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CHILD CARE I will develop the skill in making food look and taste good. There will
Course ID: FCS2101 be many projects to provide you the opportunity to prepare foods in
Prerequisite: None large quantities. A major highlight of this class is to select, prepare
Credit: 1/2 (Semester 1) and market a food product. The results help students experience the
Grades: 10-12 business world first-hand. Another highlight of this course is to test
Description: Students will study child development, parenting, and its recipes, prepare and serve a restaurant-style meal for selected
responsibilities. Units of Study: Study of infants, toddlers, preschool customers. When you complete this course, you will know whether
and school-aged children, theories of child development, parenting you are interested in a future in the Food Service Industry. Units of
skills and responsibilities, prenatal development, pregnancy, labor and Study include: Banquet and catering services; Gourmet style recipes;
birth. Students will have the opportunity to work with the baby Yeast breads; Kitchen cleanup and sanitation; Food service
simulators and participate in the student run preschool. equipment usage; Food garnishing; Group enterprise project;
Quantity cooking; and Recipe selection and interpretation.
CHILD CARE II CULINARY ARTS III

Course ID: FCS3102 Course ID: FCS3011-3012
Prerequisite: Child Care I (C or better) Prerequisite: Prerequisite: Culinary Arts II (formerly Flair with Foods)
Credit: 1/2 (Semester 2) Credit: 1.0 (Semester 1 and 2)
Grades: 11-12 Grades: 11-12
Description: This course is designed for the student who is interested Description: This two-semester course using the ProStart curriculum
in pursuing a career in a licensed daycare center or the field of involves an in-depth study of the cooking techniques and culinary
education. Students will be eligible to receive state certification as an terminology that were previously explored in Foods and Nutrition and
Assistant Child Care Teacher (ACCT) and earn three credits toward Flair with Foods. Students have the opportunity to practice their
advanced standing at Madison College. Units of Study include: history culinary skills when they prepare and present foods to guests in a
of child care, licensing rules & regulations, equipping a child care restaurant-like setting. Students have the potential to become:
center, child care center environment, teaching techniques, sudden ProStart certified, ServSafe certified, state competitors at the
infant death syndrome (SIDS), shaken baby syndrome (SBS) training. Wisconsin Restaurant Association Annual Convention and qualified for
Students will have the opportunity to observe and work with children culinary scholarships through the WRA.
at local child care centers.

CREATIVE FASHIONS FASHION & FABRICS
Course ID: FCS2022 Course ID: FCS1022
Prerequisite: Fashion & Fabrics (C or better) Prerequisite: None
Credit: 1/2 (Semester 2) Credit: 1/2 (Semester 2)
Grades:
9-12
Grades: 10-12 Description: In this course, students will learn about the fashion
Description: Emphasis is on creativeness in sewing, advanced sewing industry, fashion designers, the history of fashion, and careers within
techniques, and clothing construction. Units of Study include: fashion
design, career exploration, batiking, tie-dying, upcycling clothing, use the fashion industry as well as an introduction to basic sewing skills
of the serger, embroidery machine, knitting, crocheting and more! including hand and machine stitching, serging, selection of fabrics,
and use of patterns. Sewing machines are used to complete individual
clothing projects. Students must purchase their own materials and
CULINARY ARTS I supplies.
Course ID: FCS1011 OR FCS1012
Prerequisite: None INTERIOR & HOUSING SERVICES
Credit: 1/2 (Semester 1 or 2) Course ID: FCS2032
Grades: 9-12 Prerequisite: None
Description: (Formerly Foods & Nutrition) Students will practice Credit: 1/2 (Semester 2)
using a variety of cooking methods and equipment and will have the Grades: 10-12
opportunity to participate in cooking labs. Units of Study include: Description: This course explores the psychological, physiological and
nutrition and diet analysis, safety and sanitation, recipe reading and sociological needs of individuals in relation to housing as well as ways
interpretation, fruits and vegetables, quick breads, dairy, grains, they can meet those needs by enhancing their surroundings. The
meats and other proteins, meal preparation and presentation. information learned in this class will serve as an introduction to a
career in interior design. Units of Study include: selecting and
CULINARY ARTS II arranging furniture; recognizing factors that influence housing,
principles of design and application, recognizing basic architectural
Course ID: FCS2012 and furniture styles, practicing consumer rights and responsibilities
Prerequisite: Culinary Arts I (form. Foods & Nutrition) (C or better) related to housing, hands-on interior design projects, and career
Credit: 1/2 (Semester 2) exploration.
Grades: 10-12
Description: (Formerly Flair with Foods) The Food Service Industry is
the fastest growing industry in the United States. This class will
provide you with an introduction to the Food Service Industry. You