• FAMILY AND CONSUMER SCIENCES

    Family and Consumer Sciences (FCS) courses are designed to enable students to acquire skills
    and knowledge relevant to personal careers and daily living. FCS is an important part of a total
    educational experience because of the dual responsibility most students will assume in the home
    and in the labor force. These are relevant academic programs offering courses that support critical
    reading and writing skills, reinforcing rigorous academic studies. FCS integrates math, science, and
    metacognitive skills, and allows students to capitalize on their natural abilities to learn the most
    effective strategies for success through hands-on experiences. In addition to the listed course
    offerings, it is possible for a student to take advanced work through independent study for credit, in
    cooperation with department personnel.


    NOTE: Wheat, dairy and egg products will be used extensively in all Foods courses.


    FOOD AND NUTRITION

    Grade: 9 - 12
    Duration: 1 Semester
    Prerequisite: None
    Credit: 0.5

    This course provides all the basics that you need to prepare meals confidently on your own. This fun and
    informative elective emphasizes nutrition based on the America’s Dietary Guidelines and the major food
    groups. Topics Covered: Influence of Food on Society, Food Safety and Sanitation, Meal Management and
    Consumerism, Basic Cooking Skills, Nutrition and Healthy Eating Habits, Quick & Yeast Breads, Pies or
    Cakes, Cookies, Eggs and Dairy, Fruits and Vegetables, Grains and Pasta, and Meat/Fish/Poultry. Emphasis
    will be placed on how to select, prepare, and store food to retain their nutrient content and meal
    planning for a healthy diet,


    Lab work, quizzes, exams and completion of a meal project are required for this class. The meal project is a
    cumulative assessment of cooking knowledge that involves cooking at home.

    Text: Guide to Good Food, Largen & Bence


    CULINARY ARTS/RAMS CAFÉ

    Grades: 10-12
    Duration: 1 Semester
    Prerequisite: Foods & Nutrition
    Credit: 0.5 credits

    Students will continue learning food principles, skills, and techniques of food preparation with an emphasis on
    food service and the culinary arts. Students will plan a menu to cook and serve in a restaurant/café setting at
    least once during the second quarter. Some of the topics will include salads, soups, sandwiches, pasta,
    sauces, menu planning, restaurant workstations, customer service, and the exploration of careers in the food
    and hospitality industry.

    Requirements include lab work with an emphasis on demonstrating safety & sanitary procedures.
    Coursework includes quizzes, exams and planning, preparing, and serving a meal in a restaurant
    setting.

    All students are trained according to ServSafe standards so that students prepare food safely and
    follow recommended sanitation procedures.

    Text: Culinary Essentials, Johnson & Wales, 2006

    CULINARY ARTS/RAMS CAFÉ II

    Grades: Grades: 11 - 12
    Duration: 1 Semester
    Prerequisite: Culinary Arts/Rams Café
    Credit: 0.5

    Students will continue with in-depth study of the principles, skills, and techniques of food preparation.
    Emphasis will be on leadership roles including managing the front and back of house, and developing an
    individual Rams Café Menu.

    Requirements: include ServSafe re-training, lab work, food preparation demonstrations, planning, preparing,
    and serving a meal in a restaurant setting, quizzes and exams. Other requirements may require volunteering
    to serve and/or prepare food in a before or after school setting at least once during the semester.
    Requirements include lab work, food preparation demonstrations, planning, preparing, and serving a
    meal in a restaurant setting, quizzes and exams. Other requirements may require volunteering to
    serve and or prepare food in a before or after school setting at least once during the semester.

    BAKING AND PASTRY ARTS

    Grades: 10-12
    Duration: 1 Semester
    Prerequisite: Food and Nutrition
    Credit: 0.5 per semester

    This advanced course continues to build on previous learned knowledge and skill as students learn additional
    baking principles and practices. Cakes, pastry, cookies, puff pastry, custards, dessert sauces, and some
    candy preparation are some of the topics covered in the course. Baking lab experiences and school based
    entrepreneurial enterprises may be explored which includes preparing baked products for Rams Café.

    Text: About Professional Baking, Sokol, 2006

    BAKING: THE ART OF MAKING BREAD

    Grades: 10-12
    Duration: 1 Semester
    Prerequisite: Food & Nutrition
    Credit: 0.5 credits

    This course will focus on the ingredients, equipment and theory when baking bread. The student will master
    the art of preparing yeast breads, artisan breads and laminated dough. Baking labs will include scones, rolls,
    Italian bread, French bread, whole grain bread, sweet breads, Danish, and Challah bread. Bread will be
    prepared for the student run restaurant, Rams Cafe.

    NOTE: Wheat, gluten, dairy and egg products will be used extensively in this course.

    CHILD DEVELOPMENT I and Preschool Lab Experience

    Grade: 10 - 12
    Duration: 1 Semester each
    Prerequisite: I – None
    Credit: 0.5

    This semester course is a must for future parents and/or child care professionals. Students will work directly
    with preschool students in the NCHS Preschool. Students will develop an appreciation for the challenges
    of caregiving from birth through age five. The psychology-based curriculum includes the study of the physical,
    social, emotional and intellectual development of children.

    This discussion-based class will cover current issues in child development including appropriate technology
    use for children. Other topics include how to create appropriate environments for children, health and safety
    of children including childhood illnesses and handling accidents and emergencies, parenting styles, discipline
    and guidance of young children, observations procedures in the preschool lab, recognizing child abuse and
    neglect, prenatal development and pregnancy, and infancy.

    To apply their knowledge of child development, students will create a developmentally appropriate thematic
    teaching lesson for preschool children. Students will help to prepare, implement and reflect on the quality of
    their teaching lesson in the New Canaan High School Preschool Program. For the culminating project,
    students design and create a developmental portfolio for a preschool student.


    This course requires students to complete in-class assignments, child observations, and preschool
    lab safety checklists and, in small groups, prepare and teach a lesson in the preschool.


    Text: The Developing Child, Brisbane 2016


    CHILD DEVELOPMENT II / Preschool Lab Experience

    Grades: 10-12
    Duration: 1 Semester
    Prerequisite: Child Development I
    Credit: 0.5

    In this course students will continue to work with children in the NCHS Preschool.. Students will continue to
    study children ages 2-5 with more emphasis on careers in early childhood education, planning for
    developmentally appropriate activities for preschool age children, and preparing a safe and healthy preschool
    environment. This discussion based class will continue with the study of children but will present the
    information from a child care worker’s point of view.


    Students will select equipment, toys,and activities for the preschool, as well as plan and execute a teaching
    day theme and a developmental portfolio for a preschooler.


    Text: Working with Young Children, 7th edition, Judy Herr, 2012


    This course requires students to prepare a teaching day lesson, complete preschool observations,
    and evaluate other child care programs.


    HONORS INDIVIDUAL AND FAMILY DEVELOPMENT

    (UCONN Early College Experience Course)

    Grades: 11 - 12
    Duration: 2 Semesters
    Prerequisite: None
    Credit: 1.0 (3 College Credits)

    This is an opportunity for academically motivated students to study human development while earning college
    credit in high school. Focusing on early childhood and emphasizing family as the primary context students will
    study human development throughout the lifespan. Students will gain an in-depth view of the following: human
    development theorists, family structures, physical, emotional and psychological development of the child,
    families and stress and impact of technology on the 21st century child and family.

    This course will require that students gain practical experience about human development from outside
    sources. Students will be required to complete 20 hours of job shadowing/volunteering experiences each
    semester and to complete term papers, in-class assignments, child observations, field experience logs and
    unit exams.


    This class is offered under the University of Connecticut’s Early College Experience Program. For a
    $90 FEE, three college credits will be awarded to students receiving a “C” or better in the course and
    complete all requirements, which will count toward UCONN’s HDFS 1070: Individual and Family
    Development across the Lifespan. Students not attending UCONN may obtain an official transcript
    documenting the completion of the course.


    Text: Development Through the Lifespan A Psychosocial Approach, Newman and Newman 2011

    INTERIOR DESIGN

    Grade: 9 -12
    Duration: 1 semester
    Prerequisite: None
    Credit: 0.5 credits

    This semester course enables students to explore their creativity in the field of interior design. Students will
    learn about career opportunities and the important concepts and skills related to these careers. Students will
    understand how knowledge and skills related to living environment affect the wellbeing of individuals, families,
    and society. Students will demonstrate their knowledge of the elements and principles of design, floor plans
    and client relationships. This course will strengthen comprehension of concepts and standards outlined in
    Sciences, Technology, Engineering and Math (STEM) education.


    Text: Housing and Interior Design, 10th Edition By Evelyn L Lewis, Ed. D and Carolyn Turner Smith, Ph. D.

    INTERIOR DESIGN II

    Grade: 10 - 12
    Duration: 1 semester
    Prerequisite: Interior Design I
    Credit: 0.5 credits

    This semester course will provide students who enjoyed and excelled in the Interior Design I course to
    continue to develop their knowledge and skill set. It will be a more advanced course where student will work
    on large scale design projects, get exposure to building materials and design tools. It will also offer students
    an advanced program to design digital floor plans and 3D models. Students will complete a series of floor
    plans and mood boards to compliment each design.

    Text: Housing and Interior Design, 10th Edition By Evelyn L Lewis, Ed. D and Carolyn Turner Smith, Ph. D.

    FASHION MERCHANDISING & DESIGN

    Grade: 9-12
    Duration: 1 semester
    Prerequisite: None
    Credit: 0.5 credits

    This semester long course will engage students in a hands on environment that supports both personal and
    educational growth. This course will allow students to explore the design process, textiles, and ever growing
    fashion industry. Students will investigate the business side of the fashion industry, learning about careers in
    fashion merchandising, buying, marketing and more. Students will explore the history of apparel design and its
    transformation from function to style. Also, this course will invite students to demonstrate their knowledge in
    multiple creative outlets including drawing, computer aided design and garment construction. Fashion
    Merchandising & Design will develop fundamental life skills while introducing students to creative and dynamic
    professions.