CURRICULUM GUIDE: FAMILY & CONSUMER SCIENCE

 

Family and Consumer Science courses are designed for all students. These courses emphasize the understanding of self and others, management of resources, personal and professional productivity, and career exploration. The following courses are arranged for students interested in each program area; however, courses may be taken in any order as long as prerequisites are met.

H171

H171 Introduction to Life Studies LEVEL: 1,2,3,4

One year      One unit

PREREQUISITE: Placement through staff recommendation

This course is designed to specifically address needs of a unique population. Students will receive instruction in the areas of personal independence, consumer decision making, life and home management skills, and personal skill development. There is an emphasis on individual written and spoken language development in regard to daily living skills.

 

H224

H224 PIE (Practices in Entrepreneurship) LEVEL: 2,3,4

One-half year       One-half unit

PREREQUISITE: Successful completion of at least one semester of a Foods course or departmental approval

REQUIREMENT: Concurrent enrollment in B224 PIE (Practices in Entrepreneurship)

This integrated class offers students an opportunity to use their culinary skills in a practical business application. Students who enroll in this two-period connected class will learn the skills required to start and manage a small business. Students will apply economic, management, marketing, accounting, and business law concepts in a bakery/coffee shop scenario.

See Critical Learning Standards

 

H225

H225 PIE (Practices in Entrepreneurship Independent Study) LEVEL: 2,3,4

One-half year       One-half unit

PREREQUISITE: Successful completion of H224 PIE and/or departmental approval 

This integrated class offers students the opportunity to refine and enhance the skills introduced in H224 PIE. Students who enroll in this two-period connected class will be offered the opportunity for increased responsibilities in the management of the bakery/coffee shop. Students will explore more advanced culinary techniques such as European-style pastry, cake decorating, recipe development, and production management. H66702: Harper College FSM114, Food Standards and Sanitation, 2 college credits.

See Critical Learning Standards

 

H243

H236   Style Studio   LEVEL: 1,2,3,4
One year      One unit

Are you interested in the areas of Fashion & Interior Design? This course is designed to strengthen a student’s interest and background in design concepts. Opportunities will be provided for students to explore the curriculum within creative teams and through individual activities. Students will develop an awareness of construction techniques, visual communication, design elements, style trends, and fashion merchandising strategies.

 

H243

H243 Consumer Management LEVEL: 2,3,4

One-half year      One-half unit

Consumer Management exceeds the state consumer education requirements. Students will learn how to be responsible when managing money, time and energy in today’s changing market place. Individual interests and needs are considered as students learn to manage their resources and cope with common consumer issues

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H244

H244 Housing/Interior Design LEVEL: 2,3,4

One-half year      One-half unit

Students will learn about the many aspects of housing and interior design for personal or professional use. Factors which influence housing, reading and evaluating floor plans, furniture selection, the treatment of floors and windows, and the elements and principles of design will be covered in this introductory course. Career opportunities in related fields are explored.

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H253

H256 Early Childhood Studies LEVEL: 1,2,3,4

One year      One unit

This course is designed for students interested in examining the broad spectrum of child development theory from prenatal development through the school-aged years. Various philosophies, along with current research, will be used to present the areas of physical, social, emotional, and intellectual development, prenatal to age five. Through discussion, critique and research, class activities will add direction and focus to career opportunities in the field of child development. Students will have the opportunity to earn the ECE level 1 credential while enrolled in this course.

See Critical Learning Standards

 

H254

H257 Early Childhood Education LEVEL: 2,3,4

One year      One unit

PREREQUISITE: H253 Early Childhood STudies and/or Department approval

This course provides the student an opportunity to apply the information learned in Early Childhood Studies. Working in an actual preschool lab setting, students are provided the chance to work with children ages 3-1/2 to 5 years. Students fulfill the role of “teacher” and are responsible for the planning, implementation, and evaluation of lessons.

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H266

H266 Modern Cuisine LEVEL: 1,2,3,4

One year      One unit

Students learn that cooking starts with planning and preparation and ends with serving, tasting, presentation, and evaluation. Units include: pastries, vegetables, poultry, breads, rice/pasta, and nutrition. Our students gain a variety of skills through the practical application of reading, measuring, teamwork, and individual creativity. During second semester, students will learn to plan and prepare various meals. Emphasis will focus on regional foods of the United States, eggs, and dairy.

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H267

H267 Culinary Arts LEVEL: 1,2,3,4

One year      One unit

This class starts with planning and preparation of food and ends with serving, tasting, presentation, and evaluation. Students apply a variety of skills through the practical application of reading, measuring, teamwork, and individual creativity. Units include meats, vegetables, eggs, seafood, cakes, salads, fruit, soups, appetizers, sauces, and special diets. During second semester, students will explore the exciting areas of gourmet and multicultural food experiences through laboratory preparation and research activities. A quantity food production experience will introduce students to the food service industry. H66502: Harper College FSM109 Intro to Food Prep/Production, 4 credit hours.

See Critical Learning Standards

 

H276

H276 Fashion Construction I LEVEL: 1,2,3,4

One year      One unit

This course is designed for beginning students interested in fashion. Working with sewing machines, students are placed in an independent environment with semester project requirements. Emphasis is placed on creativity, fabric and pattern design, and illustration. Professional sewing equipment is available for student use. Options for the year include a fashion show, design contests, and career opportunities in the fashion industry. Most equipment is supplied except for personal project expenses.

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H277

H277 Fashion Construction II LEVEL: 2,3,4

One year      One unit

PREREQUISITE: Successful completion of H276 Fashion and/or department approval.

This course is designed for experienced students interested in fashion. Working with sewing machines, students are placed in an independent environment with semester project requirements. Emphasis is placed on creativity, fashion design and merchandising, special fabrics, and advertising. Options for the year include color analysis, fashion show production, and illustration and design contests. Work opportunities are experienced through field trips related to the fashion industry. Most equipment is supplied except for personal project expenses.

See Critical Learning Standards

 

H333

H333 Chemistry of Foods LEVEL: 3,4

(Schaumburg and Palatine Only) (class meets for 2 periods)      One unit

PREREQUISITE: 2 years of Science, and 1 year of Foods (H266 or H267) or department approval and concurrent enrollment in S333

Chemistry of Foods provides students the opportunity to participate in food preparation while learning the scientific basis of chemical and biological processes involved in the culinary arts. Students completing this course will attain Food Safety Certification status by building on and applying the concepts of food preparation and bacteriology. This course will provide guided practice and certification for the student who is pursuing a career in the culinary field, while providing an overview of the restaurant industry for the student who is still expanding their horizons. Students will apply what they learn through participation in an inhouse restaurant/catering component. The class meets two periods, and is team taught by teachers from the Family and Consumer Sciences and Science departments. Students enrolled in H333 who pass the Food Safety Certification Examination will have the opportunity to earn college credit H66702: Harper College, FSM 114, Food Standards and Sanitation, 2 credit hours.

See Critical Learning Standards

 

H345

H345 Child Education and Family Studies LEVEL: 3,4

One-half year      One-half unit

PREREQUISITE: H253 Early Childhood Studies or department approval

This course continues the study of child development beyond the preschool years. Units of instruction will focus on current issues and challenges facing parents and families. This course allows for the further observation and study of children and will strengthen the background of students interested in this career area. Students will have the opportunity to participate in computerized infant simulation.

See Critical Learning Standards

 

H346

H346 Living on Your Own LEVEL: 3,4

One semester      One-half unit

This course presents a fresh look at life in today’s world. It studies the foundation of adult living, which includes developing communication and problem-solving skills, dating, marriage, basic nutrition, food preparation, wardrobe selection and care, personal finance, living arrangements, and college and vocational studies. LOYO will help students adapt to living independently in a variety of settings following high school graduation.

See Critical Learning Standards

 

H352

H352 Career Internship 1, 

See Critical Learning Standards

 

 

H452

H452 Career Internship 2 LEVEL: 3,4

One or two years Two units per year (Students also must enroll in H362, H372, or H382 Work Experience) Students must be 16 years of age or older.

(Students also must enroll in H362, H372, or H382 Work Experience)

Students must be 16 years of age or older. Career Internship fulfills a student’s need to obtain training in the world of work while developing skills in both employee/ employer relationships and living as an independent consumer. Students may enroll in Career Internship for one or two years. This program provides opportunities for on-the-job instruction related to Family and Consumer Sciences. On-the-job training may include work in care and guidance of children, fashion merchandising, clothing, food services or production, health occupations, and other personal and public service occupations. Daily classroom activities are designed to assist students with job adjustment, learning to be a responsible consumer, career planning, and independent study relating to each student’s occupational interest. In the second year of the program, a training plan is developed which builds on skills learned the previous year. The first year of this program satisfies the State/ District 211 Consumer Education requirement.

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H453   H454

H453, H454 Secondary Education Internship LEVEL: 3,4

One to two units per year

PREREQUISITE: Department approval; application process.

Education Internship is designed for students who are interested in exploring careers in the field of education, coaching, psychology, and social services. They must accept the responsibility of good citizenship, regular attendance, and cooperation in working closely with a supervising teacher to carry out a variety of classroom tasks and activities. Secondary Interns are placed at the high school level.

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H455

H455 Elementary Education Internship LEVEL: 3,4

Two units

PREREQUISITE: H256 & H257 recommended. Department approval; application process.

Elementary Education Internship has been developed in cooperation with School Districts 15 and 54. Students enrolling in this course should have an interest in working with children and will explore careers in the field of elementary education, psychology, and social services. They must accept the responsibility of good citizenship, regular attendance, and cooperation in working closely with one or more supervising teachers to carry out a variety of classroom tasks and activities.

See Critical Learning Standards

 

 

 


 

Family and Consumer Sciences Independent Study LEVEL: 2,3,4
PREREQUISITE: Successful completion of course sequence or department approval

See Critical Learning Standards

H456

H456 Advanced ECE Indep. Study 1

one year/one unit

See Critical Learning Standards

 

H457

H457 Advanced ECE Indep. Study 2

one year/one unit

(H65702: Harper College, ECE 101 Intro to Early Childhood Education, 3 college credits)

See Critical Learning Standards

 

H466

H466 Foods Indep. Study 1

one year/one unit

See Critical Learning Standards

 

H467

H467 Foods Indep. Study 2

one year/one unit

(Hoffman Estates and Fremd High School only – H66702: Harper College, FSM 114 Food Standards and Sanitation, 2 college credits)

See Critical Learning Standards

 

H476

H476 Fashion Construction Indep. Study 1

one year/one unit

See Critical Learning Standards

 

H477

H477 Fashion Construction Indep. Study 2

one year/one unit

(H67702: Harper College, FAS 100 Industrial Sewing Methods; 3 college credits)

See Critical Learning Standards

 

H482

H482 Design Indep. Study 1

one year/one unit

See Critical Learning Standards

 

H483

H483 Design Indep. Study 2

one year/one unit

(H68302: Harper College, FAS 112 Fashion Basics, 3 college credits)

See Critical Learning Standards

 

H446

H446 Interior Design Indep. Study 1

one semester/one-half unit

See Critical Learning Standards

 

H447

H447 Interior Design Indep. Study 2

one semester/one-half unit

See Critical Learning Standards

 

Students who are interested in exploring a specific Family and Consumer Sciences discipline are provided the opportunity to pursue an in-depth study of the special interest area. Students work with the instructor to plan and complete individual projects based on the student’s interest and career goals.

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