FACS Classes

* Parenting and Child Development Grades: 10, 11, 12 Students will study human growth and development and the physical, intellectual, social and emotional development of children from conception to age three with emphasis on awareness of the special responsibilities of parenting and discipline of child rearing. Laboratory situations in which students learn to observe, record, compare, research, and discuss behavior of children in this age group will be used as a means toward understanding. One semester. One-half credit.

* Parenting and Child Development Grades: 10, 11, 12 Students will study human growth and development and the physical, intellectual, social and emotional development of children from conception to age three with emphasis on awareness of the special responsibilities of parenting and discipline of child rearing. Laboratory situations in which students learn to observe, record, compare, research, and discuss behavior of children in this age group will be used as a means toward understanding. One semester. One-half credit.

* Parenting and Child Development Grades: 10, 11, 12 Students will study human growth and development and the physical, intellectual, social and emotional development of children from conception to age three with emphasis on awareness of the special responsibilities of parenting and discipline of child rearing. Laboratory situations in which students learn to observe, record, compare, research, and discuss behavior of children in this age group will be used as a means toward understanding. One semester. One-half credit.

	* World of Children Grades: 10, 11, 12 Students in this course will learn about the physical, intellectual, emotional, and social development of children ages three to six. Students will use laboratory situations to observe and practice lessons in art, music, storytelling, and vigorous play appropriate for preschool children. Emphasis will be placed on normal development and on assisting children in dealing with crises such as divorce or death. One semester. One-half credit.

Child Care Services Grades: 11, 12 Students plan a preschool curriculum in the classroom and teach that to preschoolers enrolled in the Child Development Center. Students receive instruction and guidance in organizing art, storytelling, music, nutrition, and play. During the course, students will complete childcare licensing requirements. Students must be concurrently enrolled in ChildCare Services Laboratory. Two semesters. One credit.

Child Care Service Lab Grades: 11, 12 Students work as aides/caregivers in assisting activities of children in the Child Development Center. Students must be enrolled concurrently in ChildCare Services. Two semesters. One credit.

*Family Relations Grades: 10, 11, 12 Students will study social, emotional, physical, and psychological growth during major life stages. Emphasis will be placed on awareness of self in relation to family and peer members. Units will include understanding stress, elements in a changing self, and examining personal decisions in areas such as drug use and AIDS/STD's, human sexuality, family life, crises, and community and personal resources. One semester. One-half credit.

*Consumer Resource Management Grades: 11, 12 Students will identify and develop personal life skills necessary for learning to survive on their own. Units of study will include money management, consumer rights, auto purchases, food preparation, clothing purchases and care, housing selection, using credit, insurance, and the use of leisure time. One semester. One-half credit.

* Clothing Management 1 Grades: 9, 10, 11, 12 Students will learn basic clothing construction techniques applied to the use of patterns or to the purchase of clothing by the consumer. Students will learn about the use and care of sewing machines and other small equipment for clothing production and maintenance. Students will be responsible for purchase of fabrics and supplies for projects. One semester. One-half credit.
* Clothing Management 2 Grades: 9, 10, 11, 12 Students will extend skills learned in Clothing Management 1 to include garment construction and fitting. Students will study cost, care, and performance factors of natural and synthetic fibers, as well as fabric construction and finishes, selection of ready-to-wear, and wardrobe care. Students may be exposed to new technologies in the sewing industry by learning to use and operate sergers. This new technology provides a ready-made look to garments made in the home. Students will be responsible for purchase of fabrics and supplies for projects. One semester. One-half credit.

* Fashion Merchandising Grades: 10, 11, 12 The class provides an overview of the fashion industry. The Curriculum includes merchandises in the field of interior design will be included. One Semester. One-Half Credit

* Foods Management 1 Grades: 9, 10, 11, 12 Basic Food preparation skills are applied to the planning, preparation, serving, and storing of food. Recipe interpretation, measurement techniques, kitchen equipment identifications and use are learned as students prepare a variety of nutritious foods using various cooking methods. Healthy food choices and basic nutrition topics including the new food pyramid will be presented. One Semester. One-Half Credit

* Foods Management 2 Grades: 9, 10, 11, 12 Students will study nutrition, smart food buying, and food preparation with emphasis in meal planning. They will analyze consumer practices and nutritional patterns for informed decisions as to food selection, preparation, and service. Students will apply management principles, while observing sanitation and safety procedures. Students will practice and improve their cooking skills. One Semester. One-Half Credit.

* Foods Management 3 Grades: 10, 11, 12 In this course, students will examine their study of food management to include a variety of factors such as health, age, social and cultural practices which in influence food choices. Students will demonstrate more advanced food preparation techniques. One Semester. One-Half Credit.

* Foods Management 4 Grades: 10, 11, 12 International Cuisine will be emphasized in this upper level foods class. Students will extend their study to include advanced learning in buying, and preparing food. Students will survey gourmet and foreign dishes and research culture as they affect preferences and habits with an emphasis on nutrition. One Semester. One-Half Credit.

* Culinary Careers Grades: 10, 11, 12 Students will learn about food related careers and develop skills for entry-level employment in commercial foods. Topics covered include grooming for the job, cashiering, customer service, preparation of convenience foods and beverages, and career opportunities. The food handlers card will be earned. Job practice is provided for students in a mini restaurant or food service marketing activity located at the school. One Semester. One-Half Credit.

Occupational Family and Consumer Science 1 (OFACS 1) Occupational Family and Consumer Science 1 Employment (OFACS 1) Occupational Family and Consumer Science 2 (OFACS 2) Occupational Family and Consumer Science 2 Employment (OFACS 2)

Food Science Grades: 10, 11, 12 Food Science students will use scientific methods to study the biological and chemical basis for food preparation, preservation, processing, ad fermentation. Students develop reasoning skills through measuring, recording, and laboratory writing of short and exciting food projects. Through the study of food additives and labeling, students will be better informed consumers. Careers in food science will be investigated. This class is an applied science course in the Family And Consumer Sciences foods lab by Family and Consumer Science teachers trained in food science. Students may receive credit in either in Science or Family and Consumer Science. Two Semesters. One Credit

* Nutrition and Wellness Grades: 10, 11, 12 This course is designed for any student who is concerned with body image, weight control, diet, calories, exercise, body fat, and diseases related to nutrition (anorexia and bulimia). Students will develop healthy eating and fitness habits and learn how to select and prepare nutritious foods for a healthy diet. The information presented will aid students in making informed choices and behavior changes for a healthier lifestyle. One Semester. One-Half Credit

Professional Cooking