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Foods 10, 20, and 30 involve an assortment of different CTS modules related to the study of food and nutrition. 

Foods 10: 6 credits (1 credit per module completed)

Foods 10 consists of six introductory and intermediate modules.  Students will build foundational skills during practical lab experiences.  They will also be exposed to the theory behind food practices.  The six modules covered in Foods 10 are:

· Food Basics: Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes, and the importance of efficient work habits.

· Contemporary Baking: Students develop and demonstrate an understanding of traditional and contemporary baking focusing on basic measuring techniques, preparation methods, role of ingredients, and the proper use of equipment for baked goods.

· Meal Planning 1: Students develop an understanding of planning, preparation, and evaluation of balanced healthy meals.

· Milk Products and Eggs: Students develop skills using milk products and eggs by examining how to retain their nutritional value and quality through a variety of preparation and presentation methods.

· Creative Cold Foods: Students learn to combine nutrition and creativity in the preparation of salads and sandwiches.

· Vegetables and Fruits: Students learn about the wide range of vegetables and fruits available, and how to retain their nutritional value and quality through a variety of preparation and presentation methods.

 Foods 20: 6 credits (1 credit per module completed)

Foods 20 consists of six intermediate modules.  Students are expected to build on the foundational knowledge and skills they acquired in Foods 10.  The six modules covered in Foods 20 are:

· Cake and Pastry: Students expand their knowledge and skills in the production of a variety of cake and pastry products.

· Bread Products: Students describe the role of ingredients and they use specialized skills in working with bread products.

· Basic Meat Cookery: Students learn about the nutritional value of meat as well as how to differentiate among the various cuts of meat. Students apply this knowledge to the safe handling, storage, preparation, and presentation of meat dishes.

· Fish and Poultry: Students learn about the nutritional value of fish and poultry, as well as about the safe handling, storage, preparation, and presentation of fish and poultry dishes.

· Vegetarian Cuisine: Students learn how to create healthy, wholesome vegetarian diets by preparing suitable foods in a variety of ways.

· Rush-Hour Cuisine: Students learn unique and quick ways to create nutritious and delicious dishes, using simple ingredients, as well as prepared and convenience foods.

Foods 30: 6 credits (1 credit per module completed)

Foods 30 consists of six advanced modules.  Students will be expected to apply learned knowledge, and to be able to work both independently and in group settings.  The six modules covered in Foods 30 are:

· Creative Baking: Students learn about specialty cakes and pastry products by creating specialty cakes, pastries, desserts, and a major baked project.

· Advanced Soups and Sauces: Students learn the techniques and ingredients of classic cuisine through the preparation of traditional soups and sauces.

· Entertaining with Food: Students plan a potential menu for an event and develop organizational skills that may be used in the hospitality industry, at home, or in entrepreneurial endeavors.

· Food Processing: By using a variety of methods to process fresh foods, students explore how technology affects our food supply.

· Regional Cuisine: Students explore, in depth, the cuisine of a region in order to appreciate the richness of its history and culture.

· Food Presentation: Students develop creativity and flair while learning the techniques of artistic food presentation.


Fashion Studies

Fashions 10, 20, and 30 involve an assortment of different CTS modules related to the study of fashion and sewing. 

 Fashion 10: 3 credits (1 credit per module completed)

Fashion 10 consists of three introductory modules.  Students will build foundational skills during practical lab experiences.  They will also be exposed to the theory behind sewing practices.  The three modules covered in Fashion 10 are:

· Sewing Fundamentals: Students learn to safely for sewing and during  

· Creating Accessories: Students basic sewing skills and techniques to home  

· Construction Fundamentals: Students learn to pattern size, choose a pattern and fabric, pattern alterations, and fabric and for layout.   Students apply these skills to the assembly garment.

Fashion 20: 3 credits (1 credit per module completed)

Fashion 20 consists of three intermediate modules.  Students will build on foundational skills learned in Fashion 10.  They will also be exposed to the new theory and sewing practices.  The three modules  covered in Fashion 20 are:

 

· Evolution of Fashion: Students discover the on and past   fashions to  

· Activewear: Students learn active fabrics how to unique, and serviceable  

· Creating Accessories: Students study related to and fashion

Fashion 30: 3 credits (1 credit per module completed)

Fashion 30 consists of three advanced modules.  Students will learning advanced sewing techniques.  They will also be exposed to the theory behind sewing practices.  The three modules covered in Fashion 30 are:

· Creators of Fashion: Students of designers.

· Contemporary Tailoring:  Students jacket coat,  

· Specialty Fabrics: Students experiment with produce a using a specialty fabric.


Foods and Fashion

Foods 10, 20, and 30 involve an assortment of different CTS modules related to the study of food and nutrition. 

Foods 10: 6 credits (1 credit per module completed)

Foods 10 consists of six introductory and intermediate modules.  Students will build foundational skills during practical lab experiences.  They will also be exposed to the theory behind food practices.  The six modules covered in Foods 10 are:

· Food Basics: Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes, and the importance of efficient work habits.

· Contemporary Baking: Students develop and demonstrate an understanding of traditional and contemporary baking focusing on basic measuring techniques, preparation methods, role of ingredients, and the proper use of equipment for baked goods.

· Meal Planning 1: Students develop an understanding of planning, preparation, and evaluation of balanced healthy meals.

· Milk Products and Eggs: Students develop skills using milk products and eggs by examining how to retain their nutritional value and quality through a variety of preparation and presentation methods.

· Creative Cold Foods: Students learn to combine nutrition and creativity in the preparation of salads and sandwiches.

· Vegetables and Fruits: Students learn about the wide range of vegetables and fruits available, and how to retain their nutritional value and quality through a variety of preparation and presentation methods.

 Foods 20: 6 credits (1 credit per module completed)

Foods 20 consists of six intermediate modules.  Students are expected to build on the foundational knowledge and skills they acquired in Foods 10.  The six modules covered in Foods 20 are:

· Cake and Pastry: Students expand their knowledge and skills in the production of a variety of cake and pastry products.

· Bread Products: Students describe the role of ingredients and they use specialized skills in working with bread products.

· Basic Meat Cookery: Students learn about the nutritional value of meat as well as how to differentiate among the various cuts of meat. Students apply this knowledge to the safe handling, storage, preparation, and presentation of meat dishes.

· Fish and Poultry: Students learn about the nutritional value of fish and poultry, as well as about the safe handling, storage, preparation, and presentation of fish and poultry dishes.

· Vegetarian Cuisine: Students learn how to create healthy, wholesome vegetarian diets by preparing suitable foods in a variety of ways.

· Rush-Hour Cuisine: Students learn unique and quick ways to create nutritious and delicious dishes, using simple ingredients, as well as prepared and convenience foods.

Foods 30: 6 credits (1 credit per module completed)

Foods 30 consists of six advanced modules.  Students will be expected to apply learned knowledge, and to be able to work both independently and in group settings.  The six modules covered in Foods 30 are:

· Creative Baking: Students learn about specialty cakes and pastry products by creating specialty cakes, pastries, desserts, and a major baked project.

· Advanced Soups and Sauces: Students learn the techniques and ingredients of classic cuisine through the preparation of traditional soups and sauces.

· Entertaining with Food: Students plan a potential menu for an event and develop organizational skills that may be used in the hospitality industry, at home, or in entrepreneurial endeavors.

· Food Processing: By using a variety of methods to process fresh foods, students explore how technology affects our food supply.

· Regional Cuisine: Students explore, in depth, the cuisine of a region in order to appreciate the richness of its history and culture.

· Food Presentation: Students develop creativity and flair while learning the techniques of artistic food presentation.


Fashion Studies

Fashions 10, 20, and 30 involve an assortment of different CTS modules related to the study of fashion and sewing. 

 Fashion 10: 3 credits (1 credit per module completed)

Fashion 10 consists of three introductory modules.  Students will build foundational skills during practical lab experiences.  They will also be exposed to the theory behind sewing practices.  The three modules covered in Fashion 10 are:

· Sewing Fundamentals: Students learn to safely for sewing and during  

· Creating Accessories: Students basic sewing skills and techniques to home  

· Construction Fundamentals: Students learn to pattern size, choose a pattern and fabric, pattern alterations, and fabric and for layout.   Students apply these skills to the assembly garment.

Fashion 20: 3 credits (1 credit per module completed)

Fashion 20 consists of three intermediate modules.  Students will build on foundational skills learned in Fashion 10.  They will also be exposed to the new theory and sewing practices.  The three modules  covered in Fashion 20 are:

 

· Evolution of Fashion: Students discover the on and past   fashions to  

· Activewear: Students learn active fabrics how to unique, and serviceable  

· Creating Accessories: Students study related to and fashion

Fashion 30: 3 credits (1 credit per module completed)

Fashion 30 consists of three advanced modules.  Students will learning advanced sewing techniques.  They will also be exposed to the theory behind sewing practices.  The three modules covered in Fashion 30 are:

· Creators of Fashion: Students of designers.

· Contemporary Tailoring:  Students jacket coat,  

· Specialty Fabrics: Students experiment with produce a using a specialty fabric.