Family and consumer sciences

Principles of Culinary and Hospitality is designed to develop an understanding of the hospitality industry and career opportunities, and responsibilities in the food service and lodging industry. Introduces procedures for decision making which affects operation management, products, labor, and revenue. Additionally, students will learn the fundamentals of food preparation, basic principles of sanitation, service procedures, and safety practices in the food service industry including proper operation techniques for equipment. 

• Recommended Grade(s): 10, 11 

• Required Prerequisites: none

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum 

• Counts as a directed elective or elective for all diplomas

Nutrition students will learn the characteristics, functions and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation. This course will engage students in hands-on learning of nutritional concepts such as preparing nutrient dense meals or examining nutritional needs of student athletes. 

• Recommended Grade(s): 11, 12 

• Required Prerequisites: Principles of Culinary and Hospitality 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum 

• Counts as a directed elective or elective for all diplomas

Culinary Arts teaches students how to prepare the four major stocks, the five mother sauces (in addition to smaller sauces) and various soups. Additional emphasis is placed on the further development of the classical cooking methods. This course will also present the fundamentals of baking science including terminology, ingredients, weights and measures, and proper use and care of equipment. Students will produce yeast goods, pies, cakes, cookies, and quick breads. 

• Recommended Grade(s): 11, 12 

• Required Prerequisites: Principles of Culinary and Hospitality 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum 

• Counts as a directed elective or elective for all diplomas

This course covers the techniques and skills needed in breakfast cookery as well as insight into the pantry department. Various methods of preparation of eggs, pancakes, waffles and cereals will be discussed. Students will receive instruction in salad preparation, salad dressing, hot and cold sandwich preparation, garnishes and appetizers. This course also covers the necessary skills for proper recruiting, staffing, training, and management of employees at various levels. The course will help prepare the student for the transition from employee to supervisor. Additionally, it will help the student evaluate styles of leadership, and develop skills in human relations and personnel management.  Bernie’s Place will serve as the onsite restaurant experience for capstone students.

• Recommended Grade(s): 11, 12 

• Required Prerequisites: Principles of Culinary and Hospitality; Nutrition; Culinary Arts

• Credits: 2 semester course, 2 semester required, 1-3 credits per semester, 6 credits max 

• Counts as a Directed Elective or Elective for all diplomas

Hospitality Management prepares students for employment in the hospitality industry. It provides the foundations for study in higher education that leads to a full spectrum of hospitality careers. This is a broad-based course that introduces students to all segments of hospitality, what it includes, and career opportunities that are available; provides a survey of management functions, highlighting basic theories and facts; and exposes students to current trends and current events within the industry. Three major goals of this course are for students to be able to identify current trends in hotel and restaurant management, distinguish the difference between hospitality and tourism, and state differences in front of the house versus back of the house.

• Recommended Grade(s): 10, 11, 12 

• Required Prerequisites: Principles of Culinary and Hospitality 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit/sem   

• Counts as a directed elective or elective for all diplomas

This course presents the essentials of effective food and beverage control while establishing systems for sale values of food and beverages that are outlined. This course addresses the application of the four-step control process to the primary phases of foodservice operations: purchasing, receiving, storing, issuing and production. Labor costs and sales forecasting are analyzed. This course is also an opportunity for the Intermediate Hospitality student to acquire valuable field experience by working as the Hospitality Manager supervision. The student keeps a journal and prepares a report of their experience at the end of the course. 

• Recommended Grade(s): 11, 12 

• Required Prerequisites: Principles of Culinary and Hospitality; Nutrition; Hospitality Management 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1-3 credit/sem   

•  Counts as a directed elective or elective for all diplomas

This course provides students with an overview of skills and strategies necessary to successfully complete a certificate. Additionally, it provides an overview of the history, theory, and foundations of early childhood education as well as exposure to types of programs, curricula and services available to young children. This course also examines basic principles of child development, Developmentally Appropriate Practices (DAP), importance of family, licensing, and elements of quality care of young children with an emphasis on the learning environment related to health, safety, and nutrition. Students may be required to complete observations and field experiences with children as related to this course. 

• Recommended Grade(s): 9, 10, 11 

• Required Prerequisites: none 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum 

• Counts as a directed elective or elective for all diplomas

Early Childhood Education Curriculum examines developmentally appropriate environments and activities in various childcare settings while exploring the varying developmental levels and cultural backgrounds of children. Students may be required to complete observations and field experiences with children as related to this course. 

• Recommended Grade(s): 10, 11, 12 

• Required Prerequisites: Principles of Early Childhood Education 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum 

• Counts as a directed elective or elective for all diploma

This course allows students to analyze developmentally appropriate guidance, theory and implementation for various early care and education settings. It also provides a basic understanding of the anti-bias/multicultural emphasis in the field of early childhood. Students may be required to complete observations and field experiences with children as related to this course. 

• Recommended Grade(s): 10, 11, 12 

• Required Prerequisites: Principles of Early Childhood Education 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum

• Counts as a directed elective or elective for all diploma

This course will prepare students to complete the application, CDA exam, and verification process for the Child Development Associate (CDA) credential. Students may also study the physical, social, emotional, cognitive, and moral development of children from conception to age twelve. Theories of child development, biological and environmental foundations, prenatal development, the birth process, and the newborn baby will be discussed. Additionally, students will explore the aspects of early literacy skill development in young children from birth through third grade. Students will explore techniques, technological tools and other learning opportunities that encourage positive attitudes in children regarding listening, speaking, reading and writing activities. In the course, students will research, examine and explore the use of observation in screening and assessment to promote healthy literacy development in early childhood education. Finally, students will be provided an introduction to caring for each exceptional child. This includes theories and practices for producing optimal developmental growth. Students may be required to complete observations and field experiences with children as related to this course. 

• Recommended Grade(s): 11, 12 

• Required Prerequisites: Principles of Early Childhood;  Early Childhood Curriculum; Early Childhood Guidance 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1-3 credits   per semester, 6 credits maximum 

• Counts as a Directed Elective or Elective for all diploma

This course provides a general introduction to the field of teaching. Students will explore educational careers, teaching preparation, and professional expectations as well as requirements for teacher certification. Current trends and issues in education will be examined. A minimum 20 hour classroom observation experience is required for successful completion of this course. 

• Recommended Grade(s): 9, 10, 11 

• Required Prerequisites: none 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum

• Counts as a directed elective or elective for all diplomas

• Indiana State Univ: EDUC 200 Principles of Teaching

Child and Adolescent Development examines the physical, social, emotional, cognitive, and moral development of the child from birth through adolescence with a focus on the middle years through adolescence. Basic theories of child development, biological and environmental foundations of development, and the study of children through observation and interviewing techniques are explored. The influence of parents, peers, the school environment, culture and the media are discussed. An observation experience up to 20 hours may be required for completion of this course. This course has been approved to be offered for dual credit. Students pursuing this course for dual credit are still required to meet the minimum prerequisites for the course and pass the course with a C or better in order for dual credit to be awarded. 

• Recommended Grade(s): 10, 11, 12 

• Required Prerequisites: Principles of Teaching 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit/sem   

• Counts as a directed elective or elective for all diploma

• Indiana State Univ:  EPSY Psychology of Childhood & Adolescence

Teaching and Learning provides students the opportunity to apply many of the concepts that they have learned throughout the Education Professions pathway. In addition to a focus on best practices, this course will provide an introduction to the role that technology plays in the modern classroom. Through hands-on experience with educational software, utility packages, and commonly used microcomputer hardware, students will analyze ways to integrate technology as a tool for instruction, evaluation, and management. 

• Recommended Grade(s): 10, 11, 12 

• Required Prerequisites: Principles of Teaching 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit/sem  

• Counts as a directed elective or elective for all diplomas

• Indiana State Univ:  CIMT 272 Focus on Technology in the Classroom

The Education Professions Capstone provides an extended opportunity for field experience to further apply concepts that have been presented throughout the pathway. Students will also have the opportunity to explore the topics of exceptional child and literacy development through children’s literature. Students will gain a deeper understanding of inclusive teaching techniques along with policies, theories, and laws related to special education. Students interested in pursuing a career in Elementary Education are encouraged to also study the benefits of using children’s literature in the classroom. This course may be further developed to include specific content for students interested in pursuing a career in secondary education. The course should include a significant classroom observation and assisting experience. 

• Recommended Grade(s): 11, 12 

• Required Prerequisites: Principles of Teaching; Child & Adol Development; Teaching and Learning 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1-3 credit/sem  

• Counts as a directed elective or elective for all diplomas

• Indiana State Univ:  SPED 226  The Exceptional Learner

• Indiana State Univ:  EPSY 341  Education in Multicultural Society

Principles of Human Services explores the history of human services, career opportunities, and the role of the human service worker. Focuses on target populations and community agencies designed to meet the needs of various populations. The course includes a required job shadowing project in a Human Services setting (a suggested four-hour minimum to meet Ivy Tech requirements). This course will also encourage cultural awareness and appreciation of diversity. Focuses on cultural variations in attitudes, values, language, gestures, and customs. Includes information about major racial and ethnic groups in the United States. 

• Recommended Grade(s): 9, 10, 11 

• Required Prerequisites: none 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum 

• Counts as a directed elective or elective for all diplomas

Understanding Diversity encourages cultural awareness and appreciation of diversity. Focuses on cultural variations in attitudes, values, language, gestures, and customs. Includes information about major racial and ethnic groups in the United States. 

• Recommended Grade(s): 10, 11, 12 

• Required Prerequisites: Principles of Human Services 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum 

• Counts as a directed elective or elective for all diplomas 

Relationship & Emotions examines the key elements of healthy relationships. Explores the main problems that damage relationships. Presents research findings on successful and unsuccessful relationships, and emotional connections. Explores the impact of one’s emotional and relationship history on current and future romantic relationships. Presents practical, scientific-based skills for improving relationships. Additionally, this course offers practical and useful information for people who have experienced loss. Students have the opportunity to evaluate their own experiences and attitudes toward loss and grief. 

• Recommended Grade(s): 10, 11, 12 

• Required Prerequisites: Principles of Human Services 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum 

HSC provides opportunities to increase effectiveness in helping people.  HSC examines the helping process in terms of skills, helping stages and issues involved in a helping relationship.  HSC introduces and develops basic interviewing skills, assessment strategies and treatment planning.  This course provides basic information about alcohol and drug abuse, symptoms and effects of abuse and dependence on individuals, families and society.  This course studies group dynamics, issues and behavior, including group functioning and leadership.  This course provides an overview of legal and ethical aspects in the filed of human services with implications for the human service worker, including confidentiality, rights of clients, client records, equal projections for staff and clients, and discrimination.

• Recommended Grade(s): 11, 12 

• Required Prerequisites: Understanding Diversity; Relationships and Emotions 

• Recommended Prerequisites: none 

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum 

Principles of Fashion and Textiles prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the fashion industry. This course builds a foundation that prepares students for all aspects of the fashion creation process. Major topics include: Basic clothing construction techniques, pattern alterations, and use of commercial patterns.

• Recommended Grade(s): 9, 10, 11

• Required Prerequisites: none

• Recommended Prerequisites: none

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum

• Counts as a Directed Elective or Elective for all diplomas

Textiles, Apparel, and Merchandising provides a comprehensive overview of the textiles, apparel and merchandising industry specific to fashion related goods including the nature of fashion, raw materials and production, designers, retailers, and supporting services.

• Recommended Grade(s): 10, 11

• Required Prerequisites: Principles of Fashion & Textiles

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum

• Counts as a Directed Elective or Elective for all diplomas

Advanced Textiles will focus on the study of textiles concerning fiber, yarn, fabric construction and finishes which affect the selection, use and care of textiles

• Grade(s): 11, 12

• Required Prerequisites: Principles of Fashion & Textiles; Textiles, Apparel and Merchandising

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum

• Counts as a Directed Elective or Elective for all diplomas

Fashion Textile Capstone studies the evolution of Western dress from ancient times to the twentieth century. Emphasis on representative style and change over time. Additionally, this course will focus on the Identification of physical features which affect apparel quality. Analysis of 

ready-to-wear apparel to identify features which produce desirable aesthetic and functional performance is also covered.

• Recommended Grade(s): 11, 12

• Required Prerequisites: Principles of Fashion and Textiles; Textiles, Apparel, and Merchandising; Advanced Textiles

• 2 semester course, 2 semesters required, 1-3 credits per semester, 6 credits maximum

• Counts as a Directed Elective or Elective for all diplomas

Principles of Interior Design introduces students to fundamental design theory and color dynamics as applied to compositional design. Investigations into design theory and color dynamics will provide experiences in applying design theory to three-dimensional concepts, human factors and the psychology and social influences of space. These experiences will develop student’s skills in creative problem solving, peer evaluation, and presentation skills.

• Recommended Grade(s): 9, 10, 11

• Required Prerequisites: none

• Recommended Prerequisites: none

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum

• Counts as a Directed Elective or Elective for all diplomas

Interior Design Fundamentals provides students with an overview of the field of interior (environmental) design, including an understanding of fundamental construction knowledge and skills needed in the field. Exercises include small scale space analysis and functional planning based on user needs, furniture arrangement and selection, materials and finishes considerations and presentation techniques. Students will also learn basics regarding building practices, building structures, residential construction techniques, building materials and plan reading. Includes building codes, sustainable design practices, and the preparation of site and construction plans, elevations, sections, three-dimensional drawings details and hand renderings as they relate to construction and presentation drawings.

• Recommended Grade(s): 10, 11

• Required Prerequisites: Principles of Interior Design

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum

• Counts as a Directed Elective or Elective for all diplomas

Materials, Finishes and Design examines the physical properties and characteristics of furniture, materials, finishes and architectural detailing.  The course includes an intensive study of textiles, including fiber sources, identification and classification to finish and sustainable qualities.  Students will apply textile knowledge to interior textile fabrications including window treatments, upholstery, carpet and wall coverings.  Content addresses environmental issues and problems in specifying, estimations, and installing these materials.

• Grade(s): 11, 12

• Required Prerequisites: Principles of Interior Design; Interior Design Fundamentals

• Credits: 2 semester course, 2 semesters required, 1 credit per semester, 2 credits maximum

• Counts as a Directed Elective or Elective for all diplomas

The Interior Design Capstone course is designed to provide students a chance to extend their knowledge and skills through additional coursework and a work-based learning experience.

• Recommended Grade(s): 11, 12

• Required Prerequisites: Principles of Interior Design; Interior Design Fundamentals; Materials, Finishes, and Design

• Recommended Prerequisites: None

• 2 semester course, 2 semester required, 1-3 credits per semester, 6 credits max

• Counts as a Directed Elective or Elective for all diplomas