EHS Student Publications EHS Program of Studies 2019-2020

CHILD DEVELOPMENT LAB 2 Grades 10, 11, 12 .5 Credit (5814) CCP Prerequisite(s): Child Development Lab and Teacher Recommendation This course will offer an in-depth 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. FOUNDATIONAL CULINARY ARTS Grade 9, 10, 11, 12 .5 Credit (5821) CCP 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. TRANSITIONAL CULINARY ARTS Grade 9, 10, 11, 12 .5 Credit (5822) CCP Prerequisite(s): Foundational Culinary Arts with a grade of a C or better, 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 a successful path in the foodservice industry including but not limited to food safety & sanitations, kitchen essentials, plated desserts, sandwiches & soups, salads and garnishing, meat production and plating techniques as well as nutrition & sustainability. Testing for Pro-Start Level 1 certification is 45

EHS Student Publications EHS Program of Studies 2019-2020 | Page 52