consumer and family studies 

Course Title: Life Management

Course Number: 0302-0303

Grade Level: 9-11 

Elective/Required: Elective

Length/Credits: Year/10 Credits

Prerequisites: None

Course Description:  An introductory course that provides a practical approach to the following subject areas: Family and Human Development; Child Development and Guidance; Food and Nutrition; Consumer Education; Housing and Furnishings; Fashion, Textiles, and Apparel; and   Transferable and Employability Skills. This comprehensive core class is the first in the sequence of classes in the Consumer Family Studies career pathways.

Course Title: Human Development (P)

Course Number: 0372-0373

Grade Level: 10-12

Elective/Required: Elective

Length/Credits: Year/10 Credits

Prerequisites: Life Management

Meets UC/CSU A-G category: “G” Elective

Course Description:  Family and Human Development is designed to prepare individuals to understand the function of the family, factors that affect the development of individuals, and ways to build healthy relationships. Key topics include managing conflicts and crises, communication skills, responsible behavior, relationships, and socioeconomic and cultural factors that influence families. It is part of the sequence in the Human Development and Education Career Pathway and is recommended to follow Life Management.

Course Title: Foods and Nutrition (P)

Course Number: 0342-0343

Grade Level: 10-12

Elective/Required: Elective

Length/Credits: Year/10 Credits

Prerequisites: None

Meets UC/CSU A-G category: “G” Elective

Course Description:  Foods and Nutrition is a one-year course that provides rigorous, standards-driven instruction and assessment, integrates academic and career-technical concepts though Foundation Standards, and contributes significantly to academic achievement.  Major units of study include: Nutrition, health and fitness; food safety and sanitation; food purchasing; food production and technology; and facilities and equipment. Completion of the pathway will provide opportunities for various certifications for entry level food and nutrition careers.

Course Title: Culinary Arts 1 (P)

Course Number: 0346-0347

Grade Level: 10-12

Elective/Required: Elective

Length/Credits: Year/10 Credits

Prerequisites: Food and Nutrition and Instructor Permission

Meets UC/CSU A-G category: “G” Elective

Course Description:  This course prepares students as a beginning food preparation class with teaching techniques that could lead into an exciting career in the food service. The course studies all aspects of the food service including laws and regulations; safety and emergency procedures; sanitation and food handling; tools, utensils, appliances and equipment; facilities management; and teamwork and leadership. This course will provide experience in catering. (Two-Period course along with Culinary Arts 2).

Course Title: Culinary Arts 2

Course Number: 0348-0349

Grade Level: 10-12

Elective/Required: Elective

Length/Credits: Year/10 Credits

Prerequisites: Food and Nutrition and Instructor Permission

Course Description:  Culinary Arts II is a year-long Career Technical Education course in the Food Service and Hospitality Pathway. The focus of the course will be on all key aspects of the Food Services Industry through lecture and hands-on lab based experiences that emphasize industry standards and guidelines preparing them for a future career or further education in the Food Service and Hospitality Industry sector. Students will also earn a California Food Handler's permit. (Two -Period course along with Culinary Arts 1).

Course Title: Intermediate Culinary Arts

Course Number: 0344-0345

Grade Level: 10-12

Elective/Required: Elective

Length/Credits: Year/10 Credits

Prerequisites: None

Course Description:  Intermediate Culinary Arts focus on all key aspects of the Food Services Industry through lecture and hands-on lab based experiences that emphasize industry standards and guidelines preparing students for a future career or further education in the Food Service and Hospitality Industry sector. The course of study will include the basics of mixing, shaping and baking several baked goods. Intermediate students will demonstrate safety and sanitation procedures in the culinary lab.