NHS Program of Studies: Family & Consumer Sciences

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Department Mission

The mission of the Family and Consumer Sciences program is to help individuals become competent, self-reliant, confident and caring in managing their personal, family and work lives.

Our program is designed to meet the needs of students interested in:

  1. Developing the personal skills and acquiring the knowledge necessary for living independently and effectively;
  2. Investigating careers in food and nutrition, such as dietetics, restaurant management and food science;
  3. Investigating careers in human services and family studies, such as education, social work, counseling and psychology.

Five-Unit Sequence in Family and Consumer Sciences

A five-unit sequence in Family and Consumer Sciences may be used toward a Regents diploma with advanced designation and those choosing this sequence may waive the world language requirement. Two courses in the Family and Consumer Sciences Department, Child Psychology I and Child Psychology II, allow students to earn college credit through the College in the High School Program in cooperation with Schenectady County Community College. This program enables students to earn college credit while completing their coursework at the high school. Students must complete Child Psychology I and Child Psychology II to be eligible. Participation in the program is optional and a discounted tuition fee is required. Enrollment in the program occurs at the beginning of the Child Psychology II course. Students should see their counselors or a Family and Consumer Sciences teacher for more information.

FACS 5-Unit Sequence

  • Child Psychology I – 1/2 Unit
  • Child Psychology II – 1/2 Unit
  • Beginning Culinary Arts – 1/2 Unit
  • Intermediate Culinary Arts – 1/2 Unit
  • Advanced Culinary Arts – 1/2 Unit
  • Fashion, Design, Textile and Merchandising – 1/2 Unit


  • Career and Financial Management I and II – 1 Unit


  • Career Exploration Internship Program (CEIP) – 1/2 Unit


  • Business Organization & Management
  • Business Law
  • Accounting I
  • Marketing


73250 CHILD PSYCHOLOGY I (College in the High School Program)

1 semester, 1/2 credit, Grades 9-12

This course will focus on the development of preschool-age children. Emphasis is placed on the psychology of children as seen through their play. This course is designed for all students who are interested in increasing their awareness of the childhood years and/or preparing for a future career in a related area. Child visitation days are included in this course.

73300 CHILD PSYCHOLOGY II (College in the High School Program)

1 semester, 1/2 credit, Grades 10-12

This course is a continuation of Child Psychology I. The study of prenatal development, infancy and toddlerhood is included. Emphasis is placed on contemporary issues that affect children. The impact of these issues on children and families will be examined and strategies that encourage the healthy development of all children will be recommended. Students will be required to record observations for their child study portfolio. Prerequisite: Child Psychology I



1 semester, 1/2 credit, Grades 9-12

This course will help students develop a basic understanding of nutritional concepts through hands-on experiences related to food preparation. Through food labs and visits to local stores, students will plan, prepare, and evaluate a wide variety of foods. Safety and sanitation, science and technology of food productions, product identification, recipe selection and interpretation, and measurement and conversion skills are emphasized. As a culminating activity, students will participate in a personal chef simulation project where students will plan and prepare a complete meal for a lucky host.


1 semester, 1/2 credit, Grades 9-12

The exploration of regional foods will provide the backdrop for this course that is designed for students who are familiar with basic food preparation and kitchen management. Activities include group planning, preparation and evaluation of food products. Topics include: regional cuisine of the United States, an investigation of international cuisine; and current issues related to food in a global society. Regions of cuisine exploration may include Mediterranean, Scandinavia, Central Europe, Middle East, Caribbean, South and Central America, India, China, Thailand, and Japan. Prerequisite: Students enrolled in this course must have successfully completed Beginning Culinary Arts.


1 semester, 1/2 credit, Grades 10-12


1 semester, 1/2 credit, Grades 11-12

Advanced Culinary Arts 1 and 2 are sequential courses that focus on complete preparation and management of gourmet meals. Specific topics include appetizers, soups, salads, sauces, main courses and desserts. Flavor pairing, seasoning, food styling, plating, and garnishing are all stressed. Current food trends, the future of food and global food trends are also examined as well as career pathways in gourmet or global foods.. Prerequisite: Students enrolled in this course must have successfully completed Intermediate Culinary Arts

Career Development Courses


1 semester, 1/2 credit, Grades 9-12

The purpose of this one-half unit course is to provide students with the opportunity to learn about features of our economy, explore a variety of careers, learn the skills and competencies needed for success in the workplace and to become financially literate. Employment practices from a personal perspective will be explored and an understanding of the job selection processes will be developed. This course seeks to develop progressive skills and behaviors that help young people integrate their role within the workplace, home and the community.


1 semester, 1/2 credit, Grades 9-12

This half year course provides students the opportunity to study a range of financial alternatives and explore basic decisions necessary to become informed employees, consumers, and citizens. General principles will be combined with practical applications to develop personal financial literacy. Finance topics include consumer credit, taxes, life and health insurance, as well as investments. In addition, a heavy emphasis is placed on student awareness of working conditions and important factors involved with employee-benefit packages. Students will make actual preparations for entering the workforce while developing skills in communication, interviewing, critical thinking, and decision making. Students must complete a job shadow experience during the semester as part of the course requirements.


1 year, 1/2 credit, Grade 12

This elective course combines in-school instruction with workplace internships. It is designed for students who wish to explore career opportunities by observing, working alongside and dialoguing with adult role models in the workplace. CEIP was created to better prepare students to make responsible career choices while becoming active, contributing members of their community. Students will spend most of their time working in the field. Individual student interests will be accommodated as much as possible. Internships may occur outside of the school day. STUDENTS WILL NEED TO PROVIDE THEIR OWN TRANSPORTATION. This program provides an excellent opportunity to explore individual interests and skills. Credit is awarded based on the successful completion of in-school instruction and 54 internship hours. (CEIP can only count as 1/2 credit toward the calculation of a student’s course load.) No prerequisite



1 semester, 1/2 credit, Grades 9-12

This course will provide students knowledge, experience, and skills related to design, production, acquisition of and distribution in the textiles and fashion disciplines. Topics include: exploration of textiles and fashion industries; elements of science and design in textiles and apparel; textiles principles and applications; social, psychological, cultural, and environmental aspects of clothing and textiles selection; critical thinking applied to consumer options for fashion, textiles, and related equipment, and tools; impacts of technology; construction and alteration skills; contemporary issues, including global applications. This course is hands-on and project based and will provide opportunities for students to display creativity, problem solving, and self expression through the study of design and production.