H100 Orientation to Family & Consumer Science (1 semester, .5 credits, no prerequisite)
This course is the first for all programs. It is designed to present basic subject matter in six areas: Clothing and Textiles; Resource Management; Foods and Nutrition; Housing, Furnishing, and Equipment; Human Development, Interpersonal & Family Relations; and Introduction to the World of Work. Learning experiences assist students in understanding themselves, their roles in today's society and the nature of homemakers and other home economics related careers.

ILS 3.C. 4.B.5a 4.B5b

H120 Foods and Nutrition I (1 semester, .5 credits, prerequisite H100 or consent of instructor
This one semester course includes basic classroom and laboratory experiences needed to develop knowledge and understanding of basic food principles and applied nutrition for people of all ages. The course content centers around the following duty areas: promoting food service and preparation management using the decision-making process; meeting basic needs by applying nutrition concepts; meeting health and safety needs in planning, preparing and serving food; maximizing resources when planning preparing/serving food; promoting hospitality in food practices; and analyzing individual and family nutritional needs in relation to change. Information related to careers in foods and nutrition is incorporated throughout the course.

ILS 3.C. 4.B. 5.A. 5.B. 5.C. 6.A. 7.A. 7.B. 11.A 11.B. 17.A.

H140 Child Development (1 semester, .5 credits, prerequisite H100 or consent of instructor)
This one semester course includes basic classroom and laboratory experiences needed to develop knowledge and understanding of basic food principles and applied nutrition for people of all ages. The course content centers around the following duty areas: promoting food service and preparation management using the decision-making process; meeting basic needs by applying nutrition concepts; meeting health and safety needs in planning, preparing and serving food; maximizing resources when planning preparing/serving food; promotoing hospitality in food practices; and analyzing individual and family nutritional needs in relation to change. Information related to careers in foods and nutrition is incorporated throughout the course.

ILS 1.A. 3.A. 3.C. 4.B. 5.A. 5.B. 5.C. 22.A 22.B 22.C. 23.A. 23.B. 23.C. 24.B. 24.C.

H160 Clothing and Textiles (1 semester, .5 credits, prerequisite H100 or consent of instructor)
This one semester course is planned to provide students opportunities to develop knowledge and understanding of textiles, fashions and fabrics and to assist them in meeting the clothing and fabric (fashion) product needs of themselves, families and/or general public. The course content centers around developing student competencies in the following duty areas: selecting clothing and textile products using goal-making skills; meeting social, physical, psychological and economic needs in evaluating, selecting and caring for clothing and textiles; appraising clothing/textile products which contribute to health,safety, and comfort; maximizing resources in selecting, constructing, altering, repairing, and remodeling clothing/textile products; communicating intended clothing image to others; and approving decisions for clothing and textile needs. Information and experiences providing students with and understanding of the psychological aspects of fabric products as related to the needs of people, and the jobs and careers using competencies related to textiles and fabrics are included throughout the course.

ILS 3.A. 4.B. 5.A. 5.B. 5.C. 7.A. 7.B. 7.C. 17.C 18.A

H312 – Commercial Foods/Catering (2 semesters, 1 credit, prerequisites are H120 and H130 or consent of the instructor)
This course is designed to provide students interested in a career in food service with the information and practical experiences needed for the development of food service job related competencies. These skills will be acquired through laboratory experiences, demonstration techniques, and commercial food preparation. Units include professional chefs, equipment, fruits, vegetables, egg and cheese, seasonings, appetizers, salads and sandwiches, cereal and pasta, soups, and sauces, yeast breads, pastries, desserts, cakes, quick breads, cookies, nutrition, meats, poultry and fish, fast foods, French cuisine, menu terms and food service careers. Safety and sanitation principles will be emphasized.

H340 Living Environments (1 semester, .5 credits)
Learning experiences are designed to provide students with the basic knowledge and skills needed to select, acquire, maintain and manage living environments that meet the needs of the occupants. The selection and care of housing and furnishings are related to factors such as social economic conditions, individual tastes, psychological effects, aesthetic values, safety, sanitation and energy conservation. The course content includes the following duty areas: locating and managing housing using goal-setting and decision-making skills; selecting appropriate resources in creating living environments; determining the impact of the individual and/or group on living environments; applying housing and home management choices relating to changing family, individual, and career patterns. Emphasis will be placed on the application of basic management principles as they relate to the environment.

ILS 3.A. 3.C. 4.B. 5.A. 5.B. 7.A. 9.A. 11.B. 17.C. 18.C. 25.A. 25.B. 26.B. 27.A. 27.B.

H342 Resource Management (1 semester, .5 credits, no prerequisite)
Learning experiences focus on the understandings and skills needed to make decisions about the use of resources and prevention strategies which contribute to an improved quality of life. The course content includes the following duty areas: utilizing resources and consumer information by applying goal-setting and decision-making skills; evaluating use of resources to meet social, physical and psychological needs; maintaining health standards by applying safety information; applying consumer rights and responsibilities in the marketplace; accomplishing mutual goals by utilizing human resources; and analyzing resource/consumer management skills necessary for present and future decisions. This course meets the requirement for consumer education instruction as required by the School Code of Illinois.

ILS 1.A. 1.C. 3.A. 3.B. 3.C. 4.A. 4.B. 5.A. 5.B. 5.C. 6.A. 6.B. 6.C. 14.D. 15.A. 15.B. 15.C 15.D. 15.E 16.B. 16.C.

H344 Parenting (1 semester, .5 credits)
This course is designed to help students think through the responsibilities, satisfaction and stresses of parenthood. Many types of parenting situations are examined. Stress prevention and management and the work of community agencies that help parents deal with various types of parenting crises are emphasized. The course content includes the following duty areas: 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; and evaluating impact on parenting of family and career changes. Special attention is given to the needs of teenage parents and to the importance of readiness for parenthood.

ILS 1.A. 3.A. 3.B. 3.C. 4.B. 5.A. 5.B. 22.A. 22.C. 23.C. 24.A. 24.C.

H346 Adult Living (1 semester, .5 credits)
This course is designed to assist individuals and families in achieving life satisfactions through responsible participation as adults in the home, community and workplace. Emphasis is placed on the development of prevention strategies, which will assist individuals in responding to situations in terms of their identified values and goals. The course content includes the following duty areas: developing short and long-range plans, demonstrating goal-setting and decision-making skills; evaluating and adapting basic needs to assume roles and responsibilities; recognizing and following health practices that assist in coping; selecting and using resources to enhance individual growth and development; developing effective relationships to promote communication with others; and evaluating family and career changes as to impact on individuals. Various resources to assist with life problems are explored.

ILS 1.A. 1.C. 3.A. 3.B. 3.C. 4.A. 4.B. 5.A. 5.B. 5.C. 6.A. 6.B. 6.C. 14.D. 15.A. 15.B. 15.C. 15.D. 15.E. 16.B. 16.C.

H414 Commercial Foods II (2 semesters, 1 credit, junior or senior status)
This course will expand on Commercial Foods 1, developing food service related service competencies. This course will include and introduction to catering, nutrition / fitness, salads, pasta, poultry, fast foods, foods around America, cake decorating and safety and sanitation principals.

X499 – Interrelated Coop (2 semesters, 2 credits, prerequisite consent of instructor)
Interrelated Cooperative Education is designed for senior students interested in pursuing careers in the various occupations. Students may be released from school for their paid cooperative education work experience and must participate in 200 minutes per week of related classroom instruction. Classroom instruction focuses in providing students with job survival skills and career exploration skills related to the following broad areas of emphasis: further career education opportunities, planning for the future, job-seeking skills, personal development, human relationships, legal protection and responsibilities, economics and the job, organizations, and job termination. For skills related to the job, refer to the skill development course outlines and the task list of the desired occupational program. Written training agreements and individual student training plans are developed and agreed upon by the employer, student and coordinator. The coordinator, student and employer assume compliance with federal, state, and local laws and regulations.