Academics FAMILY AND CONSUMER SCIENCE Chair: Susan Burns

About Our Department

The Family and Consumer Sciences Department helps students learn to manage their personal and family lives as well as build skills for possible career choices. With the hands-on approach to learning that we use, students have the opportunity to apply much of the knowledge they have learned.  District 87 is a member of the Cooperative Association for Special Education (CASE), which offers a program at the South campus for students with specific lower incidence handicaps.  This program is the Guided Instructional Program (GIP).

Department Members

BAUER STEPHANIE (630) 424-1854 x1854 stephanie_bauer@glenbard.org BURNS SUSAN (630) 424-6656 x1556 susan_burns@glenbard.org HENNESSY MELISSA (630) 424-6674 x1852 melissa_hennessy@glenbard.org MCKINNEY KRISTIN (630) 424-6774 x1851 kristin_mckinney@glenbard.org MURAWSKI AMANDA (630) 424-7168 x1856 amanda_murawski@glenbard.org

Course Descriptions

FRESHMAN ACADEMY - As part of the small learning community structure of the freshman year, the Family and Consumer Sciences Department offers Family and Consumer Science Survey - 1 year, 1 credit, - This course is open to freshman selecting Family and Consumer Science as their primary elective for the Freshmen Academy. The course will provide students with an overview of all the areas of the Fam- ily and Consumer Science Department. Each quarter a different area of Family and Consumer Science will be explored. The areas covered during the year will be foods and nutrition, childcare, human relation and design. Students will receive a hands-on approach to learning as each of the topics is explored. FOODS AND NUTRITION CLUSTER Courses are listed in recommended sequence. FOODS 1 - 1/2 year, 1/2 credit, Fr., Soph., Jr., Sr., - This course is designed to teach basic food prepara- tion skills and good nutrition. Units covered during the semester include sanitation and safety, fruits and vegetables, breads and cereals, eggs, milk and cookies. Meal planning and service along with microwave cookery are also covered. Careers related to the food industry are identified. Students who have a good background in food preparation and nutrition may want to proficiency into Foods 2. FOODS 2 - 1/2 year, 1/2 credit, Fr., Soph., Jr., Sr., - This course is designed to expand upon the food preparation techniques learned in Foods 1. Food preparation that requires greater skills is covered in this course. Students will learn how to prepare yeast breads, pastries, cakes and cake decorations, poultry, fish, cheeses, salads and jellies. Safe food handling is also stressed. Careers related to the food service industry are covered. Prerequisite: Foods 1. FOOD WORKSHOP - 1/2 year, 1/2 credit Soph., Jr., Sr. - This course will explore advanced techniques in food preparation. Students will prepare such things as soufflés, candy, ice cream, appetizers, garnishes and meat. Foreign and U.S. regional foods will be prepared. Students will also plan, prepare and present a variety of catering projects. Prerequisite: Foods 1. (Foods 2 is recommended, but not required). FOOD CHEMISTRY - 1year, 1credit, Jr., Sr., -Students use the scientific method to investigate the chemi- cal components, physical properties, and biological properties of various food systems. They will learn about the scientific evaluation of food; food and nutrition; the changes that occur as food is processed, preserved, and digested. Students learn and apply chemistry principles to food and nutrition. Credit in this course can be earned in science or applied arts. Prerequisite: Recommendation of the department chairperson. FITNESS AND NUTRITION - 1/2 year - 1/2 credit (.5 in PE), Jr., Sr. - This one-semester course is an integrated program which incorporates the principles of foods and nutrition. The student will analyze his/ her diet, prepare nutritious foods, and participate in a variety of fitness and stress management activities. Each student will participate in a health and fitness evaluation at the beginning of the semester and will then establish his/her own fitness and nutritional goals for the semester. Activities include: computer diet analy- sis, selection and preparation of low fat foods and menus, running, walking, aerobics, other fitness related activities, and speakers related to health and fitness. This class may be repeated once; different topics are covered in the fall and spring semester. This course fulfills the Physical Education requirement. Each student will receive .5 credit per semester for successful completion of the program. If a student chooses to take this course and an additional PE course, they could elect to receive a .5 credit for applied arts rather than the .5 PE credit. DESIGN CLUSTER FASHION WORKSHOP 1 - 1/2 year, 1/2 credit, Fr., Soph., Jr., Sr., - The main focus of this course is on fashion and how to make it work for the student. Students will coordinate fashion looks and accessories by applying the elements and principles of design. A short survival sewing unit is included. FASHION WORKSHOP 2 - 1/2 year, 1/2 credit, Fr., Soph., Jr., Sr., - This course builds upon the experi- ences gained in Fashion Workshop 1. Emphasis is placed upon investigating fashion designers and their designs as well as the fibers and fabrics used to create the designs. Techniques in merchandising and apparel production will be demonstrated. Visual merchandising techniques are studied and practiced. An in-depth look at careers in fashion industry will also be done. Students will complete one sewing project.  Prerequisite: Fashion Workshop 1. HOUSING AND INTERIOR DESIGN - 1/2 year, 1/2 credit - Soph., Jr., Sr. - This course is designed to help students further their interests in and knowledge of designing living spaces. Career exploration is covered and projects are completed in the areas of house styles, room arrangement, color usage, furniture styles and arrangement, and space planning. Students will work with samples as they create their projects. FAMILY RELATIONS CLUSTER CHILD DEVELOPMENT - 1/2 year, 1/2 credit, Soph., Jr., Sr. ñ This course is designed to help students gain a better understanding of the social, emotional, physical and intellectual development of children from prenatal development through early childhood. A preschool program will be held for the purpose of observ- ing and working with young children. THE PRESCHOOL CHILD - 1/2 year, 1/2 credit, Soph., Jr., Sr. - This course will emphasize student par- ticipation in early childhood education. The students will plan and teach an extensive preschool program for three-to-five-year old children. Activities to promote development will be stressed in the early part of the course as the students prepare for the preschool experience. This is a great class to take for prospec- tive teachers! Prerequisite: Child Development. Students earning a letter grade of ìBî or better may receive articulated college credit for this course at the College of DuPage. PARENTING - 1/2 year, 1/2 credit, Soph., Jr., Sr. - This course is designed to help students think through the responsibilities, satisfactions and stresses of parenthood. Topics covered during the semester are pregnancy, birth options, infant care, child safety and health issues, child guidance, special needs children and child abuse. Students will participate in a 10-week play school. This course will prepare young men and women to assume the important role of being a parent later in their lives. HUMAN RELATIONS - 1/2 year, 1/2 credit, Jr., Sr. - This one-semester course is designed to assist the students in the development and maintenance of present and future relationships. A variety of human relationships are studied. Units are designed to help students understand themselves and develop skills which are essential for positive and effective relationships. Decision-making and communication skills are stressed throughout the course. Other topics include: personality development, social and emotional problems, values, human sexuality, family relationships, family crisis and stress management. INDEPENDENT LIVING - 1/2 year, 1/2 credit, Soph. (with B average), Jr., Sr. - This one-semester course is designed to help prepare juniors and seniors for life after high school. They will be prepared to assume adult roles and responsibilities. The areas studied will prepare the individual to make effective choices regarding lifestyle & resource management, money management and the role of the consumer in the market place. Students will receive lab experience in clothing construction and meal preparation. This course meets the state requirement for consumer education.