Family & Consumer Science
                                                                                   Child Development
                                       Julie Jaran / Patricia Buzby
                               Chili Throwndown                      
                                           Culinary Arts
                                      Susan Jaslove / Patricia Buzby
    A WHRHS student who chooses to enter the Child Development course sequence will begin a journey to understand the preschool age child. The beginning student will study the growth and development of children, ages 2  1/2  to 6 years, based on the latest theories of child development. The students will understand the importance of reading to young children and to gain experience and will assist in running a weekly reading program that is offered to the local community.
    Advancing to the upper levels, the student will fully participate in the running of a 4 day per week preschool program that serves approximately 18 preschool age children from the local community. Students will gain experience in writing lesson plans that are presented to the children based on goals and objectives.
     Experience gained throughout the child development program will allow students to attain knowledge about growth, development, behavior, life skills, curriculum development and aspects of exceptional children, all related to the preschool age child.
    The Culinary Arts course helps students develop basic culinary skills, complete individual and group activities, learn to handle food and equipment safely, and cook using a wide variety of methods. Units covered include quick breads, cutlery, eggs, pastry, yeast breads and nutition.
    Course goals include learning basic culinary skills, studying basic nutition concepts, kitchen safety and sanitation procedures, and working in groups to foster cooperation, self-confidence, and management skills.
    The International  Cuisine course explores cuisines from around the world with planning and preparation of a wide variety of ethnic menus. Poultry, meats, fish, vegetarian cuisine will also be studied.
    The Regional Cuisine will allow students to improve culinary skills and nutritional outlook as they prepare regional recipes from the United States. Students will experiment with various cooking methods and techniques, such as pan frying, stewing, and roasting.
Last Modified on October 25, 2016