Family and Consumer Science Education

  • 855 – Child Development

    • 1.0 Credit
    • Offered Every Year
    • Grades: 10-12 Elective
    • Meeting Schedule: Daily for Semester
    • Pathway: Health & Social Services
    • Lab Fee: None
    • Weighting: 1.0
    • Placement Criteria: None
    • Course Prerequisite: None
    • Course Description: This course studies prenatal development through the preschool years. The first part of the course will concentrate on parental concerns and expectations, pregnancy, labor, and delivery.  The physical, emotional, social, and intellectual development of the baby and young child will be the focus of the latter part of the course.  A parenting simulation with Real Care Babies is a highlighted activity.  Students planning to enter fields of social work, childcare, elementary education, and those who wish to understand the roles and responsibilities of parenthood are encouraged to take this course.


    858 – Foods and Nutrition I

    • 1.0 Credit
    • Offered Every Year
    • Grades: 9-12 Pathways Elective
    • Meeting Schedule: Daily for Semester
    • Pathway: Health & Social Services
    • Lab Fee: None
    • Weighting: 1.0
    • Placement Criteria: None
    • Course Prerequisite: None
    • Course Description: This introductory course provides hands-on experiences in small kitchen groups and enables students to develop basic kitchen skills while preparing simple recipes. Current dietary guidelines for Americans will be highlighted in the nutritional component of the course.  Food safety/sanitation, wise consumer skills in food shopping/purchasing, meal planning, and microwave cooking are additional units discussed.  Recipes include dishes from the following areas: fruits/vegetables, milk/cheese, grains, quick breads, and United States regional foods.


    859 – Foods and Nutrition II

    • 1.0 Credit
    • Offered Every Year
    • Grades: 10-12 Elective
    • Meeting Schedule: Daily for Semester
    • Pathway: Health & Social Services
    • Lab Fee: None
    • Weighting: 1.0
    • Placement Criteria: None
    • Course Prerequisite: Basic Foods and Nutrition
    • Course Description: This course continues the development of kitchen skills learned in Basic Foods and Nutrition.  Recipes become more complex and include the following areas: soups/chowders, casseroles, salads, gelatin, baked goods, meats, poultry, and eggs.  Foreign foods and meal patterns are studied and prepared.  An emphasis is placed on nutritional needs throughout the life cycle and modified diets.