Course Code: HCT1784

Focus: FACSE

Credit Value: 0.500

College Credit: No

Cross-credited Courses: N/A

Pre-requisite: N/A

Course Title: Careers in Ed Coop WS Exp 1

This course is only to be used for students concurrently enrolled in Career Choices for .25 credit and the worksite experience. This course is a learning experience in which the student has completed a Career and Technical Education sequence in Careers in Education prior to the co-op experience or concurrently enrolls in a Career and Technical Education class at school and works in an occupation related to Careers in Education. WAC 180-50-345 outlines regulations for granting credit for cooperative work-based learning activities.

Course Code:
HCT2250 - HCT2251

Credit Value: 0.500

College Credit: Pending

Cross-credited Courses:HSC0032 – Food Science

Pre-requisite:
Sequential Courses

Course Title:Food Science, Dietetics and Nutrition 1 & 2

In each course, students (grade 10 – 12) use a variety of learning strategies, technology, experiments, and applications to explore careers and develop skills and competencies leading to introductory health related/dietary and food worker certifications. Washington core essential learnings and grade level expectations, Family & Consumer Sciences standards, related National Health Care Skills standards, and FCCLA - Family, Career, and Community Leaders of America national programs will provide frameworks for student assessments. Both courses are an advanced course in the Health Sciences and Human Service Career Strand.

Are you interested in planning diets, developing foods, working in food testing and design or nutritional therapy? Food Science, Dietetics, and Nutrition 1 functions on the relationship between food consumption and human development and health. Risk management procedures, therapy, technology in food production, diet and nutritional analysis and planning are part of this program of study.

A continuation of Food Science, Dietetics, and Nutrition 1, Food Science, Dietetics, and Nutrition 2 functions on the relationship between food consumption and human development and health. Risk management procedures, therapy, technology in food production, diet and nutritional analysis and planning are part of this program of study.