• Family and Consumer Sciences Courses
    East Brunswick Public Schools Course Catalog | 2021-2022 

    Today's society reflects a family structure where both parents may hold full-time jobs and continue with their careers.  In these households, children are expected to take on more responsibility with respect to meal planning and preparation, cleaning chores, and care of younger siblings. The curriculum is designed to help educate students to deal with the needs of the contemporary family. The following courses prepare students for daily living or continued education in a career within the areas of design, culinary arts, and/or education.


     2360 - Creative Living I
    Grade 8-9 | Credits: 2.5

    Creative Living I has two main segments; Foods & Nutrition and Sewing.  In Foods, we will investigate the food guide pyramid by analyzing the students’ personal diets and through healthy food preparation labs. Students will learn about, and make use of, a variety of kitchen procedures and appliances through fun and healthy recipes.  In Sewing, students will gain hands-on experience sewing by hand and with a sewing machine. Sewing tools, terms, and applications will be learned.

    Both the Foods and the Sewing units have goal-oriented projects which will sharpen 21st-century consumer and decision-making skills.  So, if you want to gain practical knowledge and skills through hands-on experience that can help you be a more independent individual, come join us in Creative Living I.

     2361 - Creative Living II
    Grade 8-9 | Credits: 2.5 | Prerequisite: Creative Living I

    This class furthers the skills and foundation of independent living presented in Creative Living I.  In the area of foods and nutrition, the focus is on the preparation of easy and healthy recipes that have become culturally accepted in our diets.  The emphasis in this area is on various techniques of preparation (bake, broil, steam, wok, sauté, etc.) in combination with personal nutrition, foreign foods, and vegetarianism. A separate unit on yeast breads is also presented.

    The sewing portion of Creative Living II will extend the hand and sewing machine skills previously learned through projects that utilize commercial patterns. The projects will include zipper application and other clothing construction/repair techniques.  All students will have the opportunity to personalize their work and express their creativity. Along the way, students will develop their skills and knowledge in the use of the iron and pressing techniques, clothing care and repair, and laundry procedures.

     2364 - Sew Much More!
    Grade 8-9 | Credits: 2.5 | Sewing machine experience strongly recommended

    SEW, you want to learn more?   This course will present hands-on opportunities and explore the FUNdamentals of fashion, design and clothing construction. Study the history of fashion and accessories, learn garment construction and detail and create craft projects that are personal and/or seasonal.  This might include tie-dye, embroidery, yarn work, scrapbooking, hand, and machine sewing. Students will study clothing detail and construction, basic sewing techniques, pattern layout, and simple modification.  Information presented in this class may lead students to Fashion or Interior Design classes at the high school. Creativity, motivation, and a desire to be SEW MUCH MORE is a must! 

     1422 - Fashion Merchandising and Retailing
    Grades 10-12 | Credits: 2.5

    This course was designed to introduce students to the exciting world of fashion.  Students will learn about clothing design and selection, various components of the apparel industry, and fashion careers. Students are expected to demonstrate proficiency in all CPIs listed.  Fashion Merchandising and Retailing were designed to give a general overview of the world of fashion.  Students will learn about designer ready-to-wear, private label lines, and electronic marketing of fashion goods.   Students will also look at future directions and trends that apparel manufacturers and retailers are likely to take.

     2362 - Culinary Essentials
    Grade 8-9 | Credits: 2.5 | Co/Prerequisite: Creative Living I

    This introductory food preparation course is designed to provide students with basic food preparation skills, cooking principles and techniques that they can apply to their daily lives, or to use as a base foundation to continue in the Culinary Arts program. Through classroom demonstrations, various learning strategies, and hands-on laboratory experiences, the students will become proficient in the use of standard cooking utensils and equipment, recipe terms, recipe completion skills, ingredient identification, ingredient purpose, and substitutions. Units of study will include kitchen and food safety, recipe measurements and development, baking, fruits and vegetables, dips and sauces, microwave cookery, dairy, eggs, meats and desserts.

    The course will present the opportunity for students to become familiar with aspects of many food careers (food critics, chef work, marketing, baking, etc.) in addition to the laboratory experiences to lay the foundation for those that wish to continue in the Culinary Arts program here in East Brunswick.  Students will also gain strength in decision-making skills, time management, organization and cooperation with group work.

     1351 - Culinary Arts I
    Grade 10-12 | Credits: 2.5

    This course is designed to provide students with basic food preparation principles and techniques that allow students to live and work independently. Kitchen safety, food safety, and sanitation, kitchen utensil, and equipment, introductory knife skills, measurements, abbreviations, equivalents, recipe interpretation, food preparation terminology, are all taught as a foundation for the course. The food units introduced in this course correlate with My Plate and include the following areas of study: vegetables and fruits, introductory baking, quick breads, yeast breads, herbs and spices, American Regional Cuisine, pasta, grains, and cereals, proteins, and dairy.

    The use of cooperative learning groups in the classroom will give students the opportunity to demonstrate teamwork, leadership roles, decision-making strategies, time management, and conflict resolution skills. The application of these learned family and consumer science skills will assist our students in all aspects of their daily lives and careers.

    All students will receive the NJ Food Handlers Certification before lab work begins.

     1352 - Culinary Arts II
    Grade 11-12 | Credits: 2.5 | Prerequisite:  Culinary Arts I

    This course is designed to provide students with intermediate/advanced food preparation principles and techniques that allow students to live and work independently.  Coursework builds and focuses on improving and perfecting skills previously learned in Culinary Arts I; Course units include advanced knife skills, vinaigrettes, plate presentation, stocks and soups, hot and cold sandwiches, sauces, various International cuisines, desserts, and introductory careers in culinary. Through lab work in small groups, the students gain confidence, employability skills and an appreciation of cultural diversity.  Students participate in “QuickFires” where they are urged to design original recipes based on each unit.  A highlight of the semester’s work is a special, ‘Iron Chef’ culinary competition.

     1358 - Culinary Arts III Honors
    Grade 11-12 | Credits: 2.5 | Prerequisite:  Culinary Arts II

    Recommended Electives for Program Enhancement: Food for Fitness, Food Science and Nutrition, Healthy Eating On the Go.

    Culinary Arts III is designed to advance previously developed culinary skills and align them with current industry standards. Through learning experiences that combine classroom instruction with culinary labs, students will learn to apply their knowledge and skills to be successful in industry-related fields. Students will also be exposed to fine dining, urged to think outside of basic recipes to cook and bake creatively, develop original dishes and menus, and follow current food trends and career pathways. Students are encouraged to participate in extended learning experiences such as career and technical student organizations, such as FCCLA, and other leadership or extracurricular organizations.

     2363/1356 - Food Science and Nutrition
    Grade 8-12 | Credits: 2.5

    The intention of this comprehensive program is to inspire and engage students, at all ability levels, in the exploration of standard scientific principles relating to food.  The students will recognize the involvement and importance of food in our everyday lives.

     1354 - Human Growth and Development
    Grade 10-12 | Credits: 2.5

    This course is for students who want to learn about the child from prenatal development to adult life. Students explore the unique world of life cycle developmental stages through discussion, videos, observations of people of various ages and hands-on projects.   A visit to the EBHS Preschool is a highlight of the course. Topics such as family dynamics, dating, child abuse, and communication skills are covered. Projects include the “Sugar Baby Parenting” and “Baby Think It Over,” where students have the opportunity to bring Baby Think It Over, the robotic baby, home for an overnight experience. 

     1355 - Preschool Education Honors (Teaching Laboratory)
    Grade 11-12 | Credits: 10

    Due to school closures, no application is necessary.  Please contact your counselor if you would like to request Preschool for next year.

    Preschool Education is a full-year elective Honors course, which meets for two periods every day.  This course gives students interested in the field of education a competitive edge over other students who continue their studies in the field of education.  Students learn, plan, teach and observe children, ages 3-5 years of age, in a laboratory preschool setting.  Prior to the arrival of the preschoolers in mid-October, the course is devoted to child development, guidance techniques, teaching methods, observational techniques, scheduling and routines needed to work with the preschool-aged child. This unique course allows the students to apply their new skills and concepts to conduct and supervise a preschool.   Students will continue to learn, plan and develop with the opportunity to practice these skills in storytelling, creative movement, art, music and theme teaching.  The students gain confidence, knowledge, and skills to assist in careers relating to children, and Preschool Education is an exceptional opportunity for those students who are interested in teaching. Students electing to take Preschool may also be interested in the Teaching Practicum Honors course.

     1357 - Teaching Practicum Honors  (Teacher Cadet Program)
    Grades 11-12 | Credits: 5 | Transportation must be provided by the student

    Due to school closures, no application is necessary.  Please contact your counselor if you would like to request Teaching Practicum for next year.

    Teaching Practicum Honors is a course based on a nationally recognized curriculum-based program with implementation in 34 states across the nation. The Teaching Practicum Honors class allows the student to participate in a mini student teaching program making them competitive with other students interested in pursuing this field.  This course includes the study of the history, development, organization, and practices of preschool, elementary and secondary education. There are three major focus sections in the course: Experiencing the Learner, Experiencing the Classroom and Experiencing the Profession.  Students will learn about the overall operation of schools, their responsibilities as a teacher within a school and the many career possibilities in the field of education.  (Principal, Curriculum Coordinator, School Board Member, School Counselor, Special-Education Teacher, Speech Therapist, etc.) Students electing to take the Teaching Practicum Honors class may also be interested in our Preschool Lab course.

    Note:  Students electing to take Teaching Practicum Honors, (Teacher Cadet Program) have the option of earning three college credits from Rider University. To earn college credit, students must pay a tuition fee to Rider University. 

     1361 - Convenient Cuisine
    Grades 10-12 | Credits: 2.5

    This course is designed to provide students with basic food preparation principles and techniques that allow students to live and eat healthily when life and work make finding time to prepare meals difficult. The units introduced in this course correlate with My Plate and include the following areas of study: knife skills, measuring, microwave, pasta, table settings/manners, food preparation using readily available convenient foods, breakfast/eggs, and consumerism. 

    The use of cooperative learning groups in the classroom will give students the opportunity to demonstrate teamwork, leadership roles, decision-making strategies, time management, and conflict resolution skills. The application of these learned family and consumer science skills will assist our students in all aspects of their daily lives and careers.

     1362 - Food for Fitness
    Grades 10-12 | Credits: 2.5

    This course provides students with hands-on culinary experience combined with innovative nutritional approaches to food preparation. This course is designed to show how food can support a radiant level of health and wellness and includes all aspects of plant-based, natural foods cooking.