Interesting how this is viewed as only applicable to professional preparation. Don't dis the family or these courses' ability to really contribute to preparation for family life. The home front shouldn't be seen as a place for the dregs and the leftovers any more than the education front should be viewed as a profession for "those who can't achieve more." After all, incompetent parenting leads to hefty social costs we all pay for in the long run. And who says running a home like a business wouldn't pay dividends in efficiency and productivity? That was always my (stay-at-home) mother's philosophy when we grew up in the'70s and '80s.

I love what it seems they've done. Now just lose the attitude and it's all good!

With obesity becoming the nation's number one health issue, this is a wonderful turn-around for the "home ec" program. Getting more students involved -- whether they end up using their skills in a business or for personal/family use -- is fantastic. So many of today's families' financial problems could be solved by being better cooks and better handling of family finances. This school has a great teacher with great ideas.

This is a great program! I wish I could have this experience in high school! This will teach them great techniques. Bring this program to Utah!

Being a professional mother is a great asset to society.

We have these programs in Utah. Any High School in the state offers classes in all areas of Family and Consumer Science. There is also the Prostart class offered in many schools. It is a chef prep class and many of our students go on to culinary schools.

This program is alive and well in Utah. In addition to all the FACS "career" classes taught in the high schools, ProStart is the chef prep culinary arts class. ProStart is a 2 year curriculum taught throughout the nation including 33 high schools in Utah. These students prepare for a career in the Culinary Arts field from management, dietetics, teaching, product development,sports nutrition and every other career that has anything to do with food. These students are mentored by professionals and participate in internships to help them experience their field of interest at an early age. They receive training for life and are better equiped to be educated and employed throughout their work span.