Portsmouth High School

Overview

The mission of the Family and Consumer Science Department is to empower individuals to actively participate in the improvement of family life in a changing society. In accomplishing this, the curriculum addresses interpersonal relationships and communications, balancing roles of worker, consumer, and family member, parenting, growth and development of children, resource management, concern for the aged and other dependent individuals, and aesthetically improving oneself and one's surroundings. All students be they special need, gifted, teen parents, multicultural, and/or possessing diverse socioeconomic backgrounds are encouraged to enroll in the valuable and real-world curriculum of the Family and Consumer Science Department. These courses all satisfy the Portsmouth High School graduation requirements for Applied Arts.

CURRENT NEWS

Nutrition and Wellness II finished units on both U.S. regional and foreign cooking. Pasta with sauce of every type was included.

Nutrition and Wellness I cooked up some great gourmet breakfast products. Students completed a unit on lipids, which included nutrition and fry safety labs.

The semester ended for both of the above courses with finals and a "sparkle" day.

Developing Child II Practicum finished their Active parenting Program. Field site students were busy giving lessons in math, art and language arts making use of the winter and insect themes.

In Child Development I the students learned sign language that specifically met the needs of parents of young children. The "toddler talk" curriculum provides non-verbal children (7 months to 2 ½ years) a means of communicating their needs to their parents or care providers. The students took field trips to Countryside Day Care Center and The Portsmouth Nursery School. They compared and contrasted the centers as they related to developmentally appropriate practices.

The entire foods curriculum has been revised for next year. Students and staff are excited with the possibilities.

Course Descriptions

ARCHITECTURE AND INTERIOR DESIGN Course 721 .5 credit

Through this interdisciplinary course, students discover how science, math, psychology, sociology, graphic arts, history, fine arts, and family and consumer science are woven together. This course enables the student to develop a knowledge and appreciation of the principles and elements of architecture, color, and design in order to create an aesthetically pleasing living environment. Field trips and use of computers to study architectural principles and elements of design will be an integral part of this course. Students will also establish connections with local interior designers and manufacturers.

CULINARY PRACTICES LEVEL I QUICK AND NUTRITIONAL

Course 711 .5 credit

Formerly titled, "Nutrition and Wellness I," this introductory course concentrates on the nutritional well being and busy schedule of the family in the new millennium. The project-based curriculum is focused on preparing meals that include basic cooking techniques and eating habits that promote long-term health. The foods prepared include healthy snacks, main dishes, breads and desserts. This class is excellent for those students who would like to learn to cook for themselves and their family. It is also a great introductory course for those students with a genuine interest in the culinary field who should follow this class with Culinary Practices Level II – Regional and Multicultural Cuisine.

CULINARY PRACTICES LEVEL II REGIONAL AND MULTICULTURAL CUISINE

Course 713 .5 credit

In this second level course, formerly titled, "Nutrition and Wellness II," students prepare meals that illustrate how a variety of cultures have influenced the foods that are prepared in Rhode Island and other regions throughout the United States. The geography, culture, and history of the United States and a variety of other countries will be studied as they relate to food customs. Cooking labs, demonstrations, and student reports are used to expose the students to an appetizing international cuisine.

Prerequisite:

Culinary Practices Level I or Nutrition and Wellness (Course 710) with a minimum grade of C

CULINARY PRACTICES LEVEL III GOURMET RESTAURANTEUR

Course 714 .5 credit

This course is designed to enable the student to make use of their basic knowledge from the previous two levels and bring it to the gourmet level of meal preparation. Students develop professional food service skills through classroom instruction and partnerships with local restaurants, colleges and universities. The curriculum utilized includes units on menu planning, food presentation, quality food techniques, and steps to beginning a career in the food service industry. Guest speakers, films, and field trips are also an integral part of this program. This course is excellent for those students who enjoy cooking and it is designed especially for those students who are considering employment or future studies in the culinary field.

Prerequisite:

Culinary Practices Level II or Nutrition and Wellness II (Course 712) minimum grade of C

CHILD DEVELOPMENT I CHILDREN, THE EARLY YEARS AND PARENTING

Course 750 .5 credit

This semester course covers the care and development of children from conception to age 6. The physical, intellectual, and social development of children at each developmental stage is studied. The course focuses on the areas of readiness for parenting, pregnancy and prenatal care, heredity and environment, care and guidance of children, health and safety, childcare alternatives and careers relating to children. This course prepares students to be more effective parents and/or caregivers. Guest speakers and field trips are incorporated into the curriculum. This course is an excellent choice for those students planning a career in childcare or early childhood education.

CHILD DEVELOPMENT II/PRACTICUM

WORKING WITH YOUNG CHILDREN (URI) Course 751 2 credits

This course is a two-period program available to Juniors and Seniors, (with preference given to Seniors.) It meets for twelve classes per 6-day cycle of which 4 hours are spent in lecture and discussion and 8 hours at a designated fieldsite. Fieldsites may include nursery schools, private or public school (Grades K-4), day care centers or special education classes in the elementary schools. The curriculum provides a comprehensive overview of all phases of a school age child’s development. There will be an emphasis on preparation for instruction in the elementary fieldsite classroom. Units will include curriculum and lesson plans, special needs, discipline techniques, arts, science, reading and both children and senior citizens in society. Students who successfully complete this program will earn two credits toward graduation. Acceptance of any student into this program is at the discretion of the Department Chair and Family and Consumer Science staff.

Please Note: Students may elect to take this course for college credit from the University of Rhode Island. The cost is $135.00 paid to URI for 6 college credits upon successful completion of all course requirements.

Prerequisite:

Child Development I with a minimum grade of C

Permission of the Applied Arts and Sciences Department Chairperson

TEXTILES AND FASHION Course 720 .5 credit

This course is designed for students who wish to study textiles and fashion as a medium for artistic expression. The students develop basic skills in apparel selection, wardrobe planning, fashion design, and garment construction. Instruction is given in sewing machine and serger operation in order to provide the students with the techniques that will streamline the sewing process. Emphasis is placed on sewing techniques that provide a foundation for design skills and advanced construction. Attention is focused on quality workmanship and personal fashion decision-making. Students will also explore computer-generated imagery and its application for textile projects.