The Family and Consumer Sciences (FCS) Professional integrates the Family and Consumer Sciences Body of Knowledge (FCS-BOK) and skills to prepare individuals for personal, family, community, and career roles.

1. Describe the relationship between work life and family life.
2. Analyze the impact of career choices on individual and family well-being.
3. Apply the components of the Family and Consumer Sciences Body of Knowledge (FCS-BOK) (e.g., core concepts, integrative elements, cross-cutting themes).
4. Maintain a high-quality family and consumer sciences program that addresses the needs of the community and meets state and federal requirements.
5. Analyze issues, legislation, and advocacy opportunities that support individuals, families, communities, and the profession.

The Family and Consumer Sciences (FCS) Professional provides learning opportunities to support career exploration, preparation, and workforce development and increase employability.

1. Explore career options and pathways, employment outlook, education and training, and earnings.
2. Guide the development of a career plan that includes options for career preparation, training, education, and credentialing.
3. Provide work-based learning opportunities and experiences that increase employability (e.g., job shadowing, service learning, externship, school-based enterprise, mentorship, internship, entrepreneurship, cooperative education, clinical experience, and youth registered apprenticeship).
4. Provide learning experiences that promote leadership and career skill development (e.g., career and interest assessments, programs of study, and career and technical student organizations).

The Family and Consumer Sciences (FCS) Professional demonstrates knowledge of the principles of nutrition, food science, and food technology which supports informed decision making and overall health.

1. Apply the principles of nutrition in the planning and preparation of food that promotes health and wellness (e.g., micronutrients, macronutrients, nutrient sources and functions, Dietary Guidelines for Americans).
2. Explain the role of nutrition in the promotion of health and diet-related chronic disease prevention (e.g., Dietary Guidelines for Americans).
3. Analyze the impact of food science and technology on meeting nutritional needs, meal planning, and food preparation.
4. Apply nutritional guidelines in the planning of meals for individuals and families (e.g., food selection, menu planning, dietary needs, chronic disease prevention).
5. Evaluate nutrition and food science information related to health and wellness (e.g., guides, food labels, and other sources of information).

The Family and Consumer Sciences (FCS) Professional demonstrates knowledge of the organization, management, and services provided within the hospitality, lodging, and food service industry.

1. Describe safe food handling, production, storage, and service standards and procedures (e.g., FDA Food Code, HACCP standards, Safety Data Sheets (SDS).
2. Demonstrate safe food preparation techniques (e.g., kitchen safety, food preparation methods, use of equipment and utensils).
3. Identify federal, state, and local policies that regulate food safety and sanitation, health codes, and workplace safety in the hospitality, lodging, and food service industry.
4. Create a workspace that demonstrates an efficient workflow (e.g., space-management, required equipment, supplies, storage).
5. Identify the roles and functions for departments within the hospitality, lodging, or food service enterprise.