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FOOD AND NUTRITION I
Have fun learning how to prepare and cook foods that are healthy and taste good too! Lab and classroom experiences will be based on learning what foods are the best to choose for a healthy lifestyle now and in the future. The Food Guide Pyramid will be introduced through classroom discussion and lab experiences. Cooking techniques and principles will also emphasize current research on health and nutrition. Information related to careers in food and nutrition will be included throughout the course.

Semesters: 1 Prerequisite: None
Credit: 1/2 Periods: 7 per week
Level: 9, 10, 11, 12

FOOD AND NUTRITION II
This course is designed to expand on the knowledge learned in Food and Nutrition I. Further emphasis will be placed on learning how to choose foods and cooking techniques that lead to healthy lifestyles. Lab and classroom experiences will be based on the Food Guide Pyramid and will include areas such as meal preparation, food safety and sanitation, influences on food choices, diet and health, current nutritional issues, comparison of food products, as well as, study in various food service careers.

Semesters: 1 Prerequisite: Foods and Nutr. I Credit: 1/2 or Instructor Approval
Periods: 7 per week Level: 9, 10, 11, 12

CREATIVE FOODS
This course is designed to allow the students to experience gourmet and foreign cookery. The student will also study cultural and regional food patterns of peoples throughout the world. Laboratory experience will include evaluation of standardized recipes, new food products, and foods uncommon to this regional area. This course is appropriate for the occupational and non-occupational student.

Semesters: 1 Prerequisite: Foods and Nutr. I and Credit: 1/2 II or Instructor Approval
Periods: 7 per week Level: 10, 11, 12

COMMERCIAL FOODS
This course is designed to meet the needs of students interested in the food service area as a career. Laboratory experiences will include menu planning, meal preparation, cost and portion control. Laboratory activities will also include restaurant, institution, catering, bakery, and fast food operations. Various types of employment along with Federal, State and Local regulations regarding the food service industry will be discussed.

Semesters: 1 Prerequisite: Food and Nutr. I and
Credit: 1/2 II or Instructor Approval
Periods: 7 per week Level: 10, 11, 12

INTERNSHIP IN FOOD SERVICES (See Off Campus Enrichment)
(Seminar in Food Services)
This course is designed to meet the individual needs of students interested in increasing their skills and knowledge in areas such as the restaurant hospitality industry, entrepreneurship opportunities and capabilities, catering, bakery, and fast food operations. For junior and senior students in Foods and Nutrition, here is the opportunity to pursue a career in Food Service Management

Semesters: 1-4 Prerequisites: Foods and Instructor Credit: 1/2 per semester Approval
(May be repeated for additional credit) Level: 11, 12

FASHION & DESIGN

FASHION OPPORTUNITIES I
This course is designed to introduce the student to the Fashion world. Development of skills necessary for decisions related to personal grooming/image and clothing, and textiles will be stressed. The student will learn how needs, wants, values, and attitudes play a part in personal clothing selection and use. Students will study trends in fashions and career opportunities. Ready-to-wear clothes, as well as clothing constructed by the student, will be used as a basis for learning about clothing, fabric care, and sewing skills.

Semesters: 1 Prerequisite: None
Credit: 1/2 Level: 9, 10, 11, 12

FASHION OPPORTUNITIES II
This course expands on skills and content learned in Fashion Opportunities I. It is devoted to increasing the level of knowledge and skills of students as they construct, purchase, care for, and work with clothing, textiles, and accessories. Additionally, the ways in which personal and fashion aspects interact with the market will be explored. Broad areas of emphasis for this course include color, line and design in fashion, fibers and fabrics, clothing selection based on needs, sewing and other construction skills, clothing maintenance and care, merchandising clothing, career opportunities in clothing, accessories, and textile product fields, and occupational emphasis in the fashion industry.

Semesters: 1 Prerequisite: Fashion Opp. I Credit: 1/2 or Instructor Approval
Level: 9, 10, 11, 12

FASHION MERCHANDISING
This course offers a planned sequence of learning experiences which provide the student with the opportunities to develop the competencies needed for employment in a variety of fashion and apparel-related occupations. The emphasis is on performing sales related activities, preparing displays, performing merchandising activities, buying in the retail market and garment construction.

Semesters: 1 Prerequisites: Fashion Opp. I and II
Credit: 1/2 and Instructor Approval
(May be repeated once for additional credit) Level: 10, 11, 12

HOUSING AND INTERIOR DESIGN
This course is designed to provide the student with a variety of experiences in space planning, design and residential interiors. This occupationally oriented class will focus on current techniques used in the design profession. Each student will create and present projects suitable for a portfolio. Additional units of study will also include housing costs and availability, future housing, and related career opportunities.

Semesters: 1 Prerequisite: None
Credit: 1/2 Level: 10, 11, 12

INTERNSHIP IN FASHION AND INTERIOR DESIGN (See Off Campus Enrichment) (Seminar in Fashion Merchandising and Apparel)
This course is designed to meet the individual needs of students interested in increasing their skills and knowledge in the following areas: Fashion merchandising, retailing or interior design. Students will receive hands-on experiences as a means to develop attitudes and skills for success in their chosen field.

Semesters: 1-4 Prerequisite: Fashion or Interior
Credit: 1/2 Design and Instructor Approval
(May be repeated for additional credit) Level: 11,12

CHILD DEVELOPMENT & THE FAMILY

CHILD DEVELOPMENT
This course is designed to emphasize learning experiences which help students gain knowledge and understanding of the intellectual, physical, social, and emotional development of children. The student will study the following areas: parenting and prevention of birth defects, prenatal care for expectant mothers and development of the embryo and fetus, growth and development of the child from conception to age three, meeting the physiological and psychological needs of the child. Guest speakers will be utilized to enrich the specialized areas of the course.

Semesters: l Prerequisite: None
Credit: 1/2 Level: 10, 11, 12

PRESCHOOL LAB
This course is designed to aid the students in their study and interaction with children by conducting a preschool laboratory for three and four year old children. They will apply their learning about children through participation in the preschool lab, observation of the children and the direction of planned activities which meet the needs of preschool children. Emphasis will be placed on learning about various types of child care programs along with the role of the child care provider. This course will be of value to the student desiring present or future employment in the field of child care as well as training in care and guidance of children in the home.

Semesters: 1 Prerequisite: Child Development
Credit: 1/2 Periods: 7 per week
Level: 10, 11, 12

INTERNSHIP IN CHILD CARE SERVICES (See Off Campus Enrichment)
This course is designed to give students an opportunity to participate directly with professionals who work with children in settings such as preschools, day care centers, elementary schools, and middle schools or junior highs. Students will observe experience first hand how and what teachers do to run their programs. Examples of duties the students may perform include helping students in small groups, creating and teaching mini lessons, designing bulletin boards, and performing some clerical work. This course is highly recommended for students interested in careers involving children and education. Students must provide their own transportation.

Semesters: 1-4 Prerequisite: Preschool Lab and
Credit: 1/2 Instructor approval
(May be repeated once for additional credit) Level: 11, 12

ADULT LIVING
This course meets the Consumer Education requirement for graduation.

The major goal of Adult Living is to help the student acquire a deeper understanding of his/her functioning role in society. Areas of emphasis will include: Issues Facing Adolescents Today; Maturity, and Character Growth; Personality Development; Stress and Conflict Management; Decision-Making and Problem-Solving; and Cost Comparison, Budgeting, and Installment Purchasing. In addition, this course encourages each student to develop a greater understanding of his/her relations with others and the realization of the value of effective communication in these relationships. The awareness of the factors involved in lasting male and female relationships and the positive aspects of human sexuality will be discussed. These issues will all be discussed within the context of the family.

Semesters: 1 Prerequisite: None
Credit: 1/2 Level: 11, 12

ORIENTATION TO FAMILY AND CONSUMER SCIENCES (FACS)
This class will survey the areas of home economics related to foods, family, and self. It is designed so that the students will be introduced to concepts such as clothing and textiles, resource management, foods and nutrition, housing, furnishings, and equipment, human development, interpersonal and family relationships, and the world of work. This course serves the special needs population as an introduction to any of the classes in the Family and Consumer Science sequence.

Semesters: 1 Prerequisite: Instructor Approval
Credit: 1/2 Level: 9, 10