FAMILY AND CONSUMER SCIENCES
PROGRAMS OF STUDY

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Teen Living
Course Number: 7015
Recommended Maximum Enrollment: 20
Recommended Hours of Instruction: 135-180
Course blueprint: Summer 2004 (pdf, 425kb)
Prerequisite: None
Description:
This course examines life management skills in the areas of personal and family living; wellness, nutrition, and foods; financial management; living environments; appropriate child development practices; fashion and clothing; and job readiness. Emphasis is placed on students applying these skills during their teen years. Through simulated experiences, they 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.

Exploring Life Skills
Course Number: 7018
Recommended Maximum Enrollment: 18
Recommended Hours of Instruction: 67-90
Course blueprint: Summer 2001 (pdf, 320kb)
Prerequisite: None
Description:
This course explores life skills essential for the adolescent now and in the future. Units include resource management, relationships, nutrition and wellness, child care, and career pathways. Resource management includes decision-making, interior design, and managing a sewing project. Relationships focus on personal and social responsibilities with emphasis on the family across the life span. The focus is on developing a foundation for the application of life management skills. Skills in applying basic academics, problem solving, decision making, and creative and critical thinking are reinforced in this course. This course also contributes to the development of the career development plan. Work-based learning strategies appropriate for this course include field trips, job shadowing, and service learning. Life skill development and FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.

Apparel Development I
Course Number: 7035
Recommended Maximum Enrollment: 16
Recommended Hours of Instruction: 135-180
Course blueprint: Summer 2004 (pdf, 455kb)
Prerequisite: None
Description:
This course examines clothing production in the areas of preparation for clothing construction, basic clothing construction techniques, consumer decisions, textiles, historical perspectives and design, and career opportunities. Emphasis is placed on students applying these construction and design skills to apparel and home fashion. Skills in art, communication, mathematics, science, and technology are reinforced in this course. Work-based learning strategies appropriate for this course include field trips, job shadowing, and services learning. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.

Apparel Development II
Course Number: 7036
Recommended Maximum Enrollment: 16
Recommended Hours of Instruction: 135-180
Course blueprint: Summer 2004 (pdf, 253kb)
Prerequisite: Apparel Development I
Description:
This course focuses on advanced clothing and housing apparel development. The use of fibers and fabrics is combined with design and construction techniques to develop and produce a clothing or housing apparel product. A real or simulated business apparel enterprise and FCCLA activities allow students to apply instructional strategies and workplace readiness skills to an authentic experience and to develop a portfolio. Skills in science, mathematics, management, communication, and teamwork are reinforced in this course. Work-based learning strategies appropriate for the course include school-based enterprises, field trips, job shadowing, and service learning.

Foods I
Course Number: 7045
Recommended Maximum Enrollment: 20 (or 4-5 per laboratory kitchen)
Recommended Hours of Instruction: 135-180
Course blueprint: Summer 2010 Version 2 (pdf, 26kb)
Prerequisite: None
Description:
This course examines the nutritional needs of the individual. Emphasis is placed on the relationship of diet to health, kitchen and meal management, food preparation and sustainability for a global society, and time and resource management. English language arts, mathematics, science, and social studies are reinforced. Work-based learning strategies appropriate for this course include service learning and job shadowing. Apprenticeship and cooperative education are not available for this course. Family, Career and Community Leaders of America (FCCLA) competitive events, community service, and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences. *For safety and sanitation reasons, enrollment should not exceed 20 in this course.

Foods II-Advanced
Course Number: 7046
Recommended Maximum Enrollment: 16 or 4 per laboratory kitchen
Recommended Hours of Instruction: 135-180
Course blueprint: Summer 2004 (pdf, 371kb)
Prerequisite: Foods I - Fundamentals or Culinary Arts and Hospitality I
Description:
This course focuses on advanced food preparation techniques while applying nutrition, food science, and test kitchen concepts using new technology. Food safety and sanitation receive special emphasis, with students taking the exam for the ServSafe® credential from the National Restaurant Association. Students develop skills in preparing foods such as beverages, salads and dressing, yeast breads, and cake fillings and frostings. A real or simulated in-school food business component allows students to apply instructional strategies and workplace readiness skills to an authentic experience to develop a portfolio and to enhance FCCLA activities. Skills in science, math, management, and communication are reinforced in this course. Work-based learning strategies appropriate for this course include school-based enterprises, field trips, job shadowing, and service learning.

Housing and Interiors I
Course Number: 7055
Recommended Maximum Enrollment: 20
Recommended Hours of Instruction: 135-180
Course blueprint: Summer 2006 (pdf, 160kb)
Prerequisite: None
Description:
This course examines housing and interior decisions that individuals and families make based on their needs, the environment, and technology. 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. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.

Housing and Interiors II
Course Number: 7056
Recommended Maximum Enrollment: 20
Recommended Hours of Instruction: 270-360
Course blueprint: Summer 2005 (pdf, 90kb)
Prerequisite: Housing and Interiors I or Apparel Development I
Description:
This two-block course prepares students for opportunities in the residential and non-residential interior design fields for entry-level and technical jobs. Topics include application of design theory to interior plans and production, selection of materials, and examination of business procedures. Skills in technology, art, mathematics, and communication are reinforced in this course. Comprising 50 percent of the course work, work-based learning strategies appropriate for this course include field trips, job shadowing, school-based enterprises, internships, cooperative education, and apprenticeships. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.

Parenting and Child Development
Course Number: 7065
Recommended Maximum Enrollment: 20
Recommended Hours of Instruction: 135-180
Course blueprint: Summer 2009 Version 2 (pdf, 29kb)
Prerequisite: None
Description:
This course introduces students to responsible nurturing and basic applications of child development theory. Emphasis is on responsibilities of parents, readiness for parenting, and the influence parents have on children while providing care and guidance. Skills in planning, communication, resource management, and problem solving are reinforced. 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. The focus is on children from infancy to age six. This course does not have a prerequisite, nor does it serve as a prerequisite for any course. It is recommended as excellent preparation for the study of Early Childhood Education I and II.

Foods II-Food Technology
Course Number: 7075
Recommended Maximum Enrollment: 20
Recommended Hours of Instruction: 135-180
Course blueprint: Summer 2009 (pdf, 46kb)
Prerequisite:
Foods I - Fundamentals or Culinary Arts and Hospitality I or Chemistry, or Physical Science
Description:
Exploring the food industry from the farm to the table is a major emphasis of 7075 Food Technology. The student will examine production, processing, preparation, preservation, and packaging principles along the farm to table continuum. This course will integrate the application of basic food science principles, government regulations, emerging trends, biotechnology, and career opportunities as it relates to the world of food technology. The student will begin to understand how food technology affects the food that they eat. Work-based learning strategies appropriate for this course include field trips, job shadowing, and internships. FCCLA leadership activities incorporated into all units will provide students with the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.

Life Management
Course Number: 7085
Recommended Maximum Enrollment: 20
Recommended Hours of Instruction: 135-180
Course blueprint: Summer 2000 (pdf, 378kb)
Prerequisite: None
Description:
This course is designed to empower students to take action for the wellbeing of themselves and others in the family, workplace, and community. Topics include financial management, personal development, parenting, relationships, career development, and wellness and nutrition. The focus is on what students need to know and be able to do to manage work and family responsibilities within the first five years after high school. Skills in decision making, problem solving, critical thinking, interpersonal relationships, technology, workplace readiness, and communication 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.

Early Childhood Education I
Course Number: 7111
Recommended Maximum Enrollment: 16
Recommended Hours of Instruction: 270-360
Course blueprint: Summer 2008 Version 2 (pdf, 51kb)
Prerequisite: None
Description:
This is a two-block course prepares students to work with children birth to age 8. Emphasis is placed on enhancing the development of young children while providing early education and care. Topics include stages of development, health, safety, guidance, and developmentally appropriate activities. This course is a two-credit course with workbased learning comprising over 50 percent of the required coursework. Students who will be participating in work-based learning experiences in child care centers should be 16 years of age prior to the beginning of the work-based placement (North Carolina Child Care General Statute 110.91, Section 8). The work-based learning strategies appropriate for this course include school-based enterprises, internships, cooperative education, service learning, field trips, job shadowing, and apprenticeships. Industry skill development and FCCLA leadership activities provide the opportunity to apply instructional competencies and career management skills to authentic experiences. Parenting and Child Development is a recommended prerequisite for this course.

Early Childhood Education II
Course Number: 7112
Recommended Maximum Enrollment: 16
Recommended Hours of Instruction: 270-360
Course blueprint: Summer 2009 Version 2 (pdf, 32kb)
Prerequisite: Early Childhood Education I
Description:
Early Childhood Education II is the second course in a two-course, four-credit sequence designed to prepare students to work with young children in early education and child care settings. The focus is on children from infancy to age twelve. Major areas of study include personal and professional growth, observation and teaching methods, guidance techniques, health and safety policies and procedures, child development from birth to age twelve, developmentally appropriate activities and programs, history of the early childhood field, and opportunities in early childhood education. This is a two-credit course with work-based learning comprising 50 percent of instructional time. Because they intern in early childhood centers that must meet North Carolina Child Care General Statute 110.91, Section 8, students must be sixteen years of age prior to October 1 in order to enroll in this course. In addition to the internship, other work-based learning strategies appropriate for this course include service learning, field trips, and job shadowing. FCCLA leadership activities provide additional opportunities to apply instructional competencies to authentic field experiences. Early Childhood Education I is the prerequisite for this course.

Culinary Arts and Hospitality I
Course Number: 7121
Recommended Maximum Enrollment: 16
Recommended Hours of Instruction: 270-360
Course blueprint: Summer 2005 (pdf, 106kb)
Prerequisite: None
Description:
This is a two-block course which introduces students to basic food production, management, and service activities in both the back and the front of the house. Emphasis is placed on sanitation, safety, and basic food preparation. Skills in mathematics, science, and communication are reinforced in this course. Comprising 50 percent of the course work, work-based learning strategies appropriate for this course include school-based enterprises, internships, cooperative education, and apprenticeship. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. Foods I - Fundamentals is a recommended prerequisite for this course.

Culinary Arts and Hospitality II
Course Number: 7122
Recommended Maximum Enrollment: 16
Recommended Hours of Instruction: 270-360
Course blueprint: Summer 2005 - Revised (pdf, 107kb)
Prerequisite: Culinary Arts and Hospitality I
Description:
This two-block course provides advanced experiences in food production, management, and service. Topics include menu planning, business management, and guest relations. Skills in mathematics, communication, creative thinking, and entrepreneurship are reinforced in this course. Comprising 50 percent of the course work, work-based learning strategies appropriate for this course include school-based enterprises, internships, cooperative education, and apprenticeship. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.

Family and Consumer Sciences Advanced Studies
Course Number: 7199
Recommended Maximum Enrollment: 16
Recommended Hours of Instruction: 135-180
Course blueprint: ²
Prerequisite:
Three technical credits in Family and Consumer Sciences Education.
Description:
This culminating course is for seniors who are career focused in the apparel design, community and family services, culinary arts and hospitality, early childhood education, food science, dietetics, and nutrition; or interior design career areas. The three parts of the course include a research paper, a product, and a presentation. Students demonstrate their abilities to use content and apply knowledge to authentic situations in a selected career. In addition, they will also demonstrate their abilities to write, speak, solve problems, and to use life skills such as time management and organization. Students work under the guidance of a teacher-facilitator in collaboration with community members, business representatives, and other school-based personnel. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.

Personal Finance
Course Number: 8726
Recommended Maximum Enrollment: 25
Recommended Hours of Instruction: 135-180
Course blueprint: Summer 2010 Version 2 (pdf, 32kb)
Prerequisite: None
Description:
This course prepares students to understand economic activities and challenges of individuals and families, the role of lifestyle goals in education and career choices, procedures in a successful job search, financial forms used in independent living, and shopping options and practices for meeting consumer needs. The course also prepares students to understand consumer rights, responsibilities, and information, protect personal and family resources, and apply procedures for managing personal finances. English language arts and mathematics are reinforced. Work-based learning strategies appropriate for this course include mentorship, school-based enterprise, service learning, and job shadowing. Apprenticeship and cooperative education are not available for this course. DECA (an association for Marketing Education students), Future Business Leaders of America (FBLA) and Family, Career and Community Leaders of America (FCCLA) competitive events, community service, and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences.

Local Course Options

Schools may offer one or more specialized courses not included in the Programs of Study. These courses should meet a local economic need. Options may include:

• Family and Interpersonal Relationships
• Consumer Education and Resource Management

Refer to Part I, Local Course Options, and Appendix B for instructions on how to offer these courses.

A:Adopted from another source, contact program area for more information on ordering
R:Reformatted but not otherwise revised
P:Pilot
D:Draft
L:Leadership objectives revised
OL:Outline

1:Curriculum guide not available in electronic format.
2:Alternative forms of curriculum products will be distributed
3:A complete package is available commercially
4:Draft or pilot blueprint are provided for review purposes only.
 Contact program area for piloting opportunities.
5:Use objectives from other T&I Education courses (See Standard Course of Study)
6:Bank not yet validated; released in pilot form.
7:Students enrolled in course should be tested with performance assessments
 and industry certification exams.