FACS Course Descriptions

Early Childhood Education I
1/2 Credit

This course will provide students with the skills, abilities, and attitudes to interact effectively with preschool children. The course will cover the role of the Child Care professional, the basic principles of development, safe and appropriate environments, preschool schedules and routines, positive approaches to discipline, and curriculum development. While coordinating and participating in the operation of “Little Miracles,” the student will have the opportunity to apply all the principles learned. Open to sophomores, juniors and seniors.

Early Childhood Education II
1/2 Credit

This course will provide the student with an opportunity to build on the skills acquired in Early Childhood Education I. The student will continue to explore the physical, emotional, social, and intellectual foundations necessary for optimal growth of the preschool child. Discipline with dignity, child abuse, working with children with special needs and observation techniques are among the topics included in this course. While participating in the management of “Little Miracles,” the student will continue to work with and study the preschool child. Open to sophomores, juniors, and seniors.

PREREQUISITE:

Early Childhood Education I

SUNY Orange College Credit

*Completion of Early Childhood I and II will replace ED105 at SUNY Orange for students who enroll in the Early Childhood certificate program at SUNY Orange.

Fashion (Fashion I)
1/2 Credit

The main focus of this introductory level class is on basic clothing construction skills, including the selection of patterns, fabrics, and notions. This course will cover fabric identification, fabric and pattern layout, fashion history, and basic hand stitching. In addition, the student will have an opportunity to explore the role of fashion in everyday life, develop a sense of personal style, and explore careers in the Fashion Industry. Students will have the unique opportunity to showcase their garments in a photo shoot. This semester course may be offered alternate days for the full year.

PLEASE NOTE: Satisfactory completion of this course and Interior Design satisfies one credit of Art/Music needed for graduation.

Fashion Studio (Fashion II)
1/2 Credit

This course will provide the student with an opportunity to build on the skills acquired in Fashion I. The students will improve their abilities and skills in garment selection and construction. The main focus of the course will be clothing construction, including the selection of patterns and fabrics, pattern alterations, fitting, organization of work, and details of construction. Students will have the unique opportunity to showcase their clothing in a fashion shoot.

PREREQUISITE:

Fashion

Fashion Industry (Intro to the Fashion Industry)
1/2 Credit

The Fashion Industry course invites students to take an in-depth look at the development of fashion.  Students will learn to appreciate ways fashion reflects historical, social, cultural, political, economic, and technological influences. Students will focus on careers in the fashion industry including: textile science, fashion design and illustration, fashion marketing and merchandising, and apparel construction.  Students will also research the global fashion industry and its impacts on people worldwide. Throughout the course, students will have multiple opportunities to identify the knowledge and skills necessary for success in the fashion industry and assess their suitability for a fashion career.

This course invites students to apply the process skills of communication, leadership, management, and thinking.  The integration of these process skills into each of the content topics is a fundamental component of the course, The Fashion Industry.  The content topics in this course are aligned with the commencement level New York State Learning Standards for Family and Consumer Sciences, Career Development and Occupational Studies, and The Arts-Visual Arts.  In addition, they are aligned with the National Learning Standards for Family and Consumer Sciences.

PREREQUISITE:

Fashion

Foods/Human Relations
1/2 Credit

This course is designed to provide a basic understanding of culinary principles combined with the study of human development.  Human development through the lifespan (birth to death) focuses on Erik Erikson’s Theory of Development . Students will explore a plethora of careers path options pertaining to each stage of development, understand the reasons why personal outcomes of conflict resolution at each stage of development is important to personal living as well as individual and family needs, create nutritious recipes dependent on the age of the stage being studied, prepare the recipes and create a nutritional analysis of the food they prepare.

*This class serves as a viable prerequisite to taking higher level food courses.

Foods/Nutrition (Foods I)
1/2 Credit

The focus of this class will be based on the nutritional needs of the human body to fuel itself effectively.  Students will be educated on basic nutrition through the government website ChooseMyPlate. General understanding of each category of MyPlate (fruits, vegetables, protein, grains and dairy) will aid students in preparing themselves healthy  whole food alternatives as opposed to eating processed foods. Additional focus of the class will include and not be limited to basic cooking skills (measurements and knife skills), following recipes to create various products, safe kitchen practices (avoiding cross contamination and proper equipment use and care), and employment opportunities in the field of culinary study and trade work.

*This class serves as a viable prerequisite to taking higher level food courses

Culinary Creations (Foods/Nutrition II)
1/2 Credit

This course will provide the students with an opportunity to plan and prepare meals that are nutritionally and economically sound. Students focus on meal development with consideration to nutrition, appeal, cost and availability of food. Topics will include: food service, table settings, appetizers, soups, salads, entrees, and accompaniments. Field trip, career opportunities and skills for employment are also course components. Additionally, students operate in-class and take-out restaurants.

PREREQUISITE:

Foods/Nutrition or Foods/Human Relations.

International Foods (Foods/Nutrition III)
1/2 Credit

This course will explore the food, culture, customs and history from various countries. The countries studied depend on the cultural background of the class. Following a project on genetic health concerns, foods and their effect on maintaining a healthy body are studied. Students will build on the food preparation skills developed in Foods I and II and explore the more complicated procedures of preparing fine cuisine.

PREREQUISITE:

Foods/Nutrition or Foods/Human Relations.

Science of Cooking (Food Science)
1/2 Credit

The Science of Cooking is designed to reinforce and enhance what was learned in beginning foods courses as well as science class.  The application of science to food and will challenge students to understand the processes of science and how it affects the world’s food supply. Scientific cooking labs will allow students to discover reactions that occur with food nutrients (proteins, lipids, carbohydrates) when exposed to different elements (such as air, heat, cold). Ingredient reactions with recipes, the human body and with the environment play a key role in the food and nutrition industry. Students will be exposed to these ideas through food lab experimentation and evaluation.

This course is a semester course. Course credit can be applied to FACS and Science. Recommended for juniors and seniors interested in exploring possible careers in the Food Science industry.

PREREQUISITE:

Foods/Nutrition or Foods/Human Relations

Human Relations
1/2 Credit

Human Relations is a course available to every student . Along with the unique style of learning and the relatable, as well as life applicable, topics covered in one semester, the distinct social setting provides a necessary learning style that develops appropriate social skills.  Topics include: conflict resolution, anti-bullying strategies, personality development, self-concept, citizenship, social etiquette, personal safety, and stress management.

Interior Design
1/2 Credit

This course is an introduction to the fundamentals of interior design. Students will explore the elements and principles of design. Using these elements students will create room illustrations. Furniture arrangement, selection of accessories, and color schemes will be explored. Students will complete several projects that will expand their knowledge and imagination and at the same time create interesting details and accessories for the home.

PLEASE NOTE: Satisfactory completion of this course and Fashion I, satisfies one credit of Art/Music needed for graduation.

Family Life (Parenting)
1/2 Credit

This course is designed to prepare the student for the potential future role of parent. The course will address many topics necessary to make informed decisions about this lifelong commitment. Topics will include: the need to care for one’s personal health, identifying parenting roles and responsibilities, exploring different parenting styles, and current trends in the family structure. In addition, the “Empathy Belly” and “Baby Think It Over” simulators will be utilized. This semester course may be offered alternate days for the full year. Open to sophomores, juniors, and seniors.

PLEASE NOTE: Satisfactory completion of this course satisfies the New York State Parenting requirement for graduation.

Teen Living (Teenage Life Skills)
1/2 Credit

This exploratory course highlights different programs and courses in the Family and Consumer Sciences curriculum. Topics include: teen issues, nutrition, food preparation, fashion/textiles, early childhood development and stress reduction strategies. Strongly suggested for 9th grade students. Offered to freshmen and sophomores.