MHS Home Economics Department

Home Economics

GRADES	COURSES OFFERED	CREDITS
9,10,11,12	Home Economics Orientation	1/2
10,11,12	Adult Living I	1/2
11,12	Adult Living II	1/2

HOME ECONOMICS ORIENTATION

1/2 credit

(1 semester)

Grades: 9,10,11,12
Prerequisite: None
This course is designed to give students a general overview of the home economics field and its relationships to homes, families, occupations, and financial situations today. Educational experiences are planned to assist students in understanding themselves and their roles as men and women in today’s societies. They will realize the purpose and potential of home economics education. The course content includes basic information from the following duty areas: orientation to the world of work; resource management; foods and nutrition; fashion and home furnishing and decoration.

ADULT LIVING I

1/2 credit

(1 semester)

Grades: 10,11,12
Prerequisite: None
This course is designed to help students think through the responsibilities, satisfactions, and stresses of adulthood. Many types of adult situations are examined. Stress prevention, management, and the work of community agencies are emphasized. The course content includes the following duty areas: managing and organizing adult responsibilities; applying decision-making and goal-setting skills, practicing health and safety standards; providing experiences which encourage maximizing resources; encouraging positive human relations and evaluating the impact of family and career changes. Students will prepare resumes and practice job interview skills.

ADULT LIVING II

l/2 credit

(l semester)

Grade: 11,12
Prerequisite: None
Lab Fee: $20
This course is designed to encourage interest in the importance of good nutrition throughout the life cycle; to develop an understanding and appreciation of all kinds of food; to strengthen decision-making in choice, storage, and preparation of food; to encourage good management practices which will lead to conservation of food, time, money, and energy; and to practice skills needed for food preparation and serving.

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