Family and Consumer Science
Child & The Family - 03050
Grade: 10, 11, 12 Length: 1 Semester Credits: 1/2
State Course ID: 19052A001 Child Development and Parenting
Description: Child Development and Parenting addresses the knowledge, skills, attitudes, and behaviors associated with supporting and promoting optimal growth and development of infants and children. Topics include prenatal care and fetal development with a focus on research-based nurturing and parenting practices and skills, including brain development research, that support positive development of children. Students will experience through simulation of the Mechanical Baby Project, how to care for and be responsible for an infant. Students will explore opportunities in human services and education-related careers and develop a Preschool portfolio career project.
Early Childhood Care & Education 1 - 03010
Grade: 11, 12 Length: 2 Semesters Credits: 2
Prerequisite: Students who sign up for this course may need to undergo a background check prior to the start of class. Successful completion of semester 1 is a prerequisite for semester 2.
Description: This course meets 2 hours daily. This course provides students with information and practical experiences needed for the development of competencies related to child care, day care, and other education services occupations. Laboratory experiences in an early childhood learning facility are included throughout the class. Students meet standards in developing programs and assisting with children’s activities. Classroom study includes the philosophy and management of care centers and the state and local regulations governing care-giving operations. Project-based learning experiences include planning and implementing developmentally appropriate activities, basic health and safety practices, and legal requirements of teaching young children. The learning experiences will involve working with children simulating those found in business and industry, as well as preparation for developing and facilitating these activities. Students taking this course should be enthusiastic about working with young children and their families. Students may earn a Level One Early Childhood Credential, which is a state recognized credential, upon successful completion of coursework. A fee may be charged for the ECE credential.
Early Childhood Care & Education 2 - 03020
Grade: 12 Length: 2 Semesters Credits: 2
State Course ID: 19153A001 Early Childhood Education
Prerequisite: Students must have passed one year of Early Childhood Care and Education 1. Students who sign up for this course may need to undergo a background check. Successful completion of semester 1 is a prerequisite for semester 2.
Description: This course meets two hours daily. Early Childhood Care and Education 2 is designed for students who wish to further their experiences in this field by introducing students to the principles underlying teaching and learning, responsibilities and duties of teachers, and strategies and techniques to deliver knowledge and information. This course prepares students to guide the development of young children in an educational setting through classroom and job shadowing experience. Course content includes child growth and development, care, and developmentally appropriate activities, basic health and safety practices, and legal requirements of teaching young children. Students will research the requirements of early childhood education careers and develop / expand their career portfolio.
Nutrition and Culinary Arts 1 – 03120
Grades: 10, 11, 12 Length: 1 Semester Credits: 1/2
Prerequisite: None
State Name: 16054A-001
Description: Students will be introduced to kitchen basics including safety and sanitation, foodborne illnesses, kitchen terms and equipment, measuring techniques, and knife skills. Students will learn about their nutritional needs. Students will gain a variety of skills through practical application including how to plan and prepare different dishes along with food science principles. Students will learn about the MyPlate nutrition program through lectures, individual and group activities, and lab experiences. Students may need to provide optional supplies for special projects. The fee for this course is $25.00. Fee waivers available based on need.
Nutrition and Culinary Arts 2 – 03130
Grades: 10, 11, 12 Length: 1 Semester Credits: 1/2
Prerequisite: Successful completion of Nutrition and Culinary Arts 1 is a prerequisite for 2. 1 and 2 do not have to be taken in the same school year.
State Name: 16054A-001
Description: This course will focus on our ever‐changing world through the exploration of the cuisine. Students will examine American culture, custom, and cuisine. Then focus will shift into preparation of authentic and modified food products from other countries around the world. Students will advance in culinary skills through the use of demonstration techniques, special equipment, and pastry preparation including pies and cake decorating. Students will participate in the Illinois Food Safety course and receive their food handler license. The fee for this course is $25.00. Fee waivers available based on need.
Introduction to Family and Consumer Science Careers – 03200
Grades: 9, 10 Length: 1 Semester Credits: 1/2
State Name: 22201A001
Description: This course introduces students to the field of family and consumer sciences and the many career opportunities available in this broad field. The course includes theory and laboratory experiences in the following content areas: nutrition and culinary arts, textiles and design, human development and lifelong learning; and interpersonal relationships and life management skills.
Family and Consumer Science Communications - 03210
Grades: 9, 10, 11, 12 Length: 1 Semester Credits: 1/2
Prerequisite: Successful completion of Introduction to Family and Consumer Science Careers
State Name: 22249A001
Description: This course provides the opportunity for students to investigate and analyze current family and consumer sciences issues and determine how they affect people on all sides of the issue. Students will participate in projects and activities that will reinforce goal-setting, character development, parliamentary procedure, and other leadership traits to become successful in life and the workplace. The students will develop and enhance their written and verbal communication skills through presentations of their views and opinions. Students will demonstrate their ability to arrange and present information through a variety of experiences, including but not limited to written, debate, and testimonial. Community service projects and opportunities to practice communication and leadership skills will be an integral part of this course.
Textiles and Design I - 03100
Grades: 9, 10, 11, 12 Length: 1 Semester Credits: 1/2
Prerequisite: 9th grade must have successful completion of Introduction to Family and Consumer Science Careers
State Name: Textiles and Design I (19201A001)
Description: This course provides knowledge and understanding of textiles, fashions, and fabrics necessary in meeting the clothing needs of individuals, families, and the general public. Information and experiences provide students with an understanding of the psychological aspects of fabric and apparel products, as related to the needs of people and careers. Projects include but are not limited to: a figure/color analysis portfolio, a fiber art project, and sewing a tote bag or pajama pants from a pattern.
Textiles and Design II - 03101
Grades: 11, 12 Length: 1 Semester Credits: 1/2
Prerequisite: Textiles and Design I
State Name: Textiles and Design II (19203A-001)
Description: This course is designed to expand basic knowledge and understanding of the design, development, and production of textile products. Students will work independently through project based learning experiences to discover fiber characteristics: elements of science and design in textiles and apparel, fashion trends and history, fashion merchandising and marketing skills, and construction of a garment. Students must purchase supplies for this course. There may be fees associated with this course, based on projects selected. Fee waivers available based on need.