Family & Consumer Science 24 -25
All Family and Consumer Sciences courses will count for Practical Art credit. Students need 1.0 Practical Art credit to graduate. When participating in Family & Consumer Sciences, students will become eligible after two credits and meeting other requirements to join the National Technical Honors Society.
CHILD DEVELOPMENT COURSES
4705 CHILD DEVELOPMENT I
Credit: 1/2 unit
Open to Grades: 10-12
Child Development 1 is the study of the physical, intellectual, and social-emotional development of children. It includes instruction on parenting practices, pregnancy and prenatal development, creating and maintaining a safe learning environment for young children, and career opportunities working with children. This course is recommended for responsible, motivated students who enjoy working with children and studying their development.
4725 CHILD DEVELOPMENT II
Credit: 1/2 unit
Open to Grades: 10-12
Recommendation: Students who have passed Child Development I experience a challenging yet appropriate placement in this course.
Child Development II allows students to further analyze the developmental stages of children. Effective ways of teaching young children in a classroom setting will be emphasized. Students will explore strategies that promote growth and development and create activities to enhance a child's learning. Students will analyze quality childcare programs, explore ethics and professionalism, and research career options in the area of child development. Opportunities to work hands-on with children in the community are included in this course. This course is strongly recommended for highly motivated students who are considering a career in a child-oriented field.
4745 CHILD DEVELOPMENT III
Credit: 1/2 unit
Open to Grades: 11-12
Recommendation: Students who have passed Child Development II experience a challenging yet appropriate placement in this course
Child Development III will expand skills in working with young children by developing specific projects utilized in the Statesmen Preschool. Projects include financial management of the preschool, activity coordinators for science, reading, math, music and physical experiences as well as public relationships, classroom management, and outreach programs. 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 be included in our curriculum. Child Development III is an experiential learning experience for students who are planning a future in a child-related field.
4755 CHILD DEVELOPMENT INTERNSHIP
Credit: ½ to 1 unit
Open to Grades: 11-12
Recommendation: Proficiency in Child Development sequence and instructor’s approval
Child Development Internship provides an experiential learning experience by working in an elementary or early childhood center or the Statesmen Preschool. During the one to two hour block, the students will assist the teacher with projects involving young children. Students who select to go to outside preschools or elementary schools will select a two hour option for 1 credit. Those students who elect to stay and work in the Statesmen Preschool may select 1 or 2 hours for ½ or 1 credit. Since this course may be off campus, transportation to the facility is the responsibility of the student. This experiential learning course is perfect for highly motivated, dedicated students who wish to increase their ability in working with children in a 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 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
Recommendation: Students who have passed Fashion Design I or have acquired equivalent experience as verified by the instructor may continue on to Fashion Design II
Open to Grades: 9-12
Students will advance their sewing construction and design skills through a minimum of 3 projects. Throughout the semester, students will expand on previous knowledge and must have a working knowledge of commercial patterns, symbols and parts. Students will explore and experiment with various advanced sewing and construction techniques including: closures, advanced seam-finishing, tailoring and repair work. Being able to work independently, with guidance, is essential. Students will showcase their work through a fashion show submission, fashion illustration portfolio or another format or choice.
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, 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. This course will be project oriented for the student interested in all areas of housing and design.
FOODS AND NUTRITION COURSES
4610 FOODS AND NUTRITION I
Credit: 1/2 unit
Open to Grades: 9-12
Through academic and in-lab experiences, students will explore topics related to nutrition and health-conscious meal planning. Good nutrition is a 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, healthy food choices and focusing on nutrients derived from each food group. Laboratory experiences are designed to develop essential food preparation skills while reinforcing nutritional principals. Throughout the semester students will be expected to practice culinary skills, demonstrate and apply their in-class learning through labs and project-based learning. Foods and Nutrition I is a prerequisite for all other foods courses.
4645 FOODS AND NUTRITION II
Credit: 1/2 unit
Open to Grades: 9-12
Recommendation: Students who have passed Foods and Nutrition 1 experience a challenging yet appropriate placement in this course
In this course, students will build upon knowledge and skills gained from Foods and Nutrition I. Foods and Nutrition II is designed to explore more advanced food preparation methods and advanced recipes. Students will demonstrate an application of their knowledge of safety and sanitation, which are aligned to industry standards. Students will participate in various school-based catering events, when appropriate. Advanced culinary skills will be gained through in-class work and reinforced through essential lab experiences.
4656 BAKING AND PASTRY ARTS
Credit: 1/2 unit
Open to Grades: 9-12
Recommendation: 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.
4657 ADVANCED BAKING AND PASTRY ARTS
Credit: 1/2 unit
Open to Grades: 10-12
Recommendation: Students who have passed Baking and Pastry Arts experience a challenging yet appropriate placement in this course.
Do you enjoy creating, decorating, and baking pastry products? Advanced Baking and Pastry prepares students for careers in a fast-paced environment that emphasizes quality and customer service. Students will practice industry safety and sanitation when creating a wide variety of baked goods - desserts and pastries, cakes and tortes, sauces, creams and custards, artisan breads and sourdough starts and preferments. Student leadership and entrepreneurial skills, and technical skills attainments are demonstrated through active engagement in Career and Technical Student Organizations (CTSOs) - Family, Career and Community Leaders of American (FCCLA). Note: this course is counted towards credit totals for the Technical Honor Society.
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 to sample the foods prepared.