Course List

Foundation Courses: Skills for Living (middle school); Personal and Family Development, FCS Career Preparation; and Family and Career Management
Family Studies and Human Development: Child Development; Preparation for Parenting; Family Health Needs; Exploring Education Careers; Parenting Education for School Age Parents; Ready, Set, Teach!; and Child Care and Guidance, Management and Services (CCGMS)
Nutrition, Wellness, and Food Science and Technology: Nutrition and Food Science; and Food Science and Technology
Hospitality Services: International Cuisine; Food Production Management and Services; Dietetics and Nutrition Services; and Hospitality Services
Textile and Apparel: Apparel; Textile and Apparel Design;Apparel Production, Management and Services; and Computer Aided Apparel Design
Consumer and Resource Management: Consumer and Family Economics; Management, and Individual and Family Life
Environmental Design: Housing; Interior Design; Interior Design Studio; Computer Aided Interior Design;and FCS Floral Design

Skills for Living
– Grades 7-8; One or two semesters
Explore family relationships, personal development and planning for the future. Learn effective communications skills, how to get along with others, make responsible decisions, accept of responsibility, and child care practices that promote positive development. This course also self-image,  nutrition, wellness, personal appearance, and career  options.

Personal and Family Development
– Grades 9-12; Credits: 1
Personal and Family Development covers a broad range of  knowledge and skills related to personal development and management, promotion  of strong families, and preparation for adult roles. You will focus on  interpersonal skills; decision-making; promotion of family strengths and well-being; developing positive relationships with peers; child development and care; and clothing selection and maintenance. The class also covers nutrition and dietary practices; food selection and preparation; budgeting and consumer-buying practices; and management of family housing needs.

Preparation for Parenting
– Grades 10-12; Credits: 1/2
This course focuses on being an effective parent or care giver. It stresses parental responsibilities, child guidance techniques, parents as positive role models, parents as their children’s first  teacher, and parenting practices which promote a child’s development, health, safety, and well-being.

Child Development
– Grades 10-12; Credits: 1/2
In Child Development, you learn about child care, guidance, and protection of children. You will learn principles and procedures for promoting the physical emotional, social, and intellectual development of young children, including those with special needs. Other topics include characteristics of quality child care,and career options related to the care and education of children.

Exploring Education Careers
– Grades 10-12; Credits: 1/2 - 1
This course is focuses on child and adolescent development principles and principles of effective teaching practices. Students from the Exploring Education Careers class plan and direct individualized instruction and group activities, prepare instructional materials, assist with recording keeping, make physical arrangements, and complete other activities of classroom teachers. During the course of the week, students enrolled in Exploring Education See Ready,Set, Teach!.

Parenting Education for School Age Parents I, II
– Grades 7 -12; Credits: 1
Prerequisite: For teen parents only.
This class is designed especially to help teen parents to explore, develop, and discuss the needs of their children appropriate to the age and stage of the child. The study of child development and guidance is offered to all other students through Preparation for Parenting and Child Development.

Apparel
– Grades 10-12; Credits: 1/2
This laboratory course focuses on apparel from the perspectives of personal decision making related to apparel, the apparel industry, and career preparation. Topics include managing the apparel dollar, apparel repair and alteration, and wardrobe planning, care, and maintenance. Quality apparel construction is addressed as it relates to consumer decision making and career preparation for the apparel industry.

Textile and Apparel Design
– Grades 10-12; Credits: 1/2
This laboratory course is designed to address the textiles and apparel industries, textile design and production, apparel design practices and influences,  and career preparation. Instruction includes knowledge and skills of the design  industry, fibers, fabrics, textile and apparel manufacturing systems, product  marketing techniques, technology applications, international impact of the textiles  and apparel industries, federal regulations, and career options.

Consumer and Family Economics
– Grades 10-12; Credits: 1/2
This course covers consumer rights and responsibilities, family spending decisions, issues affecting consumers and the U.S. economy, effective consumer buying and consumer protection, credit management, technology implications, retirement  planning, and  family financial security. You will learn about career options available in consumer and resource management.

Management
– Grades 10-12; Credits: 1/2
Management focuses on the management process, management of resources, managing multiple roles within the life span, and career options and preparation. Content stresses knowledge and skills related to decision-making, problem-solving, and goal-setting as management tools. Also addressed are effective practices for managing a wide range of resources including  time, energy, environmental, and financial resources as well as technology, community, and human resources.

Individual and Family Life
– Grades 10-12; Credits: 1/2
Individual and Family Life focuses on personal development, interpersonal relationships, effective individual and family functioning, and career preparation -- all within a changing society. The course stresses personal identity, responsibilities of living as an independent adult, relationship development outside the family, and  factors related to marital success. Special attention is given to understanding the roles, responsibilities, and impact of the family on individuals and society; promoting and strengthening the family unit; and managing multiple family, community and wage-earner roles.

Family Health Needs
– Grades 10-12; Credits: 1/2
Health and wellness of family members, management of family health needs, special health needs and issues impacting the family and its members, and career preparation is the focus of this course. Promoting good health and wellness for family members across the life span is examined through dietary practices, stress management, home sanitation, and environmental and safety hazard prevention in the home. You will study laws and legal issues affecting families and their  health, managing multiple adult roles, and family health care resources, services, and costs meeting requirements of older family members and family members with special health needs.

World Family Studies
– Grades 10-12; Credits: 1/2
This laboratory course applies social studies concepts to real world applications through an integrated approach looking at the world’s families and their ability to cope, achieve, and succeed in a variety of climates, terrains, environments, and cultures. Students will explore where families live, how they live, how they raise their children, and provide for the economics survival of the family. They will practice skills and learn family stories of various cultures.

Nutrition and Food Science
– Grades 10-12; Credits: 1/2
This laboratory course concentrates on nutrition, food choices, and food management skills for individuals and the family throughout the life cycle. Instruction addresses nutrition and food science from the perspective of food habits and wellness, menu planning, special dietary needs, food costs and budgeting, consumer food-buying strategies, food safety and sanitation procedures, food labels, technology implications, and food handling, storage, and  preparation practices. Meal etiquette and career options are also part of the content.

Food Science and Technology
– Grades 10-12; Credits: 1/2
Food Science and Technology covers food science principles; nutrition and wellness; food technology; world food supply; managing multiple family, community, and wage-earner roles; and career options in nutrition, food science, and food technology. You will study topics such as diet-related disorders, diets  appropriate to the life cycle and other factors, therapeutic diets, chemical and  physical changes that affect food product quality, technologies used in food  processing and product development food safety and sanitation standards, market  research, legal issues, and food policies. Laboratory activities utilizing research methods related to current  issues in food science, technology, and nutrition are  included.

International Cuisine
– Grades 11-12; Credit 1
Prerequisite: Personal and Family Development recommended
This course involves basic culinary food preparation skills. The curriculum includes in stock, sauce and soup preparation, knife techniques, roasting, emulsifying and thickening, pastry, steaming and poaching,  braising and sautéing, baking, meal planning, regional cooking, and careers in food  and nutrition. With the basic skills taught through this class, students will explore  other international foods and gourmet approaches to cooking that could lead to a career.

Housing
– Grades 10-12; Credit 1/2
This laboratory course focuses on housing and the environment. Content includes types of housing, legal and financial aspects of housing, home safety and maintenance, space utilization, factors affecting housing choices, technology applications, and basic housing construction features. Other topics are interiors  and exterior environmental issues; impact of housing decisions on managing multiple family, community, and wage-earner roles; career options; and housing  trends for the future.

Interior Design
– Grades 10-12; Credit 1/2
This laboratory course focuses on the design of residential and nonresidential interior environments to achieve occupant well being and productivity. Content addresses design practices and influences, lighting, materials, furnishings, lead considerations, and the impact of technology on interiors. Budgeting, consumer decision making, safety, the care and maintenance of interiors, career preparation, and the management of multiple adult roles are emphasized.

Family and Consumer Science Career Studies
– Grades 10-12; Credit 1/2 - 1
In this course students explore career choices and employability skills that lead to career success. Content includes career opportunities in child development at and early childhood education, family studies and human services, consumer and resource management, the hospitality industry, the textiles and apparel industries, environmental design, the home economics/family and consumer sciences  profession, and nutrition and wellness/food science and technology.

Family and Career Management
– Grades 10-12; Credit 1/2
This course emphasizes managing both family and career roles. Topics include managing family, community, and wage-earner roles; impact of technology on the workforce and the family; correlation of personal and family strengths to employment opportunities; interpersonal skills; and personal characteristics that lead to career and personal success. Other topics include health-related issues affecting employees, nutrition management, ethical and legal practices in the workplace, financial and time management, wardrobe planning and maintenance, and housing considerations and management.

Independent Study in Family and Consumer Science (5095, 5096)
– Grade 12; Credits 1/2- 1
Prerequisite: Completion of three courses in a Family and Consumer
Science sequence
This course provides for a school-based independent study project developed by the student and conducted under the supervision of the teacher and a mentor from an industry related to the project focus. The project provides opportunities  for the student to apply multiple skills to plan and conduct research in home economics including application of the scientific method of investigation, data collection, and data analysis. The project is presented to a review panel that includes professionals in the field of project focus. The student’s ability to utilize a variety of resources, technologies, reporting formats, interpersonal skills, and communication skills should be demonstrated in the development and presentation of the project. This course assists with preparation for DAP Advanced Measure.

Family and Consumer Sciences Career Preparation I, II
– Grades 11-12; Credits: 3
Prerequisite: Age 16 or older
This work-based instructional arrangement develops essential knowledge and skills through classroom technical instruction and on-the-job training in approved family and consumer sciences occupationally-specific training areas: Child Care and Guidance, Mgt., and  Services; Food Production, Mgt. and Services; Apparel Production, Mgt. and Services; Hospitality Services; Institutional Maintenance; Housing, Furnishing, and  Equipment Services; and Services for Older Adults. (P.E. Waiver)

Ready, Set, Teach!
– Grades 11-12; Credits: 3
Prerequisite: Child Development recommended
This work-based paid internship program that provides students a background knowledge of child and adolescent development principles as well as principles of effective teaching practices. Students in Ready, Set, Teach! under the joint direction and supervision of both a family and consumer sciences teacher and exemplary educators in direct instructional roles with elementary, middle, and/or high school-aged students. Students from the class plan and direct individualized instruction and group activities, prepare instructional materials, assist with record keeping, make physical arrangements, and complete other responsibilities of classroom teachers. The students are involved in observations as well as direct student instruction; placement rotations are utilized to allow students to have experiences in a full range of education career roles, grade levels, subject areas, and ability groups. (P.E. Waiver)

Child Care and Guidance, Management and Services I, II, III
– Grades 10-12; Credits: 2-3
These courses provide occupationally-specific training designed to develop knowledge and skills for employment in the area of child care and guidance. Content includes business management procedures, safety, sanitation, influences  on child growth and development, interactions impacting children’s behavior, and  techniques for providing care and guidance for children. Also addressed are legal considerations, careers related to the care and education of children, technology applications, and managing multiple family, community, and wage-earner roles. The  third year course is taught at Eastfield Community College. Students receive Tech Prep credit for 2nd year and dual credit for 3rd year. These courses are offered at Adamson High School, Education and Social Services Magnet, Seagoville High School, and Skyline High School. (P.E. Waiver)

Hospitality Services I, II
– Grades 10-12; Credits: 2-3
This course provides occupationally-specific training designed to develop knowledge and skills for employment in the multifaceted hospitality services industry. Emphasized are career options in the industry; managing multiple family, community, and career roles;business procedures; laws; industry technology applications; safety; sanitation; customer relations; and other knowledge and skills  for employment in lodging operations and food and beverage operations. Content includes an orientation to supportive operations such as sales and marketing, quantity food production, human resources, accounting, security, and engineering. Taught at Skyline Career Development Center and Multiple Careers Magnet only. Tech Prep credit is offered through North Lake College. (P.E. Waiver)

Apparel Production, Management and Services I, II
– Grades 10-12; Credits: 2-3
This course provides occupationally specific training designed to develop
knowledge and skills for employment in the textiles and apparel industries. Content topics include textile and apparel manufacturing systems, fibers, fabrics, laws, technology applications,career options, and managing multiple family, community, and career roles. The training specialization in production addresses apparel  production from design concept to finished product, including the production of products. The management and services specialization addresses the apparel production process, coordination of clothing and accessories, and marketing and  promotional techniques. The services specialization content includes techniques for alterations, repair, customization, and commercial care of textile and apparel  products to meet industry standards. Taught at Skyline Career Development Center only. (P.E. Waiver)

Computer Aided Apparel Design
– Grades 12; Credits: 2-3
Prerequisite: Apparel Production, Mgt., Services I, II
The textile and apparel industries encompasses the design, production, marketing,  and consumption of textile and apparel products This pre-employment laboratory education course stresses the knowledge and skills necessary for using the computer to design, draft, alter, plot and grade patterns that can be used to  construct apparel. Students will learn computer aided design (CAD) skills and apply them to apparel-related situations through computer apparel design software programs, such as PCPattern. Taught at Skyline Career Development Center only. (P.E.Waiver)

Interior Design Studio I, II
– Grades 10-12; Credits: 2-3
The Interior Design Cluster at Skyline Career Development Center provides an in depth study and application of the field of interior design. The purpose of the course is to help students decide if they have the aptitude, ability and interest to become an interior designer. Students are placed in a laboratory environment which closely simulates a true design office environment. All activities are hands-on projects in which students are ask to assemble knowledge and to develop a design scheme using instructor-developed information by assisting them with skills for an entry level interior design position upon graduation from high school and assisting them to decide the specialty they might wish to pursue should they decide to go  to college to obtain a degree in interior design. Taught at Skyline Career Development Center only. (P.E. Waiver)

Computer Aided Interior Design III
– Grade 12; Credits: 2-3
Prerequisite: Interior Design I, II
The Interior Design Cluster at Skyline Career Development Center provides an
in-depth study and applications of the field of interior design. The purpose of the  course is to help students decide if they have the aptitude, ability and interest to become an interior designer. Students are placed in a lab-type environment which closely simulates a true design office environment. All activities are hands-on projects in which students are ask to assemble knowledge and to develop a design scheme using instructor-developed information. (P.E. Waiver)

Food Production, Management and Services (Culinary Arts) I, II
– Grades 10-12; Credits: 2-3
This course provides occupationally-specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Instruction includes operation and management of foodservice establishments, marketing strategies, quantity food production skills, food presentation and service techniques, and technology applications in the foodservice industry. Legal considerations, customer service, career options, and managing multiple family, community, and career roles are contained in the content. These courses taught at Skyline Career Development Center, High School for Health Professions, Multiple Careers Magnet Center. (ServSafe™ and OSHA certifications are an option for students) (P.E. Waiver)

Dietetics and Nutrition Services
– Grades 10-12; Credits: 2
Prerequisite: Food, Prod., Mgt., Services I
Dietetics and Nutrition Services is a flexible program geared toward meeting the needs of students with varied interests and abilities. Students will study composition of food and the chemical and biological changes that occur in storage  and processing. The curriculum includes an in-depth study of special hospital diets,  use of computers, nutrition, personal and business management, and career options available to food and nutrition and food science majors. In the second semester, internships (clinical rotation) are available for those who have completed  the assigned curriculum studies. The internship is non-paid; the student rotates through area hospitals, health care and community agencies. The course is offered for one year at the eleventh or twelfth grade at High School for Health Professions.

FCS Floral Design
– Grades 10-12; Credits: 2
In Floral Design, students study elements and principles of design; floral products, floral design, and floral services; technology applications; workplace expectations, safety and sanitation practices; career options in the industry; customer relationships; and managing multiple family, community, and career roles. (P.E. Waiver)