Archived High school registration guide 2017-18

FAMILY & CONSUMER SCIENCES [FACS] FAMILY & CONSUMER SCIENCES [FACS] ELECTIVE COURSES Hospitality Food Preparation Fundamentals Nutrition Culinary Arts I 9, 10, 11, 12 9, 10, 11, 12 9, 10, 11, 12 Culinary Arts II 10, 11, 12 Food Science Education, Training and Human Services Child and Human Development AC Early Childhood Careers 9, 10, 11, 12 AC Education, Teaching and Training Careers Design and Visual Arts Fabric, Apparel & Design AC Fashion Merchandising Interior Design and Housing Foundational Knowledge and Skills Consumer Strategies Interpersonal Relationships Family and Consumer Sciences Internship HOSPITALITY Food Preparation Fundamentals 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 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 62 GRADES 9, 10, 11, 12 10, 11, 12 PREREQUISITES Food Preparation Fundamentals or Foods and Nutrition I Food Preparation Fundamentals and Culinary Arts I (Formerly Foods and Nutrition I) Child and Human Development or Child Development/Parenting 10, 11, 12 9, 10, 11, 12 9, 10, 11, 12 9, 10, 11, 12 9, 10, 11, 12 9, 10, 11, 12 12 Application and interview required 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 Culinary Arts I Prerequisite/Selection Process: 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 Prerequisite/Selection Process: Food Preparation Fundamentals and 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. High School Registration Guide

Archived High school registration guide 2017-18 | Page 64