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FAMILY AND CONSUMER SCIENCES ARTS
Culinary Arts I Prerequisite / Selection Process : Introduction to Culinary Arts 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 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 .
Design Studio Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Application of the elements of art and principles of design
• Explore current industry trends such as sustainability , textile design , and technology in the fashion , fabrics / textiles , housing , and interior design fields
• Apply Design Thinking method to create solutions to various design challenges using latest technology and equipment
• Develop employability skills and e-portfolio of projects
• Explore career and college opportunities
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Projects , Activities , etc .: Projects in sustainability , current industry technology , textile design Instructional Focus : Design Thinking , Makerspace equipment , student collaboration , student-driven and project-based design challenges , industry tours , guest speakers
Fabric , Apparel , and Design Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Explore all of the careers available in the fabric , apparel and design pathway
• Exposure to a variety of equipment , tools , and supplies for fashion , textiles and apparel construction , alteration and repair
• Clothing construction and design Projects , Activities , etc .: Hands on experience in construction , pattern selection and design , alter and sustain textile and apparel products Instructional Focus : Business and industry standards , students will be exposed to the latest technology and research taking place in the apparel and design pathway
Fashion Merchandising [ Students may earn Articulated College Credit ] Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Explore the fashion industries as they relate to design and promotion
• Become aware of the many career opportunities that exist in fashion merchandising
• Rights and laws regarding the fashion and cosmetic imports and exports along with ethical issues
Projects , Activities , etc .: Research , Visual Merchandising presentation and display , Hands-on design , Field experience Instructional Focus : Project based activities , computer applications and guest speakers
Interior Design and Housing Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Elements , principles of art and design related to housing
• Scale drawings and wall elevations
• Selection and arrangement of furniture
• Accessories Projects , Activities , etc .: Create a design board for various rooms Instructional Focus : Designing functional and attractive living spaces for individual and / or professional use
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HEALTH / SCIENCE
Coll Honors Animal Science Prerequisite / Selection Process : Pre-Vet Animal Science Intended Audience : Grades 11 and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• This is a University of Minnesota Introduction to Animal Science ( ANSC 1101 ) course with emphasis on genetics , physiology and nutrition . The course includes a study of production systems relative to the horse , dairy , sheep , poultry , swine and beef industries . Additional topics include man ’ s relationship to animals , current issues and future perspectives of animal agriculture . Students will experience laboratories at the University of Minnesota relating to Animal Science . Students will be concurrently enrolled at the University of Minnesota and upon successful completion of this class ; students will have four semester credits posted to their college transcript .
Projects , Activities , etc .: Field trips , presentations , and career exploration . Instructional Focus : Hands on experiential activities , application of learning through digital assignments , and active participation .
Food Science Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Students will be introduced to the fundamentals of food science
• Technology associated with providing safe and nutritious foods
• Analyze basic scientific principles that explain how and why we process , prepare , and store foods for human consumption
Projects , Activities , etc .: Hands-on activities Instructional Focus : Examining food products using scientific methods that lead to product development and safety in our food supply
Medical Anatomy I [ Students may earn Articulated College Credit ] [ Medical Anatomy I / II may be taken in any order ; both are needed for articulated credit .] Intended Audience : Grades 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Human anatomy and physiology of the integumentary , digestive , urinary , respiratory and musculoskeletal systems .
Projects , Activities , etc .: Dissections Instructional Focus : Taught by a health professional Co-curricular Connection : HOSA
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