Embedded Files
E = Elective and the year student is eligible for the course
Course #: 658 Length: 1 Trimester Grade Level: 9-12 Credit: 0.5
Recommended Course: None
The Food Safety and Sanitation curriculum provides students with foundational knowledge of food safety and sanitation relevant to the culinary industry and everyday life skills. Students will identify federal, state and local food safety requirements. Students will explore science concepts related to bacteria, viruses and parasites. Students will identify physical, biological and chemical hazards and prevention procedures. Students will develop Hazard Analysis Critical Control Point (HACCP) plans to assess safety hazards. Students will learn how to keep themselves, their families and others safe when handling and serving food.
Course #: 657 Length: 1 Trimester Grade Level: 9-12 Credit: 1.0
Recommended Course: Food Safety & Sanitation, Food Safety Training Required
The Baking Fundamentals curriculum provides students with foundational knowledge of baking and pastry relevant to the culinary industry and everyday life skills. Students will identify federal, state and local food safety requirements. Students will identify physical, biological and chemical hazards and prevention procedures. Students will learn how to keep themselves, their families and others safe when handling and serving food. Students will interpret components of standardized recipes. Students will identify hand tools, utensils, equipment, and technology used in food preparation. Students will demonstrate mise en place and apply time-management principles when planning, preparing, and serving food. Students will use math skills to demonstrate scaling and measuring techniques for measuring volume and weight, recipe conversion, using conversion factors and formulas. Students will demonstrate basic baking and pastry techniques. Students will demonstrate positive work ethic, integrity, teamwork, self-representation skills, conflict resolution, time management, resource management and customer service skills. This course requires a class period plus SEAS.
Culinary Arts I
Culinary Arts I
Course #: 659 Length: 1 Trimester Grade Level: 10-12 Credit: 1.0
Recommended Course: Food Safety & Sanitation, Food Safety Training Required
The Culinary Arts I curriculum provides students with foundational knowledge of food preparation relevant to the culinary industry and everyday life skills. Students will identify career options, occupational venues and entrepreneurial opportunities in food related industries. Students will identify federal, state and local food safety requirements. Students will identify physical, biological and chemical hazards and prevention procedures. Students will demonstrate safe food handling and implement kitchen safety procedures. Students will interpret components of standardized recipes. Students will identify hand tools, utensils, equipment, and technology used in food preparation. Students will demonstrate mise en place and apply time-management principles when planning, preparing, and serving food. Students will use math skills to demonstrate scaling and measuring techniques for measuring volume and weight, recipe conversion, using conversion factors and formulas. Students will demonstrate basic knife skills and apply various cooking methods in food preparation. Students will demonstrate positive work ethic, integrity, teamwork, self-representation skills, conflict resolution, time management, resource management and customer service skills.
This course requires a class period plus SEAS.
Course #: 643 Length: 1 Trimester Grade Level: 10-12 Credit: 0.5
Recommended Course: None
Child Development is a course designed to equip students with child development knowledge, skills, and understanding from preconception through the age of six. Throughout the semester we will study the four areas of child development - physical, social, emotional and intellectual. Some of the major topics will include: Birth Defects; Shaken Baby Syndrome; Brain Development; and Safety and Nutrition.
Course #: 644 Length: 1 Trimester Grade Level: 10-12 Credit: 0.5
Recommended Course: None
Thinking of a career in healthcare? Health Occupations is a dual credit course that allows you to explore careers in the healthcare field. Students will acquire a knowledge base of information, terminology, and skills used in medical occupations. Frequent guest speakers will share information relating to their career choices. This is a preparatory course for the health services career pathways.
Course #: 655 Length: 1 Trimester Grade Level: 11-12 Credit: 0.5
Recommended Course: Health Occupations
This course is designed for students who are interested in pursuing a career in health care. This course introduces prefixes, suffixes, and word roots used in the language of medicine. Topics include medical vocabulary and the terms that relate to the anatomy, physiology, pathological conditions, and treatment of selected systems. Upon completion, students should be able to pronounce, spell and define medical terms as related to selected body systems and their pathological disorders. This is a preparatory course for the health services career pathways.
Food Service Work Based Learning Experience
Food Service Work Based Learning Experience
Three Choices: Length: 1 Tri, 2 Tris, 3 Tris Grade Level: 11-12 Credit: 0.5, 1.0. 1.5
Course #: 725, 726, 727 (Employability Skills)
Course #: 722, 723, 724 (Youth Apprenticeships)
Recommended Courses: Food For Life & Professional Cooking I
This work based learning experience is an on-the-job training program. With the help of the instructor, students are responsible for obtaining a work site that corresponds with the offerings through the Food and Consumer Education Department. Students in this course will be responsible for completing weekly reports, following a training agreement, and completing employability assignments. Quarterly evaluations are provided by the employers to help students improve their work skills. Upon completing this course and a required number of work hours, students are eligible to earn certification from the State Department of Public Instruction.
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