FAMILY AND CONSUMER SCIENCES
Ms. Millie Marchese, Technology Director
AIMS OF THE PROGRAM
The overall aim of the Practical Arts Department is to help students use resources better to improve the quality of life for themselves and their families. It is also the aim of the Department to give students the logical thinking skills for better decision-making powers.
WHO SHOULD TAKE FAMILY & CONSUMER SCIENCES:
· Any student interested in gaining greater insight into human development and relationships
· Any student interested in culinary arts, health and fitness in relation to diet and weight control; regional and international foods
· Any student interested in learning skills for life.
SEQUENCE INFORMATION
All Family & Consumer Science courses are open to all students on an elective basis. In addition, a student can elect to take either a 3-unit or a 5-unit sequence in Human Development or Foods and Nutrition, as follows:
HUMAN DEVELOPMENT
· 3-unit sequence: 2 units of REQUIRED COURSES. You must take the following 4 courses:
Intro. to Occupations 1/2 unit
Adolescent Relations/Family Dynamics 1/2 unit
Human Development CORE* 1/2 unit
Food & Nutrition CORE* 1/2 unit
· 1 unit of ELECTIVES. You may choose from the following:
Child Development 1 1/2 unit
Child Development 2 1/2 unit
Exploring Childhood 2 units
HUMAN DEVELOPMENT
· 5-unit sequence: 2 units of REQUIRED COURSES. Same as for 3-unit sequence.
· 3 Units of ELECTIVES. You may choose from the following:
Child Development 1 1/2 unit
Child Development 2 1/2 unit
Exploring Childhood 1 unit
NOTE: If student elects a 5-unit sequence in Family and Consumer Sciences, the World Languages requirement is waived.
* Human Development Core course is Adolescent Relations/Family Dynamics.
* Food and Nutrition Core course is Culinary.
* All students taking Introduction to Occupations as part of a sequence must take Adolescent Relations.
FOODS AND NUTRITION
· 3-unit sequence: 2 Units of REQUIRED COURSES. You must take the following 4 courses:
Career and Financial Management 1/2 unit
Adolescent Relations/Family Dynamics 1/2 unit
Human Development CORE 1/2 unit
Food and Nutrition CORE* 1/2 unit
· 1 Unit of ELECTIVES.
International & Regional Foods 1/2 unit
Food and Fitness 1/2 unit
Gourmet Foods 1/2 unit
* Human Development Core course is Adolescent Rel./Family Dynamics
* Food and Nutrition Core course is Culinary Arts.
731 CHILD DEVELOPMENT 1 ½ year – ½ credit
Prerequisite: None if taken as an elective. Fulfills an elective requirement for those students pursuing a sequence in Human Development.
This course focuses on parenting skills and infancy. It is centered upon the vast number of choices individuals make in relation to parenting and the many roles and responsibilities they face. Students will learn the stages of development from conception to birth and from infancy through the toddler years.
732 CHILD DEVELOPMENT 2
½ year – ½ credit
Prerequisite: None, if taken as an elective. Fulfills an elective requirement for those students pursuing a sequence in Human Development.
Students will gain an understanding of and do projects based on the physical, intellectual, social and emotional needs of toddlers and young children.
733 EXPLORING CHILDHOOD 1 year – 2 credit
Open to Juniors and Seniors Only
Students will study the foundation of child development and have daily field site experiences at our district’s kindergarten and elementary schools. Students will study the physical, intellectual, emotional and social development of four to ten year old children. Student will assist teachers and facilitate lessons preparing them for becoming teachers or leaders in child related occupations. This class will be scheduled as a double period.
Earn high school credit while maintaining your after school job: babysitting, tutoring, employment at day care, community centers, after-school programs. This course will be project oriented enabling you to develop the skills needed to work with children of all ages. Three hundred hours of employment is required for each semester.
740 BAKING ½ year – ½ credit
Prerequisite: None
This course will introduce you to the goodies of the oven. It will include pies, cakes, cookies and breads as well as the skills necessary to produce a delicious product. NOTE: This course does not meet sequence requirements. It is for elective purposes only.
737 CULINARY ARTS ½ year – ½ credit
This is an introduction to foods; a survey of various dishes from breakfast to dinner, appetizer to dessert. The student will learn basic culinary methods, terms, and techniques. Measurement, health and safety considerations, and menu planning will be explored. Emphasis will be on gaining skills and knowledge which can be applied to more advanced courses. THIS COURSE IS REQUIRED OF ALL STUDENTS PURSUING A SEQUENCE IN HUMAN DEVELOPMENT OR FOODS AND NUTRITION.
736 FUNDAMENTALS OF CULINARY ARTS ½ year – ½ credit
Prerequisite: Prior approval of Special Education Supervisor
An introduction to foods. In a small group setting, students will have the opportunity to learn basic culinary methods, menu planning, budgeting and food shopping skills.
754 FUNDAMENTALS OF BAKESHOP ½ year – ½ credit
Prerequisite: Prior approval of Special Education Supervisor
In a small group setting, students will learn to bake cookies, pies, and more. A variety of ingredients and techniques will be used and a multitude of demonstrations will be presented.
742 ADVANCED BAKESHOP ½ year – ½ credit
Prerequisite: Completion of baking#740. This course fills an elective requirement for those students pursuing a sequence in Food and Nutrition.
In this second level course, students will learn advanced baking techniques, the importance of appearance, presentation and the use of specialized equipment. Creativity will be experienced preparing fancy cookies, cakes, cake decorating and candy making skills.