Lockport Township High School District 205 2021-2022 Course Catalog

PETITE PORTER PRESCHOOL – FC1236
Length of Course:
One Year
Credit:
1.0 Credits
Grade Placement: 11, 12
Prerequisite:
Child Development 9 th Grade or Child Care & Guidance
State Code:
19051A000
Course Description: This course is ideal for those interested in Early Childhood & those who enjoy working with children. The students will develop skills in the organization and
development of a childcare program through the operation of a preschool program for three to five-year old children. Students will create lesson plans and activities that will be taught in the
preschool. Observations and discussions will be completed in the care and guidance of all children. Many concepts will help to prepare students for teaching and parenting. Time will be
spent discussing careers available in the fields of early childhood and other child care/education areas. This course is a dual credit course through the University of St. Francis. In order to
earn the USF credit, students must have an overall GPA of at least 2.75. This course is designed for the professional preparation of a student seeking a career in Education. Students will
explore the teaching profession as a viable career option. Topics include teacher attributes and dispositions of successful teachers and the structure and purpose of schools. This course
gives students the opportunity to reinforce topics with placement in schools.
TEACHING INTERNSHIP - FC1216
Length of Course:
One Year
Credit:
1.5 Credits
Grade Placement: 11, 12
Prerequisite:
None
State Code:
19151A001
Course Description: This course is designed for the professional preparation of a student seeking a career in Education. Students will explore the teaching profession as a viable career
option. Topics include teacher attributes and dispositions of successful teachers and the structure and purpose of schools. This course gives students the opportunity to reinforce topics with
placement in schools.
.
CULINARY ARTS - MEALS - FC1219 (grades 10-12) - FC2219 (grade 9)
Length of Course:
One Semester
Credit:
.5 Credit
Grade Placement: 9, 10, 11, 12
Prerequisite:
None
State Code:
16054A001
Course Description: This course provides insights into new food technology and helps students learn how to manage their food resources, as well as develop basic food preparation skills
by integrating the traditional and convenience food preparation methods. The course will incorporate kitchen safety, sanitation, equipment, measuring, knife skills, cooking techniques and
careers. Students will plan, prepare, and serve a variety of foods including vegetables, grains, pasta, poultry, beef, port, seafood, sandwiches and salads, stocks and soups, and cheese.
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CULINARY ARTS - BAKING - FC1222 (grades 10-12) - FC2222 (grade 9)
Length of Course:
One Semester
Credit:
.5 Credit
Grade Placement: 9, 10, 11, 12
Prerequisite:
None
State Code:
16054A001
Course Description: This course provides insights into new food technology and helps students learn how to manage their food resources, as well as develop basic food preparation skills
by integrating the traditional and convenience food preparation methods. The course will incorporate kitchen safety, sanitation, equipment, measuring, knife skills, cooking techniques and
careers. Students will plan, prepare, and serve a variety of foods including dairy, breakfast, quick breads, yeast breads, cookies, cakes and candy.
AMERICAN REGIONAL CUISINE - FC1225
Length of Course:
One Semester
Credit:
.5 Credit
Grade Placement: 10, 11, 12
Prerequisite:
None
State Code:
16052A001
Course Description: This course provides insights into new food technology and helps students learn how to manage their food resources as well as develop food preparation skills by
integrating the traditional and convenience food preparation methods. The course will incorporate kitchen safety, sanitation, equipment, measuring, knife skills, cooking techniques and
careers. Students will plan, prepare and serve a variety of foods from regions in the United States. Regions covered include New England, Mid-Atlantic, South, Florida, Louisiana, Central
Plains, Texas, Southwest and Rocky Mountains, Pacific Northwest, and Hawaii.
INTERNATIONAL CUISINE - FC1228
Length of Course:
One Semester
Credit:
.5 Credit
Grade Placement: 10, 11, 12
Prerequisite:
None
State Code:
22203A001
Course Description: Explore a world of cuisines! Students will prepare items including appetizers, soups, salads, entrees, and desserts using ingredients and cooking methods unique to
each particular culture. This course entails advanced food preparation that furthers the student's’ knowledge in classical cooking skills while providing knowledge of culinary history and
culture.
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