FCS CAREERS IN FOCUS
Credit 0.5; Semester; Grades 9, 10, 11, 12 Prerequisite: None Course Objectives: Students will build upon their talents and skills in the areas of Family and Consumer Science (FCS) and explore the career options available. The class will involve an introduction to careers in the foods and textile art industries and human services. Basic skills will be developed for an entry level position in these areas and will be a foundation for the upper level FCS department courses.
EARLY CHILDHOOD EDUCATION 1
Credit 0.5; Semester; Grades 10, 11, 12 Prerequisite: None Course Objectives: This is a course for students who are interested in working with children or planning a career in social work, education, the medical field, or psychology. The focus of this course includes stages of child development, parenting skills, developing entry level job skills, and beginning requirements for the Child Development Associate certificate. When both Early Childhood Ed classes are taken, they can be used to earn FVCC concurrent enrollment credit.
EARLY CHILDHOOD EDUCATION 2
Credit 0.5; Semester; Grades 10, 11, 12 Prerequisite: Early Childhood Education 1 Course Objectives: This course will offer students an opportunity to learn skills necessary to begin a career in early childhood education. Students will study career possibilities; training and education requirements; children’s physical, intellectual, social and emotional development; and safe environments for children. The students will have an opportunity for work site experience at local child care facilities. When both Early Childhood Ed classes are taken, they can be used to earn FVCC concurrent enrollment credit.
CULINARY ARTS 1
Credit 0.5; Semester; Grades 9, 10, 11, 12 Materials Fee: $15 Prerequisite: Grade 9 must complete FCS Careers in Focus Course Objectives: This class covers selecting, preparing, and storing foods from the food pyramid for healthy eating. The class will also cover good management practices in the kitchen and conservation of food, time, money, and energy. Students have the opportunity to develop cooking skills and techniques. Successful employment skills will also be taught in addition to students developing a job portfolio.
CULINARY ARTS 2
Credit 0.5; Semester; Grades 10, 11, 12 Materials Fee: $15 Prerequisite: Culinary Arts 1 Course Objectives: This course gives students an overall look at the food service industry. Labs are based on food preparation from the industry’s perspective. Students will also learn cake decorating. Upon successful completion of the course, the student will have acquired the following certificates: Culinary Arts Meat Identification; Serve Safe Employee Food Safety Training; Wilton’s Beginner’s Cake Decorator’s Certificate; and Montana Super Host Certificate.
CULINARY ARTS 3
Credit 0.5; Semester; Grades 11, 12 Materials Fee: $15 Prerequisite: Culinary Arts 2 and instructors signature Course Objectives: Students will explore career opportunities, build upon previously learned culinary techniques, use proper serving and dining etiquette, and develop a catering business and menu. Students will partake in opportunities for culinary, baking, and catering applications both in and out of the kitchen lab.
TRAVEL AND TOURISM
Credit 0.5; Semester; Grades 10, 11, 12 Prerequisite: None Course Objectives: Students will become acquainted with the 2nd largest industry in Montana. Explore the hospitality industry using our interactive computer program. Students will learn about different hotel and hospitality careers in our computer simulated environment—including restaurant, hotel management, cruise, air, and rail travel. Students will create travel packets, brochures, video and virtual tours amd be taught how to design their own travel/hotel website and discover tricks of the trade to make their business ahead of the rest. Students will get the opportunity to work with Flathead Convention and Visitor Bureau as a student ambassador.