Family and Consumer Sciences

10, 11, 12 - 1 year, 1 credit

This core course gives students the basic information and skills necessary to be effective within the family and within a changing and complex society. Emphasis is on the development of competencies related to Family, Career, and Community Leaders of America; relationships; arrangement of personal-living space; wardrobe planning and selection; garment care and construction; selection of toys and age-appropriate play activities for children; health and safety procedures related to child care; nutrition and food selection; meal planning, preparation, and service; home and money management as well as the use of credit cards and banking services. Students should have a full understanding of basic life skills. This is a required course to be a FACS vocational completer.

Childcare Management

493020 Child Development--SHS, HBHS

10, 11, 12 - 1 semester, 1/2 credit

This course helps students understand the challenges and responsibilities of guiding physical, social, emotional, and intellectual development of children. Understanding children, their needs and the forces, which influence them, helps students gain self-understanding. Concepts emphasized in the course include preparation for parenthood, prenatal and postnatal care, childbirth, baby’s first years, the child from 1 to 3, the child from 3 to 6, and health and safety of children. An A or B in Child Development and Parenting together compose a NWAAC college credit course.

493210 Parenting--SHS, HBHS

10, 11, 12 - 1 semester, 1/2 credit

Students are aware of responsibilities of parents and rights of parents and children. Units taught include: providing a good environment at all stages of development; costs of rearing children; causes and types of child abuse; guidance; parenting children with special needs; and child care services. An A or B in Child Development and Parenting together compose a NWAAC college credit course.

49301A/49301B/49301X/49301Y

Childcare/Guidance Management and Services--SHS, HBHS

11, 12 - 1 year, 2 credits (2 Period Block Class)

Prerequisite: Child Development or Parenting and teacher recommendation/application required

Contents include: employability skills, career opportunities in child care, duties of child care workers, types of child care programs, facilities, legal aspects of the field, health and safety of children, guiding children’s behavior, and experiences in childcare management. This course is for students desiring to enter teaching, early childhood management occupations, and for future parents. Childcare lab experience is at the site-based, part-time Playschool, as well as off-site experiences within our community. Membership in FCCLA is required. This course gives students free college credit at NWACC upon completion and an A or B in the course. If requirements are met, certification as a preschool worker can be obtained from the Arkansas Dept. of Workforce Development.

 Food Services

493110 Foods and Nutrition--SHS, HBHS

10, 11, 12 - 1 semester, 1/2 credit

The first quarter is devoted to nutrition, meal-planning and preparation of a variety of foods, good consumer practices, protective measures for food safety, kitchen management, and occupational opportunities in food service. The second quarter emphasizes the lab and food preparation, including quick breads, microwave cooking, pastas, fruits & vegetables, eggs, and desserts.

493130 Introduction to Culinary Arts--SHS

10, 11, 12 – 1 semester, 1/2 credit

Prerequisite: Foods and Nutrition or C in Science

Introduction to Culinary Arts is a semester course (18 weeks) designed to introduce students to the culinary arts profession. Emphasis in this course is given to the development of basic competencies related to the culinary arts profession, basic menus and recipes, standardization and kitchen procedures. Upon completion of this course, students will be introduced to skills needed for employability, customer relations, menu planning, recipe use, weights and measures, conversions, budgeting, safety and sanitation, organization for effiency and lab procedures. The students will have the opportunity to compete in the Skills USA Culinary Arts Competition.

49312A/49312B Culinary Arts I--SHS

10, 11, 12 - 1 semester, 2 credit

Prerequisite: Introduction to Culinary Arts

Fee: $20.00 for chef coat and hat

Culinary Arts I is a 2 period block in the Fall Semester designed to expand students’ knowledge in the culinary arts profession. Emphasis in this course is given to the study of kitchen staples, principals of cooking soups, stocks and sauces, dairy products, eggs, fruit and vegetables, grains and pasta cookery, meat cookery and principles of baking. Upon completion of this course, students should have attained basic skills needed for entry level employment in the food service industry, customer relations, purchasing and storage of foods, cooking techniques and principles of baking. The students will have the oppurtunity to compete in the Skills USA Culinary Arts Competition.

49312C/49312D Culinary Arts II--SHS

10,11,12 - 1 semester, 2 credits

Prerequisite: Culinary Arts I

Fee: $20.00 for chef coat and hat (unless previously paid)

Culinary Arts II is a 2 period block in the Spring Semester designed to build on students’ knowledge in the culinary arts profession. Emphasis in this course is given to the study of advanced culinary arts to include: sauces; grade-manager; advanced meat preparation; advanced poultry preparation; fish and shellfish; candy making; chocolate; advanced baking and pastries; plating, presentation and garnishing; and career opportunities. The students will have the opportunity to compete in the Skills USA Culinary Arts Competition. The students will have the oppurtunity to compete in the Skills USA Culinary Arts Competition.

493220/493230 ProStart I & II--SHS

11, 12 -1 year, 1 credit

Prerequisite: Foods & Nutr., or Food Sci. and Teacher Approval

Fee: $20 for chef coat and hat

ProStart is a School-to-Career initiative that prepares students for the adult working world by offering on-the-job experience before graduation. This two-year industry-based course prepares students for careers in the restaurant and food service industry. Students gain valuable restaurant and food service skills through their academic and workplace experiences. Students who complete ProStart I, ProStart II and 400 hours of hospitality related work experience, are eligible to take the national ProStart exam, and if passed, receive national HBA/ProStart certification. The students will have the oppurtunity to compete in the Skills USA Culinary Arts Competition.

49306A/49306B ProStart OJT--SHS

11, 12- 1 year, 1 or 2 credits

Students must be enrolled in the ProStart Program. They will earn one credit per year for a total 185 hours toward their required 400 work hours in a food industry or restaurant. The student will gain actual on-the-job training in a restaurant or the fast food industry.

General Family and Consumer Sciences

493030 Clothing Management--SHS, HBHS

10, 11, 12 - 1 semester, 1/2 credit

(Aproximate Cost for supplies will be $20)

Students develop skills to manage their individual and family wardrobes, for decision making as a clothing consumer, and for understanding the role of the clothing and textile industry in the economy. Emphasis is on clothing selection; the clothing needs of the family; wardrobe coordination; clothing care; characteristics of fibers; types of fabrics and fabric finishes; laws and regulations for textiles industry; use and care of sewing supplies and equipment; fabric selection; clothing construction techniques; jobs and careers; computer use and the effects of technology on the industry. After the first month, the focus shifts to a lab-oriented classroom with students constructing garments at their own expense.

493140 Housing and Interior Design--SHS, HBHS

10, 11, 12 - 1 semester, 1/2 credit

Students learn about housing needs, selecting housing, architectural design, and the selection and care of home furnishings, art principles in interior design, energy conservation, and career opportunities.

Updated 02/13/08