Family Consumer Science Courses
Supervisor: Rebecca Lucas, 908-284-7147, email@example.comThese 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.
#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. For a nominal fee, students may earn college credits through Seton Hall's Project Acceleration.
# 884- INTRODUCTION TO EDUCATION- TOMORROW’S TEACHERS - 5 CREDITS
Grade - 12
Introduction to Education is an innovative and experiential course designed to introduce students to the field of education. Students will gain insight into the nature of teaching & learn about critical issues affecting the quality of education today. Curriculum is focused on the study of the history, development, organization and practices of education in the United States. Classroom observations and internship hours are a required part of the class. This is a course for students who possess exemplary interpersonal and leadership skills and who may be considering the field of teaching. This course will also provide future community leaders insights on education and teaching so that may become civic advocates of education. Students in the course will also be eligible for 3 college credits through Rider University.
#876- GOOD EATS - 2.5 CREDITS
Take a delicious journey through this foods class. Students will learn methods of cooking, culinary vocabulary, and the development of safe and sanitary kitchen practices while crafting meals following the principle of the Dietary Guidelines for Americans. Students will improve their technical reading skills, analytical math skills and critical thinking and problem solving while working in collaborative lab groups. This course focuses on concept and practice, with an emphasis on cooking basics, budgeting and food choices for good nutrition and personal health.
Team Good Eats
#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 - GLOBAL CUISINE - 2.5 CREDITS
Travel the world on a culinary journey! Recipes from various countries provide students the opportunity to experience new ingredients and techniques to craft delicious regional dishes. Safety and sanitation procedures will be included to enhance the small group lab experience. Comparisons between cuisines will be investigated and discussed while enjoying recipes that highlight regional fresh ingredients.
#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 and backgrounds, the 7 layers of design, and floor planning. Students employ all aspects of interior design, as well as budgeting, in order to develop ideas and create a dorm room design board as their final project. Projects encouraging individual expression and mastery of skills accompany theory for each unit.
#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.
#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 retail establishments, 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.
# 868 - FASHION &CREATIVE DESIGN - 2.5 CREDITS
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.