CTE: Culinary

Personal Health I In this course students gain an understanding of the physiological, sociological, and psychological concepts of “self” . Further, the course includes topics associated with mental health, wellness, mental illness, nutrition, and substance abuse. This course is a graduation requirement of all freshman and/or sophomores.

Level 2 .50 credit

Personal Health II

This course content includes healthy relationships, sexual health education, diseases including sexually transmitted disease education, physical activity, substance abuse, American Red Cross cardiopulmonary resuscitation (CPR). This course is a graduation requirement for the Class of 2023 and beyond.

Level 2 .50 credit Prerequisite: Grade 11-12 students

Physical Education- Advanced Personal Fitness As part of the junior and senior core program, students will be offered a one semester advanced course that focuses on improving and maintaining personal health and fitness. Emphasis will be placed on routine participation in cardiorespiratory endurance, muscular strength and endurance, and flexibility physical fitness activities. Fulfills elective credit

Level 2 .50 Credit Prerequisite: Grade 11-12; B or better in Physical Education or instructor approval.

Physical Education for Lifetime Students will be scheduled for a semester physical education class. The curriculum will provide students with opportunities to elect activities from a variety of team, lifetime, and/or fitness related activities. The physical education staff will determine which activities are offered within the semester. Fulfills elective credit

Level 2 .50 Credit Prerequisite: Grade 11-12; B or better in Physical Education or instructor approval.

CAREER AND TECHNICAL EDUCATION: CULINARY

Foods I This is an introductory course that covers nutrition, health and sanitation, food guides and kitchen safety. Basic cooking skills are emphasized within numerous group labs. Fulfills Career / Life skills or Humanities elective

limited. Level 2 .50 Credit Prerequisite: Grade 10-12 students. Preference is given to upperclass students first as space is

Foods II This course reinforces basic cooking skills and exposes students to commercial cooking applications. Menu preparation using the MyPlate, individual projects in food-borne illnesses, food franchises, and consumerism are studied. Group and individual labs are utilized. Fulfills Career / Life skills or Humanities elective

Level 2 .50 Credit Prerequisite: C or better in Foods I. Grade 10-12 students. Preference is given to upper class students first as space is limited.

Introduction to Professional Cooking This course will acquaint the student with the many careers in Food Service. The student will learn how to cook for larger groups. The student will also learn about serving, inventory control, pricing presentation, nutritional content, and be well versed in food sanitation and health. Additionally, students will learn about global cuisine. Fulfills Career / Life skills or Humanities elective

Level 1 1 Credit Prerequisite: Senior, B or better in Foods II, and teacher recommendation