Culinary Arts/ Food and Nutrition

EXPLORING CHILDHOOD (FC950)

Grades 10, 11, 12; 5 credits; One Year Elective

This course provides the  student, who is interested in pursuing a related career or who enjoys the enthusiasm and innocence of children, with the opportunity to interact with preschool-age children in a classroom setting.  High school students will be challenged better to understand the development of young children, themselves, their relationships with their parents and their future parenting styles. Students will learn how to plan age-appropriate activities to foster positive self-esteem, understand social/emotional growth, promote language acquisition, plan for both small and large motor development, and enhance conceptual skill development of the preschool-age child.  The high school students become the teachers and create interesting activities for young children who are learning to interact with others, explore their environment and build self-confidence. Through interaction and observation, students develop insight into behavioral situations typical of early childhood and gain an understanding of the sequential development of children’s physical, emotional, intellectual, and social skills and the importance of the parent’s nurturing role. ^^Three college credits may be earned through the Fairleigh Dickinson University Early College Program.  Course alignment varies on a year-to-year basis- check with your instructor. 

INTRODUCTION TO EDUCATION (FC951)

Grades 11, 12; 5 credits; One Year Elective; Prerequisite:  Application is required. 

Students who are interested in becoming teachers, administrators, school counselors, or community leaders will benefit from taking this college-level elective.  The primary goal of this course is to encourage academically able students who possess exemplary interpersonal and leadership skills to consider teaching as a career.  An important secondary goal of the course is to provide these talented future community leaders with insights about teachers and schools so that they will be civic advocates of education. ^^Three college credits may be earned through Rider University as part of the Education 101 Program.  Course alignment varies on a year-to-year basis- check with your instructor. 

FOOD AND NUTRITION/ CULINARY ARTS I (FC960/FC962)

Grades 10, 11, 12;  5 credits; One Year Elective; Prerequisite:  Application is required for rising Sophomore and Junior students. 

The Food and Nutrition/ Culinary Arts I curriculum is designed to prepare students with practical life skills for the 21st Century.  This course focuses on kitchen safety, sanitation, and the fundamentals of cooking and baking through hands-on instruction.  Using correct food preparation skills and proper food handling techniques, students will learn how to prepare a variety of foods including baking and pastry, pastas, and grains, soups, proteins, and vegetables.  This course also introduces nutrition in which students have the opportunity to reflect, analyze influences, and create a corrective action plan to make healthy food choices. In addition, the Food and Nutrition/ Culinary Arts I course builds career readiness skills such as problem-solving, collaboration, critical thinking, communication, and creativity to better prepare our students for the future.   *As this is year 1 of a 3-year sequence, seat priority will be as follows: 1. Sophomores, 2. Juniors, 3. Seniors 

^^Three college credits may be earned through the Fairleigh Dickinson University Early College Program.  Course alignment varies on a year-to-year basis- check with your instructor. 

FOOD, CULTURE, & TRADITIONS/CULINARY ARTS II (FC961/FC963)

Grades  11, 12; 5 credits; One Year Elective; Prerequisite: Food and Nutrition/Culinary Arts I 

Food, Culture, and Traditions/Culinary Arts II is an intermediate-level course that builds on the information learned in Food & Nutrition/Culinary Arts I.   Students will review and continue working toward mastery of knife skills, safety and sanitation procedures, cooking principles, and menu planning.  Recipes assigned during this course will take students around the world as we look at food, culture, and customs globally.  Students will focus on refined food preparation through cooking and finishing techniques, planning, and preparation for large functions.   

FOOD SERVICE MANAGEMENT/CULINARY ARTS III (FC966/FC965)

Grades  12; 5 credits; One Year Elective; Prerequisite: Food, Culture, & Traditions/Culinary Arts II 

This course represents the culminating class in a 3-year Culinary Arts track.  The class will focus on preparing students for a transition into the industry through a variety of means.  Students will leave the class with an industry-standard ServSafe Food Protection Manager credential.  Front-of-the-house operations, large-scale catering, plating, and industry-related soft skills will be the main emphasis points in this class.  Additionally, students will have the opportunity to participate in Work Based Learning to gain additional on-the-job training.  ^^Three college credits may be earned through the Fairleigh Dickinson University Early College Program.  Course alignment varies on a year-to-year basis- check with your instructor.