Winter Newsletter

Presidents Message

Happy Winter!! Hope everyone is staying warm.

Summer conference planning is in full swing; more information is in the newsletter. I can tell you it's going to be a great conference.

Next month, February,is CTE month. While we try hard all year to advocate for our programs; it's a good idea to step it up during CTE month. Displays, class offerings, extra social media messages, anything you can think of to get your department out there. The ACTE website offers some great ideas, and IACTE is planning on some promotion ideas as well.

Julie Schreiber

2016 IFCSE Summer Conference

FCS: Engineering Tomorrow's Careers

June 12-14, 2016 Cedar Falls, Iowa

Garden Hilton Inn and University of Northern Iowa Campus

Cost: $150

Hotel Room Rate (without taxes): $129 per night

*breakout sessions

*round table sharing

*keynote speaker

*culinary demos and presentations- Isle of Capri

*Apparel Textiles and Interior Design tours UNI

*Industry tours

Tuesday sessions will be shared with IAFCS.

UNI faculty will be offering a post conference Fashion and Apparel STEM course. More inform

ation on the cost and details will be coming. Co-sponsored by the Iowa Department of Education

More information to come! Hope to see you in Cedar Falls in 2016.

New Family and Consumers Education Program Consultant

Lisa Stange started her duties as the Family and Consumers Sciences program consultant on January 6th. Make sure to email Lisa your name or at least put her contact in your address book. This will ensure you get the monthly updates she is going to to try to send out.

Lisa’s contact information is:

Bureau of Career and Technical Education

Iowa Department of Education

Grimes State Office Building

400 East 14th Street

Des Moines, IA 50319

515.242.5032 (O)

515.414.0864 (C)

Nashua-Plainfield presented at Iowa Association of School Boards (IASB)

Julie DeBower, Nashua-Plainfield FCS and FCCLA, along with students, Hailey Schmitz (State FCCLA Officer), Mckenna Weiss, Coral Fisher and Brenton Bathke, showcased the Heart and Soul Cafe' with great delegate interaction, a two-sided colored information page and a sampling of cookies made by their Food and Wellness III class and FCCLA.

IACTE Update

First big news is, February 8 is the day at the capital. If your FCCLA chapter isn't attending FCCLA Day at the Capital, you can present the amazing things you do in your classroom with IACTE.

IACTE will be offering two professional development opportunities later this spring one in March and one in April. More details soon.

IACTE set their conference date for 2016 for September 29. IACTE is looking for 2 members from IFCSE to serve on the conference planning committee.

If you would like to be part of the conference planning committee or present at the IACTE day at the Capitol please contact Sandy Miller at sandymiller1414@gmail.com or myself, Julie Schreiber at jschreiber@fdschools.org.

National Policy Seminar

IFCSE Key Leaders voted to help sponsor a FCCLA student and adviser to attend National Policy Seminar in Washington DC. National Policy Seminar is a great opportunity for the student to meet with legislators to advocate for career and technical education especially family and consumer sciences. The student Iowa FCCLA chose is Kendra Michael from the West Lyon FCCLA chapter her adviser is Kristin Clasen. Kendra is expected to plan and deliver a workshop at the 2016 FCCLA State Leadership Meeting.

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Classroom Ideas

Formative assessment app/website--Plickers

Quick resource for Plickers

A great beginning knife skill recipe:

Kielbasa, Peppers, & Potato Hash

Yield: Serves 4


 3-4 large potatoes, medium diced

 1/4 yellow onion, small diced

 1/2 red bell pepper, small diced

 1/2 green bell pepper, small diced

 2 garlic cloves, minced

 2 Tbsp. olive oil

 1 Tbsp. unsalted butter

 Salt & Pepper, to taste

 1/3 link of Kielbasa sausage

 1/4 cup freshly grated cheese

 2-4 stems fresh parsley, minced


Preheat the oil in a large (10” or bigger) skillet over medium high heat. Add potatoes, toss to coat with oil and add a three finger pinch of salt, then allow to sit in a single layer to develop color and crust. It is important not to stir them. Place a lid on the pan and allow the potatoes to cook covered 4-5 minutes. Once color begins to develop you can pan toss or stir them and continue cooking until just golden brown.

Once browned remove and add kielbasa, onions, bell peppers and garlic. Cook for 3-5 minutes, stirring occasionally, until the vegetables have softened and the sausage is hot.

Add potatoes and toss

To finish top with parsley, season with pepper and additional salt if needed. Sprinkle with cheese (optional) and serve immediately.

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