Mount St. Mary Academy
Family and Consumer Science Department

FAMILY AND CONSUMER SCIENCE
CREDITS: 1
OPEN TO: GRADES 9 – 10

 

Family and Consumer Science is designed to provide students with basic information and skills needed to function effectively within the family and within a changing, complex society. Emphasis is given to the development of competencies related to family and individual health; relationships; arrangement of personal living space; wardrobe planning and selection; garment care and construction; selection of toys and age-appropriate play activities for children; health and safety procedures related to child care; nutrition and food selection; meal planning, preparation, and service; home management; money management; use of credit and banking services; consumer education; computer use at home, in school, and in the workplace; and career skills. Upon completion of this course, the student should have developed basic life skills that promote a positive influence on the quality of life.

 

CULINARY ARTS
CREDITS: 1
OPEN TO: GRADES 10-12

PREREQUISITE: FAMILY AND CONSUMER SCIENCE OR FOODS AND NUTRITION

Culinary Arts is a year course designed to introduce students to the culinary arts profession.  Emphasis in this course is given to the development of basic competencies related to the culinary arts profession, basic menus and recipes, standardization and kitchen procedures. In addition to the preceding, other studies will include kitchen staples and  principles of cooking and baking: soups, stocks and sauces, dairy products, eggs, fruits and vegetables, grains and pasta cookery, and meat cookery. Upon completion of this course, students should have attained basic skills needed for entry level employment in the food service industry, customer relations, purchasing and storage of foods, cooking techniques and principles of baking.

CHILD DEVELOPMENT
CREDITS: ½
OPEN TO: GRADES 10-12

OFFERED: 18-19, 20-21

 

Child Development focuses on skills needed to guide the physical, intellectual, emotional, and social development of children. Emphasis is given to the development of competencies related to the study of children, pregnancy and prenatal development, birth and the newborn, types of growth and development, stages of growth and development, rights and responsibilities of parents and children, needs of children, factors influencing the behavior of children, selection of child-care services, health and safety of children, children with special needs, coping with crises, the effects of technology on child development, and careers related to the area of child development. Upon completion of this course, the student should be prepared to care for and guide the development of a child through all stages of growth—within a family, as a child-care professional, or in other experiences with children.

 

FASHION/CLOTHING AND TEXTILES
CREDIT: 1/2
OPEN TO:  GRADES 10 – 12

OFFERED:  17-18, 19-20

 

Experiences in the Fashion/Clothing and Textiles course are designed to assist students in developing skills necessary for management of individual and family wardrobes, for decision making as a clothing consumer, and for understanding the role of the clothing and textile industry in the economy.  Emphasis is given to the development of competencies related to clothing selection; clothing needs of family members; wardrobe planning; clothing care; characteristics of natural and synthetic fibers; types of fabrics and fabric finishes; laws and regulations related to the clothing and textiles industry; use and care of basic sewing supplies and equipment; fabric selection; clothing construction techniques; jobs and careers in clothing and textiles; computer use in clothing and textiles; and effects of technology on the clothing and textiles industry.  Upon completion of this course, a student should be able to provide and maintain personal/family wardrobes to meet the needs of individuals. In addition, the student should acquire skills needed for clothing and textiles occupations and develop a knowledge of the impact of technology on the clothing and textiles industry.

 

FOODS AND NUTRITION
CREDITS: 1/2
OPEN TO: GRADES 10 – 12

 

Experiences in the Foods and Nutrition course focus on the development of skills needed to select, prepare, and serve food which meets nutritional needs of individuals and families. Emphasis in this course is given to the development of competencies related to nutrition, weight control, the food consumer, the effect of technology on food and nutrition, microwave cookery, kitchen organization and equipment, safety and sanitation, menu planning, serving and eating food, food preparation, eating away from home, and jobs and career opportunities in the field of food and nutrition. Upon completion of this course, students should be able to apply sound nutritional practices which will have a positive effect on their health.

 

FINANCIAL LITERACY
CREDIT: 1/2
OPEN TO: GRADES 10-12

OFFERED:  17-18, 19-20

 

Financial  literacy is a semester course designed to increase financial literacy among students and prepare them to successfully manage their personal financial resources. Students learn to manage resources through hands-on applications which are relevant to their lives. Emphasis is given to the development of the individual’s role and financial responsibilities as a student, citizen, and active participant in the business world.