Page 117 - PRHS Program Studies 21_22

Course Title: Child Development & Parenting II Credit Value: 0.5
Course Number: 109220 Term(s) Offered: Semester
Prerequisite(s): Completion of Child Development & Open to Grades: 10, 11, 12
Parenting I
Career Cluster(s): Agriculture, Food and Natural Resources Health Science
Arts, Audio/Video Technology and Communications Human Services
Business Management and Administration Information Technology
Education and Training Science, Technology, Engineering and Mathematics
Government and Public Administration
Description: This course is designed to explore advanced child development concepts and theories through an
interactive preschool experience. This course allows the student with special interests and ability to pursue and advanced
student of children. Classroom planning will include activities in the areas of arts, science, literacy, math, physical
education, music, and social studies. Career opportunities, physical handicaps of children, learning disabilities, as well
as related areas will be explored. Students pursuing careers in medicine, childcare, education or other related fields will
find this course beneficial.

Course Title: Science of Baking Credit Value: 0.5
Course Number: 109422 Term(s) Offered: Semester
Prerequisite(s): None Open to Grades: 10, 11, 12
Career Cluster(s): Agriculture, Food and Natural Resources Human Services
Arts, Audio/Video Technology and Communications Information Technology
Business Management and Administration Manufacturing
Government and Public Administration Science, Technology, Engineering and Mathematics
Hospitality and Tourism
Description: Students learn the fundamentals and science involved in the making of quick breads, yeast breads, pastries,
cakes, and seasonal items. Students learn the lost art of baking from scratch which is great on the budget and limits
preservatives and additives. Emphasis on equipment, functions of ingredients, the importance of accurate measurements
and baking terminology gives students the skills to ensure their success in the kitchen. Teamwork, communication,
organization, and conservation skills are integrated into the class as students read and follow directions, and make
healthy substitutions whenever available.

Course Title: Global Cuisine Credit Value: 0.5
Course Number: 109430 Term(s) Offered: Semester
Prerequisite(s): None Open to Grades: 10, 11, 12
Career Cluster(s): Agriculture, Food and Natural Resources Hospitality and Tourism
Arts, Audio/Video Technology and Communications Human Services
Business Management and Administration Manufacturing
Government and Public Administration Science, Technology, Engineering and Mathematics
Description: Enjoy Chicago-style pizza, Jambalaya or a dinner straight from Europe in this course that offers foods
representing the melting pot of American cuisine and foods from all over the world. Students use historical and cultural
influences that have contributed to regional food specialties and mimic their dishes here in the kitchen labs of Pine-
Richland. The course allows students to explore selected ethnic foods in weekly labs as well as share customs of their
own individualized heritage. When studying regions, students consider factors such as geography, climate and culture
that show influence on food selection and preparation, and utilize food safety and sanitation to ensure a safe product.
Learn culture through taste in Global Cuisine.

2021-2022 Pine-Richland High School Program of Studies (Table of Contents)
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