Family and Consumer Science Course Offerings by Grade Level

Courses highlighted in yellow are available for dual credit through CWI.

Freshman (9th)

Sophomore (10th)

Junior (11th)

Senior (12th)

Teen Living

Teen Living

International Cuisine

International Cuisine

International Cuisine

Nutrition and Food

Nutrition and Food

Nutrition and Food

Nutrition and Food

Culinary Arts

Culinary Arts

Parent and Child Development

Parent and Child Development

FAMILY AND CONSUMER SCIENCES

TEEN LIVING

Course number 0300

Semester – 1 credit

Grade Level – 9, 10                       

Prerequisite - none

Teen Living is a semester length introduction course to the Family & Consumer Science Program.  This class explores teen roles and responsibilities.  Topics covered are communication, nutrition & foods, money management, decision-making, character development, and child development.  

PARENTING AND CHILD DEVELOPMENT

Course number 0330

Semester – 1 credit

Grade Level – 11, 12                     

Prerequisite – none

The course is designed to provide the student with information about parenting and early childhood development. The student will prepare for this by completing the assignments related to each topic of development and participating in the site based playschool.

NUTRITION AND FOOD

Course number 0320

Semester – 1 credit

Grade Level – 9, 10, 11, 12           

Prerequisite – none

Nutrition and Food introduces: basic nutrition facts, effects of nutrition on the body, use of kitchen equipment, food safety and sanitation, food preparation, dining etiquette, and careers in the food industry.  (Vocational Cod FC0201)

        

CULINARY ARTS   

Course numbers 0321

Year – 2 credit

Grade Level -, 11, 12    

Prerequisite – Completion of Nutrition & Food with at least a C grade

Culinary Arts is a semester length course.  It can be taken for either one semester or for the entire year.   Culinary Arts focuses on professional food preparation with practice in the following areas: food preparation techniques and employability skills, and industrial food production.  Special attention is given to preparing products to meet food-service standards.  

INTERNATIONAL CUISINE

Course number 0319

Semester – 1 credit

Grade Level – 10, 11, 12                                                                                                                                    

Prerequisite – none

 

Course description-In this course students will identify food contributions of European, Asian, Mexican, and regional North American foods. Students will learn geographical location of counties and recognize the influence of geography and climate on food habits. Students will identify foods, equipment, and preparation techniques for typical foods for countries studied. Research projects and cooking labs are key components of this course.

FCCLA LEADERSHIP        A – B

Course numbers 0342 and 0343

Year – 2 credits                                                                                                                                              

Grade Level -  9, 10, 11, 12

Prerequisite –

 

 

FCCLA Leadership is designed to be offered to students in grades 9-12.  The course is designed to allow students to explore character traits and to discover the characteristics that are needed to become an effective leader.  A main emphasis of this class is on community service and public speaking in a variety of situations.  Students are given an opportunity to apply the knowledge they gain through the planning and implementation of a community service project.  These projects must include:  

A minimum of 3 public speaking experiences.

Presenting their project at the FCCLA District 3 STAR (Students Taking Action with Recognition ) Events Competition.