FAMILY AND CONSUMER SCIENCES 136
Culinary Arts I 1/4 credit; elective for 9, 10, 11, 12 This course is designed to give students optimum exposure to different types of food preparation techniques and hands-on experience in the kitchen. Labs consist of quick and yeast bread products, appetizers, garnishes, soups, and homemade pizza. The cost and nutritional analysis of each food product is reviewed.
140
Food Science and Nutrition 1/4 credit; elective for 9, 10, 11, 12 This course will analyze basic nutrition and food science principles and current technological trends that impact the food industry. Students will analyze and prepare foods, which meet the nutritional needs of individuals across their lifespan.
230
Fabrics and Fashions I 1/4 credit; elective for 9, 10, 11, 12 th A historic review of 20 century fashion, simple pattern making, clothing construction, and current trends in fashion. Students will explore how the knowledge of construction techniques can be advantageous for personal use, a service to others, or a potential career choice. Each student will create an original design.
238
Ethnic Cuisine (offered in 22-23) 1/4 credit; elective for 9, 10, 11, 12 Students will prepare and taste various foods from around the world. This course is designed to give students an understanding of the ingredients, flavors, spices, and cooking techniques of the world’s cuisines. Students will investigate how climate, culture, religion, and social customs influence a particular cuisine. Note: Course will be offered alternately with Regional and Historic Cuisine.
260
Regional and Historical Cuisine (not offered in 22-23) 1/4 credit; elective for 9, 10, 11, 12 This course is designed to give students an understanding of regional cuisines and historical cooking in the United States. In addition to learning about colonial foods and food from various regions, students will research a particular geographic region and demonstrate making a food that is unique to that region. Note: Course will be offered alternately with Ethnic Cuisine.
290
***Independent Studio 1/4 credit; elective 10, 11, 12 Student-initiated and designed course for those interested in pursuing an area of concentration in the field of Family and Consumer Sciences. Course may include content in child development, human development, fabric arts, housing and design, consumer economics, food, and/or nutrition. Students wishing to prepare a portfolio for the college application process or to study deeply in one area may consider this independent study. Prerequisite: 1 or 2 courses completed at Dock in area of concentration. Written departmental approval required.
342
Child Development I 1/4 credit; elective for 11, 12 A study of prenatal development and childbirth, growth patterns of the preschool child, children's health, and children's emotions. A major project of the course is to observe a child and record observations. 26
