FAMILY & CONSUMER SCIENCES [ FCS ]
ELECTIVE COURSES GRADES PREREQUISITES Hospitality Introduction to Culinary Arts 9 , 10 , 11 , 12 Culinary Arts I 9 , 10 , 11 , 12 Introduction to Culinary Arts Culinary Arts II 10 , 11 , 12 Introduction to Culinary Arts Nutrition 9 , 10 , 11 , 12 Food Science 9 , 10 , 11 , 12 Education , Training and Human Services Child and Human Development 9 , 10 , 11 , 12 Early Childhood Careers 10 , 11 , 12 Child and Human Development Coll Foundation of Education 10 , 11 , 12 Design and Visual Arts Fabric , Apparel & Design 9 , 10 , 11 , 12 Interior Design and Housing 9 , 10 , 11 , 12 Foundational Knowledge and Skills Consumer Strategies 9 , 10 , 11 , 12 Interpersonal Relationships 9 , 10 , 11 , 12 Honors Family and Consumer Sciences Internship 12 Application and interview required
HOSPITALITY
Introduction to Culinary Arts Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Introduction to food industry Standards
• Experiential learning through food preparation and tasting
• Management of culinary tools and equipment
• Application of safety and sanitation skills Projects , Activities , etc .: Food labs Instructional Focus : Food preparation and demonstration
Culinary Arts I Prerequisite / Selection Process : Introduction to Culinary Arts or Food Preparation Fundamentals Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Meal planning and preparation
• Advanced cooking techniques-knife skills , plating and sauces
• Working toward Articulated College Credit Food labs and planning process , hospitality and advanced meal preparation , teamwork , weekly labs
Instructional Focus : Demonstration , culinary skill development
Culinary Arts II [ Students may earn Articulated College Credit ] Prerequisite / Selection Process : Culinary Arts I Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit / meets elective credit requirements Major Outcomes : Students will be able to apply culinary preparation techniques and safety procedures needed to be successful when living independently as well as having skills that will prepare them for the job market . Projects , Activities , etc .: They will have the opportunity to research and experience foods from other cultures in a lab classroom setting . Careers in the food industry will be explored through various opportunities which may include guest speakers and / or field trips . Instructional Focus : Students will use hands on lab experiences to learn industry food safety and preparation techniques .
Nutrition Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Personal Nutrition and wellness concerns
• Selecting & preparing Nutritious food
• Understand health conditions related to diet
• Stress management , body image , eating disorders and sports nutrition
Projects , Activities , etc .: Create a personal nutrition / wellness plan , analysis of nutrition wellness issues , nutritious food labs , and stress relief and fitness walking . Instructional Focus : Personal nutrition goals , research and guest presenters
Food Science Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Students will be introduced to the fundamentals of food science
• Technology associated with providing safe and nutritious foods
• Analyze basic scientific principles that explain how and why we process , prepare , and store foods for human consumption
Projects , Activities , etc .: Hands-on activities Instructional Focus : Examining food products using scientific methods that lead to product development and safety in our food supply
FAMILY & CONSUMER SCIENCES [ FCS ]
51 High School Registration Guide