Course Offerings:

Home Economics Department

Nutrition and Foods 

This semester course is required for Home Economics majors, but may be taken as an elective by freshmen, sophomores, juniors and seniors. Basic skills are stressed in laboratory situations. Areas covered include: nutrition education, working efficiently in the kitchen, and food preparation skills.

Textiles and Clothing

This course is the second semester offering for freshmen, sophomores, juniors, and seniors (required for Home Economics majors). The areas covered are: improving personal appearance, clothing selection and textiles. Garment construction is concentrated on the last quarter of the semester.

Independent Living

This course is the fourth semester requirement for Home Economics majors, and is open as an elective for sophomores, juniors, and seniors. The course is designed to prepare students for living on their own from a realistic and practical point of view. Areas covered are: self discovery, career decisions, managing your money, and choosing a place to live.

Personal Living

This fifth semester course is required for Home Economics majors, but is also open as an elective for juniors and seniors. Personal Living involves group work and class discussions on many areas of concern to teens. Emphasis is placed on personal health issues and daily decisions that all people face. Topics include: relationships, making responsible choices, drug abuse, alcohol abuse, domestic violence, eating disorders, and money management.

Child Development 

The final semester course offered for Home Economics majors, and open to juniors and seniors, concludes a six semester concentrated study of Home Economics. Areas of study include: heredity and reproduction, health guides during pregnancy, understanding how children grow, parenting skills, and operating a playschool for preschool children.

Commercial Food Introduction Block 

This is the ideal course for students planning to enter the Occupational Food Service course or those planning to work in the restaurant business. It includes preparing and serving quantity food, safety and sanitation, record keeping, equipment operation and maintenance. Practical experience will include running a class restaurant and on-the-job training.