. Identify factors contributing to aesthetically pleasing meals.
3. Apply the principles of the Food Guide Pyramid and the Dietary Guidelines for Americans to meal planning.
4. Analyze budget and management factors to consider in planning the purchase and preparation of food.
5. Determine appropriate table settings and table services.
6. Identify appropriate mealtime etiquette.
Notes on Competency 18:

Competency 19—Knowledge of principles of food selection, safety, and storage

  • Approximate Percentage of Total Test Questions: 5%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Evaluate food items using the food labeling system.
2. Interpret information conveyed in unit pricing and dating of products.
3. Identify government grades and policies as set by the U.S. Department of Agriculture (USDA), the Food and Drug Administration (FDA), and other recognized agencies.
4. Identify safety and sanitation procedures in the production, processing, handling, and storage of food.
5. Identify safety and sanitation procedures in the use of food preparation utensils and equipment.
6. Identify various food-borne illnesses and their causes.
7. Evaluate food quality in terms of product standards.
8. Identify technology used to preserve, alter, or enhance food products.
9. Analyze the effects of physical processes (such as heating, cooling, dehydrating, and crystallizing) and storage on food quality.
10. Identify the purposes, functions, and physiological effects of food additives.
Notes on Competency 19:

Competency 20—Knowledge of food preparation

  • Approximate Percentage of Total Test Questions: 6%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Identify principles to consider in selection, use, and care of kitchen utensils and equipment in the home and workplace.
2. Recognize principles of organization and management in the arrangement and use of kitchen facilities and equipment.
3. Relate the physical and chemical composition of food to food preparation techniques.
4. Analyze variations in quality of finished food products.
5. Identify terms, techniques, and preparation tasks for food preparation.
6. Identify the use of emerging technology in food preparation.
7. Identify food preparation techniques for each group in the Food Guide Pyramid.
Notes on Competency 20:

Competency 21—Knowledge of the profession

  • Approximate Percentage of Total Test Questions: 5%
This section of the worksheet allows users to map the test competencies and skills to the curriculum by entering up to six courses in the course name fields. Check the box if the course indicated covers the content described by the skill listed.
Skills Course 1:
 Course 2:
 Course 3:
 Course 4:
 Course 5:
 Course 6:
1. Identify the integrative nature of the Family and Consumer Science (Home Economics) field and how the areas of specialization fit together.
2. Identify career opportunities and determine effective job search strategies, such as writing résumés, writing cover letters, and interviewing.
3. Identify exploratory, practical arts, and job-preparatory courses/programs.
4. Demonstrate knowledge of national vocational legislation that has affected the development of Family and Consumer Science (Home Economics).
5. Recognize the significance of ethics, public policy, and cultural and global diversity for the Family and Consumer Science (Home Economics) professional.
6. Identify student organizations and strategies for including their activities in the curriculum.
7. Identify professional organizations, journals, and publications for Family and Consumer Science (Home Economics).
Notes on Competency 21:

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