Family and Consumer Science (STEM)

INTRO TO BAKING                                                                                          (4201)

One Semester               Credit 0.50                    Weight 1.00

Formerly known as Food for Today, this course is open to students in Grades 9, 10, 11, and 12.  The course is designed for the student who wants to update their baking skills by learning basic baking techniques. Students will learn proper measuring techniques and an introduction to ingredients and their purposes will be studied. This course will include classroom and hands-on laboratory experiences in baking. Sanitation and safety in the classroom and the kitchen are emphasized.  Topics of study include but are not limited to: quick breads, pies, cookies and chocolate. This course is a prerequisite for Intro to Culinary Careers and ultimately for Baking I and II.

INTRO TO FOOD PREPARATION                                                                  (4204)

One Semester               Credit 0.50                    Weight 1.00

Formerly known as Food Choices, this course is open to students in Grades 10, 11, and 12.  The course includes the principles of food preparation, the use of up-to-date kitchen equipment, and nutrition and health issues that affect food choices. Topics students will learn about include but are not limited to: pastas, grains, eggs dairy, soups and appetizers. This course is a prerequisite for Intro to Culinary Careers and ultimately for Food Preparation I and II.

INTRO TO CULINARY CAREERS                                                                     (4211)

One Semester               Credit 0.50                    Weight 1.00                 

Formerly known as Creative Foods, this course is open to students in Grades 10, 11, and 12.  Prior successful completion of Food for Today or Food Choices is required. Creative Foods emphasizes planning, purchasing, preparing, and serving foods for special occasions. International foods are also researched and prepared in class. Students are expected to develop greater technical skill and use more difficult recipes in this course. Sweet and savory recipes will be made and enjoyed. Some catering may be included and career opportunities are explored.  This course is a prerequisite for Baking I and II as well as for Principles of Food Preparation I and II.

PRINCIPLES OF FOOD PREPARATION I (College Career Pathways)              (4226C)

            One Semester               Credit 0.50                    Weight 1.10

This course is open to students in Grades 11 and 12.  Prior successful completion of Food Choices and Creative Foods is required.  Students must elect both semesters of the course.  The course introduces students to the basic techniques and procedures required to prepare basic foods in a hands-on kitchen laboratory environment.  Emphasis is placed on the use of equipment, identification of standard quality products, and the importance of methods by which to develop sanitary working habits.  Laboratory classes emphasize safety and sanitation, food presentation, identifying and utilizing flavors, and food science basics.

PRINCIPLES OF FOOD PREPARATION II (College Career Pathways)*            (4306C)

            One Semester               Credit 0.50                    Weight 1.10

This course is open to students in Grades 11 and 12.  Prior successful completion of Principles of Food Preparation I is required and students must elect both semesters of the course.  The course is a continuation of Principles of Food Preparation I.  The course continues techniques in differentiating cooking techniques using dry and moist heat and preparing stocks, sauces, soups and dressings.  Students will prepare entrees using a variety of meat and fish dishes, vegetables and starches.

*May be eligible to receive college credits through CT State Community College-Naugatuck’s CCP Program.  The ability to earn college credit is dependent upon both Principles of Food Prep CCP and Baking CCP running.  The equivalent course at Naugatuck is HOSP 1101 (Principles of Food Preparation).

BAKING I (College Career Pathways)                                                              (4216C)

            One Semester               Credit 0.50                    Weight 1.10

This course is open to students in Grades 11 and 12.  Prior successful completion of Food for Today and Creative Foods is required.  The course presents an introduction to baking and pastry with intensive hands-on laboratory training in a quantity food environment.  The course competencies concentrate on the production and quality control of baked goods that are used in the home and in the hospitality industry.  Laboratory classes emphasize basic ingredients and production techniques for quick breads, cookies, folded doughs, batters, basic cakes, pies, and creams.

BAKING II (College Career Pathways)*                                                            (4305C)

            One Semester               Credit 0.50                    Weight 1.10

This course is open to students in Grade 11 and 12.  Prior successful completion of Baking I is required.  The course is a continuation of Baking I.  It will include cake assembly and decoration, fruit desserts, custards, puddings, and pastries.  Career exploration and service techniques will also be covered.

*May be eligible to receive college credits through CT State Community College-Naugatuck’s CCP Program.  The ability to earn college credit is dependent upon both Principles of Food Prep CCP and Baking CCP running.  The equivalent course at Naugatuck is HOSP 1103 (Principles of Baking I).

CHILD DEVELOPMENT – S1 & S2                                                                    (4212A & 4212B)

One Semester each      Credit 0.50 each            Weight 1.00

This course is open to students in Grades 10, 11, and 12.  Students must elect both semesters of the course.  Semester one will look at the development of the child in the preschool years, preparing for the Nursery School students to arrive in November.  Semester two, in addition to the continuation of the Nursery School, explores child development from Prenatal to Three.  Overall emphasis is on understanding the physical, emotional, social, and intellectual development of children from conception to age six with special emphasis on preschool aged children.  Other topics include parenthood responsibilities, children with special needs, and the influence of the family on the developing child.  This course is intended for students considering careers dealing with children such as teaching, health careers, social and recreational work, and for those interested in learning more about children.

TEACHING EARLY CHILDHOOD EDUCATION - S1 & S2                                 (4301A & 4301B)

One Semester each      Credit 0.50 each            Weight 1.00

Formerly known as Childhood Education, this course is open to students in Grades 11 and 12.  Prior successful completion of Child Development is required.  Students must elect both semesters of the course.  This course is designed to provide students with the information and skills necessary to work in early childhood education.  Students will learn about developmental theories, curriculum development, and careers in early childhood education.  Students are responsible for planning, conducting, and evaluating all aspects of the nursery school program with emphasis on preparing children for kindergarten.

EDUCATIONAL METHODOLOGY                                                                    (4302)

One Semester               Credit 0.50                    Weight 1.00

Formerly known as Education Practicum, this course is open to students in Grade 12 with the recommendation of the Childhood Education/Teaching Early Childhood Education teacher.  The Educational Methodology course is offered in conjunction with Community Living.  Seniors interested in the field of education, with two years’ experience in the Child Development/Childhood Education program, will assist in teaching independent living skills to students with special needs.  This course may be repeated for additional credit.

IF YOU LOVE IT, TEACH IT ECE                                                                                              (4502E)

University of Connecticut Early College Experience*

One Semester                           Credit 0.50                    Weight 1.10

This course is open to students in Grades 10, 11, and 12.  It is an educational foundations survey course for those who are interested in learning more about the landscape of K12 education and how to connect their passions to it. If You Love it, Teach It engages students interested in working in K12 settings in studies about teaching, learning, and schooling in the United States. It explores teaching and learning as processes that can relate to personal passions as well as how those passions are shaped, cultivated, or denied in different educational contexts. Course topics will include introductions to historical, philosophical, and social foundations of education, as well as how those foundations and personal passions relate to teaching as a profession, school organization, educational reform, and the reimagining of educational futures

 *This course is the ECI 1100 If You Love It, Teach It course offered at the University of Connecticut.  Students earning a grade of C or better in the course will earn 3 college credits from the University of Connecticut.  Students are charged per UCONN credit plus a processing fee per course.  Billing is handled by UCONN.

COMMUNITY LIVING                                                                                        (4101A & 4101B)

One Semester               Credit 0.50                    Weight 1.00

Formerly known as Independent Living, this course is open to students in Grades 9, 10, 11, and 12 with the recommendation of the School Counseling Department or a student’s case manager.  Community Living is offered in conjunction with the Educational Methodology course.  The course is designed to improve the quality of life for students needing extra support in independent living skills.  Topics include food preparation and nutrition, clothing, home management, child care, and interpersonal relationships.  Community Living may be repeated for additional credit.