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.
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. 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. 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 multiple semesters. 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. Students will experiment with various culinary and pastry methods, while exploring the science behind working with specific ingredients. Students will be exposed to food presentation and an emphasis on food design is introduced. A lab fee will be charged.
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 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. 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.
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 patterns 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.