Advanced Foods:

Grade: 11, 12
Credit: ½
Course Length: 1
Prerequisite: Culinary Skills

This course is designed to provide training in the area of hospitality food service. Food and beverage operations, management techniques, and entrepreneurship topics will be explored. Laboratory instruction will include advanced cooking techniques and creative presentation for special products. 

Child/ Human Development:

Grade: 9, 10, 11, 12
Credit: ½
Course Length: 1

This course addresses the practical problems related to understanding the types and stages of human growth and development, recognizing effects of heredity and environment on human growth and development, meeting the needs of exceptional children, promoting optimum growth and development in infancy, toddler, preschool, middle childhood, adolescent, and adulthood stages. Careers in child/human development are explored. This course includes Baby Think It Over Project. Leadership development will be provided through FCCLA.

Culinary Skills:

Grade: 11, 12
Credit: ½
Course Length: 1

Students will study the planning and preparation of various foods for various events including receptions and other catered occasions. Specific techniques include bread making, cake baking and decorating, and management of food resources. Leadership development will be provided through FCCLA.

Culinary II:

Grade: 12
Credit: 1
Course Length: 1 (2 Consecutive Blocks)
Prerequisite: Culinary Skills or Advanced Foods

In this course, students resume progress in pursuing competencies in food production and service, food preparation, and management. This course will be a work based learning opportunity and will require job shadowing at a food service site for the entire semester. Students will be responsible for setting up an approved site and provide their own transportation.

Educational Leadership:

Grade: 9, 10, 11, 12
Credit: 1/2
Course Length: 1

This course is designed to assist students with developing skills needed to be successful leaders and responsible members of society. The student will develop personal attributes and social skills through interpersonal skills, team building, communication, personal development and leadership. Through the leadership hours required during this course, students will support programs and activities related to Woodford County High School such as athletic events, open houses, assemblies, performances, etc. As a result of the service hours, students receive experiences applicable for resumes, scholarships, and job applications. 

Life Skills:

Grade: 9, 10, 11, 12
Credit: ½
Course Length: 1

This course introduces the student to basic skills needed to live in today’s world. Emphasis is on work and family, adolescent development, selection and care of clothing, consumer spending housing choices, challenges of rearing children, and guidance in establishing relationships. Leadership development will be provided through FCCLA.

Money Skills:

Grade: 10, 11, 12
Credit: ½
Course Length: 1

This course is designed to prepare students to understand and use sound financial management skills and practices contributing to financial stability and improving the quality of life for individuals and families. Decision-making, problem solving, goal setting, and technology use are integrated throughout the course content. Leadership development will be provided through the FCCLA.

Principles of Cooking A:

Grade: 9, 10
Credit: ½
Course Length: 1

This course is designed to educate students on human nutrition and food choice. Emphasis will be placed on kitchen safety and sanitation. Microwave cooking and baking skills will be explored. Regular food labs will give introductions to a variety of kitchen equipment. Food labs will give students the opportunity to utilize basic etiquette and serving skills.

Principles of Cooking B:

Grade: 10
Credit: ½
Course Length: 1

This course will offer advanced education related to diet analysis and special diets. Meal planning will provide students with the opportunity to practice a variety of cutting and cooking techniques through a variety of food labs. Recipes within different food groups will be cooked and evaluated.

Principles of Hospitality:

Grade: 9, 10, 11, 12
Credit: ½
Course Length: 1

This course is an introduction to the hospitality industry. Students will be studying different careers related to lodging, food service, travel and tourism, and recreation industries. Topics will include a focus on the food and beverage industry with projects involving menu designs, garnishing, serving skills, theme cupcakes, catering, regional food, and tourist sites, such as national parks.

Principles of Teaching:

Grade: 11, 12
Credit: ½
Course Length: 1 (2 Consecutive Blocks)

This course provides opportunities for students with an interest in teaching to develop skills, strategies, and techniques used for instruction at various grade levels. Instruction addresses the principles and procedures for promoting physical, emotional, social, and intellectual development of children, adolescents, and developmentally appropriate practices in educational settings. Students will gain work experience in classrooms with certified teachers as a part of their course work. Other components include the development of a four year post-secondary plan, salaries and benefits of a teacher, job security, and future projections of the job market.

Principles of Tourism:

Grade: 9, 10, 11, 12
Credit: ½
Course Length: 1

This course continues the exploration of careers related to the hospitality industry. Topics addressed in this course will focus on the tourism, recreation, and lodging industries. Activities will involve marketing applications, a gingerbread house project, event/entertaining planning, and a foreign travel agent project.

Service Learning:

Grade: 9, 10, 11, 12
Credit: ½
Course Length: 1

This course encourages students to address and define needs in the school and community that equally benefit both the served and serving. During this course, students will complete two service projects…one in the school and one in the community. Community projects will require the research of local organizations and agencies to identify a need in which the student may develop a service project. Students will explore their individual talents and abilities to create a meaningful service project to support the WCHS community. Projects will be presented through reports, videos, presentations, artwork, and school/community celebration events.

Specialized Service in Hospitality:

Grade: 11, 12
Credit: 1
Course Length: 2
Prerequisites: Principles of Food Service and Hospitality and Culinary Skills

This course is designed to provide training in the hospitality field. Job and career opportunities will be explored. Instruction will include skills development and food labs. Shadowing and work experiences in a variety of working establishments such as restaurants, catering, hotels, and motels will be included. Leadership development will be provided through FCCLA.