78617-78031 Sports Medicine: Prevention and Care of Athletic Injuries
Students may earn American Heart Association Basic Life Support Certification( previously called Coll. Sports Medicine: Prevention and Care of Athletic Injuries) [ Students may earn Articulated College Credit ] Intended Audience: Grades 11 and 12 students interested in Sports Medicine and similar careers such as Athletic Training, Physical Therapy, Strength Coach, Exercise Science. Required course to earn coaching certificate in college. Part of collaboration to offer a Bachelor of Science Degree in Exercise Science from SWSU through Anoka-Ramsey Community College. Credit: One trimester / two periods = 1.0 credit Major Outcomes:
• Explore how injuries occur, research common sports related injuries, practice emergency management and injury assessment, and learn taping and wrapping methods.
Projects, Activities, etc.: Field trips, hands-on activities Instructional Focus: Taught by a health professional Co-curricular Connection: HOSA
HOSPITALITY AND TOURISM CAREERS 78561-78031 Advanced Culinary Arts I
Students may earn ServSafe Manager Certification Prerequisite / Selection Process: Grade of C or higher in Culinary Arts I or STEP teacher recommendation Intended Audience: Grades 10, 11 and 12 Credit: One trimester / two periods = 1.0 credit Major Outcomes:
• ProStart Level I
• Basic food preparation techniques
• Safety and sanitation issues
• Beginning food service supervisory skills
• Nationally certified program ProStart introducing students to a wide variety of careers in the hospitality area
• Opportunity to receive ServSafe certification Projects, Activities, etc.: Bakery production, fundamental culinary skills, opportunities to compete in state and national competition Instructional Focus: Hands-on activities in a commercial kitchen, speakers, research, project-based learning. Co-curricular Connection: FCCLA
78661-78031 Advanced Culinary Arts II
Prerequisite / Selection Process: Grade of C or higher in Advanced Culinary Arts I or STEP teacher recommendation Intended Audience: Grades 11 and 12 Credit: One trimester / two periods = 1.0 credit Major Outcomes:
• ProStart Level II
• Continued career exploration
• Advanced skills associated with food service industry
• Beginning culinary techniques
• Food service supervisory / management skills Projects, Activities, etc.: New product development, ProStart certificate available, opportunities to compete in state and national competition, menu development and design Instructional Focus: Hands-on activities in a commercial kitchen, research, and speakers Co-curricular Connection: FCCLA
78660-78031 Advanced Pastry
[ Students may earn Articulated College Credit ] Intended Audience: Grades 11 and 12 Prerequisite / Selection Process: Grade of C or higher in Advanced Culinary Arts I or STEP teacher recommendation Credit: One trimester / two periods = 1.0 credit Major Outcomes:
• Exhibit professional, safe and sanitary work practices
• Define baking terms
• Discuss equipment and utensils used in baking and their proper use and care
• Demonstrate proper selection of ingredients, equipment and utensils for specific application
• Apply basic math skills to recipe conversions Projects, Activities, etc.: Bakery production, fundamental culinary skills, opportunities to compete in state and national competition Instructional Focus: Hands-on activities in a commercial kitchen, research, and speakers Co-curricular Connection: FCCLA
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