Family & Consumer Science/Home Economics
Teacher: Patti Maurer
- Family & Consumer Science
Orientation to Home Economics
This course is designed to present the basic subject matter in six areas: clothing and textiles; foods and nutrition; housing, furnishings, and equipment; child development and care; interpersonal and family relationships; and introduction to the world of work.
Learning experiences assist students in understanding themselves, their roles in today's society and the nature of homemaking and other home economics related careers.
Child Development - Offered 17-18
This course helps students gain knowledge and understanding of intellectual, physical, social and emotional development of children from conception through adolescence. The course content will center around the following duty areas: Managing and organizing child development by applying safety standards for children; providing experiences which encourage children to maximize resources; encouraging human relations skills in children; and evaluating family and career changes in relation to impact on children. Information related to careers in childcare is incorporated throughout the course.
Foods and Nutrition I
Course Length: 1 semester
Course Credit: 1 credit
This course is offered only to sophomores, juniors, and senior. This course includes basic classroom and laboratory experiences needed to develop knowledge and understanding of basic food principles and applied nutrition for all ages.
The course content center on the following duty areas: 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/ serving food; promoting hospitality in food practices; and analyzing individual and family nutritional needs in relation to change. Information related to careers in food and nutrition is incorporated throughout the course.
Foods and Nutrition II
Course Length: 1 semester
Course Credit: 1 credit
This course is offered only to sophomores, juniors, and senior. In this second orientation level foods course, more attention is paid to food selection and preparation for special circumstances and dietary needs. Laboratory sessions are devoted to preparation of foods with specific emphasis: careers in food and nutrition, influences on food customs, diet and health, current nutritional issues, planning for special needs, safety of foods, food purchasing, prevention of food-borne illness, conservation of proving food, food preservation. The application of the above-mentioned areas of emphasis to food service occupations is stressed. The course provides an introduction to commercial food service preparation and management.
Living Environments - Offered 16-17
Course Length: 1 semester
Course Credit: 1 credit
This course is designed to provide students with the basic knowledge and skills needed to select, acquire, maintain and manage living environments that meet the needs of living occupants. The selection and care of housing and furnishing are related to factors such as social-economics conditions, individual tastes, psychological effects, aesthetic values, safety, sanitation and energy conservation. The course content includes the following duty areas: locating and managing housing using goal-setting and decision-making skills; evaluating living space to meet basic needs; creating and maintaining living environments; determining the impact of the individual and/or group on living environments; applying housing and home management choices relating to changing family/individual and career patterns. Emphasis will be placed in the application of basic management principles as they relate to the environment.
Parenting - Offered 16-17
Course Length: 1 semester
Course Credit: 1 credit
This course is designed to help students think through the responsibilities, satisfactions, and stresses of parenthood. Many types of parenting situations are examined. Areas covered include: information on stress prevention and management and the work of community agencies that can help parents deal with various types of parenting by applying decision- making and goal-setting skills; applying the basic principles of parenting; providing experiences which encourage 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 the importance of readiness of parenthood.
Adult Living - Offered 17-18
Course Length: 1 semester
Course Credit: 1 credit
This course is for juniors and seniors only. This course is designed to assist individuals and families in achieving life satisfaction through responsible participation as adults in the home, community, and work place. Emphasis is placed on the development of prevention strategies that will assist individuals in responding to situations in terms of their identified values and goals. The course content includes the following duty areas: developing short and long-range plans, demonstrating goal-setting and decision-making skills; evaluating and adapting basic needs to assume roles and responsibilities; recognizing health practices that assist in coping, selecting and using resources to enhance individual growth and development and developing effective relationships to promote communication with others; and evaluating family career changes as to the impact on individuals.
Orientation to Home Economics
This course is designed to present the basic subject matter in six areas: clothing and textiles; foods and nutrition; housing, furnishings, and equipment; child development and care; interpersonal and family relationships; and introduction to the world of work.
Learning experiences assist students in understanding themselves, their roles in today's society and the nature of homemaking and other home economics related careers.
Child Development - Offered 17-18
This course helps students gain knowledge and understanding of intellectual, physical, social and emotional development of children from conception through adolescence. The course content will center around the following duty areas: Managing and organizing child development by applying safety standards for children; providing experiences which encourage children to maximize resources; encouraging human relations skills in children; and evaluating family and career changes in relation to impact on children. Information related to careers in childcare is incorporated throughout the course.
Foods and Nutrition I
Course Length: 1 semester
Course Credit: 1 credit
This course is offered only to sophomores, juniors, and senior. This course includes basic classroom and laboratory experiences needed to develop knowledge and understanding of basic food principles and applied nutrition for all ages.
The course content center on the following duty areas: 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/ serving food; promoting hospitality in food practices; and analyzing individual and family nutritional needs in relation to change. Information related to careers in food and nutrition is incorporated throughout the course.
Foods and Nutrition II
Course Length: 1 semester
Course Credit: 1 credit
This course is offered only to sophomores, juniors, and senior. In this second orientation level foods course, more attention is paid to food selection and preparation for special circumstances and dietary needs. Laboratory sessions are devoted to preparation of foods with specific emphasis: careers in food and nutrition, influences on food customs, diet and health, current nutritional issues, planning for special needs, safety of foods, food purchasing, prevention of food-borne illness, conservation of proving food, food preservation. The application of the above-mentioned areas of emphasis to food service occupations is stressed. The course provides an introduction to commercial food service preparation and management.
Living Environments - Offered 16-17
Course Length: 1 semester
Course Credit: 1 credit
This course is designed to provide students with the basic knowledge and skills needed to select, acquire, maintain and manage living environments that meet the needs of living occupants. The selection and care of housing and furnishing are related to factors such as social-economics conditions, individual tastes, psychological effects, aesthetic values, safety, sanitation and energy conservation. The course content includes the following duty areas: locating and managing housing using goal-setting and decision-making skills; evaluating living space to meet basic needs; creating and maintaining living environments; determining the impact of the individual and/or group on living environments; applying housing and home management choices relating to changing family/individual and career patterns. Emphasis will be placed in the application of basic management principles as they relate to the environment.
Parenting - Offered 16-17
Course Length: 1 semester
Course Credit: 1 credit
This course is designed to help students think through the responsibilities, satisfactions, and stresses of parenthood. Many types of parenting situations are examined. Areas covered include: information on stress prevention and management and the work of community agencies that can help parents deal with various types of parenting by applying decision- making and goal-setting skills; applying the basic principles of parenting; providing experiences which encourage 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 the importance of readiness of parenthood.
Adult Living - Offered 17-18
Course Length: 1 semester
Course Credit: 1 credit
This course is for juniors and seniors only. This course is designed to assist individuals and families in achieving life satisfaction through responsible participation as adults in the home, community, and work place. Emphasis is placed on the development of prevention strategies that will assist individuals in responding to situations in terms of their identified values and goals. The course content includes the following duty areas: developing short and long-range plans, demonstrating goal-setting and decision-making skills; evaluating and adapting basic needs to assume roles and responsibilities; recognizing health practices that assist in coping, selecting and using resources to enhance individual growth and development and developing effective relationships to promote communication with others; and evaluating family career changes as to the impact on individuals.
