Grades 9-12 1/2 credit
This class is required in order to provide students with the skills they will need to achieve a healthy lifestyle. The student will learn about the relationship of physical, mental, and social health. Topics covered will include making healthy choices throughout the life span, prevention of infectious disease, and issues related to reproductive health, including sexually transmitted diseases and AIDS.
Intro to Restaurant Management & Culinary Arts
Grades 9-12 1 credit
Restaurant Management & Culinary Arts
(Students will take the ServSafe Manager’s certification exam and the ServSafe Allergen’s exam)
Grades 10-12 2 credits
ProStart® students can spend up to two years in the classroom/lab mastering the fundamental management and culinary skills needed for success in the restaurant industry. ProStart trains students on industry-specific skills that can be used in all aspects of the restaurant and foodservice industry. Students also leave the program with employability skills – like leadership, accountability, teamwork and responsibility – that they can take with them to positions in all industries. Students receive training in the following areas:
- Management essentials
- Kitchen essentials
- Customer service
- Safety & sanitation
- Purchasing, inventory and cost control
- Culinary arts
- Customer service
Students follow the new Foundations of Restaurant Management & Culinary Arts curriculum, developed by industry and academic experts. The textbooks include:
- A blend of culinary and management skills topics
- Profiles of industry leaders to introduce students to career paths
- Real-life case studies that build a stronger connection between the classroom and the industry
Both courses meet the Michigan standards for a required senior math credit.
For more information log on to: www.prostart.com.
Students may earn college credit through articulation agreements with: Northwestern Community College, Baker College, as well as other post-secondary institutions.
See articulation agreements for these courses on pg. 5.
Grades 11-12 2 credits
Prerequisite: “C” or better in Restaurant Mgmt. & Culinary Arts, plus instructor’s recommendation
Students continue training for the restaurant industry focusing on the Culinary Arts in a more independent environment. Students are required to work from the On Cooking text, a college level text, and are required to build a portfolio of their work. They are also required to maintain a daily log of their activities and be responsible for their success.
Elementary Tutor Lab
Grades 11-12 1/2 credit
Elementary Tutor Lab is a hands-on class that trains the high school students who are interested in an elementary education career, to teach children at the elementary level. The students travel daily to the elementary school to work with students, either individually or in a group. Tutors will be graded by observation, written responses, participation, and special projects. Success completion of English 9 and 10, successful completion of two math classes, and consistent, regular attendance during previous school years will be considered for enrollment in this course. This class may be repeated.
Grade 12 (11th graders with LINKS’ instructor’s approval) 1/2 credit
LINKS is an accredited class that pairs a student with special needs with a LINK for one scheduled class hour each day. This class focuses on assisting special needs students with socialization, independence, age appropriate behavior, and life skills. In addition to being a mentor, role model, and friend, they will assist the student in such things as appropriate classroom behavior, organization of assignments and supplies, and focusing on what the teacher is saying.
Co-operative Work Experience
Grade 12 1/2-1 credit
Students who find employment in the hospitality field may receive co-operative work experience credit. To qualify, a student must be enrolled in one of the Hospitality classes and be a senior in good standing for graduation. In addition, the student must maintain a minimum of 15 hours of work per week.