Family & Consumer Science

Child Development / Parenting (1/2 year)

This course will provide the student with a knowledge base and practical experience in child development for application for his/her own role as a family member, as a future parent and/or in a career. In this course, student will explore how to help all children, prenatal through school age, establish optimal physical, emotional, social and cognitive foundations. Through class instruction, projects, speakers and lab experiences, students will learn to recognize the factors that influence the development of an unborn child, identify the variety, forms and responsibilities of new parents, careers and relationships by new parents and to examine the choices available to new parents who may need support.

Bake Shop (1/2 year)

The goal of this course is to present basic concepts, skills, and techniques needed to successfully prepare bakery items. Students learn about the functions of ingredients and proper mixing methods. They learn to follow recipes and measure accurately to ensure a successful product. Topics covered are muffins, cookies, pies, cakes, and yeast breads.

Regional Foods (1/2 year)

Students will study and prepare International food, American Regional food, and Ethnic holiday food. Speakers and career related aspects in the food industry are explored through class and lab experiences. This course will expand the student’s basic food preparation skills, while emphasizing safety and sanitation procedures.

Community Based Learning 1 & 2 (1/2 year / full year)

(Grades 11-12) 

Explore career and volunteer opportunities in the local area. Develop skills that are essential for employability no matter where you live and work. In the second half of the course, students will participate in Work Based Learning opportunities based on their personal interests and goals.

Food & Nutrition (1/2 year)

Study of food science and how it affects the body – basics in food equipment, management, food and life cycles, history of food, safety sanitation, basic food preparation, and meal management fields will be explored.

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