Family & Consumer Science

 

Family and Consumer Science Course Descriptions 2020-2021


ADULT ROLES AND RESPONSIBILITIES 

5330 (ADULT ROLES) PHS 5330C

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. 

Recommended Grade Level: 10, 11, 12  ●  Recommended Prerequisites: none ●  Credits: 1 semester course, 1 credit per semester, 1 credit maximum●  Qualifies as one of the F&CS courses a student can take to waive the Health & Wellness graduation requirement, in place of either Human Development and Wellness or Interpersonal Relationships. 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). ●  Counts as a Directed Elective or Elective for all diplomas

ADVANCED CHILD DEVELOPMENT 5360  PHS 5360C

Advanced Child Development is for those students interested in life foundations, academic enrichment, and/or careers related to knowledge of children, child development, and nurturing of children. This course addresses issues of child development from age 4 through age 8 (grade 3). It builds on the Child Development course, which is a prerequisite. Advanced Child Development includes the study of professional and ethical issues in child development; child growth and development; child development theories, research, and best practices; child health and wellness; teaching and guiding children; special conditions affecting children; and career exploration in child development and nurturing. A project-based approach that utilizes higher order thinking, communication, leadership, management, and fundamentals to college and career success is recommended in order to integrate these topics into the study of child development. Direct, concrete mathematics and language arts proficiencies will be applied. Service learning, introductory laboratory/field experiences with children in preschool and early elementary school settings, and other authentic applications are strongly recommended. This course provides a foundation for continuing and post-secondary education in all career areas related to children, child development, and nurturing of children. 

  • ●  Recommended Grade Level: 10, 11, 12 

  • ●  Recommended Prerequisites: Child Development 

  • ●  Credits: 1 or 2 semester course, 1 credit per semester, 2 credits maximum 

  • ●  Counts as a Directed Elective or Elective for all diplomas


ADVANCED NUTRITION AND WELLNESS 5340 (ADV NTRN WEL) PHS 5340C

Advanced Nutrition and Wellness is a course which provides an extensive study of nutrition. This course is recommended for all students wanting to improve their nutrition and learn how nutrition affects the body across the lifespan. Advanced Nutrition and Wellness is an especially appropriate course for students interested in careers in the medical field, athletic training and dietetics. This course builds on the foundation established in Nutrition and Wellness, which is a required prerequisite. This is a project-based course; utilizing higher-order thinking, communication, leadership and management processes. Topics include extensive study of major nutrients, nutritional standards across the lifespan, influences on nutrition/food choices, technological and scientific influences, and career exploration in this field. Laboratory experiences will be utilized to develop food handling and preparation skills; attention will be given to nutrition, food safety and sanitation. This course is the second in a sequence of courses that provide a foundation for continuing and post-secondary education in all career areas related to nutrition, food, and wellness. 

  • ●  Recommended Grade Level: 10, 11, 12 

  • ●  Recommended Prerequisites: Nutrition and Wellness 

  • ●  Credits: 1 or 2 semester course, 1 credit per semester, 2 credits maximum 

  • ●  Counts as a Directed Elective or Elective for all diplomas 


CHILD DEVELOPMENT 5362 (CHILD DEV) PHS 5362C

Child Development is an introductory course for all students as a life foundation and academic enrichment; it is especially relevant for students interested in careers that draw on knowledge of children, child development, and nurturing of children. This course addresses issues of child development from conception/prenatal through age 3. It includes the study of prenatal development and birth; growth and development of children; child care giving and nurturing; and support systems for parents and caregivers. 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 child development. Direct, concrete mathematics and language arts proficiencies will be applied. Authentic applications such as introductory laboratory/field experiences with young children and/or service learning that build knowledge of children, child development, and nurturing of children are strongly recommended. This course provides the foundation for continuing and post-secondary education in all career areas related to children, child development, and nurturing of children. 

  • ●  Recommended Grade Level: 9,10, 11, 12 

  • ●  Recommended Prerequisites: none 

  • ●  Credits: 1 credit per semester, 1 credit maximum 

  • ●  Qualifies as one of the F&CS courses a student can take to waive the Heath & 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). 

  • ●  Counts as a Directed Elective or Elective for all diplomas

 

5440  CULINARY ARTS AND HOSPITALITY I PHS 5440

(CULART HOSP) 

Completion 

Culinary Arts and Hospitality I prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry. This course builds a foundation that prepares students to enter the Advanced Culinary Arts or Advanced Hospitality courses. Major topics include: introduction to the hospitality industry; food safety and personal hygiene; sanitation and safety; regulations, procedures, and emergencies; basic culinary skills; culinary math; and food preparation techniques and applications; principles of purchasing, storage, preparation, and service of food and food products; ; apply basic principles of sanitation and safety in order to maintain safe and healthy food service and hospitality environments; use and maintain related tools and equipment; and apply management principles in food service or hospitality operations. Intensive laboratory experiences with commercial applications are a required component of this course of study. Student laboratory experiences may be either school-based or "on-the-job" or a combination of the two. Work based experiences in the food industry are strongly encouraged. A standards-based plan guides the students’ laboratory experiences. Students are monitored in their laboratory experiences by the Culinary Arts and Hospitality teacher. Articulation with post-secondary programs is encouraged.  

  • ●  Recommended Grade Level: 10, 11,12 

  • ●  Recommended Prerequisites: Nutrition and Wellness, 

  • ●  Credits: 2 semester course, 2 semesters required, 2 credits

  • ●  Counts as a Directed Elective or Elective for all diplomas 


5458 (CUL HOSP II: HOS MGMT) 

Culinary Arts and Hospitality II: Hospitality Management prepares students for employment in the hospitality industry. It provides the foundations for study in higher education that leads to a full spectrum of hospitality careers. This is a broad-based course that introduces students to all segments of hospitality, what it includes, and career opportunities that are available; provides a survey of management functions, highlighting basic theories and facts; and exposes students to current trends and current events within the industry. Three major goals of this course are for students to be able to: Identify current trends in hotel and restaurant management, distinguish the difference between hospitality and tourism, and state differences in front of the house versus back of the house. Intensive experiences in one or more hospitality industry settings are a required component of the course. A standards-based plan for each student guides the industry experiences. Students are monitored in their industry experiences by the Advanced Hospitality 

 

Management teacher. Industry experiences may be either school-based or “on the job” in community-based hospitality settings, or in a combination of the two. 

  • ●  Recommended Grade Level: 10,11,12 

  • ●  Required Prerequisites: Culinary Arts and Hospitality I 

  • ●  Credits: 2 semester course, 2 semesters required, 2 credits

●  Counts as a Directed Elective or Elective for all diplomas 


HUMAN DEVELOPMENT AND WELLNESS 5366 (HUMAN DEV) PHS 5366C

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. 

  • ●  Recommended Grade Level: 9, 10, 11, 12 

  • ●  Recommended Prerequisites: none 

  • ●  Credits: 1-2 semester course, 1 credit per semester, 2 credits maximum 

  • ●  Counts as a Directed Elective or Elective for all diplomas 

  • ●  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 5364 (INTRP RLT)PHS 5364C 

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. 

  • ●  Recommended Grade Level: 9,10, 11,12 

  • ●  Recommended Prerequisites: none 

  • ●  Credits: 1 to 2 semester course, 1 credit per semester, 2 credits maximum 

  • ●  Counts as a Directed Elective or Elective for all diplomas; 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. No waiver is required in this instance. 

  • ●  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 FASHION AND TEXTILES 5380C and 5380C2


Introduction to Fashion and Textiles is an introductory course for those students interested in academic enrichment or a career in the fashion, textile, and apparel industry. This course addresses knowledge and skills related to design, production, acquisition, and distribution in the fashion, textile, and apparel arena. The course includes the study of personal, academic, and career success; careers in the fashion, textile, and apparel industry; factors influencing the merchandising and selection of fashion, textile, and apparel goods and their properties, design, and production; and consumer skills. A project-based approach integrates instruction and laboratory experiences including application of the elements and principles of design, aesthetics, criticism, history and production; selection, production, alteration, repair, and maintenance of apparel and textile products; product research, development, and testing; and application of technical tools and equipment utilized in the industry. Direct, concrete mathematics proficiencies will be applied. Service learning and other authentic applications are strongly recommended. This course provides the foundation for continuing and post-secondary education in fashion, textile, and apparel-related careers. 

Indiana Department of Education 

High School Course Titles and Descriptions 

106 

  • ●  Recommended Grade Level: 9, 10, 11, 12 

  • ●  Recommended Prerequisites: none 

  • ●  Credits: 1-2 semester course, 1 credit per semester, 2 credits maximum 

  • ●  Counts as a Directed Elective or Elective for all diplomas 

  • ●  Fulfills a Fine Arts requirement for the Core 40 Academic Honors Diploma 


INTRODUCTION TO HOUSING AND INTERIOR DESIGN PHS5350C

5350 (INT HSINT DES) 

Introduction to Housing and Interior Design is an introductory course essential for those students interested in academic enrichment or a career within the housing, interior design, or furnishings industry. This course addresses the selection and planning of designed spaces to meet the needs, wants, values and lifestyles of individuals, families, clients, and communities. Housing decisions, resources and options will be explored including factors affecting housing choices and the types of housing available. Developmental influences on housing and interior environments will also be considered. Basic historical architectural styling and basic furniture styles will be explored as well as basic identification of the elements and principles of design. Design and space planning involves evaluating floor plans and reading construction documents while learning to create safe, functional, and aesthetic spaces. Presentation techniques will be practiced to thoroughly communicate design ideas. Visual arts concepts including aesthetics, criticism, history and production, are addressed. Direct, concrete mathematics proficiencies will be applied. A project based approach will be utilized requiring higher order thinking, communication, leadership and management processes as housing and interior design content is integrated into the design of interior spaces while meeting specific project criteria. This course provides the foundation for further study and careers in the architecture, construction, housing, interior design, and furnishings industries. 

  • ●  Recommended Grade Level: 9,10, 11, 12 

  • ●  Recommended Prerequisites: none 

  • ●  Credits: 1-2 semester course, 1 credit per semester, 2 credits maximum 

  • ●  Counts as a Directed Elective or Elective for all diplomas 

  • ●  Fulfills a Fine Arts requirement for the Core 40 Academic Honors Diploma 


NUTRITION AND WELLNESS PHS 5342C

5342 (NTRN WLNS) 

Nutrition and Wellness is an introductory course valuable for all students as a life foundation and academic enrichment; it is especially relevant for students interested in careers related to nutrition, food, and wellness. This is a nutrition class that introduces students to the basics of food preparation so they can become self-sufficient in accessing healthy and nutritious foods. Major course topics include nutrition principles and applications; influences on nutrition and wellness; food preparation, safety, and sanitation; and science, technology, and careers in nutrition and wellness. 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 nutrition, food, and wellness. Food preparation experiences are a required component. Direct, concrete mathematics and language arts proficiencies will be applied. This course is the first in a sequence of courses that provide a foundation for continuing and post-secondary education in all career areas related to nutrition, food, and wellness. 

Indiana Department of Education 

High School Course Titles and Descriptions 

107 

  • ●  Recommended Grade Level: 9, 10, 11, 12 

  • ●  Recommended Prerequisites: none 

  • ●  Credits: 1 credit per semester, 1 credit maximum 

  • ●  Counts as a Directed Elective or Elective for all diplomas 

  • ●  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). 



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