CULINARY BASIC SKILLS
Full-Year Class
Grades: 10-11
Credit Value: .5 per semester/Elective
Course Description: This entry level course is for students interested in pursuing a career in the food service industry. Emphasis is placed on the principles of planning, organizing, staffing, directing and controlling the management of a variety of food service operations. This course will provide insight into the operation of a well-run restaurant, food production skills, various levels of industry management, and hospitality skills. Student leadership through Family, Career and Community Leaders of America (FCCLA) is an integral part of this course. This course is a classroom and laboratory-based course.
CULINARY ADVANCED SKILLS
Full-Year Class
Grades: 10-12
Prerequisites: Culinary Basic Skills
Credit Value: .5 per semester/Elective
Course Description: This course introduces students to marketing concepts, menu planning principles, sustainability and management of costs. Additional cooking fundamentals are gained in identification and preparation of meat, poultry and seafood, garnishing and dessert/plate presentation. Student leadership through Family, Career and Community Leaders of America (FCCLA) is an integral part of this course. This course is a laboratory-based course.
HUMAN GROWTH AND DEVELOPMENT
Full-Year Class
Grades: 10-12
Credit Value: .5 per semester/Elective
Course Description: In this course, students examine human development across the lifespan. From newborn to older adulthood, people continue to develop and change physically, cognitively, socially, and emotionally. Family trends, cultural diversity, health, and safety are included. Student leadership through Family, Career and Community Leaders of America (FCCLA) is an integral part of this course.
FASHION DESIGN I
Full-Year Class
Grades: 10-12
Credit Value: .5 per semester/Elective
Course Description: This is an introductory course that provides students with the most current information about the basic concepts and business aspects of fashion marketing and merchandising. It introduces students to the field of fashion promotion and provides foundational fashion concepts related to economics, textiles, and design. Basic fashion concepts and marketing terminology, fashion cycles, key components of the fashion industry, retail merchandise categories, and fashion promotion. Current issues related to industry globalization, social media, and sustainability as well as essential career skills and career opportunities will be explored. Student leadership through Family, Career, and Community Leaders of America (FCCLA) is an integral part of this course.
LEADERSHIP AND MANAGEMENT
Full-Year Class
Grades: 10-12
Prerequisites: Teacher approval
Credit Value: .5 per semester/Elective
Course Description: This course is designed on the concept that leadership abilities can be learned. Students will study leadership and management skills to be used in employment, community, and or volunteer settings. Experiential learning provides the opportunity to develop skills such as cooperation, teamwork, communication, trust, decision-making, and creative problem-solving. Students will gain skills in the areas of personal leadership, interpersonal leadership, group/organizational, and community/public policy leadership skills. Student leadership through Family, Career and Community Leaders of America (FCCLA) is an integral part of this course.