Career Technical Education
Course Descriptions
Computer Science Pathway
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Grades |
Credit |
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11-12 |
5 credits per semester |
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Meets UC/CSU requirement “g” |
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Prerequisite: two years of Math |
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This course provides a rigorous, but accessible, introduction to computer science. No previous computer science course is required to take this course. The goals of Exploring Computer Science are to develop the computer science skills of algorithm development, problem solving and programming. Students will also be introduced to topics such as interface design, limits of computers and societal and ethical issues of software engineering.
Topics to be covered include: Introduction to computers, Human/computer interaction, Web design, Introduction to programming, and hopefully robotics.
CTE Department Staff
Culinary Arts Pathway
Foods and NutritionCredits: 10 credits total (5 credits per semester)Dual Enrollment Credit Grades 11 - 12 Meets UC/CSU Requirements: Area "G" and CTE This course is a Level I Culinary class within the Food Science, Food Service and Hospitality Career Pathway. Students will master classic preparation techniques for a variety of dishes, while learning the importance of making educated decisions regarding nutrition. First semester course content includes: career readiness, food safety and sanitation, kitchen equipment, knife skills, recipe reading, and food science/nutrition. Second semester includes: dietary guidelines, meal planning, grocery budgeting, baking basics, and U.S. and world food supply and exploration. Concepts culminate in weekly cooking labs during which students prepare a variety of balanced meals including healthy proteins, whole grains, healthy oils, vegetables, and fruits. *Class is vegetarian Culinary Arts: Food & Nutrition 2Credits: 10 credits total (5 credits per semester)Grades 11 - 12 Prerequisites: Passing Grade in Foods and Nutrition Meets UC/CSU Requirements: Area "G" and CTE This course is a Level II Culinary class within the Food Science, Food Service and Hospitality Career Pathway. Course content is guided by hospitality industry standards as well as more advanced culinary concepts and techniques pertaining to the front and the back of the house – a high level of professionalism is expected. Emphasized food preparation concepts include: safety and sanitation, dry vs. moist cooking techniques, seasonings and flavorings, stocks, sauces, soups and appetizers, desserts, proteins, and vegetables. Service concepts include: proper dining etiquette and table service and culminate in hands-on catering experiences and formal dining service for a variety of school events. This class will prepare students to work in the foodservice industry as well as many other customer service related job fields. Concepts culminate in weekly cooking labs during which students prepare a variety of dishes. Students will earn Skyline college credit through Dual Enrollment Course - Restaurant and Banquet Operations. Students will leave this second year pathway course with a professional resume portfolio. *Class is vegetarian |