Family & Consumer Sciences
Applied Arts Department
Click on a course below to see its course description
Grade Open To: 10-11-12 |
Term: 1 or 2 |
Credit: 0.5 |
Prerequisite/Grade Recommendation: Child Development
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| Fees: None | ||
| This course provides advanced learning experience to gain further knowledge and understanding of the intellectual, physical, social, and emotional development of children through the activities implemented in the high school preschool for three and four year olds. The development of employability skills, as well as transition skills and vocational ethics, will be included in the course. | ||
Grade Open To: 9-10-11-12 |
Term: 1 or 2 |
Credit: 0.5 |
Prerequisite/Grade Recommendation: None |
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| Fees: None | ||
| Child Development is an introductory course designed to provide instruction and skill development in the understanding of the growth and development of the child from prenatal stages through early childhood. The well being of children is studied from the many aspects of child development (physical, social, emotional, and intellectual). The course meets a need for the student who wishes to prepare for work in the field of childcare services, education, or social work. The development of employability skills, as well as transition skills and vocational ethics, will be included in the course. | ||
Grade Open To: 9-10-11-12 |
Term: 1 |
Credit: 0.5 |
Prerequisite/Grade Recommendation: None |
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| Fees: None | ||
| This beginning course in clothing teaches the use and care of sewing equipment and introduces the student to the world of textiles. Other areas of study include color and design in clothing, personal appearance, wardrobe planning, and consumer awareness in the fashion marketplace. The student constructs a variety of garments which include basic techniques needed to do home sewing, and develops the skill needed to qualify for clothing related careers. The development of employability skills, as well as transition skills and vocational ethics, will be included in the course. | ||
Grade Open To: 9-10-11-12 |
Term: 2 |
Credit: 0.5 |
Prerequisite/Grade Recommendation: Clothing, Textiles and Fashion I |
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| Fees: None | ||
| This course is devoted to increasing the level of knowledge and skills of the students as they construct, purchase, care for and work with clothing, accessories, and textiles. Additionally, the ways in which personal and fashion aspects interact with the market will be explored in this course. Areas of emphasis for this course will include career opportunities in clothing, accessories, and textile product fields, fibers and fabrics, color, line and design in fashion, clothing selection based on needs, consumer information on clothing purchases, clothing maintenance and care, sewing and other construction skills, and merchandising clothing. The development of employability skills, as well as transition skills and vocational ethics, will be included in the course. | ||
Grade Open To: 11-12 |
Term: 1 or 2 |
Credit: 0.5 |
Prerequisite/Grade Recommendation: Completion of Foods & Nutrition I and II |
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| Fees: $34.00 | ||
| Culinary Arts is an advanced course in foods for students who have successfully completed Foods & Nutrition I and Foods & Nutrition II. It deals with skills needed in food service occupations as well as in the home. Included are cake and food decoration, garnishing, food technology, and catering special occasions. This course will focus on current trends in food selection, preparation, and service. Regional, foreign and gourmet cooking are included in the course. The development of employability skills, as well as transition skills and vocational ethics, will be included in this course. | ||
Grade Open To: 11-12 |
Term: 1 & 2 |
Credit: 1.0 |
Prerequisite/Grade Recommendation: Clothing, Textiles and Fashion I and II |
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| Fees: None | ||
| The instruction in this class is organized to introduce the student to the fashion world as it relates to career opportunities in Family and Consumer Sciences related occupations. Color theory, styling terminology, fashion history, fashion design, promotion, display, and sales are emphasized. Students are also introduced to merchandising management and personnel duties. Construction projects are made and sold. The development of employability skills, as well as transition skills and vocational ethics, will be included in this course. | ||
Grade Open To: 9-10-11-12 |
Term: 1 or 2 |
Credit: 0.5 |
Prerequisite/Grade Recommendation: None |
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| Fees: $34.00 | ||
| This course includes basic classroom and laboratory experiences needed to develop knowledge and understanding of basic food principles and applied nutrition for people of all ages. The course content centers around the following duty area: promoting food service and preparation management using the decision-making process; meeting basic needs by applying nutrition concepts; meeting health and safety needs in planning, preparing and serving food; maximizing resources when planning, preparing, and serving food; promoting hospitality in food practices; and analyzing individual and family nutritional needs in relation to change. The development of employability skills, as well as transition skills and vocational ethics, will be included in the course. | ||
Grade Open To: 9-10-11-12 |
Term: 2 |
Credit: 0.5 |
Prerequisite/Grade Recommendation: Foods and Nutrition I |
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| Fees: $34.00 | ||
| In this second introductory foods and nutrition course, more attention is paid to food selection and preparation for special circumstances and dietary needs. Laboratory activities are devoted to preparation of foods with specific characteristics. The course will influence the following major units: careers in food service, foods science and human nutrition, influence on food customs, diet and health practices, current nutritional issues, planning for special practices, planning for special food needs, safety of food preparation and storage, food purchasing, food-borne illness, conservation in providing food and food processing, and preservation. The development of employability skills, as well as transition skills and vocational ethics, will be included in the course. | ||
Grade Open To: 11-12 |
Term: 1 or 2 |
Credit: 0.5 |
Prerequisite/Grade Recommendation: None, Foods and Nutrition I & II desired |
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| Fees: $25.00 (student will be required to have a P.E. uniform and school approved lock) | ||
| This class is an integrated class between the Physical Education Department and the Family and Consumer Sciences Departments. This curriculum will be a two-part integrated course in which students will be able to understand the nutritional value of food and participate in various fitness and stress management activities to develop a total wellness approach to health. Students will alternate between the wellness segment and the nutritional segment. The course will be team-taught. A student may receive credit for either Family and Consumer Science or Physical Education, but not both. Course may not be repeated. | ||
Grade Open To: 11-12 |
Term: 1 or 2 |
Credit: 0.5 |
Prerequisite/Grade Recommendation: None |
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| Fees: None | ||
| This course is designed to help students think through the responsibilities, satisfactions, and stresses of parenthood. Many types of parenting situations will be examined. Stress prevention and management and the work of community agencies that help parents deal with various types of parenting crises are emphasized. The course content includes the following duty areas: managing and organizing parenting by applying decision-making and goal-setting skills, applying the basic principles of the parenting process, practicing health and safety standards as related to parenting, providing experiences which encourages parents and children to maximize resources, encouraging human relations skills in children/adolescents, and evaluating impact on parenting of family and career changes. Special attention is given to the needs of teenage parents and to the importance of readiness for parenthood. The development of employability skills, as well as transition skills and vocational ethics, will be included in this course. | ||
Grade Open To: 12 |
Term: 1 & 2 |
Credit: 3.0 (1 for class; 2 for work) |
Prerequisite/Grade Recommendation: By application & recommendation from teacher/interview |
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| Fees: $12.00 | ||
Work Internship is a cooperative work-training program that is designed to provide vocational training and technology preparation for an occupation on a part-time basis. Students must have career objectives related to retail, office, trade and industrial, health, family and consumer sciences, or agriculture. Students are enrolled in four school classes, including one related WI class. Emphasis is placed on the work experience rather than earnings. Each training station must be approved and must provide each student with a minimum of 15 hours of work per week. The student must provide his/her own transportation and have parental approval for acceptance into the program. The program is applicable for those wanting to attend college as well as those wanting full-time employment. |
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