Family & Consumer Science
Family & Consumer Science
Updated December 2024 for the 2025-2026 school year
Adult Roles and Responsibilities, 1 semester, 1 Credit Course #5330 (Not offered 2025-2026)
Grades 10, 11, 12
Adult Roles and Responsibilities is recommended for all students as life foundations and academic enrichment, and as a career sequence course for students with an interest in family and community services, personal and family finance, and similar areas. This course builds knowledge, skills, attitudes, and behaviors that students will need as they complete high school and prepare to take the next steps toward adulthood in today’s society. The course includes the study of interpersonal standards, lifespan roles and responsibilities, individual and family resource management, and financial responsibility and resources. A project-based approach that utilizes higher order thinking, communication, leadership, management processes, and fundamentals to college and career success is recommended in order to integrate these topics into the study of adult roles and responsibilities. Direct, concrete mathematics and language arts proficiency will be applied. Service learning and other authentic applications are strongly recommended. This course provides the foundation for continuing and post-secondary education in all career areas related to individual and family life.
Qualifies as one of the F&CS courses a student can take to waive the Health & Wellness graduation requirement. To qualify for the Health and Wellness waiver, a student must take three of the approved courses. For more information, see 511 IAC 6-7.1- 4(c)(6).
Human Development and Wellness, 1 semester, 1 Credit Course #5366
Grades 9, 10, 11, 12
Human Development and Wellness is valuable for all students as a life foundation and academic enrichment; it is especially relevant for students interested in careers impacted by individuals’ physical, social, emotional, and moral development and wellness across the lifespan. Major topics include principles of human development and wellness; impacts of family on human development and wellness; factors that affect human development and wellness; practices that promote human development and wellness; managing resources and services related to human development and wellness; and career exploration in human development and wellness. Life events and contemporary issues addressed in this course include (but are not limited to) change; stress; abuse; personal safety; and relationships among lifestyle choices, health and wellness conditions, and diseases. A project-based approach that utilizes higher order thinking, communication, leadership, and management processes is recommended in order to integrate the study of these topics. Authentic applications through service learning are encouraged.
Qualifies as one of the F&CS courses a student can take to waive the Health & Wellness
graduation requirement. To qualify for the Health and Wellness waiver, a student must take three of the approved courses. For more information, see 511 IAC 6-7.1-4(c)(6).
Interpersonal Relationships, 1 semester, 1 Credit Course #5364 (Not offered 2025-2026)
Grades 9, 10, 11, 12
Interpersonal Relationships is an introductory course that is especially relevant for students interested in careers that involve interacting with people. It is also valuable for all students as a life foundation and academic enrichment. This course address’ knowledge and skills needed for positive and productive relationships in career, community, and family settings. Major course topics include communication skills; leadership, teamwork, and collaboration; conflict prevention, resolution, and management; building and maintaining relationships; and individual needs and characteristics and their impacts on relationships. A project-based approach that utilizes higher order thinking, communication, leadership, and management processes, and fundamentals to college and career success is recommended in order to integrate these topics into the study of interpersonal relationships. Direct, concrete language arts proficiencies will be applied. Service learning and other authentic applications are strongly recommended. This course provides a foundation for continuing and post-secondary education for all career areas that involve interacting with people both inside and outside of a business/organization, including team members, clients, patients, customers, and the general public.
Local programs have the option of offering a second version of the course that is focused more on family relations. Such a course may be differentiated from the regular course offerings by using a subtitle in addition to Interpersonal Relationships. A student may earn credits for both versions of the course.
Qualifies as one of the F&CS courses a student can take to waive the Health & Wellness graduation requirement. To qualify for the Health and Wellness waiver, a student must take three of the approved courses. For more information, see 511 IAC 6-7.1-4(c)(6).
Introduction to Culinary Arts and Hospitality, 1 semester, 1 Credit Course #5438
Grades: 9, 10
Introduction to Culinary Arts and Hospitality is recommended for all students regardless of their career cluster or pathway, in order to build basic culinary arts knowledge and skills. It is especially appropriate for students with an interest in careers related to Hospitality, Tourism, and Culinary Arts. A project-based approach that utilizes higher order thinking, communication, leadership, and management processes is recommended. Topics include basic culinary skills in the foodservice industry, safety and sanitation, nutrition, customer relations and career investigation. Students are able to explore this industry and examine their own career goals in light of their findings. Laboratory experiences that emphasize industry practices and develop basic skills are required components of this course.
Culinary Arts Graduation Pathway
Principles of Culinary & Hospitality, 2 semesters, 2 credits Course #7173
Grades 9, 10, 11, 12
Principles of Hospitality is designed to develop an understanding of the hospitality industry and career opportunities, and responsibilities in the foodservice and lodging industry. Introduces procedures for decision making that affects operation management, products, labor, and revenue. Additionally, this course will help students learn the basic principles of sanitation and safety in order to maintain a safe and healthy food service environment. It presents laws and regulations related to safety, fire, and sanitation and how to adhere to them in the foodservice operation.
Nutrition, 2 semesters, 2 credits Course #7171
Grades 10, 11, 12
Prerequisite/Corequisite: Principles of Culinary & Hospitality
Food Theory & Nutrition students will learn the fundamentals of food preparation, service procedures, and safety practices in the foodservice industry including proper operation techniques for equipment. This course also provides a background and history of the hospitality industry and introduces the student to the broad spectrum of hospitality/foodservice organizations and career opportunities. Students will be familiarized with the organizational structure and basic functions of departments. Additionally, this course introduces the characteristics, functions, and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation.
Culinary Arts, 2 semesters, 2 credits Course #7169
Grades 10, 11, 12
Prerequisite/Corequisite: Principles of Culinary & Hospitality, Nutrition
Culinary Arts is designed to teach the necessary skills for proper recruiting, staffing, training, and management of employees at various levels. The course will help prepare the student for the transition from employee to supervisor. It will help the student evaluate styles of leadership, and develop skills in human relations and personnel management. This course will also present fundamentals of baking science, terminology, ingredients, weights and measures, and proper use and care of equipment. Students will produce yeast goods, pies, cakes, cookies, and quick- bread.
Baking & Pastry Capstone, 2 semesters, 2 credits Course #7235
Grades 11, 12
Prerequisite/Corequisite: Principles of Culinary & Hospitality, Nutrition, Culinary Arts
The objective of this course is to help students understand the science of baking and the different reactions that take place based on the ingredients, temperatures, and equipment in relation to the final product. The course requires students to produce and finish a variety of cakes. The course emphasizes application techniques, color coordination, and the flavor and texture of fillings. Students will practice the techniques of basic cake decorating. This course will also address classical French and European desserts, including the preparation of goods such as Napoleons, Gateau St. Honoré, petit fours and petit fours sec, ganaches, pastry creams and fillings, sauces, flans and tarts, and European sponges. The course also includes instruction in tempering of chocolates, molding, and chocolate plastique, preparation of truffles, pastillage and marzipan, short doughs, and meringues. The student will be instructed in the latest preparation methods, innovative ideas for impressive plate presentations, and techniques that utilize specialized equipment and tools to make high-tech, novel creations.
Human Services Graduation Pathway
Principles of Human Services, 2 semesters, 2 credits #7176
Grades 10, 11, 12
Prerequisite: None
Does a career in social work, family court advocacy, crisis support worker, substance abuse counselor, or other human service area sound interesting to you? This class explores the history of human services, career opportunities, and the role of the human service worker. The relationship between community agencies designed to meet the needs of people and their target populations will be the focus of this course. Students will be given opportunities to grow in their understanding of cultural awareness and appreciation of diversity. This course will focus on cultural variations in attitudes, values, language, gestures, and customs that are a part of major racial and ethnic groups in the United States. Respect and an open mind during class discussions is a must.
Understanding Diversity, 2 semesters, 2 credits #7174
Grades 10, 11, 12
Prerequisite: Principles of Human Services
Understanding Diversity encourages cultural awareness and appreciation of diversity. Focuses on cultural variations in attitudes, values, language, gestures, and customs. Includes information about major racial and ethnic groups in the United States. Reading novels and biographies will be a major part of this class. Reading about the lives of others helps to open our minds to understanding someone else’s perspective on life. Respect and an open mind during class discussions is a must.
Relationships and Emotions, 2 semesters, 2 credits #7177
Grades 11, 12
Prerequisite/Corequisite: Principles of Human Services and Understanding Diversity
Relationship & Emotions examines the key elements of healthy relationships. Explores the main problems that damage relationships. Presents research findings on successful and unsuccessful relationships, and emotional connections. Explores the impact of one’s emotional and relationship history on current and future romantic relationships. Presents practical, scientific-based skills for improving relationships. Additionally, this course offers practical and useful information for people who have experienced loss. Students have the opportunity to evaluate their own experiences and attitudes toward loss and grief.