Steeleville High School -Home Economics I Semester 2

Prerequisites: Open to all Students
Level: 9 th and 10 th Grades
Credits: 1.0 – Family and Consumer Science

Additional: This course is accepted as a vocational credit for h.s. graduation

This course is accepted as an elective credit for college admission

This course is not eligible for credit by the NCAA

Course Description

This course is an introductory first course for classes within the Family and Consumer Science area. It is designed to present basic subject matter in six areas: (1) Clothing and Textiles (2) Resource Management (3) Foods and Nutrition (4) Housing, Furnishings, and Equipment (5) Human Development, Interpersonal and Family Relationships (6) Introduction to the World of Work. Human Development, World of Work, Clothing and Textiles, and Housing are covered during the first semester, with Foods and Nutrition, Resource Management, and Family Relationships being the taught during in the second semester. Learning experiences assist students in understanding themselves, their roles in today’s society and the nature of Family and Consumer Science and related careers.

Possible topics covered from the text Applying Life Skills include:

Elements/Principles of Design
Fibers and Fabrics
Hand Sewing Techniques
Cutting Out Fabric
Self Esteem/Self Concept/Character
Goals, Potential, and Maturity
Making Responsible Decisions
Nutrition Basics
Making Healthy Food Choices
Kitchen Equipment
Measurements/Equivalents/Recipes
Food Safety and Sanitation
Working Cooperatively in the Kitchen
Eating Out
Table Setting
Basic Cooking Techniques
Caring for Children
Areas of Growth and Development
Making Responsible Consumer Decisions
Career Decisions
Applying for a Job

Assessment

This class is taught through lecture, discussions, demonstrations, videos, and readings. Students are given guide-sheets and other related handouts for each unit. This class uses visual presentations to help students understand the written concepts. Hands-on activities, such as the food labs, sewing labs, and demonstrations help the student to learn by doing. Written tests are given at the end of each unit.



SHS Home	Orientation to Home Economics	Courses Home
Prerequisites: Open to all Students Level: 9 th and 10 th Grades Credits: 1.0 – Family and Consumer Science Additional: This course is accepted as a vocational credit for h.s. graduation This course is accepted as an elective credit for college admission This course is not eligible for credit by the NCAA Course Description This course is an introductory first course for classes within the Family and Consumer Science area. It is designed to present basic subject matter in six areas: (1) Clothing and Textiles (2) Resource Management (3) Foods and Nutrition (4) Housing, Furnishings, and Equipment (5) Human Development, Interpersonal and Family Relationships (6) Introduction to the World of Work. Human Development, World of Work, Clothing and Textiles, and Housing are covered during the first semester, with Foods and Nutrition, Resource Management, and Family Relationships being the taught during in the second semester. Learning experiences assist students in understanding themselves, their roles in today’s society and the nature of Family and Consumer Science and related careers. Possible topics covered from the text Applying Life Skills include: Elements/Principles of Design Fibers and Fabrics Hand Sewing Techniques Cutting Out Fabric Self Esteem/Self Concept/Character Goals, Potential, and Maturity Making Responsible Decisions Nutrition Basics Making Healthy Food Choices Kitchen Equipment Measurements/Equivalents/Recipes Food Safety and Sanitation Working Cooperatively in the Kitchen Eating Out Table Setting Basic Cooking Techniques Caring for Children Areas of Growth and Development Making Responsible Consumer Decisions Career Decisions Applying for a Job Assessment This class is taught through lecture, discussions, demonstrations, videos, and readings. Students are given guide-sheets and other related handouts for each unit. This class uses visual presentations to help students understand the written concepts. Hands-on activities, such as the food labs, sewing labs, and demonstrations help the student to learn by doing. Written tests are given at the end of each unit.