A popular department at Perry is the Family and Consumer Sciences (FACS) department. The program offers a variety of courses, including Culinary, Hospitality, Nutrition, Principles of Teaching, and Prep for College and Careers (PPC). Although PCC is required for all students, many find it especially helpful for developing solutions to real-world problems and preparing for life after high school.
Junior Lilly McCash is enrolled in three FACS courses at PMHS: Child Development, Principles of Teaching and Relations and Emotions. This pathway is designed to help students build skills in education and child care. McCash shared how these classes have shaped her experience and highlighted the opportunities they provide.
“My favorite part of [Child Development] is how we get to see babies all the time because they are so cute,” McCash said. “My favorite part of [Principles of Teaching] is going on observations and seeing how teachers interact with students in real life. It teaches me what to do—and what not to do—when talking to students and teaching.”
For other students, the lessons go beyond career preparation. Junior Alexandra Vance, who no longer plans to become a teacher, said the classes still had a strong impact on her perspective. “You have to constantly be working on your values, and you always have to be thinking about your students before yourself and their safety,” Vance said. Through these courses, students gain a better understanding of their teachers’ responsibilities and learn to see the classroom from an educator’s point of view.
Senior Brody Rance is enrolled in Hospitality Management. He explained that the class focuses on customer service and business operations. “We learn the basics of how to treat customers [and] guests to keep them satisfied and how to manage and operate a business that requires meeting the needs of customers,” Rance said.
His favorite moment in class was when the class took a trip to Texas Roadhouse where the students “got a full lesson from the owner about working in a fast paced restaurant environment and [they] got a tour of the kitchen and the stations of the kitchen to show how to keep the restaurant operating at a pace that meets customer needs and keeps them happy.” Many students agree that hands-on learning experiences like this are more effective than traditional classroom instruction.Rance also noted that teamwork-based assignments simulate real hospitality scenarios, helping students practice collaboration and problem-solving skills.
Out of all the departments here at PMHS, FACS strays from the conventional norms of the classroom, yet many students find the different environment refreshing. By blending hands-on learning with real-world applications, the department provides students with practical skills and valuable insight they can carry beyond high school.
