Cosmetologist (Cosmetic Services Cluster)

ORIENTATION  LEVEL  COURSES

 F100 Learning for Independence, Family, and Employment (LIFE)

Course length: 1 semester

Course credit: .5

Grade level: 9, 10

This course introduces the student to the field of family and consumer sciences.  It focuses on the total well – being of the person in order to develop a healthy, well – adjusted, self confident individual, family member, and worker.  Eight basic units included in the course are: healthful lifestyles, self esteem, relationships, management, parenting, human development, life situations, and careers. (If the suggested course content is provided through instruction at earlier grade levels, students should enroll in more advanced subject – matter courses at the ninth grade level.)

F101 CLOTHING AND TEXTILES I

Course length: 1 semester

Course credit: .5

Grade level: 9, 10

This course provides knowledge and understanding of textiles, fashions, and fabrics in meeting the clothing and fabric (fashion) product needs of individuals, families, and the general public.  The course content centers around developing competencies in the following duty areas; selecting clothing and textile products using goal – making skills; meeting social, physical, psychological, and economic needs in evaluating, selecting, and caring for clothing and textiles; appraising clothing / textile products contributing to health, safety, and comfort; maximizing resources in selecting, constructing, altering, repairing, and remodeling clothing / textile products; communicating intended clothing image to others; and approving decisions necessary for clothing and textile needs.  Information and experiences to provide an understanding of the psychological aspects of fabric products as related to the needs of people, and the jobs and careers using competencies related to textiles and fabrics and fashion are included throughout the course

F201 FOODS AND NUTRITION I

Course length: 1 semester

Course credit: .5

Grade level: 9, 10

This course includes the basic classroom and laboratory experiences needed to develop a knowledge and understanding of basic food principles and nutrition for people of all ages.  Course content centers around: food service and preparation management using the decision making process; meeting basic needs by applying nutrition concepts; meeting health and safety needs in planning, preparing, and serving food; maximizing resources when planning / preparing / serving food; promoting hospitality in food practices; and analyzing individual and family nutritional needs in relation to change.  Information related to careers in foods and nutrition is incorporated throughout the course.