Family & Consumer Sciences

Education

Child Growth & Development

Open to: All

Prerequisite: None 

Duration/Credit: 1 semester / ½ credit

Level: Standard

The focus of this course is to study the development of children from conception to age three. Responsibilities necessary for parenthood as well as the development of attitudes and skills necessary for employment in the child-care field are stressed. Content covers developmental theories, prenatal development, the physical, intellectual, social and emotional development of infants and toddlers, basic infant care, infant health and safety issues, nurturing toddlers, and positive guidance techniques. This introductory course to human development includes a RealCare baby parenting experience.

Teaching the Young Child

Open to: Sophomores, Juniors, Seniors

Prerequisite: Child Growth & Development 

Duration/Credit: 1 semester / ½ credit

Level: Standard

The focus of this course is to study the development of children from three to five years of age. Throughout the course, the interrelationship between intellectual, social, emotional and physical development is stressed. Studies include the importance of play, guiding behavior, health and safety practices and how to plan developmentally appropriate learning activities for the different preschool curriculum areas. The spring semester will focus on preparing students to be employed in a preschool or daycare facility. Units of study will include developing an appropriate environment that is healthy and safe, the scheduling of routines and the planning and implementing of lessons/activities for the major curriculum areas of early childhood education. Students will acquire necessary foundational work skills and techniques for guiding behavior and for effective observations.

Early Childhood Education

Open to: Juniors, Seniors

Prerequisite: Teaching the Young Child or Permission of Instructor

Duration/Credit: 1 year / 1 credit

Level: Honors

Early Childhood Education introduces students to a study of the historical, anthropological, psychological, philosophical and social perspectives of early care and education, focusing on the study of child development from birth to eight years of age. The course acquaints students with trends in educational settings including the organization, history and governance of American schools. The course includes the study of child development, learning models, and the multiple roles in the early childhood education profession. Observations of early childhood programs will be required. This course is articulated with Three Rivers Community College; students can earn three college credits at no cost by completing registration with the community college. 

ECE Introduction to Individual & Family Development

Open to: Juniors and Seniors.

Prerequisite: 85 or better grade point average and teacher approval

Duration/Credit: 1 year/ 1 credit

Level: Advanced

The course is an introduction to the general study of human development from conception through very old age. The course examines physical, intellectual, social and emotional growth across the lifespan, emphasizing that development results from the interdependence of these areas at every stage. The life span perspective of development is a means of understanding the challenges, conflicts and achievements that are central to people living through developmental stages other than our own. In particular, the course will focus on the developing individual within the context of the family system and the changes that occur in family systems over time. A 40-hour internship is required. This course is developed as a University of Connecticut ECE course. Students have the opportunity to earn three UCONN credits for HDFS1070: Individual and Family Development. Students must complete registration through UConn to be eligible for UConn credit. 

Culinary

Essentials of Culinary Arts I

Open to: All

Prerequisite: None 

Duration/Credit: 1 semester / ½ credit

Level: Standard

This course teaches the basics of safety in the kitchen, sanitary cooking practices, knife handling, and food preparation techniques. This course concentrates on understanding factors that contribute to food-borne illnesses, food safety and sanitation procedures, applied math skills in context of recipe measurements and equivalents, culinary vocabulary, applied science skills in application of moist and dry heat to foods, and storage procedures for raw and prepared foods. Labs will focus on introductory food preparation skills and require teamwork and food sampling.

Essentials of Culinary Arts II

Open to: All

Prerequisite: Essentials of Culinary Arts I

Duration/Credit: 1 semester / ½ credit

Level: Standard

This course moves on to a broader study of cooking methods, applying fundamentals of time and temperature to cooking, cooling, and reheating a variety of foods. The course investigates careers in food science, dietetics, and the nutrition industry, continues skill development in knife, tool and equipment handling, and integrates hospitality knowledge, skills, and practices required for a career in food production and services. Labs focus on a variety of healthy foods and cooking methods and require food sampling.

International Cuisine & Cultures

Open to: Sophomores, Juniors, Seniors

Prerequisite: Essentials of Culinary Arts

Duration/Credit: 1 semester / ½ credit

Level: Standard

This course introduces students to cuisines and cultures around the world. As we travel from Latin America to South America, and from the British Isles to Europe, Scandinavia, the Mediterranean, Asia or Africa, we will learn about how climate and geography have influenced food customs from region to region, holidays & holiday customs, popular dishes, and a bit of early history and map skills. Students will broaden their palate by cooking and sampling international dishes in the lab. 

American Regional Cuisine

Open to: Sophomores, Juniors, Seniors

Prerequisite: Essentials of Culinary Arts

Duration/Credit: 1 semester / ½ credit

Level: Standard

This course studies the history of food in the United States by looking at the differences in cuisine across the country. Students will examine how geography, climate, immigrants and indigenous peoples have contributed to regional cuisine and customs, as well as practice map skills identifying states as we travel from region to region. Labs will focus on the most well known regional dishes for students to prepare and sample. 

Baking I

Open to: Juniors, Seniors

Prerequisite: Essentials of Culinary Arts

Duration/Credit: 1 semester / ½ credit

Level: Standard

This course is designed for students who have precise measuring skills and would love to learn more about the art of baking. Since understanding cause and effect relationships in baking is crucial, the course begins by looking at the food science principles and specific function of each basic baking ingredient and comparing and contrasting different dough and batter mixing methods. Units and labs will provide insight to some key foundational ingredients: Flours, Sugars, Fats, and Chemical Leaveners through creating and sampling scones, muffins, cookies, and marshmallows. 

Baking II

Open to: Juniors, Seniors

Prerequisite: Baking I

Duration/Credit: 1 semester / ½ credit

Level: Standard

This advanced course is a continuation of Baking I. Students will focus on the production of candy, cakes, icings, cake decorating, specialty and/or frozen desserts. A special unit emphasizes the importance of buying fair trade quality ingredients. This course can lead to an entry-level job in a bakery.