FAMILY & CONSUMER SCIENCE

 

CHILD DEVELOPMENT 1  (473,474)                                                                                                                                               1/2 credit

Open to sophomores, juniors, seniors                                                                                                                             Either semester

 

Beginning with the idea that parents and the home are the most important influences on a child, this course will examine their effects on physical, cognitive, emotional, and social growth through age four. Students will also investigate factors affecting personality development and individual differences. Family planning, pregnancy, brain research and current issues in child development will be discussed. Students will also plan and demonstrate appropriate activities that could be used with children of various ages from birth through four years.

 

Evaluation will be based on written assignments, class work, and class participation.

 

CHILD DEVELOPMENT 2 (475,476)                                                                                                                                                1/2 credit

Open to Sophomores, Juniors, Seniors                                                                                                                           Either semester

                                                            

This course reviews the development of children through 4. The Physical, Social/Emotional and Cognitive development of 5-12 year olds will also be studied. Careers and professionalism in Child Care will be explored. Students will plan appropriate activities for school age children and serve as student aids in an elementary classroom.

 

 Evaluation will be based on written assignments, class work, and class participation.

 

CHILD STUDY: PLAY  SCHOOL  (477,478)                                                                                                                                    1/2 credit

Prerequisite: Child Development 1 or 2; Seniors have preference                                                             Either or both semesters

 

This course is concerned with the preschool child aged 3-5. Using our nursery school as a laboratory setting, students will plan and implement appropriate activities for preschool children. Students will also observe and study the social, cognitive, creative and emotional characteristics of this age group.

 

Evaluation will be based on written observations of young children and participation in the planning for and supervision of young children.

 

CULINARY ARTS 1  (487,488)                                                                                                                                                          1/2 credit

                                                                                                                                                                                                   Either semester

 

Culinary Arts 1 is an introductory course for students to experience working in a professional kitchen environment, using professional small wares and equipment, while learning the principles of baking and pastry. Emphasis is placed on technique and technology used in the foods industry. Students will learn safety and sanitation competencies, quantity food preparation and conversions, food storage requirements, weights and measurements. Students’ objectives will be focus on practical application of skills and competencies while preparing a wide range of baked goods. Products prepared include: cookies, biscuits, quick breads, pour-batters, tortillas and flatbreads, phyllo and French puff pastry, pies, pizza and calzones, cinnamon rolls and yeast doughs, cakes, etc.!

 

CULINARY ARTS 2  (489,490)                                                                                                                                                          1/2 credit

Prerequisite: Culinary Arts 1                                                                                                                                                Either semester

 

As an extension of Culinary Arts 1 course, students enrolled in Culinary 2 continue to follow and apply the food preparation skills as they relate to the standards set by the food service industry. Students explore the foods and culture of a variety of international and regional American areas as well. Students will use technology to aid them in this query. Each week the students develop a menu resulting from that inquiry and build on their production skills and competencies through practical application. Students prepare a full range menu items from appetizers and hors d’oeurves to soups, salads, entrees and desserts. The skills emphasized will be equipment identification and usage, preparation of menu items, safety and sanitation and efficiency. They will continue to apply and demonstrate their knowledge and expertise through class production and school-based catered events.

 

ADVANCED CULINARY ARTS (492)                                                                                                                                                    1 credit

Prerequisite: Culinary Arts 1 and 2                                                                                                                                                   Full year

 

The objective of this course is to continue to build on skills emphasized in both the Culinary Arts 1 and 2 classes and introduce business and management concepts, as well as recipe and menu development skills. Lab work revolves around menu production with extra emphasis on knife skills and production efficiency, utilizing seasonal ingredients and ingredients unfamiliar to the students’ palates, as well as strategizing production leadership and creative initiative. Students will take a much more in-depth approach to the study of ingredients, recipes and menus. Students will continue to use technology to aid them in this inquiry. Students will also continue to cater school-based events.