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These courses may satisfy Career Technology Education and/or General Elective requirements.
CHILD DEVELOPMENT I
Course Number: AAF-3040 Credit: 0.5 credit
Required/Elective: Elective Grade Level: Open to grade 9-12
Length: One semester Prerequisite: None
State Approved CTE course.
Students following the Human Services Pathway are encouraged to complete this course.
Students will explore human development from conception to age three and develop a greater understanding of choices related to human sexuality, caregiving, and parenting. Students will have the opportunity to care for an infant simulator to learn the responsibilities and challenges of parenting.
CHILD DEVELOPMENT II
Course Number: AAF-3050 Credit: 0.5 credit
Required/Elective: Elective Grade Level: Open to grade 10-12
Length: One semester Prerequisite: Child Development I
State Approved CTE course.
Students following the Human Services Pathway are encouraged to complete this course.
This course will focus on professional practices related to working with young children. Students will implement an on-site playschool using age appropriate sensory experiences, communication skills, discipline techniques, toy and educational mediums, and health/safety practices.
SINGLE SURVIVAL
Course Number: AAF-3140 Credit: 0.5 credit
Required/Elective: Elective Grade Level: Open to grade 11-12
Length: One semester Prerequisite: None
State Approved CTE course.
Single Survival is designed to prepare the student for life after high school. This course will assist students in meeting the challenges of balancing family, work, and community responsibilities as an adult. This class includes: careers, transportation, clothing, healthy living, insurance, finances, and housing options.
GENERAL FOODS
Course Number: AAF-3090 Credit: 0.5 credit
Required/Elective: Elective Grade Level: Open to grade 9-12
Length: One semester Prerequisite: None
State Approved CTE course.
Students following the Hospitality and Tourism Pathway are encouraged to complete this course.
Students will study food preparation techniques, safety and sanitation standards, and life-long nutrition through participation in a variety of projects and food laboratory experiences.
ADVANCED FOODS
Course Number: AAF-3080 Credit: 0.5 credit
Required/Elective: Elective Grade Level: Open to grade 9-12
Length: One semester Prerequisite: General Foods
State Approved CTE course.
Students following the Hospitality and Tourism Pathway are encouraged to complete this course.
Students will prepare a variety of advanced cuisine with a special focus on regional and international food preparation techniques and skills. They will utilize advanced cooking techniques by participating in a variety of projects and food laboratory experiences.
CULINARY/RESTAURANT MANAGEMENT I (PROSTART 1)
Course Number: CTT-3020 Credit: 1.0 credit
Required/Elective: Elective Grade Level: Open to grade 10-12
Length: One Semester, two-hour block at CTE Prerequisite: None
Students will have the opportunity to earn possible scholarships and meet articulation agreements for numerous culinary schools across the country.
Students will also have the opportunity to become ServSafe certified.
The PROSTART Curriculum is written by the National Restaurant Association and is an industry-based program that prepares students for careers in the restaurant and foodservice industry. Topics include kitchen math, costing, safety and sanitation, industrial kitchen equipment usage as well as food production. Students will study for and take the National SERVSAFE Manager’s Exam. There is no prerequisite for this class, but a passion for food is essential. In addition, having a job in the foodservice industry outside of class while not mandatory is very helpful as it helps students see the lessons we are learning in class put into practice. Students will also have the opportunity to become certified SERVSAFE Managers.
CULINARY/RESTAURANT MANAGEMENT II (PROSTART 2)
Course Number: CTT-3030 Credit: 1.0 credit
Required/Elective: Elective Grade Level: Open to grade 10-12
Length: One semester, two-hour block at CTE Prerequisite: ProStart 1
Students will have the opportunity to earn possible scholarships and meet articulation agreements for numerous culinary schools across the country.
Students will also have the opportunity to compete at ProStart and SkillsUSA state competitions.
Students continue their study of the culinary arts. Culinary II gives students the opportunity to try out for a number of culinary competition teams. While semester 2 does allow time for the students to continue to expand their culinary education in the lab, much of the semester is spent preparing for culinary competitions. Students will leave Culinary II with an improved understanding of how to open and operate their own business. Students will need to have passed the SERVSAFE Manager’s Exam to sign up for this class.
BAKING AND PASTRIES
Course Number: CTT-3040 Credit: 1.0 credit
Required/Elective: Elective Grade Level: Open to grade 10-12
Length: One semester, two-hour block at CTE Prerequisite: None
Students will have the opportunity to compete in SkillsUSA Commercial Baking competition.
Students will have the opportunity to compete in SkillsUSA Commercial Baking competition.
Students will also have the opportunity to become certified SERVSAFE Foodhandlers.
Students will also have the opportunity to become certified SERVSAFE Foodhandlers.
In this specialized class, students gain the fundamental skills necessary to work in a commercial bakery. Advanced studies include breads, pies, cakes, candies, chocolate work, cookies, and much more. There is no prerequisite for this class; however, students with a strong passion for baking and baked goods as well as a desire to learn about this industry will do well. In addition, having a job in the foodservice industry outside of class, while not mandatory, is very helpful, as it helps students see the lessons we are learning in class put into practice. Students will study for and take the SERVSAFE Foodhandler Exam.
FASHION DESIGN
Course Number: AAF-3210 Credit: 0.5 credit
Required/Elective: Elective Grade Level: Open to grade 9-12
Length: One semester Prerequisite: None
Students following the Arts, A/V Technology, and Communications Pathway are encouraged to complete this course.
This course allows students the opportunity to apply elements and principles of design to fashion. Students will produce illustrations of fashion design, research fashion trends, and examine career opportunities. Students have the opportunity to create a variety of products using basic sewing skills.
INTERIOR DESIGN
Course Number: AAF-3240 Credit: 0.5 credit
Required/Elective: Elective Grade Level: Open to grade 9-12
Length: One semester Prerequisite: None
Students following the Arts, A/V Technology, and Communications Pathway are encouraged to complete this course.
This course will focus on housing styles, and principles and elements of design. Students will apply basic space planning concepts, and furnishing and housing needs within set parameters. They will also explore career opportunities within the field of Interior Design.
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