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77 Battle Ground Public Schools High School Course Guide 2020-21 Foods I Course Code: HEC003 State Code: 19252 Schools: BGHS, PHS, RHL, SVHS Grades: 9-12th Length: Semester Credit: 0.5 Course Fee: Fee required Prerequisite: None Graduation Requirement: Occupational or Elective Course Designation: Learn about food preparation, kitchen safety, sanitation, measurement, and presentation. The class focuses on several units that highlight different categories of food, in- cluding: baked goods, sandwiches, pies, pasta, and more. Cooking labs give students hands-on experience prepar- ing food in a professional manner while teaching proper technique and skill in many areas. Foods II Course Code: HEC027 State Code: 19252 Schools: BGHS, PHS, RHL, SVHS Grades: 9-12th Length: Semester Credit: 0.5 Course Fee: Fee required Prerequisite: Foods I with C or better Graduation Requirement: Occupational or Elective Course Designation: Work in small groups to create more detailed and complex recipes. Students taking this class can expect to improve their skills and techniques across many categories of food. Students taking this class will have the opportunity to re- ceive their food handler's card. This is an excellent course to take prior to entering the Skills Center or enrolling in a college/technical level foods course. Foods III Course Code: HEC039 State Code: 16054 Schools: BGHS, PHS, RHL, SVHS Grades: 10-12th Length: Semester Credit: 0.5 Course Fee: Fee required Prerequisite: Foods I & Foods II Graduation Requirement: Occupational or Elective Course Designation: Foods III is a project-based course. Students will use their food knowledge to develop and create their own hand- made recipes and prepare food for special events while ex- amining professional food industry standards. This course encourages students to continue developing their cook- ing skills and techniques on a more individual basis. Take this course prior to entering the Skills Center or enrolling in a college level/technical food's course. High School Course Descriptions ELECTIVES Independent Living Course Code: HEC030 State Code: 19258 Schools: BGHS, PHS, RHL, SVHS Grades: 10-12th Length: Semester Credit: 0.5 Course Fee: Fee required Prerequisite: None Graduation Requirement: Occupational or Elective Course Designation: Designed to introduce students to skills that they will need after graduation. Topics covered include healthy dating relationships, choosing a career, living on your own, banking & finance, nutrition & cooking, sewing, job inter- view & resume skills, and consumer protection. Personal Choices Course Code: HEC028 State Code: 19260 Schools: BGHS Grades: 9-12th Length: Semester Credit: 0.5 Course Fee: Fee required Prerequisite: None Graduation Requirement: Occupational or Elective Course Designation: An introductory course to expose students to all areas of Family & Consumer Science. This class covers topics including child development, nutrition & cooking, basic sewing, relationships, finances, and interior design. Prairie Preschool I - Child Dev I Course Code: HEC052/HEC252 State Code: 19051 Schools: PHS Grades: 9-12th Length: Semester or Year-long Credit: 0.5 1 Course Fee: Fee required Prerequisite: None Graduation Requirement: Occupational Course Designation: CTE Dual Credit Semester 1: This 2-semester course is a prerequisite for Prairie Preschool II or can be taken on it's own. The class focuses on the principles of child development with em- phasis on early childhood education. Students will learn how children develop physically, intellectually, socially, and emotionally at each stage. Students will also explore best practices for working with children. Students will be working in groups with typically developing preschool children as well as preschool students with special needs. The preschool children are ages 3-5.Regular attendance and participation in classroom activities and practicum is expected as well as workplace professionalism. Family and Consumer Sciences...