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​Family and Consumer Science Department


FACS Staff:

​Mrs. Simmons
​Culinary Arts I, Nutrition and Wellness, Culinary Essentials, Career and Life Planning
​Teaching as a Career, Orientation/Foundations to Early Childhood Development, FACS internship
​Ms. McKay

Apparel Production I, Career and Life Planning, Interior Design, Interior and Textile Merchanidising 

FACS Classes

Apparel Production I

Semester──Grades: 9-12──Credit:  ½

Prerequisite:  None

Sewing Essentials is an in-class lab experience.  It will fit the needs of the student with little or no sewing experience.  Each student will complete a minimum of three (3) projects after demonstrating their knowledge of the basic sewing skills.  Projects will include an embroidered pillow, boxers or pajama pants, and a project of student choice with instructor approval.  Students are responsible for providing their own fabric and supplies needed during the semester.  The school will provide a variety of machines for students to use to complete the projects. May only be taken one semester.

Interior and Textile Merchandising

Semester──Grades: 10-12──Credit:  ½

Prerequisite:  Sewing Essentials

This course is for the student who has an interest in the fashion and clothing industry.  Students will study components of the fashion field, the production of fashion, fashion designers, and fashion marketing and careers. One (1) major design project is required. 

Interior Design 

Semester──Grades: 10-12──Credit:  ½

Prerequisite:  None

This course will help students learn how to choose home furnishings and equipment that will meet the needs of individual, household or social groups.  Students learn to select carpet, paint, wallpaper, window treatments, and choose furniture.  A whole-house design plan will be the final project.  Career exploration is also studied.  Speaker(s) and field trip(s) may be included.

Culinary Essentials 

Semester──Grades: 9-12──Credit:  ½

Prerequisite:  None

Students will learn basic food preparation skills.  Topics covered include kitchen safety and sanitation, foodborne illness, table etiquette, nutrition, knowledge of food facts, and various cooking methods.  Samples prepared during lab are for tasting and evaluating, and will be from the various food groups.  By the end of the semester, students will have gained basic food preparation knowledge and have an introduction to the food service industry.

Nutrition and Wellness  

Semester──Grades: 10-12──Credit:  ½

Prerequisite:  Culinary Essentials

This course will provide an introduction to the field of nutrition and wellness including major trends and issues and employment opportunities.  Areas of study include an overview of life-span nutrition and wellness, factors contributing to an individual's wellness, and the relationship of health risks, physical activity, food choices, and nutrition to wellness.  Application to today's food and eating trends, plus learning to assess for reliable nutrition information is emphasized.

Baking and Pastry  

Semester──Grades: 10-12──Credit:  ½

Prerequisite:  Nutrition and Wellness (or concurrent enrollment)

This course will prepare students for careers or post-secondary programs related to the baking and pastry culinary business and industry.  The student will apply the knowledge and skills of how basic ingredients function, baking/pastry vocabulary, and mixing techniques to produce baking/pastry products based on industry standards.  Students will develop skills in basic bread and pastry techniques to produce breads, muffins, biscuits, pies, cakes, pastries, and specialized desserts.  The attention to detail and artistic flair are key skills that begin to develop during this class.

Culinary Arts I   

Semester (2 block)──Grades: 11-12──Credit: 1

Prerequisite:  Nutrition and Wellness

This course is developed by the National Restaurant Association.  This program prepares students for occupations and higher education programs of study related to the culinary arts and hospitality industry. Topics in this course include food service basics, nutrition, food preparation for industry, and business math. Students will further enhance their skills in culinary arts and restaurant management by catering school events.  They will be trained in the art of serving customers and learn about purchasing and inventory control, as well as be provided with ServSafe certification opportunities.

Career and Community Connections  

Year──Grades: 12──Credit: 1

Prerequisite: Culinary Arts I, grade C or higher, must be eligible for Internship

An On-the-Job training program that introduces high school students to careers in the restaurant and food service industry and teaches basic skills and knowledge they will need to achieve success.  Students will work with the JCHS Internship coordinator to arrange on-the-job training and experience, coupled with a dynamic comprehensive curriculum that encourages students to experience all aspects of operating and managing a food service establishment.  This course also helps students to build good business and management skills. This course may be variable in credit, but must fulfill at least one full credit and may be a semester or a year-long assignment.

Career & Life Planning   

Semester──Grades: 9-12──Credit: ½

Prerequisite:  None

This class will focus on personal development and the role of the family, communication and teamwork, career exploration, career planning, developing job skills, technology in the work environment, conflict management, ethics and values, family and career transitions and family financial planning.

Orientation to Early Childhood Development 

Semester (2 block)──Grades: 10-12──Credit: 1

Prerequisite:  Career & Life Planning (or concurrent enrollment)

Child Care courses provide students with knowledge about the physical, mental, emotional, and social growth and development of children from birth through childhood. Main topics include the fundamentals of working with infants, toddlers, and older children; providing healthy environments; evaluating child care settings; and the practices, regulations, and opportunities in the child care industry. Advanced topics may include various learning theories; development of activities; operation of a child care center; recognition of childhood diseases, abuse, and neglect; and first aid/emergency training. Students will be provided the opportunity to gain practical experience in an in-house child care center. It is designed for those students who desire more training in the child care field.  Students will do the actual planning and modeling of the various skills needed to successfully interact with young children.

Foundations to Early Childhood Development   

Semester (2 block)──Grades: 11-12──Credit: 1   

Prerequisite:  Orientation to Early Childhood Development

Child Development classes provide students with knowledge about the physical, mental, emotional, and social growth and development of children from conception to pre-school age, emphasizing the application of this knowledge in child care settings. These courses typically include related topics such as the appropriate care of infants, toddlers, and young children. Students will spend time in the field observing and completing assignments based on their experiences.

Early Childhood Applications    

Year──Grade: 12──Credit: 1

Prerequisite:  Foundations to Early Childhood Development

Workplace Experience courses provide students with work experience in fields related to caring for others. Students will work with the JCHS Internship coordinator to arrange a placement. Goals are typically set cooperatively by the student, teacher, and employer (although students are not paid). These courses may include classroom activities as well, involving further study of the field or discussion regarding experiences that students encounter in the workplace. This course may be variable in credit, but must fulfill at least one full credit and may be a semester or a year-long assignment.

Teaching as a Career   

Year──Grade: 11-12──Credit:  1

Prerequisite: Career and Life Planning (or concurrent enrollment)

Teaching as a career is the first course where students will be given the opportunity to explore working with students in a classroom setting.  In the course students will learn how to plan for instruction, establish a positive learning environment, plan lessons that address different learning styles, and identify what their strengths/weaknesses as an instructor are. The students will be placed in a classroom for a short duration to demonstrate all that they have learned throughout the semester.

Teaching Internship    

Year──Grade: 12──Credit:  1

Prerequisite: Teaching as a Career

This course is the field experience component of the education and training cluster.  Students will be placed in a classroom and will be supervised by a district teacher.   Students will work with the JCHS Internship coordinator to arrange an assignment at the grade level and content that is of greatest interest to the student.  This course may be variable in credit, but must fulfill at least one full credit and may be a semester or a year-long assignment.






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