Family & Consumer Sciences courses focuses on the science and art of living and working well in our complex world. The primary focus is sustainable practices, consumerism, and leadership principles woven throughout the content areas. FCS courses prepare students for careers in culinary arts, hospitality, tourism, education and training, food science and nutrition, health management and wellness, housing and interior design, human/child development and family relations, personal and family finance, and textiles, apparel, and retailing.
Grade: 9-12
Length: 1 semester
Level: General
Credit: 0.5
This basic course in textiles and clothing includes classroom and laboratory experiences to provide students with knowledge and understanding of machine and hand sewing techniques. Included are experiences related to garment construction, machine embroidery, hand sewing techniques, and a study of textiles and their properties. Information related to careers in clothing is incorporated within the course.
Grade: 9-12
Length: 1 semester
Level: General
Credit: 0.5
This is a project-based course focused on the implementation of design principles learned in Clothing 1 in selecting, constructing, and altering products. Project management skills including efficient use of time, materials, technique, and tools are incorporated into the course. Topics include: Types of fabrics, construction techniques, use of tools, equipment and terminology, and impacts of technology.
Grade: 9-12
Length: 1 semester
Level: General
Credit: 0.5
This course includes classroom and laboratory experiences to develop knowledge, skills, and understanding of food and nutrition. Sanitation, food borne disease, and basic skills of kitchen management are taught. Information related to careers in food and nutrition is incorporated within the course.
Grade: 9-12
Length: 1 semester
Level: General
Credit: 0.5
Prerequisite: Foods and Nutrition I
This course opens up to the student the world of regional foods of the U.S. and Canada. Following these experiences, international cuisine is emphasized, including geography and culture of selected countries. Each participant has a major project related to their country of choice.