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Family and Consumer Science
Advanced Child Development
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.  A  project-­‐based  approach  that  utilizes  higher  order  thinking,   communication,  leadership,  management,  and  fundamentals  to  college  and  career  success  is  recommended  in   order  to  integrate  these  topics  into  the  study  of  child  development.  Direct,  concrete  mathematics  and  language   arts  proficiencies  will  be  applied.  Service  learning,  introductory  laboratory/field  experiences  with  children  in   preschool  and  early  elementary  school  settings,  and  other  authentic  applications  are  strongly  recommended.   This  course  provides  a  foundation  for  continuing  and  post-­‐secondary  education  in  all  career  areas  related  to   children,  child  development,  and  nurturing  of  children. Grade 10-12.

Advanced Nutrition and Wellness

Advanced  Nutrition  and  Wellness  is  a  course  which  provides  an  extensive  study  of  nutrition.  This  course  is   recommended  for  all  students  wanting  to  improve  their  nutrition  and  learn  how  nutrition  affects  the  body   across  the  lifespan.  Advanced  Nutrition  and  Wellness  is  an  especially  appropriate  course  for  students  interested   in  careers  in  the  medical  field,  athletic  training  and  dietetics.  This  course  builds  on  the  foundation  established  in   Nutrition  and  Wellness,  which  is  a  required  prerequisite.    This  is  a  project-­‐based  course;  utilizing  higher-­‐order   thinking,  communication,  leadership  and  management  processes.  Topics  include  extensive  study  of  major   nutrients,  nutritional  standards  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.  This  course  is  the   second  in  a  sequence  of  courses  that  provide  a  foundation  for  continuing  and  post-­‐secondary  education  in  all   career  areas  related  to  nutrition,  food,  and  wellness.  Grade 10-12.

Child Development

Child  Development  is  an  introductory  course  for  all  students  as  a  life  foundation  and  academic  enrichment;  it  is   especially  relevant  for  students  interested  in  careers  that  draw  on  knowledge  of  children,  child  development,   and  nurturing  of  children. This  course  addresses  issues  of  child  development  from  conception/prenatal  through   age  3.  It  includes  the  study  of  prenatal  development  and  birth;  growth  and  development  of  children;  child  care   giving  and  nurturing;  and  support  systems  for  parents  and  caregivers.  A  project-­‐based  approach  that  utilizes   higher  order  thinking,  communication,  leadership,  management  processes,  and  fundamentals  to  college  and   career  success  is  recommended  in  order  to  integrate  these  topics  into  the  study  of  child  development.  Direct,   concrete  mathematics  and  language  arts  proficiencies  will  be  applied.  Authentic  applications  such  as   introductory  laboratory/field  experiences  with  young  children  and/or  service  learning  that  build  knowledge  of   children,  child  development,  and  nurturing  of  children  are  strongly  recommended.  This  course  provides  the   foundation  for  continuing  and  post-­‐secondary  education  in  all  career  areas  related  to  children,  child   development,  and  nurturing  of  children.  Grade 10-12. 

Culinary Arts and Hospitality I
Culinary Arts and Hospitality I prepares students for occupations and higher education programs of study related to the entire spectrum of careers in the hospitality industry.  This course builds a foundation that prepares students to enter the Advance Culinary Arts or Advanced Hospitality courses.  Major topics include: introduction to the hospitality industry; food safety and personal hygiene; sanitation and safety; regulations, procedures, and emergencies; basic culinary skills; culinary math; food preparation techniques and applications; principles of purchasing, storage, preparation, and service of food and food products; apply basic principles of sanitation and safety in order to maintain safe and healthy food service and hospitality environments; use and maintain related tools and equipment; and apply management principles in food service or hospitality operations.  Two semester, two credit course.  Grade 11-12. 

Early Childhood Education I
Early Childhood Education prepares students for employment in early childhood education and related careers that involve working with children from birth to 8 years and provides the foundation for study in higher education that leads to early childhood education and other child-related careers.  Two semester, two credit course.  Grade 11-12. 

Fashion and Textiles

 Fashion  and  Textiles  Careers  I  prepares  students  for  occupations  and  higher  education  programs  of  study   related  to  the  entire  spectrum  of  careers  in  the  fashion  industry.  This  course  builds  a  foundation  that  prepares   students  to  enter  the  Fashion  Careers  II  course.  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.  Student  experiences  may  be  either   school-­‐based  or  "on-­‐the-­‐job"  or  a  combination  of  the  two.  Work-­‐based  experiences  in  the  fashion  industry  are   strongly  encouraged.  A  standards-­‐based  plan  guides  the  students’  experiences.    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.    Students  are  monitored  in  their   experiences  by  the  Fashion  Careers  I  teacher.  Articulation  with  postsecondary  programs  is  encouraged.  Grade 11-12.

Nutrition and Wellness

Nutrition  and  Wellness  is  an  introductory  course  valuable  for  all  students  as  a  life  foundation  and  academic   enrichment;  it  is  especially  relevant  for  students  interested  in  careers  related  to  nutrition,  food,  and  wellness.   This  is  a  nutrition  class  that  introduces  students  to  only  the  basics  of  food  preparation  so  they  can  become  self-­‐ sufficient  in  accessing  healthy  and  nutritious  foods.    Major  course  topics  include  nutrition  principles  and   applications;  influences  on  nutrition  and  wellness;  food  preparation,  safety,  and  sanitation;  and  science,   technology,  and  careers  in  nutrition  and  wellness.  A  project-­‐based  approach  that  utilizes  higher  order  thinking,   communication,  leadership,  management  processes,  and  fundamentals  to  college  and  career  success  is   recommended  in  order  to  integrate  these  topics  into  the  study  of  nutrition,  food,  and  wellness.  Food   preparation  experiences  are  a  required  component.  Direct,  concrete  mathematics  and  language  arts   proficiencies  will  be  applied.    This  course  is  the  first  in  a  sequence  of  courses  that  provide  a  foundation  for   continuing  and  post-­‐secondary  education  in  all  career  areas  related  to  nutrition,  food,  and  wellness.  Grade 9-12.

Preparing for College and Career

Preparing  for  College  and  Careers  addresses  the  knowledge,  skills,  and  behaviors  all  students  need  to  be   prepared  for  success  in  college,  career,  and  life.  The  focus  of  the  course  is  the  impact  of  today’s  choices  on   tomorrow’s  possibilities.  Topics  to  be  addressed  include  twenty-­‐first  century  life  and  career  skills;  higher  order   thinking,  communication,  leadership,  and  management  processes;  exploration  of  personal  aptitudes,  interests,   values,  and  goals;  examining  multiple  life  roles  and  responsibilities  as  individuals  and  family  members;  planning   and  building  employability  skills;  transferring  school  skills  to  life  and  work;  and  managing  personal  resources.   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,  developing  career  plans,  and   developing  personal  and  career  portfolios.  A  project  based  approach,  including  computer  and  technology   applications,  cooperative  ventures  between  school  and  community,  simulations,  and  real  life  experiences,  is   recommended.  Grade 9.

Work Based Learning

Work  Based  Learning  Capstone  is  an  instructional  strategy  that  can  be  implemented  as  a  stand-­‐alone  course  or  a   component  of  any  CTE  course  that  prepares  students  for  college  and  career.  This  strategy  builds  students’  skills   and  knowledge  in  their  chosen  career  path  or  furthers  their  study  within  the  area  of  interest.  A  standards  based   training  plan  is  developed  by  the  student,  teacher,  and  workplace  mentor  to  guide  the  student’s  work  based   learning  experiences  and  assist  in  evaluating  achievement  and  performance,  whether  WBL  is  a  stand-­‐alone   course  or  a  component  of  a  discipline-­‐specific  CTE  course.  
In  the  stand-­‐alone  WBL  courses,  students  have  the  opportunity  to  apply  the  concepts,  skills,  and  dispositions   learned  in  previous  coursework  in  their  pathways  in  real  world  business  and  industry  settings.  Therefore,  at  least   two  courses  in  a  student’s  pathway  would  be  prerequisite  to  the  student  enrolling  in  the  stand-­‐alone  WBL   courses.      There  are  several  models  of  Work  Based  Learning.  A  school  may  choose  to  use  a  single  model  or  differentiate   instruction  by  using  multiple  models  depending  on  a  student’s  pathway  and  career  objectives.  Grade 12 - Application required.



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