FC101 Child Development (grades 11 and 12) Fall: 1 semester: 5 units
The course covers the developing child from conception through the age of six. Areas of study include physical, cognitive, social, emotional, and spiritual development. During the first nine weeks the student will evaluate parenting styles and learn child-care techniques. For the last nine weeks the student will observe on-site day care, preschool and kindergarten settings, evaluate teaching styles in early childhood education, and facilitate several preschool sessions at IMS for area preschoolers.
FC102 Clothing Textiles Fall: 1 semester: 5 units
This elective course is for students with little or no sewing experience. The student will gain skills in the use of the sewing machine and iron by completing several small projects to be compiled in a binder as a personal resource.. The student will complete a garment from a pattern and a recycled project. Materials needed: Sewing kit, 3” 3-ring binder, clear sheet covers, fabric and thread.
FC104 Introduction to Foods Spring: 1 semester: 5 units
Students will explore the influences on eating choices and guidelines for good nutrition. They will study the tools, terms, and techniques of food preparation and incorporate them into labs spent cooking and eating. They will learn about nutrition, reading labels, sports nutrition, supplements, fad diets, restaurant dining, food safety and proper etiquette. They will also learn to plan nutritious menus, concluding with the preparation of a family meal.
FC106 Interior Design (grades 11 and 12) Fall: 1 semester: 5 units
This course covers the historical aspects of housing, innovative housing trends, elements and principles of design, and style. An emphasis is placed on interior design. The course is project- and career-oriented, concluding with the redesign of a room of choice and a “professional” class presentation. Materials needed: Refinishing materials.
FC205 Culinary Arts (grades 11 and 12) Spring: 1 semester: 5 units
This course is designed for those interested in attaining higher culinary goals. Daily attire includes a chef’s coat and hat. Students will learn cooking and baking methods, nutrition, food safety and sanitation, tools and equipment, knife skills, and plating presentations through work in the kitchen labs. International cuisine will be emphasized. Proper etiquette in the business world will also be covered. Pre-requisite: Introduction to Foods or permission of instructor