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Course Descriptions
Life Management
Human Development
Teen Topics
Nutrition Science
Culinary I
Culinary II / ROP
Senior Survival
Careers with Kids
Fashion Design and Merchandising
HERO 11 and HERO 12
| | Life Management
Pleasant ValleyHigh School
Home Economics Careers and Technology
Instructor: Priscilla Burns
Voice Mail: 879-5100, 156
E-mail: pburns@pvchico.org
Text: Building Life Skills
Course Overview:
Get your life together! Learn how to take charge of your life, relate to others, and communicate with family and friends. Topics will include: character and leadership building, family relations and communication, family life education and child development, managing your time, energy and money, nutrition and foods, interior design, housing and fashion, consumer education awareness and exploration of careers. Successful completion of both semesters will give the students health credit for CUSD. Students enrolled in Life Management are automatic members of the local student leadership organization FHA-HERO and may participate in local activities free of charge. Students that would like to participate in weekend and after school trips, scholarship opportunities and competitions can pay membership dues ( $12.00 per year) to the elected Treasurer or Ms. Burns. Welcome to the ACE-LIFE, Accelerated Career/College Education, Learning is for Everyone Academy!!!
This course involves a wide variety of projects, experiments, reports, demonstrations, discussions, speakers, field trips, career research, service-learning projects, reading materials and handouts.
Expectations/Course Requirements:
Materials:
1) You are expected to create and maintain a binder of your work and projects. This is referred to as your portfolio. This portfolio will be periodically collected and graded.
2) You will also receive a PLANNER to use daily in LM and English9.
3) You will be issued a text, “Building Life Skills”. Cover it and keep it clean. Keep that textbook at home, we have another class set.
4) Come prepared with any materials you need to successfully complete the days activities.
Behavior:
1) Be respectful of others and their property.
2) Work co-operative as a team, while performing quality individual work.
3) Your classroom participation, behavior, and attitude accumulate to approximately 10% of your grade. Each student will receive daily points toward this score.
4) Bring a positive attitude.....for everyone’s well-being.
Grading: Set a grade goal. Grades are calculated using the % listed below based on the total number of possible points:
100- 97 A+ 79 - 77 C+
96 - 93 A 76 - 73 C
92 - 90 A- 72 - 70 C-
89 - 87 B+ 69 - 67 D+
86 - 83 B 66 - 63 D
82 - 80 B- 62 - 60 D-
< 60 F
If you don’t understand an assignment, are concerned about your grade, missing work or need additional please talk to me ASAP. I am available at noon and after school to discuss individual concerns if it cannot be handled within class. We want you to do well and succeed.
Absences and Tardies:
If you are absent for any reason it is important that YOU contact me to make up the work. If you have not discussed make-up with me within the week you return from your absence I will assign a zero to those assignments. If you are absent for an extended period of time please talk to me about alternative assignments and due dates.
1) Turn in your work on time. Late work is not accepted.
2) If you have an absence you must make up the work or it will become 0 points.
3) Tardies will affect your grade and time. The school-wide tardy policy will be enforced.
I understand and agree with the expectations, grading system and requirements:
Sign and return to Ms. Burns within 3 days.
Print Students Name: ___________________________________Date:______________
Students Signature: ____________________________________Date:______________
Parent Sign-Off: _______________________________________Date:______________ | |
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| | Human Development
2+2 Course Outline 2007-2008
Pleasant ValleyHigh School
Home Economics Careers and Technology
COURSE DESCRIPTION
This course is an introductory and survey course, which includes observation and participation experiences at local Human Service Agencies, Elder Care Facilities and Preschool programs. The emphasis of the course is to study the course of Human Development thru the entire lifespan and incorporate opportunities for observation, special speakers, and in class projects throughout the year. We will discuss and compare philosophies and theories of development through the use of out text, video’s, research, and class discussions. The course is designed to articulate with Butte College credit for CDF 14 Child Development and will be perquisite for Careers with Children for Pleasant Valley High School Students. This course is in the ACE Pathway for Family Health and Human Services.
COURSE OUTLINE
INTRODUCTION AND ORIENTATION - Why study development?
- Child Development & Adult Development Principles
- Career options and employment opportunities working in Human Services
- Employable Skills & Professionalism
- Portfolio expectations
2. CAREER AWARENESS AND WORKPLACE READINESS IN THE HUMAN SERVICE AREA’S
Health and Safety
a) Health & Safety for Children
b) Health & Safety for Adults
c) Health & Safety for Staff
Observation Skills
a) CPR certification
b) Abuse & Neglect
c) Rights & Responsibilities for working in the Human Service field
d) Schedules & Routines
Observational Assignments - Field Trip to area sites
- Professional organizations
- Technology used in Human Services
APPROPRIATE ENVIRONMENTS - Meeting Nutritional Needs
- Guiding Behavior
- Equipment & Supplies
PROGRAM OPERATIONS & MANAGEMENT - Quality Early Childhood Programs
- Quality Adult Care Programs
- Intergenerational Care Programs
- Family Involvement in Care
PROVIDING CARE - Caring for Infants
- Caring for Toddlers
- Caring for Preschoolers
- Caring for the School-age Child
- Special Needs Children
- Elder Care
CARE PROVIDERS AND FACILITIES - Families and societies changing needs for child care
- Growth of Child Care professions
- Types of preschool programs for children
- Speakers from child care programs
- Evaluating preschool programs
DEVELOPING APPROPRIATE CURRICULUM - Approaches to teaching and learning
- Language Arts& Social skills
- Math & Science Explorations
- Movement and Drama Activities
- Art & Music Experiences
Course Expectations
This course involves a wide variety of projects, experiments, reports, demonstrations, discussions, speakers, field trips, job shadowing, service-learning projects, reading materials and handouts.
Expectations/Course Requirements:
Materials:
1) You are expected to create and maintain a binder of your work and
best projects. This is referred to as your portfolio. This portfolio will be
periodically collected and graded. Included in this portfolio is a career path
planner.
2) You will be issued a text. Please cover it and keep it clean.
3) Come prepared with any materials you need to successfully complete the
day’s activity.
Behavior:
1) Be respectful of others and their property.
2) Work co-operatively as a team, while performing quality individual work.
3) Your classroom participation, behavior, and attitude accumulate to
approximately 10% of your grade. Each student will receive daily
points toward this score.
4) Bring a positive attitude.....for everyone’s well-being.
Grading: Set a grade goal. Grades are calculated using the % listed below based on the total number of possible points:
100- 97 A+ 79 - 77 C+
96 - 93 A 76 - 73 C
92 - 90 A- 72 - 70 C-
89 - 87 B+ 69 - 67 D+
86 - 83 B 66 - 63 D
82 - 80 B- 62 - 60 D-
<60 F
If you don’t understand an assignment, are concerned about your grade, missing work or need additional please talk to me ASAP. I am available at noon and after school to discuss individual concerns if it cannot be handled within class.
Thank you, Alan von der Mehden
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| | Teen Topics Course Outline
Pleasant ValleyHigh School
Home Economics Careers and Technology
Instructor: Natalie Taylor
Email: ntaylor@pvchico.org Contact # 1:______________
Text: Building Life Skills Contact # 2:______________
Course Description:
Which way will you go? You have many paths to take in life, but how do you know which one is right for you? Topics for this class include character and leadership development, family relations and communication skills, career assessment and pathways, peer relationships, management skills for time/energy/money, and consumer education. This course is designed to give you the knowledge, skills, and resources to help you make smart decisions for you life now, and in the future!
You will take part in a wide variety of projects, discussions, speakers, research and group work. Get connected—make this class your best class of the year.
Materials:
Binder: You will create and maintain a binder of your work and projects.
You will need to have an email address to send and receive assignments.
Be ORGANIZED and PREPARED with ALL materials you need for each day.
Behavior: Students are expected to follow all school rules AND:
Demonstrate respect to peers, teachers, and school property.
Act responsibly: Be on time, be prepared, and be present.
Try your best—if it is worth doing—it is worth doing well!
Be positive with yourself, others and teachers.
Behavior is a choice. Students that choose to behave inappropriately will face the consequences. This may include a teacher warning, parent notification, an administrative referral, detention, or removal from class.
Grading: Your grade will be based on the following:
Assignments (Class work, homework, group work & projects): 50%
Quizzes and Tests: 15%
Behavior and Participation: 25%
Final presentation: 10 %
The following grading scale will be used:
A+ 100-97 C+ 79-77
A 96-93 C 76-73
A- 92-90 C- 72-70
B+ 89-87 D+ 69-67
B 86-83 D 66-63
B- 82-80 D 62-60
F <60
Absences, and Make-up work:
You are responsible for missed work and notes. It is your job to EMAIL ME if you are absent for any length of time. Your grade depends on what you have learned—and assignments and tests combined determine 75% of your grade. If you fail to turn in work—I have no way of determining what you have learned.
I will accept late work and allow for make-up tests only if you communicate with me within THREE days of absence. I will give you every opportunity to show me what you have learned—but ultimately you have the responsibility and ownership of your grade.
***Sign the area below—indicating that the expectations and grading policy are understood.***
Print student name:______________________ Date:__________
Student signature:______________________
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| | Nutrition and Food Science
Pleasant Valley High School
Home Economics Careers and Technology
Instructor: Alan von der Mehden
Voice Mail: 879-5100 ex 163
E-mail: avonderme@pvchico.org
Text: Food Science by Mehas and Nutrition and Fitness by West
Course Overview:
Successful completion of this 1year course fulfills 1 year of the Chico Unified School District Life Science graduation requirement. The nutrition segment of this course closely investigates how nutrients and additives digest in the human body, the diseases that can be created and prevented, and evaluation methods to create life-long healthy eating habits. The food science segments of this course explore how ingredients interact with each other to create food products and by-products. Students enrolled in Nutrition and Food Science are automatic members of the local student leadership organization FHA-HERO and may participate in local activities free of charge. Students that would like to participate in weekend and after school trips, scholarship opportunities and competitions can pay membership dues ( $12.00 per year) to the elected Treasurer or Ms. Burns.
This course involves a wide variety of projects, experiments, reports, demonstrations, discussions, speakers, weekly article reviews, a nutrition newsletter, service-learning projects, reading materials and handouts. During the 2nd semester there is a large research paper. This course is not a food preparation course. If you are interested in food preparation and presentation you may like to sign up for Culinary Art, Life Management, or Foods.
Expectations/Course Requirements:
Materials:
1) You are expected to create and maintain a binder of your work and projects. This is referred to as your portfolio. This portfolio will be periodically collected and graded. Included in this portfolio is a career path planner.
2) You may check out a text at the end of the day from Ms. Burns.
3) Come prepared with any materials you need to successfully complete the days activity.
Behavior:
1) Be respectful of others and their property.
2) Work co-operative as a team, while performing quality individual work.
3) Your classroom participation, behavior, and attitude accumulate to approximately 10% of your grade. Each student will receive daily points toward this score.
4) Bring a positive attitude.
Absences and Tardies:
If you are absent for any reason it is important that YOU contact me to make up the work. If you have not discussed make-up with me within the week you return from your absence I will assign a zero to those assignments. If you are absent for an extended period of time please talk to me about alternative assignments and due dates.
1) Turn in your work on time. Late work is not accepted.
2) If you have an absence you must make up the work or it will become 0 points.
3) Tardies will effect your grade and time. The school-wide tardy policy will be enforced; in addition at the 3rd tardy per quarter I will make a parent contact. At the 5th tardy per quarter I will lower your grade 20%. Yes, 20%.
Grading: Set a grade goal. Grades are calculated using the % listed below based on the total number of possible points:
100- 97 A+ 79 - 77 C+
96 - 93 A 76 - 73 C
92 - 90 A- 72 - 70 C-
89 - 87 B+ 69 - 67 D+
86 - 83 B 66 - 63 D
82 - 80 B- 62 - 60 D-
< 60 F
If you don’t understand an assignment, are concerned about your grade, missing work or need additional please talk to me ASAP. I am available at noon and after school to discuss individual concerns if it cannot be handled within class.
Course Outline for Nutrition and Food Science
1st semester
Factors That Influence Your Food Choices.
World and Local Hunger Issues.
How Nutrients Become You!
Evaluating Food and Diets.
Carbohydrates
Lipids/Fats
Protein
Vitamins
Minerals
Water
1st semester final is comprehensive
2nd semester
Evaluating Your Energy Needs /Seeking Balance
Nutrition through the life-cycle
Eating and Exercise
Body Image / Mental and Social Health Issues
Eating Disorders
Keeping Food Safe
Preparing Healthy Meals or Eating Out?
Careers in Nutrition, Fitness and Food Science Technology
2nd semester final is comprehensive for the entire year !!!!
I understand and agree with the expectations, grading system and requirements
Sign and return to Mr. von der Mehden within 3 days.
Print Students Name: __________________________Date:_________
Students Signature: ___________________________Date:_________
Parent Sign-Off: ______________________________Date:_________ | |
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| | Culinary Art I
Pleasant ValleyHigh School
Home Economics Careers and Technology
Instructor: Priscilla Burns and Alan von der Mehden
Voice Mail: 879-5100ext.156 and 879-5100ext. 163
Text: Culinary Essentials - Use in class, ServeSafe, booklet
Course Overview:
Welcome to an exciting one year, 2 hour, elective that offers you many opportunities to experience how professional chefs, managers, cooks and bakers create fabulous food, manage their time and budget money. You will have opportunities to earn a “Serve-Safe Certificate” and skill certificates. This class is very hands-on and requires that you be here every day, on time with a positive attitude. During April and May Students enrolled in Culinary Art will be placed on a long-term job shadow experience with a local employer during periods 5/6. Culinary students are automatic members of the local student leadership organization FHA-HERO and may participate in local activities free of charge. Students that would like to participate in weekend and after-school trips, scholarship opportunities and competitions can pay membership dues ($12.00 per year) to the elected Treasurer or Ms. Burns.
This course involves a wide variety of projects, reports, demonstrations, discussions, speakers, catering projects, service-learning projects, reading materials and handouts.
Expectations/Course Requirements:
Materials:
1) You are expected to create and maintain a binder of your work and projects. This is referred to as your portfolio. This portfolio will be periodically collected and graded. Included in this portfolio is a career path planner.
2) You will need to accumulate 200 points from the “menu” per quarter. Refer to page 4. This is 10% of your grade
3) You will be issued a text upon their arrival.
4) Come prepared with any materials you need to successfully complete the days activity.
5) A chef coat or apron, checked out to you provided for you must be worn daily. You may buy your own if you desire. Sleeves are required in the lab. If your checked out jacket is lost or damaged replacement is $50.00.
7) Close-toed shoes with skid resistant soles are required for lab work.
8) Hair must be tied back and a chefs hat or cap worn in the lab. Toques can be checked out and are $5.00 to replace if lost or damaged.
9) Timecards are due, filled out, at the end of the period on Friday. Timecards are worth 10% of your total grade.
10) A white tee shirt, white pants, and clean white shoes or “food -service shoes” are required for catering jobs.
11) You are required to pass Servesafe with a 70% or higher before you can participate in any labs. Students with a score of 80% or higher will earn a certificate.
Behavior:
1) Be respectful of others, their property, and school/classroom property.
2) Work as a co-operative team, while performing quality individual work.
3) Safety and Sanitation are paramount, use proper procedures and policies. You must pass all safety and sanitation tests with a 70% or better before you are allowed in the lab.
4) Remember----Lab access is a privilege, not a right.
5) Bring a positive attitude....for everyones well-being.
Absences and Tardies:
If you are absent for any reason it is important that YOU contact me to make up the work. If you have not discussed make-up with me within the week you return from your absence I will assign a zero to those assignments. If you are absent for an extended period of time please talk to me about alternative assignments and due dates.
1) Turn in your work on time. Late work is not accepted.
2) If you have an absence you must make up the work or it will become 0 points.
3) Tardies will effect your grade and time. The school-wide tardy policy will be enforced, in addition at the 3rd tardy per quarter I will make a personal contact. At the 5th tardy per quarter I will lower your grade 20%. Yes, 20%. At the 7th Tardy, 30% and at the 8th tardy 40%.
4) 2 labs per quarter can be made-up at home. I have lab sign-off paperwork you must complete and you must show me the finished product.
Grading: Set a grade goal. Grades are calculated using the % listed below based on the total number of possible points:
100- 97 A+ 79 - 77 C+
96 - 93 A 76 - 73 C
92 - 90 A- 72 - 70 C-
89 - 87 B+ 69 - 67 D+
86 - 83 B 66 - 63 D
82 - 80 B- 62 - 60 D-
< 60 F
If you don’t understand an assignment, are concerned about your grade, missing work or please talk to me ASAP. I am available at noon and after school to discuss individual concerns if it cannot be handled within class.
What are your own personal goals for this course? Please write down 5 skills you would like to master by the end of this year.
1.
2.
3.
4.
5.
Course Outline for Culinary Art
Units Include:
Safety and Sanitation
Equipment and Inventories
Mis en Place and Garnishes
Developing Capable Employees
Costs
Presentation Food, Meals, Menus, Business
Table Setting and Customer Service
Nutrition
Fruits and Vegetables
Herbs and Spices
Appetizers
Salads and Dressings
Stocks and Sauces
Soups and Sandwiches
Breads-Unleavened, Quick, Yeast
Cakes and Cake Decorating
Dairy Products
Patisserie
Confections
Grain Cookery
Pasta
Meats and Butchery
Fancy Decorated Desserts
American Regional Foods
Foreign Foods
Cooking for people with Special Needs
Creating a restaurant of your own!
Internship experiences
Portfolio Reviews
Final Gala
There is a comprehensive final at each semester.
If you have creative ideas for labs, field trips, catering, sources for food, guest speakers, competitions....speak up!!!
Some of my best project have been initiated by students.
This class is about working together to learn as much as possible for your future!!!
I understand and agree with the expectations, grading system and requirements:
Sign and return to Ms. Burns within 3 days.
Print Students Name: _____________________Date:______________
Students Signature: ____________________ Date:______________
Parent Sign-Off: _________________________Date:______________
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Butte County Regional Occupational Program -
R.O.P. Culinary Art II
Pleasant ValleyHigh School
Home Economics Careers and Technology
Instructor: Priscilla Burns
Voice Mail: 879-5100, 156
Text:Prostart Year I and II - Use in class,
ServeSafe, booklet
Course Overview:
Welcome to an exciting one year, 2 hour, elective that offers you many opportunities to experience how professional chefs, managers, front of the house staff, caterers and bakers create fabulous food, manage their time and budget money. You will have opportunities to earn a “Serve-Safe Certificate” and skill certificates. This class is very hands-on and requires that you be here every day, on time with a positive professional attitude. In the spring students enrolled in Culinary Art II will be placed on a long-term community classroom experience with a local employer during periods 5/6. Culinary students are automatic members of the local student leadership organization FHA-HERO and Prostart and may participate in local activities free of charge. Students that would like to participate in weekend and after-school trips, scholarship opportunities and competitions can pay membership dues ($12.00 per year) to the elected Treasurer or Ms. Burns or participate in activities to earn their dues. We also run a student enterprise called Culinary Creations that is a full service catering business.
This course involves a wide variety of projects, reports, demonstrations, discussions, speakers, catering projects, service-learning projects, reading materials and handouts.
All culinary II students are expected to compete in at least one culinary competition, either FHA-HERO, Prostart or one of their initiative.
Expectations/Course Requirements:
Materials:
1) You are expected to create and maintain a folder of your work and projects. This is referred to as your portfolio. This portfolio will be periodically collected and graded. Included in this portfolio is a skill check off issued to you by Ms. Burns.
2) You will need to accumulate 400 points from the “menu” per quarter. Refer to page 4. This is 10% of your grade. “Excellence is initiative”!!!
Menu points are due by Dec. 1 and April 1.
3) You may check out a text as needed.
4) Come prepared with any materials you need to successfully complete the days activity.
5) A chef coat will be checked out to you. It should be worn daily. You may buy your own if you desire. Sleeves are required in the lab. If your checked out jacket is lost or damaged replacement is $50.00.
7) Close-toed shoes with skid resistant soles are required for lab work.
8) Hair must be tied back and a chefs hat or cap worn in the lab. Toques can be checked out and are $5.00 to replace if lost or damaged. You may also wear your own white hat or toque..
9) A white tee shirt, white pants, and clean white shoes or “food -service shoes” are required for catering jobs or if you are waiting staff black pants and white shirt.
10) You will be taking a safety and sanitation test. You must pass with an 80% to earn culinary - lab access. You will also be required to take a management level test at the end of the year and that will be graded by the national grader.
Behavior:
1) Be respectful of others, their property, and school/classroom property.
2) Work as a co-operative team, while performing quality individual work.
3) Safety and Sanitation are paramount, use proper procedures and policies.
4) Remember----Lab access is a privilege, not a right.
5) Initiative----Look around… You’re never “done”.
“When your leaning it’s time to be cleaning!!”
5) Bring a positive attitude.... for everyone’s well-being.
Noone like to work with a crab!! Leave the drama at the door!!
Absences and Tardies:
If you are absent for any reason it is important that YOU contact me to make up the work. If you have not discussed make-up with me within the week you return from your absence I will assign a zero to those assignments. If you are absent for an extended period of time please talk to me about alternative assignments and due dates.
1) Turn in your work on time. Late work is not accepted.
2) If you have an absence you must make up the work or it will become 0 points.
3) Tardies will effect your grade and time. The school-wide tardy policy will be enforced
4) 3 labs per semester can be made-up at home. I have lab sign-off paperwork you must complete and you must show me the finished product.
Grading: Set a grade goal. Grades are calculated using the % listed below based on the total number of possible points:
100- 97 A+ 79 - 77 C+
96 - 93 A 76 - 73 C
92 - 90 A- 72 - 70 C-
89 - 87 B+ 69 - 67 D+
86 - 83 B 66 - 63 D
82 - 80 B- 62 - 60 D-
< 60 F
If you don’t understand an assignment, are concerned about your grade, missing work or please talk to me ASAP. I am available at noon and after school to discuss individual concerns if it cannot be handled within class.
What are your own personal goals for this course? Please write down 5 skills you would like to master by the end of this year.
1.
2
3.
4.
5.
Course Outline for Culinary Art
Units Include:
Safety and Sanitation
Organization of workspaces
Equipment and Inventories
Mis en Place and Garnishes
Developing Capable Employees
Costs
Presentation Food, Meals, Menus, Business
Table Setting and Customer Service
Nutrition
Herbs and Spices
Appetizers
Cold Pantry
Salads and Dressings
Sandwiches
Stocks, Soups and Sauces
Bakery
Patisserie and Desserts
Grain Cookery
Meats and Butchery
American Regional Foods
World Foods
Cooking for people with Special Needs
Creating a restaurant of your own!
Internship experiences
Portfolio Reviews/ Final Gala
There is a comprehensive final at each semester.
If you have creative ideas for labs, field trips, catering, sources for food, guest speakers, competitions....speak up!!!
Some of my best projects have been initiated by students and parents.
This class is about working together to learn as much as possible for your future!!!
I understand and agree with the expectations, grading system and requirements for ROP culinary II:
Sign and return to Ms. Burns within 3 days.
Print Students Name: ___________________________________
Students Signature: ____________________Date:______________
Print Parents Name:______________________________________
Parent Signature: _____________________ Date:______________
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| | Senior Survival
Pleasant ValleyHigh School
Home Economics Careers and Technology
Instructor: Natalie Taylor
Email: ntaylor@chicousd.org
Text: Consumer Education and Economics
Course Description:
Money, Money, Money—does it really make the world go round? Learn how to be a SMART consumer by gaining an understanding of the economy, credit system and marketing. If you aren’t already—you may soon be in control of your own finances. How do your goals, values and education level play a role in your consumer decisions? Will your desired career afford your desired lifestyle? How will you manage your money—and make it work for you? This course is designed to give you the knowledge, skills, and resources to help you make smart financial decisions for you life now, and in the future!
You will take part in a wide variety of projects, discussions, speakers, research and group work. Get connected—make this class your best class of the year.
Materials:
Portfolio: You will create and maintain a binder of your work and projects. This portfolio will be periodically collected and graded.
You will be issued a text “Consumer Education and Economics” cover it and keep it clean. That is your text book to use at home.
Be ORGANIZED and PREPARED with ALL materials you need for each day.
Behavior:
Students are expected to follow all school rules AND:
Demonstrate respect to peers, teachers, and school property.
Act responsibly: Be on time, be prepared, and be present.
Try your best—if it is worth doing—it is worth doing well!
Be positive with yourself, others and teachers.
Behavior is a choice. Students that choose to behave inappropriately will face the consequences. This may include a teacher warning, parent notification, an administrative referral, detention, or removal from class.
Grading: Your grade will be based on the following:
Assignments (Class work, homework, group work & projects): 40%
Quizzes and Tests: 20%
Behavior and Participation: 20%
Portfolio: 10%
Final: 10 %
The following grading scale will be used:
A+ 100-97 C+ 79-77
A 96-93 C 76-73
A- 92-90 C- 72-70
B+ 89-87 D+ 69-67
B 86-83 D 66-63
B- 82-80 D 62-60
F <60
Absences, and Make-up work:
You are responsible for missed work and notes. It is your job to CONTACT ME if you are absent for any length of time. Email me and we can arrange for make-up assignments and tests. Your grade depends on what you have learned—and assignments and tests combined determine 80% of your grade. If you fail to turn in work—I have no way of determining what you have learned.
I will accept late work and allow for make-up tests only if you communicate with me. I will give you every opportunity to show me what you have learned—but ultimately you have the responsibility and ownership of your grade.
***Sign the area below—indicating that the expectations and grading policy are understood.***
Print student name:______________________ Date:__________
Student signature:______________________
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Careers with Kids 2 + 2
Pleasant ValleyHigh School
Home Economics Careers and Technology
Instructor: Laura Tittle
Texts: The Child Care Professional by Karen Stephens
Classroom use: The Child Care Professional Student Workbook
Course Description:
This is an introductory and survey course, which includes observation and participation experiences at Marigold Elementary and Loma Vista Innovative Preschool. The emphasis of the course is career preparation and job opportunities working in the field of childhood education. Comparisons of early childhood programs and their philosophies will be covered in discussion, research, observations and guest speakers. The course is designed to articulate with ButteCollege course number 48, Introduction to Early Childhood Education. Three units credit will be given upon attendance at Butte and is a required course for the Child Center Permit. Careers With Kids 2+2 is reserved for students who are seniors with a serious interest in working with children.
Expectations/Course Requirements:
Materials:
1. You are expected to create and maintain a binder of your work and projects. This is referred to as your portfolio. This portfolio will be periodically collected and graded.
2. Come prepared with any materials you need to successfully complete the day’s activity.
3. Standard full sheets of lined paper with work written only in blue or black ink. The exception would be a graph, drawing or illustration that is part of the assignment.
Behavior:
1. Be respectful of others and their property.
2. Work co-operative as a team, while performing quality individual work.
3. Your participation, behavior, and attitude in the classroom and work site will affect your grade.
4. Bring a positive attitude.
Absences and Tardiness:
1. If you are absent for any reason it is important that YOU contact me, or your work supervisor, _________________. If you are absent for an extended period of time, we can discuss alternative assignments.
2. Turn in your work on time. Late work is not accepted.
3. If you have an absence you must make up the work.
Course Outline: Careers with Kids 2 + 2
INTRODUCTION AND ORIENTATION
o Why work with children?
o Career options and employment opportunities working with children.
o What you can gain from the course.
o Orientation to your worksite
o Portfolio expectations.
ð CAREER AWARENESS AND WORKPLACE READINESS
o Personal skills for occupations working with children.
· Getting along and communicating on the job.
· Solving problems at the worksite.
· Creating and maintaining a safe environment.
o The application for a position in childcare.
· CPR certification.
· Finger printing
· Speaker on legal responsibilities of education or child care workers.
o Career research assignment
o Resume preparation
o Scheduling of job shadow and interview.
o Child Development professional organizations.
o Technology used in child Development facilities.
ð WORKPLACE POLICIES
o Your impact on children and coworkers.
o Understanding and accommodating children with disabilities.
o Getting along with your supervisor.
ð EMPLOYABILITY SKILLS
o Management at a Child Development facility.
o Team and leadership skills required for the job.
o Balancing work and personal life.
o Developing skills to use for a lifetime.
ð PROGRAM REGULATIONS AND PROCEDURES
o Licensing: What you need to know.
o How a Child Development facility operates.
o Protecting the health of children.
ð CARE PROVIDERS AND FACILITIES
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