Family and Consumer Science Offerings

Culinary I 

This course is an introduction to culinary arts and the science of nutrition. It includes wellness practices that enhance individual and family well-being. Topics include basic meal planning, food purchasing and preparation, and careers in nutrition and the culinary arts.

½ credit

 

Culinary II

This course is the study of the complex elements of food and nutrition, culinary arts, meal management, and current food trends. Students develop skills and analyze practices that support careers in nutrition and the culinary arts. Students must successfully complete Food and Nutrition I to participate.

½ credit

 

Child Development 

This course focuses on the physical, emotional, intellectual, and social development of children from the prenatal stage to preadolescent stage. Students learn about the roles and responsibilities of positive parenting, and are introduced to community resources and support services. Students plan and conduct a morning preschool class. 

½ credit

 

Human Development 

This course focuses on strategies that promote healthy growth and personal development across the life span. Through hands-on activities and student centered discussions, students will explore contemporary issues facing teens today. This course will help students maintain positive relationships in their family, school, community, and work place. 

½ credit

 

Baking I 

This two-part course emphasizes the “whys” of the baking process and provides a thorough understanding of ingredient formulations and interactions. It will help you deal with the many variables and unexpected problems that may occur while baking. Ingredients and nutritional content are incorporated throughout the course. 

½ credit

 

Baking II 

This two-part course emphasizes the “whys” of the baking process and provides a thorough understanding of ingredient formulations and interactions. It will help you deal with the many variables and unexpected problems that may occur while baking. Ingredients and nutritional content are incorporated throughout the course. 

½ credit