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towards Pine-Richland’s ELECTIVE graduation requirement.
Course Title: Child Development & Parenting II Credit Value: 0.5
Course Number: 109220 Term(s) Offered: Semester
Prerequisite(s): Completion of Child Development and 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: In a continuation of Child Development and Parenting I, students expand their knowledge and explore the
effects of heredity and environmental influences on the prenatal development of children and apply the theories and
research of Piaget, Montessori, and Erikson while exploring the stages of preschool growth. Budgeting and emotional
challenges of parenting along with the health and safety of children are explored through the Baby-Think-It-Over project,
a simulated infant doll. In a mutually beneficial situation, this course offers an extended experience in the Preschool
Laboratory, increasing the weeks spent in interaction with the children. Career opportunities are also investigated.
This class fulfills the APPLIED ART credit required by some colleges and is applied towards Pine-Richland’s ELECTIVE
graduation requirement.

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. This class fulfills the APPLIED ART credit required by some colleges and is applied
towards Pine-Richland’s ELECTIVE graduation requirement.

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. This class fulfills the APPLIED ART credit required by some colleges and is applied
towards Pine-Richland’s ELECTIVE graduation requirement.

2020-2021 Pine-Richland High School Program of Studies (Table of Contents)
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