Family & Consumer Science Department
Family & Consumer Science Department
Embedded Files
NOW UPDATED FOR 2022-2023!
All Family and Consumer Science Courses
All Family and Consumer Science Courses
Food Foundations L3
Food Foundations L3
FCS130 - 0.5 Credit - Semester Long - Grades 9-12
FCS130 - 0.5 Credit - Semester Long - Grades 9-12
Prerequisite:
None
This course introduces students to the amazing world of food and enables them to develop the skills needed to successfully plan and safely prepare a variety of nutritious and delicious food products. Students will learn how to equip and organize a kitchen workspace then begin to develop foundation food preparation skills. Careers associated with food, cooking methods, food safety, kitchen mathematics, kitchen safety, mealtime etiquette, meal planning, recipe analysis & planning, serving food, and shopping for food are topics that will be covered.
International Foods Region A L3
International Foods Region A L3
FCS131 - 0.5 Credit - Semester Long - Grades 9-12
FCS131 - 0.5 Credit - Semester Long - Grades 9-12
Prerequisite:
C or better in Food Foundations L3
Students will complete a brief review of laboratory procedures and foundation skills for food preparation and then be introduced to the cultures and cuisines of France and Italy. A variety of delicious traditional recipes will be prepared to increase students' understanding and appreciation of each country's cuisine.
International Foods Region B L3
International Foods Region B L3
FCS132 - 0.5 Credit - Semester Long - Grades 9-12
FCS132 - 0.5 Credit - Semester Long - Grades 9-12
Prerequisite:
C or better in Food Foundations L3
Students will complete a brief review of laboratory procedures and foundation skills for food preparation and then be introduced to the cultures and cuisines of China and Mexico. A variety of delicious traditional recipes will be prepared to increase students' understanding and appreciation of each country's cuisine.
The Art of Baking L3
The Art of Baking L3
FCS133 - 0.5 Credit - Semester Long - Grades 9-12
FCS133 - 0.5 Credit - Semester Long - Grades 9-12
Prerequisite:
C or better in Food Foundations L3
Students will complete a brief review of laboratory procedures and foundation skills for food preparation and then focus on the preparation of sweet and savory baked goods. Students will learn about ingredients used for baking, the baking process, storing baked products and will prepare a variety of quick and yeast breads, cakes, cookies, pies and tarts.
The Art of Cooking L3
The Art of Cooking L3
FCS134 - 0.5 Credit - Semester Long - Grades 9-12
FCS134 - 0.5 Credit - Semester Long - Grades 9-12
Prerequisite:
C or better in Food Foundations L3
Students in this course will complete a brief review of laboratory procedures and foundation skills for food preparation and then focus on the preparation of fruits, vegetables, grains, dairy products, eggs, and meat using a variety of cooking methods and creative additions to add nutrition and appeal to meals. Students will learn about various methods of heat transfer, moist heat cooking, dry heat cooking, microwave cooking, herbs and spices, and garnishes.
Integrated Cooking (Option for L0)
Integrated Cooking (Option for L0)
FCS135 - 0.5 Credit - Semester Long - Grades 9-12
FCS135 - 0.5 Credit - Semester Long - Grades 9-12
Prerequisite:
None
This course is being run in conjunction with the Special Education Department and is designed to bring students with diverse learning abilities and backgrounds together in the kitchen. In addition to learning many cooking techniques and recipes, this course is intended to use the communal experience of cooking together as a way to foster independence and to strengthen social and life skills. Students will work collaboratively in all aspects of the class as we sear, slice, sauté, stir-fry, bake, chop, and boil.
Cooking a La Carte: A Culinary Independent Study L4
Cooking a La Carte: A Culinary Independent Study L4
FCS340 - 0.5 Credit - Semester Long - Grades 11-12
FCS340 - 0.5 Credit - Semester Long - Grades 11-12
Prerequisite:
All of: B or better in Food Foundations L3, B or better in at least two other FACS courses, AND recommendation of FACS teacher
This course enables students to delve into self-initiated research and product development relating to culinary topic[s] of personal interest. Through collaborative discussions, independent research, lab-work, process reflections, and product evaluations, students will expand and refine their culinary skills as well as numerous skills necessary for professional success in the 21st century. Students are expected to be curious about the subject[s] they are studying and motivated to engage in extensive research and lab-work. Students will adhere to all established food and kitchen safety protocols and are expected to present culinary projects and written materials that meet exceptional, professional standards with an emphasis on quality.
Page updated
Report abuse