HS16056G12 Baking and Pastry Arts I 1/2 Year .50 credit Grades 9, 10, 11 or 12

Students will learn the basic skills and role of ingredients in baking. This course will provide an opportunity to work with a team to bake various types of baked goods. Students will develop the ability to determine and evaluate methods of preparation of baked products, become familiar with various baking tools and equipment and work effectively within a team.

HS16056G22 Baking and Pastry Arts II 1/2 Year .50 credit Grades 9, 10, 11 or 12

Prerequisite: Baking & Pastry Arts I This course will provide students with advanced baking skills and knowledge of baking tools and equipment. Emphasis is placed on advanced pastry and bread baking. Students will also have the opportunity to study and master cake decorating, as well as the use of fondant to embellish cakes. In addition, students will further their knowledge on the role of baking ingredients and discover the art of decorating their final products.

HS22202G12 Culinary Arts I 1/2 Year .50 credit Grades 10, 11 or 12

This course is designed to give students informationabout food and nutrition that they can use every day. This practical, up-to-date course focuses on the latest in dietary and food trends to help students make smart food choices. The course includes basic food preparation, with emphasis on preparing quick and easy foods from scratch. Other topics include buying and storing food, food safety, food industry careers, and consumer decisions.

HS22202G22 Culinary Arts II 1/2 Year .50 credit Grades 10, 11 or 12

Prerequisite: Culinary Arts I This course offers all the success in the foods industry. The essential knowledge and skills needed to become a culinary professional will be explored through topics including advanced cooking techniques, culinary nutrition, the use of equipment found in a professional kitchen, with emphasis on kitchen safety and sanitation.

HS22204G Child Development 1/2 Year .50 credit Grades 11 or 12

This class is designed to develop knowledge and practical experience in child development; from conception to age four. Students will explore the physical, emotional and social, and intellectual development and how these impact how a child learns and grows. Topics and discussions will include consideration of the roles, responsibilities and challenges of parenthood; human sexuality; pregnancy; prenatal development; preparation for birth; the birth process; heredity; and the environment. In addition, you will also have the opportunity to take on the role of teacher and observer during our play school program. This program runs over an 8 to 10 week period you will have the opportunity to see children meeting the challenges of development in their own ways and interpreting their behaviors.

HS16054G Foods for Fitness 1/2 Year .50 credit Grades 10, 11 or 12

Foods for Fitness is designed to give you information on food and nutrition that will enable you to make smart food choices and create exercise plans to maintain good health throughout your lifetime. This class will include information on planning and preparing recipes that are delicious and nutritionally sound. We will also cover a wide range of topics that will focus on our total well-being: healthy weight, nutrition basics, and exercise.

HS22999H ** UConn ECE Introduction to Individual and Family Development (UConn HDFS 1070) Full Year 1.00 credit Grades 11 or 12

Students successfully completing the full year UConn course are eligible for three credits from UConn.

This course is an introduction to the general study of human development from conception through old age. The course examines physical, intellectual, social and emotional growth across the life span, emphasizing that development results from the interdependence of these areas at every stage. The life span perspective of development is a means of understanding the challenges, conflicts, and achievements that are central to people in every part of the world and at every age.