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FAMILY AND CONSUMER SCIENCE (FACS)
Family and Consumer Science is designed to provide students with basic information and skills needed to function effectively within the family and within a changing, complex society. Emphasis is given to the development of competencies related to Family, Career, and Community Leaders of America (FCCLA); individual and family relationships; housing and interior design; wardrobe planning and selection; garment care and construction; the physical, emotional, social and intellectual development of children; nutrition and food selection; healthy lifestyle choices; meal planning, preparation, and service; home management; money management; the application of current technology in the home and workplace. Upon completion of this course, the student should have developed life skills that promote a positive influence on the quality of life. There is a $25.00 fee required.
FOOD SAFETY AND NUTRITION
This course focuses on the development of essential food safety practices needed to select, receive, store, prepare, and serve food, as well as the skills needed to select the food that meets the nutritional needs of individuals and families. Students will learn to create and implement an environment of food safety procedures based on the latest FDA Food Code and local regulations. Emphasis is given to the development of competencies related to nutrition, weight control, the food consumer, and the effect of technology on food and nutrition. With the completion of this course, students should be able to apply sound sanitation practices and to apply sound nutritional practices, which will have a positive effect on their health certification.
DYNAMICS OF HUMAN RELATIONS
Dynamics of Human Relationships focuses on the development of skills needed in order to build and maintain successful relationships in the home, community, and workplace. Emphasis is given to the development of competencies related to personality development, decision-making, communication, relationships outside the family, and careers in the field of human relations.
LIFESPAN DEVELOPMENT
Life Span Development focuses on skills needed to guide the physical, intellectual, emotional, and social development of children. Emphasis is given to the development of competencies related to the study of children, pregnancy and prenatal development, birth and the newborn, types of growth and development, stages of growth and development, needs of children, factors influencing the behavior of children, children with special needs, coping with crises, the effects of technology on child development, and careers related to the area of child development.
LIFETIME SPORTS AND NUTRITION
Life and Fitness Nutrition enables students to analyze the interaction of nutrition, foods, and fitness for overall wellness of individuals and families throughout the lifespan. In this course students will develop nutrition and fitness habits to make wise decisions regarding healthy living and prevention of disease through these practices. As active learners, students develop higher order thinking skills and academic skills in the areas of math, science, language arts, and social studies through the evaluation of relevant nutrition and wellness information.
CULINARY ARTS I
Culinary Arts I is a year course designed to expand students’ knowledge in the culinary arts profession. Emphasis in this course is given to the study of kitchen staples, principles of cooking, soups, stocks and sauces, dairy products, eggs, fruit and vegetables, grains and pasta cookery, meat cookery and principles of baking. Upon completion of this course, students should have attained basic skills needed for entry level employment in the food service industry, customer relations, purchasing and storage of foods, cooking techniques and principles of baking.
CULINARY ARTS II
Culinary Arts II is a year course designed to expand students’ knowledge in the culinary arts profession. Emphasis in this course is given to the study of sauces, garden-manager, advanced meat preparation, advanced poultry preparation, fish and shellfish, candy making, chocolate, advanced baking and pastries, plating, presentation and garnishing, and career opportunities. Upon completion of this course, students should have attained basic skills needed for employment in the food service industry or further education in the culinary arts.