Foundations of Family & Consumer Science I
An introductory course including classroom instruction and laboratory experience. Designed to include all of the recognized sixteen areas of Family and Consumer Sciences. Project-based instruction and the integration of Family, Career and Community Leaders of America (FCCLA) provides students with opportunities to utilize higher order thinking, communication, leadership, and management processes, leadership development, personal growth, and school/community involvement.

Foundations of Family & Consumer Science II
Prerequisite: Family & Consumer Science I
Comprehensive foundation course and includes classroom instruction and laboratory experience. Curriculum is student-centered with emphasis on hands-on involvement focused on practical problem solving skills in real-life applications.

Early Childhood Education I
Prepares students for employment in early childhood education and services. The course also provides a foundation for advanced study leading to postsecondary education and careers in related fields. The course addresses child care and development issues that include guiding the physical, intellectual, social, and psychological development of children. A project-based approach that utilizes higher order thinking, communication, leadership, and management processes is required.

Early Childhood Education II
Prerequisite: Early Childhood Education I
Enhances level one competencies in a work-based or laboratory facility by addressing the major responsibilities for the care, guidance, and instruction of young children in an early childhood education setting. This course develops skills for entry-level employment in early childhood-related occupations including teaching, managing, and supervising young children in an approved setting.

Nutrition & Wellness
Introduce students to the field of nutrition and wellness including major trends and issues and employment opportunities and career paths. Areas of study include an overview of wellness, factors contributing to an individual’s wellness, and the relationship of health risks, physical activity, food choices, and nutrition to wellness. Students also develop an awareness of the importance of safe food handling and storage practices.