Family and Consumer Sciences
A career pathway in our Career and Technical Education programming, Family and Consumer Science prepares students for a variety of careers in the culinary and hospitality and child and parenting field. Family Consumer Science includes skills and content that promote healthy nutrition and wellness; it develops healthy individuals who are prepared to meet the needs of their children and/or families or those with whom they work.
Courses
Introduction to Food Preparation
Units
- Nutrition and Meal Planning
- Safety and Sanitation
- Laboratory Equipment and Measuring Techniques
- Food preparation techniques
Nutrition and Meal Planning
- Students track personal diet and exercise baseline information using a fitness app.
- Students research age and gender specific nutrition information, analyzing it and making recommendations for their current diet and exercise protocols.
- Students create, cook, and present a healthy entrée with a vegetable and starch, explaining its nutritional value.
Safety and Sanitation
Laboratory Equipment and Measuring Techniques
- Students explore a website to compare prices and features of several models of a major or portable appliance, investigating the availability of warranties, service contracts, safety features, and energy ratings.
- Students choose a model and present their findings.
- Students examine heat transfer and conductivity of different materials used for cookware and bakeware, discussing their advantages and disadvantages for different cooking applications.
- Students create a two-week menu and shopping list given a food budget.
- Students generate a shopping list that complies with nutritional guidelines and is within budget.
- Students practice recipe conversions and accurate measuring of wet and dry ingredients.
Food preparation techniques
- Students gather information from a variety of sources and describe how heat and liquids affect starches. They prepare cooked breakfast cereals, rice, and pasta and prepare a presentation to demonstrate their understanding of grain foods.
- Students describe and demonstrate the process of preparing baked goods and desserts.
- Students gather information and blend ingredients to prepare cakes, cookies, and pastry crusts.
- Students describe the principles and methods for cooking eggs.
- Through a variety of activities such as textbook and article readings, scavenger hunts, role plays, and videos, students gather information and identify the functions of ingredients in baked products.
- Students prepare quick breads.
Baking and Pastry Arts
Units
- Introduction to Bakeshop Production
- Quick Bread Production
- Careers in Food Service, Baking & Pastry Arts
- Yeast Breads: Lean and Rich Doughs
- Pies and Pastry
- Cookie Production
- Candies
- Cake Production
- Spectacular Desserts
Introduction to Bakeshop Production
- Given a tray of ingredients, students identify and explain the characteristics and functions of the major baking ingredients. They evaluate the properties of each ingredient and construct an experiment to see the reaction of each one.
- Students distinguish between the types of flour, sugar, and fat, identifying the purpose of each ingredient and its necessity for all types of baking.
- Students demonstrate the selection, use, and maintenance of food production equipment.
- Students view a video and inspect the classroom for its compliance with regulations related to the following: biological, chemical, and physical hazards, factors that contribute to bacterial growth, cross-contamination, and the temperature danger zone for food.
- Students demonstrate procedures for cleaning and sanitizing equipment and for operating tools and equipment following safety procedures.
Quick Bread Production
- Using various recipes for quick breads, students work in teams to identify each type, prepare, serve and evaluate each one.
- Students use their knowledge to vary standard recipes and invent their own muffin.
- Students prepare quick breads and provide evaluations regarding the texture, flavor, and appearance.
- Students prepare and evaluate recipes according to the different types of mixing methods, working in groups to demonstrate how each method is used and what the product outcome is for each of those methods.
- Students analyze and create a presentation on the nutrients in a basic quick bread and compare it to one with other ingredients such as cheese or fruit.
Careers in Food Service, Baking & Pastry Arts
- Students determine the roles and functions of individuals engaged in hospitality, food production and services, food science, dietetics, and nutrition careers.
- Students research and prepare a report on a selected career to include a description of the career, salary range, job locations, educational requirements and a sample day in the life of the person.
Yeast Breads: Lean and Rich Doughs
- Students identify the 12 steps to yeast production and practice them with a recipe.
- Students prepare lean straight dough and sponge dough to create breads and rolls, such as Italian bread and soft rolls.
- After the students find an appropriate recipe, they use varying techniques to prepare the lean dough in various shapes.
- Students experiment with flours, yeasts, and sweeteners to evaluate the outcomes.
Pies and Pastry
- Students use industry standards to prepare different types of pastry to be used in pies.
- Students experiment with different fats and flours to determine their uses.
- Students identify which type of filling is best matched with which type of crust.
- Students develop and implement a marketing plan for the sale of their pies and analyze the cost to produce each pie.
Cookie Production
Candies
Cake Production
- Students use recipes and prepare high fat, low fat, and chiffon cakes, evaluating for texture, flavor, and appearance.
- Students compare and practice mixing methods: creaming, two-stage method, flour-batter method, angel and chiffon, or combination methods.
- Students prepare buttercream, boiled, and egg white icings and apply them to the correct type of cake.
- Students practice techniques and designs for decorating cakes and cupcakes including borders, writing, flowers, leaves, etc.
Spectacular Desserts
Culinary Arts
Units
- Developing the Menu
- Safety and Sanitation
- Stocks, Soups, and Base Sauces
- Luncheon Experiences
- Customer Service
- Pasta and Vegetable Preparation
- Breakfast Meats, Eggs, Cereals, and Batter Production
Developing the Menu
- Students research essential elements of a menu, reviewing food groups and the nutritional value of foods.
- Using examples of menus, students select the necessary components of a menu (color, nutrients, texture, and shape) and apply it to one that they prepare for a luncheon which they lead as head chef.
- Luncheons are served to staff patrons during a designated day each month.
Safety and Sanitation
Stocks, Soups, and Base Sauces
- Students prepare white, brown, and red stocks used as bases for soups and sauces.
- They review and practice the procedures for clarifying stocks and identify which stocks are used for each type of soup.
- Students identify basic soups and prepare clear, cream, and chowders from the stocks.
- When students serve as head chefs, they select and prepare either a vegetarian-based soup or a meat and a vegetarian based-soup for their luncheon.
Luncheon Experiences
- As part of a community service project, students prepare a simple luncheon for the food bank, using community donated produce.
- Students select either serving or sanitation assignments for this luncheon and then rotate through each job area several times.
- Serving as head chef, each student prepares a school-based luncheon for staff patrons.
- Each student prepares a menu by demonstrating the ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods to customers.
- Students advertise their menus to town employees and prepare their shopping lists based on the counts received from their advertising.
Customer Service
- Students develop a list of skills needed to serve a luncheon properly and practice them at the luncheons, rotating jobs from writing out bills, to setting tables and servings.
- Students set tables, fold napkins, and practice serving and removing the plate settings for customers in preparation for the luncheons.
Pasta and Vegetable Preparation
Breakfast Meats, Eggs, Cereals, and Batter Production
- Students select a breakfast menu, advertise, and cost out their meal which must include all food groups and fit within the set budget.
- Students practice their breakfast menu to determine holding times and temperatures for cooking the breakfast items; they serve breakfast during exam week to selected patrons.
Parenting and Family
Units
- Children in Today’s World
- Pregnancy, Prenatal Care, and Childbirth
- Newborn, Infant Care, and Development
- Toddler Development, Guidance, and Discipline
Children in Today’s World
- Students explore the role of the family as the basic unit of society and the role of the family in teaching culture and traditions across the lifespan.
- Students interview their parents or guardians about the role their own parents played in their lives and write a summary of their findings.
- Students identify biological processes related to prenatal development, birth, and health of child and mother.
- Students analyze the legal and ethical impacts of current and emerging technology on fertility and family planning.
- Students research types of birth control, comparing and contrasting: cost, side effects, prevention from sexually transmitted infections, ease to obtain and effectiveness.
- Gathering relevant information from authoritative print and digital sources, students research Artificial Reproductive Technology including the psychological and emotional impact.
Pregnancy, Prenatal Care, and Childbirth
- Using a variety of informational texts, students learn about proper nutrition and exercise protocol for pregnant women.
- Utilizing digital tools, students create a diet for a case study client.
- After reading informational texts, students develop a timeline of the events of pregnancy beginning with conception and ending with delivery.
- Students study the features of the trimesters of pregnancy, engage in an empathy belly simulation, and write a reflection on their experiences.
- Students participate in a real care baby simulation using a “Baby Think It Over” model which they take home and care for over a 48-hour period.
Newborn, Infant Care, and Development
- Given a budget, students take a virtual shopping tour for one-time and monthly newborn necessities including an infant car seat, crib, stroller, baby monitor, formula, diapers, and daycare.
- Students learn about sensory play and Piaget's Sensorimotor stage of development through activities including classroom discussion, article review, and multimedia texts.
- Students create a sensory toy for an infant to help promote physical, cognitive, and social-emotional development.
- Students explore careers in the child development and parenting field.
Toddler Development, Guidance, and Discipline
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Family & Consumer Sciences
