Family Consumer Sciences previously referred to home ec are classes that only 6,000 public high schools according to a salon.com article in 2024, though that number used to be much higher. Historically it was taught to mostly girls due to societal norms at the time (the stigma that women were to be home-makers), and as time has passed it lost its popularity among students even though the FCS domain expanded beyond baking and cooking. By 2012, according to National Public Radio, the enrollment in these classes nationwide was down by 38 percent after only a decade. Now that statistic has sunk even lower.
At CMR there are five classes offered in this department: Child Development, Preparation for Life, Culinary Arts, Fashion Design, and Interior Design, and along with the classes there is the FCCLA Club, which is not as active as it once was.
FCCLA Family Career and Community Leaders of America, is a nationwide organization focusing on FCS classes and career paths, competing in different sections of FCS at different levels. In the past, CMR’s FCCLA club was fairly successful, according to teacher Dani Stark. Stark said the club succeeded at the state level and sent students to national events.
Even though FCCLA is not active anymore, FCS classes remain a great opportunity for students. The classes help students learn life skills including basic cooking, making their own clothes in fashion or caring for children.
FCS is useful for every student, as it teaches you life skills. Family Consumer Sciences have many opportunities that come with them. Why do FCS teachers themselves recommend these courses?
“I have two reasons. There’s careers in this field, there’s definitely jobs out there but I also believe in the family part of consumer sciences,” Stark said. “We live to work. Not work to live. When you’re taking care of yourself and people you love, these classes will help you.”
Many students in FCS are aiming to possibly go into a work field corresponding to their class. For example, fashion design or interior design students who would like to pursue the field, opportunities as chefs, bakers or food critics from. One junior who is aiming to go into a culinary arts career is Emily Robertson, a student in Starks’ culinary 1-2 class.
“I might go into a bakery or a culinary school to be a private chef or a chef,” she said. “I love cooking, and I don’t know how to cook so I joined this class.”
Robertson started culinary with no prior experience, yet the class has taught her skills she can now use in her day-to-day life and potentially for work.
