Family/Consumer Science

Subject	Sem 1 Course No	Sem 2 Course No.	Year	Prerequisites, Recommendation and Related Information
Adult Living	HE601	HE602	11-12	None
Child Development	HE603	HE604	10-12	None
Parenting	HE597	HE598	9-12	None
Interior Design	HE617	HE618	10-12	None
Foods & Nutrition 1	HE612	HE622	9-12	None
Foods & Nutrition 2	HE623	HE624	9-12	Foods & Nutrition 1
Food Service Occupations 1		HE626	10-12	Foods 2 with C or above or recommendation of the teacher
International / Advanced Foods	HE645		10-12	Foods 2 with C or above or recommendation of the teacher
Advanced Foods Service Occupations 2		HE630	10-12	Foods 2 with C or above or recommendation of the teacher
Diversified Occupations	CO853	CO854	11-12	Coordinator Approval and Application
Please Note: Departmental honors in Family and Consumer Sciences will be awarded to each senior who has earned four semesters of A.

 

ADULT LIVING - GENERAL COURSE DESCRIPTION:  This course is designed to assist students in achieving satisfaction in life through responsible participation as adults in the home, community and workplace.  Units covered are personality and basic needs, goal-setting, decision-making, family structure, communication, stress, teen relationships, singlehood, mate selection, engagements and weddings, marital adjustments, family crises, becoming a parent, retirement, aging and death.  THE STUDENT:  This course relates directly to the student’s present and future needs.  Special emphasis on teen problems include dating, teen pregnancy, abuse, and stress helps the student realize their own situations in relation to others.  Various discussions, guest speakers, and current literature is used to reinforce learning. (ST# 22207A001)

CHILD DEVELOPMENT - GENERAL COURSE DESCRIPTION:  Child Development emphasizes learning experiences which help students gain understanding of the physical, intellectual, social, and emotional development of infants and young children.  Students also study prenatal care and childbirth.  The course content centers around meeting children’s needs in order to help them develop to their full potential.  Other topics included are food and nutrition,  health care, and safety as they relate to infants, toddlers, and preschoolers. Information related to careers in child care is incorporated into the course.  THE STUDENT:  A class for students interested in understanding and caring for young children.  Information gained in this class could be used in a job related to child care and also in their own personal family situations now and in the future. (ST#19052A001) 

PARENTING - GENERAL COURSE DESCRIPTION:  This course is designed to help students think through the responsibilities, satisfactions, and stresses of parenthood.  The course content includes preparing for parenthood and caring for, nurturing, and guiding the infant, toddler, preschooler, school age child, and the adolescent.  Special focus is given to the importance of readiness for parenthood, stress prevention and management, and the work of community agencies that help parents deal with various types of parenting crises.  Opportunities are provided to develop skills in resource management and decision making.  The course offers a comprehensive treatment of the subject for a person who is considering ever becoming a parent or who is a parent. Emphasis is given to raising physically and emotionally healthy children and building positive parent-child relationships.  THE STUDENT:  A course for the student who is interested in gaining insight into successful parent-child relationships.  Practical information such as characteristics of successful parents, prenatal and infant care, health, nutrition and safety of children, discipline and building character and self-esteem will be presented in class.  Students care for the Baby-Think-It-Over simulator for three days or write an equivalent paper.  (ST# 19052A001)

INTERIOR DESIGN - GENERAL COURSE DESCRIPTION:  The course provides classroom experiences to introduce the student to the interior design and home furnishings field.  Selection and placement of furniture, accessories, equipment, and lighting are studied.  Students also learn principles of kitchen  and bathroom design as well as how to analyze floor plans.  The application of the elements and principles of design is emphasized throughout the course.  Class projects and activities help students learn how to select materials for walls, floors, upholstered furniture, and window treatments.  This course also introduces students to the many career opportunities in housing-related fields. STUDENT:  All students would find this course of value since our home environment influences us all.  The course is designed so that students can express themselves through various individual projects.  (ST# 22211A001)

FOODS AND NUTRITION 1 - GENERAL COURSE DESCRIPTION:  Foods and Nutrition 1 is a beginners food course which stresses the importance of correct measuring, kitchen safety, following recipes, use and care of kitchen equipment, and sanitation.  This class focuses on healthy food choices.  Food preparation units include baking yeast and quick breads, cookies, preparing fruits and vegetables, eggs, cheese dishes, and soups.  THE STUDENT:  This elective course is open to any year student who has an interest in foods vocationally or as enrichment.  It is a good basis for students interested in food service.  (ST# 16054A001)

INTERNATIONAL/ADVANCED FOODS - GENERAL COURSE DESCRIPTION:  International/Advanced Foods is an elective course open to students who have completed Foods 1 and 2 with a C or above or by recommendation of the teacher.  It is a semester course which includes the study of foods from foreign countries and their influences on American Cuisine.  Other units of study include ingredient substitutions for recipes, microwaving techniques, and small kitchen appliances.  THE STUDENT:  A large segment of this semester course includes the study of foreign foods.  Students cover foods grown, recipes, climate, and customs from various countries; foods from those countries are prepared and tasted in class.  Students need to be open to tasting ALL the foods from different cultures  (ST# 16054A002)

ADVANCED FOOD SERVICE OCCUPATIONS 2 - GENERAL COURSE DESCRIPTION:  Advanced Food Service 2 is a semester course open to students who have completed Foods 1 and 2.  Topics covered in this skills level of foods are as follows: Vegetarian Meals, Low Cholesterol, Fish and Seafood and Poultry.  Learning about serving methods helps students when planning, preparing, serving and evaluating complete meals.  THE STUDENT:  This Advanced Foods and Nutrition course covers new topics not touched upon in lower level foods courses.  Course content is continually updated to include current topics of interest. (ST# 16054A002)

DIVERSIFIED OCCUPATIONS - GENERAL COURSE DESCRIPTION:  This course is open to students who have an aptitude and desire to work in a part-time job while also attending school.  Students will gain knowledge and skills related to obtaining jobs and more importantly keeping a job.  This course is not skill specific as the other co-op courses but emphasizes basic job entry skills and “soft” skills needed to retain or advance in a specific job.  Students will earn 1/2 credit for the classroom instruction and 1/2 credit for the on-the-job training instruction each semester.  The student will not receive credit for the OJT part of this course unless they maintain a minimum hours worked during the course.  THE STUDENT:  To be accepted into this program a student must demonstrate a good attitude, attendance, and discipline record.  While students may keep a prior job, it is not required for admittance to this program.  A willingness to work is required. Transportation to the job site is the responsibility of the student.  (ST# 22153A001)