Career & Life Planning (8-9)
Course designed to introduce students to various skills to be productive in society. Include goals, decision making process, effects of stress and various ways to handle that stress. Students are exposed to exploring various careers.
Business Essentials (9-10)
Students will examine current events to determine their impact on business and industry and legal and ethical behavior, acquire knowledge of safe and secure environmental controls to enhance productivity, determine how resources should be managed to achieve company goals, and identify employability and personal skills needed to obtain a career and be successful in the workplace. As students learn about different types of business ownership, they will interpret industry laws and regulations to ensure compliance, identify principles of business management, and analyze business practices to determine ethics and social responsibilities.
Culinary Essentials (9-10)
Technical skills to be developed and practiced in this course include 1. Demonstrating food safety and sanitation procedures, 2. Selecting, using and maintaining equipment used in industry, 3. Measuring techniques including basic conversions and abbreviations, 4. Service methods that establish roles and table movements for servers, 5. Demonstrate common food production skills, and 6. Food preparation developing knowledge of preserving nutrients and understanding nutritional information. The restaurant management career area will be explored during this class.
Entrepreneurship courses acquaint students with the knowledge and skills necessary to own and operate their own businesses. Topics from several fields typically form the course content: marketing principles, human relations and psychology, business and labor law, legal rights and responsibilities of ownership, business and financial planning, finance and accounting, and communication.
Business Economics (11-12)
Business Economics will provide students with an overview of the principles of economics and the US economic system. It will focus on how an individual and groups make choices to fulfill their unlimited wants with limited resources The course will integrate principles of a free market, consumerism, and the role of the American government with the business concepts of marketing, law, and entrepreneurship risk. A variety of approaches will be used in this class including stock market simulations, corporate risk reports, game theory in practice and how the free market influences individual choice, government decisions and international trade.
Nutrition and Wellness (11-12)
Course puts main focus on personal health topics such as stress management, lifelong activities, exercise, nutrition and healthy self-image. Evaluation of consumer decisions based on advertising and many management skills are also emphasized.
Culinary Arts (10-12)
The skills and practices this class will focus on are 1. Food safety and sanitation procedures including prevention of contamination, personal hygiene and standard practices, 2. Management of menu planning, menu appeal and menu adaptation, 3. Demonstrating basic knife skills and variety of cooking methods, 4. Demonstrate plating, portion control, scaling and measuring, 5. Perform mathematical functions to determine food cost, menu pricing and basic conversions, and 6. Apply dining room management techniques with general rules of table settings/service and staff roles for front/back roles. The career areas of chefs and catering will be explored in this class.
Career & Community Connections (11-12)
Career and Community Connections is the Application level course for the learner to apply technical skills in a professional learning experience, unpaid or paid, outside or within the school environment. Included will be continued development and finalization of the student’s portfolio. Career and Community Connections provides the opportunity for learners to focus on career related topics, team building and effectiveness in the world of work, and acquiring job-seeking skills and retention needed to advance within the workplace.
|Instructors:||Mr. Warsnak||Mrs. Carla Warner||Mrs. Witt (Lead)|
|Supervisors/Manager of Food Preparation and Serving workers: $15.67/hr||$32,593 annual|
|Chefs and Head Cooks: Executive Chef / Cook: $19.95/hr||$41,500 annual|
|Food Service Managers: Food and Beverage Manager / Catering and Banquets Manager / Service Manager: $23.41/hr||$48,690 annual|
|Dietitians and Nutritionists $27.84/hr||$57,910 annual|
|First-Line Supervisors of Food Preparation and Serving Workers $14.59/hr||$30,340 annual|