Family and Consumer Sciences

Course Descriptions

  •  All courses listed fulfill Practical Arts requirement (except Intro to Teaching)

    Career and Family Leadership
    Course #: FC1156
    Grade: 9
    Credits: .5 Unit
    Credit Type: Practical Art

    This course will promote personal growth and leadership development.  Students will explore work, jobs, and careers related to family and consumer sciences and human services, along with solving problems impacting work and family.  Students explore decision making that supports and strengthens the integration of multiple roles/responsibilities of individuals, family, career and community.  Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged.


    Child Development
    Course #: HS1116
    Grade: 9-12
    Credits: .5 Unit
    Credit Type: Practical Art

    This course is intended for those who take seriously the responsibility of parenthood and/or plan to work in a child-related profession. Emphasis is on parenting skills, teenage pregnancy, childbirth, prenatal and postnatal care of infants, developmental patterns of children, and the effects of heredity and environment. Child safety, child abuse, career opportunities, and other related topics to the developing child will be discussed. Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged.


    Child Care and Guidance
    Course #: HS1118
    Grade: 10-12
    Credits: .5 Unit
    Credit Type: Practical Art
    Prerequisite: Child Development

    Course content will include child care and development concepts that have significance for those who are interested in working in a child care occupation or other child-related profession, as well as for potential parents. An actual preschool situation will be provided. Emphasis will be on early childhood education.  Students will be responsible for children aged three to five. Students are required to teach the preschoolers and evaluate the progress of a preschooler in the class.  Active participation will also be required of students. Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged.


    Advanced Child Care
    Course #: HS1120
    Grade: 11-12
    Credits: .5 Unit
    Credit Type: Practical Art
    Dual Credit: Available through UCM for qualified students CFD 1230
    Prerequisite: Child Care & Guidance w/C grade or above, UCM dual credit requirements if taking for dual credit

    Course content will include childcare and development concepts that have significance for those who are interested in working in a child care occupation or other child-related profession, as well as for potential parents.  An actual preschool situation will be provided.  Emphasis will be on early childhood education.  Students will be responsible for children aged three to five.  Students are required to teach the preschoolers and prepare a teaching portfolio.  Active participation will also be required of students.  Course content will be parallel to CDF 1230 as taught at the University of Central Missouri.  Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged.  An additional honor point will be earned for successful completion of this class.


    Nutrition & Wellness
    Course #: HS1153
    Grade: 9-12
    Credits: .5 Unit
    Credit Type: Practical Art

    This is an introductory course in basic nutrition that will cover the following topics:  safety and sanitation in the kitchen, kitchen management, basic food purchasing, microwave cooking, grains, preparation and storage skills, dietary needs throughout the life cycle, and food service career exploration. Sports nutrition, eating disorders, and malnutrition are explored. This course involves a variety of classroom techniques as well as laboratory experience.  Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged.


    International Foods
    Course #: HS1152
    Grade: 10-12
    Credits: .5 Unit
    Credit Type: Practical Art
    Prerequisite: Nutrition & Wellness

    Units of study include advanced nutrition and food preparation techniques, cultural and geographical influences on eating habits, world hunger, and cuisines of regional America, Mexico, Spain, Italy, France, Asia, and Latin America.  Additional cuisines are determined by student interest.  Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged.


    Culinary Skills I/Prostart I
    (1st Sem.)(2 hr. block)
    Course #: HS1154
    Grade: 11-12
    Credits: 1 Unit
    Credit Type: Practical Art
    Prerequisite: Nutrition & Wellness

    This is the first of two ProStart Culinary Arts classes that are designed for the student who wants to pursue a career in culinary arts, food service or the hospitality industry. Students have the opportunity to earn a National ProStart Culinary Arts Certificate of Achievement and articulated college credit.  Instruction focuses on food safety and sanitation, understanding standard recipes, equipment usage, building a successful career, management essentials, serving guests, and food preparation techniques such as stocks, sauces, soups, fruits and vegetables, and potatoes and grains. Students are encouraged to work in foodservice to complete required work experience competencies by the end of year two. Students are eligible to try out for FCCLA and ProStart culinary competition teams. Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged.


    Culinary Skills II/Prostart II**
    (2nd Sem.)(2 hr. block)
    Course #: HS1155
    Grade: 11-12
    Credits: 1 Unit
    Credit Type: Practical Art
    Dual Credit: Available for qualified students via MSU  HSP 321
    Prerequisite: Culinary Skills I w/C grade or above, MSU dual credit requirements if taking for dual credit

    This is the second year of the 2-year program designed for students working toward the ProStart Culinary Arts Certificate. Instruction includes food preparation techniques in breakfast foods, sandwiches, salads, garnishing, meats, poultry and fish, desserts and baked goods, and global cuisines.  Students study marketing, cost control, menu development and nutrition as part of preparing for a successful career.  Students must complete their 400 required foodservice hours by the end of year two to earn the National Certificate of Achievement.  Students are eligible to try out for FCCLA and ProStart culinary competition teams.  Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged. An additional honor point will be earned for each semester successfully completed.


    Fashion & Apparel I
    Course #: HS1121
    Grade: 10-12
    Credits: .5 Unit
    Credit Type: Practical Art

    Fashion & Apparel I will involve students in critical thinking through fashion and consumer awareness, clothing selection and care, project construction, technology, and careers. Students will design original fashion silhouettes, create window displays, and study the fashion industry’s impact on the consumer. Students will select their own patterns, with approval, and sew projects to learn basic sewing techniques. Students are responsible for sewing supplies and fabric for construction of projects, which may cost from $75 and up, depending on projects selected. This class is designed as an introductory course for students who have little or no experience with sewing and clothing construction. Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged.


    Fashion & Apparel II
    Course #: HS1122
    Grade: 10-12
    Credits: .5 Unit
    Credit Type: Practical Art
    Prerequisite: Fashion & Apparel I

    This course is designed for students who have a strong interest in textiles or fashion.  Students explore fashion and textile career opportunities and fashion publications.  Students discuss and apply basic entrepreneurship opportunities and develop leadership and employability skills.  Students study textiles, historic costumes, fabric, fit and pattern selection, and learn how to evaluate ready-to-wear and hand-constructed garments. Students are responsible for sewing supplies and fabric for the construction of projects, which may cost from $75 and up, depending on projects selected. The fashion projects created in this course use more advanced techniques. Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged.

     


    Housing Environments & Design
    Course #: HS1128
    Grade: 10-12
    Credits: .5 Unit
    Credit Type: Practical Art

    This course provides students with the opportunity to study the elements required to create an attractive and functional living space. Course content focuses on types of housing, home rental or ownership, architectural styles, construction fundamentals principles of home planning, floor plans, work centers, traffic patterns, energy efficiency, effects of colors, study of furniture styles, furniture selection, and arrangement, wall and floor coverings, and window treatment.  Students will draw a floor plan to scale and arrange furniture in the rooms according to set guidelines. Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences is encouraged.


    Family Relations
    Course #: HS1130
    Grade: 11-12
    Credits: .5 Unit
    Credit Type: Practical Art

    Family Relations is a class for Juniors and Seniors. Students enrolled in Family Relations focus on analyzing the significance of the family; analyzing identifying factors that build and maintain healthy family relationships; developing communication patters that enhance family relationships; dealing effectively with family stressors and conflicts; managing work and family roles and responsibilities; analyzing social forces and conditions that influence families across the life span; and cultivating the safety and well-being of the family. Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged.


    Hospitality & Tourism Management I**
    Course #: HS1156
    Grade: 12
    Credits: 1.5 Units
    Credit Type: Practical Art/Elective
    Dual Credit: MSU dual credit requriements of taking for dual credit HRA 210
    Prerequisite: Application Process

    Students in this course will study the various segments of the hospitality and tourism industry and the associated vernacular, as well as current issues facing the industry on a local, regional, national, and international scope. Students will study the elements required to be successful in the hospitality industry including, but not limited to, ethics, leadership, and managing. Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged. An additional honor point will be earned for successful completion of this class.


    Hospitality & Tourism Management II**
    Course #: HS1157
    Grade: 12
    Credits: 1.5 Units (2nd semester only) (3 hr. block)
    Credit Type: Practical Art/Elective
    Dual Credit: MSU dual credit requriements of taking for dual credit  HRA 215
    Prerequisite: Application Process. Hospitality & Tourism Management I

    Students in this course will study the basic framework and structure of the inner workings of the lodging industry. With a focus on the limited-service segment, students will review the fundamental hows and whys of management in the lodging industry. We will address all the operating departments of a hotel and review the history of the hotel industry as well as the role of hotels within the larger hospitality and tourism community. We will discuss associated vernacular, as well as current issues facing the industry on a local, regional, national, and international scope. Students will study the elements required to be successful in the hospitality industry including, but not limited to, quality, service, profitability, teamwork, human resources, operations management, sales and marketing, and leadership. Membership and participation in FCCLA, a student organization to promote Family and Consumer Sciences, is encouraged. An additional honor point will be earned for successful completion of this class.


    Hospitality & Tourism Management Internship/Prostart Internship**
    Course #: HS1158
    Grade: 12
    Credits: .5 Unit (may be repeated)
    Credit Type: Elective
    Dual Credit: MSU dual credit requriements of taking for dual credit
    Prerequisite: Must be enrolled in Hospitality & Tourism Management or ProStart (may be repeated)

    Students enrolled in this program will receive practical on-the job experience in a supervised internship position that directly contributes to the development of competency necessary for successful employment in the fields of Hospitality and Tourism/ProStart Culinary.

    Students must be enrolled in or have passed Hospitality & Tourism Management I or II or ProStart.

    For students to be eligible for partial day release they must complete a minimum of 10 hours per week on the job or internship.


    Introduction to Teaching**
    Course #: HS1517H
    Grade: 12
    Credits: .5 Unit 
    Credit Type: Elective
    Dual Credit: EDUC 150 through UMKC dual credit requriements of taking for dual credit

     

    Introduction to the historical, social and philosophical dimensions of teaching.  Prospective teaacher candidates gain greater insight inot the commitment, purpose, and responsibilty and associated with professional teaching practice.  Particular focus is placed on productive teaching practices and the habits of mind of expert teachers. 

    Recommendation:  Psychology, AP Psycology, Sociology, Child Care, Advanced Child Care 

  • ** Students enrolling in dual credit and/or AP classes need to check with the college/university they are planning on attending regarding transferability and acceptable grades.