Family Consumer Science

Culinary Fundamentals                                                                                                         

Course Number: 6440 

Gr: 11-12                                                                                                                  

Length: Sem. 

Credit: 1/2 credit

In this course, students will apply fundamental culinary techniques, such as knife handling skills and the recognition, selection, and proper use of tools and equipment, while demonstrating safety and sanitation procedures. Students will learn to select ingredients and recipes based on nutritional needs, conduct standard recipe conversions, and use proper measuring techniques to create successful dishes during specially designed food labs.

Child Development                                                                                                                

Course Number: 6470 

Gr: 10-11-12                                                                                                             

Length: Sem. 

Credit: 1/2 credit 

In this course, students will study principles of child growth and behavior from prenatal development through childhood. An emphasis will be placed on cognitive development of a child and sensory and motor skills. In addition, students will be required to participate in a baby simulation experience for one weekend (alternative project available if needed).

Career and College Readiness                                                                                                      

Course Number: 6305

Gr: 11-12                                                                                                                           

Length: Sem.

Credit: 1/2 credit

In this course, students will develop effective learning strategies and skills to provide a strong foundation for successful lifelong learning. Throughout the course, students will research careers and occupations, review postsecondary admissions qualifications, develop interviewing skills, and participate in internships. Additional topics will include principles and techniques of professionalism, networking, conflict-resolution, negotiation, leadership, and entrepreneurship.