Family & Consumer Sciences
The Family and Consumer Sciences program is designed to provide all students with the knowledge and skills necessary for rewarding personal, family and professional life in an ever changing global society. Courses are planned in the areas of food and nutrition, human development, relationships, parenting and child care, housing and home furnishings, and consumer resource management to provide a solid foundation for personal use, job skills and higher education. Decision making, career choices and employment skills are emphasized in each course. Students may choose to specialize in one or two areas or complete the entire program.
CHILD DEVELOPMENT 1
Grade(s): 9-12 Credit(s): 0.5 Weight: ST
Length: Semester
Traditional: 09115 Periods/cycle: 5
This course will acquaint students with the growth and developmental patterns of infants and toddlers as well as pre-pregnancy considerations. It will enable students to explore the manner in which children learn to relate to their environment. Methods of stimulating and teaching infants and toddlers will be studied. A computerized infant simulator helps students become more aware of the responsibilities of parenthood. This course is highly recommended for those interested in broadening their knowledge of young children.
CHILD DEVELOPMENT 2
Grade(s): 9-12 Credit(s): 0.5 Weight: ST
Length: Semester
Traditional: 09125 Periods/cycle: 5
Child Development 1 is not a prerequisite for this course.
Child Development 2 focuses on the growth, development and unique needs of children ages two through five. Emphasis is placed on developing qualities of a positive role model for children. A study of child development theories becomes the basis for the course. Other topics studied include the role of media on children, health and safety, child-rearing, play and literacy. This course is highly recommended for those interested in broadening their knowledge of young children.
Note: The infant simulator is NOT required in this course.
PRESCHOOL LAB 1
Grade(s): 9-12 Credit(s): 0.5 Weight: ST
Length: Semester
Prerequisite: Child Development 1 and/or 2
Traditional: 09135 Periods/cycle: 5
In this course, students will put their knowledge into action, provided with a “hands on” experience working with preschool age children. A laboratory preschool is conducted within the second month of the course. Students will be responsible for the development of the preschool, its daily maintenance, and planning activities. Not only will students be further investigating the development of young children, but, while acting as a preschool teacher, will also be emphasizing the creation of stimulating lessons and activities for young children. This course is recommended for students who are considering a career in education/childcare or who would like to receive first-hand experience with young children.
PRESCHOOL LAB 2
Grade(s): 10-12 Credit(s): 0.5 Weight: ST
Length: Semester
Prerequisite: Preschool Lab 1
Traditional: 09145 Periods/cycle: 5
In this course, students will continue to put knowledge about children into action in working with preschool age children. A laboratory preschool is conducted within the second month of the course. Students will further build on their experiences from Preschool Lab 1. The knowledge and skills required by professionals working with children are key components. Students will be expected to perform at a “college-level” by demonstrating a rigorous effort and establishing a meaningful repertoire with children. This course is recommended for students who are strongly considering a career in education or a career field involving children.
CULINARY ARTS 1
Grade(s): 9-12 Credit(s): 0.5 Weight: ST
Length: Semester
Traditional: 09215 Periods/cycle: 5
The goal of this course is to prepare students to function independently in the kitchen to meet personal nutritional needs or to prepare for higher education. Students will apply knife skills, measuring, sanitation and safety practices, culinary terminology, food science principles, and basic cooking methods in preparation of foods while in the lab. Emphasis is placed on putting learned theory of food selection, preparation and storage into practice. Students will complete several in-class discussions and projects involving current nutrition and food trends. This course is also highly recommended for students interested in the hospitality/food service industry.
CULINARY ARTS 2
Grades 9-12 Credit(s): 0.5 Weight: ST
Length: Semester
Prerequisite: Culinary Arts 1
Traditional: 09225 Periods/cycle: 5
This course will continue to develop food science principles and safe food handling practices while expanding into other types of food preparation such as eggs, soups, salads, sandwiches, and casseroles. Laboratories will continue to be important in application of theory and practice. Evaluation of current fad diets, nutritive value, and convenience will be included as well as menu planning and use of seasonings.
GLOBAL & GOURMET FOODS
Grade(s): 9-12 Credit(s): 0.5 Weight: ST
Length: Semester
Traditional: 09315 Periods/cycle: 5
This course is for students who have an adventurous palette or want to refine their culinary skills. Students will study and explore the diverse eating habits and customs throughout various countries both national and worldwide. Classic cuisine from various regions and specific countries will be prepared. Throughout the semester, food seasonings and flavorings, which add embellishment and intrigue to a meal will be explored. In addition, gourmet foods and proper plate presentation are discussed as a way to enhance an eating experience.
BAKING & PASTRY ARTS
Grade(s):9-12 Credit(s): 0.5 Weight: ST
Length: Semester
Traditional: 09713 Periods/cycle: 5
In this course, students will be introduced to the principles of baking and to the skills needed for production of baked goods and pastries. Topics include baking chemistry and reactions, ingredients, measuring, mixing, baking, assembling and decorating; all of which will be applied in lab practice such as quick breads, cookies, cakes, pies, and yeast breads. In addition, students will receive a chance to design and market their own bakery at the end of the semester.
INTERIOR DESIGN
Grade(s): 9-12 Credit(s): 0.5 Weight: ST
Length: Semester
Traditional: 09515 Periods/cycle: 5
Students will experience an overview of Interior Design including an introduction to design, selection, and application of components in the interior environment. Effective design problem-solving skills will be implemented. Developing and sketching floor plans and renderings will be included. This course is highly recommended for the student interested in pursuing a career in interior design, fashion design, decoration, or display.