Common Planner
K–12 Standards

Family and Consumer Sciences (Grades 9-12)

Other Connecticut CTE sets

Family Consumer Science

  • A

    Early Childhood Education and Services FCS.EC

    1. 1

      Family and Consumer Sciences Skills: Develop a common core of skills related to Family and Consumer Sciences Education.FCS.EC.A

      1. a

        Describe the impact of technology on individual and family resources as related to child development, parenting education, and early childhood education and services.FCS.EC.A.1

      2. b

        Describe the roles of teamwork and leadership skills in the family, workplace, and community.FCS.EC.A.2

    2. 2

      Principles of Human Growth and Development: Analyze principles of human growth and development during childhood.FCS.EC.B

      1. a

        Analyze physical, emotional, social, moral, and intellectual development.FCS.EC.B.3

      2. b

        Interpret interrelationships among physical, emotional, social, and intellectual aspects of human growth and development during childhood.FCS.EC.B.4

    3. 3

      Factors Affecting Human Growth and Development: Analyze conditions that influence human growth and development during childhood.FCS.EC.C

      1. a

        Describe the impact of heredity and environment on human growth and development during childhood.FCS.EC.C.5

      2. b

        Explain how society's changing economic and technological conditions influence individual growth, including parenting practices of caregivers and family members.FCS.EC.C.6

      3. c

        Compare the effects of gender, ethnicity, and culture on individual development during childhood.FCS.EC.C.7

      4. d

        Analyze the effects of life events during childhood on an individual’s physical and emotional development.FCS.EC.C.8

    4. 4

      Strategies for Promoting Growth and Development: Analyze strengths that promote growth and development during childhood.FCS.EC.D

      1. a

        Explain the role of nurturance on the growth and development of children.FCS.EC.D.9

      2. b

        Explain the role of communication on the growth and development of children.FCS.EC.D.10

      3. c

        Analyze the role of family and support systems in meeting the growth and development needs of children.FCS.EC.D.11

    5. 5

      Roles and Responsibilities of Parenting: Analyze the roles and responsibilities of parenting.FCS.EC.E

      1. a

        Examine parenting roles across the life span.FCS.EC.E.12

      2. b

        Summarize expectations and responsibilities of the family unit.FCS.EC.E.13

      3. c

        Identify potential consequences of parenting practices for the individual, family, and society.FCS.EC.E.14

      4. d

        Assess various societal conditions that impact parenting across the life span.FCS.EC.E.15

      5. e

        Compare and contrast cultural differences in roles and responsibilities of parenting.FCS.EC.E.16

    6. 6

      Parenting Practices: Evaluate parenting practices that maximize human growth and development.FCS.EC.F

      1. a

        Describe communication and nurturing strategies that promote positive selfesteem in children.FCS.EC.F.17

      2. b

        Analyze common practices and emerging research about discipline on human growth and development.FCS.EC.F.18

      3. c

        Assess the possible impacts of abuse and neglect on children and families and describe methods for prevention.FCS.EC.F.19

      4. d

        Determine criteria for selecting care and services for children.FCS.EC.F.20

    7. 7

      External Support Systems: Evaluate external support systems that provide services for parents.FCS.EC.G

      1. a

        Explore community resources that are available to parents and families.FCS.EC.G.21

      2. b

        Analyze the benefits of community resources and support systems for individuals and families.FCS.EC.G.22

    8. 8

      Pre-Parenting Factors: Analyze physical and emotional factors related to beginning the parenting process.FCS.EC.H

      1. a

        Identify biological processes related to prenatal development, birth, and health of child, mother, and father.FCS.EC.H.23

      2. b

        Distinguish biological and environmental factors that affect the health of the child and parents.FCS.EC.H.24

      3. c

        Explain the emotional factors of prenatal development and birth in relation to the health of the parents and child.FCS.EC.H.25

      4. d

        Analyze alternatives to biological parenthood.FCS.EC.H.26

      5. e

        Identify legal and ethical technological advances from conception to birth.FCS.EC.H.27

    9. 9

      Career Paths: Analyze career paths within early childhood education, childcare services, and related fields.FCS.EC.I

      1. a

        Demonstrate interpersonal skills that promote positive and productive relationships with children.FCS.EC.I.28

      2. b

        Determine the roles and functions of individuals engaged in early childhood education childcare services, and related fields.FCS.EC.I.29

      3. c

        Identify education and training requirements and opportunities for career paths in early childhood education, childcare services, and related fields.FCS.EC.I.30

      4. d

        Explore career opportunities in early childhood education, childcare services occupations, and related fields.FCS.EC.I.31

      5. e

        Describe and demonstrate effective employability skills.FCS.EC.I.32

    10. 10

      Developmentally Appropriate Practices: Analyze developmentally appropriate practices to plan for early childhood education and childcare services.FCS.EC.J

      1. a

        Apply child development theories and assess their implications for educational and childcare practices.FCS.EC.J.33

      2. b

        Determine a variety of assessment methods to observe and interpret children's growth and development.FCS.EC.J.34

      3. c

        Identify various cultural and environmental influences when assessing children's development.FCS.EC.J.35

    11. 11

      Integration of Curriculum: Demonstrate integration of curriculum and instruction to meet children’s developmental needs and interests.FCS.EC.K

      1. a

        Identify a variety of curriculum and instructional models.FCS.EC.K.36

      2. b

        Plan and implement learning activities in all curriculum areas that meet the developmental needs and learning styles of children.FCS.EC.K.37

      3. c

        Develop and demonstrate a variety of teaching methods to meet individual needs of children.FCS.EC.K.38

      4. d

        Determine and demonstrate methods to establish activities, routines, and transitions.FCS.EC.K.39

    12. 12

      Safe and Healthy Learning Environment: Plan a safe and healthy learning environment for children.FCS.EC.L

      1. a

        Describe methods to manage physical space, maintaining a safe and healthy learning environment.FCS.EC.L.40

      2. b

        Describe and implement strategies to teach children health, safety, and sanitation habits.FCS.EC.L.41

      3. c

        Plan for the nutritional needs of children.FCS.EC.L.42

      4. d

        Describe the process for recognizing and reporting suspected child abuse and neglect.FCS.EC.L.43

      5. e

        Identify basic health practices and disease prevention procedures for workers and children regarding childhood illness and communicable diseases.FCS.EC.L.44

      6. f

        Demonstrate security and emergency procedures.FCS.EC.L.45

    13. 13

      Positive Collaborative Relationships: Demonstrate techniques for positive collaborative relationships with children.FCS.EC.M

      1. a

        Identify and implement developmentally-appropriate guidelines for behavior.FCS.EC.M.46

      2. b

        Demonstrate problem-solving methods and skills used with children.FCS.EC.M.47

      3. c

        Identify and apply interpersonal skills that promote positive and productive relationships with children and families.FCS.EC.M.48

      4. d

        Determine methods for constructive and supportive interactions with parent/caregiver.FCS.EC.M.49

  • B

    Nutrition and Food ProductionFCS.N

    1. 1

      Family and Consumer Sciences Skills: Develop a common core of skills related to Family and Consumer Sciences Education.FCS.N.A

      1. a

        Analyze ways in which individuals and families manage resources to meet goals related to food acquisition, and production, and nutrition.FCS.N.A.1

    2. 2

      Nutrition and Wellness Practices: Analyze factors that influence nutrition and wellness practices across the life span.FCS.N.B

      1. a

        Explain the impact of physical, psychological, cultural, spiritual, and social influences on food choices.FCS.N.B.2

      2. b

        Describe the impact of global and local events and conditions on the cost and availability of foods.FCS.N.B.3

    3. 3

      Nutritional Needs: Evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span.FCS.N.C

      1. a

        Describe the effect of nutrients on health, appearance, and peak performance.FCS.N.C.4

      2. b

        Explain the relationship of nutrition and wellness to individual and family health throughout the life span addressing the diversity of people, culture, and religions.FCS.N.C.5

      3. c

        Describe the impact of food and diet fads, food addictions, and eating disorders on wellness.FCS.N.C.6

      4. d

        Evaluate sources of food and nutrition information, including food labels, related to health and wellness.FCS.N.C.7

    4. 4

      Acquisition, Handling, and Use of Foods: Demonstrate the ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.FCS.N.D

      1. a

        Demonstrate the ability to select, store, prepare, and serve nutritious foods.FCS.N.D.8

      2. b

        Describe principles to maximize nutrient retention in prepared foods.FCS.N.D.9

      3. c

        Utilize USDA dietary guidelines to select foods that promote a healthy lifestyle.FCS.N.D.10

    5. 5

      Food Safety: Evaluate factors that affect food safety, from production through consumption.FCS.N.E

      1. a

        Determine conditions and practices that promote safe food handling, production, and consumption.FCS.N.E.11

      2. b

        Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.FCS.N.E.12

      3. c

        Describe food borne illness as a health issue for individuals and families.FCS.N.E.13

    6. 6

      Career Paths: Analyze career paths within hospitality, food production and services, and food science.FCS.N.F

      1. a

        Determine education and training requirements and opportunities for career paths in food production and services.FCS.N.F.14

      2. b

        Identify opportunities for employment.FCS.N.F.15

    7. 7

      Safety Issues: Demonstrate procedures applied to safety issues.FCS.N.G

      1. a

        Demonstrate procedures applied to safety issues.FCS.N.G.16

      2. b

        Demonstrate skills in safe handling of knives, tools, and equipment.FCS.N.G.17

      3. c

        Examine procedures for safe and secure storage for equipment and tools.FCS.N.G.18

    8. 8

      Food Safety and Sanitation: Demonstrate food safety and sanitation procedures.FCS.N.H

      1. a

        Describe and practice good personal hygiene/health procedures, and report symptoms of illness.FCS.N.H.19

      2. b

        Explain and demonstrate methods for properly handling and storing both raw and prepared foods.FCS.N.H.20

      3. c

        Explain and demonstrate techniques for food handling and preparation that prevent cross contamination between raw, cooked, and ready-to-eat foods and between animal or fish sources and other food products.FCS.N.H.21

      4. d

        Demonstrate procedures for cleaning and sanitizing small equipment, serving dishes, glassware, and utensils.FCS.N.H.22

    9. 9

      Food Production Equipment: Demonstrate selecting, using, and maintaining food production equipment.FCS.N.I

      1. a

        Describe and demonstrate techniques for operating tools and equipment following safety procedures.FCS.N.I.23

      2. b

        Describe and demonstrate the process for maintaining tools and equipment following safety procedures.FCS.N.I.24

      3. c

        Describe and demonstrate the proper procedures for storing equipment and tools.FCS.N.I.25

    10. 10

      Planning Menu Items: Demonstrate menu planning based on standardized recipes.FCS.N.J

      1. a

        Describe and apply menu planning principles to develop, adjust, and modify recipes and menus.FCS.N.J.26

      2. b

        Analyze food, equipment, and supplies needed for menus.FCS.N.J.27

    11. 11

      Food Preparation: Demonstrate preparation for all menu categories to produce a variety of food products.FCS.N.K

      1. a

        Describe and demonstrate a variety of cooking methods such as roasting, baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, and convection.FCS.N.K.28

      2. b

        Describe the fundamentals of time and temperature as they relate to cooking, cooling, and reheating of a variety of foods.FCS.N.K.29

      3. c

        Describe and demonstrate the process for preparing various meats and poultry.FCS.N.K.30

      4. d

        Describe and demonstrate the process for preparing various stocks, soups, and sauces.FCS.N.K.31

      5. e

        Describe and demonstrate the process for preparing various fruits, vegetables, starches, and farinaceous items.FCS.N.K.32

      6. f

        Describe and demonstrate the process for preparing various salads, dressings, marinades, and seasonings.FCS.N.K.2833

      7. g

        Describe and demonstrate the process for preparing baked goods and desserts.FCS.N.K.34

      8. h

        Describe and demonstrate the process for preparing, eggs, grains, and batter products.FCS.N.K.35

      9. i

        Describe and demonstrate techniques for food presentation.FCS.N.K.36

  • C

    Culinary and Food ProductionFCS.C

  • D

    Textiles and DesignFCS.TD

    1. 1

      Family and Consumer Sciences Skills: Develop a core of skills related to areas of family and consumer resource management.FCS.TD.A

      1. a

        Apply consumer skills to providing and maintaining clothing.FCS.TD.A.1

      2. b

        Analyze how clothing and textile buying decisions are influenced through media and technology.FCS.TD.A.2

      3. c

        Demonstrate the management of financial resources and analyze how individuals and families manage resources to meet goals relating to textiles and apparel.FCS.TD.A.3

    2. 2

      Fibers and Textiles: Evaluate fibers and textiles.FCS.TD.B

      1. a

        Identify, compare, and analyze the most common natural and manufactured textile fibers.FCS.TD.B.4

      2. b

        Evaluate performance characteristics of commonly used textile fibers and fabrics.FCS.TD.B.5

      3. c

        Describe and assess effects of textile characteristics on design, construction, care, use, and maintenance of products.FCS.TD.B.6

      4. d

        Apply appropriate procedures for care of textile products.FCS.TD.B.7

    3. 3

      Apparel and Textile Design: Demonstrate apparel and textile design skills.FCS.TD.C

      1. a

        Describe the ways in which the texture and design of a fabric can affect visual appearance.FCS.TD.C.8

      2. b

        Apply basic and complex color schemes and color theory to develop and enhance visual effects.FCS.TD.C.9

      3. c

        Utilize elements and principles of design in designing, constructing, and/or altering textile, apparel, and fashion products.FCS.TD.C.10

      4. d

        Apply elements and principles of design to assist consumers in making decisions.FCS.TD.C.11

    4. 4

      Textile and Apparel Products: Demonstrate skills needed to produce, alter, or repair textile and apparel products.FCS.TD.D

      1. a

        Explain the purposes and uses of a variety of common equipment, tools, and supplies for apparel and textile construction, alteration, and repair.FCS.TD.D.12

      2. b

        Describe and demonstrate basic skills for producing and altering textile products and apparel.FCS.TD.D.13

      3. c

        Implement the use of commercial pattern layouts, markings, and symbols.FCS.TD.D.14

      4. d

        Implement the use of commercial pattern envelope information to complete a project.FCS.TD.D.15

      5. e

        Implement the use of commercial pattern guide sheet instructions to construct a project.FCS.TD.D.16

      6. f

        Demonstrate the correct and safe operation of a consumer sewing machine.FCS.TD.D.17

    5. 5

      Career Paths: Analyze career paths within textile and apparel industries.FCS.TD.E

      1. a

        Identify education and training pathways in textile, apparel, and fashion careers.FCS.TD.E.18

      2. b

        Demonstrate transferable and employability skills used in the community and workplace settings.FCS.TD.E.19

Career Paths: Analyze career paths within the food production and food services industries.FCS.C.A

  • a

    Explain the roles, duties, and functions of individuals engaged in food production and service careers.FCS.C.A.1

  • b

    Summarize education and training requirements and opportunities for career paths in food production and services.FCS.C.A.2

Food Safety and Sanitation: Demonstrate food safety and sanitation procedures.FCS.C.B

  • a

    Identify characteristics of major food-borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.FCS.C.B.3

  • b

    Describe food service management safety and sanitation program procedures.FCS.C.B.4

  • c

    Demonstrate good personal hygiene and health procedures and report symptoms of illness.FCS.C.B.5

  • d

    Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods.FCS.C.B.6

  • e

    Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products.FCS.C.B.7

Food Service Equipment: Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.FCS.C.C

  • a

    Operate and maintain tools and equipment following safety procedures and OSHA requirements.FCS.C.C.8

  • b

    Demonstrate procedures for cleaning, sanitizing, and storing equipment, tools, serving dishes, glassware, and utensils to meet industry standards and OSHA requirements.FCS.C.C.9

  • c

    Identify a variety of equipment used for food processing, cooking, holding, storing, and serving, including hand tools and small ware.FCS.C.C.10

Menu Planning: Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.FCS.C.D

  • a

    Apply menu-planning principles to develop and modify menus.FCS.C.D.11

  • b

    Analyze food, equipment, and supplies needed for menus.FCS.C.D.12

Professional food Preparation Methods and Techniques: Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.FCS.C.E

  • a

    Demonstrate professional skills in safe handling of knives, tools, and equipment.FCS.C.E.13

  • b

    Demonstrate professional skills for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.FCS.C.E.14

  • c

    Utilize weight and measurement tools to demonstrate knowledge of portion control and proper scaling and measurement techniques.FCS.C.E.15

  • d

    Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods.FCS.C.E.16

  • e

    Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.FCS.C.E.17

  • f

    Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.FCS.C.E.18

  • g

    Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.FCS.C.E.19

  • h

    Prepare various salads, dressings, marinades, and seasonings using safe handling and professional preparation techniquesFCS.C.E.20

  • i

    Prepare sandwiches, canapés, and appetizers using safe handling and professional preparation techniques.FCS.C.E.21

  • j

    Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.FCS.C.E.22

  • k

    Prepare breakfast meats, eggs, cereal grains, and batter products using safe handling and professional preparation techniques.FCS.C.E.23

  • l

    Demonstrate professional plating, garnishing, and food presentation techniques.FCS.C.E.24

Customer Service: Demonstrate the concept of internal and external customer service.FCS.C.F

  • a

    Demonstrate quality services that meet industry standards in the food service industry.FCS.C.F.25

  • b

    Analyze the relationship between employees and customer satisfaction.FCS.C.F.26

Frequently asked questions

What grade levels do these standards cover?
Grade 9, Grade 10, Grade 11, and Grade 12
Where can I read the official document?
Connecticut Career and Technical Education

Keep exploring

Keep exploring CTE standards

Sibling grade bands, other subjects in this jurisdiction, and the same subject across other states.