Family Consumer ScienceCulinary, restaurant, and early childhood careers are service-driven fields that focus on improving quality of life through food, hospitality, and child development. Culinary and restaurant professionals, including chefs, cooks, and managers, create enjoyable dining experiences by preparing and serving high-quality meals while managing operations. Early childhood careers, such as preschool teachers and childcare providers, focus on the education and care of young children during their formative years, supporting their emotional, social, and cognitive development. Both fields offer rewarding opportunities to make a lasting impact on individuals and communities.
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Classes Offered
CULINARY ARTS I FC115 0.5 (SEM)
Prerequisite: None
Grade Level(s): 9, 10, 11, 12
Culinary Arts I is a Certified ProStart Program, which is a School- to-Career program. In Culinary Arts I you will gain foundational cooking skills that can help you be confident in the home kitchen or help you start your journey into a culinary profession. This course focuses on essential food preparation, tablesetting, etiquette, manners, nutrition and healthy eating. Labs focus on the 5 food groups and include favorite labs such as cookies, stir fry, cream puffs and pie. Students are evaluated on labs, individual assignments, group work and tests. Cooperative group skills are an important component of this class.
Credit Type: CTE, FLEX
Prerequisite: None
Grade Level(s): 9, 10, 11, 12
Culinary Arts I is a Certified ProStart Program, which is a School- to-Career program. In Culinary Arts I you will gain foundational cooking skills that can help you be confident in the home kitchen or help you start your journey into a culinary profession. This course focuses on essential food preparation, tablesetting, etiquette, manners, nutrition and healthy eating. Labs focus on the 5 food groups and include favorite labs such as cookies, stir fry, cream puffs and pie. Students are evaluated on labs, individual assignments, group work and tests. Cooperative group skills are an important component of this class.
Credit Type: CTE, FLEX
CULINARY ARTS II FC215 0.5 (SEM)
Prerequisite: Culinary Arts I
Grade Level(s): 9, 10, 11, 12
Culinary Arts II is a Certified ProStart Program, which is a School- to-Career program. Advance your skills in meal planning, nutrition and food preparation. Learn special skills and vocabulary involved in specialty baking, preparing pasta dishes, breads,desserts,cookingbeef andpoultry,planning andserving meals. Study and practice ServSafe procedures (food safety/ sanitation). Study of various cuisines will give you an opportunity to learn the customs, cooking techniques, special ingredients, and equipment from a variety of cultures. Students participate in over 15 food labs. "Hands-on" learning is an integral part ofthis class, providing opportunities for individual and group work. Working cooperatively in a group is an essential part of this course. Students are evaluated on lab experiences, group work, assignments, and written tests. Compete in our final "Chopped" competition.
Credit Type: CTE, FLEX
Prerequisite: Culinary Arts I
Grade Level(s): 9, 10, 11, 12
Culinary Arts II is a Certified ProStart Program, which is a School- to-Career program. Advance your skills in meal planning, nutrition and food preparation. Learn special skills and vocabulary involved in specialty baking, preparing pasta dishes, breads,desserts,cookingbeef andpoultry,planning andserving meals. Study and practice ServSafe procedures (food safety/ sanitation). Study of various cuisines will give you an opportunity to learn the customs, cooking techniques, special ingredients, and equipment from a variety of cultures. Students participate in over 15 food labs. "Hands-on" learning is an integral part ofthis class, providing opportunities for individual and group work. Working cooperatively in a group is an essential part of this course. Students are evaluated on lab experiences, group work, assignments, and written tests. Compete in our final "Chopped" competition.
Credit Type: CTE, FLEX
ADVANCED CULINARY ARTS FC320 1.0 (YEAR)
Prerequisite: Culinary Arts II and Consent of Instructor
Grade Level(s): 11, 12
Advanced Culinary Arts is a Certified ProStart Program, which is a School-to-Career program. It is an exciting nationwide program developed by the National Restaurant Association that prepares students for careers as restaurant and food service professionals. This course introduces students to food service concepts not found in more traditional programs. Classes, combined with lab experiences, are held during a one-hour period for the entire year. During the course students will complete 40 labs, including preparing small plates and hors d'oeuvres, soups and sauces, salads and dressings, a variety of breakfast foods and sandwiches, and a variety of fruits and vegetables. Students participate in private chef events for the school district, service projects, and local/statewide culinary competitions. Competitions/ProStart provide scholarships for participating students. Internships at local businesses will offer students eligibility for certification from the National Restaurant Association. Advanced Culinary Arts is offered during a one-hour class period.
*Dual Enrollment Course-College Credit Available. Students enrolling in the ServSafe certification portion of the course will have the option to earn Montana University System credit upon successful completionofthecourse. PleasereferenceDual-Enrollment page for additional information.
* $36 Lab fee
Credit Type: CTE, FLEX Course can be repeated for credit.
Prerequisite: Culinary Arts II and Consent of Instructor
Grade Level(s): 11, 12
Advanced Culinary Arts is a Certified ProStart Program, which is a School-to-Career program. It is an exciting nationwide program developed by the National Restaurant Association that prepares students for careers as restaurant and food service professionals. This course introduces students to food service concepts not found in more traditional programs. Classes, combined with lab experiences, are held during a one-hour period for the entire year. During the course students will complete 40 labs, including preparing small plates and hors d'oeuvres, soups and sauces, salads and dressings, a variety of breakfast foods and sandwiches, and a variety of fruits and vegetables. Students participate in private chef events for the school district, service projects, and local/statewide culinary competitions. Competitions/ProStart provide scholarships for participating students. Internships at local businesses will offer students eligibility for certification from the National Restaurant Association. Advanced Culinary Arts is offered during a one-hour class period.
*Dual Enrollment Course-College Credit Available. Students enrolling in the ServSafe certification portion of the course will have the option to earn Montana University System credit upon successful completionofthecourse. PleasereferenceDual-Enrollment page for additional information.
* $36 Lab fee
Credit Type: CTE, FLEX Course can be repeated for credit.
CHILD DEVELOPMENT I FC130 0.5 (SEM)
Prerequisite: None
Grade Level(s): 10, 11, 12
This course is designed to help students gain realistic expectations of having children and the responsibility of raising them. The course begins with parenting and has students complete many activities to help them understand what a big job parenting is, and if they are ready to take on the responsibility. Next they will cover conception, pregnancyand birth ending the semester with how children develop the first 5 years of life. Areas of development that will be covered include Physical, Social, Intellectual, and Emotional and students will leave the semester with skills and ideas to help the children they care for succeed in these areas of development. Popular simulation tools such as the Empathy Belly and Real Care Baby give students a hands-on experience, they are sure to remember. Child Development is a beneficial class for anyone interested in becoming a teacher, daycare provider, nurse, doctor and especially a parent. It also is a great foundation for students interested in psychology, sociology and human development
Credit Type: CTE, FLEX
Prerequisite: None
Grade Level(s): 10, 11, 12
This course is designed to help students gain realistic expectations of having children and the responsibility of raising them. The course begins with parenting and has students complete many activities to help them understand what a big job parenting is, and if they are ready to take on the responsibility. Next they will cover conception, pregnancyand birth ending the semester with how children develop the first 5 years of life. Areas of development that will be covered include Physical, Social, Intellectual, and Emotional and students will leave the semester with skills and ideas to help the children they care for succeed in these areas of development. Popular simulation tools such as the Empathy Belly and Real Care Baby give students a hands-on experience, they are sure to remember. Child Development is a beneficial class for anyone interested in becoming a teacher, daycare provider, nurse, doctor and especially a parent. It also is a great foundation for students interested in psychology, sociology and human development
Credit Type: CTE, FLEX
EARLY CHILDCARE and EDUCATION FC140 0.5 (SEM)
Prerequisite: Child Development I
Grade Level(s): 10, 11, 12
This class offers students the opportunity to learn the skills necessary to begin a career or enter the field of study in Early Childhood Education. Students will explore career possibilities as well as the training and educational requirements to enter the early childhood field. Students will also learn how to create positive learning environments and lessons to help children developphysically,intellectually, socially andemotionally during their early childhood years. Students will have the opportunity for hands-on experience while working with the teachers and students in the school daycare center located on site.
Credit Type: CTE, FLEX
Prerequisite: Child Development I
Grade Level(s): 10, 11, 12
This class offers students the opportunity to learn the skills necessary to begin a career or enter the field of study in Early Childhood Education. Students will explore career possibilities as well as the training and educational requirements to enter the early childhood field. Students will also learn how to create positive learning environments and lessons to help children developphysically,intellectually, socially andemotionally during their early childhood years. Students will have the opportunity for hands-on experience while working with the teachers and students in the school daycare center located on site.
Credit Type: CTE, FLEX
INTRO TO FASHION DESIGN & MERCHANDISING FC125 0.5 (SEM)
Prerequisite: None
Grade Level(s): 10, 11, 12
This class introduces students to the world of fashion design featuring information on fashion history, elements and principles of design, color analysis and the apparel industry such as fashion shows and future trends in fashion careers. Students will use the skills gained in this class to create their own designs and will learn essential sewing and construction skills. The fashion merchandising part of this class introduces students to the world of fashion promotion, advertising, publicity, and visual merchandising. Shopping and consumer skills are emphasized. Final may consist of a written finalalong with a Redesign Project utilizing skills learned throughout the semester.
* $15 Lab fee
Credit Type: CTE, FLEX
Prerequisite: None
Grade Level(s): 10, 11, 12
This class introduces students to the world of fashion design featuring information on fashion history, elements and principles of design, color analysis and the apparel industry such as fashion shows and future trends in fashion careers. Students will use the skills gained in this class to create their own designs and will learn essential sewing and construction skills. The fashion merchandising part of this class introduces students to the world of fashion promotion, advertising, publicity, and visual merchandising. Shopping and consumer skills are emphasized. Final may consist of a written finalalong with a Redesign Project utilizing skills learned throughout the semester.
* $15 Lab fee
Credit Type: CTE, FLEX
INTRODUCTION TO INTERIOR DESIGN FC200 0.5 (SEM)
Prerequisite: None
Grade Level(s): 10,11, 12
This course introduces design as it relates to interior design, architecture and related professions, through the study of the elements and principles of design and the ways in which humans interact with designed environments and elements. One objective of this course is to provide a successful transition from high school to post-secondary education. * $25 Lab fee * Dual Enrollment Course-College Credit Available. Students enrolling in this course will have the option to earn Montana University System credit upon successful completionofthe course.PleasereferenceDual-Enrollment page for additional information.
Credit Type: CTE, FLEX
Prerequisite: None
Grade Level(s): 10,11, 12
This course introduces design as it relates to interior design, architecture and related professions, through the study of the elements and principles of design and the ways in which humans interact with designed environments and elements. One objective of this course is to provide a successful transition from high school to post-secondary education. * $25 Lab fee * Dual Enrollment Course-College Credit Available. Students enrolling in this course will have the option to earn Montana University System credit upon successful completionofthe course.PleasereferenceDual-Enrollment page for additional information.
Credit Type: CTE, FLEX