Page 49 - HHS Curriculum Guide, 2016-17 FINAL

FAMILY & CONSUMER SCIENCES DEPT.

Family and Consumer Science (FCS) courses expose and educate the high school students in the necessary skills for
independent life. Courses are offered that provide lifelong growth and knowledge in the areas of personal life skills,
components and importance of good decision making, career exploration, housing and interior design options, parenting
skills, nutrition and wellness guidelines, as well as basic through advanced culinary skills. Our goal is to provide courses
that promote a healthy personal lifestyle that enables the student to be a successful contributing member of society.

9th Grade: 10th Grade: TRANSITIONS AND CAREERS
Peer Collaboration Peer Collaboration
Transitions and Careers Transitions and Careers (Semester, ½ credit, Grades 10-12. Grades 9-12)
Culinary Fundamentals (Formerly known as: TRANSITIONS)
11th Grade: Personal Financial Subject Code: 091410
Peer Collaboration
Transitions and Careers Management In this course, students will analyze interests, aptitudes
Culinary Fundamentals Interior Design, Furnishings and skills to prepare for careers and transition through
Personal Financial life. An emphasis will be placed on work ethics,
and Management consumer economics, team building, communication
Management Child Development and leadership skills. Additional topics will include
Interior Design, Furnishings FCS Student Assistant technology etiquette and career planning. This class
12th Grade: meets the Financial Literacy graduation requirement.
and Management Peer Collaboration
Child Development Transitions and Careers Course Fee: 10.00 fee
FCS Student Assistant Culinary Fundamentals
Personal Financial CULINARY FUNDAMENTALS

Management (Semester, ½ credit, Grades 10-12. Grades 10-12)
Interior Design, Furnishings (Formerly known as: CREATIVE FOODS)
Subject Code: 091220
and Management
Child Development In this course, students will apply fundamental culinary
FCS Student Assistant techniques, such as knife handling skills and the
recognition, selection and proper use of tools and
PEER COLLABORATION equipment. An emphasis will be placed on mise en
place, the management of time, ingredients and
(Semester/Year, .5/1 S/U credit, Grades 9-12) equipment. Students will apply standard recipe
Prerequisite: None conversions using proper scaling and measurement
techniques. This class is a must if you are interested
The Peer Collaboration elective course (.5 credits per in any career in foods, nutrition, hospitality or plan
semester) provides students with the opportunity to to feed a family.
acquire and enhance their development of 21st Century
Skills such as leadership, problem solving, critical Class Fee: Lab 35.00
thinking, communication, and collaboration. Peer
Collaborators will support other students in various
school environments with the primary role of assisting
their peers in understanding content, helping them to
complete assignments, providing a social partner and
serving as a role model. Students will be required to
participate in training sessions and to document
participation in the program through journaling.

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