ADULT ROLES AND RESPONSIBILITIES 
1 semester course, 1 credit, offered both semesters – Prerequisites: None (DOE Course Code: 5330)

Adult Roles and Responsibilities is recommended for juniors and seniors as life foundations and academic enrichment, and as a career sequence course for students with interest in family and community services, personal and family finance, and similar areas. This course builds knowledge, skills, attitudes, and behaviors that students will need as they complete high school and prepare to take the next steps toward adulthood in today’s society. The course includes the study of interpersonal standards, lifespan roles and responsibilities, individual and family resource management, and financial responsibility and resources. Project based and service learning opportunities.


ADVANCED CHILD DEVELOPMENT
1 semester course, 1 credit, offered 2nd semester – Prerequisites: Child Development (DOE Course Code: 5360)

Advanced Child Development is for those students interested in life foundations, academic enrichment, and/or careers related to knowledge of children, child development, and nurturing of children. This course addresses issues of child development from age 4 through age 8 (grade 3). It builds on the Child Development course, which is a prerequisite. Advanced Child Development includes the study of professional and ethical issues in child development; child growth and development; child development theories, research, and best practices; child health and wellness; teaching and guiding children; special conditions affecting children; and career exploration in child development and nurturing. Students will participate in project-based learning.


ADVANCED NUTRITION AND WELLNESS
1 semester course, 1 credit, offered 2nd semester – Prerequisites: Nutrition and Wellness (DOE Course Code: 5340)

Advanced Nutrition and Wellness is a course that provides an extensive study of nutrition. This course is recommended for all students who want to improve their diet and understand how nutrition affects the body across the lifespan. It is an especially appropriate course for students interested in careers medicine, athletic training, and dietetics. This course builds on the foundation established in Nutrition and Wellness. Topics include the extensive study of major nutrients, nutritional needs across the lifespan, influences on nutrition/food choices, technological and scientific influences, and career exploration in this field. Laboratory experiences will be utilized to develop food handling and preparation skills; attention will be given to nutrition, food safety, and sanitation. 
  
CHILD DEVELOPMENT
1 semester course, 1 credit, offered both semesters – Prerequisites: None (DOE Course Code: 5362)

This course benefits anyone who is thinking about a career in the child care field or wants information about rearing children. Child Develop¬ment gives an overview of children from conception through age 3, and includes the study of the social, emotional, physical, and intellectual developmental patterns of children. Other topics covered are: teenage pregnancy; prenatal care; development and care of the infant, toddler, and preschooler; and behavior characteristics of children. This course also acquaints students with careers in child care services. The infant simulators will be part of this project –based course.  Alternative assignments will be offered if the student’s parent prefers a more traditional approach. Also included are opportunities for planning, participating, and evaluating children of the various ages studied by observation.


CULINARY ARTS AND HOSPITALITY I 
FULL YEAR COURSE, 2 credits per semester, meets 2 blocks at JHS (blocks 2,3) meets 3 blocks at GLCA, recommended for junior year – Prerequisites: Pass BOTH semesters of Introduction to Culinary Arts and Hospitality; must complete an application with the Culinary Instructors  (DOE Course Code: 5440)

Culinary Arts and Hospitality I prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the food industry, including (but not limited to) food production and services; food science, dietetics and nutrition; and hospitality and tourism. Instruction and intensive laboratory experiences may include commercial applications of principles of nutritious, aesthetic, and sanitary selection, purchasing, storage, preparation, and service of food and food products; using and maintaining related tools and equipment; managing operations in food service, food science, or hospitality establishments; and related research development and testing. Intensive laboratory experiences with commercial applications are a required component of this course of study. Students will obtain culinary experience by working in the Pony Espresso and the Branding Iron laboratories. Students will have the opportunity to be ServSafe and ProStart certified. Dual Credit is available through Ivy Tech-Central Indiana (Indianapolis) course numbers HOSP 101 and HOSP 102.  


FASHION AND TEXTILES CAREERS I
Full year course, 1 credit per semester – Prerequisites: None  (DOE course Code 5420)

Fashion and Textiles Careers I is a class that prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the fashion industry.  Major topics include: Review of the dimensions of clothing, investigation of design elements and principles, evaluating manufacturing process, reviewing the processes from fiber production to items of clothing being worn, overall review of the textile and apparel industry, investigation of fashion designers, customer relations and best practices, fashion merchandising, forecasting trends, impact of social media on the fashion industry, and career exploration and experience.  A project- based approach with commercial/industry applications is a key component of this course of study. Work-based experiences in the fashion industry are strongly encouraged. This course is a core component of four-year career plans for the career clusters of Personal & Commercial Services; Manufacturing & Processing; and Art, A/V Technology & Communications. It is recommended for students with interests in apparel, textiles, and fashion career pathways and provides the foundation for continuing study.  

FASHION AND TEXTILES CAREERS II 
Full year course, 1 credit per semester – Prerequisites: Fashion and Textiles Careers I (DOE Course Code: 5421)

Textiles II will provide students with the principles of fashion and wardrobe planning both through study of fashion, its elements, and advanced textile construction techniques.  Textiles II uses a project-based approach as students use advanced construction techniques, learn how to use and interpret more difficult pattern instructions, and learn how to work with fibers and fabrics that require special handling.  The importance of quality work is stressed extensively. Students will become aware of the elements and principles of design as they apply to expression of clothing, and as they explore enhancements specific to body types.  There will be discussion regarding the impact of style, fashion, trends, and fads on the fashion industry.  Students will be taught the skills necessary to achieve fashion sense and how to apply these principles.  This course will also deal with the influences of color, fabrics, figures, and media.  In addition, Textiles II builds a foundation for the career clusters that encompass careers in fashion, apparel, and other textiles management, production and services. It is recommended for students with interests in apparel, textiles, and fashion career pathways and provides a foundation for continuing study.   Experiences may be either school-based or industry based.  

HUMAN AND SOCIAL SERVICES I
1 semester course, 1 credit per semester, offered both semesters, recommended for junior year – Prerequisites: At least one of the following courses: Health Science Education I, Nutrition and Wellness, Interpersonal Relationships, Child Development, or Human Development and Wellness (DOE Course Code: 5336)

Human and Social Services I is an introductory course in the Health Care Pathway for students interested in careers in human and community services and other helping professions. Areas of exploration include family and social services, youth development, and adult and elder care. Students will be introduced to human and social services professions through presentations from a variety of guest speakers, job shadowing, and/or field trips. Case studies, role play, and application of professional codes of ethics will be utilized, reflecting the challenges of working in diverse communities. Service learning experiences will be offered. Achievement of applicable FACS, academic, and employment abilities will be documented through a student portfolio.


INTERPERSONAL RELATIONSHIPS 
1 semester course, 1 credit, offered both semesters – Prerequisites: None (DOE Course Code: 5364)

Interpersonal Relationships is an introductory course in the Education and Training Pathway that is especially relevant for students interested in careers that involve interacting with people both inside and outside of a business/organization, including team members, clients, patients, customers, and the general public. It is also valuable for all students as a life foundation and for academic enrichment. This course addresses knowledge and skills needed for positive and productive relationships in career, community, and family settings. Major course topics include communication skills; leadership, teamwork, and collaboration; conflict prevention, resolution, and management; building and maintaining relationships; and individual needs and characteristics and their impacts on relationships.

INTRODUCTION TO CULINARY ARTS AND HOSPITALITY 
Full year course, 1 credit per semester – Prerequisites: Pass Nutrition and Wellness and Advanced Nutrition and Wellness (DOE Course Code: 5438)

Introduction to Culinary Arts and Hospitality prepares students for a possible career in the food service industry. This 2-semester course focuses on basic culinary skills that include sanitation; knife safety; various cooking methods; proper use of kitchen equipment; nutritious menu planning; using standardized recipes; working with people, business math, and portion control. Students will perform lab-based projects in a commercial lab.  The curriculum is based on the ProStart curriculum. Students will have the opportunity to be ServSafe certified and ProStart certified if continuing to Culinary & Hospitality Management.  
 
INTRODUCTION TO HOUSING AND INTERIOR DESIGN
1 semester course, 1 credit, offered both semesters – Prerequisites: None (DOE Course Code: 5350)

This course is essential for students interested in academic enrichment or a career within the interior design, housing, or furnishing industries. Students in this course gain practical knowledge and skills in designing and decorating residential and commercial environments. The student will work independently to create a major design project which will incorporate reading blueprints, rendering floor plans, and selecting decorative swatches to illustrate the principles and elements of design. 


NUTRITION AND WELLNESS

1 semester course, 1 credit, offered 1st semester – Prerequisites: None (DOE Course Code: 5342)

This basic course provides experience in planning and preparing nutritious foods based on MyPlate, following directions, using recipes, and practicing safety and sanitation procedures. Emphasis is placed on safe and sanitary preparation techniques, cooperative work habits in a group setting, broadening one's awareness of the ever-changing food products available to consumers, science and technology used with nutrition, and careers related to nutrition and wellness. Food groups studied include; fruits, vegetables, protein, dairy, and grains. Nutrition and Wellness is a lab-based course. 


PREPARING FOR COLLEGE AND CAREERS
1 semester course, 1 credit, offered both semesters – Prerequisites:  None (DOE Course Code: 5394)

This course includes reviewing the 16 national career clusters and Indiana’s College and Career Pathways, in-depth investigation of one or more pathways, reviewing graduation plans, and developing career plans. Other topics addressed include:  exploration of personal aptitudes, interests, values, and goals; planning and building employability skills; transferring school skills to life and work; and managing personal resources.


WORK BASED LEARNING CAPSTONE, MULTIPLE PATHWAYS 
Full year course, maximum of 3 credits per semester – Prerequisites: Instructor approval (DOE Course Code: 5974)

STUDENTS MUST HAVE THEIR OWN TRANSPORTATION.
Work Based Learning Capstone is a senior internship program that provides students an opportunity to explore their career interest with on-the-job training. The Work Based Learning Related class includes speakers, field trips, and a curriculum in money management, financial skills, expectations and responsibilities of living on your own, reinforcing computer skills, and career exploration.

The Work Based Learning Work program includes a variety of career interests: Administrative, Marketing/Sales/Retailing/Advertising, Finance, Business Management, Information Technology, Engineering, Architecture, Law Enforcement (Public Safety and Security), Automotive, Veterinarian/Animal Care, Travel and Tourism, and other career interests. Students who are already employed may be eligible for this program.
This “earn as you learn” program allows students to earn up to 6 credits for a full year.