| Personal
& Family Development |
Family
& Career Management |
| This comprehensive laboratory course touches |
This course emphasizes preparation for family
and career |
| on a variety of real-life issues. Topics include
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roles. Topics include managing family, community,
and career |
| decision-making, relationships, clothing selection,
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roles; impact of technology on the workforce
and the family, |
| child development and care, nutrition and career
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interpersonal skills and personal characteristics
that lead to |
| options. This course will be very beneficial for
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career and personal success. Other topics include
health- |
| now and the future. |
related issues affeting employees, nutrition management,
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| SPECIAL CONSIDERATIONS: Student |
ethical and legal practices in the workplace,
financial and time |
| needs to be able to interact and function in the
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management, wardrobe planning and maintenance,
and |
| appropriate environment. |
housing considerations. |
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| Prerequisites: |
Prerequisites: |
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| Grade Levels: 9-12 |
Credits: 1 |
Grade Levels: 11-12 |
Credits: .5 |
| Tech Prep Credit: No |
PE Sub: No |
Tech Prep Credit: No |
PE Sub: No |
| Local ID: |
Length: Year |
Local ID: |
Length: Semester |
| Notes: |
Notes: |
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| Family
Health Needs |
Apparel |
| This course focuses on health and wellness of
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This is a laboratory course that focuses on decision
making |
| family members, management of family health |
related to clothing construction, the clothing
industry, and |
| needs, special health needs and issues impacting
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related careers. Topics include wardrobe planning
and |
| the family and its members, and career |
purchasing, clothing repair and alteration, and
care and |
| preparation. Students will examine manage- |
maintenance of clothing. |
| ment techniques and investigate environmental
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SPECIAL CONSIDERATIONS: Fine motor skills and
eye- |
| and safety issues in the home. Other topics |
hand coordination are necessary. |
| addressed in the class will be laws and legal
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| issues affeting the families and their health,
aging |
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| family members and family members with special
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| health needs. |
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| Prerequisites: |
Prerequisites: |
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| Grade Levels: 10-12 |
Credits: .5 |
Grade Levels: 10-12 |
Credits: .5 |
| Tech Prep Credit: No |
PE Sub: No |
Tech Prep Credit: No |
PE Sub: No |
| Local ID: |
Length: Semester |
Local ID: |
Length: Semester |
| Notes: |
Notes: |
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| Interior
Design |
Nutrition
& Food Science |
| This is a laboratory course which focuses on the
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This laboratory class combines classroom instruction
with |
| skills needed to decorate a home and business.
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hands-on experience in basic food production.
Students will |
| Emphasis is placed on the elements and principle |
focus on good nutrition, career opportunities
in food service |
| of design, selection and arrangement of furniture
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industries, special food needs, and a variety
of other food |
| and accessories and house styles and periods.
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related topics. |
| Students apply their knowledge to actually design |
SPECIAL CONSIDERATIONS: Students will be working
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| a room. This course is especially useful for |
frequently with basic kitchen equipment, including
sharp |
| someone considering Interior Design as a career, |
knives and stovetops, therefore, safety should
be considered |
| or just decorating his or her own home. |
for placement. |
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| Prerequisites: |
Prerequisites: |
| |
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| Grade Levels: 10-12 |
Credits: .5 |
Grade Levels: 11-12 |
Credits: .5 |
| Tech Prep Credit: No |
PE Sub: No |
Tech Prep Credit: No |
PE Sub: No |
| Local ID: |
Length: Semester |
Local ID: |
Length: Semester |
| Notes: |
Notes: |
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| Advanced
Food Science and Technology |
*Food
Productions and
Catering I/Culinary Arts |
| This course addresses food science principles, |
This course combines classroom
instruction with hands-on |
| nutrition and wellness, food technology, and the |
experience in the food production
area. Students create |
| world food supply. Instructional topics include |
menus, prepare and serve food
in an on-campus restaurant |
| diet-related disorders, therapeutic diet, chemical |
setting. Job-specific skills
are developed to ensure graduates |
| and physical changes that affect food product |
are trained for entry-level
positions, as well as, furthering this |
| quality, technologies used in food processing |
training in a college setting. |
| and food safety and sanitation standards. This |
SPECIAL CONSIDERATIONS: Students are
working with |
| class will have laboratory activities to enhance |
industry standard equipment. Safety should
be considered for |
| the topics presented. |
placement. |
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| Prerequisites: Nutrition and Food Science |
Prerequisites: |
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| Grade Levels: 11-12 |
Credits: .5 |
Grade Levels: 11-12 |
Credits: 2 |
| Tech Prep Credit: No |
PE Sub: No |
Tech Prep Credit: No |
PE Sub: Yes |
| Local ID: |
Length: Semester |
Local ID: |
Length: Year |
| Notes: |
Notes: GPHS - SCC Technical
& Laboratory Program |
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CATE APPLICATION REQUIRED |
| *Food
Productions and Catering II |
Child
Development I |
| This course will train students
in quanity food |
This course offers information pertaining to child
growth and |
| production, food presentation,
and service |
development, a positive attitude toward children
and |
| techniques. Instruction will
be delivered through |
promotes the well being and healthy development
of childen |
| laboratory training at the Sheffield
Career Center |
in a diverse society. |
| and through an internship at
the Hyatt Hotel. |
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| Prerequisites: |
Prerequisites: |
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| Grade Levels: 12 |
Credits: .2 |
Grade Levels: 10-12 |
Credits: .5 |
| Tech Prep Credit: No |
PE Sub: Yes |
Tech Prep Credit: No |
PE Sub: No |
| Local ID: |
Length: Semester |
Local ID: |
Length: Semester |
| Notes: GPHS-SCC Internship |
Notes: |
| CATE APPLICATION REQUIRED |
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| Child
Development II |
Ready,
Set, Teach! |
| This course is the study of the physical, emotional,
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This course provides classroom
instruction on teaching skills, |
| social and intellectual developmental stages of
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and students will participate
in an internship experience in a |
| children. This information is useful for those
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daycare, pre-school elementary
or high school. Appropriate |
| interested in any type of care that deals with
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attire required. |
| young children. |
SPECIAL CONSIDERATIONS: Ability
to supervise |
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childen in an educational setting.
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| Prerequisites: |
Prerequisites: Child Development
I is required. Child |
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Development II is
recommended. The student must be 16 |
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years of age and have personal
transportation. |
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| Grade Levels: 10-12 |
Credits: .5 |
Grade Levels: 11-12 |
Credits: 3 |
| Tech Prep Credit: No |
PE Sub: No |
Tech Prep Credit: Yes |
PE Sub: Yes |
| Local ID: |
Length: Semester |
Local ID: |
Length: Year |
| Notes: |
Notes: |
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CATE APPLICATION REQUIRED |
| *Family
& Consumer Science Career Preparation |
Hospitality
I |
| This course will assist the student by providing
on- |
A specialized course for students who have a career
interest |
| the-job training as well as job skills for the
world |
in the management aspects of the industry. Instruction
will |
| of work. FCSCP students combine class work |
include all aspects of the multifaceted industry.
Emphasized |
| with 15-25 hours of weekly work in one of the
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are career options in the industry; business procedures;
laws; |
| many home economics related areas such as |
industry technology applications; safety; sanitation;
and |
| Child Care, Foods, Interior Design, Clothing |
customer relations. Students will participate
in an internship at |
| and Elderly Care. |
the Hyatt Hotel. |
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| Prerequisites: The student must be
16 years of age |
Prerequisites: |
| and have personal transportation. |
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| Grade Levels: 11-12 |
Credits: 3 |
Grade Levels: 11-12 |
Credits: 2 |
| Tech Prep Credit: No |
PE Sub: Yes |
Tech Prep Credit: No |
PE Sub: Yes |
| Local ID: |
Length: Year |
Local ID: |
Length: Year |
| Notes: Work-based Co-op (Co-op I & II) |
Notes: |
| CATE APPLICATION REQUIRED |
CATE APPLICATION REQUIRED |