Reports, guides, handbooks High school registration guide 2020-21

• Improve business communication skills through professional emails with mentors in STEAM related careers • Design an online efolio to capture and showcase projects created throughout the STEAM program Projects, Activities, etc.: Hands-on technol- ogy based activities Instructional Focus: Technology based proj- ects and activities to develop baseline skills for STEAM Career Pathways Co-curricular Connection: BPA STEAM Foundations Prerequisite/Selection Process: Acceptance into STEAM at AHS Intended Audience: Grades 9 and 10 STEAM students at Anoka High School Credit: One trimester = .5 credit Major Outcomes: • Recognize and demonstrate the princi- ples of design and elements of art as they are applied to visual and culinary arts through a variety of projects. • Identify key characteristics of engineering and architectural drawings • Edit/draw three dimensional objects using CAD software to produce a finished product on a laser, router or 3-D printer. • Brainstorm, originate and demonstrate understanding of the concepts underlying design using various studio-based media • Transfer initial design ideas/concepts to the computer for transforming and finaliz- ing a design using computer software. • Explore various STEAM related careers through speakers, interviews, and field trips. • Gain an awareness of current problems in various areas of medical practice and use the Design Thinking process to brainstorm, research, design and present solutions. Projects, Activities, etc.: Hands-on activities, collaborative projects Instructional Focus: Science, technology, engineering, the arts and math through varied allied arts subjects STEAM Studio Lab I A & B Prerequisite/Selection Process: Acceptance into STEAM at AHS Intended Audience: STEAM students at AHS Credit: Two trimesters = 1.0 credit Major Outcomes: • Utilize design thinking to solve engineering related problems • Design, build, and program with microcontrollers • Incorporate multiple technologies and software in creative applications Projects, Activities, etc.: Hands on activities and group projects 66 Instructional Focus: Use hands on and practical skills to develop and apply engineering principles to solve real-world challenges and problems. AGRICULTURAL ARTS Animal Management Intended Audience: Grades 9, 10, 11, and 12 Credit: One trimester = 0.5 credit, does not meet science credit requirements Major Outcomes: • Comprehensive analysis of the animal science industry as it relates to compan- ion animals such as horses, dogs, cats, and other recreational animals. Projects, Activities, etc.: Animal presenta- tions, field trips, and career exploration Instructional Focus: Hands-on, experiential activities, application of learning through digital assignments and active participation. Fish and Wildlife Ecology Intended Audience: Grades 10, 11, and 12 Credit: One trimester = 0.5 credit, does not meet science credit requirements Major Outcomes: • Principles of Ecology • Wildlife Management • Principles of Forestry • Relationships between organisms and the environment Instructional Focus: Hands on experiential activities, application of learning through digital assignments, and active participation. Fish and Wildlife Zoology Intended Audience: Grades 10, 11, and 12 Credit: One Trimester = 0.5 credit, does not meet science credit requirements Major Outcomes: • Principles of zoology • Natural resources conservation • Animal anatomy and structure • Animal life functions Instructional Focus: Hands on experiential activities, application of learning through digital assignments, and active participation. Floriculture Intended Audience: Grades 9, 10, 11, and 12 Credit: One trimester = 0.5 credit Major Outcomes: • Learn the art of floral design through the construction of several arrangements and corsages Projects, Activities, etc.: Minimum of five floral arrangements, including holiday and special occasion Instructional Focus: Hands on experiential activities, application of learning through digital assignments, and active participation. Seasonal Horticulture Intended Audience: Grades 9, 10, 11, and 12 Credit: One trimester = 0.5 credit Major Outcomes: • Comprehensive exploration of the plant science [green] industry. Units to include: Careers in the Green Industry, Plant Pathology, Physiology, and Reproduction. Projects, Activities, etc.: Plant identification; soils and medias; landscape practices and measurements; seasonal floral design; vegetable and herb gardening; landscape maintenance and installation Instructional Focus: Hands on experiential activities, application of learning through digital assignments, and active participation. FAMILY AND CONSUMER SCIENCES ARTS 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 plan- ning 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 or 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 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 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

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