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| Advanced Foods & Wellness |
Adulting 101~#Life Skills Unlimited |
Baking 101 |
Basic Foods & Nutrition |
Connections~Family and Career |
| Foundations of Family and Comsumer Sciences |
Housing & Interior Design |
Introduction to Parenting & Child Development |
Introduction to Teaching/Child Development 2 |
Index |
SUBJECT: ADVANCED FOODS & WELLNESS
CREDIT: One Credit
COURSE LENGTH: One Semester
GRADE LEVEL: 11 & 12
PREREQUISITE: Basic Foods & Nutrition with a passing grade of 80% or higher
Content Description:
This course includes planning and budgeting healthy and appealing foods. Other units include the study of nutrients and impact they have on the human body, comprehensive practice of safety and sanitation skills, preparation of breads, pie, cake, family dishes, soups and salads, entertaining with foods which includes creation of a meal using grocery shopping skills, preparing and serving as in a restaurant or banquet style.
Objectives:
1.) To continue the skills necessary to be a lifelong learner of the love of cooking and study of nutritional needs. 2.) To make wise consumer decisions in the area of Culinary. 3.) To acquire knowledge of foods and food habits in other cultures. 4.) To further enhance basic planning and preparation skills in the areas of cooking & baking for themselves and their future families.
SUBJECT: ADULTING 101~#LIFE SKILLS UNLIMITED
CREDIT: One Credit
COURSE LENGTH: One Semester
GRADE LEVEL: 12
PREREQUISITE: Foundations of FACS (recommended)
Content Description:
This course offers instruction in wise decision making skills. Units include but are not limited to prepare for college, what you wear, paying bills on time, getting the job you want, communicating with family, friends, employer, and co-workers. Money management techniques, grocery shopping on a budget and food prep on your own are important in this life skill course as well. The student will learn how to fold a fitted bed sheet, make a bed and get stains out of clothing and furniture. The student will research available resources available in areas of interest to them. Other topics include insurance, goals, credit, personal safety, social skills, and the expectations of living on your own.
Objectives:
1.) To grasp the ability of sound decision-making. 2.) To know financial management skills. 3.) To recognize factors contributing to a safe, secure, and well-maintained home. 4.) To participate in learning opportunities in and outside the classroom setting designed to open their minds and abilities in the adulting experience.
SUBJECT: BAKING 101 *New Fall 2018
CREDIT: One Credit
COURSE LENGTH: One Semester
GRADE LEVEL: 11 & 12
PREREQUISITE: Basic Foods & Nutrition with a passing grade of 80% or higher
Content Description:
This course offers the advanced foods student an opportunity to concentrate on baking skills and the careers associated with this area of foods. A study of ingredients and their functions will provide the background for units on quick breads of all kinds, plain and fancy yeast breads, cakes, cookies, pies, pastries, and other specialty desserts. It is imperative that students enrolled in this class sincerely desire to work in the foods industry, preferably in the baking industry.
Objectives:
1.) To evaluate products made in the class by improving their own sensory evaluation skills. 2.) To utilize their consumer skills as they compare home prepared baked products to convenience items. 3.) To plan, shop for, prepare, and distribute quality baked goods to members of the community, school, and/or students on a scheduled basis. 4.) To create a business plan and implement it within the classroom setting during the 2nd quarter of the baking class.
SUBJECT: BASIC FOODS& NUTRITION
CREDIT: One Credit
COURSE LENGTH: One Semester
GRADE LEVEL: 10,11,12
PREREQUISITE: Foundations of Family and Consumer Sciences
Content Description:
Students will acquire basic food preparation skills. Units include nutrition principles, nutrients and the significance in the human body, food preparation skills, the use and care of appliances in the home, kitchen safety and sanitation principles, simple recipes with fruits, vegetables, grains, meats, and dairy products.
Objectives:
1.) To recognize the importance of nutrition education and wellness as a lifelong skill. 2.) To plan, prepare and serve foods in a safe and sanitary manner. 3.) To develop wise consumer decision-making skills in purchasing foods. 4.) To attain knowledge of budgeting skills in purchasing food for the family.
SUBJECT: CONNECTIONS~FAMILY AND CAREER
CREDIT: One Credit
COURSE LENGTH: One Semester
GRADE LEVEL: 11 & 12
PREREQUISITE: Foundations of FACS
Content Description:
This course prepares students for family life stages, understanding of the concepts and principles related to the family life cycle, and balancing of the family and career. Units included are understanding self, establishment of relationships, dating, communication, preparations for marriage, parenthood, relationship problems, marital adjustments, family structures and daily family living including setting up a household, budgeting, paying bills, insurance, homecare, families in crisis and their resources.
Objectives:
1.) To help the student develop an understanding of the importance of personal values, goals, and how these influence a person’s life decisions. 2.) To encourage and help students develop a realistic and honest interpretation toward love, sex, relationships and marriage. 3.) To promote student awareness of influences that contribute to a successful marriage and family life while pursuing a career and life goals.
SUBJECT: FOUNDATIONS OF FAMILY AND CONSUMER SCIENCES
CREDIT: One Credit
COURSE LENGTH: One Semester
GRADE LEVEL: 9,10, 11, 12
PREREQUISITE: 8th Grade Exploratory
Content Description:
This course offers continued education in the many areas of FACS. Units included are personal development, relationships and sexuality, sewing and design interests, child development and parenting, foods and nutrition, resource, money, and time management skills as a consumer, and career opportunities in the FACS field.
Objectives:
1.) To promote a positive self-concept. 2.) To improve relationship skills. 3.) To practice safe preparation of foods. 4.) To develop skills in sewing. 5.) To gain skills in time and money management. 6.) To foster skills in caring for children. 7.) To explore community involvement and careers related to FACS.
SUBJECT: HOUSING & INTERIOR DESIGN
CREDIT: One Credit
COURSE LENGTH: One Semester
GRADE LEVEL: 10,11,12
PREREQUISITES: Foundations of FACS
Content Description:
Students will study the elements and principles of design, furniture styles, materials & equipment in the home, historical housing styles, and careers in the housing and design industry. Students will explore design computer programs. Students will have the opportunity to create unique furnishings/decorations for the home and purchase their own materials to do so. This class does not include clothing design, however use of the sewing machine will be established in making their own projects.
Objectives: 1.) To apply the elements and principles of design in creating home interiors. 2.) To develop wise consumer decision-making skills in the area of planning and purchasing home needs and accessories. 3.) To develop an understanding of the historical viewpoint of homes and home decorating and bringing this knowledge into the design world of today.
SUBJECT: INTRODUCTION TO PARENTING & CHILD DEVELOPMENT
CREDIT: One Credit
COURSE LENGTH: One Semester
GRADE LEVEL: 10,11,12
PREREQUISITE: Encouraged to take Foundations of FACS
Content Description:
This course will be helpful to those who will become parents someday and those considering a career working with young children. It is important that students enrolled in this class sincerely desire to work with young children. Course topics include reproduction, pregnancy and childbirth, caring for your infant, the physical, intellectual, social and emotional development of young children; guidance skills; and planning developmentally appropriate learning experiences for children. The “Pregnancy Belly “and “Real Care Baby” programs are required learning opportunities in this course. Students must also be able to work directly with children in our Preschool program at SCC on a consistent basis in following with the course curriculum.
Objectives:
1.) To equip students with experiences that help them decide about a future career in early childhood and other childcare/education fields of study. 2.) To promote an understanding of children’s growth according to each of the developmental areas. 3.) To provide information useful in caring for infants, toddlers, and preschoolers. 4.) To illustrate the use of effective parenting techniques.
SUBJECT: INTRODUCTION TO TEACHING/CHILD DEVELOPMENT 2 *New Sprint Semester 2019
CREDIT: One Credit
COURSE LENGTH: One Semester
GRADE LEVEL: 12
PREREQUISITE: INTRODUCTION TO PARENTING & CHILD DEVELOPMENT with a passing grade of 80% or higher
Content Description and Objectives:
Students will continue to learn about children in this course in a more in depth experience. Various early childhood curriculum areas will be explored and incorporated into the units of study including math, science, literature, food and nutrition, music and movement, and art lesson planning. Students will be visiting a variety of classroom settings where children ranging in ages of 2 years old up through the 4th grade level of education are being taught.
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