Home and Consumer Economics

Teaching Staff

This program is designed to help the students contribute to better home and family living. It also gives the students an opportunity to explore possible careers in the field of home economics. The courses provide work in the various areas of homemaking each year. The courses cover food preparation, meal planning, family health, clothing construction, consumer information, management of time, energy, money, childcare and development, family and social relationships, and management in family living. The computer is used as an instructional tool throughout the year.

Course Offerings

Home & Consumer Economics I (5 credits)
This introductory course consists of one half year of sewing and one half year of basic food preparation. In the sewing unit, students select a project of their choice to construct using a pattern and sewing machine. Basic hand sewing techniques are taught through the construction of various hand-sewn projects including needlepoint and cross stitch. The foods unit is designed to introduce students to all areas of basic food preparation techniques. Units covered include cookies, quick breads, eggs and nutritious snacks. Proper and safe use of tools and equipment is emphasized. Throughout the curriculum, the focus is on developing skills in measuring as well as reading and following directions.

Home & Consumer Economics II (5 credits)
While the sophomore level program builds upon skills learned in Home and Consumer Economics I, individualized instruction provides the first year home economics student with equal opportunities for success. Two marking periods are devoted to sewing and two marking periods to foods and nutrition. The first part of the sewing program requires construction of a free-choice project using a pattern and sewing machine. The second half focuses on the development of hand sewing skills through the design and construction of a counted cross stitch sampler. Nutrition and the development of healthy eating habits are stressed throughout the foods program. Units of study include cakes, pastry, milk, salads and sandwiches. The main objectives of the program are to develop skills in the use of basic equipment, read and follow directions and plan and utilize time effectively.

Home & Consumer Economics III (5 credits)
Clothing Construction
Stress will be made on general principles of working with a pattern, fabric, and the use of a sewing machine. Advanced seam finishes will be taught, as well as the development of good work habits. Students will learn to perfect their sewing skills.

Foreign Foods
International and regional cookery is designed to increase skills in food preparation while fostering an understanding of the eating habits of U.S. regions and other countries of the world. Students will develop an awareness of the importance of nutrition and the role of cultures, holidays, and styles of food service. The students will plan and prepare meals from around the world.

Child Care Development
This unit is designed to give our students a better understanding of the development and care of a child. Emphasis will be on the development of the child from birth to approximately six years of age. Students will also become aware of the learning styles of children at each age. Safety factors and appropriate care of children will be included. Employment opportunities and careers relating to children will be studied. A variety of "hands on" projects are utilized to reinforce objectives

Home & Consumer Economics IV (5 credits)
Clothing Construction
Stress will be made on general principles of working with a pattern, fabric and the use of a sewing machine. Basic seams and seam finishes will be taught, as well as the development of good work habits. Students will learn to perfect their sewing skills and develop techniques in both hand stitching and machine sewing.

Meal Planning
This unit is designed for the student to increase skill in planning, preparing, and serving complete meals for the family. Emphasis will be placed on the preparation and the use of different cuts of meat and their cost. Consumer economics will be emphasized here. Students will learn how to create attractive tables, develop methods of serving and selecting foods to serve for various occasions. The student will be actively involved in the planning and preparing of food for special occasions such as as desserts for the holiday, Thanksgiving dinner, etc.

Independent Life Skills
This unit will benefit students going to college or into the work force directly. The students will develop and effectively utilize computer skills related to home management. Activities are designed to stimulate critical thinking and develop higher order thinking skills. In exploring workplace readiness, the students will prepare a blueprint for marketing themselves for the future. Critical thinking, conflict resolution and goal setting will be emphasized.