JHS FACS Department
Family and Consumer Science
FAMILY AND CONSUMER SCIENCE
CLOTHING/TEXTILES 1 -Elective 9–12 -1/2 credit
Students in Clothing and Textiles Class will explore such topics as clothing and society, the fashion world, careers in fashion and the textiles industry, color and design, fibers and fabrics, clothing selection – within a budget, care and repair of clothing and textiles in home decor, sewing techniques – both machine and hand stitching and needlework crafts. The students will complete 2 major projects, one of which is constructing a quilt using the various techniques learned in class. The skills learned in this class will be used throughout life when planning, selecting and caring for clothing and other textile items in the home. There will be a cost involved for the project the students complete and take home.
CLOTHING/TEXTILES 2 (Offered when numbers justify) - Elective 10–12 -- 1/2 credit
FAMILY LIVING - Elective 11-12 - ½ credit
INDEPENDENT LIVING - Elective 11–12 - 1/2 credit
NUTRITION & FITNESS - 1 Semester 1/2 credit
NUTRITION & FOOD PREP 1 - Elective 9-10 - 1/2 credit
This course is designed to introduce students to the world of Foods and Nutrition and to begin to develop a love of cooking. It will increase their knowledge and skills when working with food. It allows students to discover how the food they eat affects their health. They will investigate and analyze healthy diets and various eating disorders. Students will learn how to plan nutritious and appealing meals. They will prepare foods from each of the food groups as well as teen favorites, including salads, soups, breads, cakes, cookies, appetizers, meats and dairy products. They will also have an opportunity to sample various foods prepared for them as demonstrations by the instructor. They will learn of the importance of safety and sanitation in the kitchen and practice these skills when cooking in the kitchen labs. Students will have a chance to share a food tradition or family favorite food during the two family tradition feast days.
NUTRITION & FOOD PREP 2 - Elective 11–12 - 1/2 credit
Students will have an opportunity to practice many cooking techniques as they prepare a variety of foods from the food groups and various meal courses. Tasting new foods through demonstrations and cooking labs is an important part of the class. Students will spend time investigating food cultures and cuisines of people around the world, preparing many foods from the various countries and enjoying recipes prepared by guest cooks. A highlight of the class is the ethnic taste day and project. Students will also review safety and sanitation in the kitchen as well as the nutrition information necessary for healthy food choices. The skills learned in the class can be used throughout life when planning, selecting and preparing food for themselves and their families.