Family & Consumer Science

RECOMMENDED FAMILY & CONSUMER SCIENCE COURSE SEQUENCE

FAMILY & CONSUMER SCIENCE

80801W  INTRO TO FOODS

(Grade 9,10,11,12) (0.5 Elective Credit)

(Prerequisite:  None)

This introductory course provides students with foundational skills in food preparation and kitchen safety. Using the ServSafe program, students learn essential safety and sanitation practices. Units include measuring techniques, equipment use, basic knife skills, principles of cooking, and the use of flavors and seasonings. While the course emphasizes foundational knowledge, it also includes practical application in the kitchen to reinforce key concepts and build hands-on skills.  Upon successful completion of this course, students are eligible to take The Art and Science of Cooking, Sports and Nutrition, or Creative Cuisine.  

8080W  THE ART AND SCIENCE OF COOKING

(Grade 10,11,12) (0.5 Elective Credit)

(Prerequisite:   Successful completion of Intro to Foods or previous courses of Cooking and Nutrition or Baking and Nutrition)

This advanced culinary course explores both the creativity and technical precision behind professional cooking. Students will build on foundational skills as they learn to prepare and plate appetizers, develop flavorful stocks and sauces, cook a variety of vegetables and meats, and explore preservation techniques such as pickling and curing. Emphasis is placed on understanding the science behind cooking methods and how ingredients interact to create balanced, high-quality dishes. Students will apply critical thinking, artistry, and culinary science to elevate their skills and deepen their appreciation for the craft of cooking.  

80807W  CREATIVE CUISINE

(Grade 10,11,12) (0.5 Elective Credit)

(Prerequisite:  Successful completion of Intro to Foods or previous courses of Baking and Nutrition or Cooking and Nutrition)

This advanced baking course blends culinary artistry with food science to help students develop creativity, precision, and confidence in recipe development. Through hands-on exploration, students will investigate how ingredients and techniques influence the chemistry, texture, and flavor of baked goods. Units include altering and developing recipes, mastering food textures through advanced desserts like crème brûlée, tempered chocolate, and soufflés, exploring unique flavor pairings, and perfecting presentation through cake and cupcake decorating. Students will apply both science and imagination to design innovative and visually stunning desserts. 

80808W  FASHION AND TEXTILE DESIGN

(Grade 9,10,11,12) (0.5 Elective Credit)

(Prerequisite:  None)

Students will study the exciting world of fashion as applied to designer and ready-to-wear clothing industries.  Learn how to use the elements and principles of design as applied to wardrobe coordination.  Consumer knowledge of the apparel and textile industry will lead students to make wiser consumer choices.  Awareness of career opportunities related to fashion, modeling, and entrepreneurial projects will support students’ interest in pursuing further education in these fields.  Hands-on projects will include newly learned hand and machine sewing skills that complement popular fashion trends in today’s marketplace.

80809W FASHION AND TEXTILE DESIGN 2

(Grade 10,11,12) (0.5 Elective Credit)

(Prerequisite:  Successful Completion of Fashion and Textile Design)

Students will continue their study of the exciting world of fashion as applied to designer and ready-to-wear clothing industries.  Learn how to use the elements and principles of design and create a hand designed and constructed collection.  Hands-on projects will include advanced hand and machine sewing skills that complement fashion trends in today’s marketplace.

80810W  INTERIOR DESIGN

(Grade 10,11,12) (0.5 Elective Credit)

        (Prerequisite:  None)

Students will learn about the exciting world of interior design as it applies to home and office spaces.  Learn to make wise housing choices, about art principles, and their application to decorating choices, study floor plans, room and furniture arrangement and selection, study housing styles, as well as, consumer rights and responsibilities.  Students will gain an understanding of the elements and principles of design and utilize them to create elaborate living spaces.  They will learn to analyze a client’s needs and select appropriate colors, fabrics, furnishings, lighting and furniture.

80821W  INDEPENDENT LIVING

(Grade 11,12) (0.5 Elective Credit) 

(Prerequisite:  None)

Students will face the reality of living on their own after high school through activities that require decision-making in the areas of financial management, housing, transportation needs, education, consumerism, foods and nutrition, and work situations.  Students will learn better communication techniques and relationship skills.  Specific activities include shopping for food, apartments, cars, clothing, banks, and other consumer needs.  Students will also learn about their rights and responsibilities as a U.S. citizen as well as how to live a healthy life.  The course curriculum is heavily influenced by student needs and understanding in order to provide students with the tools and information they need to become successful adults.  

80822W  CHILD DEVELOPMENT

(Grade 10,11,12) (0.5 Elective Credit)

(Prerequisite:  None)

Students will learn about the five areas of development, the characteristics of development and how to direct the behavior of children from birth to early childhood.  Directed experiences outside of school will focus on observations, practicing behavioral techniques, and a parenting simulation using our Real Care babies.  Overall, students will discover their personal abilities as they relate to children and become sensitized to the needs of children for their optimum development.

80823W  SPORTS AND NUTRITION: EATING FOR A HEALTHY YOU

(Grade 11,12) (0.5 Elective Credit)

(Prerequisite:  Successful completion of Intro to Foods or previous courses of Cooking and Nutrition or Baking and Nutrition) 

This course is designed for students interested in the science of nutrition, health, and human performance. It explores the physiological and biochemical relationships between diet, metabolism, and physical activity. Areas of study include the fundamentals of nutrition science, nutrient metabolism, evidence-based dietary guidelines, energy balance, body composition, and the role of macro- and micronutrients in performance and recovery. Students will also examine current research and medical perspectives on nutrition-related health issues, sports supplementation, and the prevention of diet-related diseases. This course is ideal for students considering careers in sports medicine, healthcare, nutrition, or physical training, as it provides a strong foundation in the scientific principles that connect diet, health, and performance.