Registration guides High school registration guide 2022-23 [copy] - Page 50

FAMILY & CONSUMER SCIENCES [ FCS ]

FAMILY & CONSUMER SCIENCES [ FCS ]

ELECTIVE COURSES GRADES PREREQUISITES Hospitality Introduction to Culinary Arts 9 , 10 , 11 , 12 Culinary Arts I 9 , 10 , 11 , 12 Introduction to Culinary Arts or Food Preparation Fundamentals Culinary Arts II 10 , 11 , 12 Introduction to Culinary Arts Nutrition 9 , 10 , 11 , 12 Food Science 9 , 10 , 11 , 12 Education , Training and Human Services Child and Human Development 9 , 10 , 11 , 12 Early Childhood Careers 10 , 11 , 12 Child and Human Development Coll Foundation of Education 10 , 11 , 12 Design and Visual Arts Fabric , Apparel & Design 9 , 10 , 11 , 12 Interior Design and Housing 9 , 10 , 11 , 12 Foundational Knowledge and Skills Consumer Strategies 9 , 10 , 11 , 12 Interpersonal Relationships 9 , 10 , 11 , 12 Honors Family and Consumer Sciences Internship 12 Application and interview required
HOSPITALITY
Introduction to Culinary Arts 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
Culinary Arts I [ Students may earn Articulated College Credit ] Prerequisite / Selection Process : Introduction to Culinary Arts or Food Preparation Fundamentals Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit Major Outcomes :
• Meal planning and preparation
• Plating and presentation
• Advanced cooking techniques and knife skills 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 : Introduction to Culinary Arts Intended Audience : Grades 9 , 10 , 11 , and 12 Credit : One trimester = 0.5 credit / meets elective credit requirements Major Outcomes :
• Addressing industry standards
• Learning advanced culinary procedures
• Preparing mother sauces
• Creating a menu , design , and pricing items
• Identify and understand flavor profiles . Instructional Focus : Students will use hands on lab experiences to learn industry food safety and preparation techniques . Projects , Activities , etc .: Restaurant project by creating a menu , lab based course , experimenting with different flavor profiles , and researching culinary careers .
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 , eating disorders , and body image concerns
• Establish personal wellness and nutrition goals
• Demonstrate food safety and sanitation during food labs
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
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
50 High School Registration Guide