Career Pathways Through FCCLA
| Event | Description | Category | Individual and/or Team | |||
| Level 1 | Level 2 | Level 3 | Individual | Team | ||
| Career Investigation |
Recognizes participants for their ability to perform self-assessments, research and explore a career, set career goals, create a plan for achieving goals, and describe the relationship of Family and Consumer Sciences coursework to the selected career. |
√ | √ | √ | √ | |
| Culinary Arts |
Recognizes chapters enrolled occupational culinary arts/food service training programs for their ability to work as members of a team to produce a quality meal using industrial culinary arts /food service techniques and equipment. |
√ | √ | |||
| Focus on Children |
Recognizes participants who use Family and Consumer Sciences skills to plan and conduct a child development project that has a positive impact on children and the community. |
√ | √ | √ | √ | √ |
| Food Innovations |
Recognizes participants who demonstrate knowledge of the basic concepts of food product development by creating an original prototype formula, testing the product through focus groups and developing a marketing strategy. |
√ | √ | √ | √ | √ |
| Professional Presentation |
Recognizes participants who make an oral presentation about issues concerning Family and Consumer Sciences and/or related occupations. Participants use visuals to illustrate content of the presentation. |
√ | √ | √ | √ | √ |
| Job Interview |
Recognizes participants who use Family and Consumer Sciences and/or related occupations skills to develop a portfolio, participate in an interview and communicate a personal understanding of job requirements. |
√ | √ | √ | ||
| Event Management |
Recognizes participants who apply skills learned in Family and Consumer Sciences courses to manage the cost of an event. |
√ | √ | √ | √ | √ |
| National Programs in Action |
Recognizes participants who explain how the FCCLA Planning Process was used to implement a national program project. |
√ | √ | √ | √ | √ |
| Repurpose and Redesign |
Recognizes participants who select a used fashion or home apparel item to recycle into a new product. |
√ | √ | √ | √ | |
| Sports Nutrition |
Recognizes participants who use Family and Consumer Sciences skills to plan and develop an individualized nutritional plan to meet the needs of a competitive student athlete in a specific sport.
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√ | √ | √ | √ | √ |
| Parliamentary Procedure |
Recognizes chapters that develop a working knowledge of parliamentary law and the ability to conduct an FCCLA business meeting. |
√ | √ | √ | √ | |
| Chapter Service Project Display |
Recognizes chapters that develop and implement an in-depth service project that makes a worthwhile contribution to families, schools and communities. Students must use Family and Consumer Sciences content and skills to address and take action on a community need. |
√ | √ | √ | √ | |
| Chapter in Review Portfolio** |
Recognizes chapters that develop and implement a well-balanced program of work and promote FCCLA and Family and Consumer Sciences and/or related occupations and skills to the community. |
√ | √ | √ | √ | |
| Public Policy Advocate |
Recognizes participants who demonstrate their knowledge, skills, and ability to actively identify a local, state, national, or global concern, research the topic, identify a target audience and potential partnerships, form an action plan, and advocate for the issue in an effort to positively affect a policy or law. |
√ | √ | √ | √ | √ |
| Culinary Math Management |
Recognizes participants who use Family and Consumer Sciences skills to demonstrate the application of mathematical concepts in the culinary arts industry. |
√ | √ | |||
| Fashion Design |
Recognizes participants who apply fashion design skills learned in Family and Consumer Sciences courses to design and market clothing styles. |
√ | √ | √ | ||
| Hospitality, Tourism and Recreation |
Recognizes participants who demonstrate their knowledge of the hospitality, tourism, and recreation industries and ability to translate their knowledge into a hypothetical or real business. Project must relate to culinary, lodging, recreation, tourism or event coordination. |
√ | √ | √ | √ | |
| Interpersonal Communications |
Recognizes participants who use Family and Consumer Sciences and/or related occupations skills and apply communication techniques to develop a project designed to strengthen communication. |
√ | √ | √ | √ | √ |
| Leadership |
Recognizes participants who actively evaluate and grow in their leadership potential. Participants use the Student Leadership Challenge and supporting materials, to investigate their leadership ability and develop a mentorship relationship to further their leadership development. |
√ | √ | √ | ||
| Nutrition & Wellness |
Recognizes participants who track food intake and physical activity for themselves, their family, or a community group and determine goals and strategies for improving their overall health. |
√ | √ | √ | √ | |
| Say Yes to FCS Education |
Recognizes participants who demonstrate the knowledge and skills needed to explore and experience the career of being a Family and Consumer Sciences educator. Participants must prepare a portfolio, conduct classroom observations, plan and execute a lesson, develop an FCCLA integration plan, and deliver an oral presentation. |
√ | √ | √ | ||
| Chapter in Review Display |
Recognizes chapters that develop and implement a well-balanced program of work and promote FCCLA and Family and Consumer Sciences and/ or related occupations and skills to the community. Participants must prepare a display and an oral presentation. |
√ | √ | √ | √ | |
| Chapter Service Project Portfolio |
Recognizes chapters that develop and implement an in-depth service project that makes a worthwhile contribution to families, schools, and communities. Students must use Family and Consumer Sciences content and skills to address and take action on a community need. Participants must prepare a portfolio and an oral presentation. |
√ | √ | √ | √ | |
| Early Childhood Education |
Recognizes participants who demonstrate their ability to use knowledge and skills gained from their enrollment in an occupational early childhood program. On site, participants must plan and present to evaluators an activity related to the theme in response to a case study provided during the event and an oral presentation describing the activity. |
√ | √ | √ | √ | |
| Entrepreneurship |
Recognizes participants who develop a plan for a small business using Family and Consumer Sciences skills and sound business practices. The business must relate to an area of Family and Consumer Sciences education or related occupations. |
√ | √ | √ | √ | √ |
| Sustainability Challenge |
Recognizes participants that address environmental issues that adversely impact human health and well-being and who actively empower others to get involved. |
√ | √ | √ | √ | √ |
| Fashion Construction |
Recognizes participants who apply Fashion Construction skills learned in Family and Consumer Sciences courses and create a display using samples of their skills. Using new materials, participants construct in advance a garment or ensemble that dresses both the upper and lower body of a child or adult. |
√ | √ | √ | ||
| Interior Design |
Recognizes participants who apply interior design skills learned in Family and Consumer Sciences courses to design spaces to meet client needs. In advance, participants will create design deliverables addressing the specifics of the design scenario. |
√ | √ | √ | √ | |
| Promote & Publicize FCCLA |
Recognizes participants who develop an FCCLA promotion and publicity campaign to raise awareness and educate the school, parents, and members of the community about the importance of FCCLA and Family and Consumer Sciences education. |
√ | √ | √ | √ | √ |
| Teach & Train |
Recognizes participants who demonstrate their ability to explore and experience the career of teaching or training. Participants must prepare a portfolio of the teaching/training career, prepare and execute a complete lesson/workshop plan and an oral presentation. Senior and occupational participants will also complete a shadowing experience of a “best practices” educator. |
√ | √ | √ | √ | √ |
| Baking and Pastry |
Recognizes participants who demonstrate their baking and pastry skills through the preparation of a quick bread, choux pastry, cookie, and shaped yeast bread. |
√ | √ | |||
**Per National FCCLA guidelines, only one entrant per chapter per category may enter this event.
Competitive Event Guides:
Montana CEM 2022-23 final draft.docx
National FCCLA Competitive Events Guide: As of November 1, affiliated chapter advisers may access and download the Guide from the “Resources Tab” in the FCCLA Portal. The Q&A guide is now included within the Competitive Events guide.
Resources:
2022-23 Montana FCCLA Baking & Pastry Recipes
Click here for all STAR event resources including the the Planning Process Template, Online Project Summary Form and Event Resources; including scenarios.
