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FOODS 150 1 semester - 1/2 credit
This is the first course in all programs for students who wish to gain a broad orientation to food preparation. The course provides a background for advanced coursework. The areas of emphasis include: cooking methods, simple food preparation (fruit, vegetables, eggs), basic nutrition knowledge; measurement skills; use of basic kitchen equipment; food safety, and the prevention of food-borne illnesses.
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FOODS AND NUTRITION 250 1 semester - 1/2 credit
Pre-Requisite: C or better in Foods 150
This intermediate course includes basic classroom and laboratory experiences needed to develop knowledge and understanding of basic food principles and applied nutrition for people of all ages. The course content centers around the following areas: etiquette, nutrition, baking (cookies & quick breads), and food preparation (grains, meat, poultry, fish, salads).
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ADVANCED FOODS 350 1 semester - 1/2 credit
Sophomore/Junior/Senior level
Pre-Requisite: C or better in Foods 250
This course provides basic skill development for continued course work in food service occupations, meeting health and safety requirements in planning, preparing and serving food; maximizing resources when planning/preparing/serving food; promoting hospitality in food practices. The course also focuses on the following food preparation areas: milk, cheese,
soups, and baking (yeast breads, simple cakes, & pies).
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MULTICULTURAL FOODS 425 1 semester - 1/2 credit Offered in Odd years only (2011-2012 school year)
Junior/Senior level
Pre-Requisite: B or better in Foods 350
This course provides students the opportunity to improve their culinary skills while exploring world cultures through food. Students are introduced to a variety of regional, national and international cuisines with a focus on elements such as geography, climate, dietary habits associated with cultural beliefs, and the association of foods with specific holidays. Preparation of ethnic and regional recipes allows for application and the development of knowledge and skills in culinary arts.
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PASTRY ARTS FOODS 450 1 semester - 1/2 credit Offered in Even Years only (2010-2011 school year)
Junior/Senior level
Pre-Requisite: B or better in Foods 350
This course is designed to provide students with practical application in the areas of cake production and design, candy making, and pastries. Emphasis will be placed on baking techniques and product presentation. Information and experiences related to pastry arts are incorporated throughout the course. This course also has a portfolio element.
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CHILD DEVELOPMENT 1 semester - 1/2 credit Offered in Even Years only (2010-2011 school year)
Sophomore/Junior/Senior level
This orientation course emphasizes learning experiences which help students gain knowledge and understanding of the intellectual, physical, social and emotional development of children from conception through age 5. The course content centers around the following areas: managing and organizing child development by applying decision making and goal setting skills; promoting child development by applying physical, social, intellectual and emotional principles; practicing health and safety standards for children; providing experiences which encourage children to maximize resources; encouraging human relations skills in children; and evaluating family and career changes in relation to impact on children. Information and experiences related to careers in childcare are incorporated throughout the course. Students are responsible for the care of a computerized baby for a time determined by the teacher.
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PARENTING 1 semester - 1/2 credit Offered in Odd years only (2011-2012 school year)
Sophomore/Junior/Senior level
This course is designed to help students think through the responsibilities, satisfactions, and stresses of parenthood. Many types of parenting situations are examined. The course content includes the following duty areas: managing and organizing parenting by applying decision-making and goal-setting skills; applying the basic principles of the parenting process; practicing health and safety standards as related to parenting; proving experiences which encourage parents and children to maximize resources; encouraging human relation skills in children/adolescents; and evaluating impact on parenting of family and career changes. Special attention is given to the needs of teenage parents and to the importance of readiness for parenthood. Students are responsible for the care of a computerized baby for a time determined by the teacher.
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