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Family and Consumer Science Department

TODAY'S LIVING                                      
Semester
Grades 9, 10                                                                        

This course is designed for the teenager to learn about adolescence.  Students will study the importance of developing self-esteem and communications skills for interacting with friends and family.  Other areas of study include:  personal appearance, decision-making and study skills. 

CHILD DEVELOPMENT I            
Semester
Grades 10, 11, 12                                                                                                   

Child Development I is designed for students to understand and appreciate children as individuals.  The course is a psychology-based curriculum that includes the development of children from preconception to the age of six.  The first part of the class is discussion.  The second part is hands-on experience.  Children are brought into the class for students to observe and interact with.  The Baby Unit allows the students the opportunity to have experience with the teaching aid, Baby Think It Over, a computerized teaching tool that simulates a real baby.  The students will plan and supervise two toddler-parent interaction days and six preschool story times.  They will read stories, plan and execute a craft, play games and work with the preschoolers in age-appropriate activities.  The information learned in this class can be used throughout life as a babysitter, aunt, uncle, parent, or teacher.  

CHILD DEVELOPMENT II           
(The Nursery School Class)                                     
Semester
Grades 11, 12                                                                                   

A structured nursery school for 3 to 5-year olds is organized and supervised by the students as a laboratory experience for 15 weeks.  This course is the hands-on class that follows the Child Development I theory class.  The preschoolers are divided into three age groups.  Each day, each group of children rotate among a circle time, story, craft, large motor, small motor, small group learning centers, individual computer use, snack and free play.  The students as teachers are responsible for planning each of these activities.  The practical experience will be valuable to anyone and can be used now as a babysitter, aunt or uncle, or later as a parent or teacher.

CLOTHING I                                   
Semester
Grades 9, 10, 11, 12                      

Clothing I is designed to teach basic sewing skills on the machine as well as by hand.  Students will complete three clothing items of their choice considering personal design techniques and color choices.  Students will learn the basics of quilting by completing a quilt square.  The student supplies materials.

CLOTHING II                                                                     
Semester
Grades 10, 11, 12                                                    

Students improve their sewing skills by learning techniques that produce professional-looking garments.  Personalized fashion design is encouraged.  Garment selection and construction becomes more difficult with each project. 

CLOTHING III                                       
Semester
Grades 11, 12                                                                                                     

Advanced garment construction, pattern study and pattern design are presented in this class.  Students work at their own level, moving toward projects that are more difficult and present a unique sense of style.

FOOD FUNDAMENTALS                                                      
Semester
Grade 9                                                                                                      

Food Fundamentals is designed for the novice cook.  Major emphasis is placed on learning basic cooking techniques.  Through many teacher demonstrations, and hands-on experiences, students cook and bake many things from pancakes to pies and gain confidence in the kitchen.  The major units of study are:  kitchen basics and nutrition, breakfast, lunch and dinner.

FOOD AND FITNESS                                           
Semester
Grades 10, 11, 12                                                     

Students examine their diet in relation to current information on the diet/disease relationship.  The students will examine healthy cooking techniques for healthy eating.  Units will include low fat, low sodium, low calorie, vegetarian and meatless dishes.  Students will learn to cook meat the healthiest way.  Discussion will focus on how to convert recipes to make healthier dishes.  The student will also learn to substitute low fat ingredients for some of the fat in recipes.  At the conclusion of the class, students may have a cookbook with all the recipes from the course. 

GOURMET ON THE RUN                                                       
Semester
Grades 10, 11, 12                                                                                     

Gourmet on the Run is designed for the student who is interested in the preparation and serving of foods that are fast to prepare.  Many of the dishes include convenience food products.  Short-cut cooking methods and skills are emphasized as well as time and energy-saving techniques. Money-saving techniques are taught and energy-saving appliances are used. Throughout the course, the microwave, blender, griddle, broiler and stovetop are used to emphasize quick cooking.  All students will do a demonstration of a recipe from the course.  Units of study include: snacks, breakfast, lunch, dinner and desserts.  This course is great for any student, whether going to college, becoming independent or desiring to eat well, but does not have the time to do involved cooking.  All students will compile a recipe file of all the recipes from the course for personal use.

CREATIVE COOKING                                             
Semester  
Grades 10, 11, 12                                                  

In this course, students identify and apply basic principles of cookery in the preparation of recipes based on the food pyramid groups.  Nutrition and healthy food choices will be emphasized as each food group is studied.  Final evaluation will include the planning, preparation and serving of a three-course meal and research of foods of a different culture.

LIFE                                                 
Semester
Grades 11, 12                                  

Life is a semester course open to juniors and seniors to prepare them for experiences after high school.  Life management skills are taught along with selected topics of interest.  Topics may include:  parenting skills, communication skills, budgeting, banking, credit, preparing for a career, interview techniques and renting a home.  Field trips in the community, guest speakers and computerized infants make this a hands-on, realistic course.

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