Family & Consumer Science Department
All Family & Consumer Science Courses
Food Foundations L3
International Foods Region A L3
International Foods Region B L3
Art of Baking L3
Art of Cooking L3
Cooking a La Carte: A Culinary Independent Study L4
International Foods Region A L3
International Foods Region B L3
Art of Baking L3
Art of Cooking L3
Cooking a La Carte: A Culinary Independent Study L4
(All Courses Above are Included in GPA)
Food Foundations L3
FCS130 - 0.5 CREDITS - SEMESTER LONG - GRADES 9-12
Prerequisite:
- None
This course introduces students to the amazing world of food and enables them to develop the skills needed to successfully plan and safely prepare a variety of nutritious and delicious food products. Students will learn how to equip and organize a kitchen workspace then begin to develop foundation food preparation skills. Careers associated with food, cooking methods, food safety, kitchen mathematics, kitchen safety, mealtime etiquette, meal planning, recipe analysis & planning, serving food, and shopping for food are topics that will be covered.
International Foods Region A L3
FCS131 - 0.5 CREDITS - SEMESTER LONG - GRADES 9-12
Prerequisite:
- C or better in Food Foundations L3 or any other WHS Foods course
Students in this course will complete a brief review of laboratory procedures and foundation skills for food preparation and then be introduced to the cultures and cuisines of France and Italy. A variety of delicious traditional recipes will be prepared to increase students understanding and appreciation of each country's cuisine.
International Foods Region B L3
FCS132 - 0.5 CREDITS - SEMESTER LONG - GRADES 9-12
Prerequisite:
- C or better in Food Foundations L3 or any other WHS Foods course
Students in this course will complete a brief review of laboratory procedures and foundation skills for food preparation and then be introduced to the cultures and cuisines of China and Mexico. A variety of delicious traditional recipes will be prepared to increase students understanding and appreciation of each country's cuisine.
The Art of Baking L3
FCS133 - 0.5 CREDITS - SEMESTER LONG - GRADES 9-12
Prerequisite:
- C or better in Food Foundations L3 or any other WHS Foods course
This course was previously called Foundations of Baking. Students in this course will complete a brief review of laboratory procedures and foundation skills for food preparation and then focus on the preparation of sweet and savory baked goods. Students will learn about ingredients used for baking, the baking process, storing baked products and will prepare a variety of quick and yeast breads, cakes, cookies, pies and tarts.
The Art of Cooking L3
FCS134 - 0.5 CREDITS - SEMESTER LONG - GRADES 9-12
Prerequisite:
- C or better in Food Foundations L3 or any other WHS Foods course
This course was previously called Foundations of Cooking. Students in this course will complete a brief review of laboratory procedures and foundation skills for food preparation and then focus on the preparation of fruits, vegetables, grains, dairy products, eggs, and meat using a variety of cooking methods and creative additions to add nutrition and appeal to meals. Students will learn about various methods of heat transfer, moist heat cooking, dry heat cooking, microwave cooking, herbs and spices, and garnishes.
Cooking a La Carte: A Culinary Independent Study L4
FCS340 - 0.5 CREDITS - SEMESTER LONG - GRADES 11-12
Prerequisite:
- All of: B or better in Food Foundations L3, B or better in any other FACS course, AND recommendation of FACS teacher
This course enables students to delve into self-initiated research and product development relating to culinary topic[s] of personal interest. Through collaborative discussions, independent research, lab-work, process reflections, and product evaluations, students will expand and refine their culinary skills as well as numerous skills necessary for professional success in the 21st century. Students are expected to be curious about the subject[s] they are studying and motivated to engage in extensive research and lab-work. Students will adhere to all established food and kitchen safety protocols and are expected to present culinary projects and written materials that meet exceptional, professional standards with an emphasis on quality.