Louisiana Family and Consumer Sciences Course Descriptions
070010 Exploratory Family and Consumer Sciences 1/180
This course is designed as an introductory course and shall explore as many areas in the family and consumer sciences field as possible. This course may be taught in 7th and/or 8th grades, with topics being modified and expanded as needed to fit the local school needs. Emphasis is on giving students an overview of family and consumer sciences concepts that are important to the needs of the local area. Concepts such as child development, early childhood education, clothing and textiles, nutrition and food service, housing, and family relationships are reinforced in this course. Work-based learning strategies appropriate for this course are school-based enterprises, supervised experiences, and job shadowing. Family, Career, and Community Leaders of America (FCCLA) career development events, and class projects provide opportunities for application of instructional competencies.
Prerequisite: None
100403 Adult Responsibilities ½/90
This course focuses on developing necessary skills to meet the demands of life for the first five years following high school graduation and beyond. Facing the realities of transitioning into their adult lives in an ever-changing world, students need to develop adult living skills. This course promotes further development of relationship skills, health and wellness habits, career opportunities review, community responsibilities, handling money and credit wisely, managing stress productively, and resolving conflict. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. The course is offered only to junior and senior students.
Prerequisite: None
100603 Advanced Child Development ½/90
This course builds on the foundational skills introduced in Child Development. Advanced Child Development addresses more complex issues of child development and early childhood education with emphasis on guiding physical, social, emotional, intellectual, moral, and cultural development throughout childhood, including school age children. Work-based learning strategies appropriate for this course are service learning, field trips, and internships. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. This course is offered only to sophomore, junior, and senior students.
Prerequisite: Child Development
100101 Advanced Clothing and Textiles ½/90 This course builds upon concepts introduced in Clothing and Textiles. In-depth study of fabrics, fashion, color, clothing selection, care, and construction will be included. New technologies being applied to clothing and textiles will be explored, and job-related skills will be developed in this advanced course. Skills in art, communication, mathematics, science, and technology are reinforced in this course. The use of computerized sewing machines may be incorporated. Work-based learning strategies appropriate for this course are service learning, field trips, cooperative on-the-job training, and internships. FCCLA leadership activities will be offered to allow students to apply instructional strategies and workplace readiness skills to authentic experiences. The course is offered only to sophomore, junior, and senior students.
Prerequisite: Clothing and Textiles
100301 Advanced Nutrition and Food ½/90
This course addresses more complex concepts in nutrition and food preparation, with emphasis on social, psychological, and cultural influences on food choices globally. Topics include nutrition and wellness for individuals and families across the life span; impact of technology on nutrition, foods, and related tools and equipment; management of food-related resources; acquiring, organizing, and evaluating information about foods and nutrition; and exploration of careers in all aspects of the food industry. Laboratory experiences are included. Work-based learning strategies appropriate for this course include field trips, job shadowing, and service learning. Simulations, projects, teamwork, and FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. This course is offered only to sophomore, junior, and senior students.
Prerequisite: Nutrition and Food
100602 Child Development ½/90
Students will study the physical, intellectual, social, and emotional growth and development of children from birth through early childhood. Topics will include prenatal development; preparation for birth and the birth process; impacts of heredity, environment, and family on development of the child; and meeting children’s needs for food, clothing, shelter, and care. Emphasis is on helping students create an environment for children that will promote optimum development. Work-based learning strategies appropriate for this course are service learning, field trips, and internships. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. This course is offered only to sophomore, junior, and senior students.
Prerequisite: None
100100 Clothing and Textiles ½/90
This course introduces students to concepts relating to fabrics, color, clothing care, buying clothing, sewing equipment, and beginning sewing skills. Emphasis is on applying construction and design skills to apparel and home fashion. Skills in art, communication, mathematics, science, and technology are reinforced in this course.
The use of computerized sewing machines may be incorporated. Work-based learning strategies appropriate for this course are field trips, job shadowing, and school-based enterprises. Simulations, projects, and teamwork provide opportunities for application of instructional competencies. FCCLA leadership activities will be
offered to provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. The course is offered only to sophomore, junior, and senior students.
Prerequisite: None
100161 Clothing and Textiles Occupations I (1 Credit) 1/180 100162 Clothing and Textiles Occupations I (2 Credits) 2/360 100163 Clothing and Textiles Occupations I (3 Credits) 3/540 This course prepares students for occupations and higher education programs of study related to the entire spectrum of fashion, apparel, and other textiles management, and production. Emphasis is placed on instruction and laboratory experiences that includes commercial applications of principles of design, production, and selection of apparel and textile products, product research, development, and testing, demonstration and instruction of related tools and equipment, and commercial maintenance of apparel and textile products.
Intensive laboratory experiences with commercial applications are a required component of this course of study. Student laboratory experiences may be either school-based or on-the-job or a combination of the two.
Skills in mathematics, communication, art, science, technology, management and teamwork are reinforced in this course. Work-based learning strategies appropriate for this course include field trips, job shadowing, internships, service learning, cooperative on the job training, and school-based enterprises. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. The course is offered only to junior and senior students. For two or three credits to be granted, class time must meet the requirements in Bulletin 741, and additional work must be assigned and evaluated.
Prerequisite: None
100171 Clothing and Textiles Occupations II (1 Credit) 1/180 100172 Clothing and Textiles Occupations II (2 Credits) 2/360 100173 Clothing and Textiles Occupations II (3 Credits) 3/540 This course builds on concepts introduced in the Clothing and Textiles Services I, which prepares students for occupations and higher education programs of study related to the entire spectrum of fashion, apparel, and textiles management, production, and services. Foundational skills are further developed with an emphasis placed on laboratory experiences that includes commercial applications of principles of design, production, and selection of apparel and textile products; product research, development, and testing; demonstration and instruction of related tools and equipment; and commercial maintenance of apparel and textile products.
Intensive laboratory experiences with commercial applications are a required component of this course of study. Student laboratory experiences may be either school-based or on-the-job or a combination of the two.
Skills in mathematics, communication, art, science, technology, management and teamwork are reinforced in this course. Work-based learning strategies appropriate for this course include field trips, job shadowing, internships, service-learning, cooperative on-the-job training, and school-based enterprises. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. The course is offered only to junior and senior students. For two or three credits to be granted, class time must meet the requirements in Bulletin 741, and additional work must be assigned and evaluated.
Prerequisite: Clothing and Textiles Occupations I
100800 Cooperative Family and Consumer Sciences 3/540 This course is a structured educational strategy integrating classroom studies with learning through productive work experiences in a field related to a family and consumer sciences student’s academic or career goals.
Emphasis is placed on gaining experience in the business world, developing a system of networking, improving communication skills, developing teamwork, and developing interview skills. It provides progressive experiences in integrating theory and practice. Co-op is a partnership among students, educational institutions, and employers, with specified responsibilities for each party. Prerequisite: Limited to seniors who meet one or more of the following: (1) one unit in a service course; (2) two specialized semester courses in the same area;
or (3) one specialized semester course and the teacher-coordinator’s consent.
100661 Early Childhood Education I (1 Credit) 1/180
100662 Early Childhood Education I (2 Credits) 2/360
100663 Early Childhood Education I (3 Credits) 3/540
This course prepares students to work with children, birth to 8 years of age. Emphasis is placed on enhancing the development of young children while providing early education and care. Stages of child development, health, safety, guidance, and developmentally appropriate activities are reinforced in this course. Work-based learning strategies appropriate for this course are school-based enterprises, internships, cooperative education, service learning, field trips, job shadowing, and apprenticeships. Skill development projects and FCCLA leadership activities provide the opportunity to apply competencies and workplace readiness skills to authentic experiences. Foundation skill development assists students desiring to meet requirements for the Child Development Associate (CDA) credential. The course is offered only to junior and senior students. For two or three credits to be granted, class time must meet the requirements in Bulletin 741, and additional work must be assigned and evaluated.
Prerequisite: None
100671 Early Childhood Education II (1 Credit) 1/180
100672 Early Childhood Education II (2 Credits) 2/360
100673 Early Childhood Education II (3 Credits) 3/540
This course prepares students for employment in early childhood education and child-related careers. Emphasis is placed on enhancing the development of young children while providing early education and care. Topics include planning and guiding developmentally appropriate activities for young children; developmentally appropriate practices of guidance and discipline; application of basic health and safety principles when working with children; management and operation of licensed child care facilities; state child care regulations and licensing requirements; and employability skills. Intensive child-care/preschool laboratory experiences, resume, and portfolio development are required components. Work-based learning strategies appropriate for this course are school-based enterprises, internships, cooperative education, service learning, field trips, job shadowing, and apprenticeships. Skill development assignments and FCCLA leadership activities provide the opportunity to apply competencies and workplace readiness skills to authentic experiences. Foundation skill development is included for students to meet requirements for the Child Development Associate (CDA) credential. The course is offered only to junior and senior students. For two or three credits to be granted, class time must meet the requirements in Bulletin 741, and additional work must be assigned and evaluated.
Prerequisite: Early Childhood Education I
100410 Family & Consumer Sciences Elective I (½ Credit) ½/90 100411 Family & Consumer Sciences Elective I (1 Credit) 1/180 100420 Family & Consumer Sciences Elective II (½ Credit) ½/90 100421 Family & Consumer Sciences Elective II (1 Credit) 1/180 The content and structure of this course is flexible to meet local needs. The content should be developed by the FACS teacher with assistance from the community, and must be approved by the local school administration.
This course should be developed to follow locally initiated elective guidelines. The teacher is responsible for developing the course outline and learning structure. A community advisory committee should advise the teacher as the course is developed. The course should be approved by the local school administration. For one credit to be granted, class time must meet the requirements in Bulletin 741, and additional work must be assigned and evaluated.
Prerequisite skills: None
100401 Family and Consumer Sciences I 1/180
This course examines multiple life roles and responsibilities of individuals and family members. The focus is on the areas of personal and family living, wellness, nutrition and foods, financial management, living environments, appropriate child development practices, and transferring school skills to life and work. Through simulated experiences, students learn to fulfill their responsibilities associated with the work of the family and community. Skills in mathematics, communication, science, technology, and personal and interpersonal relationships are reinforced in this course. Work-based learning strategies appropriate for this course include field trips and service learning. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.
Prerequisite: None
100402 Family and Consumer Sciences II 1/180
This course enhances the foundational skills introduced in FACS I. Additional learning focus and practical application activities are implemented in the areas of personal and family living, wellness, nutrition and foods, financial management, living environments, appropriate child development practices, clothing and textiles, and building employability skills to enhance life and work. Students continue to apply skills helping them to fulfill their responsibilities with the work of the family and the community through simulated experiences. Emphasis is on applying knowledge to real life situations. Skills in mathematics, communication, science, technology, and personal and interpersonal relationships are reinforced in this course. FCCLA leadership activities are offered to provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.
Prerequisite: Family and Consumer Sciences I
100450 Family and Consumer Sciences Internship I 2/360
100451 Family and Consumer Sciences Internship II 2/360
This course is designed to provide Family and Consumer Sciences students an opportunity to apply learned skills in the workplace. Paid or non-paid internships are provided in the student’s related field of study. The students have the opportunity to explore a single potential family and consumer sciences career or a combination of careers they may be considering. Emphasis will be placed on developing interpersonal skills, work ethics, relevant skills of the workplace and an understanding of the selected career field of study. Oral and written communication skills are reinforced in this course as the students complete their workplace experience. FCCLA leadership activities may provide an additional opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. For two credits to be granted, class time must meet the requirements in Bulletin 741, and additional work must be assigned and evaluated.
Prerequisite: Completed at least two courses in the Family and Consumer Sciences program of study area.
100605 Family Life Education ½/90
This course addresses development and wellness of individuals and families throughout the life cycle.
Emphasis is placed on the mastery of skills to help students describe the changes that occur in families during the life cycle and analyze life roles related to family, career, and community responsibilities. Reinforced in this course are skills related to roles, responsibilities, and functions of families and family members throughout the life cycle; impacts of diverse perspectives, needs, and characteristics on family development; contemporary family issues; management of the family’s resources; and community family services, agencies, and resources.
Work-based learning strategies appropriate for this course are field trips, volunteer experiences, internships, and service learning. Simulations, projects, and teamwork provide opportunities for application of instructional competencies. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. The course is offered only to sophomore, junior, and senior students.
Prerequisite: None
100315 Food Science 1/180
Students will use scientific methods to study chemical, biological, and physical characteristics of foods. Topics covered in this course include compounds and mixtures, chemical reactions, nutrition, digestion, calories, energy needs, metabolism, and food safety. Students will use laboratory equipment to conduct hands-on experiments, and will also have an opportunity to explore the many career options in the food science field.
FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. The course is offered only to sophomore, junior, and senior students.
Prerequisite: None
100361 Food Services I (1 Credit) 1/180
100362 Food Services I (2 Credits) 2/360
100363 Food Services I (3 Credits) 3/540
This is the first of two courses in which students learn food preparation techniques with an emphasis on quantity foods, catering, and basic skills needed to be part of a professional food service team. Safety and sanitation standards expected of workers in the foodservice industry are covered, with an emphasis on the Hazard Analysis Critical Control Point (HACCP) system. Work-based learning strategies appropriate for this course are field trips, job shadowing, and school-based enterprises. Simulations, projects, and teamwork provide opportunities for application of instructional competencies. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. The course is offered only to sophomore, junior, and senior students. For two or three credits to be granted, class time must meet the requirements in Bulletin 741, and additional work must be assigned and evaluated.
Prerequisite: None
100371 Food Services II (1 Credit) 1/180
100372 Food Services II (2 Credits) 2/360
100373 Food Services II (3 Credits) 3/540
In this second-year course students explore career opportunities in the foodservice industry and participate in on-the-job training. Students continue the focus on food preparation techniques with an emphasis on quantity foods, catering, and basic skills needed to be part of a professional food service team. Safety and sanitation standards expected of workers in the foodservice industry are covered, with an emphasis on the Hazard Analysis Critical Control Point (HACCP) system. Work-based learning strategies appropriate for this course are field trips, job shadowing, and school-based enterprises. Simulations, projects, and teamwork provide opportunities for application of instructional competencies. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. The course is offered only to sophomore, junior, and senior students. For two or three credits to be granted, class time must meet the requirements in Bulletin 741, and additional work must be assigned and evaluated.
Prerequisite: 16 years old and Food Services I
100353 Food Service Technician 1/180
This course prepares students for employment in entry-level school food-service careers. Emphasis is placed on safety and sanitation, commercial food service equipment, food production, food handling, communication and group problem solving, and nutrition. Foundation work is included for students to meet requirements for the Phase I training and certification for school food service employees. Work-based learning strategies appropriate for this course are internships, cooperative education, field trips, job shadowing, and apprenticeships. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.
Prerequisite: None
100500 Housing and Interior Design ½/90 This course addresses selecting and planning living environments to meet the needs and wants of individuals and families throughout the life cycle considering a broad range of economic, social, cultural, technological, environmental, maintenance, and aesthetic factors. Emphasis is placed on selecting goods and services and creating functional and pleasing living environments based on sound financial decisions and design principles.
Skills in mathematics, technology, and art are reinforced in this course. Work-based learning strategies appropriate for this course include field trips, job shadowing, service-learning, and school-based enterprises.
Skills in mathematics, technology, and art are reinforced in this course. Work-based learning strategies appropriate for this course include field trips, job shadowing, service-learning, and school-based enterprises.