Family and Consumer Sciences Course Descriptions

Clothing Technology: Introduces students to basic construction skills. There is an entrepreneur unit in which students make and sell pillows. The pillow depicts school spirit or activities or interests of the buyer.

Advanced Clothing: Expands on the skills taught in Clothing Technology. However, students are given the opportunity to explore individual interests while keeping skill levels in mind.

Independent Living: Helps prepare students for life after High School. The course explore employment skills, money management and banking, insurances, how to choose living space and the inherent costs as well as consumer issues. One unit students especially enjoy is the comparison lab where they judge the taste and costs of brand and generic foods.

Foods: Covers basic preparation techniques, an introduction to nutrients and the food pyramid, etiquette and careers in the food industry. One unit studies a specific food group and students prepare recipes using those foods. They have a lab at least once per week.

Advanced Foods: Builds on the skills learned in Foods as more elaborate foods and meals are prepared. Some of the units covered are: pasta, rice, soup, casseroles, breakfast foods, gravy, fondue, salads, appetizers, cake decorating and fish. In addition, meal planning is learned through preparation of a pork chop dinner and cook out. Nutrition is an integral part of each unit.

Foreign Foods: Students learn about culture and geography and how it applies to the food customs of the following foreign countries: Japan, Germany, France, England, Italy, China, Ireland and Mexico. Students are able to experience a wide variety of different foods.

Interior Design: Students learn about the history of housing, roof, window, door and housing styles. Students plan furniture arrangements, pick out floor coverings, wall and window treatments for a floor plan of their design.

Culinary/Hospitality Prostart and Culinary/Hospitality Prostart Work Experience: New courses offered in 2002. The class is introduced to the fast growing service occupations in the food industry and other service industries like lodging. Students will have classroom and lab experience plus they must work 400 hours in the food service industry. With the certificate from successfully completing this class, students can enter several culinary schools with accepted credits.

Internships: Internships allow the student to explore careers they have an interest in by volunteering or being at a paid work site in the community. An exciting way for the student to see first hand opportunities for future employment!


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BACK TO DEPARTMENTS Family and Consumer Science Homepage Teachers Course Descriptions ProStart Child Development		Family and Consumer Sciences Course Descriptions Clothing Technology: Introduces students to basic construction skills. There is an entrepreneur unit in which students make and sell pillows. The pillow depicts school spirit or activities or interests of the buyer. Advanced Clothing: Expands on the skills taught in Clothing Technology. However, students are given the opportunity to explore individual interests while keeping skill levels in mind. Independent Living: Helps prepare students for life after High School. The course explore employment skills, money management and banking, insurances, how to choose living space and the inherent costs as well as consumer issues. One unit students especially enjoy is the comparison lab where they judge the taste and costs of brand and generic foods. Foods: Covers basic preparation techniques, an introduction to nutrients and the food pyramid, etiquette and careers in the food industry. One unit studies a specific food group and students prepare recipes using those foods. They have a lab at least once per week. Advanced Foods: Builds on the skills learned in Foods as more elaborate foods and meals are prepared. Some of the units covered are: pasta, rice, soup, casseroles, breakfast foods, gravy, fondue, salads, appetizers, cake decorating and fish. In addition, meal planning is learned through preparation of a pork chop dinner and cook out. Nutrition is an integral part of each unit. Foreign Foods: Students learn about culture and geography and how it applies to the food customs of the following foreign countries: Japan, Germany, France, England, Italy, China, Ireland and Mexico. Students are able to experience a wide variety of different foods. Interior Design: Students learn about the history of housing, roof, window, door and housing styles. Students plan furniture arrangements, pick out floor coverings, wall and window treatments for a floor plan of their design. Culinary/Hospitality Prostart and Culinary/Hospitality Prostart Work Experience: New courses offered in 2002. The class is introduced to the fast growing service occupations in the food industry and other service industries like lodging. Students will have classroom and lab experience plus they must work 400 hours in the food service industry. With the certificate from successfully completing this class, students can enter several culinary schools with accepted credits. Internships: Internships allow the student to explore careers they have an interest in by volunteering or being at a paid work site in the community. An exciting way for the student to see first hand opportunities for future employment!
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