Menu Ashe County High
Disciplines
Family and Consumer Sciences
Parenting and Child Development FE602X0
This course introduces students to responsible nurturing and basic applications of child development theory with children from infancy through age six. Areas of study include parenthood decisions, child care issues, prenatal development and care, and development and care of infants, toddlers, and children three through six. Emphasis is on responsibilities of parents, readiness for parenting, and the influence parents have on children while providing care and guidance. Art, English language arts, and science are reinforced.
CREDIT: 1TYPE: RegularGRADE: 9-12
Foods I FN412X0
This course examines the nutritional needs of the individual. Emphasis is placed on the relationship of diet to health, kitchen and meal management, food preparation and sustainability for a global society, and time and resource management. English language arts, mathematics, science, and social studies are reinforced.
CREDIT: 1TYPE: RegularGRADE: 9-12
Foods II - Enterprise FN422X0
This course focuses on advanced food preparation techniques while applying nutrition, food science, and test kitchen concepts using new technology. Food safety and sanitation receive special emphasis, with students taking the exam for a nationally recognized food safety credential. Students develop skills in preparing foods such as beverages, salads and dressing, yeast breads, and cake fillings and frostings. A real or simulated in-school food business component allows students to apply instructional strategies. English language arts, mathematics, and science are reinforced.
CREDIT: 1TYPE: RegularGRADE: 10-12
PREREQUISITE: FN412X0 - Foods I
Early Childhood Education I FE112X0G
This two-credit course prepares students to work with children in early education and child care settings. Areas of study include personal and professional preparation, child development from birth to age 12, techniques and procedures for working with young children, and history, trends and opportunities in this field. An internship makes up 50 percent of instructional time. This 50 percent must be completed successfully in order to pass the class.
COURSE NOTE: Student must be 16 years of age by September 15 (State Law) to enroll in this course
Student cannot have any criminal record.
CREDIT: 2TYPE: HonorsGRADE: 11-12
Early Childhood Education II FE125X0G
This two-credit course provides advanced experiences in working with children from infancy to age 12 in early education and child care settings. Areas of study include program planning and management, developmentally appropriate practice, procedures and strategies for working with special groups of children, and career development and professionalism. An internship makes up 50 percent of instructional time. This 50 percent must be completed successfully in order to pass the class.
COURSE NOTE: Student must be 16 by September 15 (State Law) to enroll in this course.
Student cannot have any criminal record.
CREDIT: 2TYPE: HonorsGRADE: 11-12
PREREQUISITE: FE112X0G - Early Childhood Education I
ProStart 1 FH715X0
This national credentialing fundamental foodservice course allows students to master culinary techniques such as stocks, sauces and soups, fruits and vegetables, and potatoes and grains. A heavy emphasis is placed on safety and sanitation, including preparing and serving safe food and preventing accidents and injuries. Students learn about successful customer relations, communication skills, management and foodservice cost. Students also learn about the history of the foodservice industry and techniques used to build a foodservice career. Students should complete 200 hours towards the required 400-hour paid or unpaid one-credit internship, which will count toward the National ProStart Certificate of Achievement at the conclusion of ProStart 2. English, language arts, and mathematics are reinforced. Work-based learning strategies appropriate for this course include cooperative education, entrepreneurship, internship, mentorship, school-based enterprise, service learning, and job shadowing. Apprenticeship is not available for this course. Students are eligible to compete at the state and national levels of Family, Career and Community Leaders of America (FCCLA) and N.C. ProStart Invitational and National ProStart Invitational. Community Service and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences.
COURSE NOTE: It is recommended to take Foods 1 and Foods 2 before taking this course
CREDIT: 1TYPE: HonorsGRADE: 11-12
ProStart 2 FH725X0
In this national credentialing, one credit, and second level fundamental food service course, students study advanced skills relevant to the hospitality industry, including tourism and the retail industry. Advanced food service skills include breakfast food and salads, basic nutrition, salads and garnishes, meat, poultry, seafood, and desserts, and baked goods. Service skills are refined through the art of service and communicating with customers. Students learn sustainability, purchasing and industry control, standard accounting practices and how to build restaurant sales through marketing and the menu. A heavy emphasis is placed on global cuisine. Students will complete the remainder of a required 400-hour paid or unpaid one-credit internship, which will count toward the National ProStart Certificate of Achievement. Work-based learning strategies appropriate for this course include apprenticeship, cooperative education, entrepreneurship, internship, mentorship, school-based enterprise, service learning, and job shadowing. Students are encouraged to participate at the state and national levels of Family, Career and Community Leaders of America (FCCLA) and N.C. ProStart Invitational and National ProStart Invitational. Community service and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences.
CREDIT: 1TYPE: HonorsGRADE: 11-12
PREREQUISITE: FH715X0 - ProStart 1