Family and Consumer Science

Child Psychology and Development 

(Grades 10-12) ½ year, ½ credit

This course is designed to provide students with a foundational understanding of child growth and development. It will examine major theories of child development including key aspects of physical, emotional, social, and intellectual growth. Emphasis will be placed on the knowledge needed to work with children, become a parent, and protect children's rights. Students will also explore the influence of various environmental factors on a child’s development. Additionally, the course will introduce career opportunities in the field and highlight the personal qualities essential for success in these roles. Students have the opportunity for dual enrollment, earning college credit while completing the course.

International Foods

(Grades 10-12): ½ year/½ credit

This course explores regional and international foods, diets, and customs, examining how history, geography, and climate shape culinary traditions. Students participate in collaborative labs, preparing and sampling foods from diverse cultures. Through this course, students explore global culinary traditions, gaining an appreciation for both the diversity and shared flavors that connect cultures around the world.

Real-World Living

(Grades 10-12): ½ year/½ credit

This course prepares students for life after high school by teaching practical skills in problem-solving, personal responsibility, and everyday living. Students explore goal-setting, career and workplace skills, financial and digital literacy, health and wellness, and civic and community awareness. Through hands-on projects and class discussions, students develop the competencies highlighted in the Portrait of a Graduate: adaptability, communication, critical thinking, empathy, and perseverance while building the confidence and independence needed to succeed in college, the workforce, and beyond.

Foods and Nutrition

(Grades 10-12): ½ year/½ credit

This course focuses on building nutritional literacy and practical culinary skills. Through classroom instruction and hands-on activities, students learn about the food supply, nutrition fundamentals, food preparation, and meal management, all while developing essential teamwork and collaboration skills.