COSMOTOLOGY

INTRODUCTION TO COSMETOLOGY (A2014) Grade Level 11, 12
This course introduces students to the history and professional skills necessary to be successful in a career in cosmetology. Students will cover the sciences relative to the cosmetology industry, including infection control, anatomy, chemistry, and electricity, as well as the structures, disorders, and diseases of the integumentary system. Students are instructed in the art and science of cosmetology, as well as all aspects of the industry. Emphasis is placed on hygiene, safety, and sanitation as well as the state Board of Cosmetologists’ rules and regulations.

COSMETOLOGY - THEORY AND APPLICATION (A2015) Grade Level 11, 12
Students will be introduced to the fundamentals of hair design, including scalp care, haircutting, hairstyling, hair coloring, and chemical texture services. They will also practice nail care for cosmetology, including manicuring, pedicuring, and artificial nail enhancements. Students will have the opportunity to practice hands-on skills with a variety of opportunities. They will also be introduced to the fundamentals of applying cosmetology skills in a salon environment. Prerequisite: Students must successfully pass Introduction to Cosmetology

SALON ENVIRONMENT/PRACTICUM (A2016) Accelerated Credits Grade Level 11, 12
Students will have the opportunity to work in a real-life salon setting (Future Stars Salon) while using all the skills learned throughout their cosmetology course work. These skills include scalp care, haircutting, hairstyling, hair coloring, and chemical texture services, as well as nail care for cosmetology including manicuring, pedicuring, and artificial nail enhancements, make up artistry, hair removal, skin care, and facial services. salon management, varying business models, employment options, and job requirements. Students will have the opportunity to review Maryland State Board of Cosmetology Laws and the opportunity to test for the Maryland State Board of Cosmetology Certification in both the practical and theory licensing exams. Prerequisite: Students must successfully pass Introduction to Cosmetology and Cosmetology Theory and Application

 

CULINARY

KITCHEN BASICS AND FUNDAMENTALS OF BAKING (A2010) Grade Level 11, 12
The course is designed to introduce students to proper kitchen safety, safe food handling, kitchen equipment, and work flow in an industrial kitchen. Students will be safely introduced to knife skills and small wares. Students will watch demonstrations and also practice the fundamentals of baking, including cookies, quick breads, cakes, seasonal pastries, and decorating skills.

CULINARY BASICS AND SERVSAFE SANITATION CERTIFICATION (A2011) Grade Level 11, 12
This course focuses on breakfast, learning about banquets, and preparing for the ServSafe Certification. The students will have the opportunity to season and flavor foods, and learn cooking fundamentals while exploring different methods. By the end of the course, students will prepare for and have the opportunity to test for ServSafe certification.

CULINARY APPLICATION, BAKING, AND PASTRY (A2012) Accelerated Credits, Grade Level 11, 12
The course is designed to cover topics including baking terminology, tool and equipment use, formula conversion, and functionsof ingredients. Students will also work to prepare a variety of menus, such as Farm-to-table, and garde manger. Students will create composed salads, dressings, and work on cold food presentation. Another focus is the development of baking skills through labs that include doughs, quick breads, tarts, and doughnuts.

CULINARY APPLICATION, CULINARY MANAGEMENT (A2013) Accelerated Credits, Grade Level 11, 12
This course builds on the knowledge of the previous courses, and includes students making sandwiches, appetizers & Hor d’oeuvres, creating stocks, sauces, and soups. Student will continue with menu planning, nutrition and working in a live setting restaurant. Students will have the opportunity to earn the American Culinary Federation (ACF) Certified Fundamental Cook certification. Because this course is aligned with a college credit, students may have the opportunity to earn college credit.

 

FOOD AND BEVERAGE MANAGEMENT

BECOMING A FOOD SERVICE PROFESSIONAL (LEVEL 1) (A819/A819SM) Grade Level 10, 11
This course provides an introduction to the food service and hospitality industry. Students develop and demonstrate skills in safe and sanitary food handling and preparation techniques while learning to prepare a variety of foods. They develop a broad understanding of the variety of career options available in the food service and hospitality industry. Students can begin to accrue hours to day 1 of the class to meet the 400-hour work- based learning experience requirement for the completer. Two hundred (200) of the 400 hours can be earned outside of the classroom through unpaid clinical experience. The course prepares students to take the National Restaurant Association Level I exam at the end of the course.

BECOMING A FOOD SERVICE PROFESSIONAL (LEVEL 2) (A820/A820SM) Accelerated Credit, Grade Level 10, 11
Students enrolled in this course continue to prepare a variety of foods. They create menus and demonstrate various types of restaurant service. They apply purchasing techniques and demonstrate an understanding of inventory monitoring and control. Students have the opportunity for an authentic, mentored work-based learning experience. Students can continue to accrue hours to meet the 400-hour work-based learning experience requirement. Two hundred (200) of the 400 hours can be earned outside of the classroom through unpaid clinical experience. All students enrolled in this course must take the National Restaurant Association end-of course. Students earn the ServSafe Certification. Prerequisite: Becoming a Food Service Professional (Level 1).

PRACTICAL EXPERIENCE AS A FOOD SERVICE PROFESSIONAL (A821/A821SM) Grade Level 12
This course provides students the opportunity to refine further and apply skills that support all aspects of the hospitality industry. It assists in preparing students for employment and advancement in the field of hospitality and food and beverage management. Students complete 400 hours in an industry-mentored, paid work-based learning experience. Students may begin accumulating hours from day one of the Level 1 Food Service Professional class.

 

HOSPITALITY AND TOURISM

PRINCIPLES OF HOSPITALITY AND TOURISM (A1040/A1040SM) Grade Level 9, 10, 11, 12
The content of the introductory course of the Hospitality and Tourism Management completer will provide students with broad- based learning on the tasks, knowledge, and skills required by anyone wishing to build a career within the hospitality and tourism industry, including information that is required for operational level employee positions and responsibilities.

EXPLORATION OF RECREATION, AMUSEMENT AND ATTRACTIONS (A    ) Grade 9, 10, 11, 12
Exploration of Recreation, Amusement, and Attractions courses provide an overview of the recreation industry. Topics covered in this course may include industry terminology; the history of recreation, amusement, and attractions; introduction to marketing; and the various careers available in the industry.

HOSPITALITY AND TOURISM MANAGEMENT (A1041/A1041SM) Accelerated Credit Grade Level 10, 11, 12
In this course of the Hospitality and Tourism Management completer students focus on the leadership and managerial knowledge, skills, and abilities required for advancement in a management track in the hospitality and tourism industry.

HOSPITALITY AND TOURISM INTERNSHIP (A1042/A1042SM) Grade Level 11, 12
Students participating in an internship will be placed in a professional setting under the supervision of a Hospitality and Tourism Management Professional that allows students to apply the skills and knowledge acquired from their previous coursework while practicing leadership and managerial skills during the rotation among station within the professional facility. The internship includes a minimum of 100 hours, which may be paid or unpaid. Success will be documented by the use of a competencies checklist.