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Family Consumer Science
Introduction to Clothing    

 

Resource Management
Prerequisite: Junior status

Semester elective for juniors and seniors, which emphasize the knowledge, skills, and understanding, needed by individuals and/or families for their role as consumers.  All phases of the management of time, money, and energy in today's world are components of the course, with special emphasis on uses of financial resources in the U.S. marketplace to attain goals.  Credit, job market skills, budgeting, price comparison, effects of advertising, consumer protection, installment buying, and insurance are major elements of the course.
Students complete a job application project, a budget, a banking project, and an installment-buying project during the semester.  (This course meets the requirements for consumer education instruction as required by Illinois School code.)


Child Development
Prerequisite: Junior
Rend Lake Dual Credit: ECE 1201

A foundation course in theory and principles of the developmental continuum, including an in-depth study of physical, social/emotional, cognitive, language, and aesthetic development; an examination of current research and major developmental theories. An exploration of child development within a socio-cultural context, such as gender, family, race, ethnicity, language, ability, socio-economics, religion, and society. An emphasis on the implications for early childhood professional practice encompassing birth through age eight and may include pre-adolescents/adolescents.


Adult Living
Prerequisite: Junior Status

Semester elective for juniors and seniors, which emphasizes the family and the individual in their relationships to one another, especially, as partners in marriage.  Emphasis will be placed upon family patterns and functions yesterday and today; self-understanding as a basis for choosing a marriage partner; dating; selection of a marriage partner; beginning marriage; its developmental tasks and communication problems; and coping with family crises.


Introduction to Clothing

A one-semester class open to freshman through senior level. Topics include: clothing history, fabrics & fibers, grain lines, cutting, hand sewing, use and care of sewing machine. Students will construct projects for themselves to gain proficiency in skills and concepts.


Clothing II

This project-based course focuses on the implementation and recognition of the design principles in selecting, constructing, altering, and remodling textile products. Project management skills, including efficient use of time, materials, technique, and tools are incorporated throguhout the course. Topics include: engineered fabric constructions; fiber and textile trends; color theory; principles of design; fabric finishes; industry construction techniques; use of industry tools, equipment, and terminology; knowledge of resources and vendors; research and evaluation of textile products for special needs populations; impacts of technology; construction, alteration and re-design skills; and simple flat pattern design and recognition.


Foods and Nutrition

This 2-hour one semester course includes classroom and laboratory experiences needed to develop knowledge and understanding of food principles and applied nutrition for people of all ages.  Emphasis includes meal planning or families meeting nutritional and budgetary needs, management techniques, sanitation, safety, and skills useful for the homemaker and/or wage earner in food services.  Areas such as cake decorating, garnishing, yeast breads and meat preparation are also covered.


Parenting
Prerequisite: Junior status

Semester elective for Juniors and Seniors which provide opportunities to gain knowledge and understanding of the principles of human growth and development and the roles, responsibilities, and the impact of parenting in today's society.  Emphasis includes the responsibilities and problems of parenthood and the alternative ways of meeting the need of infants, children, and parents.  Adolescent pregnancies, birth control, child abuse, interaction between children and family members, and availability of community and social services, such as Parent Effectiveness Training, foster parenting, and adoption will be components of this practical course for future parents.  Students participate in a Baby Think It Over project for 3-4 days and may experience the Empathy Belly.


Twenty-first Century Foods & Nutrition
Prerequisite: Must be in grades 10-12 and have completed Foods and Nutrition.

This course will provide for reinforcement and expansion of skills learned in Foods & Nutrition. Laboratory sessions will focus on organization and time management skills. Course content will include areas of diet and health, using basic mixes, planning for special diets, current issues involving food preparation and health, and related topics in time management.

Learning standards addressed, though not limited to include:
Language arts, mathematics, Science, and Physical Education and health as:
1. increasing vocabulary
2. reading for information and instruction
3. interpreting information
4. working in groups
5. problem solving
6. interpreting numbers and their use in practical settings
7. measuring and comparing quantities
8. organizing and making predictions concerning quantity
9. time management
10. knowing and applying concepts including reactions according to heat and energy and how chemicals react to each other in foods and as fuel for the body.


Introduction to Education
Prerequisite: Must be in grades 11 or 12

This is a course for students who are considering teaching as a profession and who are seeking a better understanding about the complexity and importance of education.  The course will provide students with an introduction to the field of education, focus primarily on the nature and importance of the teaching profession, and discuss the current challenges and requirements for the profession. In addition to readings and discussions, there will be opportunities for hands-on experience and interactions with preschool-6th grade classrooms.

 

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