Family & Consumer Science Education

Courses in Family and Consumer Science offer opportunities for students to learn technical skills, which will make them career ready and prepared to go onto post secondary education. F/CS knowledge and skills ease the transition to life on their own. F/CS offers personalized instruction, encourages creativity as well as problem solving. F/CS prepares students for life’s demands, as well as to train for jobs related to food service, retailing, health occupations, childcare and elementary education.

INTRODUCTION TO CULINARY

Grade level: 9-12

Semester: 0.5 credit

Description: This class is for anyone who eats! Culinary related careers are in demand and there are not enough qualified candidates to meet the need. This class will allow you to understand food nutrition, the chemistry of food, food safety, knife cuts, and meal preparation/cooking. Students will gain a better understanding of what goes into the food they eat, whether it be grown or processed. Each unit will feature food-based labs that will teach proper cooking techniques and food safety. If you’re hungry and have an appetite to learn about the food you eat and how to cook it, join us!

ADVANCED CULINARY

Grade level: 11-12

Semester: 0.5 credit

Prerequisite: Introduction to Culinary

Description: Academic skills are put to use in this upper level class of Advanced Culinary. Culinary skills, safety and sanitation in the kitchen, proper preparation and techniques of food are learned and put to use. Other topics discussed include nutrition, the proper use of tools in the kitchen, proper meal preparation and proper temperature holding times. Students will also participate in a food truck cooking competition throughout the semester.

Dual Credit

Intro to Professional Cooking

10-316-100

3.0 NTC Credits

BAKING AND PASTRIES

Grade level: 11-12

Semester: 0.5 credit

Prerequisite: Introduction to Culinary

Description: This dual credit course focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins, and water) and how each is used by the body. The planning of well-balanced diets and nutritional analysis of diets are emphasized throughout the course. We will be looking at these six major nutrients through making baked goods. Students will participate in multiple baking competitions and will learn what it takes to be a true baker.

Dual Credit

Intro to Baking - Nutrition

10-316-107

3.0 NTC Credits

PARENTING & CHILD DEVELOPMENT

Grade level: 9-12

Semester: 0.5 credit

Description: This course is for students who are interested in learning the skills to become effective parents or caregivers or are interested in a career that deals with children, such as a pediatrician, school psychologist, nurse, or teacher. Learning activities include the RealCare Baby simulators, guest speakers, interviews, research, writing activities, discussion, and more.