Page 49 - 2016-2017 Course Catalog

Learn about the fashion industry through merchandising/ design. Students will learn about fashion history & how fashion trends are developed. The course covers creative and business aspects, color theory, elements of design, garment construction and styles, fabrics, how to assign style numbers, cost sheets and production. Students will create storyboards based on themes showing fabrications, color & silhouettes. They will also work on line sheets using “SnapFashun” and Adobe Illustrator. The class has worked with Urban Outfitters giving design direction. There are also guest speakers from the fashion industry giving presentations and interacting with the students. A field trip to Los Angeles garment district may also take place.
INDUSTRY SECTOR: Hospitality, Tourism, and Recreation
PATHWAY: FOOD AND BEVERGE PRODUCTON AND PREPARATION (INTRODUCTORY)
COURSE: CULINARY ARTS I COURSE CODE: WRFD PREREQUISITE: None Class materials cost: $70
YEAR COURSE: 10 credits GRADES 10, 11, 12 UC/CSU: Subject G
This one-year class will teach students fundamental basic skills for planning, preparing and evaluating various foods within the Food Guide Pyramid. Students will learn food science, sanitation, and food presentation, follow a written recipe, and complete a Culinary Arts I recipe notebook for future resource. Spring semester incorporates a culinary sampling of foods from around the world, with regional etiquette, table and buffet layouts, and student cooking demonstrations. Guest speakers and field trips will add to this Culinary Arts venture.
PATHWAY: FOOD AND BEVERAGE PRODUCTION AND PREPARATION (CONCENTRATOR)
COURSE: CULINARY ARTS II COURSE CODE: WRFE PREREQUISITE: None
Class materials cost: $70
YEAR COURSE: 10 credits GRADES 10, 11, 12 UC/CSU: Subject G
This one-year class will expand on student’s fundamental skills learned in Culinary Arts I. They will develop guidelines for meal and menu planning, preparing and evaluating numerous foods within the Food Guide Pyramid for nutritional basis. Students write shopping lists, calculate menu and food costs, budget from market ads, and maintain a sanitary working environment. Students work different food job positions within a restaurant-like setting, explore recipe and menu themes for parties and special occasions and complete a
I recipe notebook. Guest speakers and field trips will enhance this venture into the Culinary Arts.
PATHWAY: FOOD SCIENCE, DIETETICS AND NUTRITION (CAPSTONE/COMPLETER) COURSE: FOOD SERVICES YEAR COURSE: 10 credits COURSE CODE: WFR5 GRADES 11, 12 PREREQUISITE: 16 years old and an approved job
Be a part of one of the fastest growing service occupations -- the multi-faceted food service industry. Work a minimum of only ten hours a week in any of the many qualifying jobs; then attend class once a week for two and one-half hours. You will meet with other students employed in