FTCE Family and Consumer Science 6-12 (052) Practice Tests & Test Prep by Exam Edge - Topics
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Understanding what is on the FTCE Family and Consumer Science 6-12 exam is crucial step in preparing for the exam. You will need to have an understanding of the testing domain (topics covered) to be sure you are studing the correct information.
- Directs your study efforts toward the most relevant areas.
- Ensures efficient and adequate preparation.
- Helps identify strengths and weaknesses.
- Allows for a focused approach to address gaps in understanding.
- Aligns your preparation with the exam's expectations.
- Increases the likelihood of success.
- Keeps you informed about your field's current demands and standards.
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Understanding the exact breakdown of the FTCE Family and Consumer Science 6-12 test will help you know what to expect and how to most effectively prepare. The FTCE Family and Consumer Science 6-12 has 100 multiple-choice questions The exam will be broken down into the sections below:
| FTCE Family and Consumer Science 6-12 Exam Blueprint | ||
|---|---|---|
| Domain Name | % | Number of Questions |
| Knowledge of families | 8% | 8 |
| Knowledge of personality development | 4% | 4 |
| Knowledge of decision making and problem solving | 4% | 4 |
| Knowledge of marriage | 4% | 4 |
| Knowledge of preparation for parenthood | 6% | 6 |
| Knowledge of prenatal care, fetal development, and childbirth | 6% | 6 |
| Knowledge of social, emotional, physical, and intellectual development | 6% | 6 |
| Knowledge of parenting | 6% | 6 |
| Knowledge of stress and crises | 6% | 6 |
| Knowledge of clothing selection | 3% | 3 |
| Knowledge of clothing, textiles, and technology | 5% | 5 |
| Knowledge of the American economic system | 2% | 2 |
| Knowledge of money and resource management | 4% | 4 |
| Knowledge of consumerism | 3% | 3 |
| Knowledge of factors affecting housing selection | 2% | 2 |
| Knowledge of home design features | 2% | 2 |
| Knowledge of nutrition and wellness | 8% | 8 |
| Knowledge of meal planning and service | 5% | 5 |
| Knowledge of principles of food selection, safety, and storage | 5% | 5 |
| Knowledge of food preparation | 6% | 6 |
| Knowledge of the profession | 5% | 5 |