Family and Consumer Science
The mission of the practical arts curriculum is to provide ALL students with 21st century learning skills with a focus on hands-on, minds-on learning through a S.T.E.M. related curriculum. Instruction will engage students in practical, real world experiences while focusing on ethical behavior, positive communication, collaboration, problem solving, digital citizenship, and use of cutting edge technology.
The vision of the practical arts curriculum is to ensure students will leave the practical arts as productive, responsible, contributing members of an ever-changing society. With practical, real world skills, our students will be prepared for a lifetime of continuous learning and professional success.
Mrs. Lorraine Porter
Mrs. Porter earned her Bachelor of Science in Family and Consumer Science from Immaculata University in 2012. In 2017 she earned her Master of Education in Urban Education from Alvernia University. She has Pennsylvania teaching certifications in both Family and Consumer Science and Business and divides her teaching time between both curriculums. Mrs. Porter teaches Culinary Science I, Principles of Business, Microsoft Office Applications I and Accounting I. Mrs. Porter started her career at Conrad Weiser in 1999 and began teaching in 2013.
Ms. Michelle Strunk
Ms. Strunk received her Bachelor of Science in Home Economics from Indiana University of Pennsylvania and her Master of Education in Curriculum and Instruction from Kutztown University.She teaches Fashion and Textile Design, Clothing Construction, Parenting and Child Development, and Independent Living 11-12.She is a member of the Student Assistance Team and a co-advisor of the Junior Class.Ms. Strunk began teaching in 2001 and has been at Conrad Weiser since 2009.
Mrs. Misty Witman
Mrs. Witman became an instructor in the Family and Consumer Sciences Department in January 2009. She graduated from Immaculata University in 2008 with a degree in Family and Consumer Sciences Education. She also has a Masters in degree in 21st Century Learning from Wilkes University and a Masters in Nutrition Education from Framingham State University. She is Co-Advisor of the junior class, a member of the Renaissance committee and the sunshine committee. Mrs. Witman teaches Culinary Science 1, Culinary Science 2 and Community Food Service.
This course introduces the skills students need to cope with the realities of life in a changing society. This course focuses on helping the students become more self-sufficient by giving them the tools for intelligent decision making. Topics of discussion include the effect of values, needs and goals on the decision making process, getting your first job, successful relationships, basic personal care needs, and staying safe in a virtual world. This course will include a long-term inventory of on-line behavior for each student.
Independent Living 11-12 introduces the skills students need to cope with the realities of life in a changing society. This course focuses on helping students move towards independence by studying various areas of everyday adult life. Topics of discussion include investing in yourself, your future career, money management (including but not limited to budgets, buying a car, renting vs. buying a home, credit and fraud), coping with stress and relationships. This course will include a long - term budgeting project.
Families are an important aspect of today’s society. In this course positive interpersonal and family relationships and a realistic understanding of the stages of the human life cycle will be taught. Specific emphasis will be on the responsibilities of parenting and the developing child. The connections among the individual, the family, and the world of work will be experienced through many special presenters, trips to area agencies and centers, and family research. A goal of the course is for the students to realize their individual potential in their present and future family, the community, and their future careers. This course is for students in grades 9 through 12.
This course will explore the world of clothing from the cultivation of natural fibers to the marketing of apparel. We will learn about influential people and designers in the fashion world and careers available within the industry. Students will plan, select, repair and construct clothing and other textile products. Students will be required to purchase materials for individual projects. Open to students in grades 9 through 12.
(Prerequisite: Fashion and Textile Design and teacher approval) This course is for those students who have successfully completed Fashion and Textile Design and wish to increase their knowledge and skills in clothing construction. We will learn advanced construction and garment alteration techniques and beginning pattern making skills. Students will be required to purchase materials for individual projects. This course is open to students in grades 10 through 12.
This course emphasizes valuable skills and techniques for basic food preparation. Students develop the ability to make nutritionally sound food choices. Special attention is given to basic food preparation skills, reading recipes, kitchen safety, kitchen sanitation, and food safety. Nutrition, meal planning, table settings, and manners are also included. Assignments requiring preparing foods at home are a part of this course. Careers in the fields of culinary arts will be explored. A class trip to a food relate d industry is taken. This course requires a personal project fee of $30.00 per student for food supplies. Food labs may include common food allergens. Students with food allergies should confer with the teacher before choosing this class. This course is open to students in grades 10 through 12.
(Prerequisite: Passing grade in Culinary Science I) This course is designed to enhance the student’s knowledge of the valuable skills and techniques for basic food preparation. Students are offered the opportunity to further their basic skills of food preparation as they prepare a wide variety of foods including but not limited to fruits, vegetables, vegetarian, meats, poultry and foods from different cultures. This course will help the student to develop an expertise in planning and preparing meals. Assignments requiring preparing foods at home are a part of this course. Careers in the fields of culinary arts will be explored. A class trip to a food related industry is taken. This course requires a personal project fee of $30.00 per student for food supplies. Food labs may include common food allergens. Students with food allergies should confer with the teacher before choosing this class. Open to students in grades 11 and 12.
(Prerequisite: Passing grade in Culinary Science 1 and teacher approval) In this course students will be introduced to the preparation, cooking, and presentation of food for school and community events. Emphasis will be placed on the planning and executing of cooking services for large occasions. Basic food preparation skills learned in Culinary Science 1 will be showcased, by preparing weekly or biweekly meals in class and for staff members. A small project fee may be required. This course is available to students in grades 11 and 12