Hospitality and Education Pathway

Child and Adolescent Development

• Course ID: 19255G05011
• Credit: 0.5
• Offered first or second semester
• Prerequisite: none
• Grade: 9, 10, 11, 12
• Fee associated with the course

The purpose of Child and Adolescent Development is to acquire knowledge and understanding of child and adolescent development necessary for strengthening the well-being of children and families. Content focuses on perspectives of human development, research and theories, understanding and nurturing development, and challenges to development.

Education Exploration

• Course ID: 19151G05011
• Credit: 0.5
• Offered first or second semester
• Prerequisite: None
• Grade: 9, 10, 11, 12
• Fee associated with the course

Education Exploration is a semester course designed to provide students with an overview of professions within education. Students will discover how their own learning styles impact teaching and the delivery of lessons. Experiences with various education professionals will enhance the understanding of classroom planning, licensure requirements, and career opportunities within school systems. This course includes a minimum of 15 extended learning hours, which may be outside of class time. With exemplary performance and instructor recommendation, students may apply for the Teacher Cadet program without meeting the 3.0 GPA requirement.

FCS LEADERSHIP                                            

• Course ID: 22101G05032     
• Credit: 1.0
• Full Year Course: must take both semesters
• Prerequisite: Any level 1 FACS class  (open to new FCCLA members) 
• Grade:  9,10,11,12    
• Fee associated with course

FCS Leadership is for an advanced family and consumer sciences student wanting to cultivate essential leadership skills and establish fundamental knowledge of Family Career and Community Leaders of America (FCCLA). Students will have the opportunity to develop and enhance a personal philosophy of leadership that includes: the understanding of self, others and community, and acceptance of responsibilities inherent in community membership. Learning opportunities may include direct experiences such as: FCCLA competition preparation, community service projects, dynamic leadership portfolios, and career exploration.
 

Nutrition and Wellness

• Course ID: 08052G05011
• Credit: 0.5
• Offered first or second semester
• Prerequisite: none
• Grade: 9, 10, 11, 12
• Fee associated with the course

In this class students will explore the importance of wellness as a lifestyle as they learn about the Dimension of Wellness, with a particular focus on nutrition. Topics covered include digestion, metabolism, energy balance, and the principles of nutrition. Students will have the opportunity to create meals that reflect healthy eating choices and demonstrate their ability to put these decisions into practice. Additionally, students will learn skills related to health promotion and maintenance. Students will acquire skills to strengthen social, psychological and physical wellness, as well as interpersonal relationships. Topics addressed include safe sexual decision-making, anti-substance use practices and understanding reproductive health. This course will satisfy the Physical Education/Health Education graduation requirement.

Culinary Nutrition

• Course ID: 19252G05011
• Credit: 0.5
• Offered first or second semester
• Prerequisite: none
• Grade: 9, 10, 11, 12
• Fee associated with the course

The purpose of Culinary Nutrition is to develop lifelong, healthy individuals with an understanding of healthy and nutritious cooking techniques. Emphasis is placed on implementing healthy nutritional choices, preparing nutrient-dense foods, exploring careers related to culinary nutrition and practicing wise consumer decisions. This course was formally known as Introduction to Food and Nutrition.

Catering I and II

(Previously Food Service-Catering)

• Course IDs: 16057G05012 & 16057G05022
• Credit: 1.0
• Full-year course
• Prerequisite: successful completion of Culinary Nutrition
• Grade: 10, 11, 12
• Fee associated with the course

This course gives students the opportunity to take their culinary skills to the next level. Students will have the opportunity to learn quantity food preparation and handling techniques as well as meal planning, organizing and ordering in a more commercial atmosphere. Topics may include advanced cooking techniques, front and back of the house service, commercial safety and sanitation practices, garnishing, plate presentation, flavor profiles, food trends, entrepreneurship and more. Students will learn the skills and knowledge necessary to prepare for a career in the food service industry.

BAKING & PASTRY

• Course IDs: 6056G05012 & 16056G05022

• Credit: .500

• Offered: Full Year Course: must take both semesters
• Prerequisite: Successful completion of Catering & Culinary Nutrition
• Grade:  11,12
• Fee associated with course

Baking and Pastry is intended for students who have an interest in pursuing a career in the hospitality and culinary industry. Combining advanced food science, restaurant management, food preparation techniques, and real-world internship opportunities, students, through baking and pastry arts, students learn to develop their culinary skills and food knowledge to become employable and sought after employees by local food service businesses.