Family & Consumer Science

  • All Family and Consumer Sciences courses will count for Practical Art credit. Students need 1.0 Practical Art credit to graduate.

    CHILD DEVELOPMENT COURSES
    4705 CHILD DEVELOPMENT I
    Credit: 1/2 unit
    Open to Grades: 10-12
    Child Development I is a study of the physical, intellectual, and social/emotional development of children from birth through elementary school. This experiential learning setting will include interaction with children in the Statesmen Preschool as well as classwork. This course is recommended for responsible, motivated students who enjoy working with children and studying all aspects of their development.

    4725 CHILD DEVELOPMENT II
    Credit: 1/2 unit
    Recommendation: Students who have earned a “C” or better in Child Development I experience a challenging yet appropriate placement in this course.
    Open to Grades: 10-12
    Child Development II expands the role of the teacher in a preschool. Effective ways of teaching young children in a classroom setting will be emphasized. Students will plan, present, and evaluate learning experiences for young children in the Statesmen Preschool. Specific emphasis will be on lesson planning, art, music, science, math, reading readiness, and physical activities. This experiential learning course is strongly recommended for highly motivated students who are considering a career in a child oriented field. Note: An Honors Grade may be possible for this course.

    4745 CHILD DEVELOPMENT III
    Credit: 1/2 unit
    Recommendation: Students who have earned a “C” or better in Child Development II experience a challenging yet appropriate placement in this course.
    Open to Grades: 11-12
    Child Development III will expand skills in working with young children by developing specific projects utilized in the Statesmen Preschool. Areas of study may include becoming the financial management, science, reading, math, music and physical coordinator for the center. Students will be responsible for selecting, ordering, inventorying, and using equipment related to their area of study. The mechanics of running an effective program with parent involvement, resource management, and a safe environment will be emphasized. Assisting children with special needs will also be included. Child Development III is an experiential learning experience for students who are planning a future in a child related field. Note: An Honors Grade may be possible for this course.

    4755 CHILD DEVELOPMENT INTERNSHIP
    Credit: 1 unit
    Prerequisite: Proficiency in Child Development sequence and instructor’s approval
    Open to Grades: 11-12
    Child Development Internship provides an experiential learning experience by working in an elementary or early childhood center. During the two hour class block, the students will assist the teacher with projects involving young children. Since this course may be off campus, transportation to the facility is the responsibility of the students. This experiential learning course is perfect for highly motivated, dedicated students who wish to increase their ability in working with children in a unique positive atmosphere.

    FASHION AND INTERIOR DESIGN COURSES
    4520 FASHION DESIGN I
    Credit: 1/2 unit
    Open to Grades: 9-12
    Fashion Design I is an introductory course encompassing sewing skills and the foundational knowledge of the fashion industry. The study of colors, elements of design, industry terminology, construction methods, and fabrics will be combined to create original sketches for garments that include history time periods up to modern day. The operation of a sewing machine coupled with garment construction techniques will allow students to create several personal and service learning projects. Students will also explore varied career options within the fashion industry including fashion merchandising, product and design development, and garment construction. Individual sewing supplies are preferred, but can be provided when necessary.

    4522 FASHION DESIGN II
    Credit: 1/2 unit
    Prerequisite: Students who have earned a “C” or better in Fashion Design I experience a challenging yet appropriate placement in this course.
    Open to Grades: 9-12
    Students will explore the process of fashion production for the global market. Topics covered include textile industries, apparel production, fashion promotion, and retailing. Students will develop a fashion business plan from concept to store opening that includes marketing strategies, location, merchandising classification, human resources, cash flow sheets, and funding. Throughout the semester students design a line of clothing and construct an original fashion item using patterns designed on paper that include fitting and altering. Sewing machine construction will include 2 or more projects. Students will expand upon previous knowledge to explore additional career options within the fashion industry. Students will showcase their efforts through the development of a Fashion Illustration portfolio.

    4530 THEATRICAL COSTUMING
    Credit: ½ unit
    Prerequisite: Fashion Design I or teacher approval
    Open to Grades: 10-12
    Theatrical Costuming introduces students to the history and design process of costumes for theatre. There is a strong emphasis on sketching, creating costumes, and fitting a model. Students will learn by extending their basic sewing skills, principles of design, script, research and create a character analysis. The course focuses on the craft of costumes created for stage production. Students will work from the the direction of our current drama productions for one project, two others will be selected by the instructor.

    4765 INTERPERSONAL RELATIONSHIPS
    Credit: 1/2 unit
    Open to Grades: 9-12
    This course will prepare individuals to understand the function of the family and each family member’s role. The importance in strong family values, goals, cultures and traditions will be stressed. The students will investigate family dynamics and how they are ever changing in our global society. Families that spend time together are more equip to handle a crisis, if one arises. It allows the individuals to study how heredity and environment play a crucial role in how they develop into the person they become. They will learn how to have a healthy dating relationship which in turn helps them establish a healthy marital relationship later in life. Learning to balance all of their responsibilities and maintain a healthy lifestyle will ensure they meet their goals and become productive members of society.

    4790 HOUSING AND INTERIOR DESIGN
    Credit: 1/2 unit
    Open to Grades: 9-12
    Through a variety of projects and activities, the students will analyze their present living arrangement, future dorm room or apartment, and dream home. Recognizing furniture and housing styles, examining floor plans, and studying the elements of design will be part of the curriculum. Students will gain skills needed to make solid housing choices throughout life. Future housing and decorating trends will be analyzed. Students will use a variety of art media to express their design style through hands-on projects such as room layouts, design boards and computer generated assignments.

    FOODS AND NUTRITION COURSES
    4610 FOODS AND NUTRITION I
    Credit: 1/2 unit
    Open to Grades: 9-12
    Through academic and hands-on learning experiences students will explore topics concerning nutrition and sensible family meal planning. Good nutrition is part of the bigger health picture known as wellness, a philosophy that encourages people to take responsibility for their own health. Students will explore nutritional needs across the lifespan and for special populations. Laboratory experiences are designed to develop essential food preparation skills and nutritious cooking techniques. Through practical learning opportunities students will develop skills to effectively manage kitchen, time, and fiscal resources that can be applied beyond the classroom. Students will be required to create cookbook using recipes collected in class. Foods and Nutrition I is a prerequisite for all other foods courses.

    4645 FOODS AND NUTRITION II
    Credit: 1/2 unit
    Prerequisite: Students who have earned a “C” or better in Foods and Nutrition I experience a challenging yet appropriate placement in this course.
    Open to Grades: 9-12
    Students build upon fundamental skills gained in Foods and Nutrition I to explore the hospitality industry as it pertains to the culinary arts while in advanced foods. Students will understand advanced sanitation and safety measures that are related to industry standards. Advanced culinary skills will be gained as students explore and demonstrate specialized food identification measures, appearance, taste, and preparation techniques through lab experiences.

    4656 BAKING AND PASTRY ARTS
    Credit: 1/2 unit
    Open to Grades: 9-12
    Prerequisite: Foods and Nutrition I
    In this advanced foods course students will build upon skills learned in Foods and Nutrition 1. Students will prepare an array of desserts and baked goods including cakes, cookies, yeast breads, tortes, pastry doughs and chocolates. Students will learn the importance of plating and will use design skills to decorate cakes. The culminating project in this class will be a “Next Top Baker” competition, that will allow students to demonstrate the skills learned in this class.

    4650 REGIONAL AND INTERNATIONAL FOODS
    Credit: 1/2 unit
    Open to Grades: 11-12
    Regional and International Foods is a culinary tour throughout the United States and around the world. The students will explore the history, geography, and culture of different regions through examining the foods indigenous to the area. The students will research the foods of a region or country, plan menus for typical meals, and participate in food preparation. The students will be expected and required to sample the foods prepared.

    4655 FOOD SCIENCE
    Credit: ½ unit
    Prerequisites: Foods and Nutrition I and Biology
    Open to Grades: 10-12
    This advanced foods class will explore the scientific components of food. Incorporating the principles of science to explore the physical and chemical changes occurring in food. Through hands-on experiences, students will investigate the processes of production, processing, preservation, and storage of food. Food safety will be studied.