Family & Consumer Science Department
Rebecca Lucas,908-284-7147, firstname.lastname@example.org
Mrs. Lucas holds an undergraduate degree from Rutgers University and a Master's degree in Educational Leadership from Scranton University. Prior to coming to Hunterdon Central, she was a Social Studies teacher at Hackettstown High School for 14 years. She has been at Hunterdon Central since 2014 as the Supervisor of Social Studies. During her time at Central, she has traveled with the Holocaust Study Tour, spearheaded the development of Rho Kappa Honor Society, and taught various professional development courses. One of her favorite projects is developing curricula that support students' critical thinking and citizenship.
These 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.
Click to view a video of Mrs. Lucas describing courses in the Family & Consmer Science Department:
#863 - CHILD DEVELOPMENT - 5 CREDITS
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. This course has a dual enrollment agreement with Raritan Valley Community College. Eligible students can earn 3 credits for RVCC’s course, ECHD 181, Child Growth and Development. Visit the HCRHS dual enrollment webpage for more information.
#874 - EARLY CHILDHOOD EDUCATION - 5 CREDITS
Prerequisite: #863 Child Development
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. This course has a dual enrollment agreement with Seton Hall University. Eligible students can earn 3 credits for Seton Hall’s course, EDST 4000, Curriculum Assessment in Early Childhood Education. Visit the HCRHS dual enrollment webpage for more information.
# 884- INTRODUCTION TO EDUCATION- TOMORROW’S TEACHERS - 5 CREDITS
Grade - 11-12
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 they may become civic advocates of education. This course has a dual enrollment agreement with Rider University. Eligible students can earn 3 credits for Rider’s course, IND 101, Introduction to Education. Visit the HCRHS dual enrollment webpage for more information.
#876- INTRODUCTION TO CULINARY ARTS - 2.5 CREDITS
Take a delicious journey through this culinary 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.
#878 - TEAM GOOD EATS - 2.5 CREDITS
TEAM Good Eats is designed with an inclusion model in mind. Both Special and General Education students will work together through a curriculum designed to cultivate and promote student leadership, peer mentoring, collaboration and creativity in the kitchen. Students will work collaboratively to 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. Peer assisted learning will be used to cultivate partner and “team” relationships focused on “Good Eats”. General Education students will apply, interview and be selected to participate in this course, while Special Education students will be able to select this course. The course is ultimately designed to foster an inclusive environment for all students in the Family & Consumer Science area. Team Good Eats does not satisfy the prerequisite for #861 or #875.
#861 - FOODS FOR FITNESS- 2.5 CREDITS
Prerequisite #876 Introduction to Culinary Arts, Good Eats
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
Prerequisite #876 Introduction to Culinary Arts, Good Eats
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 may 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 or virtual 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.