Family and Consumer Science
Philosophy
We in the Family & Consumer Science department believe that students must focus on developing their social and emotional health by learning to use interpersonal skills effectively. We also believe that students must learn to problem solve using critical thinking skills in order to become competent, caring and confident individuals capable of managing their personal, family and career lives.
In an increasingly diverse and ever-changing world, students need to be prepared to adapt. The vision of the Ramsey Public Schools' Family and Consumer Sciences Program (FACS) is to empower students to effectively manage emerging life issues by applying knowledge and skills while problem solving and collaborating with others. The ultimate goal of this program is to help individuals become productive and contributing members of society who are able to achieve selfsufficiency, participate in lifelong learning, and adapt to change. The use of current methodology, technology, and equipment will prepare students for real-life experiences while pursuing and exploring their related passions, interests, and talents. Through the integration of academic and occupational content the Ramsey FACS program provides a coherent, rigorous, and practical education, emphasizing the higher-order thinking skills necessary for pursuing further education and/or entering the workforce.
Course Descriptions
Prerequisite: None
1 semester 2.5 credits Grades 9 – 12
This culinary arts course has no prerequisites and offers a broad overview of kitchen safety and sanitation. Knife skills, basic cooking methods and terminology, effectively and efficiently reading and executing a recipe, and basic overview of the macronutrients. Food labs are designed to build a strong foundation in sautéing, stir-frying and pan-frying, along with appropriate protein selection for this type of cooking. Other cooking methods will be explored as time permits.
Prerequisite: None
1 semester 2.5 credits Grades 9 – 12
This course offers a broad overview of the art and science of the baking and pastry arts. Because this is an introductory course with no prerequisites, basic information about kitchen safety and sanitation will be covered in addition to an in-depth look at the core ingredients, equipment and fundamental baking principles. Hands-on experiences will include quick breads, yeast breads, cookies, pies, tarts, cakes and icings, custards and fillings, and pastries.
Advanced Culinary Arts
Prerequisite: Introduction to Culinary Arts or Introduction to Baking
1 semester 2.5 credits Grades 9 – 12
Advanced Culinary Arts is a course with a prerequisite of either of the department’s introductory courses, Baking or Culinary Arts. This course explores not only advanced culinary skills, concepts and preparations, but also the impact that our food choices, and food production, have on the environment and our well-being. Students will research where our food originates, explore the impact of large-scale food production, and discuss the concept of farm-to-table, using our courtyard garden and other local resources to supplement the food we prepare in this class. While the focus will be advancing culinary skills and concepts, students will leave with a better understanding of what it means to live more sustainably and how to tackle some of the earth’s big environmental challenges one meal at a time.