Administrator: Jessica Ancona | Phone: 453-1500, ext. 4002 | Department Chair: Fred Terzini
The mission of Family and Consumer Science is to prepare individuals to be competent, confident, and caring in managing their personal, family and career lives.
In addition to the courses listed below, please see the Liverpool High School Career and Technical Education page for additional courses!
20 Weeks | 1⁄2 Credit | Grade 9-12 | Course Number: 7776
Prerequisite: None
Required course materials: Folder or binder
If a student wants to learn more about themselves and others through various activities, this is the course to take. This course deals with the transition from the teen years to adulthood. The adolescent years are when young people are trying to figure out who they are, what they want, and where they want to go in the future. It helps the students learn the knowledge and skills they need to achieve their goals and be successful. Students learn how to build relationships, help and relate to others, overcome challenges, and manage life’s choices.
20 Weeks | 1⁄2 Credit | Grade 11-12 | Course Number: 7778
Prerequisite: None
Required course materials: Folder or binder
Soon you’ll be on your own! Learn how to successfully attain employment, manage your finances, and how to live on your own.
40 Weeks | 2 Credits | Grade 10-12 | Course Number: 7779
Prerequisite: None
Required course materials: colored pencils, markers, glue sticks, liquid glue, folders, pencil box/pouch
This is the first course in the Early Childhood Education CTE pathway. Nothing is more important or basic to life than providing children with a nurturing and challenging environment in which they can develop. It requires knowledge, skills, and experience. Students receive comprehensive, up-to-date coverage on important topics such as parenting, teen parenting, prenatal development, labor and delivery, and childcare options. Students will learn about children’s physical, cognitive, social, and emotional development from birth to three years old. In this course, students take home a RealCare Baby, which provides students with a life-like simulation. They will also have an opportunity to observe and work with children 6-36 months once a month. This elective is a must for students interested in pursuing a career in education, childcare, pediatrics, nursing, social work, or psychology.
40 Weeks | 2 Credits | Grade 10-12 | Course Number: 7780
Prerequisite: None
Required course materials: colored pencils, markers, glue sticks, liquid glue, folders, pencil box/pouch
This is the second course in the Early Childhood Education CTE pathway. This course covers the development and care for children ages 1 through 12, as well as discipline and guidance techniques. Students will also learn about family structures and family challenges. Throughout the course, students will have many opportunities to observe and actively participate with children. This elective is a must for students interested in pursuing a career in education, childcare, pediatrics, social work, or psychology.
20 Weeks | 1⁄2 Credit | Grade 9-12 | Course Number: 7770
Prerequisite: None
Required course materials: Folder or binder
Fashion Arts I (Intro to Fashion) is a semester course that introduces students to a variety of fashion concepts, such as fashion history, the elements and principles of design, fashion illustration, sewing and clothing construction basics, and career pathways. This course is perfect for students looking for a fun, hands-on, and creative introduction to the world of fashion and the basics of design techniques and opportunities.
20 Weeks | 1⁄2 Credit | Grade 9-12 | Course Number: 7777
Prerequisite: Fashion Arts I
Required course materials: Folder or binder
Fashion Arts II (Fashion Design and Merchandising) is a course designed for students to apply the skills and knowledge gained in Fashion Arts I. This course focuses on the fashion design process, professional skills needed within the fashion industry, wardrobe planning and production, environmental factors within the fashion industry, and more. Fashion Design and Merchandising is the ideal course for any student interested in a career in fashion including but not limited to fashion design, marketing, advertising, production, retailing, and entrepreneurship. The course culminates in a fashion show in which students have an opportunity to advertise, produce, and display their designs from the semester.
Culinary Arts I & Culinary Arts II
40 Weeks | 2 Credits | Grades 10-12 | Course Number: 7771
Prerequisite: None
Required course materials: None
This is the first course in the Hospitality, Restaurant Management & Culinary Arts CTE Pathway. No experience or prerequisites are required. This course is divided into two segments. Culinary I introduces students to basic culinary techniques, culinary terms, knife skills, equipment
identification and usage, flavor combinations using herbs and spices, plating presentation, and safety and sanitation. Culinary II further develops and expands upon the foundation, techniques and skills learned in Culinary I through more advanced instruction. In Culinary I and Culinary II students participate in weekly culinary labs to demonstrate the techniques and skills learned foundationally within the classroom. In addition to hands-on practicum, students participate in career exploration through research, guest speakers, and field trips.
International Foods & Hospitality
40 Weeks | 2 Credits | Grade 10-12 | Course Number: 7772
Prerequisite: Culinary Arts I & II , and Gourmet Cooking
Required course materials: None
This is the second course in the Hospitality, Restaurant Management & Culinary Arts CTE pathway. This is a two-part course that will provide an in-depth overview of the hospitality industry while simultaneously exploring cuisine from around the world. Students will examine different career pathways within the hospitality, food service, and tourism industry. Students will develop an understanding of the organization and daily functions of the food service and lodging industry. Additionally, students will learn about culinary dishes and techniques from all parts of our globe. Students will have the opportunity to demonstrate and experience these dishes by implementing international recipes and techniques in our Culinary Lab.