Family & Consumer Sciences

Early Childhood


(1 Block, Full Year)
Pre-Requisite: Grade 10-12

This course meets one block daily and prepares students to be primary providers for home, family, or institution-base child care services. Students focus their study on the planning, organizing, and conducting of meaningful play and learning activities, child monitoring and supervision, record keeping, and career opportunities.


(1 Block, Full Year)
Pre-Requisite: Early Child. Ed. I

This course meets one block daily and allows students to further develop their skill development begun in the previous course. A one semester internship at a local day care facility is included.

Club affiliation: FCCLA - Co-Curriculum: $15.00 recommended



(1 Block, Full Year)
Pre-Requisite: Grade 10-11

This course meets for one class block daily and allows students to develop skills that are necessary for the food service industry. Some of those skills include teamwork, sanitation, and public speaking. The ProStart program also includes in the first year basic measurements, accounting, recipe conversion, equipment and kitchen tool identification.


(1 Block, Full Year)
Pre-Requisite: Culinary I

Students will reinforce all material that was learned from Culinary I. Students will learn more about the history of food service and critical chefs that shaped the culinary world. They will learn further about foods such as legumes, pastas, and yeast breads. Students will build upon the math skills practiced in year one and go further with accounting and marketing. Students will prepare for the "Creative Café" which puts them into a realistic environment of restaurants.


(1 Block, 1 Semester)
Pre-Requisite: Culinary I, Culinary II

This course provides students with an opportunity to enhance their skills in planning menus, applying nutritional principles, implementing sanitation and safety standards, and exploring careers. Depending on the locality, students have the prospect of specializing in one of the following food-preparation techniques: Baking and Pastry, Catering/Banquet, Restaurant/Business, or Quantity Foods, Critical thinking, practical problem solving, and entrepreneurial opportunities within the field of culinary arts are emphasized. The cooperative education method is available for this course. Students combine classroom instruction and supervised on-the-job training in an approved position with continuing supervision throughout the school year.

Club affiliation - FCCLA - recommended, dues $20.00