Students peeling and chopping vegetables
  • Consumer and Family Sciences


    Students learn the elements of healthy nutrition while they study the principles of food and kitchen safety, sanitation, basic measuring techniques and terms. Problem solving, decision making and human relation skills are applied as students prepare foods. Additionally, students are introduced to basic sewing techniques for clothing maintenance and repair. Emphasis is placed on helping students effectively manage personal resources of talent, time, energy and money to enhance successful relationships in the home, work and community.

  • AM Units of Study

    • Social skills for employment success
    • Safety and sanitation
    • Baking
    • Preparing healthy foods
    • Soups, stocks and sauces
    • Fruits, vegetables and salads
    • Meat, poultry and seafood
    • Meal planning, preparation, and cost
    • Catering and quantity foods production
    • Kitchen math
    • Loom knitting and needlework
    • Machine sewing and projects
    • Community service projects
  • PM Units of Study

    • Social skills for employment success
    • Safety and sanitation
    • Baking
    • Preparing healthy foods
    • Soups, stocks and sauces
    • Fruits, vegetables and salads
    • Meat, poultry and seafood
    • Meal planning, preparation, and cost
    • Catering and quantity foods production
    • Customer service and cash register operation
    • Kitchen math
    • Loom knitting and needlework
    • Machine sewing and projects
    • Community service projects

  • Students will:

    • Follow health and safety procedures
    • Wear appropriate clothing
    • Be around a variety of food smells, textures and able to handle various foods
    • Work individually and part of a team
    • Communicate with others
    • Manipulate kitchen tools and equipment