Family & Consumer Sciences

Experiences in this course will assist students in developing an understanding of the parenting process and of parenting skills. This half semester course examines child development from birth through the age of three. Students will learn about child growth and development, various family structures, and promoting the health and safety of children. The effects of teen pregnancy will be examined. Students will use baby simulators over a weekend to experience the time, energy, and patience required to have a baby. We will examine the psychological and sociological effects of adding a baby to the family unit. Child development is examined physically, intellectually, emotionally, and socially. 

This course will prepare students to teach in the Preschool Lab.

Caregiving for children is a viable skill in the 21st century.  This half semester course will focus on how being a caregiver plays an important role in a child’s development. Students will learn the characteristics and responsibilities of a good caregiver and the skills needed to find work with children. They will explore career opportunities, design developmentally appropriate activities, and integrate the knowledge, skills, and practices needed to assist in running the on- site preschool/lab program if they chose to continue with the next course: Introduction to Preschool Lab.

Prerequisite: Child Care Today

Students will explore the necessary knowledge, skills and experiences for organizing and implementing a program for preschool children. Through direct interaction, students will operate a preschool lab four times a week under the supervision of the teacher. Emphasis is placed on developing learning activities and centers to be used in a childcare program. The preschool lab is for children 2½ to 5 years of age. The areas of physical, intellectual, emotional, and social development will be studied. Theory and instruction, preparing instructional materials, and hands-on experience with children are a major part of this course. This is a laboratory-based class where students will be actively involved in the learning process through authentic laboratory experiences, while maintaining appropriate professional behavior.

Prerequisite: Intro to Preschool Lab and teacher recommendation

Students will continue to apply the principles and theories of child development while planning, teaching, and performing administrative duties in the child development laboratory.

Through direct interaction, students will operate a preschool lab four times a week under the supervision of the teacher. Emphasis is placed on the skills, knowledge, and attitudes needed to work effectively with children, parents, and staff and the importance of ethics, professionalism, and continuing education in pursuing a career. The preschool lab is for children 2½ to 5 years of age. The areas of physical, intellectual, emotional, and social development will be studied. This is a laboratory-based class where students will be actively involved in the learning process through authentic laboratory experiences while maintaining appropriate professional behavior. 

This is an introductory course that provides students with the opportunity to learn basic kitchen skills. This course is designed to give students an overview of kitchen and food handling safety, cooking methodology and processes, and meal planning.  Students will learn the foundational skills needed to take more advanced cooking classes. Successful completion of Kitchen Essentials is a prerequisite for both Pastries and More and Food Exploration. 

This course is designed to provide students with an overview of current food trends, diets, and contemporary food issues.  Students will gain a better understanding of why individuals choose to, or need to, follow various diets, as well as educate them about contemporary issues regarding food and nutrition. Students will compare processed foods to their more natural food counterparts and learn about the benefits of being an educated consumer. Modern eating trends such as vegan, gluten-free, and non-GMO are also explored. 

Prerequisite: Kitchen Essentials

This course focuses on studying foods from different regions. The first half of the course is spent exploring regional foods within the U.S., while the second half of the course is spent exploring foods from other parts of the world. Cooking labs are scheduled weekly. Students will make a variety of foods including pizza, quesadillas, pasta and more. Students are required to complete independent research on a specific country and will be required to develop a portfolio showcasing the recipes that they create during the cooking lab days. 

Prerequisite: Kitchen Essentials

This course focuses on elements of baking. Cooking labs will be scheduled weekly. Students will learn about different types of batters, and pastry doughs and how to properly proof and knead yeast breads. They will also learn how to temper chocolate, make pie crust, and will spend several weeks learning how to use cake decorating tools. This course does require students to complete several independent projects on specialty desserts, bread making and a Google site portfolio.