search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
2019-20High School Course Selection Guide FAMILY & CONSUMER SCIENCES


ADVANCED CLOTHING, & APPAREL MERCHANDISING (10, 11, 12)


Neutrally Weighted 1 CREDIT


This course is designed for students interested in a career in the apparel industry or who demonstrate accomplished skills in clothing construction. Selections of projects are limitless as the student determines the choice in each area of study. Emphasis is placed on proper fitting techniques and finishing details for a professional look. Students explore the latest technology in fashion design and construction. Units in creative textiles and career options in the world of fashion, textiles, and design will be emphasized. Students are responsible for the provision of all project materials throughout the year.


Prerequisite: Successful Completion of Creative Fashions


CHILD DEVELOPMENT PRESCHOOL LABORATORY 1 (9, 10, 11, 12)


Neutrally Weighted 1 CREDIT


Students engage in learning about the physical, social, and emotional development of children while having the opportunity to apply their knowledge through interaction with 3 to 5 year-old children in our on-site preschool laboratory. Students engage in lesson plan development that incorporate PA academic standards, including literacy, science, and math.


CHILD DEVELOPMENT PRESCHOOL LABORATORY 2 (10, 11, 12)


Neutrally Weighted 1 CREDIT


This course focuses on the preschool age child. Students engage in real life child development experiences and become skilled in planning and implementing a variety of activities including the implementation of formal lessons. Students are involved in facilitating the physical, social, and emotional development of the child. Social skills, study skills, and literacy development are emphasized as students implement strategies aimed at the growth and development of the preschool aged child. This course prepares students for further education in a child related career.


Prerequisite: Successful completion of Child Development Preschool Laboratory 1. CREATIVE FASHIONS (9, 10, 11, 12)


Neutrally Weighted 1 CREDIT


Aspects of fashion design and basic clothing construction are the core elements covered in class. Teamwork and leadership skills are developed by the student’s participation in a variety of projects. Student project selection is guided by the universal design concepts of color, shape, line and texture. Fashion design, its history and future as well as basic clothing construction are part of the varied curriculum. Career options in the world of textiles and fashions are explored. Creativity is highly encouraged. Each student is responsible for selecting and purchasing all patterns, notions, supplies and fabrics throughout the year. A community service project fulfills the PA FCS Standard for Balancing Family, Work and Community Responsibility.


EDUCATIONAL CAREER INTERNSHIP (12) 1 OR 2 CREDITS


KNOWN AS SCHOOL TO WORK (SENIORS ONLY). Neutrally Weighted This course involves students in real world experiences in a school


8


setting. Students work closely with their internship teacher and classroom teachers in WCASD schools. Students participate in observations of WCASD students, planning and teaching lessons, and supporting student learning through mentoring and tutoring. Students must drive to their partnership individually. Professional dress is required.


Prerequisite: Successful completion of a Child Development 1 and 2 .


INTRODUCTION TO FOOD PREPARATION (9, 10, 11, 12)


Neutrally Weighted


Students engage in proper selection, preparation, planning, and storage of foods in this interdisciplinary introduction into the culinary world. Students employ a variety of cooking and baking skills, and expand their knowledge in the essentials of safety, sanitation, measurement, and nutrition. Teacher demonstrations, student cooking labs, and technology are an integral part of the course. Recipe topics include: pastries, quick breads, pasta and other grains, proteins, salads, vegetarian dishes, and much more.


REGIONAL AND INTERNATIONAL CUISINE (10, 11, 12)


Neutrally Weighted 1 CREDIT


This course builds on the skills developed in Introduction to Food Preparation by exploring the foods that were founded in the different regions of the United States, and investigating international cuisine and culture. Students actively participate in the development of more complex culinary skills while experimenting with different types of recipes and ingredients.


Prerequisite: Successful completion of Introduction to Food Preparation


INTRODUCTION TO CULINARY ARTS (10, 11, 12)


Neutrally Weighted 1 CREDIT


This course emphasizes kitchen operations, catering, food preparation and baking skills in a school based state-of-the-art culinary facility. Emphasis is placed on practical experiences including recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and mise en place. Upon completion, students will be able to independently execute a broad range of cooking and baking skills. Students completing this course will be eligible for a ServeSafe Certification from the National Restaurant Association.


Prerequisite: Successful completion of Introduction to Food Preparation and teacher recommendation.


PASTRY BAKESHOP (10, 11, 12) Neutrally Weighted


1 CREDIT


As everyone knows, desserts are the highlight of any menu. This course teaches basic skills in pastry artistry and explores entrepreneurship and food-related careers. Students learn techniques of baking sweet and savory pastries and breads which are available through our pastry shop. Entrepreneurial projects are assigned throughout the year.


Prerequisite: Successful completion of Introduction to Food Preparation and teacher recommendation.


FAMILY & CONSUMER SCIENCES OPTIONS* Neutrally Weighted


In September, students who have the same study hall three or four days UP TO 1 CREDIT 1 CREDIT


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32