Printed on 5/19/2024

Family & Consumer Sciences Education Instruction New

10-522-8 Associate Degree (AAS) Part Time, Full Time 61 Credits Financial Aid Eligible Times of Day: Day, Evening Location*: Appleton

*If general education courses are required, they may be available at multiple locations.

The Family and Consumer Sciences Education Instruction program will prepare you to teach in family and consumer science programs at various educational levels. You’ll be ready to teach occupational, vocational and educational subjects to students at the middle and secondary school levels. The array of learning opportunities includes baking, culinary and hospitality in addition to interior design. Child development, behavior management and student support techniques are also covered culminating with practicum experiences in the K12 setting. See Admissions/Additional Information for licensure requirements that may be required.

COURSE LIST

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Course list for reference only. Current students please refer to your individualized program plan or see your advisor.
**Outside effort hours are an estimate based on state standards, and may vary from person to person.

    Technical Studies (43 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • Introduction to Hospitality
    10-109-152
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109152
    • Credits: 3.00

    Introduces various aspects of the hospitality industry including lodging, food service, tourism and customer service. Students evaluate potential internship and career opportunities as they explore topics including professionalism, ethics & etiquette.

  • Fundamentals of Design
    10-304-110
    3Credit
    72
    90
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 90
    • Course Number: 10304110
    • Credits: 3.00

    Provides a foundation in the principles and elements of design. The understanding of good design, taste and creativity is stressed in student projects. Students use their projects in a design show.

  • Basic Interior Design
    10-304-125
    3Credit
    72
    90
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 90
    • Course Number: 10304125
    • Credits: 3.00

    Focuses on the basic elements, materials, and mathematics of interior design. Topics include furniture arranging and the treatment of windows, walls and floors.

  • Textiles
    10-304-129
    3Credit
    72
    90
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 90
    • Course Number: 10304129
    • Credits: 3.00

    Studies textiles as they appear in interiors, taking the student from fiber to fabric. Topics include fibers, yarns, fabric construction, finishes and decorating techniques. Emphasis is on selection, care, use and textile legislation as related to the field of interior design.

  • ECE: Child Development
    10-307-179
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10307179
    • Credits: 3.00

    This 3-credit course examines child development within the context of the early childhood education setting. This course focuses on children ages 3-8 years of age.

  • ECE: Family & Community Relationships
    10-307-195
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10307195
    • Credits: 3.00

    This 3-credit course will examine the role of relationships with family and community in early childhood education for children from birth to 8 years of age. In this course, students will complete the Strengthening Families Training.

  • Culinary Fundamentals
    10-316-110
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10316110
    • Credits: 3.00

    Applies the basic principles involved in the purchase, preparation and use of food stuffs. The proper identification and use of equipment and correct measuring techniques are covered. This course provides the theory basis for production courses.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Sanitation for Food Service Operations
    10-316-118
    1Credit
    18
    36

    • Instructional Hours: 18
    • Outside Effort Hours: 36
    • Course Number: 10316118
    • Credits: 1.00

    Focuses on the development of skills to follow sanitation and hygiene provisions in state codes. The Servsafe certification test is included.

  • Nutrition for Culinary Arts
    10-316-119
    1Credit
    18
    36
    N/A

    • Instructional Hours: 18
    • Outside Effort Hours: 36
    • Course Number: 10316119
    • Credits: 1.00

    Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and the nutritional analysis of diets are emphasized.

  • Culinary Foundations
    10-316-125
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10316125
    • Credits: 1.00

    Prepares the entry-level culinary student for future success by introducing knife skills development, cooking principles and methods, and organizational skills and Mise en place (French phrase meaning “put in place” as in set up). Emphasis is placed on hands-on learning and skills development.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316118 - Sanitation for Food Service Op

    AND ANY of the following options:

    • CULINARY 94316006 - Culinary & Food Serv. Uniform

    • CULINARY 94316007 - Accelerated Culinary Uniform​

    • CULINARY 94316012 - FCS Uniform​

  • Science of Baking
    10-316-170
    2Credit
    54
    54
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316170
    • Credits: 2.00

    Focuses on identifying, applying and interpreting the scientific concepts of the baking process. Topics include recipe conversion, scaling, measurement, baking terminology, equipment identification and use, timing, heat transfer, ingredient functionality, presentation and display. This course combines lab and lecture activities.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • Accuplacer Reading 250+ OR HS GPA 2.75+ OR ACT Reading 18+ OR Reading Level 3 Coursework

    • Accuplacer Sentence 237+ OR HS GPA 2.75+ OR ACT English 15+ OR English Level 1 Coursework

    • CULINARY 94316006 - Culinary & Food Serv. Uniform OR CULINARY 94316012 - FCS Uniform​

    OR ALL of the following:

    • CULINARY 94316006 - Culinary & Food Serv. Uniform OR CULINARY 94316012 - FCS Uniform​

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • EDU: Introduction to Educational Practices
    10-522-103
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10522103
    • Credits: 3.00

    Students analyze preK-12 education in the United States, determine roles and responsibilities of school personnel, and explore current trends and best practices. Students identify how students learn and the foundations of lesson planning. Students analyze assessment strategies, classroom management, and techniques for supporting learners.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • E CHILD 10522104 - EDU: Technology in Ed

    • E CHILD 10522150 - EDU: Intro to FCS Education

  • EDU: Behavior Management
    10-522-105
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10522105
    • Credits: 3.00

    Students analyze the behavior of students in educational settings. Emphasis will be given to examining the influences on behavior and creating proactive learning environments through behavioral interventions and support. Students will evaluate strategies for creating a safe and supportive classroom environment.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • E CHILD 10307179 - ECE: Child Development

    • E CHILD 10522106 - EDU: Child & Adol Dev

  • EDU: Supporting Students with Disabilities
    10-522-124
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10522124
    • Credits: 3.00

    Students identify research-based interventions for learners in categories defined by the Individuals with Disabilities Education Act (IDEA). Students interpret Individualized Educational Programs and examine special education related services available for learners. Students collect data to document student behavior and academic performance and recommend program adaptations and accommodations for students with disabilities while applying the concepts of least restrictive environment and inclusion.

    Prereq: Student has completed or is in process of completing ANY of the following options:

    • E CHILD 10522105 - EDU: Behavior Management

    • E CHILD 10522107 - EDU: Overview of Spec Ed

  • EDU: Intro to Family & Consumer Sciences Education
    10-522-150
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10522150
    • Credits: 3.00

    Covers the history of Family and Consumer Sciences (FCS) education, current trends, and the future of the field. Students will gain a broad understanding of curricular framework, course development methodology, FCS education philosophy, and how FCS areas such as baking, culinary, education, and interior design fit into the broader aspect of K-12 education.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • E CHILD 10522103 - EDU: Intro to Ed Practices

  • EDU: Family and Consumer Sciences Industry Co-Op
    10-522-151
    1Credit
    72
    0
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 0
    • Course Number: 10522151
    • Credits: 1.00

    Provides students with professional experience in an occupational field related to Family and Consumer Sciences. Participants in this course are responsible for gaining employment in a baking, culinary, hospitality, interior design, or an early childhood related field.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • E CHILD 10522105 - EDU: Behavior Management

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • E CHILD 10522124 - EDU: Supporting Stu w/Disab

  • EDU: Family and Consumer Sciences Practicum 1
    10-522-152
    2Credit
    144
    0
    N/A

    • Instructional Hours: 144
    • Outside Effort Hours: 0
    • Course Number: 10522152
    • Credits: 2.00

    Students apply the skills learned in previous program courses in a school setting while under the supervision of a Department of Public Instruction certified teacher. Students support learners while demonstrating professionalism. Students begin the reflective process.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • E CHILD 10522151 - EDU: FCS Industry Co-Op

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • E CHILD 10522150 - EDU: Intro to FCS Education

  • EDU: Family and Consumer Sciences Practicum 2
    10-522-153
    2Credit
    144
    0
    N/A

    • Instructional Hours: 144
    • Outside Effort Hours: 0
    • Course Number: 10522153
    • Credits: 2.00

    Students apply the skills learned in previous program courses in a school setting while under the supervision of a Department of Public Instruction certified teacher. Students support learners and while demonstrating professionalism. Students apply job search skills.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • E CHILD 10522152 - EDU: FCS Practicum 1

    General Studies (18 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • Written Communication
    10-801-195
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10801195
    • Credits: 3.00

    Develops writing skills which include prewriting, drafting, revising, and editing. A variety of writing assignments are designed to help the learner analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Also develops critical reading and thinking skills through the analysis of a variety of written documents.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Speech
    10-801-198
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10801198
    • Credits: 3.00

    Explores the fundamentals of effective oral presentation to small and large groups. Topic selection, audience analysis, methods of organization, research, supporting evidence, delivery techniques, active listening, and other essential elements of speaking successfully, form the basis of the course. Includes informative, persuasive, and occasion speech presentations. Audience requirements to be determined by the individual colleges.Â

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Math w Business Apps
    10-804-123
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10804123
    • Credits: 3.00

    This course integrates algebraic concepts, proportions, percents, simple interest, compound interest, annuities, and basic statistics with business/consumer scenarios. It also applies math concepts to the purchasing/buying and selling processes.

    Prereq: Student has completed or is in process of completing ANY of the following options:

    • Accuplacer Arithmetic 250+ OR HS GPA 2.75+ OR ACT Math 16+ OR Arithmetic Level 1 Coursework

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Developmental Psychology
    10-809-188
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10809188
    • Credits: 3.00

    Developmental Psychology is the study of human development throughout the lifespan. This course explores developmental theory and research with an emphasis on the interactive nature of the biological, cognitive, and psychosocial changes that affect the individual conception to death. Application activities and critical thinking skills will enable students to gain an increased knowledge and understanding of themselves and others.

    Prereq: Student has completed or is in process of completing ANY of the following options:

    • SOC STY 10809198 - Intro to Psychology

    • Student is in progress in Practical Nursing (31-543-1) Program of Study

    • Instructor Consent

  • Intro to Sociology
    10-809-196
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10809196
    • Credits: 3.00

    Introduces students to the fundamental sociological concepts, including sociological perspectives, research methods, the significance of culture in society, and the socialization process. Other topics include deviance, the impact of groups on behavior, societal inequities, global changes, the role of social institutions, and social stratification.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Intro to Psychology
    10-809-198
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10809198
    • Credits: 3.00

    This science of psychology course is a survey of multiple aspects of behavior and mental processes. It provides an overview of topics such as research methods, theoretical perspectives, learning, cognition, memory, motivation, emotions, personality, abnormal psychology, physiological factors, social influences, and development.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

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Expected Competencies


For more information visit our Credit For Prior Learning page.