Family & Consumer Sciences

Grades 9, 10, 11 and 12
½ Credit
There is a $10.00 fee for this course plus materials for student projects.

There are two parts to this course. During the first part of the class students will learn about fashion principles, clothing care and fabric construction. During the second part of the course students will learn to use a sewing machine and will have the opportunity to learn about textiles and clothing construction through project work. Students will need to provide sewing supplies for class projects. 

Grades 10, 11 and 12
½ Credit - this class may be taken up to 3 times
There is a $5.00 fee for this course plus materials for student projects
Prerequisite: B or better in Creative Sewing or teacher approval 

Students will continue to build skills in project-based assessments. Students will determine projects based on interest and work more independently. Students will need to provide supplies to complete projects. 

Grades 10, 11 and 12
½ Credit - Transcripted Credit through MPTC & eligible for the DPI certificate 

This course examines the topics of health, safety, and nutrition within the context of the early childhood educational setting. Topics include: governmental regulations and professional standards; planning a safe and healthy early childhood environment; planning nutritionally sound menus; examining Child Abuse and Neglect, Sudden Infant Death Syndrome (SIDS) and Abusive Head Trauma risk reduction strategies; incorporating health, safety, and nutrition concepts into the children’s curriculum; creating an anti-bias perspective in an early childhood settings. Successful completion of this course is a prerequisite for enrolling in the Foundations/ACCT course.

MPTC Course: ECE: Health, Safety, & Nutrition 307- 167 

(ACCT Certifying Course)

Grades 10, 11 and 12

½ credit

Prerequisite: C or better in ECE: Health Safety and Nutrition 

Examines child development within the context of the early childhood education setting. Students will investigate such topics as integrating strategies that support diversity, cultural responsiveness, and anti-bias perspectives; analyzing social, cultural, and economic influences on child development; child development theories; analyzation of the development of children ages three through five and children ages five through eight; relating child development research findings to teaching practice; analyzing the role of heredity and the environment; examining the role of brain development in early learning (ages 3-8); and examining developmental and environmental assessment strategies for children ages 3-8. In addition, Wisconsin State Skills Certificate can be earned as an Assistant Child Care Teacher through academic achievement, excellent attendance and contact hours with children. 

MPTC Course: ECE: Child Development 307-179

Grades 9, 10, 11 and 12
½ Credit
There is a $20.00 fee for this course. 

This is a course that focuses on the development of skills in food preparation and baking. Students are expected to work cooperatively to practice safety and sanitation procedures while producing a variety of foods in weekly labs. A main objective will be to learn and practice basic knife skills, common recipe procedures, use and care of equipment and appliances, conversions & basic kitchen math skills and food production for both the individual and groups. Students will also participate in catering and restaurant preparation activities. 

Grades 10, 11 and 12
1/2 Credit - Transcripted credit through MPTC
There is a $20.00 fee for this course
Prerequisite: C or better in Basic Food Prep 

This course introduces skills in the Culinary Arts program. It will prepare learners to identify different cooking processes, operate small and large cooking equipment, and preform the basic skill to become a chef. Culinary history, nutrition, pastry techniques and are also practiced. Students will also participate in catering and restaurant preparation activities. Students pursuing a Culinary Arts Associated degree or related food service diploma in addition to individuals desiring personal enrichment in the Culinary Arts will benefit from this course as credit is articulated with Moraine Park Technical College. 

MPTC Course:  Culinary Principles 316-102

Grades 11 and 12
½ Credit - Transcripted credit through MPTC
There is a $20.00 fee for this course
Prerequisite: C or better in Culinary Arts 

This course is a continuation of Culinary Arts and building on the skills learned. Topics include: Stocks, sauces and soups, and breakfast cookery. Students will also participate in catering and restaurant preparation activities. Students pursuing a Culinary Arts Associated degree or related food service diploma in addition to individuals desiring personal enrichment in the Culinary Arts will benefit from this course as credit is articulated with Moraine Park Technical College. Additionally, students may opt to earn their ServSafe Manager Certificate.

MPTC Courses:  Soups and Sauces (316-111) and Breakfast Cookery (316-110)

Grades 10, 11 &12
Teacher Approval Required
½ Credit 

Students will work to support the Food4Thought Café. Tasks may include food preparation, customer service and other job skills. 

(4th HOUR CLASS)
Grades 10, 11 and 12
½ Credit
Perquisite: C or better in  Basic Food Preparation.  Teacher Approval Required

This course is designed for anyone with a career interest or who is interested in exploring opportunities for wage-earning in the Hospitality industry. This course is specifically designed to meet on-the-job needs and to enhance student knowledge of the hospitality and food service industries, focusing on real-world application to the restaurant industry. Students in course work in the Food4Thought café, participating in all aspects of a restaurant. Some outside of class hours before or after school are required. Students will have the opportunity to take the ServSafe Restaurant Manager Exam for a fee. Successful completion of the exam will earn the student a certification and 1 credit at MPTC. 

MPTC Course:  Sanitation & Safety 316-148