Reports, guides, handbooks High school registration guide 2019-20

FAMILY & CONSUMER SCIENCES [FCS] ELECTIVE COURSES Hospitality Introduction to Culinary Arts Culinary Arts I 9, 10, 11, 12 9, 10, 11, 12 Culinary Arts II Nutrition Food Science Education, Training and Human Services Child and Human Development Early Childhood Careers Coll Foundation of Education (Formerly Education, Teaching and Training Careers) Design and Visual Arts Fabric, Apparel & Design Fashion Merchandising Interior Design and Housing Foundational Knowledge and Skills Consumer Strategies Interpersonal Relationships Family and Consumer Sciences Internship 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 Funda- mentals 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 46 GRADES 10, 11, 12 9, 10, 11, 12 9, 10, 11, 12 9, 10, 11, 12 10, 11, 12 10, 11, 12 PREREQUISITES Introduction to Culinary Arts or Food Preparation Fundamentals Introduction to Culinary Arts Child and Human Development 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 • Food Service Certification Projects, Activities, etc.: Food labs and plan- ning process, hospitality and advanced meal preparation, teamwork, weekly labs Instructional Focus: Demonstration, culinary skill development 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. 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: Students will be able to apply culinary prepa- ration techniques and safety procedures needed to be successful when living inde- pendently 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 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 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 High School Registration Guide

Reports, guides, handbooks High school registration guide 2019-20 | Page 48