The courses offered in the Family and Consumer Sciences Department are designed to help students meet the challenges of their daily lives today and in the future. Making decisions, managing personal resources (money, time, and skills), being well nourished, having satisfying personal relationships, preparing for future career, parenthood, and independent living are all goals of these courses.
Course: 181100
Grade Level: 9, 10, 11, 12
Credits: 1
In this course, students will study a variety of foods and methods of food preparation. Students will gain knowledge of proper food handling and kitchen safety skills, measuring techniques, recipe reading and correct usage of standard kitchen equipment. Throughout the course, students will learn to prepare various types of dishes and how they can be incorporated into a healthy diet. Students will learn to create desserts, meals and snacks from a variety of items such as poultry, meats, vegetables, fruits, dairy, eggs, and more.
Course: 181121
Grade Level: 9, 10, 11, 12
Credits: 1
Students will study creative food preparation and presentation. Students will learn about food safety and sanitation, measuring techniques, tools and terms of recipes, creative food preparation techniques and meal planning. Students will prepare and sample a variety of foods with a focus on appearance from the following units: chocolate, appetizers and hors d'oeuvres, cake decorating, pies and pastries, herbs and spices, and coffee and teas.
Course: 181120
Grade Level: 9, 10, 11, 12
Credits: 1
This course is a culinary tour of many regions. Students will learn proper food handling and kitchen safety skills, recipe reading, and other basic cooking skills as they are introduced to the new flavors of international cuisine. Cooking techniques, equipment and recipes will represent many cultures and customs from all over the globe. Students will learn to prepare dishes representing Asian, Italian, Mexican, French cuisines and more!
Intermediate Courses
In Person Course: 181122
Online Curse: 185122
Grade Level: 10, 11, 12
Credits: 1
In this course, students will study the growth and development of children from conception through age three. Prenatal development and birth will be studied along with physical, emotional, social, and intellectual development in the newborn through the age of three. The development approach is interwoven with psychology, the science of behavior and thought. Students will have the opportunity to apply what they have learned by participating in the “Real Care Baby” parenting simulation program.
Course:181123
Grade Level: 10, 11, 12
Credits: 1, Fulfills Art Requirement
This course explores how living space meets our varied human needs. Topics include housing needs, elements of design (line, space, form/shape, texture, and color) as they relate to interior space and principles of design (rhythm, balance, proportion, scale, emphasis, harmony, and unity). The course will also include the study of interior space, floor planning, basic decorating, and furniture arranging. Each student will develop a decorating plan for a room as the final project.
Advanced Courses
Course: 181131, 18132
Grade Level: 10, 11, 12
Credits: 2, Yearlong Course
Prerequisite: Exploring Foods and Creative Foods or International Foods
This advanced course is designed for students who are interested in going into the restaurant or hospitality fields. Students will work towards mastery of intermediate level food preparation and presentation. Students will learn the skills and knowledge they need for success in the food service industry, such as: food safety and sanitation, knife skills, and operating specialized kitchen equipment. Units of study may include soups and sauces, methods of cooking, flavoring with herbs and spices, artisan pizza, plating techniques and more. Students will work closely with a mentor chef from a local food service establishment throughout the course. Second semester students will continue their mastery of food safe handling procedures, knife skills and cooking skills. Units of study may include breakfast cookery, cooking methods, plating techniques, artisan breads and specialty desserts. Additional emphasis on restaurant management skills. Students will work closely with a mentor chef from a local food service establishment throughout the course.