167 Architecture Design & Interiors

(Credit - 1) (Elective) (Semester) (Grades: 9-10-11-12) 

Single 
person 
dwellings,
 apartments, 
condos, 
and 
town
homes.  

Elements 
and
 principles 
of
 design
 and
 color,
 types
 of 
architecture,
 housing 
styles
 will be
 studied.  

Understanding
 common
 blueprint
 symbols, 
evaluating
 and 
drawing
 floor
 plans.

  Planning
 the
 use
 of
 space, 
line 
and
 form
 in 
kitchen,
 bath, 
bedroom,
 dining
 and 
living 
room/ den.

  Discuss
 selection
 and
 use
 of
 major
 and
 small
 appliances,
 floor
 coverings, 
case 
goods,
 and
 window 
treatments.


  Selection
 of
 furniture
 styles
 and 
uses,
 soft
wood 
vs. 
hard
woods, 
solid
 vs.
 bonded
 wood,
 types
 of 
furniture 
joints.  
Study 
professional
layout
 and 
lettering
 of
 housing 
presentations. 

View 
careers 
in
 housing
 and
 interiors.

168 Connections

(Credit - 1) (Elective) (Semester) (Grades: 11-12)
 
This 
course 
enables students to
 understand 
self, basic 
needs,
 values, traits, decision‐making, and
 personality 
development.

  Consider what
 is included
 in
 the 
process
 of partner
 selection, love
 vs. infatuation and
 dating.
  Relationship
 issues
 like 
problem
 solving,
 communication, 
moral
 standards,
 and
 human
 sexuality
 are 
covered.  

Personal
 health 
and 
safety 
issues 
are
 addressed
 including
 date 
abuse, 
abstinence,
 STDs,
 and
 contraception.

 Students 
will 
work
 on
 wedding
 planning,
 establishing
 a
 home
 and
 comparing
 insurance
 types.
  Students
 will 
also
 discuss
 roles
 of 
men
 and
 women 
in relationships,
 commitment and
 working
 towards
 successful
 marriages and
 ever‐changing
 parent‐child
 relationships.
  Life 
challenges are also addressed 
some
 examples 
including 
money 
management,
 family 
planning, 
infidelity,
 spouse
 abuse,
 divorce, 
health
 crisis
 and/or
 death,
 remarriage,
 blended
 families,
 custody,
 and
 child 
support. 
Credit - 1) (Elective) (Semester) (Grades: 9-10)
 
Life skills
 is 
a
 brief 
overview
 of
 many
 Family 
Consumer
 Science
 classes
 offered
 at 
Pella 
High 
School.

  This 
course 
includes 
an
 introduction
 in
 decision
 making, 
problem
 solving, 
communication, 
relationships,
 family
 life 
and 
dating, 
child development, 
basic 
clothing
 care, 
basic 
food 
preparation
 and 
nutrition,
 kitchen
 safety
 and
 sanitation 
principles, 
as 
well 
as, 
an 
introduction 
into
 child 
development
 and 
housing 
design 
principles.

(Prerequisite
 for 
Food 
Prep
 1
 with
 a 
C
 or
 better 
grade.)

169 Life Management

(Credit - 1) (Elective) (Semester) (Grades: 11-12)
 
Students
 will develop survival skills as a single living on their own.
  Develop 
skills in 
personal 
and
 professional
 relationships:  test taking skills, decision‐making, problem
 solving and communication, money
 management and 
budgeting,
 food 
preparation
 and
 menu
 planning,
 financial
 goal 
setting,
 reading
 rental
 agreements
 and 
purchasing 
rental
 insurance,
 navigating
 credit
 card
 and 
loan
 contracts,
 checking
 accounts, 
on‐line
 banking
 and
 credit
 card 
usage.

  Investigate
 housing 
and
 transportation 
needs
 and
 costs,
 identity 
theft
 and 
investment 
strategies.  
(Prerequisite
 for
 Food
 Prep
 1 
with 
a 
C
 or
 better
 grade.)
(Credit - 1) (Elective) (Semester) (Grades: 9-10-11-12)
 
Social‐emotional, 
physical, 
intellectual 
and 
cognitive
 development
 of 
a
 child 
from
 conception 
to
 school 
aged 
including 
prenatal,
 newborns, 
infants, 
toddlers, and
 preschoolers.
  Human 
development theories,
 handling 
discipline, 
boundary 
setting,
 play, 
fear,
 stress,
 health
 and
 safety 
issues
 concerning 
children.

  Other 
current 
problems 
and 
trends 
such 
as
 child
 abuse,
 missing children, special needs 
children, daycare, pre‐school centers
 and
 single‐parent parenting
 and
 blended
 families. 

 Careers 
in 
child
 development 
will
 be 
explored.

(Credit - 1) (Elective) (Semester) (Grades: 11-12) 

(College Elective Credit) (Grade: Non-weighted) 

This 
is
 an 
introductory
 course
 emphasizing
 all
 aspects
 of
 the
 clothing
 industry 
from 
productions to
 consumption: 
clothing 
design 
and
 designers,
 manufacturing,
 apparel 
industry 
and 
fashion
 careers
 and 
current
 trends.
 Discuss
 elements 
of
 design,
 color,
 and
 garment
 styles,
 selecting
 appropriate
 fabrics 
for 
a 
line, 
identifying 
group 
and 
item
 lines.
  This 
course 
includes
 a 
sewing
 component:
  application 
of 
basic
 construction
 techniques,
 terminology 
and
 embellishing
 including 
fabric
 purchasing 
and
 care.

  Understanding 
basic
 machine
 use
 and
 maintenance
 of
 sewing 
machines 
and
 sergers.


 

(Credit - 1) (Elective) (Semester) (Grades: 11-12) 

(College Elective Credit) (Grade: Non-weighted) 

Prerequisite:  
FACS 
of
 Life 
or
 Life
 Literacy 
(not 
the
 same
 semester)
 or
 provide
 the
 FACS
 Department 
with 
proof
 of 
 6
 months
 restaurant
 work 
experience.
 

These 
courses 
include
 beginning 
cooking 
and 
baking
 experience 
including
 working
 with 
fruits,
 vegetables, 
garnishes, various
 white 
sauce
 preparations,
 starch
 cookery,
 rice
 and
 pasta,
 yeast
 products
 and
 quick
 breads,
 salads
 and
 dressing
 production,
 cheese
 selections,
 eggs
 and 
milk
  products,
 meats,
 poultry 
and 
fish,
 working
 with 
fresh 
herbs.
  Menu
 planning:
  working 
with
 color,
 texture, 
shapes
 and 
temperatures
 when 
working 
with
 food.


  Students
 will 
learn 
the
 proper
 safety 
and
 sanitation
 principles, 
function 
and 
use
 of
 different
 knives.


  (Prerequisite
 for
 Food Prep
 2A 
&
 2B) 

156 Food Prep I & Lab (B)

(Credit - 1) (Elective) (Semester) (Grades: 11-12)  (College Elective Credit) (Grade: Non-weighted)

Prerequisite:
  Passing score in FACS
 of
 Life 
or
 Life
 Management 
(not
 the
 same 
semester)
 or
 provide
 the 
FACS 
Department
 with 
proof 
of 
6 
months
 restaurant
 work 
experience.
 

These
 courses 
include
 beginning
 cooking
 and 
baking 
experience 
including 
working
 with
 fruits,
 vegetables,
 garnishes, 
various
 white 
sauce 
preparations,
 starch 
cookery, 
rice 
and
 pasta,
 yeast
 products 
and 
quick
 breads, 
salads 
and 
dressing 
production,
 cheese
 selections,
 eggs
 and 
milk
 products, 
meats,
 poultry 
and 
fish, 
working 
with 
fresh 
herbs.
  Menu 
planning:
  working 
with
 color,
 texture, 
shapes 
and
 temperatures
 when 
working
 with 
food.


  Students
 
learn 
the
 proper
 safety 
and
 sanitation 
principles,
 function
 and 
use 
of
 different 
knives.


  (Prerequisite
 for
 Food Prep
 2A 
& 
2B)

 
****In 
order 
to 
earn 
college
 credit, 
students
 will 
be 
required 
to
 take
 Food Prep
 1A
 and
 Food Prep
 1B.

  Students 
that
 are
 signed 
up 
for
 BOTH
 semesters 
will 
take
 priority 
in 
class
 availability.  Six credits
 (HCM 143
 & HCM 144 
Food 
Prep 
I
 & Lab) 
will be 
offered
 through 
DMACC
 Career Advantage/Dual
 Credit
 programs.****


(Credit - 1) (Elective) (Semester) (Grade: 12)

(College Elective Credit) (Grade: Non-weighted) 

Prerequisite:  
Food Prep
1A 
&
1B
 

Advanced 
learning 
experience 
with 
more 
hands‐on 
practice 
working
 with
 food.
 The
 study 
of 
the
 principles 
and 
procedures
 of
 quantity
 food 
production
 as
 they
 apply
 to
 salads,
 soups,
 vegetables,
 entrees
 and
 desserts.
 Principles
 of
 meat
 cookery
 (dry
 vs. moist cooking 
methods
 and
 seafood
 preparation), sandwich preparation,
 crystal line 
products 
and
 candy
 making.
  Business
 aspects
 of
 cooking 
in 
large
 quantities 
and
 serving
 the 
public: 
production 
charting,
 recipe 
selection,
 portion
 control,
 food
 waste
 management,
 market 
orders,
 standardize 
recipe 
use, 
calculating 
food
 costs,
 adjusting 
recipes 
and 
assisting 
in
 cash 
transactions and
 publicity.
  Food 
safety and
 sanitation and
 advanced table preparation 
and 
etiquette.
  Career
 opportunities 
in 
the 
hospitality 
industry 
will 
also 
be
 discussed.




 

(Credit - 1) (Elective) (Semester) (Grades: 11-12)

(College Elective Credit) (Grade: Non-weighted)
 
Prerequisite:

  Fashion
 Analysis
 and 
Design
 

This
 course 
explores
 the 
textile 
industry
 and 
fabrics.
  Sources
 and 
processes
 of
 natural
 and
 man‐made 
fibers 
and 
fiber 
care. 
 Learn
 about
 fiber 
and 
yarn
 characteristics,
 woven
 and 
knit 
fabric
 construction, 
textile
 dyeing, 
printing 
and 
finishing.
  This
 course
 includes 
a 
sewing
 component:
  learning 
and 
applying
 advanced
 construction 
techniques.
  Advanced
 seam
 applications.
  Advanced
 pattern
 layout, 
adjusting 
and
 customizing, 
redesigning 
and 
recycling.
  Learn
 computerized 
embellishing
 and
 design 
digitizing.