Family & Consumer Science Department

TEACHERS

Education Major 

        
Early Childhood Education Lab I
( 0.5 credit)
Semester - Daily

Students will study the physical, social, emotional, and intellectual development of children three through five years of age. This course will include Pre-K lesson planning, preparation, and student teaching experiences. Daily participation through hands-on activities and observation in the Little Vikings Lab School is an integral part of the learning experience.

Early Childhood Education Lab II
( 0.5 credit)
Semester - Daily

Students will plan and organize the Little Vikings Lab School Program including classroom work learning centers, arts & crafts, story telling, music, physical activities, and science labs. They will research and analyze children’s behavior based on current child development theories to better understand the roles of caregivers and parents.

Prerequisite:   A grade of ”B” or better in Early Childhood Education Lab I.

Elementary Education Lab Experience
( 0.5 credit)
Semester - Daily

Students will work closely with a teacher in a district classroom. This course is designed for students who are interested in pursuing careers dealing with young children.
Prerequisite:   A grade of “B” or better in Early Childhood Education Lab I & II and a teacher recommendation (must be in senior year).

Hospitality Major

Introduction to Culinary Arts

(0.5 credit)
Semester - Daily

Experience the excitement of preparing, experimenting and tasting food. In this introductory course, students will improve their fundamental knowledge and skills in the areas of food safety, planning, preparing and serving meals. Fundamental nutrition facts for recipes will be incorporated into daily/weekly labs.    
    

Culinary Arts I

(0.5 credit)
Semester - Daily

This course is designed to incorporate principals of food preparation and apply appropriate food safety and sanitation practices. This class will use prior and new terminology and abbreviations used in food preparation while interpreting a wide variety of recipes from different countries. Students will incorporate the food pyramid and nutritional value of different foods to create meals. Students will explore and prepare different cultural cuisines. Students will also infer the effectiveness of the use of meal management principals. Students are encouraged to prepare a meal and present it with a creative style.

Prerequisite:   A grade of ”B” or better in Introduction to Culinary Arts

Culinary Arts II

(0.5 credit)
Semester - Daily

This course is designed to advance and continue the principals of food preparation while students explore newer methods and techniques for the preparation of healthy, appealing recipes. The course will incorporate prior knowledge while analyzing fundamental practices in the food industry.  Students are given the opportunity to research and develop nutritional practices that can be incorporated into their daily lives. Active class members participate in UM Steel Chef, while giving back to UM community through inter-school district and giving to community events.
Prerequisite:   A grade of “B” or better in Culinary Arts I

Electives

Fashion Design I

(0.5 credit)
Semester - Daily

This course begins with a short review of sewing techniques for the construction of projects with or without a pattern. Students will learn how to use their creativity to analyze their individual style/personal vision and create pieces including jewelry, clothing and accessories. Students will research upcoming trends and designers while creating garments/projects to reflect student’s personal fashion preferences. 

Fashion Design II

(0.5 credit)
Semester - Daily

This course further develops techniques in clothing construction and design. Students will be responsible for designing their own logo to accompany their own line of clothing and accessories. This will be achieved through various hands-on methods. Classroom presentations and critiquing will be a part of this artistic adventure. This course will also prepare students for a college portfolio dedicated to the fashion arts. 
Prerequisite:   A grade of ”B” or better in Art of Food Preparation

Up-Cycling

(0.5 credit)
Semester - Daily

This course is designed to teach the arts and the upcoming trends that may be used to recycle, refurbish and reuse to reflect your personal persona.  Multiple projects will be completed to enhance your creative outlet.   Through class discussions, personal reflection, and teacher guidance, the student will learn to analyze and critique their own projects while using projects as portfolio pieces. 
   

Interior Design

(0.5 credit)
Semester - Daily

This course will allow students to use their inner creativity to transform old, impractical spaces into new, updated, lively, functional settings for various purposes. Students will gain an understanding of the elements and principles of design while transforming old outdated furnishings into new updated space. Students will learn to analyze appropriate selections of colors, fabrics, lighting, and furniture. Class projects include decorating sample rooms, designing and analyzing floor plans as well as transforming “junk” into beautiful and usable objects! The student will create a small portfolio by completing a variety of projects.