Classification: Regular and Vocational
Prerequisite: None - May not have earned credit in Health Education
Open to: 9, 10, 11, 12
Credit: 1
This course satisfies the health credit required for graduation. It deals with the personal growth, self-understanding, physical and mental health, decision making, and the development of strong healthy relationships with family, friends, and the community. Specific interpersonal skills such as communication, problem solving, and self-discipline are also explored. Class discussion, group activities, individual assignments, guest speakers, and community involvement are included to apply principles of personal development and interpersonal growth.
Classification: Regular and Vocational
Prerequisite: None
Open to: 9, 10, 11, 12
Credit: 1
This class combines consumer trends, issues and practical skills for everyday living and applies them to basic economic concepts. Course content focuses on earning, saving and spending money. Employment and career interests are explored along with other topics that include specific buying practices of clothing, food, and other items of the consumer's choice. Employment skills are taught along with money management concepts such as banking, investing and credit use. Projects, guest speakers, case studies, simulations, videos and job shadowing are all part of this course. Fee: $3.00
NUTRITION AND WELLNESS: INDEPENDENT FOODS AND NUTRITION - Top
Classification: Regular and Vocational
Prerequisite: None
Open to: 11, 12
Credit: 1
This class is for the junior or senior who has NOT taken a high school foods course. This class offers an opportunity to sharpen food-related management skills as the student learns to prepare food. The student will develop survival skills that will make it possible to plan, prepare, and serve a variety of foods using the food guide pyramid as a foundation for the study of foods, nutrition, wellness, safety and sanitation. This course may be used as a prerequisite for any of the advanced level food courses. Fee: $15.00
ORIENTATION TO FOODS AND NUTRITION- Top
Classification: Regular and Vocational
Prerequisite: None
Open to: 9, 10, 11, 12
Credit: 1
This one semester course is an introduction to food concepts including nutrition and fitness, safety and sanitation, consumer buying skills, food storage, and food preparation skills. Group work will provide lab experiences in preparing grains, fruits, vegetables, dairy products and meats. Orientation to Foods will enable students to realize benefits of sound nutrition and apply these principles to their daily lives. It is a prerequisite for any the Advanced Level Foods courses. Fee: $15.00
ADVANCED NUTRITION AND WELLNESS: MEAL MANAGEMENT - Top
Classification: Regular and Vocational
Prerequisite: Orientation to Foods Nutrition or Independent Foods and Nutrition
Open to: 9, 10, 11, 12
Credit: 1
This course is designed to expand student knowledge of the nutritional aspects of meal planning, including special dietary needs and the impact of food-related technology on foods and nutrition. Learn to create exciting menus and manage time plans to create these meals in lab experiences. Special table settings and theme meals will also be included in this course. Consumer skills will be emphasized in a unit on food shopping and preparing for meals from any budget. Creative techniques and a unit on entertaining will enhance the study of meal preparation. Fee: $15.00
REGIONAL AMERICAN AND FOREIGN FOODS - Top
Classification: Regular and Vocational
Prerequisite: Orientation to Foods and Nutrition or Independent Foods and Nutrition
Open to: 9, 10, 11, 12
Credit: 1
This advanced food class is designed to expose the student to international cuisine and foster an appreciation of cultural differences. Students will learn about food cultures by examining food habits and customs, ceremonial foods, and geographical influences. Traditional recipes and unique methods of food preparation will be emphasized through lab experiences, special projects, and guest speakers. European, Asian, and Middle Eastern cuisine will be explored, as well as regional foods of the United States. Lab experiences will reinforce learning and enable students to prepare and taste a variety of ethnic recipes. Fee: $15.00
Classification: Regular and Vocational
Prerequisite: Orientation to Foods and Nutrition or Independent Foods and Nutrition
Open to: 9, 10, 11, 12
Credit: 1
This course offers the Advanced Foods student an opportunity to concentrate on baking skills and the careers associated with this area of foods. A study of ingredients and their functions will provide the background for units on quick breads of all kinds, as well as plain and fancy yeast breads. Other topics covered will be cakes and cookies, pies and pastries, and other specialty desserts. Lab experiences will emphasize experimentation and recipe modifications. Students will learn to evaluate products made in class by improving their sensory evaluation skills. Consumer skills will be emphasized in a comparison of home prepared baked products to convenience items. Fee: $15.00
Classification: Regular and Vocational
Prerequisite: Orientation to Foods and Nutrition or Independent Foods and Nutrition
Open to: 10, 11, 12
Credit: 1
This course is designed for any student interested in achieving a healthy lifestyle through improved nutrition and fitness. The goal of the course is to enable stuudents to develop knowledge, skills, and behaviors needed to avoid health risks and maintain health throughout their lives. Special emphasis will be on the nutritional needs of young athletes, current dietary and exercise recommendations, and eating disorders. Contemporary nutrition topics relevant to today's teens will be explored through independent research, group work, guest speakers, field trips, and hands-on activities. Students will have a unique opportunity to apply their learning through in-class food preparation and evaluation. Self-assessment and monitoring of personal nutrition and fitness status is an integral part of this course. Students will be encouraged to take a positive, proactive role in achieving a healthy lifestyle. Fee $15.00
CULTURAL FOODS 1-2/WORLD GEOGRAPHY 1-2 - Top
Classification: Regular
Prerequisite: None
Open to: 9, 10, 11, 12
Credit: 2 in Family and Consumer Science 2 in Social Studies
This is a full year block course combining World Geography 1-2 and Cultural Foods 1-2 which will meet daily. The student will receive two Core 40 geography credits, as well as elective credits within the Family and Consumer Science department. Students who have taken Cultural Foods will be allowed to progress to advanced foods classes. The first six-weeks will be devoted to teaching basic food preparation skills as well as safety and sanitation. The second and third six-weeks will be an in-depth study of Asia, Middle East and North Africa. The second semester will cover the United States, Canada, Latin America andEurope. Students will learn about the food culture of the countries by examining food habits and customs, ceremonial foods, common methods of food preparation, and nutritional adequacy of the diet. International foods and customs will be explored through food labs, guest speakers, and field trips to ethnic restaurants. The majority of learning will be student generated with research projects and presentations for each geographical region studied. Refer to the list of geography courses for further information on this course. Fee--$15.00
Additional Costs: Meals eaten on
restaurant field trips
SPECIAL NEEDS/LIFE SKILLS BASIC FOODS - Top
Classification: Vocational
Prerequisite: None
Open to: Life Skills students
Credit: 2
This course is designed to introduce food and nutrition concepts to the Life Skills student. Topics include food safety and sanitation, food guide pyramid, making simple dishes, planning easy meals, and shopping wisely for food. Special emphasis is on preparing the student to make healthy food choices and prepare food independently. Fee: $12.00
Classification: Regular and Vocational
Prerequisite: None
Open to: 10, 11, 12
Credit: 1
This course addresses selecting and planning living environments to meet the needs and wants of individuals and families throughout the family life cycle, considering a broad range of economic, social, cultural, technological, environmental, maintenance, and aesthetic factors. Topics include housing styles and architecture, blueprinting and floor planning skills, elements and principles of design related to interiors and furniture styles, and housing related careers. Several individual projects will be completed during the semester. Fee: $5.00
TEXTILES AND CLOTHING 1-2 - Top
Classification: Regular and Vocational
Prerequisite: None
Open to: 9, 10, 11, 12
Credit: 2
This is a full year course. First semester is designed for the novice sewer who is interested in learning basic sewing terminology and techniques. Emphasis will beon construction methods and selecting patterns and fabrics suitable for the individual. A portfolio of terms, techniques, and skill samples will be developed. A minimum of two individual projects will be completed. In the second semester students will continue to build their portfolio and construct garments of a more difficult level. Students will begin to develop knowledge of fibers and types of fabrics and finishes which can also be used to evaluate and select ready-to-wear garments. A minimum of three projects will be completed. Fee: $6.
TEXTILES AND CLOTHING 3-4 - Top
Classification: Regular and Vocational
Prerequisite: Textiles and Clothing 1-2
Open to: 10, 11, 12
Credit: 2
This year long course is designed for the more advanced student interested in furthering knowledge and skill in fashion and textiles and continuing to develop their portfolio. Sewing techniques and skills are refined through the construction of three garments. More challenging patterns are selected for construction and specific details are required to be included in the garments. A minimum of three individual projects will be completed. In the second semester students will construct a minimum of three individual projects using advanced construction or tailoring techniques. A study of fashion through the ages, an overview of the apparel industry, and careers in the clothing field will be presented. Fee: $6.
Classification: Regular and Vocational
Prerequisite: None
Open to: 11, 12
Credit: 1
This course deals with the challenges and crises faced by youth and adults in relationships in our changing society. The emphasis of the course is the recognition of factors which encourage or inhibit relationships, problems which can occur, and techniques for reaching realistic solutions. Human development roles, responsibilities and the functions of the family are studied. Individual and family issues through human development and wellness are investigated. Case studies, guest speakers, simulations and formal class discussions are used to clarify the challenges studied.
Classification: Regular and Vocational
Prerequisite: Must have opposite sex partner
Open to: 11, 12
Credit: 1
A balanced viewpoint of the male and female is a major objective of this course. Each student must have a partner of the opposite sex. This course deals with the challenges and crises faced by youth and adults in relationships in our changing society. The emphasis of the course is the recognition of factors which encourage or inhibit relationships, problems which can occur, and techniques for reaching realistic solutions. Human development roles, responsibilities and the functions of the family are studied. Individual and family issues through human development and wellness are investigated. Case studies, guest speakers, simulations and formal class discussions are used to clarify the challenges studied.
CHILD DEVELOPMENT & PARENTING, BEGINNING - Top
Classification: Regular and Vocational
Prerequisite: none
Open to: 11,12
Credit: 1
This course provides an opportunity for both male and female students to learn more about the growth and development of young children. The curriculum will benefit students who plan to be parents or pursue a profession in a child related career such as education, child psychology, pediatric medicine, family therapy. After investigating current issues affecting children and families, the students will study conception, prenatal development and the birth process. They will do an in-depth evaluation of a child's physical, social, emotional, and intellectual development from birth through the preschool years. Additional child related topics such as brain development, discipline, feeding, toilet training, creative play, children's literature, and toys are also explored. The students work individually and cooperatively on special projects and assignments that will increase their knowledge and understanding of young children. Caring for children with special needs and a class service learning experience are also included.
CHILD DEVELOPMENT & PARENTING, ADVANCED - Top
Classification: Regular and Vocational
Prerequisite: Beginning Child Development (earning a B or higher), application, interview, and recommendation from the Family and Consumer Science Department
Open to: 12
Credit: 4
This class provides an opportunity for high school seniors interested in pursuing a child related career such as elementary education, early childhood education, child specialist degree, child psychology to teach and observe a pre-kindergarten program consisting of 18 four and five year old children. Some of the responsibilities include planning and preparing learning centers, writing and implementing daily lesson plans, completing a daily observation journal on a specific child, planning and implementing field trips, corresponding with parents on a weekly basis, and planning and implementing family activities and parent meetings.
Additional class assignments such as writing a resume, developing a portfolio, preparing for a job interview, and investigating child related careers are used to further prepare them for a career involving children. The student must be able to work independently, and demonstrate self-motivation and discipline. The school reserves the right to reassign participants to a study hall if they are unable or unwilling to fulfill the obligations and responsibilities associated with the role of a Kids' Corner teacherr.
Ivy Tech State College dual credit is available to qualified students.