Family Consumer Science(FCS)

For Family Consumer Science (FCS): Teachers and Courses

Teachers

Valerie Barabe


Darcie Haegele
My name is Ms. Haegele and I am very happy to be a part of the Avalanche team. I received my Bachelor’s Degree from Central Washington University in Family and Consumer Science Career and Technical Education. I believe it is very important for students to learn by doing and that is the experience I strive for students to receive in my classroom.

Please reach out with any questions you have for me at haegedg@puyallup.k12.wa.us

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Courses

Life issues  

Culinary Essentials  

Culinary Essentials is a class designed for the student who enjoys cooking and wants to acquire a strong basic knowledge of food preparation. Emphasis will be on food preparation techniques with a variety of food groups, safety and sanitation guidelines, time management, basic nutrition, storage, presentation, and exploring careers in culinary.

 

Students will engage in activities that will help them gain confidence in working cooperatively as well as independently around food. We will start our adventure off by covering kitchen basics such safety and sanitation, tools and equipment, how to read a recipe, techniques and terminology used, measurement, and knife safety.

 

All students who are enrolled in Culinary Essentials will have the opportunity to earn their Food Handler’s permit and have it paid for by our CTE (Career and Technical Education) department. We know that many students’ first employment opportunity will be in the food industry and seek to ensure that Culinary Essentials students leave the course with the required certification, and transferable skill needed to join the food industry workforce. This card is valid for 2 years.



Culinary Science                                         
                                                                       
Food Scientists

Glacier View Junior High now offers a very exciting class for students to become introduced to the wonderful world of Culinary. In the Introduction to Culinary Science course, students learn the knowledge, skills, and practices required for careers in food science, dietetics, and nutrition.
                                                                     
The course focuses on the relationship between food consumption, health, and human development. Instruction includes risk management procedures, nutritional therapy, technology in food production, and diet and nutritional analysis and planning. Science is integrated throughout the course in such experiments as the caramelization of sugars and starches, the production and growth of yeast, or the effects of temperature on chocolate. Students may study such topics as the effects of antioxidants on humans, the shelf life of food products, and the positive and negative effects of bacteria on food.



Click the link below for information on courses offered and their descriptions.

Course of Study