Alabama Administrative Code
Title 290 - ALABAMA STATE BOARD OF EDUCATION
Chapter 290-3-3 - TEACHER EDUCATION - PROFESSIONAL SERVICES
Section 290-3-3-.18 - Family And Consumer Sciences Education (Grades 6-12)

Universal Citation: AL Admin Code R 290-3-3-.18

Current through Register Vol. 42, No. 11, August 30, 2024

(1) Program Curriculum. In addition to meeting Rules 290-3-3-.03(6)(a)1. -4., 290-3-3-.03(6)(e)1.(i) -(iii) and 2.(i)-(iii), 290-3-3-.04, 290-3-3-.05, 290-3-3-.14, and 290-3-3-.15, the teaching field shall require a minimum of 30 semester hours of credit with at least 18 semester hours of upper-division credit.

(a) Family Studies and Community Services.
1. Candidates are familiar with family structures, family stages, family functions and factors affecting family relationships.

2. Candidates evaluate conditions affecting individuals and families with a variety of disadvantaging conditions and services available to address their needs and conditions.

3. Candidates are aware of how to interpret and transcribe data and communicate with clients using counseling and mental health practices.

(b) Human Development Through the Life Span.
1. Candidates interpret theories of human growth and development within the context of individuals throughout the lifespan.

2. Candidates understand that variations in growth and development of individuals may require special resources and responses.

3. Candidates are aware of developmental tasks and processes of individuals throughout the lifespan.

4. Candidates contrast the stages of physical, intellectual, social, and cognitive development across the lifespan.

5. Candidates analyze conditions that influence human growth and development.

6. Candidates utilize effective communication patterns and strategies including effective conflict prevention and resolution.

(c) Consumer Economics, Resource Management and Consumer Services.
1. Candidates interpret consumer rights and responsibilities in relationship to legal and ethical considerations in the marketplace and have the skills to advocate for issues related to consumerism.

2. Candidates are aware of consumer resources provided by private and government agencies in the areas of assistance, information and published materials, services, and products available to individuals, families, and clients.

3. Candidates provide financial planning information, including a long-term financial plan, to individuals, families, and clients so they are good stewards/consumers of their financial and human resources.

4. Candidates demonstrate the planning and management processes used in making financial plans and decisions.

5. Candidates apply management theory related to work simplification, time management and organization of activities in the home and workplace.

6. Candidates demonstrate skills needed for product development, testing, and presentation.

7. Candidates evaluate the effects of technology on individual and family resources.

8. Candidates analyze resource consumption for conservation and waste management practices that impact consumer behavior.

(d) Food Science, Dietetics, and Nutrition.
1. Candidates analyze factors that influence nutritional needs and wellness practices of individuals, families, and clients across the life span.

2. Candidates compare the functions and sources of nutrients.

3. Candidates utilize nutritional guidelines such as the Recommend Daily Allowances, Dietary Guidelines for Americans, and the United States Department of Agriculture (USDA) Daily Food Guide in planning nutritional foods for individuals, families, and clients.

4. Candidates evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span.

5. Candidates utilize food management strategies in preparing meals and food products.

6. Candidates apply cooking and food science principles in preparing meals, food products and food preservation.

7. Candidates demonstrate food safety and sanitation practices in preparing meals and food products.

8. Candidates apply risk management procedures to food safety, food testing, and sanitation.

9. Candidates evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans.

10. Candidates apply basic concepts of nutrition and nutritional therapy in a variety of settings.

11. Candidates are familiar with the use of current technology in food product development and marketing.

12. Candidates are aware of factors that influence an athlete's health, fitness, and sports performance.

13. Candidates are aware of event planning from a variety of perspectives including that of planners, hosts, participants, vendors, hotels/facilities, and related hospitality entities.

14. Candidates demonstrate a variety of creative food styling and presentation techniques.

(e) Textiles and Apparel.
1. Candidates demonstrate wardrobe management by planning, selecting, and purchasing clothing and accessories; constructing clothing using the elements of art and design principles; and the care of clothing.

2. Candidates demonstrate skills needed to produce, alter, or repair fashion, apparel, and textile products.

3. Candidates demonstrate the use of the art principles of art and design elements in the merchandising of textiles, products and apparel.

4. Candidates evaluate fiber and textile products, materials and finishes and their effect on performance and appearance.

5. Candidates demonstrate fashion, apparel, and textile design skills.

(f) Housing, Interiors and Furnishings.
1. Candidates determine the functions and types of housing available and design concepts related to available resources and options for individuals, families, and clients.

2. Candidates evaluate the use of housing and interior furnishings and products in meeting specific design needs of clients.

3. Candidates demonstrate computer-aided drafting design, blueprint reading, and space planning skills required for the housing, interiors, and furnishings industry.

4. Candidates analyze influences on architecture and furniture design and development.

5. Candidates evaluate client's needs, goals, and resources in creating design plans for housing, interiors and furnishings.

6. Candidates are aware of the key operations and services provided by a real estate agency.

(g) Education, Early Childhood Education and Services.
1. Candidates use developmentally appropriate practices to plan education programs and services for infants, toddlers, and Pre-K aged children.

2. Candidates demonstrate the integration of curriculum and instruction to meet learner's developmental needs and interests at all levels of education.

3. Candidates demonstrate safe and healthy environments for learning.

4. Candidates plan professional development activities for adults.

5. Candidates are aware of techniques used in consulting with clients.

(h) Food Production Services.
1. Candidates demonstrate food safety and sanitation procedures used in the food industry.

2. Candidates demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.

3. Candidates demonstrate menu planning and techniques based on standardized recipes to meet customer needs.

4. Candidates demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.

5. Candidates demonstrate implementation of food service management and leadership functions.

(i) Hospitality, Tourism and Recreation.
1. Candidates demonstrate procedures applied to safety, security, and environmental issues related to the hospitality, tourism and recreation industries.

2. Candidates demonstrate practices and skills involved in lodging occupations.

3. Candidates demonstrate practices and skills for travel related services.

4. Candidates demonstrate management of recreation, leisure, and other programs and events.

(j) Family and Consumer Sciences Education. Candidates are aware of the historical, social, and economic foundations of family and consumer sciences education.

(k) Business Practices.
1. Candidates are familiar with business practices associated with careers in the field of family and consumer sciences.

2. Candidates demonstrate skills used to produce products and provide services in family and consumer sciences related careers.

3. Candidates use different types of media including E-Commerce to market products or provide services to consumers and clients.

4. Candidates apply concepts of quality service to assure customer and client satisfaction.

Previous Rule.26 was renumbered.18 per certification published August 31, 2021; effective October 15, 2021.

Author: Dr. Eric G. Mackey

Statutory Authority: Code of Ala. 1975, §§ 16-3-16, 16-23-14.

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