Family/Consumer Science

Faculty

Stephanie Nelson M.S. University of St. Francis snelson@pontiac90.org
Amy Richardson M.A. Olivet Nazarene University arichardson@pontiac90.org
Ashley Butler B.S. Illinois State University abutler@pontiac90.org

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Course Descriptions

FAMILY AND CAREER RELATIONSHIPS (200)
Class Level: 09 Credit: 1/2 Prerequisite: None
This course is designed to focus on the knowledge, attitudes, and behaviors needed to participate in positive, caring, and respectful relationships in the family, community, and workplace.  This project-based course uses communication, leadership and management methods to develop knowledge and behaviors necessary for individuals to become independent, contributing, and responsible participants in family, community, and career settings.  Emphasis is placed on the development of techniques and strategies to assist individuals in responding to situations presented in family relationships and the workplace.  The course content includes:  managing responsibilities, satisfactions and stresses of work and family life; analyzing personal standards, needs, aptitudes and goals; roles and responsibilities of living independently and as a family member; demonstrating goal-setting and decision-making skills; identifying and utilizing community resources; and developing effective relationships to promote communication with others.  The course provides students content to identify resources that will assist them in managing life situations.
FOODS I (205)
Class Level: 09, 10, 11, 12 Credit: 1/2 Prerequisite: Living Skills recommended
This course includes classroom and laboratory experiences needed to develop a knowledge and understanding of culinary principles and nutrition for people of all ages.  Course content encompass:  food service and preparation management using the decision-making process; meeting basic needs by applying nutrition concepts; meeting health, safety, and sanitation requirements; maximizing resources when planning/preparing/preserving/serving food; applying hospitality skills; analyzing nutritional needs in relation to change; and careers in nutrition and culinary arts, including entrepreneurship investigation.
FOODS II (206)
Class Level: 10, 11, 12 Credit: 1/2 Prerequisite: Food I
This course continues to broaden and develop the student’s knowledge and understanding of culinary principles and nutrition for people of all ages.  Course content encompass:  food service and preparation management using the decision-making process; meeting basic needs by applying nutrition concepts; meeting health, safety, and sanitation requirements; maximizing resources when planning/preparing/preserving/serving food; applying hospitality skills; analyzing nutritional needs in relation to change; and careers in nutrition and culinary arts, including entrepreneurship investigation.
TEXTILES AND DESIGN I (201)
Class Level: 09, 10, 11, 12 Credit: 1/2 Prerequisite: Living Skills is recommended
This course is designed to provide basic knowledge and understanding of the design, development, and production of textile products.  Through hands-on and project based learning experiences students will discover fiber characteristics, fabric construction methods, elements of science and design in textiles and apparel, and basic construction skills used in interior furnishings and apparel industries.  This course emphasizes awareness and investigation of careers and industry trends in textiles
TEXTILES AND DESIGN II(202)
Class Level: 10, 11, 12 Credit: 1/2 Prerequisite: Clothing and Design I
This course continues to provide basic knowledge and understanding of the design, development, and production of textile products.  Through hands-on and project based learning experiences students will discover fiber characteristics, fabric construction methods, elements of science and design in textiles and apparel, and basic construction skills used in interior furnishings and apparel industries.  This course emphasizes awareness and investigation of careers and industry trends in textiles.
CHILD DEVELOPMENT (220)
Class Level: 10, 11, 12 Credit: 1/2 Prerequisite: None
Child Development and Parenting addresses the knowledge, skills, attitudes, and behaviors associated with supporting and promoting optimal growth and development of infants and children. The focus is on research-based nurturing and parenting practices and skills, including brain development research, that support positive development of children.  Students will explore opportunities in human services and education-related careers and develop a career portfolio.
RESOURCE MANAGEMENT AND PLANNING (CONSUMER MANAGEMENT) (223)
Class Level: 11, 12 Credit: 1/2 Prerequisite: None
This course focuses on the identification and management of personal and family resources to meet the needs, values, and wants of individuals and families throughout the life cycle.  The course utilizes a variety of project-based experiences and service learning opportunities to gain knowledge and expertise in understanding and applying management skills, with consideration to diverse social, economic, technological, environmental, and cultural characteristics of individuals and families.  Topics include:  consumer rights and responsibilities in the marketplace; financial responsibility and decision making; planning and money management; credit and debt; risk management and insurance; saving and investment; homeownership; state and federal taxes; electronic banking; and current issues in the economy.
PARENTING (225)
Class Level: 12 Credit: 1/2 Prerequisite: None
This course helps students understand the responsibilities, satisfactions and stresses of parenthood.  Course content includes the following;  managing and organizing parenting by applying decision-making and goal-setting skills; applying the basic principles of the parenting process; practicing health and safety standards as related to parenting; providing experiences which encourage parents and children to maximize resources; encouraging human relations skills in children/adolescents; community resource agencies and services; and evaluating impact on parenting of family and career changes.
INTRODUCTION TO HEALTH SCIENCE TECHNOLOGY (235)
Class Level: 09, 10, 11 Credit: 1/2 Prerequisite: None
The course should expose students to the variety of opportunities available within the health care industry (e.g., such as nursing, therapy, vision and dental care, administrative services, and lab technology) which should include classroom and community-based activities. The main purpose of this course is to assist students in further development of their self-concept and in matching personal abilities and interest to a tentative career choice. The suggested course content should provide in-depth information into health occupations careers and trends, the occupational and educational opportunities and the educational, physical, emotional and attitudinal requirements.