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.
|
- Teacher: Kathy VanNorden
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.
|
- Teacher: Kathy VanNorden
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.)
- Teacher: Anna Arkema
- Teacher: Kathy VanNorden
- Non-editing teacher: Tanya Bouma
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.)
|
- Teacher: Anna Arkema
(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.
- Teacher: Anna Arkema
- Non-editing teacher: Tanya Bouma
(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.
- Teacher: Kathy VanNorden
(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)
- Teacher: Kathy VanNorden
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.****
|
- Teacher: Kathy VanNorden
(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.
- Teacher: Kathy VanNorden
(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.
- Teacher: Kathy VanNorden