Family and Consumer Sciences

Parenthood and the Developing Child: Grades 9-12 – 0.5 credit (673)

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.

Child Care Today: Grades 9-12 – 0.5 credit (671)

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.

Intro to Preschool Lab: Grades 10-12 – 1 credit (674)

Prerequisite: Child Care Today

Students will explore child development during the toddler years. Through direct interaction, students will operate a preschool lab two times a week under the supervision of the teacher. The preschool lab is for children 2½ to 3½ 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.

Advanced Preschool Lab: Grades 11-12 – 1 credit (675)

Prerequisite: Intro to Preschool Lab and teacher recommendation

Students will explore child development during the preschool years. Through direct interaction, students will operate a preschool lab three times a week under the supervision of the teacher. The preschool lab is for children 4 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 experiences with children are a major part of this course.

Preschool Lab Advisor: Grade 12 – 1 credit (676)

Prerequisite: Advanced Preschool Lab and teacher recommendation

This course is a continuation of the Preschool Lab program and for students who are seriously considering the field of education, social work, child care, and related fields dealing with children. Students will be expected to work independently completing a more in depth analysis to enhance the students’ ability to work with children while still working in the preschool lab. The students have the opportunity to take a leadership role as an assistant to the teacher both in the classroom and lab environments. Students can choose to become an intern in the preschool lab after completing the preschool lab advisor course.

Kitchen Essentials: Grades 9-10 – 0.5 credit (686)

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.

Food Trends: Grades 9-12 – 0.5 credit (685)

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. Students will study the importance of portion control, the impact of sugar and processed foods on the body, and examine modern eating trends such as vegan, gluten-free, non-GMO and much more.

Food Exploration: Grades 10-12 – 1 credit (678)

(Formerly Introduction to Culinary Arts)

Prerequisite: Kitchen Essentials

If you enjoyed the Chef’s Corner class and are interested in expanding your knowledge for personal use or a possible career in the food service industry, this class is for you. On a personal level, you will learn how to prepare food like a gourmet. You will learn everything from setting a gracious table and serving fancy appetizers to spectacular desserts. You will also investigate career paths and practices in the food service industry. A cultural approach to international foods and U. S. regional foods is a popular part of this class. Students become familiar with the geography, climate & culture of countries & regions and explore the foods. In Culinary Arts, students must be willing to open their minds and mouths to new foods!

Pastries and More: Grades 10-12 – 1 credit (682)

Prerequisite: Kitchen Essentials

In Pastries and More, students will build upon the skills learned in Chef’s Corner and learn to make a variety of yeast breads and quick breads. Students will also practice the preparation of different types of cookies, cakes, pastries, and key culinary techniques such as meringue production. Students will practice plating eye catching desserts, and designing and decorating their own custom cakes for a special occasion. This class is recommended for students planning to pursue a degree in the culinary or pastry arts as well as culinary enthusiasts.

Event Planning: Grades 11-12 – 1 credit (684)

This course provides students with an introductory approach to event planning. Emphasis on this course will include: understanding the different types of events, understanding the planning process, budgeting and cost analysis for an event, identifying risk factors in an event proposal, how to deal with problems that might occur during the planning process, creating exciting production design elements to enhance the events’ purpose and theme, and career options and outlooks. Students will learn the step-by-step process to ensure that their event fits the needs of the audience, stays within budget, and remains on time.