Family & Consumer Sciences

THERE ARE WORK-BASED LEARNING OPPORTUNITIES AVAILABLE IN THE FAMILY & CONSUMER SCIENCES DEPT:  

SEE THE "WORK-BASED LEARNING" TAB TO FIND INFORMATION ON THE LOCAL WORK-BASED EXPERIENCE AND YOUTH APPRENTICESHIP OPTIONS

Career Clusters Connected to the Family & Consumer Sciences Department

 60320    Sew Creative

0.5 credit - 1 semester

Grades: 9-12

SPECIAL CONDITION: STUDENTS ARE RESPONSIBLE FOR THEIR OWN FABRIC TO SEW PROJECTS

This class will introduce students to the basics of sewing and sewing equipment as well as the wonderful world of textiles used to make a variety of sewing projects. Students will develop skills by using a sewing machine, serger and embroidery machine to make several personal projects throughout the semester. Projects are designed to teach the fundamentals of sewing first and then increase student abilities and skill levels with each succeeding project. Each student is expected to provide their own materials for sewing projects such as patterns, fabrics, and notions for each project they make. Students will make 4 to 6 projects throughout the semester. To receive credit, all projects must be made at school.

 Priority Standards:

- Analyze careers in Family and Consumer Sciences.

- Apply skills necessary to produce, repair, or alter clothing and other fabric products.

- Develop strategies to manage resources to meet the goals of individuals and families across the lifespan.

60430    Fashion Design/Merchandising

0.5 credit - 1 semester

Grades: 10-12

Prerequisites: Sew Creative

SPECIAL CONDITION: STUDENTS ARE RESPONSIBLE FOR THEIR OWN FABRIC TO SEW PROJECTS

Advanced construction and fashion design. Fashion trends and lab experiences to review easy sewing techniques leading to more and different clothing projects. Introduces designer's current fabric trends and styles and demonstrates designer fashion sewing techniques. Evaluate personal and family clothing, textile study and care, repair of clothing in today's society. Students will make 4 to 6 projects throughout the semester. To receive credit, all projects must be made at school.

  Priority Standards:

- Analyze careers in Family and Consumer Sciences.

- Apply skills necessary to produce, repair, or alter clothing and other fabric products.

- Develop strategies to manage resources to meet the goals of individuals and families across the lifespan.

55430    Health Careers Exploration

0.5 credit - 1 semester

Grades: 10-12

Health career explorations is recommended for ANYone thinking about entering the healthcare field. 

Get a jump start on a career in the rapidly growing healthcare industry! This course is designed to introduce the student to a wide variety of health careers. The nature and scope of the profession including the educational and physical requirements, as well as personal characteristics of each career is discussed. The healthcare system with a historical perspective is presented. The student is introduced to ethical, legal, and safety considerations in healthcare. 

Students interested in the healthcare field are invited to participate in HOSA - Future Health Professionals, a Club which sponsors community service projects and members are able to compete at the state and national events.

 Priority Standards:

• Apply reasoning from evidence to support a claim.

• Apply effective communication within the context of the healthcare industry.

• Analyze career options and effectively communicate relevant career skills.

60510  Medical Terminology

*Dual Credit through Madison College* *Laude Course*

Grades 11-12

.5 credit high school 1 semester

3 credits Madison College - must enroll through Madison College, 1 semester

Students should speak to Mrs. Hartmann prior to signing up for dual credit medical terminology to understand the course is a college level course and time is expected to be put in outside of the regular scheduled school hours. 

The focus in this course is on communication using the medical language. Students practice formation, analysis and reconstruction of medical terms.  Component parts of medical terms including wood roots, prefixes, and suffixes are emphasized. Terms are classified by the structural organization of the body. Both the written and spoken formats for using language will be addressed including word construction, definition, spelling, and pronunciation of medical terms and interpretation of written materials.  The course provides an introduction to operative, diagnostic, therapeutic and symptomatic terminology of all body systems as well as systemic and surgical terminology. 

*Course available based on dual credit teacher certification availability

  Priority Standards:

- Apply reasoning from evidence to support a claim.

- Apply effective communication within the context of the healthcare industry.

- Analyze career options and effectively communicate relevant career skills.

60420   Family Living

0.5 credit -1 semester

Grade: 10 -12

This course is designed to provide knowledge of family life and factors that influence lifestyles and decisions. Attention is focused on relationship skills, life choices, and parenthood, child development, and family dynamics. Students will gain the challenging practical skills of caring for an infant using a baby simulator.

 Priority Standards:

- Analyze careers in Family and Consumer Sciences.

- Analyze nutrition and wellness practices that enhance individual and family well-being.

- Analyze factors that influence human growth & development.

- Analyze/Apply practices that foster respectful and caring relationships.

- Develop strategies to manage resources to meet the goals of individuals and families across the lifespan.

60340    Teen Cuisine

0.5 credit - 1 semester

Grades: 9-12

Teen Cuisine teaches the basics of culinary skills including cooking, baking, knife safety skills, teamwork, communication, and of course eating terrific foods!

There is a component of wellness and meal cost awareness as well as exploring various careers! 

 Priority Standards:

- Analyze career options and apply relevant career skills.

- Demonstrate food preparation methods and techniques to produce a variety of food products that meet consumer needs.

- Analyze nutrition and wellness practices that enhance individual, family, and cultural well-being.

- Develop strategies to manage resources to meet the goals of individuals and families across the lifespan.

60330    Bakery and Pastry Arts

0.5 credit - 1 semester

Grades: 10-12

Prerequisites: Teen Cuisine

Explore the art of baking. Demonstrate creativity with a variety of recipes and bakeshop ingredients. Develop pastry chef skills to make bread, pastries, quick breads, scones, cookies, specialty desserts, and cakes. Labs will focus on food safety, culinary skills, teamwork, and employability skills. Projects include creating and marketing a new product and team baking challenges.

 Priority Standards:

- Analyze career options and apply relevant career skills.

- Demonstrate food preparation methods and techniques to produce a variety of food products that meet consumer needs.

- Develop strategies to manage resources to meet the goals of individuals and families across the lifespan.

60345 Food and Nutrition

0.5 credit - 1 semester

Grades: 10-12

Prerequisite: Teen Cuisine

You’ll understand how food is made and why certain foods can impact your overall physical and mental health. 

We eat multiple times a day, so why not make it count for us? 

 Priority Standards:

• Analyze career options and effectively communicate relevant career skills.

• Demonstrates food preparation methods and techniques to produce a variety of food products that meet consumer needs.

• Analyze nutrition and wellness practices that enhance individual, family, and community well-being

• Apply reasoning from evidence to support a claim.

60410   World of Foods

0.5 credit - 1 semester

Grades:10-12

Prerequisite: Teen Cuisine

World of Foods is a course designed to introduce students to a variety of cuisines and cultures from around the world. Students will be introduced to a variety of agricultural, social, historical, and cultural information from around the world, as well as recipes and food preparation techniques for each country studied.

 Priority Standards:

- Analyze career options and apply relevant career skills.

- Demonstrate food preparation methods and techniques to produce a variety of food products that meet consumer needs.

- Analyze nutrition and wellness practices that enhance individual, family, and cultural well-being.

- Develop strategies to manage resources to meet the goals of individuals and families across the lifespan.

60615/60616    ProStart

**  LAUDE COURSE  **

2.0 credit - 2 semesters

Grades: 11-12

Prerequisite: Teen Cuisine and at least one Intermediate Class (World of Foods, Baking & Pastry Arts, or Food and Nutrition) or Instructor’s Approval 

ProStart students will attempt to acquire the ServSafe Food Manager certification within the school year. The ProStart curriculum is a nationally approved curriculum established by the National Restaurant Association. This course is designed to give life skills that can prepare students for potential careers within the foodservice industry, as well as give students a foundation of knowledge for continuing their education after high school. ProStart will enable students to explore careers and become qualified food service employees. This course will include many advanced culinary labs, classroom instruction, opportunities to achieve a nationally accredited certification, and participation in fundraising activities. This is a year-long, two-block class. Students who sign up for the course will need to apply for a chance to be accepted into the class by completing the Google Form application that will be sent to you after course registration.

Skills that will be learned:

        * Safety and Sanitation (ServSafe)

        * Use and Care of Equipment

        * Advanced Food Preparation Methods/Techniques

        * Costing, Purchasing, Receiving, and Storing Food

        * Menu Planning and Applied Nutrition

        * Work Simplification and Organization

        * Communication and Teamwork

Priority Standards:

- Analyze career options and apply relevant career skills.

- Demonstrate food preparation methods and techniques to produce a variety of food products that meet consumer needs.

- Analyze nutrition and wellness practices that enhance individual, family, and cultural well-being.

- Develop strategies to manage resources to meet the goals of individuals and families across the lifespan.