Career Exploration
Grades 9-12
1 semester – ½ credit
Career Exploration is a one-semester course that introduces material relevant to each individual’s career cluster pathway preparation. The course will look at the different tracks a student may wish to pursue after high school (college, technical, armed forces, work force). Emphasis will be given to understanding, developing, maintaining, and making use of each individual’s e-portfolio. Obtaining and keeping a job will culminate with a professional career interview.
Child Development – Online class
Grades 9 - 12
1 semester – ½ credit per semester
The Parenting/Child Development course introduces students to responsible nurturing and basic applications of child development theory. It emphasizes the parents' responsibilities and their influences on children while providing care and guidance. Skills in communication, resource management, and problem solving are reinforced.
Housing and Interior Design
Grades 9-12
1 semester- ½ credit
This is a one-semester course that studies the history and designs of multicultural housing. Fundamentals of design, architectural styles, economics of housing, color and design, furniture styles and arrangement, creating personal themes for home interiors, and maintenance of the home will be studied. Students will have the opportunity to design their own “personal” or “dream” home, interior or exterior, using various techniques.
Foods I
Grades 9 – 12
1 semester – ½ credit
Foods I covers the fundamentals of nutrition and the foods available for today’s consumer. This lab-based course emphasizes correct food preparation techniques and offers the students an opportunity to use hands-on methods to create a wide variety of consumer-smart dishes. Students will work in groups to plan, prepare, and evaluate both food products and personal work skills. Students will also use technology to analyze dietary needs. Some class topics that will be covered include safety, equipment, sanitation, basic nutrition, shopping, meal planning, etiquette, and principles of fruit and vegetable cookery, breads, cheeses, pastas, rice, beverages, and baked products.
Independent Living
Grades 10 - 12
1 semester – ½ credit
This fast-paced course explores the demanding life of the adult world and the realities of living on your own. This class examines skills used to managing your finances, credit responsibility, selection and maintenance of a car, renting an apartment, purchase of insurance, sharing living space, protecting yourself, personal health, preparation of simple meals, and tips for organizing your life. The use of local field trips, hands-on learning, and guest speakers with expertise in the studied area will be used whenever possible. Personal needs and concerns of the students will be added.
Advanced Foods
Grades 10- 12
1 semester – ½ credit
Prerequisite: Foods I
Advanced Foods course will cover how food is related to the culture, customs, life styles, history, traditions, and cuisine of various countries. This includes the exploration of ethnic and regional foods within our own country. Students will look at cultural and psychological influences on food choices with emphasis on more difficult and elaborate food preparation. Students will plan, prepare, and serve foods representing various regions of the United States and the world. Students will be required to do a research paper and present their findings to the class on a specific country or region of the United States. Some other class topics that will be covered include eating disorders, comparison-shopping, grain products, dairy foods, meats, poultry, and fish.
Food Service
Grades 10-12
2 semesters – 1 credit
Prerequisite: Foods 1 & Advanced Foods (or teacher permission)
An in depth study of the relationship of foods as it relates to science, nutrition, business, consumerism and other cultures. This course will introduce the student to the food service industry and would be excellent for anyone interested in pursuing a career in the culinary arts, food service industry and self-employment. The course content will cover the history of food service industry, career exploration, education, training, and job opportunity, safety and sanitation, nutrition, menu planning, etiquette, advertising, recipe pricing, cost control, purchase orders, workstations, customer service, and quantity food production. Students will have the opportunity to produce and participate in the production of various foods in a restaurant situation and bakery.
Grades 9-12
1 semester – ½ credit
Career Exploration is a one-semester course that introduces material relevant to each individual’s career cluster pathway preparation. The course will look at the different tracks a student may wish to pursue after high school (college, technical, armed forces, work force). Emphasis will be given to understanding, developing, maintaining, and making use of each individual’s e-portfolio. Obtaining and keeping a job will culminate with a professional career interview.
Child Development – Online class
Grades 9 - 12
1 semester – ½ credit per semester
The Parenting/Child Development course introduces students to responsible nurturing and basic applications of child development theory. It emphasizes the parents' responsibilities and their influences on children while providing care and guidance. Skills in communication, resource management, and problem solving are reinforced.
Housing and Interior Design
Grades 9-12
1 semester- ½ credit
This is a one-semester course that studies the history and designs of multicultural housing. Fundamentals of design, architectural styles, economics of housing, color and design, furniture styles and arrangement, creating personal themes for home interiors, and maintenance of the home will be studied. Students will have the opportunity to design their own “personal” or “dream” home, interior or exterior, using various techniques.
Foods I
Grades 9 – 12
1 semester – ½ credit
Foods I covers the fundamentals of nutrition and the foods available for today’s consumer. This lab-based course emphasizes correct food preparation techniques and offers the students an opportunity to use hands-on methods to create a wide variety of consumer-smart dishes. Students will work in groups to plan, prepare, and evaluate both food products and personal work skills. Students will also use technology to analyze dietary needs. Some class topics that will be covered include safety, equipment, sanitation, basic nutrition, shopping, meal planning, etiquette, and principles of fruit and vegetable cookery, breads, cheeses, pastas, rice, beverages, and baked products.
Independent Living
Grades 10 - 12
1 semester – ½ credit
This fast-paced course explores the demanding life of the adult world and the realities of living on your own. This class examines skills used to managing your finances, credit responsibility, selection and maintenance of a car, renting an apartment, purchase of insurance, sharing living space, protecting yourself, personal health, preparation of simple meals, and tips for organizing your life. The use of local field trips, hands-on learning, and guest speakers with expertise in the studied area will be used whenever possible. Personal needs and concerns of the students will be added.
Advanced Foods
Grades 10- 12
1 semester – ½ credit
Prerequisite: Foods I
Advanced Foods course will cover how food is related to the culture, customs, life styles, history, traditions, and cuisine of various countries. This includes the exploration of ethnic and regional foods within our own country. Students will look at cultural and psychological influences on food choices with emphasis on more difficult and elaborate food preparation. Students will plan, prepare, and serve foods representing various regions of the United States and the world. Students will be required to do a research paper and present their findings to the class on a specific country or region of the United States. Some other class topics that will be covered include eating disorders, comparison-shopping, grain products, dairy foods, meats, poultry, and fish.
Food Service
Grades 10-12
2 semesters – 1 credit
Prerequisite: Foods 1 & Advanced Foods (or teacher permission)
An in depth study of the relationship of foods as it relates to science, nutrition, business, consumerism and other cultures. This course will introduce the student to the food service industry and would be excellent for anyone interested in pursuing a career in the culinary arts, food service industry and self-employment. The course content will cover the history of food service industry, career exploration, education, training, and job opportunity, safety and sanitation, nutrition, menu planning, etiquette, advertising, recipe pricing, cost control, purchase orders, workstations, customer service, and quantity food production. Students will have the opportunity to produce and participate in the production of various foods in a restaurant situation and bakery.