FAMILY & CONSUMER SCIENCES [ FCS ]
FAMILY & CONSUMER SCIENCES [ FCS ]
ELECTIVE COURSES GRADES PREREQUISITES Hospitality Introduction to Culinary Arts 9 , 10 , 11 , 12 Culinary Arts I 9 , 10 , 11 , 12 Introduction to Culinary Arts
Culinary Arts II 10 , 11 , 12 Culinary Arts I Nutrition 9 , 10 , 11 , 12 Food Science 9 , 10 , 11 , 12 Education , Training and Human Services Child and Human Development 9 , 10 , 11 , 12 or Food Preparation Fundamentals
Early Childhood Careers 10 , 11 , 12 Child and Human Development Coll Foundation of Education 10 , 11 , 12 Design and Visual Arts Fabric , Apparel & Design 9 , 10 , 11 , 12 Interior Design and Housing 9 , 10 , 11 , 12 Foundational Knowledge and Skills Consumer Strategies 9 , 10 , 11 , 12 Interpersonal Relationships 9 , 10 , 11 , 12 Honors Family and Consumer Sciences Internship 12 Application and interview required
HOSPITALITY
Introduction to Culinary Arts Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Introduction to food industry Standards
• Experiential learning through food preparation and tasting
• Management of culinary tools and equipment
• Application of safety and sanitation skills Projects , Activities , etc .: Food labs Instructional Focus : Food preparation and demonstration
Culinary Arts I [ Students may earn Articulated College Credit ] Prerequisite / Selection Process : Introduction to Culinary Arts or Food Preparation Fundamentals Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Meal planning and preparation
• Advanced cooking techniques-knife skills , plating and sauces
• Food Service Certification
Projects , Activities , etc .: Food labs and planning process , hospitality and advanced meal preparation , teamwork , weekly labs Instructional Focus : Demonstration , culinary skill development
Culinary Arts II [ Students may earn Articulated College Credit ] Prerequisite / Selection Process : Culinary Arts I Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit / meets elective credit requirements Major Outcomes : Students will be able to apply culinary preparation techniques and safety procedures needed to be successful when living independently as well as having skills that will prepare them for the job market . Students will be able to leave this class with a ServSafe certification that is accepted by industry for careers related to food preparation . Projects , Activities , etc .: They will have the opportunity to research and experiences foods from other cultures in a lab classroom setting . They will be exposed through a field trip and guest speakers to careers that are related to the food industry .
Instructional Focus : Students will use hands on lab experiences to learn industry food safety and preparation techniques .
Nutrition Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Personal Nutrition and wellness concerns
• Selecting & preparing Nutritious food
• Understand health conditions related to diet
• Stress managements , body image , eating disorders and sports nutrition
Projects , Activities , etc .: Create a personal nutrition / wellness plan , analysis of nutrition wellness issues , nutritious food labs , and stress relief and fitness walking . Instructional Focus : Personal nutrition goals , research , application and guest presenters
48 High School Registration Guide