Grade 11-12. Two credits. Year-long. Requires Instructor Approval

This is a cooperative work program between the school and employers. Students work outside of school and also attend class on a daily basis. Topics discussed in class pertain to work-related and career issues. A student will receive one credit for classroom instruction and one credit for on-the-job training. The internship instructor will assist with job placement and monitor students’ progress throughout the year. Early dismissal is NOT a requirement for this program. Students must provide own transportation.

Grade 9-12. Year-long.

Whether for personal use or a career in clothing and fashion, this course provides an opportunity to develop skills for clothing construction. Techniques used to construct four projects including: a skirt/pants, dress/top, shirt, and a knit garment are covered. Students are encouraged to select pattern and materials according to their needs and abilities. Materials and supplies for the four projects are to be furnished by the student. COD Dual Credit available.

Grade 9-12. One semester.

The course is a combination of lab and classroom experiences that introduces students to food preparation and nutrition.  Food science principles and culinary techniques are applied as students prepare a variety of recipes.  Students will begin to develop culinary and pastry skills including recipe reading, knife skills, culinary math, and proper safety and sanitation.  Career exploration in the culinary industry will be incorporated.  A lab fee will be charged.

Grade 9-12. One semester. Prerequisite is Culinary Arts 1 or Senior Foods.

This course is designed to reinforce and further enhance skills in Culinary Arts 1. Students will learn additional and more advanced techniques and principles of food preparation through lab and classroom experiences.  In addition to experimenting with various culinary and pastry methods, students will be exposed to nutrition, meal planning, and specialty diets.  Culinary careers will continue to be explored.  A lab fee will be charged.

Grade 10-12. Year-long. Prerequisite: Apparel Construction 1.

Students who have successfully completed Apparel Construction 1 will be ready for the advanced pattern and fabric study in this course. Projects include fitting pants, working with sheer fabrics, plaids, and lined projects. Other topics include the principles and elements of design, textiles, and career opportunities. Materials and supplies for the four projects are to be furnished by the student. COD Dual Credit available.

Grade 10-12. One semester.

This course is designed for the student to explore and understand the various facets of today’s fashion industry. Areas included are fashion design, fashion buying, merchandising, and the retail function. Career exploration in related fields of study will be explored. This course may be taken for enrichment or as preparation for further training in fashion-related occupations.

Grade 10-12. One semester. Prerequisite is Culinary Arts 2.

This course will provide the student the opportunity to experience how food and its preparation varies by region and by country. Students will learn about different ingredients and techniques to broaden their culinary horizons. Due to the scope of study, students may enroll in this class for a second semester. A lab fee will be charged.

Grade 10-12. One semester.

This course is designed to provide the student with an introduction to the intellectual, physical, emotional, and social development of a child from prenatal through preschool. It is beneficial both to the future parent and those interested in child-related careers. This class is the prerequisite for Early Childhood Teaching Lab, and the student must receive instructor approval to be eligible for the lab.

Grade 10-12. One semester.

This course explores concepts and career choices of interior design. Students are introduced to architectural styles, alternative housing styles, basic blueprint reading, principles and elements of design, and the use of color. Students make choices in decorating and furniture arrangement. Hands-on projects enable the student to link concepts with visual images.

Grade 11-12. One semester. Prerequisite is completion of International & Regional Foods or instructor approval.

Units in this course combine lecture and laboratory work to provide an introduction to the foodservice industry. Students will have the opportunity to improve their skills and expand their culinary expertise in the areas of food preparation, quantity food production, and food management. Careers in the foodservice industry will be explored. A lab fee will be charged.

Grade 11-12. Requires instructor approval.

This course provides the student an opportunity for advanced work in food service.  A contract between student and teacher will be jointly developed specifying goals and objectives. A portfolio will be created by the student. It is an individually-directed study and requires a high degree of motivation and self-discipline. See a teacher in the department for an application.

Grade 11-12. Requires instructor approval.

This course provides the student an opportunity for advanced work in  early childhood. A contract between student and teacher will be jointly developed specifying goals and objectives. A portfolio will be created by the student. It is an individually-directed study and requires a high degree of motivation and self-discipline. See a teacher in the department for an application.

Grade 11-12. One semester. Prerequisite is Child Development and instructor approval.

This is a capstone course for the highly-motivated student interested in education or a child-related career such as pediatric medicine, child psychology, speech pathology, or social work. Strong academic achievement in Child Development is a requirement and an excellent predictor of success in this course. The students will be responsible for planning, preparing, and teaching three- and four-year old children in a preschool lab contained within the department. This is a repeatable elective.

Grade 11-12. Requires instructor approval.

This course provides the student an opportunity for advanced work in  interior design. A contract between student and teacher will be jointly developed specifying goals and objectives. A portfolio will be created by the student. It is an individually-directed study and requires a high degree of motivation and self-discipline. See a teacher in the department for an application.

Grade 11-12. One semester.

This course is designed to help students to develop a greater understanding of self and others in order to enhance future relationships. An empathic approach to intellectual, emotional, and physical relationships is taken, using statistically-sound research as a basis for discussions. Topics include self-awareness, decision-making, communication, gender roles, dating, marriage, and family issues.

Grade 11-12. One semester.

This course is designed to give the student an overview of parenting and the knowledge necessary for effective parenting. Developing healthy family relationships is emphasized. Some of the parenting skills included are decision-making, family resource management, and child-guidance techniques. Throughout the course, interactions between parent and child will be explored. The needs, concerns, joys, and responsibilities of parenting are emphasized.

Grade 11-12. Requires instructor approval.

This course provides the student an opportunity for advanced work in clothing and fashion. A contract between student and teacher will be jointly developed specifying goals and objectives. A portfolio will be created by the student. It is an individually-directed study and requires a high degree of motivation and self-discipline. See a teacher in the department for an application.

Grade 12. One semester.

Senior Foods is a fundamental culinary course for students who want to create healthy meal alternatives. The course is designed to give students a sampling of the following areas of study: food preparation, nutrition, meal planning, purchasing of food, time management, and care and use of cooking equipment and appliances. COD Dual Credit available. A lab fee will be charged.