Family & Consumer Science

Students live in a rapidly changing and increasingly complex world. Our students are future family, community and career leaders, and citizens. As citizens of tomorrow, they need to be able to synthesize information, utilize prior knowledge, work cooperatively, and apply critical thinking skills as they progress along their divergent paths. Conversations, research, and class projects will cover such topics as: Influences on Food Choices, Application of Nutrition Principles, Science and Technology of Food, Safety and Sanitation, Foundations of Food Production, Grains and Grain Products, Fruits and Fruit Products, Vegetables and Vegetable Products, Milk and Milk Products, Meat and Meat Alternatives, Meal Management and Preparation, Food Product Marketing, Food Service and Etiquette, Career Pathways in Food and Nutrition.

Foods II is a course planned to give information and practical experience in food preparation and service. Lectures, reading and class projects will cover such topics as microwave cookery, food processor, regional and foreign foods, outdoor cooking, pasta making, and cake decorating.

Prerequisite: Foods & Nutrition 1

Students in this course will learn the basic baking fundamentals and equipment needed to make various baked goods. Students will make things such as breads, pastries, cakes, and cookies. This will be taught to students through hands-on cooking experiences.

Prerequisites: Foods & Nutrition 1 and Foods & Nutrition 2 Recommended. Offered on a rotating basis and will be offered in 2026-2027.

Child Psychology is a course designed to help students gain knowledge of human growth and development. The broad objectives of the course are: to identify behaviors and skills characteristic of each level of child development; to develop mastery of basic child-care techniques; to recognize problems in growth and development; and to identify characteristics of a safe, stimulating and loving environment. Offered on a rotating basis and will be offered in 2026-2027.

Competitions can be an essential part of development for chefs, enabling them to perform in an environment that puts chefs against their peers. Along with keeping on top of culinary trends, competitions can promote creativity, enhance cooking skills, build confidence and self discipline.This course is designed for students who have completed Food and Nutrition and are interested in expanding their Culinary Skills through a competition based atmosphere. This course offers a positive, hands-on experience with various foods, allows an opportunity to build life skills related to food preparation, creatively address school food issues and engages the school community in the dialogue, promotes the incorporation of local foods into school menus, and collaboratively work with teams as well as school nutrition professionals.

Prerequisites: Foods & Nutrition 1 required and Foods & Nutrition 2 Recommended. Offered on a rotating basis and will be offered in 2027-2028.

Human Development topics focus on skills needed for understanding relationships across the lifecycle, through a combination of conversations, hands-on activities and projects, and readings. Strategies for understanding self, as well as for dealing with change, help students cope with the challenges of living in today’s world. Students live in a rapidly changing and increasingly complex world. Our students are future family, community and career leaders, and citizens. As citizens of tomorrow, they need to be able to synthesize information, utilize prior knowledge, work cooperatively, and apply critical thinking skills as they progress along their divergent paths. Offered on a rotating basis and will be offered in 2026-2027.

Students in this course will explore foods, diet, etiquette, and customs of different cultures and will relate the history, geography, and climate of a region to the foods they eat. Students will have hands-on cooking experience to taste and prepare foods from around the world. While students are cooking they will develop teamwork, cooperation, communication, and negotiation.

Prerequisites: Foods & Nutrition 1 and Foods & Nutrition 2 Recommended. Offered on a rotating basis and will be offered in 2027-2028

Students in this course will learn the basic kitchen abilities to foster independence while covering things like food safety, basic techniques, recipe following, meal planning, and budgeting to prepare healthy and affordable meals to boost confidence, self-reliance, and to prepare for life outside high school.

Prerequisites: Foods & Nutrition 1 and Foods & Nutrition 2 Recommended. Offered on a rotating basis and will be offered in 2026-2027.