Family and Consumer Sciences Department Course Offerings and Descriptions
703/2 CULINARY ARTS
1 semester; 1 credit
Culinary Arts is a course which exposes students to culinary basics and principles. This course includes classroom and laboratory experiences needed to develop a knowledge and understanding of culinary principles and nutrition for people of all ages. Culinary experiences will focus on food service and preparation management using the decision-making process while meeting basic needs by applying nutrition concepts and maximizing resources when planning/preparing/serving food. Industry recognized safety and sanitation practices will be emphasized. Units of study will include fruits/vegetables, soups/salads/sauces, dairy/eggs, grains, quick/yeast breads, and meal planning/entrees. Students will have the opportunity to earn dual credit with Triton College upon successful completion of the course.
704/2 Baking and Pastry
Prerequisite: Culinary Arts
1 semester; 1 credit
This course will concentrate on advanced food experiences in baking and pastry making. Students will build on the beginning baking skills learned in Culinary Arts. This course provides terminology, culinary math, and practical experiences needed for the development of culinary competencies and workplace skills. Classroom experiences will develop skills to work in work stations. Units of study will include safety/sanitation, basic principles in baking, ingredients, yeast breads, breakfast breads/pastries, basic syrups, pies, tarts/cobblers, cake preparation and decoration, fondant, cookies, ice cream/sorbets, chocolate, and candy making. Students will be given the opportunity to be exposed to commercial equipment Students will have the opportunity to earn dual credit with Triton College upon successful completion of the course.
7071/2 Global Foods
Prerequisite: Culinary Arts
1 semester; 1 credit
Global Foods is a culinary tour of the world and an adventure into advanced food preparation skills. This course will expand students’ horizons and broaden knowledge of other countries while developing an appreciation of international food customs and practices. Units of study will include safety and sanitation and regional and international cuisine. Students will prepare foods from various regions of the United States and other continents, such as Europe, Africa, Asia, and South America. While exploring connections between what we eat and cultures around us, students will cover the history and each region’s dietary customs/needs/trends, cuisines, and cooking methods. All of these concepts can be interpreted through culinary laboratory experiences.
708 Mini-Restaurant
Open to sophomores, juniors, and seniors
Prerequisite: Culinary Arts
2 semester; 2 credit
Students interested in hospitality related careers will learn about operating and running a commercial restaurant. In this class, students will rotate through the various functions needed to operate the Kettlestrings’ Café including front and back of the house operations. This course provides terminology, culinary math, and practical experiences needed for the development of culinary competencies and workplace skills. Safety and sanitation instruction and classroom application will prepare students for an industry recognized sanitation exam. Classroom experiences will develop skills to work in the front of the house, back of the house, and workstations. Additional course content includes event planning, customer service and relations, food service styles, hors d'oeuvres, quantity food production, food costing, advertising, and monitoring customer and industry trends. Students will be provided opportunity training experiences on commercial equipment and facilities to simulate those found in business and industry. Students will have the opportunity to earn dual credit with Triton College upon successful completion of the course.
715/2 Elementary Education
1 semester; 1 credit
This course prepares students to guide the development of young children in an educational setting through classroom and job shadowing experiences.
716/2 Child Development
1 semester; 1 credit
This course is designed to provide the student with an introduction to parenting and child grown and development. Areas of study include parenting readiness/skills, pregnancy, labor/delivery, and prenatal/infant/toddler development. The knowledge and skills associated with supporting and promoting optimal growth and development of infants and children is addressed. The focus is on brain development research that support positive development of children. Students will participate in a project with a computerized doll called “RealCare Baby” by Realityworks.
717/2 Early Childhood Education
Prerequisite: Child Development
1 semester; 1 credit
This course provides students with practical experience, including observation time in a childcare center.
722/2 Housing and Interior Design
1 semester; 1 credit
Interior Design is designed to provide students with the basic knowledge and skills necessary to select, acquire, maintain and manage living environments that meet the needs for both independent and family living. Specific areas of study include: elements and principles of design, architectural styles, exterior and interior construction, and designing spaces within the home. There is an emphasis on using a home designer software program where students will complete a design plan using a computer. Special features include field trips to Frank Lloyd Wright Home & Studio and an Architecture Boat Tour of the Chicago River.
705 Clothing Construction 1
1 semester; 1 credit
Students with knowledge of patterns and use of the sewing machine will increase their skills in clothing construction techniques. Projects emphasize current fashion and industry technology. Wardrobe planning is evaluated through color and figure analysis and design elements and principles. Clothing maintenance is studied from the consumer perspective.
7061 Clothing Construction 2
Prerequisite: Clothing Construction 1
Semester 1 only; 1 credit
Students with knowledge of patterns and use of the sewing machine will increase their skills in clothing construction techniques. Students incorporate design principles and personal creativity into a variety of projects. Students are responsible for providing project materials.
711/2 Fashion Merchandising
1 semester; 1 credit
Students interested in fashion and merchandising as a career are encouraged to take this introduction to the various areas of fashion creation, marketing, and technology. Fashion Merchandising explores both the development of fashion and the marketing and merchandising aspects of the fashion industry. Topics include textile design development and production, wardrobe planning and consumer demand, fashion buying, display, and presentation. This hands-on, project-based course encourages students to explore numerous career opportunities within the fashion industry.
714 Pathways to Teaching - Concordia University Chicago
Open to seniors
1 semester; 1 credit
The Concordia Chicago Pathways to Teaching Program is for academically qualified senior high school students who are interested in becoming teachers. Students have the opportunity to earn credit in selected college level courses and high school courses simultaneously. Courses taken through the Concordia Pathways to Teaching Program will be officially transcripted by the Concordia University Chicago registrar as well as Oak Park and River Forest High School. For complete course information, click here.
719/2 Life on Your Own
Open to seniors
1 semester; 1 credit
This course prepares graduating seniors for life after high school with hands-on experiences for surviving on their own. Students will develop the life skills to handle situations encountered when living away from home. Topics include quick and easy meal preparation, simple clothing care, nutrition and wellness, and everyday home repairs. Students will create a personalized handbook to serve as a reference and resource for future use. This course does not fulfill the state consumer education graduation requirement.
9121/2 Fitness and Foods
Open to juniors and seniors
Prerequisite: Culinary Arts
1 semester; 1 credit (Students may not exempt out for Athletic Study Hall. Maximum student enrollment - 48)
Fitness & Foods stresses the important of healthy eating and physical activity across the lifespan. The class explores a healthy lifestyle, nutrition, wellness and helps students obtain their fitness goals. Students will be exposed to a variety of physical activities and understanding how to make fitness a part of their daily routine. Students will also learning about their nutritional needs across the lifespan. Culinary lab experiences incorporate healthy meal planning options.
970 Cosmetology
Open to juniors and/or seniors
2 credits per semester (up to a total of 4 per school year)
Students enrolled in the Cosmetology Program work with the Ms. Roberts Beauty Academy (https://www.msroberts-academy.com/) to learn the necessary skills to prepare them to sit for the Illinois State Board of Cosmetology License. For complete course information, click here.
980 Barbering
Open to juniors and/or seniors
2 credits per semester (up to a total of 4 per school year)
Students enrolled in the Barbering Academy work with the Erskine Reeves Barber Academy (https://www.erskinereeves.com/) to learn the necessary skills to prepare them to sit for the Illinois State Board of Cosmetology Barber License. For complete course information, click here.