CHS Family and Consumer Arts Department
Recommended Course SequenceThere are no required courses in this department. All classes listed are electives, but will count towards the Applied Arts requirement.
Family Consumer Science Related Careers
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FCS Course Map |
Family Consumer Science Department Course Descriptions
Introduction to FCS
Course Number: 80111 (Quarter)
State Number: 090101
Credit .5
Prerequisite: None
Grade Level: 9, 10
Maximum: 15-18
This course is intended to enable students to have a broad scope of experiences that will provide an overview and fundamental knowledge and essential skills of Human Science with a foundation but not limited to family and consumer sciences. Student will explore career possibilities and develop a personal learning plan. Students will practice basic life and career readiness skills and learn to apply them to personal life situations.
Foods and Nutrition
Course Number: 80451 (Quarter; must be taken with 80452)
State Number: 090107
Credit .5
Prerequisite: None
Grade Level: 10, 11, 12
Maximum: 16
This course is designed to provide students with the base foundation knowledge of food selection and preparation needed to successfully fuel the human body through consumption of food and resulting food energy. With a beginning foundation of nutrition and food science, students will learn basic preparation skills, the reason behind the reactions of food and the short-term and long-term wellness consequences as a result of nutritional intake. Students will also be exposed to careers related to the food industry.
Advanced Foods and Nutrition
Course Number: 80452 (Quarter; must be taken with 80451)
State Number: 090108
Credit .5
Prerequisite: None
Grade Level: 10, 11, 12
Maximum: 16
This course is designed to provide and prepare students with the advanced knowledge needed to properly and efficiently fuel the human body through food selection, storage and preparation methods. Students will study foods using advanced project-based nutritional and food science learning methods. Applying the reactions of foods in the short-term and long-term consequences of overall human wellness as a result of nutritional intake through the foods they prepare and consume. Students will also be exposed to the business of food and food production.
Human Development
Course Number: 80211 (Quarter; must be taken with 80210)
State Number: 350002
Credit .5
Prerequisite: None
Grade Level: 11, 12
Maximum: 15-18
Study of human development (physical, mental, emotional and social) from infant through adolescence or the entire life span. Includes how to develop positive interactions with and guiding the development of each age.
Relationships
Course Number: 80210 (Quarter; must be taken with 80211)
State Number: 090116
Credit .5
Prerequisite: None
Grade Level: 11, 12
Maximum: 15-18
The course includes the study of interpersonal relationships and the effect of these relationships on the well-being of individuals, families, work and society. The course includes concepts such as effective communication, establishing and maintaining relationships, diverse family systems, characteristics of personal development and the impact of relationships on personal and career success.
Culinary Skills I
Course Number: (Semester 1)
State Number: 370021
Credit 1.0
Prerequisite: Foods and Nutrition; MUST be taken with Culinary Skills II
Grade Level: 11, 12
Maximum: 12
This course is designed to provide students with curriculum which is focused on the foodservice industry and provides training in workplace and culinary skills, food safety and sanitation, interpersonal and communication skills, as well as exposure to the areas of restaurant management and career exploration.
Culinary Skills II
Course Number: (Semester 2)
State Number: 370022
Credit 1.0
Prerequisite: Culinary Skills I
Grade Level: 11, 12
Maximum: 12
This course is designed to provide students with an advanced curriculum which is focused on the foodservice industry and provides training in workplace and culinary skills, interpersonal and communication skills, as well as an exposure to the areas of restaurant management and career exploration.
Course Number: 80111 (Quarter)
State Number: 090101
Credit .5
Prerequisite: None
Grade Level: 9, 10
Maximum: 15-18
This course is intended to enable students to have a broad scope of experiences that will provide an overview and fundamental knowledge and essential skills of Human Science with a foundation but not limited to family and consumer sciences. Student will explore career possibilities and develop a personal learning plan. Students will practice basic life and career readiness skills and learn to apply them to personal life situations.
Foods and Nutrition
Course Number: 80451 (Quarter; must be taken with 80452)
State Number: 090107
Credit .5
Prerequisite: None
Grade Level: 10, 11, 12
Maximum: 16
This course is designed to provide students with the base foundation knowledge of food selection and preparation needed to successfully fuel the human body through consumption of food and resulting food energy. With a beginning foundation of nutrition and food science, students will learn basic preparation skills, the reason behind the reactions of food and the short-term and long-term wellness consequences as a result of nutritional intake. Students will also be exposed to careers related to the food industry.
Advanced Foods and Nutrition
Course Number: 80452 (Quarter; must be taken with 80451)
State Number: 090108
Credit .5
Prerequisite: None
Grade Level: 10, 11, 12
Maximum: 16
This course is designed to provide and prepare students with the advanced knowledge needed to properly and efficiently fuel the human body through food selection, storage and preparation methods. Students will study foods using advanced project-based nutritional and food science learning methods. Applying the reactions of foods in the short-term and long-term consequences of overall human wellness as a result of nutritional intake through the foods they prepare and consume. Students will also be exposed to the business of food and food production.
Human Development
Course Number: 80211 (Quarter; must be taken with 80210)
State Number: 350002
Credit .5
Prerequisite: None
Grade Level: 11, 12
Maximum: 15-18
Study of human development (physical, mental, emotional and social) from infant through adolescence or the entire life span. Includes how to develop positive interactions with and guiding the development of each age.
Relationships
Course Number: 80210 (Quarter; must be taken with 80211)
State Number: 090116
Credit .5
Prerequisite: None
Grade Level: 11, 12
Maximum: 15-18
The course includes the study of interpersonal relationships and the effect of these relationships on the well-being of individuals, families, work and society. The course includes concepts such as effective communication, establishing and maintaining relationships, diverse family systems, characteristics of personal development and the impact of relationships on personal and career success.
Culinary Skills I
Course Number: (Semester 1)
State Number: 370021
Credit 1.0
Prerequisite: Foods and Nutrition; MUST be taken with Culinary Skills II
Grade Level: 11, 12
Maximum: 12
This course is designed to provide students with curriculum which is focused on the foodservice industry and provides training in workplace and culinary skills, food safety and sanitation, interpersonal and communication skills, as well as exposure to the areas of restaurant management and career exploration.
Culinary Skills II
Course Number: (Semester 2)
State Number: 370022
Credit 1.0
Prerequisite: Culinary Skills I
Grade Level: 11, 12
Maximum: 12
This course is designed to provide students with an advanced curriculum which is focused on the foodservice industry and provides training in workplace and culinary skills, interpersonal and communication skills, as well as an exposure to the areas of restaurant management and career exploration.
