Course Descriptions For Amy Herron
by Amy Herron
October 20, 2006
Family and Consumer Science Courses 2006-2007
Amy Herron

Foods and Nutrition I:
• Promoting food service and preparation management
• Meeting basic needs by applying nutrition concepts
• Meeting health and safety needs in planning, preparing and serving food
• Maximizing resources when planning /preparing/serving food
• Careers in food and nutrition
Foods and Nutrition II:
• Promoting food service and preparation management for large groups
• Meeting health and safety needs in planning, preparing and serving food
• Maximizing resources when planning /preparing/serving food
• A larger emphasis on meal planning for small and large groups of people
• A closer look at more diverse food choices including meat, poultry, fish and ethnic foods

Child Development:
• Understanding of the intellectual, physical, social, and motional development of children from competition through adolescence
• Managing and organizing child development by applying decision making and goal setting skills,
• Practicing health and safety standards for children,
• Providing experiences which encourage children to maximize resources,
• Encourage human-relations skills in children
• Evaluate family and career changes in relation to impact on children.

€¢ Managing and organizing parenting by applying decision-making and goal-setting skills
• Basic principles of the parenting process
• Providing experiences which encourage parents and children to maximize resources
• Encourage human-relations skills in children/adolescents
• Evaluation impact on parents of family and career changes
• Teenage parents and the importance of readiness for parenthood
Adult Living:
• Developing short and long range plans,
• Demonstrating goal setting and decision-making skills
• Managing money
• Nutrition through the life span
• Purchasing processes
• Marriage and family
• Death and dying

Living Environments:
• Basic knowledge and skills needed to select, acquire, maintain and manage living environments that meet the needs of the occupants,
• The selection and care of housing and furnishings
• Evaluate living space to meet basic needs,
• Selecting appropriate resources in creating living environments,
Co-op:
• Students will complete a sequence in on-the-job training in the community. Students will receive pay and will receive credit for their work effort. On-the-job instruction will be done under the supervision of the employer and the teacher. Written training agreements and individual student training plans are developed. In a related class, students receive instruction on finding and applying for a job, getting along with others at work, and job performance. Special emphasis is placed on the application and interviewing process and job performance.
Grading
Grades are based on total points. Estimated point values are as follows:
Daily Homework: 10-25 pts
Quizzes: 10-25 pts
Tests: 50-100 pts
Labs: 50 pts
Projects/ posters/ presentations: 25-50 pts
Semester grades will be figured as follows
1st 9 weeks 40%
2nd 9 weeks 40%
Final 20%
Late Work
Students will be given 1 free late paper for full credit. All late work is 50% off or worth half credit.
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XXXÃ’.yyyy```Ä$```$¼$à ø¨¨¨¨¨¨ÿÿÿÿ Family and Consumer Science Courses 2006-2007 Amy Herron Foods and Nutrition I: Promoting food service and preparation management Meeting basic needs by applying nutrition concepts Meeting health and safety needs in planning, preparing and serving food Maximizing resources when planning /preparing/serving food Careers in food and nutrition Foods and Nutrition II: Promoting food service and preparation management for large groups Meeting health and safety needs in planning, preparing and serving food Maximizing resources when planning /preparing/serving food A larger emphasis on meal planning for small and large groups of people A closer look at more diverse food choices including meat, poultry, fish and ethnic foods Child Development: Understanding of the intellectual, physical, social, and motional development of children from competition through adolescence Managing and organizing child development by applying decision making and goal setting skills, Practicing health and safety standards for children, Providing experiences which encourage children to maximize resources, Encourage human-relations skills in children Evaluate family and career changes in relation to impact on children. Parenting: Managing and organizing parenting by applying decision-making and goal-setting skills Basic principles of the parenting process Providing experiences which encourage parents and children to maximize resources Encourage human-relations skills in children/adolescents Evaluation impact on parents of family and career changes Teenage parents and the importance of readiness for parenthood Adult Living: Developing short and long range plans, Demonstrating goal setting and decision-making skills Managing money Nutrition through the lifespan Purchasing processes Marriage and family Death and dying Living Environments: Basic knowledge and skills needed to select, acquire, maintain and manage living environments that meet the needs of the occupants, The selection and care of housing and furnishings Evaluate living space to meet basic needs, Selecting appropriate resources in creating living environments, Co-op: Students will complete a sequence in on-the-job training in the community. 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