INTERIOR DESIGN Grade 9 , 10 , 11,12 . 5 Credit ( 5813 ) CCP
Prerequisite ( s ): None This course develops students ’ knowledge and skills in housing and interior design . Topics include consumer aspects of housing , careers , elements , and principles of design , floor plans , period housing styles , furniture , and lighting . Both residential and commercial applications are included . Students engage in handson activities and creative projects .
CHILD DEVELOPMENT LAB 2 Grades 10 , 11 , 12 . 5 Credit ( 5814 ) CCP
FOUNDATIONAL CULINARY ARTS Grade 9 , 10 , 11 , 12 . 5 Credit ( 5821 ) CCP
TRANSITIONAL CULINARY ARTS Grade 9 , 10 , 11 , 12 . 5 Credit ( 5822 ) CCP
Prerequisite ( s ): Child Development Lab 1 course with a grade of a C or better and Parenting Teacher Recommendation . This course will offer an in-depth advanced study of children ’ s physical , intellectual , and social-emotional development . The CTELDS ( Connecticut Early Learning and Development Standards ) will be applied . The professional organization NAEYC ( National Association for the Education of Young Children ) will be highlighted as a resource for educational materials and research . Students will create and provide developmentally appropriate activities , integrate curriculum , maintain positive collaborative relationships with preschoolers and their caretakers . They will accomplish these goals by operating an onsite preschool located inside Enfield High School . Note : This course and Early Childhood Education 1 are part of the College Career Pathway ( CCP ) program which may provide college credit from Asnuntuck Community College . Students who pass both courses with a grade of 75 or higher .
Prerequisite ( s ): None This course is aligned with the National Restaurant ’ s Association ’ s Pro-Start Program . In this class students will learn about the food service industry including career paths . Students will also learn about the food service industry including career paths . Students will also learn about topics that will build a successful path in the food service industry including but not limited to food safety & sanitation , kitchen essentials , baking essentials , fruits & vegetables , breakfast foods , potatoes & grains , stocks , sauces and soups as well as nutrition & sustainability .
Prerequisite ( s ): Foundational Culinary Arts with a grade of a C or better or Foods and Nutrition with a grade of a C or better , and Culinary Teacher Recommendation This course is aligned with the National Restaurant Association ’ s Pro-Start Program . In this class students will learn about building effective communication and managing both the front of the house and back of the house . Students will learn about writing menus , marketing , controlling cost and how to purchase and take inventory . Students will continue to focus on the careers and practice roles within the foodservice industry and to focus on topics that will build
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