FAMILY AND CONSUMER SCIENCES
TEEN LIVING - 0 Credit
This exploratory course is an introduction to independent “living skills”. It is recommended for students who may expect to function at home over short periods of time without direct parental supervision. Security, safety, survival, food preparation, consumer decision-making and career exploration are emphasized. This class is an overview of the Family Focus, Food Occupations and Hospitality certificate requirements.
Prerequisite: None Grade: 8 (Exploratory)
NUTRITION & WELLNESS - 1 Credit
In Nutrition & Wellness, students will focus on making choices that help promote wellness and good health. They will analyze relationships between psychological and social needs and food choices; choose foods that promote wellness; obtain and store food for self and family; prepare and serve nutritious meals and snacks; select and use equipment for food preparation; and identify strategies to promote optimal nutrition and wellness of society. Students will be involved in FCCLA activities and competition at the state level.
Prerequisite: None Grades: 9-12
FAMILY RELATIONS/PARENTING - 1 Credit
Students enrolled in Family Relations focus on analyzing the significance of the family, nurturing human development in the family throughout the life span, analyzing factors that build and maintain healthy family relationships, developing communication patterns that enhance family relationships, dealing effectively with family stressors and conflicts, managing work and family roles and responsibilities, and analyzing social forces that influence families across the life span. Parenting focuses on assessing the impact of the parenting role in society; taking responsibility for individual growth within the parenting role; preparing for a healthy emotional and physical beginning for parent and child; meeting developmental needs of children and adolescents; building positive parent-child relationships; using positive guidance and discipline to promote self-discipline, self-respect and socially responsible behavior; obtaining parenting information, support and assistance and planning ways that families and society can share in nurturing children and adolescents. Teacher highlights the basic skills of math, science and communication when appropriate in the content.
Prerequisite: None Grades: 9-12
HOSPITALITY I - 2 Credits
Students begin preparation for employment in the system-wide hospitality and/or motel/hotel and restaurant related industries by focusing on principles of operations in the travel and tourism industries, hotel and lodging facilities, food services, recreation, hospitality, planning and business operations. Teachers highlight the basic skills of math, science and communication when appropriate in content. This program will operate through a partnership with The Homestead 1766. The school will provide khaki and sport shirt attire to wear to The Homestead. Students shadow employees one day weekly during the fall and winter. In the spring, students experience the jobs and can begin an internship which requires 400 hours of paid work outside of class time to be completed by the end of the 2nd year of the program. Students will be involved in FCCLA and compete at the state level.
Prerequisite: None Grades: 10, 11
HOSPITALITY II - 2 Credits
Students continue this in-depth extension of Hospitality Services I by mastering occupational skills for workers serving as passenger service representatives, hosts/hostesses for hotels/motels, house cleaners, housekeeping maids, linen room attendants, guest service clerks, establishment guides, lodging facilities attendants, recreation aides and entrepreneurs. Cooperative (on-the-job) education or an internship under the supervision of the instructor is an option. Teacher highlights the basic skills of math, science, and communication when appropriate in content. The school will provide khaki and sport shirt attire for working at the Homestead. Students spend two days a week in job experiences at The Homestead. Upon
successful completion, student will be eligible for scholarships for post-secondary education. Students will be involved in FCCLA and compete at the state level.
Prerequisite: Hospitality I Grades: 11, 12
CULINARY ARTS I - 2 Credits
This is a course, developed by the National Restaurant Association, for students interested in going into the restaurant or hospitality and lodging fields. The ProStartâ curriculum is a course that combines culinary and management skills, along with guest speakers and field trips in the industry. Students will develop culinary skills in nutrition, breakfast foods such as crepes, pancakes, hot and cold sandwiches, salads, vinegars and salsas, garnishes, fruits and vegetables. Students will obtain their food handlers card and will learn about menu developing, cost planning and inventory control for running a restaurant. Opportunities will exist periodically for catering events for the school. If they choose, a mentorship will be set up as well as paid work experience with a local chef or restaurant. At the conclusion of this program, students will be able to enter the industry above an entry-level position. Students will be involved in FCCLA activities and competitions locally and at the state level.
Prerequisite: None Grades: 10, 11
CULINARY ARTS II - 2 Credits
Students will continue to develop skills for the restaurant and hospitality and lodging industry using the ProStartâ program. Students will have the opportunity for a paid work experience, mentoring with chefs in the industry. Students will refine their culinary skills in the areas of cuisines of the world, potatoes, pasta and grains, baked goods, including yeast breads, cakes, pastries and pies, meat, poultry, seafood, desserts, chocolate and stocks and sauces. Students will develop menus and marketing and sales procedures for running their own restaurant. At the conclusion, student will be able to sit for the National Restaurant exam and will be eligible for several scholarships for students going onto post-secondary experience. Students will be able to enter the industry, in above entry-level positions. Students will be involved in FCCLA activities and competitions locally and at the state level. Prerequisite: Culinary Arts I Grades: 11, 12