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Course Information
Family & Consumer Sciences
Family and Consumer Sciences IA
Family and Consumer Sciences IA is designed to provide students with basic information and skills needed to function effectively within the family and within a changing, complex society. Emphasis is given to the development of competencies related to: health and safety procedures related to child care; family and individual health; nutrition and food selection; meal planning, preparation, and service; and career skills. Upon completion of this course, the student should have developed basic life skills that promote a positive influence on the quality of life. Student leadership through Family, Career and Community Leaders of America (FCCLA), is an integral part of this course.
Mary Jane Grayson
The core FACS I course has been divided to be taught as two one-semester courses. FACS IA includes the areas of child care, relationships, foods, and the FCCLA units. (See FACS I for full course description.)

Skills and Knowledge
-Select guidelines for responsible early care.
-Identify ways to enhance children’s play activities.
-Evaluate children’s entertainment for appropriateness.
-Match childhood accidents with preventive measures.
-Analyze safety hazards in the home.
-Determine first-aid responses.
-Distinguish between responsibilities of parents and the early care provider.
-Determine first aid treatments for kitchen accidents.
-Distinguish between different types of fires and proper extinguishing methods.
-Demonstrate how to use a fire blanket and a fire extinguisher.
-Identify sanitary practices that should be followed in food preparation.
-Identify food-borne illnesses and their causes.
-Recognize ways to prevent various types of food contamination.
-Identify factors that contribute to good health.
-Identify reasons why the body needs food.
-Distinguish between the major classes of nutrients.
-Analyze a food label.
-Create a personal calorie guide.
-Select guidelines for operation and care of kitchen equipment.
-Compare kitchen equipment choices.
-Match various kitchen utensils and tools with their appropriate uses.
-Associate mixing, cutting, and cooking techniques with their correct descriptions.
-Evaluate standard recipe and industry recipe formats.
-Convert recipes by increasing or decreasing the amounts of ingredients.
-Identify measurement equivalents.
-Identify the information required on a time-work plan using mise en place.
-Identify factors to consider in meal planning.
-Evaluate variety in menus.
-Design menus to meet nutritional needs.
-Demonstrate eating etiquette.
-Select place settings for meals.
-Arrange a basic table setting.
-Determine dietary considerations in eating grain products.
-Identify guidelines for cooking cereal, rice, and pasta.
-Prepare a quick bread, cereal, or pasta product. (Job Sheet)
-Identify dietary considerations concerning milk products.
-Prepare a recipe using a milk product
-Determine dietary considerations in eating eggs.
-Prepare an egg recipe.
-Recall guidelines that promote success in human relations.
-Identify forms of abuse and harassment.
-Examine personal and emotional needs.
-Identify the types of adolescent physical changes.
-Identify facts concerning sexually transmitted diseases.
-Associate the methods of contraception with their correct descriptions.
National FACS Standards
Family and Consumer Sciences I—CIMC

Supplemental Instructional Videos for FACS I and II - Click on FACS Courses/Resources; FACS Course Content; FACS I and/or FACS II for curriculum based websites, Power Points, and other resources.

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