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Lower Merion School District

Off-Canvas

Family and Consumer Science

Foods and Nutrition 1

  • Length/credit: 1 semester - 0.5 credit
  • Grade(s): 9, 10, 11, 12
  • Course Number: 11020100

This course focuses on students making food choices that ensure good nutrition according to the “MyPlate” food guide. Students will learn safe and sanitary food handling practices, proper storage, and cooking techniques while preparing food from the five parts of the plate: grains, vegetables, fruits, dairy, and meats/protein. Students learn the fundamentals of baking, including proper measuring and the function of ingredients. This course is focused on a hands on approach in the food lab.

Foods and Nutrition 2

  • Length/credit: 1 semester - 0.5 credit
  • Grades: 9, 10, 11, 12
  • Prerequisite: Foods and Nutrition 1
  • Course Number: 11020300

This course builds on the foundation from Foods and Nutrition 1. Students prepare a variety of recipes including appetizers, soups, stocks, salads, entrees, and desserts to further explore food preparation techniques. Students experiment with altering recipes in cooking and baking to enhance the nutrient profile of the dish. Students also explore current food trends and the impact of food in our rapidly changing world.

Baking and Confections

  • Length/credit: 1 semester - 0.5 credit
  • Grade(s): 9, 10, 11, 12
  • Prerequisite: Foods and Nutrition 1
  • Course Number: 11020400

This course is intended for students who wish to further their exploration of baking and candy making techniques. Students are given the opportunity to examine the science behind various baking methods to learn that baking is as much a science as an art. Baking and Confections encourages students to use their artistic and imaginative skills to individualize food products through decorating, plating, and garnishing. Recipes include selections from: quick and yeast breads, cakes/cupcakes, icings, candy and chocolate, pies and tarts, cookies, custards, fruit desserts, frozen desserts, and dessert sauces. Lecture, assignments, student cooking labs, streaming tutorials, and teacher demonstrations provide for an introduction to the pastry kitchen.

Global Foods

  • Length/credit: 1 semester - 0.5 credit
  • Grade(s): 9, 10, 11, 12
  • Prerequisite: Foods and Nutrition 1
  • Course Number: 11020200

This course is primarily a study of regional and international cuisine. Students learn safe and sanitary food handling practices, proper storage, and cooking techniques while preparing dishes from around the world. This course is focused on a hands on approach in the food lab.

Textiles and Clothing

  • Length/credit: 1 semester - 0.5 credit
  • Grade(s): 9, 10, 11, 12
  • Course Number: 11040100

Students develop an understanding of the characteristics of fibers and fabrics. Students will construct and alter textile products and apparel. Projects are selected based on student’s preferences and levels of proficiency.

Advanced Textiles and Clothing

  • Length/credit: 1 semester - 0.5 credit
  • Grade(s): 9, 10, 11, 12
  • Prerequisite: Textiles and Clothing
  • Course Number: 11040200

In this course, students further develop skills from the Textiles and Clothing course by creating custom designed projects. They develop an understanding of the basic components of fashion merchandising and retailing.

Personal Finance/Consumer Education

  • Length/credit: 1 semester - 0.5 credit
  • Grade(s): 9, 10, 11, 12
  • Course Number: 11010100

This course prepares students to analyze choices and develop tools to make wise decisions in future financial planning. Students use a variety of on-line and print resources to develop knowledge and skills relative to managing individual resources, consumer rights and responsibilities, consumer advocacy and technology available for consumers. Careers, paychecks, budgets, housing, insurance, purchasing a car, investments and the stock market are explored in this course. Community resources will enhance students’ understanding of content.

Child Development

  • Length/credit: 1 semester - 0.5 credit
  • Grade(s): 9, 10, 11, 12
  • Course Number: 11030100

In this course students experience a comprehensive study of children from birth to age 5. Emphasis is placed on the physical, social, emotional and cognitive development of children in a local day care. A major emphasis is placed on brain development, learning environments, health concerns and positive interaction with children. Students visit an off-campus nursery school each week, develop projects for class and the day care center plus participate in class discussions.