.5 credit (1 semester) ; FVTC Credits: 3

Open to Grades 9 - 12

Prerequisites: None

NOTE: Approved for Dual/Transcripted credit at Fox Valley Technical College. The student could receive 3 dual college credits at FVTC. All dual credit courses are subject to annual approval.

Content: This course is pertinent for all students who are interested in careers in Education, Health-related occupations, Psychology, and Social Work. It is designed for all students who are interested in working with children. Students will study infant and toddler development as it applies to an early childhood education setting. Course competencies include:

• • integrating strategies that support diversity and anti-bias perspectives

  • analyze the development of infants and toddlers (conception to three years)

  • correlate prenatal conditions with development

  • summarize child development theories

  • analyze the role of heredity and the environment

  • examine culturally and developmentally appropriate environments for infants and toddlers

  • examine the role of brain development in early learning (conception through age three)

  • examine caregiving routines

Activities: Observations, “Baby Think It Over” simulation, field trips.

Cost: None

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.5 credit (1 semester) ; FVTC credits: 3

Open to Grades 9 - 12

Prerequisites: None

NOTE: This course has been approved Dual credit at Fox Valley Technical College. The student could receive 3 dual college credits at FVTC. All dual credit courses are subject to annual approval.

Content: This course is pertinent to all students who are interested in careers in education, health-related occupations, psychology, and social work. It is designed for all students who are interested in working with children. In this course, students will examine child development within the context of the early childhood education setting. Course competencies include:

• • analyze social, cultural, and economic influences on child development

  • summarize child development theories

  • analyze the development of children age three through age eight

  • summarize the methods and designs of child development research

  • analyze the role of heredity and the environment

  • examine the role of brain development in early learning (age 3 - 8)

This course is required for enrollment in the Assistant Child Care Teacher (ACCT) Certification course.

Activities: This course requires Six hours of supervised observation of children at various developmental stages in support of their classroom instruction. Students will engage in a variety of experiential learning activities such as lesson plan development for preschool-age children, creating a model of the brain and neurons for the purpose of understanding brain development, and will study the importance of using a variety of creative mediums such as music, literature, and art to support literacy.

Cost: None

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.5 credit (1 semester) ; FVTC Dual Credit eligible

Open to Grades 11 & 12

Prerequisites: *Child Development

NOTE: Students who wish to earn the ACCT certificate MUST be 17 before the end of the class. This is a State requirement. When students earn the certificate they are required to send a copy of the certificate to the FVTC registrar to receive credit from FVTC which is transferable to any Wisconsin technical colleges that offer Early Childhood.

Content: This course is specially designed for students who are interested in working in the childcare industry. Students will gain practical lab experiences by setting up a preschool for children ages 3-5. The student, upon successful completion (72%) of this course, will receive a certificate from the Wisconsin Department of Instructions to become an Assistant Childcare Teacher in a daycare or preschool in the State of Wisconsin.

Those students who also complete the Prenatal and Infant Development course will also receive the Infant and Toddler certificate from the Department of Instruction.

Activities: Observations, projects, guest speakers and/or field trips, and play school simulations.

Cost: Field trip fee.

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.5 credit (1 semester) ; FVTC Advanced Standing credit eligible

Open to Grades 9 - 12

Prerequisites: None

NOTE: This course is approved for advanced standing credit at Fox Valley Technical College.

This course must be taken to apply to the Health Careers Academy. This course fulfills the prerequisite for the Nursing Assistant course and for the Health Careers 2 course.

Content: This course is designed for the individual who wants to investigate, or hopes to go to school for, a medical/health-related career. Possible positions include doctors, nurses, athletic trainers, technicians, laboratory workers, rehabilitation, eye and dental service workers, medical records technicians, mental health workers, alternative medicine personnel, pharmacists, and dietitians. The use of resource people and field trips enable students to learn what personal characteristics and educational training are required of the health professional. To help clarify career goals and future planning, students will have the opportunity to job shadow and volunteer. The content of the course will focus on understanding self and others, learning the helping process, and understanding confidentiality and client rights. Additionally, students will gain knowledge of the specific language used in the medical field. Greek and Latin prefixes, suffixes, and root words are the basis of this instruction.

Activities: Guest speakers, field trips/tours, videos, job shadowing, portfolio, and volunteer opportunities.

Cost: Field trip fees.

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.5 credit (1 semester)

Open to Grades 9 - 12

Prerequisites: *Health Careers 1

This course is intended for students who are extremely interested in the health career industry and are planning to go into post-graduation higher education of one year or more. The content of the course will focus on understanding codes of ethics, confidentiality, accountability and client rights. Additionally, students will gain knowledge of specific body systems including anatomy, medical terminology, diagnostics, and treatments. Guest speakers will be presenting information for each body system. This course is designed to guide individuals in building upon the Health Careers 1 portfolio, as well as exploring their own personal career interest area. This course is not a required course for the Health Careers Academy but is highly recommended.

Activities: Guest Speakers, field trips, tours, videos, laboratory activities, and portfolio.

Cost: Field trip fees

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.5 credit (1 semester) ; FVTC Dual Credit eligible

Open to Grades 11 & 12

Prerequisites: *Health Careers 1

NOTE: This course has been approved Dual credit at Fox Valley Technical College. This course also satisfies the admission requirement for many Nursing programs at 4-year colleges.

A nursing assistant is an important member of the healthcare team. Upon successfully completing the certification test, a student will become a Certified Nursing Assistant. Under the supervision of a licensed nurse, the student may bathe, dress, feed, mobilize and transport people; obtain temperature, pulse, and blood pressure measurements; and report observations and reactions. Other duties might include preparation of equipment, care of the patient’s room and record keeping.

The 18-week course consists of a 3-part instructional program: high school classroom instruction, 20 hours FVTC classroom instruction and lab, and 46 hours of on-the-job training(clinical experience) in a health care facility such as a hospital or nursing home. A registered nurse will supervise the nursing instruction at FVTC and on-the-job training.

The clinical or on-the-job training component of the course will require an out-of-class time commitment. Desirable personal characteristics of students in the course include dependability, tolerance, trustworthiness, and a willingness to work for and with people. Students who are nursing assistants will qualify for good-paying part-time jobs while attending school as well as gain experience in the health field. This is NOT only for students who desire to become nurses, but for all who aspire to any health-related occupation.

Activities: Demonstrations, videos, guest speakers, hands-on experiences in a healthcare facility and FVTC labs.

Cost: Uniform. The student may choose to take the state certification exam with a fee of approximately $125.

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.5 credit (1 semester) ; FVTC credits: 1

Open to Grades 9 - 12

Prerequisites: None

NOTE: This course is approved for Dual Credit with Fox Valley Technical College. Approval is reviewed on an annual basis.

Content: This course is in a series of four Culinary courses. It provides a working knowledge of the food service industry. It prepares students for an understanding of how the food service industry operates and the diversity of careers available. Students learn basic culinary and cooking skills through classroom instruction, hands-on kitchen experience, and practice.

Concepts covered in the Culinary Essentials/ProStart 1A class include:

• Kitchen Basics

• Food Service Equipment and Smallwares

• Cooking Methods

• Serving Safe Food - ServSafe

• Career Opportunities and Professional Expectations

Activities: Laboratory preparation of foods and demonstrations.

Cost: $20.00 Lab fee, there could possibly be $50.00 fee for the ServSafe certificate exam if taken.

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.5 credit (1 semester)

Open to Grades 9 - 12

Prerequisites: Culinary Essentials/Prostart 1A

This course is in a series of four courses. It provides a working knowledge of the food service industry. It prepares students for an understanding of how the food service industry operates and the diversity of careers available. Students learn basic culinary and cooking skills through classroom instruction, hands-on kitchen experience, and practice.

Concepts in the Soups, Salads, and Sandwiches/ProStart 1B course include:

• Stocks, Sauces, and Soups

• Welcome to the Industry/Communication

• Culinary Math

• Salads

• Sandwiches and Pizza

• Intro to Baking

• Principles of Great Service/Front of the House basics

Activities: Laboratory preparation of food and demonstrations. Students may participate in the ProStart Year One exam which leads to a certificate of achievement from the National Restaurant Association.

Cost: $20.00 Lab fee

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.5 credit (1 semester) ; FVTC Advanced Standing credit eligible

Open to Grades 11 & 12

Prerequisites: Culinary Essentials

NOTE: This course, along with Culinary Essentials/ProStart 1A and Soups, Salads, and Sandwiches/ProStart 1B, will qualify a student for Advanced Standing at FVTC, with a B or better grade in all three courses.

Content: This course is the third in a series of four courses. It provides a working knowledge of the foodservice industry. It prepares students for an understanding of how the foodservice industry operates and the diversity of careers available. Students learn basic culinary and cooking skills through classroom instruction, hands-on kitchen experience, and practice.

Concepts in level 3, Breakfast, Potatoes, and Pasta/ProStart 2A, course include:

• Food Costing and Cost Control

• Eggs, Dairy, and Breakfast

• Purchasing

• Fruits and Vegetables

• Potatoes, Pasta, and Grains

Activities: Laboratory preparation of foods, class discussions, simulated foodservice experiences, job shadowing and/or guest speakers. Students may participate in the ProStart Year Two exam which leads to a certificate of achievement from the National Restaurant Association.

Cost: $20.00 Lab fee.

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.5 credit (1 semester)

Open to Grades 11 & 12

Prerequisites: Culinary Essentials

This course is the fourth in a series of four courses. It provides a working knowledge of the foodservice industry. It prepares students for an understanding of how the foodservice industry operates and the diversity of careers available. Students learn basic culinary and cooking skills through classroom instruction, hands-on kitchen experience, and practice.

Students in the course will be able to take advantage of the Wisconsin Youth Apprenticeship program.

Concepts in the level 4 class include:

• Building Teams and Sustainability

• Meat, Poultry, and Seafood

• Yeast Breads, Cakes, Pies, and Desserts

• Introduction to Marketing and Menu Management (Healthy Menus)

Activities: Laboratory preparation of foods, class discussions, simulated foodservice experiences, job shadowing and/or guest speakers.

Cost: $20.00 Lab fee.

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.5 credit (1 semester) ; FVTC credit: 1

Open to Grades 9 - 12

Prerequisites: None

NOTE: This course is approved for Dual Credit with Fox Valley Technical College.

This course focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins, and water) and how each is used by the body. The planning of well-balanced diets and the nutritional analysis of diets are emphasized and prepared. Students will learn to prepare healthy recipes throughout the course.

Activities: Fitness days, taste testing, food preparation labs, field trips and/or guest speakers.

Cost: $15.00 Lab fee

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.5 credit per semester, up to 4 semesters (2 years). Students must work 450 hours for a 1-year program, or 900 hours for a 2-year program.

Open to Grades 11 & 12

Prerequisites: Good attendance record, on track for graduation, good communication and time management skills.

NOTE: Students that do not meet program employment requirement will be transferred to the 9990/9991 Work-Based Learning course.

NOTE: Students should check with their prospective post-secondary schools as to receiving for "Credit for Prior Learning"

Wisconsin's Youth Apprenticeship program is a part of a statewide School-to-Work initiative. It is designed for high school students who want hands-on learning in an occupational area at a worksite along with classroom instruction.

This one or two-year elective program combines academic and career and technical instruction with mentored on-the-job learning. Students work 10 to 20 hours per week / 450 hours for 1 year or 900 hours for a 2 year program. Employers provide wages, worker's compensation, competency training, and mentoring.

Upon successful completion of the program, the Department of Workforce Development issues a Certificate of Occupational Proficiency.

All post-secondary options are still open to students: four-year university, two-year technical college, apprenticeship, other industry training programs, military, and/or employment.

Student Qualifications for YA:

• Good attendance

• On track for graduation, 2.0 GPA, no failing grades

• 2 semesters of program related coursework

• Good Communication Skills and Time Management

If a student is interested in a Youth Apprenticeship they should see their counselor.

CESA 6 Youth apprenticeship

Department of Workforce Development- Youth Apprenticeship

Program areas include:

• Architecture & Construction

• Art

• A/V Technology & Communications

• Finance

• Health Sciences

• Hospitality & Tourism

• Information Technology

• Manufacturing

• Science, Technology, Engineering, & Mathematics (STEM)

• Transportation Distribution & Logistics

Costs: Driver's license and/or transportation to the work site, personal costs - textbooks, uniforms, tools.

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.5 credit (1 semester) ; FVTC credits: 3

Open to Grades 9 - 12

Prerequisites: None

NOTE: This course is approved for Dual Credit at Fox Valley Technical College. All Dual credit classes are pending annual approval.

This course explores the relationship between the general principles of psychology and people’s everyday lives. Students seek a deepened sense of awareness of themselves and others. This understanding enables students to improve their relationships with others at work, in the family, and in society. Students will review and practice the "soft skills" currently sought by employers in the workplace.

Activities: Class discussions, group work, projects and guest speakers.

Cost: None

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.5 credit per semester (1 - 2 semesters)

Open to Grades 11 & 12

Prerequisites: Consent of instructor or department chair, and prior course work in the area of interest.

This course will emphasize independent study in a specific area of Family and Consumer Education. The student will submit a project proposal to one of the FCS instructors with specific timelines and goals. Credit will be earned upon completion of the project.

Activities: To be determined by the student and instructor before enrollment in the course.

Cost: Determined by individual project.

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.5 credit (1 semester)

Open to Grades 9 - 12

Prerequisites: Consent of the Special Programs Dept. Chair

This course is designed to help students meet the challenges of their daily lives with confidence. Students will learn basic information and practical skills related to such topics as healthy living, human relations, clothing care, food and nutrition as well as preparation of food labs.

Activities: Group and individual projects, class discussions, videos and labs.

Cost: $10.00 Lab fee

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