Family and Consumer Science/Health » Family and Consumer Science/Health

Family and Consumer Science/Health

*Clothing and Textiles and Housing Environment may be used towards the completion of the 1 credit art or music graduation requirement.


Wellness 7:  A combination of our introductory Health and Family & Consumer Science classes, Wellness 7 will meet daily throughout the 7th grade year. Some of the topics covered will include: decision making, problem-solving, goal setting, self-image and concepts, basic sewing, personal environment, nutrition, and basic cooking skills. Other topics covered are:  an overview of the workplace, entrepreneurship, communication skills, and volunteerism, preparing for employment, and planning for the future. Emphasis will be placed on career exploration using a variety of methods, manual and technical.   In addition to these topics, the curriculum is designed to foster an understanding of the basic physiological and psychological functioning of the human body.  The majority of material covered will be presented through class notes, multi-media utilities, and class discussion. The course content is intended to be challenging while adhering to age-appropriate expectations.  It is the objective of this course to prepare the students with the essential knowledge and understanding necessary for success in other class subjects, as well as Health H.S.


Clothing and Textiles:  This .5 credit, 20 week course is designed to give a view of the world of clothing.  The student will study the history of clothing, the properties of fabrics and the principles of design.  Time will be spent on care, selection, and maintenance of clothing.  Students will learn how to operate a sewing machine and construct an item of clothing.  Careers related to clothing and textiles will be explored.


Food and Nutrition I:  This .5 credit 20 week daily class starts out with an emphasis on safety and sanitation. Food labs start usually within the first week and cover a wide range of topics. On average, there are one or two cooking labs per week. Some of the topics included are kitchen utensils, work plans, recipe following, poultry, eggs, pies, vegetables, and some holiday baking. Students are responsible for clean up as well as classwork assignments and tests. After class, students may go on to Food and Nutrition II.


Food and Nutrition II:  This .5 credit 20 week daily class picks up right where Food and Nutrition I left off. Topics covered are typically meats, fruits, dairy, grains, breads, and international recipes. There is an increased emphasis on more independent recipe following and scratch cooking and baking. Also, towards the end of the 20 weeks, there will be a cupcake war where members of the faculty judge the creations.

Prerequisite: Food and Nutrition I


Housing and Environment:  This .5 credit 20 week course will help the student explore housing and interior design topics and trends.  It will provide a foundation for management of housing as it relates to individuals and apply principles of design to construction and interior design.  The history of housing will be explored along with building techniques, safety concerns, and home maintenance.  Housing career possibilities will be investigated.


Health HS:  This full year .5 credit A/C or B/D day course is specifically designed to serve as a forum to stimulate an in-depth analysis of the decision-making process.  The students will be expected to correlate their role as an independent decision maker, with the positives and negatives associated with their personal health status.  It is the objective of this course to foster an understanding of the role the individual has in directing and determining their personal health. With the knowledge of how the body functions, coupled with an appreciation for the impact personal choices have upon an individual’s health, the students who successfully complete the course should be able to be the determining factor when it comes to their personal well-being.