Family and Consumer Sciences Department

Mr. Jeffrey Lane, Director

Phone: 508-841-8856  Email: jlane@shrewsbury.k12.ma.us

The Family and Consumer Science Program strives to encourage the development of each individual student to his/her fullest potential. There is no greater way to improve society than to improve each family’s home life. This is especially pertinent as the basis of our curriculum reflects the core of daily living. By offering courses in child growth and development, consumer education, food and nutrition and personal growth, we attempt to give each student self-esteem, confidence, and awareness of others, in order to become a responsible contributor to society. Family and Consumer Sciences is one of three disciplines within the Health Frameworks. Each of the Comprehensive Health content areas clearly relates to the discipline of Family and Consumer Sciences. Resource Management expands personal advocacy beyond consumer health. It includes managing home, consumer, workplace and environmental resources, which is the consumer education connection with topics such as child development, food science, nutrition and sports nutrition.

Focus on Foods (5410)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective                  Semester               Grades: 9-12    A Level                       Prerequisite: None

Students will learn the basic technology of food preparation and be able to identify, understand, analyze, and evaluate food choices. Emphasis will be placed on safety and sanitation in food preparation. Units covered will include quick breads, yeast breads, eggs, pies/pastry, and fruits and vegetables. The basic principles of the USDA’s MyPlate will be studied.

Culinary Methods for Nutritious Foods (5426T)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective                  Semester               Grades: 9-12      A Level                      Prerequisite: Focus on Foods

This course will concentrate on the principles of good nutrition based on the USDA’s MyPlate guidelines. Through a more in-depth understanding of the six key nutrients and dietary guidelines, students will understand the importance of making sound food choices and how one’s choices can have an effect on an individual’s lifestyle. Students will be introduced to “new” foods and a variety of culinary methods used to prepare healthy foods. Units of study will include proteins, carbohydrates, fats, vitamins, minerals, water, and nutritional labeling. (This course will not be offered during the 2021-2022 school year).

Foods of the World (5425T)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective                  Semester               Grades: 9-12      A Level                         Prerequisite: Focus on Foods

Students will explore the cuisines and cultures of Latin America and Asian countries. Influences of geography, climate, and culture will be studied. Additional food preparation and techniques will be explored. Students should be open to sampling ethnic foods. (This course will be offered during the 2021-2022 school year).

Baking and Pastry Arts (5428)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective                  Semester               Grades: 9-12      A Level                           Prerequisite: Focus on Foods

Students will explore advanced techniques of baking and pastry arts. Delicious breads, confections, pastries, cakes and cake decorating skills, cookies, and plated desserts will be made. Students will gain an understanding of ingredients and methods used to create these products. (This course will be offered during the 2021-2022 school year in place of Culinary Methods for Nutritious Foods).

Mediterranean Cuisine (5427)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective                      Semester        Grades:  9-12        A Level                             Prerequisite: Focus on Foods

Students will explore the cuisines and cultures of European and Mediterranean countries. Influence of geography, climate, and culture will be studied. Additional food preparation and techniques will be explored. Students should be open to sampling ethnic foods. (This course will not be offered during the 2021-2022 school year in place of Foods of the World).

Foundations of Cooking 

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective                      Semester        Grades:  10-12        A Level                             Prerequisite: Focus on Foods

Students will explore strategies and skills in jobs preparing students for independent living. One aspect of this is teaching students to feed and care for themselves and others. This means learning how to cook is especially important. Skills taught will include basic cooking, nutrition, self-care, safety in a kitchen, and nurturing.

Interior Design (5430T)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective                      Semester          Grades: 9-12           A Level                          Prerequisite: None

This course will expose students to the elements, principles, and goals of interior design, as well as concepts related to types of housing styles, and locations. In addition to gaining exposure to this career field, students will complete projects to demonstrate their understanding of concepts related to the course.

Child Development I (5440)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective              Semester                   Grades: 10-11           A Level                        Prerequisite: None

The course presents a fundamental knowledge of human growth and development to help one understand oneself and others. The focus is on gaining an understanding of children and the role that family plays in their lives. Emphasis is on skills essential to establishing a positive  environment for maximizing a child's development physically, intellectually, emotionally and socially. Participation with the children in our Little Colonials Preschool supports our classroom learning.

Child Development II (5450)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective      Semester        Grades: 10-11           A Level                                            Prerequisite: Child Development I

This course focuses on the early stages of development from conception through early childhood. An in-depth study of the four areas of development helps students understand what needs to be considered to maximize a child's potential. Consideration is also given to the responsibilities of caregivers, issues related to health and safety of the young child, and the special challenges that may be faced. Participation in both the Little Colonials' Preschool and Baby Think It Over Project offer experiences that help to connect academic and life skills.

Child Development II Honors (5482)

Meets Expectations for Student Learning: 1,3,7,8

Elective       Semester        Grades: 10-12        Honors                      Prerequisite: Child Development I

Students will be expected to incorporate service credits to their Child Development II course work. The service credits are assignments with programs in our elementary schools and in our preschools involving after school time. Four experiences of approximately 2 hours each are required. Two must be completed each quarter. Students will write a reflection about their experience including where they did their service, how many children were present, the ages of the children and a description of the activities that took place. Reflections must be passed in with a signed service verification sheet. Students will also complete one research project. Honors placement will be based on the teacher’s recommendation and past academic performance.

Early Childhood Education (5460)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective           Full Year          Grades: 11-12          A Level         Prerequisite: Child Development I and II

Students will coordinate their study of Early Childhood Education by participating in an on-site preschool lab. The students will focus on the entire operation of the preschool, including such topics as developing an appropriate environment, safety, health, routines and nutrition for children. The course will offer in-depth information on planning and implementing activities for children along with providing students with foundational work skills, techniques for guiding the behavior of children and guidelines for developing effective observation skills.

Early Childhood Education Honors (5481)

Meets Expectations for Student Learning: 1,2,3,4,5,6,7

Elective           Full Year         Grades:  11-12  Honors                 Prerequisite: Child Development I and II

Students will coordinate their study of early childhood education by participating in an onsite preschool lab. Students will be required to complete four service experiences in our elementary schools. Honors students will also submit three research projects. The students will assist with the facilitation of the entire operation of the preschool. The course will require in-depth planning and implementing activities for children along with providing students with foundational work skills, techniques for guiding the behavior of children and guidelines for developing effective observation skills. For honors credit, the student must execute a written agreement with the instructor for additional independent outside work. Honors placement will be based on the teacher’s recommendation and the student’s past academic performance.

 

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