FACS pathway courses
111.5 college and career preparation seminar
(1/2 Credit)
Grades 9 required course (Alternate)
*Successful completion of this course satisfies Part A of Career and Financial Management and is required for students pursuing a CTE technical endorsement on their diploma.
In this course students will set goals and develop a plan and pathway for high school success aligned with college and career goals. Students will explore the five pillars of readiness from the Ramp Up Curriculum:
• Academic
• Admissions
• Career
• Financial
• Personal and Social Readiness
Teachers will also reinforce the planning, note-taking and study skills strategies from the AVID (Advancement Via Individual Determination) Part A of the Career and Financial Management course is also embedded and provides students with the opportunity to learn about the features of our economy, explore a variety of careers. They learn the skills and competencies needed for success in the workplace and begin to become financially literate. The topic emphasizes the business and economic system including its characteristics, operations, structure, and evolving role within society. Students should realize the significance of their part in the economic system. Important management and economic concepts are defined in relation to business transactions and to the individual as an entrepreneur, employee, consumer, and citizen. Part B is completed when they enroll in their selected Career and Technical Education pathway.
In this course students will set goals and develop a plan and pathway for high school success aligned with college and career goals. Students will explore the five pillars of readiness from the Ramp Up Curriculum:
• Academic
• Admissions
• Career
• Financial
• Personal and Social Readiness
Teachers will also reinforce the planning, note-taking and study skills strategies from the AVID (Advancement Via Individual Determination) Part A of the Career and Financial Management course is also embedded and provides students with the opportunity to learn about the features of our economy, explore a variety of careers. They learn the skills and competencies needed for success in the workplace and begin to become financially literate. The topic emphasizes the business and economic system including its characteristics, operations, structure, and evolving role within society. Students should realize the significance of their part in the economic system. Important management and economic concepts are defined in relation to business transactions and to the individual as an entrepreneur, employee, consumer, and citizen. Part B is completed when they enroll in their selected Career and Technical Education pathway.
562 Food & Nutrition CORE
(1/2 Credit) - First or second semester
Grades 9-12 - PREREQ: None
*This course is the prerequisite for FACS 563 and is one of the prerequisites for Global and Gourmet Foods. The course does not have to be taken the same school year as 563 Food Preparation and Nutrition
Students will prepare nutritious and inexpensive foods from all areas of the food groups using food-preparation equipment, utensils and appliances and ingredients normally found in the home. All foods prepared are for student consumption – no food produced in this course may be sold. This course will cover the basics of nutrition, menu planning and food preparation skills which will fill most of the first ten weeks of this course, with no food preparation taking place. The second half of the semester will consist of both textbook learning, research and food labs. Approximately 18 labs, including 4 demonstrations, will provide the student with the basics to prepare healthy and nutritionally balanced meals at home.
Students will prepare nutritious and inexpensive foods from all areas of the food groups using food-preparation equipment, utensils and appliances and ingredients normally found in the home. All foods prepared are for student consumption – no food produced in this course may be sold. This course will cover the basics of nutrition, menu planning and food preparation skills which will fill most of the first ten weeks of this course, with no food preparation taking place. The second half of the semester will consist of both textbook learning, research and food labs. Approximately 18 labs, including 4 demonstrations, will provide the student with the basics to prepare healthy and nutritionally balanced meals at home.
563 Food Preparation & Nutrition
(1/2 Credit)
Grades 9-12 - PREREQ: FACS 562 Food and Nutrition CORE
*This course is the prerequisite to FACS 566 - Global and Gourmet Foods; it does not have to be taken the same school year as Food and Nutrition CORE.
This course, the second in the Food and Nutrition sequence covering nutrition and food preparation skills, will reinforce the principles of nutrition and basic food preparation skills. Students will apply basic consumer skills in the research and selection of basic household appliances; identify the pros and cons of workplace design and management; identify the nutritional needs of individuals throughout the lifespan; explore the path of food from farm to table and the myriad of issues relating to the U.S. food supply. As in FACS 562, students will prepare foods from all food groups but will use recipes that require greater skills and techniques.
This course, the second in the Food and Nutrition sequence covering nutrition and food preparation skills, will reinforce the principles of nutrition and basic food preparation skills. Students will apply basic consumer skills in the research and selection of basic household appliances; identify the pros and cons of workplace design and management; identify the nutritional needs of individuals throughout the lifespan; explore the path of food from farm to table and the myriad of issues relating to the U.S. food supply. As in FACS 562, students will prepare foods from all food groups but will use recipes that require greater skills and techniques.
566 GLOBAL AND GOURMET FOODS
(1 Credit)
Grades 10-12 - PREREQ: FACS 563 FOOD PREPARATION AND NUTRITION AND FACS 562 Food and Nutrition CORE
*In the event this course is not offered due to insufficient enrollment, students will be scheduled in FACS 567, Food Science.
Global and Gourmet Foods introduces students to the ways in which the culture and traditions of regions and countries influence food choices. Students will identify and prepare foods from various regions and countries to compare cuisines, ingredients used, and preferred cooking methods. Students will also examine the issues and conditions which affect the availability and quality of food in the global market. Current issues related to global nutrition from production through consumption will be explored. Students will have the opportunity to examine the wide variety of career paths in the global and gourmet foods fields and identify the knowledge and skills necessary for success within these fields.
Global and Gourmet Foods introduces students to the ways in which the culture and traditions of regions and countries influence food choices. Students will identify and prepare foods from various regions and countries to compare cuisines, ingredients used, and preferred cooking methods. Students will also examine the issues and conditions which affect the availability and quality of food in the global market. Current issues related to global nutrition from production through consumption will be explored. Students will have the opportunity to examine the wide variety of career paths in the global and gourmet foods fields and identify the knowledge and skills necessary for success within these fields.
567 food science
(1 Credit)
Grades 11-12 - prereq: none
Food Science is a part of every stage of the production, processing, preparation, evaluation and uses of food. In this course students will use biology, chemistry and microbiology to understand scientific principles as they relate to food and the food industry. For example, understanding how crystals grow is a basic scientific experiment. In this class, we’ll grow some in a supersaturated borax solution; then in a supersaturated sugar solution, and then make some fudge and prevent crystals from forming. Laboratory results will sometimes be subject to taste testing and other sensory evaluation, but students should be advised that this is not a cooking class. All New York State students must complete three units of science at the commencement level. The Food Science curriculum has been designed to fulfill the third year science requirement for all students.
568 Lifespan Studies CORE
(1/2 Credit)
Grades 9-12 - prereq: none
The approximate average lifespan of humans in our country is 75 years. This course will cover human growth and development from conception to death and prepares students to understand the physical, socio-emotional, and cognitive growth and development that occurs throughout the lifespan. The course will also cover some theories of human development; prenatal development and human development from infancy to death.
570 Developing Self & Family (Family Dynamics)
(1/2 Credit) - first or second semester
Grades 10-12 - PREREQ: 568 Lifespan Studies CORE
This course explores the various components of relationships and the actions and reactions that make them healthy or volatile. Some of the topics covered include: relationship roles and responsibilities; expectations individuals have of each other; factors that impact relationships (power, conflicting interests, peer pressure, life events); building self-esteem and self-image through healthy interactions with others; communication styles; individual and group goal setting and decision making; preventing and managing stress and conflict; and addressing violence and abuse.
Note: Meets NYS parenting requirements.
Note: Meets NYS parenting requirements.
576 Adolescent Psychology
(1/2 Credit) - first or second semester
Grades 10-12 - PREREQ: 568 lifespan studies core
As a teenager, you probably feel like you’re sometimes on an emotional roller coaster. Believe it or not, that’s absolutely normal. In this course you will explore contemporary teen problems, your own values and morals, your existence in relationships and family, and the many choices and decisions you will have to make during adolescence. You will also study several psychological theories explaining the behavior that is exhibited during adolescence.
Note: Meets NYS parenting requirements.
Note: Meets NYS parenting requirements.
580 Clothing & Textiles CORE
(1/2 Credit) - first semester
Grades 9-12 - Prereq: none
*This course, along with FACS 582 - Housing and the Environment CORE, when taken in the same academic school year, can count as the Fine Arts Credit.
From the earliest history, clothing has been a basic human need. Decisions regarding clothing styles and the textiles used to create those styles are basic expressions of each person’s unique self. This course will explore the history of fashion, culture, design principles, textile fibers, equipment, construction, wardrobe-planning and career pathways in clothing. Students will gain an understanding of color, design, personal style, and appropriate clothing choices.
Two sewing projects are planned. Sewing equipment identification and clothing construction will not be taught until 2nd quarter.
Note: There is a lab fee of $25 to cover the cost of fabric. Students who purchase fabric supplies will be able to take their projects home. Students who choose not to pay the lab fee will work on community service projects. Community service projects will be donated to organizations.
From the earliest history, clothing has been a basic human need. Decisions regarding clothing styles and the textiles used to create those styles are basic expressions of each person’s unique self. This course will explore the history of fashion, culture, design principles, textile fibers, equipment, construction, wardrobe-planning and career pathways in clothing. Students will gain an understanding of color, design, personal style, and appropriate clothing choices.
Two sewing projects are planned. Sewing equipment identification and clothing construction will not be taught until 2nd quarter.
Note: There is a lab fee of $25 to cover the cost of fabric. Students who purchase fabric supplies will be able to take their projects home. Students who choose not to pay the lab fee will work on community service projects. Community service projects will be donated to organizations.
581 Clothing Production
(1/2 Credit) - first semester
Grades 9-12 - PREREQ: 580 Clothing and Textiles CORE
Clothing Production is a more advanced clothing course that challenges students to improve skills in clothing construction. Students will learn to handle difficult fabrics, create a textile portfolio, fit garments, make creative changes to commercial patterns, restyle outdated clothing, make repairs, work with advanced and computerized
sewing machines and further explore the fashion industry. Students must be prepared to purchase their own pattern and materials at the local fabric store.
Note: Cost will vary with student’s own selection of materials.
sewing machines and further explore the fashion industry. Students must be prepared to purchase their own pattern and materials at the local fabric store.
Note: Cost will vary with student’s own selection of materials.
582 Housing & Environment CORE
(1/2 Credit) - second semester
Grades 9-12 - prereq: none
*This course and FACS 580/ Clothing and Textiles CORE can count as the Fine Arts credit if both courses are taken during the same academic year.
Have you ever thought about a career in real estate, interior design or architecture? Do you wonder what housing may be like in the future? Do you need to do some remodeling – paint, curtains, new furniture – in the home you have now? Or do you need to kick your brother /sister out of the room you’re sharing? This course will help you with these dilemmas while you become aware of the influence of history, culture and environment surrounding your housing choices. Evaluate the latest technological household appliances and equipment, draw floor plans, create rooms that express color and style, and select household furniture and furnishings.
Have you ever thought about a career in real estate, interior design or architecture? Do you wonder what housing may be like in the future? Do you need to do some remodeling – paint, curtains, new furniture – in the home you have now? Or do you need to kick your brother /sister out of the room you’re sharing? This course will help you with these dilemmas while you become aware of the influence of history, culture and environment surrounding your housing choices. Evaluate the latest technological household appliances and equipment, draw floor plans, create rooms that express color and style, and select household furniture and furnishings.
583 Interior Design
(1/2 Credit) - first or second semester
Grades 9-12 - PREREQ: 568 lifespan studies core
Interior Design is aimed at those students who have an interest in becoming an interior decorator or interior designer. While applying elements and principals of design to interior planning, students will have the opportunity to study some of the leading interior designers and decorators in the field. Architectural drawings and features will be studied. Students will use hands-on techniques to produce miniature models and small-scale replicas. Career options in interior design/ decorating will be investigated. As an extra bonus, students will explore Albany's rich architectural environment through field trips and independent homework assignments.
588 The Fashion Industry
(1/2 Credit ) - second semester
Grade 10-12 - PREREQ: FACS 580 Clothing and Textiles CORE and facs 582 Housing and Environment CORE
If you want to become a fashion designer or work in the fashion industry, this course invites you to take an in-depth look at the development of fashion. Fashion is not only what you see on the clothing racks, in the magazine ads or the runway; it reflects historical, social, cultural, political, economic and technological influences. In order to get to where you see fashion, the fashion industry has been hard at work for over a year. We'll take a behind-the-scenes look at
the fashion industry, starting with textile science, fashion design and illustration, fashion marketing and merchandising, and finishing up with apparel construction. You also will research the global fashion industry and its impacts on people worldwide.
the fashion industry, starting with textile science, fashion design and illustration, fashion marketing and merchandising, and finishing up with apparel construction. You also will research the global fashion industry and its impacts on people worldwide.