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Courses
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Foundations
of Family & Consumer Sciences I A/B (9th/10th) Prerequisite:
NONE
This course is designed to
assist students in developing the core knowledge and skills in the
areas of leadership, human development, family and parenting
education, consumer economics and resource management, housing and
living environments, nutrition and foods, textiles and apparel,
and career preparation. The course allows students to select
specific areas for future concentrated study.
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Child Development and Parenting A/B
Prerequisite: NONE
This course addresses the
knowledge, skills, attitudes, and behaviors associated with
supporting and promoting optimal growth and development of infants
and children. Topics include principles of
physical, emotional, social, intellectual, and moral development;
ages and stages of childhood; prenatal development; impacts of
heredity and home and community environments; roles,
responsibilities and challenges of parenthood.
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Early
Childhood Education A/B (10th-12th)
Prerequisite: Child Development
Prepares
students for employment in early childhood education and
services. The course addresses childcare and development issues.
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Introduction to Interior Design A/B
Prerequisite: NONE
This course is designed to
prepare students to understand the interior design industry.
Areas of study include: world of interior design; social,
psychological, and economic influences; trends and issues;
elements of design; and interior design principles.
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Interior Design Fundamentals A/B
Prerequisite: Introduction to Interior Design
This course addresses the
hands-on applications of the design fundamentals as applied to
body composition. Items discussed include elements of design,
principles of design, and color. The use of the sewing machine is
explored during application-based projects.
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Nutrition & Wellness A/B
Prerequisite: NONE
This course teaches fundamental
cooking skills, as well as how to make wise decisions in planning,
buying, preparing and serving foods which are nutritious and
economical. Good nutrition is stressed as well as basic kitchen
survival skills.
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Advanced Nutrition & Wellness A/B
Prerequisite: Nutrition &
Wellness
Develops
skills in the analysis of food nutrients and nutritional programs
and the development of menus to meet Nutrition Standard Menu
Planning Guidelines.
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Professional Foods I A/B
Prerequisite: Teacher
Recommendation
This course prepares students
for employment in a wide spectrum of food industry careers. The
course of study includes the development of skills in food safety
and sanitation, accident & injury prevention, kitchen basics,
operating and maintaining commercial utensils and equipment,
preparation of commercial food items, the art of service,
controlling costs, food management functions, and customer
relations. At the end of the course students must have
participated in 200 hours of work-based learning experiences and
pass a final exam to fulfill partial requirements for the National
ProStart Certificate.
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Professional Foods II A/B
Prerequisite: Teacher Recommendation
This course focuses on the art
of service, marketing and the menu, desserts and baked goods, meat
poultry, and seafood, stocks, soups and sauces. Accounting
practices and the hospitality field are examined as well.
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FACS Internship A/B
Prerequisite: Teacher Recommendation
Prepares students for a career
through teacher-supervised work-based training experience. A
student portfolio to document experience is required.
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