Welcome, I am the Newfound Regional High School teacher for all of the Family & Consumer Science classes.
Fall 2025, Quarter 1 we are offering: Quick & Easy Meals, Quick & Easy Meals, and Regional & International Foods.
Fall 2025, Quarter 2 we are offering: Lifespan Nutrition, Child Development 1, and Living On Your Own.
Winter 2026, Quarter 3 we are offering: Regional & International Foods, Regional & International Foods, and Child Development 2.
Spring 2026, Quarter 4 we will be offering: Quick & Easy Meals, Child Development 2, and Quick & Easy Meals.
Each of the Block links at the top right side of this page will take you to a document that lists work assignments and link to the necessary support documents. All assignments will be posted in our Google Classroom at 8 am on Sunday for the following week. Assignments need to be turned in as a physical copy of work to the green To Be Graded box or through the specifically associated Google Classroom assignment for the class it was assigned to.
Thanks for stopping by,
Sarah Ohl
sohl@sau4.org
Child Development 1 is open to students in grades 9-12 and focuses on family readiness, pregnancy and the first year of a child's life.
Competency 1: Student will analyze roles and responsibilities of parenting from (conception through age 1).
Competency 2: Student will examine physical and emotional factors related to beginning the parenting process.
Competency 3: Student will analyze conditions that influence and promote human growth and development (from conception to age 1).
Competency 4: Student will evaluate external support systems that provide services for parents.
Competency 5: Student will be prepared for class and academic responsibilities, adhere to deadlines and manage time effectively during class, and engage in the learning process.
Child Development 2 is open to students in grades 9-12 and focuses on child development from ages 1-12. Additional course work includes preschool teacher lesson development.
Competency 1: Student will analyze developmentally appropriate and culturally responsive practices to plan for early childhood, education, and services.
Competency 2: Student will analyze conditions that influence and promote human growth and development (from age 1 to age 12).
Competency 3: Demonstrate integration of curriculum and instruction to meet developmental needs and interests of children, youth and adults, considering gender, ethnicity, geographical, cultural, and global influences.
Competency 4: Student will evaluate external support systems that provide services for parents.
Competency 5: Student will demonstrate a safe and healthy learning environment for children, youth and adults.
Competency 6: Student will be prepared for class and academic responsibilities, adhere to deadlines and manage time effectively during class, and engage in the learning process.
Quick & Easy Meals (or Foods & Nutrition 1) is open to all students and focuses on food safety, basic nutrition, and basic cooking skills.
Competency 1: Student will evaluate the factors that affect food safety from production through consumption.
Competency 2: Student will apply risk management procedures to food safety, food testing, food preparation, and sanitation.
Competency 3: Student will demonstrate commercial preparation for all menu categories to produce a variety of food products.
Competency 4: Student will evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans.
Competency 5: Student will be prepared for class and academic responsibilities, adhere to deadlines and manage time effectively during class, and engage in the learning process.
Lifespan Nutrition (or Foods & Nutrition 2) is open to all students. It focuses on the principles of nutrition over the course of a lifespan and includes: childhood, athletes, pregnancy, adult and elder nutrition.
Competency 1: Student will evaluate the factors that affect food safety from production through consumption.
Competency 2: Student will apply risk management procedures to food safety, food testing, food preparation, and sanitation.
Competency 3: Student will demonstrate commercial preparation for all menu categories to produce a variety of food products.
Competency 4: Student can evaluate the nutritional needs of individuals and families in relation to health and wellness across the lifespan.
Competency 5: Student will be prepared for class and academic responsibilities, adhere to deadlines and manage time effectively during class, and engage in the learning process.
Regional & International Foods (or Foods & Nutrition 3) is open to all students. Regional and international foods introduces students to foods associated with different regions of the United States as well foods from many other countries.
Competency 1: Student will evaluate the factors that affect food safety from production through consumption.
Competency 2: Student will apply risk management procedures to food safety, food testing, food preparation, and sanitation.
Competency 3: Student will demonstrate commercial preparation for all menu categories to produce a variety of food products.
Competency 4: Student will demonstrate the ability to prepare foods from different regions and cultures.
Competency 5: Student will be prepared for class and academic responsibilities, adhere to deadlines and manage time effectively during class, and engage in the learning process.
Living On Your Own is open to Juniors and Seniors while focusing on communication skills, career search, basic budget skills and relationship/roommate skills.
Competency 1: Student will demonstrate communication skills that contribute to positive relationships.
Competency 2: Student will analyze personal needs and characteristics and their impact on goals.
Competency 3: Student will demonstrate transferable and employability skills in communities and workplace settings.
Competency 4: Student will demonstrate management of financial resources to meet the goals of individuals and families across the lifespan.
Competency 5: Student will evaluate external support systems that provide services for individuals in NH communities.
Competency 6: Student will be prepared for class and academic responsibilities, adhere to deadlines and manage time effectively during class, and engage in the learning process.