Family and Consumer Science Education

Courses from Career and Technical Education (CTE) can be used to meet the 2 Elective Credits or the 4 Elective credit in a four course concentration
(example - 4 from FCSE, etc)
*Denotes Second Level (Advanced) Courses

Principles of Family and Human Services (FC112X0A) 1CR

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.

Apparel and Textile Production II (FA322X0A)* 1CR / Apparel and Textile Production II Honors (FA325X0A)* 1CR (.5 GPA Pt)

Honors available at NIHS only
Prerequisite:  Apparel I or Apparel and Textile Production I
Course Description: Students in this course will gain a deeper understanding of design principles, engineering, fabrication and global needs of an ever-changing Apparel and Textile industry.  The course provides a major focus on textile design, textile science, product construction, global manufacturing and the apparel/textile market while incorporating and scaffolding prerequisite concepts. Emphasis is placed on application of design and engineering skills used to create, produce and prepare a product for market. Students will also gain the entrepreneurial skills necessary for successful marketing and distribution of an apparel product. Art, literacy, mathematics, science, and social studies concepts are reinforced throughout. Work-based learning strategies appropriate for this course include service learning and job shadowing. Apprenticeship and Cooperative education are not available for this course. 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 reasons, enrollment is not to exceed 20 in this course.

Foods and Nutrition I (FN412X0A) 1CR

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.

Food and Nutrition II (FN422X0A) * 1CR

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.

Food Science and Technology (FN435X0A) * 1CR (.5 GPA Pt)

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)

Culinary Arts and Hospitality 1 (FH102X0A) 1CR

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.

Culinary Arts and Hospitality 2 Applications (FH112X0A) 1CR

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.

Culinary Arts and Hospitality 3 (FH132X0A) 1CR

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.

Culinary Arts and Hospitality 4 (FH142X0A) 1CR

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.

Interior Design I (FI512X0ID) 1CR

Grade Level: 10-12
Course Description: This course engages students in exploring various interior design professions, while building the content knowledge and technical skills necessary to provide a foundational knowledge of the design industry. Emphasis is placed on design thinking and utilization of the interior design process; human, environmental and behavioral factors; color theory, elements and principles of design; hand sketching/digital design techniques, space planning, selection of products and materials for residential interiors; client relationship building and design communication techniques. English/language arts, mathematics, science, art, and technology are reinforced.

Interior Design 2 (FI522X0ID) 1CR

Grade Level: 11-12
Prerequisite:     Interior Design 1
Course Description: This course prepares students for entry-level and technical work opportunities in the residential and non-residential interior design fields. Students deepen their understanding of design fundamentals and theory by designing interior plans to meet living space needs of specific individuals or families. Topics include application of design theory to interior plans and production, selection of materials, and examination of business procedures. Art and mathematics are reinforced. Work-based learning strategies appropriate for this course include cooperative education, entrepreneurship, internship, mentorship, school-based enterprise, service learning, and job shadowing. Apprenticeship is not available for this course. 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.

Child Development (FE602X0A) 1CR

Grade Level:  9-12
Course Description: This course introduces students to responsible nurturing and basic applications of child development theory with children from infancy through age six. Areas of study include parenthood decisions, child care issues, prenatal development and care, and development and care of infants, toddlers, and children three through six. Emphasis is on responsibilities of parents, readiness for parenting, and the influence parents have on children while providing care and guidance. Art, English language arts, and science are reinforced

Family and Consumer Sciences Advanced Studies (CS952X0CS) 1CR

 

Grade Level: 12
Prerequisite:  Three Career Pathway credits in a FACS pathway.
Course Description: This is the advanced Family and Consumer Science course for the following Career & Technical Pathways: Biological and Chemical Technologies, Commercial and artistic Production Technologies and Public Service Technologies. The course is career-focused in the apparel design; community and family services; early childhood education; food science, dietetics, and nutrition; or interior design career area. The three parts of the course include a research paper, a product, and a presentation. Students demonstrate their abilities to use content and apply knowledge to authentic situations in a selected career. In addition, they will also demonstrate their abilities to write, speak, solve problems, and use life skills such as time management and organization. Students work under the guidance of a teacher-facilitator in collaboration with community members, business representatives, and other school-based personnel. Skill development and FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.