Tech Prep Program
Family & Consumer Science: Food Service Management
Specialization
Educational PathwayNORRIS HIGH SCHOOL
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Grade 9 |
Grade 10 |
Grade 11 |
Grade 12 |
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Required Courses for Norris High Graduation |
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English 9 Science 9 Math 9 Civics Enrichment |
English 10-Composition Math 10 Biology or Applied Biology Speech Global Perspectives Physical Fitness |
English 11-Intermediate Advanced American History |
English 12 - Tech Writing or British Lit. |
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Elective Courses Recommended to Prepare for Food
Service Management |
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Keyboarding / Intro to Computers Physical Ed / Elective Teen Economics Algebra I, Geometry, Algebra II or Applied 1-6. |
American Govt / APB / Geography Information Processing / Basic Programming Beginning Foods |
Math Chemistry / Physiology / Biology II Accounting I Advanced Foods Art |
Math Chemistry / Physiology / Biology II / Physics Modern Problems Accounting II Independent Living Elective / Study Hall |
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Elective Courses Approved For: Advanced Placement |
Advanced Standing |
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Advanced Placement: A student is exempt from enrolling in a parallel course at SCC
if a grade B or better was maintained in the high school course. |
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Advanced Standing: A student must still enroll in the parallel SCC course. They may either test out or waive portions of the college course depending on the high school/SCC agreement. Ask your
teachers or counselors for further details. |
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P:drawbord/norris/foodbord.wpd 10/99
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Southeast Community College -Lincoln |
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1st Year |
2nd Year |
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1ST QTR Sanitation & Safety Quantity Food PrepI&Lab Nutrition I Written Communications OR Composition I Lifetime Fitness Microsoft Word Math Elective 2ND QTR Food Service Concepts Quantity FoodPrepII&Lab Sociology or Psychology Business Math I Office Accounting I 3RD QTR Intro. to Business Meal Service I & Lab Food Purchasing Purchasing Practices Beverage Selec. & Manag WorkplaceComm. or Public Speaking Business Math II |
4TH QTR Food Production I & Lab Food Service Strat. & Lab Food Cost Control Adv. Food Prep I & Lab 5TH QTR Business Elective Selection of Meat Prod. Food Production II Meal Service II Equipment & Layout Food Service Seminar 6TH QTR Business Elective Food Service Co-op Ed. Human Relations or Interpersonal Relations Elective 8/99 |
Courses will vary for Culinary Arts & Chef's Apprenticeship Specializations.