Family & Consumer Sciences Courses

    This course is designed to present basic subject matter in these areas:

    1. Relationships and Families
    2. Clothing and Textiles
    3. Foods, Nutrition and Wellness
    4. Child Care Development
    5. Consumer Decision
    6. Housing, Furnishings and Equipment
    7. Introduction to the World of Work

    The basic areas may not be taught in the sequence given.  Learning experiences assist students in understanding themselves, their roles in today's society and the nature of homemaking and other home economics related careers.

    This course helps students understand the responsibilities, satisfactions and stresses of parenthood.  Special attention is given to preparing for parenthood, prenatal development and care, and childbirth. Course content includes the following: managing and organizing parenting by applying decision-making and goal-setting skills; applying the basic principles of the parenting process; practicing health and safety standards as related to parenting.  Special attention is given to the needs of teenage parents and to the importance of readiness for parenthood. During the course, each student will be required to care for a Real-Care baby simulator.

    This course emphasizes learning experiences with children.  The students will learn about the mental, physical, social and emotional development of children, primarily preschoolers.  Students will also learn about organizing and running a daycare/preschool, evaluating a preschoolers progress, and they will create various projects for preschoolers in the following areas:  art, science, math, puppetry, storytelling and music. Students will be required to furnish their own supplies. This class is a prerequisite for Child and Day Care Services.

    FOODS I  
    This course is recommended for students interested in the food service program sequence. This course includes basic classroom and laboratory experiences needed to develop knowledge and understanding of basic food principles and applied nutrition for people of all ages.  The course content centers around the following duty areas: promoting food service and preparation management using the decision-making process; meeting basic needs by applying nutrition concepts; meeting health and safety needs in planning, preparing and serving food; maximizing resources when planning/preparing/serving food; promoting hospitality in food practices; and analyzing individual and family nutritional needs in relation to change.  Information related to careers in foods and nutrition is incorporated throughout the course. In the second part of this course, more attention is paid to food selection and preparation for special circumstances and dietary needs. Laboratory sessions are devoted to preparation of foods with specific characteristics. Course content includes the following broad areas of emphasis: careers in foods and nutrition, influences on food customs, diet and health, current nutritional issues, planning for special food needs, safety of foods, food purchasing, prevention of foodborne illness, and conservation in food preparation.  The application of the above-mentioned areas of emphasis to food service occupations is stressed.  This course provides an introduction to commercial food service, preparation and management.

    This course uses the basics learned in Foods I to relate them to a commercial food service setting.  Food management skills, menu planning, food purchasing, sanitation and quantity food production are practiced with emphasis on customer satisfaction.  Careers in the foodservice industry are reviewed. Students learn the use and care of some commercial food service equipment. The second part of this course is designed to provide students interested in a career in food service with the information and practical experiences needed for the development of food service job-related competencies.  The students receive laboratory experiences using food service equipment, preparing food in quantity and serving food. Safety and sanitation are emphasized. Training experiences simulate those found in business and industry.

    This course is designed to provide students interested in a career in child and daycare with practical experience.  The class will include the operation of a preschool setting for children. Students will teach preschoolers using materials they have created and developed. Students will provide activities for the preschoolers in art, music, storytelling, puppet shows, math and science. During the class students will learn to observe and evaluate the preschoolers in the following developmental areas: mental, physical, social and emotional.  A dress code will be implemented in alignment with childcare services in the community. Each student must have passed Early Childhood Education.