Activities provide instruction in using sewing tools and equipment.
The purpose of this course is to prepare students to understand the principles of lean cooking, nutrition choices, and exercise as they relate to total body fitness. Food Production II and III must be taken during the same term. The purpose of this course is to prepare students for the twenty-first century. Major emphasis should be placed on the latest technology as it relates to the home and family. It is designed for one year with a possible exit at the first semester and may be taught in a non-sequential order.