Family and Consumer Sciences Education at LDHS helps prepare students to make good decisions to effectively deal with adult life. We provide relevant, hands on opportunities to develop the knowledge and skills in the areas of Child Development, Consumerism, Financial Management, and Foods & Nutrition.
Accommodations can be made in culinary classes for those with medical food allergies; however, not for food preferences or aversions.
0922 CULINARY ARTS I
Length of course: Semester
Credit: .5
Grade 9-12
Pathway: Business, Finance, and Information Technology (BFIT); Human Services (HS); Science & Health (SH)
This introductory course is the first in a series of four Culinary Arts courses and covers basic food preparation skills. It lays the foundation for these lab based courses and is a prerequisite for Culinary Arts II, III, and IV. Topics covered include: recipe reading, food safety, proper equipment use, knife safety, microwave cooking, an introduction to baking, and cooking dairy foods. Designed around the book Food for Today, the teacher will use the text in conjunction with other outside resources and teacher made materials for instruction, however, students will spend the majority of classroom time in a kitchen lab setting practicing food preparation skills and techniques.
0923 CULINARY ARTS II
Length of course: Semester
Credit: .5
Grade 10-12
Pathway: Business, Finance, and Information Technology (BFIT); Human Services (HS); Science & Health (SH)
PREREQUISITE: 70% in Culinary Arts I
Culinary II is the second in the series of four semester classes. Emphasis is placed on enhancing food combinations while practicing and refining preparation skills in a lab setting. Some of the foods prepared and explored include fruits, vegetables, soups, salads, sandwiches, grains and pastas, stir-fries, and casseroles. This course is offered in the spring semester only.
0924 CULINARY ARTS III
Length of course: Semester
Credit: .5
Grade 10- 12
Pathway: Business, Finance, and Information Technology (BFIT); Human Services (HS); Science & Health (SH)
PREREQUISITE: 70% in Culinary Arts I & II
As the third course in the series of four, students in Culinary III will spend the majority of their time in the lab focusing on preparation techniques. Recipe reading, knife skills, and dry and moist cooking methods are explored in addition to regional and global foods. Time will be spent on exploring careers in the food service industry.
0926 CULINARY ARTS IV
Length of course: Semester
Credit: .5
Grade 10-12
Pathway: Business, Finance, and Information Technology (BFIT); Human Services (HS); Science & Health (SH)
PREREQUISITE: 70% in Culinary Arts I, II, & III
The last in the series of four culinary classes will focus on food choices as they have a direct impact on your health, menu planning, and food shopping which can help you to make healthy food choices. Students acquire background knowledge in advanced baking techniques and garnishing skills to enhance food presentation. This is also a lab-based course and the majority of the class time is spent preparing food in the lab. This course is offered in the spring semester only.
0927 DESIGN & TEXTILES
Length of course: Semester
Credit: .5
Grade 9-12
Pathway: Arts & Communications (AC); Human Services (HS))
This course will focus on the elements and principles of design as it relates to fashion and clothing; fibers and fabrics; using a sewing machine, using a commercial pattern; basic clothing construction; alterations; and clothing care and repair. Projects will be tailored to meet the construction skills of each student. Students will be required to purchase their own patterns, fabric, and supplies for their projects.
0928 NUTRITION AND WELLNESS I
Length of course: Semester
Credit: .5
Grade 10-12
Pathway: Science & Health (S); Human Services (HS)
PREREQUISITE: Two FCS electives with culinary components to assure knowledge of the lab environment. This could include any combination of two of these: Culinary 1, 2, 3, 4 with a 70% average or higher.
Our face-paced lifestyles and ever changing technological advances have made an impact on the foods we choose. The focus of this one semester course is on understanding today’s food and eating trends and learning to evaluate nutritional information to make informed decisions about food choices. Students will apply the dietary information to recipes and prepare them in the lab environment. Students entering dietetics, health occupations, culinary arts or those interested in life-long wellness would be candidates for this class.
0929 NUTRITION AND WELLNESS II
Length of course: Semester
Credit: .5
Grade 10-12
Pathway: Science & Health (S); Human Services (HS)
PREREQUISITE: Nutrition and Wellness I with a 70% average or higher
Nutrition and Wellness II is a continuation of Nutrition and Wellness I with a more in depth study of wellness for life with an emphasis on energy balance, healthy weight management, nutrition across the lifespan, eating for sports performance, eating disorders, staying physically active, mental and social wellness, stress and wellness, and other aspects of wellness. Students will apply the dietary information to recipes and prepare them in the lab environment. Students entering dietetics, health occupations, culinary arts or those interested in life-long wellness would be candidates for this class.
0930 CHILD DEVELOPMENT
Length of course: Full Year
Credit: 1.0
Grade 11-12
Pathway: Science & Health (S); Human Services (HS)
An in-depth study of the development of children beginning with the prenatal stage through the elementary years. The focus is on early childhood with an emphasis on the physical, intellectual, social, and emotional development of the child. Observation of children in a preschool and elementary school will be included and students will leave during the school day on a weekly basis. CPR certification is taught in class for a nominal fee and is mandatory. Teacher recommendation is required as well as a current physical and TB test within the year. Students must be 16 by October 1st.
0939 INDEPENDENT STUDY FAMILY AND CONSUMER SCIENCES
By Family & Consumer Science Teacher invitation only, Independent Study is offered to provide individual students with the opportunity to explore special talents or interests within the areas of Family and Consumer Sciences. Students will work with a classroom teacher to set personal learning goals and outcomes and determine the type of project or learning experience they would like to pursue. The classroom teacher and student will agree upon and determine the credit value (.5 or 1.0) and how a grade will be determined (percentage grade or Pass/Fail). Independent study is designed to supplement a student’s educational pathway but cannot exempt a student from Board approved core graduation requirements. Students must complete Independent Study paperwork and be approved for the course by a building administrator.*NOTE: Students interested in independent study in the area of Design and Textiles must have completed the Design and Textiles course and provide all of their own project materials and supplies for projects.