Home Economics Course Descriptions

JJ010FOOD DISCOVERIES 15

A course that develops knowledge and skills needed to meet individual food needs through nutrition and food preparation.

A course that develops the knowledge and skills needed to prepare meals and deal with nutritional problems. Units will include nutritional problems, planning and marketing for various lifestyles and income levels, food preparation for meals and special occasions. Prerequisite: Food Discoveries 1 or Single Survival.

Purpose is to use knowledge and skills in handling food for special occasions. Units include organizing and planning for special occasions, foreign cookery, special desserts, cookware and appliances, and consumer and nutrition education. Prerequisite: Food Discoveries 1 or 10th grade standing.

The purpose of this course is to have students become competent in menu planning, conversion of recipes, ordering, preparing and developing work schedules and serving meals for groups of people and to review basic nutrition. Students will carry out research projects or review literature to present a demonstration lecture for students in the elementary level. Students will also develop an original recipe and test it on the class as to acceptance. Prerequisite: Specialty Foods l.

A course open to seniors. This course includes instruction in the following areas: The basic principles of nutrition, wise consumer buying, meal planning and food preparation, independent planning and service of complete meals.

The restaurant training program is designed to give students the necessary skills required in various levels of restaurant work. The course will consist of two hours of class instruction accompanied by actual work experience in food preparation at local restaurant facilities. This means "on-the-job" training. Some of the advantages this course offers will be learning purchasing procedures, working with quantities of food, and at the same time, acquiring the art of extra garnish touches, specialty dishes, etc.

JJ069RESTAURANT TRAINING PROGRAM 2 5

This semester course is a continuation of Restaurant Training Program 1 (J068). This course provides additional instruction and preparation for the Food Service Industry. Coordination of various types of food products during production, work schedules, and service of foods to groups will be emphasized. Prerequisite: Restaurant Training Program 1.

This course develops the understanding of selection and construction of clothing and to become acquainted with wise consumer practices related to clothing. Students learn the properties, weaves, and care of types of fabrics (man-made and natural fibers), care and operation of sewing machines and equipment, and learn to follow pattern instructions. Units on wardrobe planning, grooming, and careers may be included.

This course is a continuation of the development of basic skills in selection and construction of clothing with emphasis in pattern alterations. Emphasis on wise consumer practices as related to selection and construction of clothing. Prerequisites: Basic Clothing 1 or 11th or 12th grade standing.

Includes specialized instruction in one or more of the following areas: Tailoring techniques, creative pattern designs and other advanced clothing construction techniques. Prerequisites: Intermediate Clothing 2A or 11th or 12th grade standing.

The purpose is for the student to achieve skills in complete wardrobe coordination. Includes selecting styles, patterns, colors, and fabrics that can be used well together. To compare home sewn and ready-made garments to gain experience as a consumer. To continue development of skills learned in Clothing. Prerequisite: Advanced Clothing 3.

An independent study in advanced clothing techniques. Requirements for credit will be established between teacher and student on a contract basis. Course may be repeated one time for credit.

J J125 CLOTHING AND FASHION MERCHANDISING 1 5

Students in this class will gain knowledge and skills that will be valuable to them whether they become an integral part of the fashion world or informed consumers who know how it all works. The first semester curriculum comprises the following: First Impressions; How Clothing Communicates; Fashion Styles and You; Color; Line and Design; Personal Care; Accessories; Use of Sewing Machines; Clothing Construction; Fibers & Textiles; Fibers & Clothing; and Comparison Field Trip.

Students in this class will gain knowledge and skills that will be valuable to them whether they become an integral part of the fashion world or informed consumers who know how it all works. Second semester includes the following: History of Costume; Fashion Cycle; Fashion Theories; Visual Merchandising; Creating a Display; The Buyer; Merchandise Control; Pricing; Job Search/Career Packer; Clothing Manufacturer & FIDM Field Trip.

This is the first semester of a two-semester course in which students will learn the basics of housing and interior design. Units of study will include: consumer choices; housing history; elements and principles of line; design and color; and basics of home construction. This course, when taken with Housing and Interior Design 2 (J141), will meet the one year Fine Arts graduation requirement.

This course is an extension of Housing and Interior Design 1. Students will explore interior design needs more extensively. Focus will be on housing needs through the exploration of styles, trends, availability, energy use and conservation, and changes in a student's life cycle. This course, when taken with Housing and Interior Design 1 (J140), will meet the Fine Arts graduation requirement. Prerequisite: Housing and Interior Design 1.

A down-to-earth approach of developing skills to live on your own through exploring alternatives for housing, spending, travel, leisure and management of human resources. Students in grade 12, who have not previously met the Career/Family Studies requirement, may substitute Family Relations 1 (J180) AND On You Own 1 (J150) for the Career/Family Studies (S2) graduation requirement. This option is also available to students who have transferred into the District during the 12th grade.

JJ155ON YOUR OWN 2 5

This is the field study that goes with On Your Own 1. Students must be simultaneously enrolled in On Your Own 1 to be enrolled in On Your Own 2. Time will be spent in the community inspecting housing, comparing care and purchases of automobiles, exploring options in banking and credit, seeking types of health care, comparing types of insurance, computing income tax, interviewing for jobs, doing research on product comparisons, and planning for travel and leisure. Completion of this course should give the students skills for successfully living on their own.

The purpose of this course is to provide a basic understanding of family planning, prenatal development and care, childbirth, and the development of the child from infancy through early childhood years. Includes the social, physical, and emotional growth of the parents and child. Develops a framework for exploration of parenting. This class is open to all grades.

The purpose of this course is to provide a general understanding of children three years through school age, and to develop parenting skills relating to this age child. Learn to appreciate children as individuals and obtain experience in guiding a group of preschool children. Special parenting situations--adoption, broken homes, handicapped children, etc.--are analyzed. Career .opportunities in the child development and related fields will be explored. Prerequisite: Child Development 1 or teacher approval.

The purpose of the nursery school course is to provide a human relations laboratory where the student not only observes the child's development processes but plans and provides the opportunities necessary for the child's fullest development. The student studies and evaluates the type of nursery schools provided in the San Diego area. Each student observes in at least two nursery schools in the area. The course objectives are for the student to gain insight into the development of the preschool child, to be able to work with children in preschool group situations, to plan activities, and to make and use educational and entertaining toys.

A course designed for seniors who want an in-depth study of mate selection, marriage, and family living.

Students in grade 12, who have not previously met the Career/Family Studies requirement, may substitute On Your Own 1 (J150) AND Family Relations 1 (J180) for the Career/ Family Studies graduation requirement. This option is also available to students who have transferred into the District during the 12th grade.

JJ190SINGLE SURVIVAL 1 5

This course is a creative approach for students to develop skills that will meet their needs for survival in the area of foods, clothing and other related areas. Open to grades 11 and 12.

This may be offered as a one-semester course or be continued into a second semester with the choice of the teacher. Open to grades 11 and 12.

The purpose of the Teen Parent Aide is to provide assistance in the care and nurturing of the infants/toddlers in the Teen Parent Day Care Co-Op. The teen parent will work directly with the Co-Op supervisor. The Teen Parent must have his/her child in the Co-Op. The Teen Parent must work in the Co-Op every semester he/she is involved with the program. The Teen Parent must be an active student in the Teen Parent Program.

The purpose of the Day Care Co-Op Intern is to provide assistance in the care and nurturing of the infants/toddlers in the Teen Parent Day Care Co-Op. The interns will work directly with the Co-Op Supervisor. Prerequisite: Child Development I & II or permission of site coordinator.

This course is designed to develop entry-level competency in various occupations relating to the textile trade. Students elect to specialize in such areas as production and power sewing, drapery making, custom dressmaking, and alterations. Emphasis is placed on quality as well as quantity of work.

This course will stress the relationship of nutrition to the total fitness and productivity of the body. Included in this course will be in-depth studies of nutrients, weight control, food choices, preparation techniques to retain maximum nutrient utilization, stress and substance abuse, exercise, and fitness. This class will be coordinated with P470, Fitness and Nutrition 1 and P471, Fitness and Nutrition 2, in Physical Education. Students will receive 2.5 credits per semester from each discipline and will meet with each instructor on alternate days.

JJ352NUTRITION AND FITNESS 3 2.5
JJ353NUTRITION AND FITNESS 4 2.5

This is an extension of Nutrition and Fitness 1 and 2. The course is designed to give students more detailed instruction in the following areas: nutrition for the athlete, the American diet, analyzation of different diets, and sensible dieting versus fad dieting. Students will also be introduced to the topics of exercise physiology, the circulatory system and sports injuries. Prerequisite: Completion of Nutrition and Fitness 1 and 2.

This course will stress the relationship of nutrition to the total fitness and productivity of the body. Included in this course will be in-depth studies of nutrients, weight control, food choices, preparation techniques to retain maximum nutrient utilization, stress and substance abuse, exercise, and fitness.

Nutrition Science is designed to fulfill the Physical Science requirement. This interdisciplinary course is for students who have an interest in a practical application of physical science. The emphasis is on why physical and chemical changes and reactions happen. Equipment from foods courses and science laboratories allows students to use the scientific methods to study the biological and chemical concepts. Students develop laboratory writing and reasoning skills through recording data, graphing, predicting and evaluating results and writing laboratory reports. The class will be team taught by a science teacher and a home economist. It can be a year long class or it could be taught in one semester with two class periods back to back with reverse preps for the teachers involved. The Nutrition Science course strives to make science relevant to life. It will prepare students for careers in the areas of family, health, and hospitality. This class will motivate at-risk students.

Students enrolled in this program will be assigned to individual instructors to develop an educational program. Enrollment and completion of this course will achieve 2.5 credits.

Students enrolled in this program will be assigned to individual instructors to develop an educational program. The instructor will designate the number of credits (normally 5 per semester).

This course has been taken by a student who has been attending a school outside the Grossmont District. The subject matter field has been identified; however, the course description or title is not readily matched with a course in the Grossmont District Master Course Title Book. Elective credit has been granted.

This is a second semester transfer course. In cases where students remain in the same subject matter field during the second semester, using this course identification will allow a more accurate recognition of the course work.