Family & Consumer Sciences (FCS) Courses

EHS Academic Course Offerings

Scroll down to the Lifeskills section[/button] The Family and Consumer Sciences Department (FCS) offers courses for all students whether they are interested in a single course for personal enrichment or in a comprehensive plan of study leading toward work as a professional. FCS provides courses that are specific to the Teaching and Training, Restaurant and Event Management, Early Childhood Education, Visual Arts, and the Human Services Career Pathways. All pathways allow students to gain skills and experience in an occupational area of interest while integrating 21st Century skills. Classes in the foods and fashion areas include courses which are prerequisites in a sequence. Students who do not successfully complete course expectations must have teacher approval to re-enroll in the course.

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APPLIED PROJECTS IN FCS

(Gr 11,12) (One Trimester, ½ credit)

Prerequisite: After completing the courses available in a specific subject area, students may continue to develop skills and knowledge in a specific area of study within the FCS curriculum. A written proposal and contract must be completed to enroll in this course.  This course may be repeated for credit.

BAKING AND PASTRY

(Gr 9-12) (One Trimester, ½ credit)

Prerequisite: Culinary Basics or Healthy Habits

This class prepares students for a career in the baking industry. Labs incorporate time-management and decision-making skills and math applications. Consumer and nutritional information is incorporated in each unit. Units include convenience baking, yeast breads, pies, pastries, cakes, and fats and oils. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class.

CAREER CONNECTIONS

(Gr 11,12) (One Trimester, ½ credit) – may be repeated for credit

Prerequisite: Any trimester FCS course

Written Application MUST be completed PRIOR to enrollment.

Career Connections provides human services/family and consumer sciences related work-based learning experiences (paid or unpaid) outside the traditional classroom. Learning goals are set by the student, teacher and employer/adult mentor to create field experiences and/or discussions related to human services/family and consumer sciences occupational technical skills. Students are required and responsible for their own transportation to assigned locations. If student does not have transportation,he/she may not enroll in this course.

CHILD DEVELOPMENT

(Gr 10-12) (One Trimester, 1⁄2 credit)

This course explores the physical, emotional, social and intellectual development of children from birth through adolescence. Students also learn about child development as it relates to parenting and as it applies to the workplace. This course is articulated through multiple postsecondary institutions. Check with FCS staff for specific information.

COMMUNITY CONNECTIONS

(Gr 11,12) (One Trimester, 1⁄2 credit)  may be repeated for credit

Prerequisite: Any trimester FCS course

Written Application MUST be completed PRIOR to enrollment.

Community Connections provides community-based/school-based learning experiences mainly within the family and consumer sciences classroom. Learning goals are set by the students, teacher and community partners to create experiences and/or discussions to enhance the development of the 21st century skills (i.e., leadership, empathy,communication, problem solving,cooperation, critical thinking, and resource management) needed to be successful in human services/family and consumer sciences related careers. If student does not have transportation,he/she may not enroll in this course.

CONSUMER EDUCATION

(Gr 11,12) (One Trimester, ½ credit)

This course provides students with an understanding of the concepts and principles involved in economic financial literacy. The focus of the class is investigation of the following areas: problem-solving, critical-thinking, money management, budgeting, housing, savings and investment programs, insurance, taxes, credit, consumer rights and responsibilities, and current issues. This course fulfills the consumer education graduation requirement. This course is articulated through Butler Community College. Students within two years of enrolling as a college freshman may enroll in this class for dual credit with Emporia State University after having completed Algebra I & II or having completed Algebra I and be currently enrolled in Algebra II.

CULINARY ARTS 1A

(Gr 10-12) (One Trimester, ½ credit)

Prerequisite: Culinary Basics or Healthy Habits

This course focuses on careers in the food and hospitality industry. Instruction emphasizes available resources; time-management, leadership and decision-making skills; and perfecting planning, preparing and serving techniques. Lab experiences include expanded food preparation techniques. Time- and money-management as well as food safety are included in each unit of study. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class.

CULINARY ARTS 1B

(Gr 11, 12) (One Trimester, ½ credit)

Prerequisite: Culinary Arts 1A

This class is a continuation of Culinary Arts 1A. Students may take either course for a ½ credit or enroll in both courses over two trimesters for a full credit. As in Culinary Arts 1A, the course focuses on careers in the food and hospitality industry. Instruction emphasizes available resources; time-management, leadership and decision-making skills; and perfecting planning, preparing and serving techniques. Lab experiences include expanded food preparation techniques. Time- and money-management as well as food safety are included in each unit of study. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class. This course provides dual credit with the FHTC Culinary Arts

CULINARY BASICS

(Gr 9,10) (One Trimester, ½ credit)

This is a lab class that focuses on preparing food. Students gain an understanding of safe and sanitary food preparation practices, proper measuring techniques, recipe terminology, standard food preparation procedures and equipment. Lab experiences consist of preparing food according to approved standards. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class. This course may be used as a prerequisite for Baking and Pastry, Culinary Arts IA and/or Culinary Arts IB.

EARLY CHILDHOOD FOUNDATIONS

(Gr 11,12) (Two Trimesters, ½ credit each Trimester)

Prerequisite: Child Development

This course prepares students for the challenges of working in early childhood education. Areas of study include development and characteristics of children, guidance techniques, and curriculum planning and development. Parenting is recommended prior to enrolling in this course.

EARLY CHILDHOOD APPLICATIONS

(Gr 12) (Two Trimesters, ½ credit each Trimester)

Prerequisite: Early Childhood Foundations

Written Application MUST be completed PRIOR to enrollment.

This course applies the concepts of Early Childhood Foundations. Students are assigned to a mentor teacher who works directly with children in an early childhood program. Students are responsible for their own transportation to assigned locations. If student does not have transportation,they may not enroll in this course. This course articulates with various postsecondary institutions. Contact FCS staff for full list of articulation agreements.

ESSENTIALS OF INTERIOR DESIGN

(Gr 10-12) (One Trimester, ½ credit)

Students will gain an understanding of the elements and principles of design. Students will learn to make appropriate selections of colors, fabrics, furnishings, lighting and furniture. The students will develop skills in architectural drafting and space planning.  Class projects include decorating sample rooms and designing floor plans.  Exposure to career opportunities will be made though speakers and/or field-trips.

FASHION APPAREL I

(Gr 9-12) (One Trimester, ½ credit)

Students learn basic information about fashion design and the apparel industry, including clothing construction and repair. Students study how the apparel industry influences business and trade, consumerism and the family. The course emphasizes the transferable skills of decision-making, goal-setting, creativity, problem-solving, and self-motivation. Individual instruction allows students to begin at their own levels and improve their skills in the construction of garments and other projects. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class.

FASHION APPAREL II

(Gr 9-12) (One Trimester, ½ credit)

Prerequisite: Fashion Apparel I

This course continues the study of Fashion Apparel I. Students learn more about fashion design and the apparel industry, and further education and experience in clothing construction and repair. Students continue to study how the apparel industry influences business and trade, consumerism, and the family. Decision making, goal setting, creativity, problem solving, and practical reasoning skills are used in helping students plan, purchase, and construct a personal or family wardrobe. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class.

FOOD SCIENCE I

(Gr 10-12) (One Trimester, ½ credit)

Recommended Prerequisite: Culinary Basics

Students study the physical and chemical characteristics of food using scientific methods and equipment. This is not a food preparation course; the focus is on the biological and chemical basis for food preparation, processing, fermentation and preservation. Students develop laboratory, writing, and reasoning skills through measuring, recording, and graphing data; predicting and evaluating laboratory results; and writing laboratory reports. This course can be used to fulfill one half of the elective science credit needed for graduation.

FOOD SCIENCE II

(Gr 10-12) (One Trimester, ½ credit)

Prerequisite: Food Science I

This course continues the study of the physical and chemical characteristics of food. Food Science II expands on the content presented in Food Science I with more in-depth study in the biological and chemical basis for nutrition, processing, fermentation and preservation. Students conduct a short research project related to developing a new food product. This course can be used to fulfill one half of the elective science credit needed for graduation.

HEALTHY HABITS

(Gr 11,12) (One Trimester ½ credit)

This course prepares juniors and seniors for a healthy lifestyle after graduation. Emphasis is placed on healthy independent living, stressing the relationship of nutrition and general well-being. Areas of study include healthful eating, food consumerism, daily diet decisions, food safety, basic food preparation and planning for well-balanced meals within a limited budget. Students who do not successfully complete course expectations must have teacher approval to re-enroll in this class. This course may be used as a prerequisite for Baking and Pastry, Culinary Arts I-A.

LEADERSHIP SERVICE IN ACTION

(Gr 10-12) (One Trimester, 1⁄2 credit)

This course provides students with the opportunity to analyze real world issues of concern, refine an action plan and apply leadership, teamwork and decision-making skills through civic engagement and service learning within Family and Consumer Science. The course promotes empowerment of students to assume advocacy roles in family, community and FCS/human services business and industry environments.

PARENTING

(Gr 10-12) (One Trimester, ½ credit)

This course helps teens develop the skills and knowledge to become better parents in the future. Students learn why parenting is a serious responsibility and how good management and interpersonal skills are relevant to parenting. The class incorporates infant simulators and the empathy belly as learning tools. This course articulates with several post-secondary institutions. Contact FCS faculty for the list.

RELATIONSHIPS

(Gr 10-12) (One Trimester, ½ credit)

This course helps students understand and cope with personal, family and social challenges. It also addresses the needs and interests of individuals and family members as a way of strengthening the family unit. The course emphasizes goal-setting, decision-making, time management, balancing work and family, energy and stress management, and identification of alternative choices and coping strategies. This course also covers various issues that impact teenagers, including self-concept, family and peer relationships, substance abuse, personal loss, dating and teenage pregnancy, and violence.

TEACHING AS A CAREER

(Gr 11-12)(Two Trimesters, ½ credit each Trimester)

This course prepares students interested in the education career field. Content includes learning styles, teaching strategies, philosophy of education and 21st century work skills. Students observe a variety of classroom settings, teaching styles and management strategies as part of the course. This course is articulated with Emporia State University after completion of the Teach and Train pathway and meeting standard of third party national assessment.

TEACHING INTERNSHIP

(Gr 12)(Two Trimesters, ½ credit each Trimester)

Prerequisite: Teaching as a Career

This course applies the concepts students learned in Teaching as a Career. Students are assigned to work with a mentor teacher during the trimester. Students work directly with other students individually, in small groups and as large groups. Students maintain logs of their experiences with analysis of strategies used. Students are responsible for their own transportation to assigned locations. If a student does not have transportation, he/she may not enroll in this course. This course is articulated with Emporia State University after completion of the Teach and Train pathway and meeting standard of third party national assessment.

 

FCS RESOURCE/LIFESKILLS COURSES

 

LIFESKILLS FOODS AND HEALTH

(One Trimester, ½ credit)

In this course, students learn to use recipes along with cooking and serving techniques. They plan meals, shop for groceries, compare prices and learn proper food storage. The class also covers various health issues, including first aid, nutrition, health records, emergency situations, and drug and alcohol use and abuse.

LIFESKILLS HOME SAFETY/MANAGEMENT

(One Trimester, ½ credit)

This course teaches students to recognize safety hazards in the home and how to apply corrective measures. The course also teaches practical aspects of home management such as maintenance, repair, finances, renovations and aesthetic considerations.

LIFETIME SURVIVAL SKILLS

(Two Trimesters, ½ credit each Trimester)

Students learn skills to survive independently. The course covers finding a place to live with reasonable costs, sorting laundry, washing and drying laundry, using a budget effectively, cleaning house, keeping a time card, cashing a pay check, paying bills, what to do in emergencies, how to use the phone book and other everyday skills.