Family and Consumer Science Education

Students learn core functions of the human services field; individual, family, and community systems; and life literacy skills for human development. Emphasis is placed on professional skills, human ecology, diversity, analyzing community issues, and life management skills. Activities engage students in exploring various helping professions, while building essential life skills they can apply in their own lives to achieve optimal wellbeing. English/language arts, social studies, mathematics, science, technology, interpersonal relationships are reinforced. Work-based learning strategies appropriate for this course include service learning and job shadowing. Family, Career and Community Leaders of America (FCCLA) competitive events, community service, and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences.  *For safety and sanitation reasons, enrollment should not exceed 20 in this course.

Grade Level: 10-12
Course Description: This course examines nutritional needs of the individual. Emphasis is placed on the relationship of diet to health, kitchen safety, and food preparation. Skills in science and mathematics are reinforced in this course. Work-based learning strategies appropriate for this course are field trips and service learning. Skill development and FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.
*For safety and sanitation reasons, enrollment is not to exceed 25 in this course.

Grade Level: 10-12
Prerequisite:  Foods I
Course Description: This course focuses on advanced food preparation techniques while applying nutrition, food science, and test kitchen concepts using new technology. Food safety and sanitation receive special emphasis, with students taking the exam for a nationally recognized food safety credential. Students develop skills in preparing foods such as knife skills, garnishes, plating, yeast breads, and cake fillings and frostings. A real or simulated in-school food business component allows students to apply instructional strategies. English language arts, mathematics, and science are reinforced. Work-based learning strategies appropriate for this course include school-based enterprise, service learning, and job shadowing. (FCCLA) competitive events, community service, and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences.
*For safety and sanitation reasons, enrollment is not to exceed 25 in this course.
Go to http://www.servsafe.com/ for information on the student credentialing program and testing information.

Grade Level: 11-12  
Prerequisite:  Foods I OR Culinary Arts and Hospitality I OR Environmental Science OR Physical Science OR Biology OR Chemistry
Description: This course explores the food industry from the farm to the table using skills in food science, technology, engineering, and mathematics. Government regulations, emerging trends, biotechnology, and technological career opportunities from scientists to technicians will be presented. The student examines production, processing, preparation, preservation, and packaging principles along the farm to table continuum. The student begins to understand how food technology affects the food that he/she eats. English language arts are reinforced. Work-based learning strategies appropriate for this course include apprenticeship, cooperative education, school-based enterprise, service learning, and job shadowing. Family, Career and Community Leaders of America (FCCLA) competitive events, community service, and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences.  Recommended Maximum Enrollment: 20* (or 4-5 per laboratory kitchen)

Grade Level 11-12
Paired with FH11 - CATS 
Course Description:  This course is designed to introduce students to the hospitality and food service industry by learning about components of professional practice and building basic knowledge and skills in food preparation, garde manger, baking, and food service operations. The introduction includes students learning food safety, breakfast cookery, salads and sandwiches, quick breads and cookies, and dining room service. Art, English language arts, mathematics, science, and social studies are reinforced.

Grade Level 11-12
Paired with FH10 - CATS
Course Description:  This course is designed for students to demonstrate their knowledge and skills in basic food preparation, garde manger, baking and food service operations by planning and executing the program’s school-based enterprise.  The experience includes students preparing and selling breakfast items, salads and sandwiches, and quick breads and cookies while applying safety, sanitation, and guest service skills. Arts, English and language arts, mathematics, science, social studies, and are reinforced.

Grade Level 11-12
Paired with FH14 - CATS
Prerequisite:  FH14
Course Description: The course is designed for students to further develop their knowledge and skills through learning about advanced food preparation, garde manger, baking and pastry, and food service operations. The experience includes students learning cooking techniques, food preservation, yeast breads and pastries preparation, human relations management, menu planning, and food service purchasing and receiving. Arts, English and language arts, mathematics, science, and social studies are reinforced.

Grade Level 11-12
Paired with FH13 - CATS
Prerequisite:  FH13
Course Description: This course is designed for students to demonstrate their knowledge and skills in advanced food preparation, grade manger, baking and pastry, and food service operations by planning and executing the program’s school-based enterprise.  The experience includes students preparing and selling a variety of meat, poultry, and seafood entrées served with accompaniments and sauces and yeast breads, desserts, and pastries, while applying human relations management, menu planning, and food service purchasing and receiving. Arts, English and language arts, mathematics, science, and social studies are reinforced.