Family Consumer Science Department
CLOTHING & TEXTILE ART (COLLEGE PREP) 9-12
This course enables students to develop proficiency in clothing construction and to utilize knowledge of textiles in selection of fabric and ready made garments. Traditional and computerized sewing machines are used in class. An individualized approach will permit beginners to participate on an elementary level and more advanced students to select more complex projects.
FOOD AND NUTRITION (COLLEGE PREP) 9-12
This one-semester course is an introduction to food and nutrition, safety and sanitation, food storage, and food preparation skills. Lab experiences include a variety of techniques in preparing grains, quick breads, eggs, fruits, vegetables, dairy products, and meats. This course will enable students to realize benefits of sound nutrition and apply these principles to their daily lives.
INTERNATIONAL FOODS (COLLEGE PREP) 9-12
International Foods will explore some of the culinary preparation techniques of international and ethnic foods as part of a person’s cultural identity. The culturally-unique food traditions based on a country’s climate, agricultural/manufactured projects, geography, economic standard of living, traditions, and festivals of a country’s population will be introduced. Students will compare the relationship between food habits and culture. Students will tour the world, making frequently-prepared cultural foods. Foods from the following regions will be sampled: Central America (Mexico); South America, Europe (France, Italy, Germany, Scandinavia), the Middle East, Africa, and Asia. The culminating project will demonstrate the student's recognition that culinary patterns in the United States are a blending of many cultures.
BIRTH THROUGH TWO (COLLEGE PREP) 9-12
This course will examine the early stages of childhood by learning about development from birth until age two. Students will explore the topics of pregnancy and childbirth, characteristics of infants and toddlers, baby care, typical early childhood problems, and positive parenting techniques. Related topics such as adoption, hereditary diseases, and new childbearing techniques will also be covered.
CHILD DEVELOPMENT (COLLEGE PREP) 10-12
This course will study the physical, social, emotional, and intellectual development of children ages 3-5 years. Students will learn positive child-care techniques and teaching techniques which will be demonstrated as they work with children in the Little Hatters’ Nursery School at DHS during the second semester. Preschoolers from the community will attend the nursery school for approximately 12 weeks from March until June. High school students will have the opportunity to observe and interact with the children in the nursery school setting. High school students (in groups of 3) will be assigned a day of teaching where they will prepare a typical lesson plan for preschoolers including songs, story time, games, art activities, and a healthful snack. In addition to the nursery school experience, related topics include: creativity, childhood nutrition, safety, child-abuse prevention, disability awareness, children’s literature, and music enrichment. Students enrolling in this program must display maturity to work with young children in the nursery school setting.
CHILD PSYCHOLOGY (COLLEGE PREP) 10-12
This course examines the typical patterns of development of children from birth to pre-adolescence in relationship to historical and contemporary theories of development. Students will learn about many influential psychologists including Piaget, Vygotsky, Erikson, Maslow, and Freud. Special topics include: brain development, heredity and environment influences, cognitive and language development, learning styles, multiple intelligences, and emotional/ behavioral disorders of childhood.
PARENTING (COLLEGE PREP) 9-12
This course is only offered to pregnant and parenting teens. The topics covered will include goal setting, child care skills, positive parenting techniques, and children’s behavior patterns. The mission is to promote personal growth, educational competence, and economic self-sufficiency as socially responsible members of society. This course enables students to gain support from others in the same situation.
SOCIAL PSYCHOLOGY (COLLEGE PREP) 11-12
This course helps students understand themselves better through the study of: personality formation, emotions, basic physical and psychological needs, and mental mechanisms. This knowledge is then applied to a variety of behaviors including male/female relationships, alcohol and drug abuse, mental disorders, pregnancy, peer leadership, sexually transmitted infections, and child abuse.
EARLY CHILDHOOD WORKSHOP (HONORS) 11-12
The Early Childhood Workshop prepares students for employment, or serves as a pre-professional experience for the college bound student. Basic techniques of working with young children are acquired through classroom work and on the job training in various educational settings within the community. Students will gain experience with advanced lesson planning, handicapped awareness, and exploration of careers working with children. Students will be required to volunteer in classrooms within DHS or in the community either after school or during early dismissal for seniors.PREREQUISITE: Child Development
BAKING AND PASTRY ARTS (COLLEGE PREP) 10-12
This course allows culinary students a more in-depth study of baking and pastry arts. Areas of study include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and methods used in creating breads, pastries, cookies, and other desserts. The fundamentals of dough and basic decorating skills are covered. The appropriate use of technology and industry-standard equipment is an integral part of this course.
PREREQUISTE: Food and Nutrition or Culinary Arts Training I
CULINARY ARTS TRAINING I (COLLEGE PREP) 10-12
This course is an introduction to culinary arts and provides the student with background and training in the basic skills needed to enter the food service career field. Through classroom instruction and laboratory experiences, the student will acquire knowledge and skills necessary for entry level employment in restaurants and other food service establishments.
PREREQUISITE: CAT I is recommended for sophomores and juniors. Seniors should be seriously considering post-secondary Culinary Arts School when registering.
CULINARY ARTS TRAINING II (HONORS) 11-12
This course provides students with specific skills in large-quantity food preparation. Students will operate a bakery, cater dinners, and run a restaurant. By learning how to prepare and serve a wide variety of foods and meals, students will be prepared for jobs in the food service industry or for further education. THIS IS A DOUBLE-PERIOD CLASS.
PREREQUISITE: Culinary Arts Training I
CULINARY ARTS ON THE JOB TRAINING (HONORS) 11-12
Students enrolled in Culinary Arts Training II may elect to participate in an on-the-job training program. The instructor will place students in food service jobs in area restaurants, factory feeders, caterers, or institutions. These will be beginning jobs in food service with the goal of advancement to better positions. In order to receive credit, students must satisfactorily complete a minimum of 240 hours on the job over a six month period.
PREREQUISITE: Must be at least sixteen years of age
INFANT/TODDLER PRACTICUM I (COLLEGE PREP) 11-12
Students who have completed Child Development or Child Psychology may elect to participate in the Infant/Toddler program at DHS. Students will gain practical experience in working with infants and toddlers and develop competencies as daycare providers.
PREREQUISITE: Child Development or Child Psychology
NURSING ASSISTANT INTERNSHIP (HONORS) 11-12
Students participate in off-campus clinical rotations in support of their in-class practicum and classroom training in order to obtain 60 or more hours of clinical experience as required for Connecticut Nursing Assistant Certification. Training will take place at Danbury Hospital, Bethel Health Care, and various other health care practices. Concepts from Advanced Health Care & BioScience Honors I & II will be applied as students explore nursing theory. There is a strong focus on development and mastery of nursing skills and procedures. Skill sets will include, but are not limited to, infection control procedures, response to emergency situations, patient safety, patient mobility, personal care, oral care, vital signs, comfort measures, and medical record documentation. This course is taken concurrently with Advanced Health Care & BioSciences Honors.
ADVANCED HEALTH & BIOSCIENCE (HONORS) 11-12
This course prepares students for entry into Health and Medical Science related college majors and supports students during the Nursing Assistant Internship by broadening understanding of medical career pathways and health care systems while also developing a foundation in Allied Health. The following concepts will be introduced and then further explored: health careers, infection control, common chronic and acute conditions, understanding the healthcare setting, communication and cultural diversity, patient rights, patient safety, legal and ethical issues in healthcare, medical record documentation, health insurance, health care across the lifespan, medical terminology, patient-care skills, rehabilitation, skills, cognitive changes in the elderly, behavioral health, confusion and dementia, care for the pediatric client, & compassionate care for the end of life. This course fulfills the Health requirement. This course is taken concurrently with Nursing Assistant Internship Honors & Human Anatomy & Physiology Honors.