Family Consumer Science Courses
Supervisor: Sandra Chronic, 908-284-7153, firstname.lastname@example.orgThese courses may be used to satisfy the 21st Century Life and Careers or Career Technical Education graduation requirements. Please note: prerequisite requirements for all courses are listed in the course descriptions. Please read these carefully, to ensure that all prerequisite courses have been taken before selecting a course.
#863 - CHILD DEVELOPMENT - 5 CREDITS
Note: This course will run five days a week for one semester.
Learning about children, designing engaging lessons filled with art and handicrafts, applying principles learned about behavior, you will develop activities for the preschoolers' physical, social, intellectual and emotional learning skills. You will research and implement proven theories in early learning in this hands-on course, designed to be project-based using current methodologies and 21st century skills in education. Upon completion of the course with a B average or above, the student can apply to the Articulated Credit program with Raritan Valley Community College (RVCC), earning 3 college credits.
#874 - EARLY CHILDHOOD EDUCATION - 5 CREDITS
Prerequisite: #863 Child Development
Note: This course will run five days a week for one semester.
Bridging the learning from the prerequisite Child Development course, you will gain knowledge about early child career options in education, theorists, and theories. You will link these concepts to hands-on lessons and fun activities for the Little Devils preschool buddies. Other activities will include and use both book and digital journals specific to your preschool buddy, assessments based on observations, videotaping of activities, student portfolios and the development of goal statements, developmental goals and objectives. Upon completion of the course with a B average or above, the student can apply to the Articulated Credit program with Raritan Valley Community College (RVCC), earning 3 college credits. For a nominal fee, students enrolled in Project Acceleration, a transcript program with Seton Hall University, will earn credits transferable at most USA colleges and universities with similar programs.(See Seton Hall website for details.)
# 872 - REAL WORLD – 2.5 CREDITS
Note: This course meets the Financial Literacy Graduation Requirement.
This project-based course will familiarize 9th & 10th graders with various real world skills that are important for their success as contributing members in a competitive, rapidly changing, global community. Critical thinking and problem solving skills will be used throughout the quarter to help prepare students for life in the 21st Century. Students will have the opportunity to learn and apply money and resource management strategies, consumer decision making, communication and collaborative skills. The development of effective social skills including manners and etiquette and leadership styles will be discussed and experienced through a variety of authentic learning experiences.
#877 – COMMON SENSE FINANCE – 2.5 CREDITS
Note: T his course meets the Financial Literacy Graduation Requirement.
Requirement. This course is designed to provide juniors and seniors with skills, information and experiences to enable them to live independently, while practicing smart money and resource management. Topics include “Who Am I?” “Decisions, Decisions”, “Get a Job”, and “So Many Choices, So Little Time or Money”. These units are designed to offer hands-on project based, and authentic learning experiences to help students become smart informed consumers capable of managing their finances including credit and debt, planning (budget), saving and investing as well as their food choices and personal decisions. Students will also explore and strengthen their personal code of ethics, their social responsibility and their contribution to the local and global communities in a positive and meaningful way.
#876- CONVENIENCE FOODS- 2.5 CREDITS
Students learn and practice basic cooking methods in this introductory foods laboratory course. Areas studied include measuring, food preparation and storage, nutrition and menu planning. Kitchen terms, tools and safety precautions are covered. Quick-to-fix recipes using simple ingredients are prepared and evaluated. Students compare the cost, quality and nutritional benefit of ready-made food products and comparable homemade food products.
#861 - FOODS FOR FITNESS - 2.5 CREDITS
In this lab class, students learn to manage personal food choices to maintain good health and nutrition. They modify food preparation techniques to fit contemporary needs for energy, time, weight management and dollar conservation. They select diet resources that enhance individual health, appearance and enjoyment of food. Food disorders and special diets are examined. Computer programs are used to evaluate nutritional values of foods and to assess the relationship between exercise and food intake.
#875 - WORLD FOODS - 2.5 CREDITS
Students select a variety of food cultures to explore and appreciate. They employ a multi-media approach to conduct their investigations including computer programs and community experts. Students organize their research and produce a visual product such as a Prezi or Power Point presentation, as well as prepare and sample nutritious full course meals from around the globe.
#864 - INTERIOR DESIGN - 2.5 CREDITS
Through a related series of information and projects, students explore the fundamental elements and principles of design, in relation to home interiors. Major topics of study include color, style, room relationships, furniture designers, budgeting, backgrounds and accessories. Students employ all aspects of design to develop ideas for either a dorm room or studio apartment, as their final project. Projects encouraging individual expression, and mastery of skills and theory accompany each unit.
#869 - HOME DESIGN - 2.5 CREDITS
Students evaluate and create room and home designs based on family needs, desires, and resources. Design basics, floor plans and blueprint symbols are studied along with housing trends and environmental concerns. American architectural styles are examined, and housing-related careers are explored. Students are introduced to computer floor planning and create their ideal home, as a culminating activity.
862 - SEWING CONCEPTS - 2.5 CREDITS
Students create, construct and evaluate one or more custom garments suitable for their own wardrobe and lifestyle. Problem-solving activities include the selection of garment style, pattern and fabric that are most complimentary to the individual student. Students master basic sewing techniques and tools, as well as sewing machine operation.
#883 - SEWING TECHNIQUES - 2.5 CREDITS
Prerequisite: #862 Sewing Concepts
Students create, construct and evaluate one or more garments for themselves, which incorporate advanced sewing techniques. Technological sewing aids are emphasized. Supplemental areas of study include color, line, and design as it relates to clothing and fashion design.
#865 - FASHION MERCHANDISING - 2.5 CREDITS
This course is designed for students interested in a career in the fascinating world of fashion. Topics studied include language of fashion, types and characteristics of retailestablishments, fashion accessories, various types of advertising, and job preparation and opportunities in the fashion industry. Students will develop and participate in a fashion show, as well as develop portfolios for future use.
Students explore fashion design and their creative expression through the application of critical thinking and problem solving in the world of fashion design. This course includes off site visits to local and state-level businesses, peer-teaching, community partnerships with private and local organizations, and a service-learning component. Students will explore fashion and designer trends, the creative process and marketing strategies used to problem-solve and address real-life challenges. On-line resources, off-site visitations, student portfolio, practical and written tests, small group and peer-teaching activities will contribute to the measure of student mastery.