Fashion Merchandising

F100D2

Course Fee
The course provides a basic knowledge of elements and principles of design, textiles and how they relate to the fashion industry. It provides the student with the opportunity to study fashion designers and fashion history and apply this knowledge to the fashion industry today and in the future. Merchandising skills and career development will help students understand the fast-moving fashion industry and what is needed to be successful. May be used for Fine Arts credit. Eligible for Dual Credit through COD
Level: 10,11,12
Semester Course
Credit: 0.50

Fashion Design

F140D1, F140D2

Course Fee
The clothing and textile program includes a sequence of planned learning experiences that combine class work and laboratory work. This course provides the students with the opportunity to develop the competencies needed for employment in a variety of apparel and textile industries. The sequence includes experience that students need to gain the knowledge and understanding of textiles and fabrics, development of sewing skills, fabric construction techniques, use and care of sewing machine and equipment, fitting techniques, and clothing selection for line, design, and color. This course is a complimentary course to Fashion Merchandising. Eligible for Dual Credit through COD
Level: 9,10,11,12
Semester Course
Credit: 0.50

Food Science

F18011

Course Fee
Food Science is the study of the physical and chemical characteristics of food. The course focuses on nutrition, health, food processing, and preparation. The scientific method and lab experiments are used to study all aspects of food. Students will be studying science by using material that has direct application to their daily lives. This course is recommended for students interested in areas of food technology, food science and research, athletic nutrition, dietetics, chemistry, and biochemistry. Food science may be used for science credit.
Level: 10,11,12
Semester Course
Credit: 0.50

Culinary Arts & Nutrition 1

F22011, F22012

Course Fee
The course provides a basic knowledge of nutrition and cooking techniques that are applicable to everyday life. The course focuses on the diet structured according to the MyPlate.gov and RDA recommendations. Food preparation techniques are taught along with nutritional labeling, recipe-cost analysis, product quality, and sound nutritional decision-making techniques. This course is particularly beneficial to students interested in food-related careers such as food science, hotel/restaurant management, sports nutrition, dietetics, and catering.
Level: 9,10,11,12
Semester Course
Credit: 0.50

Culinary Arts & Nutrition 2

F26011, F26012

Course Fee
This course continues the study of nutrition and cooking techniques introduced and practiced in Culinary Arts and Nutrition 1. Additional, and more advanced, techniques and principles of food preparation will be applied. This is beneficial to the student who is interested in a career in culinary arts, food science and product development, hotel & restaurant management, sports nutrition, or dietetics.
Level: 9,10,11,12
Semester Course
Credit: 0.50
Pre Req’s: Culinary Arts & Nutrition 1

Culinary Arts & Nutrition 3

F27011, F27012

Course Fee
Principles and methods of quantity food purchasing, producing, and service for the culinary industry with emphasis on management, sanitation, organization and professionalism will be taught. Knowledge, techniques and skills from Culinary Arts and Nutrition 1 and Culinary Arts and Nutrition 2 will be utilized in class. The course is designed to blend culinary theory, basic kitchen management, menu planning, purchasing and hospitality in an authentic restaurant setting. Students must pass the ServSafe® Food handler Safety and Sanitation test prior to the District Course Drop Date to remain enrolled in the course.
Level: 10,11,12
Semester Course
Credit: 0.50
Pre Req’s: Culinary Arts & Nutrition 1 & 2

Senior Foods

F30011, F30012

Course Fee
Students in this course learn food, nutrition and preparation techniques that will develop successful independent living. The focus is on all aspects of food prep, sanitation, basic and advanced techniques matched to the student’s ability, creativity and recipe development. Senior Foods is fundamental for anyone who wants to create healthy alternatives to eating fast food, wants a great basic cooking course or is interested in careers in food science, sports nutrition, dietetics, catering or hotel/restaurant management.
Level: 12
Semester Course
Credit: 0.50

Blended Senior Foods (NCHS only)

F300N1, F300N2

Course Fee
Students in this course learn food, nutrition and preparation techniques that will develop successful independent living. The focus is on all aspects of food prep, sanitation, basic and advanced techniques matched to the student’s ability, creativity and recipe development. Senior Foods is fundamental for anyone who wants to create healthy alternatives to eating fast food, wants a great basic cooking course or is interested in careers in food science, sports nutrition, dietetics, catering or hotel/restaurant management. This blended learning class integrates traditional face-to-face learning and online independent learning components.
Level: 12
Semester Course
Credit: 0.50

Interior Design

F34011

Course Fee
The world of color, line, and design is explored in this beginning class of interior design. Principles and elements of design are studied and application projects are created for a student portfolio. Scaled floor plans; furniture arrangements and a client directed design for a one story home are produced by the student. May be used for Fine Arts credit.
Level: 10,11,12
Semester Course
Credit: 0.50

Human Growth & Development

F42011, F42012

This course is for students interested in child-related careers. During this course students participate in wearing the empathy belly and the baby simulator as they learn about the development and health of the child and mother during pregnancy and as a newborn. Topics in this course include prenatal care and development, labor and delivery, postpartum care, and the development of newborns. Guest speakers are brought in throughout the course to enhance the curriculum.
Level: 9,10,11,12
Semester Course
Credit: 0.50

Early Childhood Education 1

F460B1, F460B2 (Both semesters NNHS)

F460B1 (First semester only NCHS)

This course will prepare students to understand the developing child. Topics covered will include the developmental psychology of toddlers and preschoolers, theories in child development, health and safety of children, managing child care centers, and the four areas of development (social, physical, intellectual, and emotional). A six week preschool may be conducted for preschoolers to give students an opportunity to observe and teach children. Human Growth and Development class is recommended prior to Early Childhood Education 1. This course may be taken as a prerequisite for the Early Childhood Education 2.
Level: 10,11,12
Semester Course
Credit: 0.50

Early Childhood Education 2

F500B2

If you enjoy children, this class is for you. The main activities in this course are teaching and observing preschool children. Students run a preschool for 4 to 6 year old children for about 14 weeks, 4 days per week. Students write and implement large group, large motor, and art lessons. Students also study careers related to children. We recommend this course for anyone considering being a teacher, nurse, doctor, social worker, or childcare provider.
Level: 10,11,12
Semester Course
Credit: 0.50
Pre Req’s: Early Childhood Education 1

Adult Living/Personal Relationships (NNHS only)

F54011, F54012

This course is designed to gain better understanding of self, relationships and the society in which we live. the insights, skills and concepts taught in this class are the basics of establishing satisfying and healthy relationships. Areas of study include: personality development; personal communication, anger management; gender development and differences; family patterns of interaction; current issues affecting group; family and individual relationships, and aging. This course will help to assist living in today’s world. This course is valuable to all students, and of particular interest for those considering a career in a human relation’s field.
Level: 11, 12
Semester Course
Credit: 0.50

Intro to Teaching 1

F580D1, F580D2 (Both semesters NCHS)

F580D1 (First semester only NNHS)

Course Fee
This course will allow highly motivated students who have at least a 2.5 GPA to learn about, and experience the teaching profession. This introductory education course will cover such topics as educational requirements, lesson development, child development, and teaching strategies. Each student will complete 15 hours of observation and will discover how lessons are facilitated in a classroom setting. A Dual Credit option of 3 credits is available through the College of Dupage, aligned with the COD course entitled Education 1100. – Eligible for Dual Credit through COD
Level: 11,12
Semester Course
Credit: 0.50

Intro to Teaching 2

F620D1, F620D2 (Both semesters NCHS)

F620D2 (Second semester only NNHS)

Course Fee
This course provides hands-on teaching experience to students who successfully complete Introduction to Teaching 1, continue to maintain a 2.5 GPA, and turn in a completed application, teacher recommendations and perform well in an interview process. Students will spend more than 50% of class time out in district schools assisting teachers, developing teaching strategies and lesson plans, working with students and delivering at least two lessons. Teacher Recommendation, Application & Interview – Eligible for Dual Credit through COD
Level: 12
Semester Course = 2 period block
Credit: 1.0
Pre Req’s: Introduction to Teaching 1

Intro to Health Occupations

F66011, F66012 (Both semesters NNHS)

F66011 (First semester NCHS)

Course Fee
This course is an introduction to the careers available in health care. Emphasis is on communication skills, job qualifications, educational requirements, and career opportunities for the numerous health care professions. Topics to be discussed will include personal characteristics of health care professionals, medical ethics and laws, nutrition as it relates to disease, and vital signs. Anatomy and physiology will be studied to provide a preliminary background for the terminology needed to proceed to future education in health and medical careers. Resources include speakers and field trips dealing with health and medical careers. Dual credit option may be available with College of DuPage upon the completion of both Intro to Health Occupations and Health Occupations. Please consult instructor with questions.
Level: 10,11,12
Semester Course
Credit: 0.50

Health Occupations

F700D2

Course Fee
This course is the second half of the health occupations sequence. The course meets two periods to allow for hospital visits and commute time. Students will gather information about the variety of career choices in the health/medical fields by observing and shadowing professionals in the job setting. Students will observe in the job setting and/or welcome guest speakers. Throughout the course, students will practice communication and collaborative skills while studying human anatomy and physiology. Students completing both Introduction to Health Occupations and Health Occupations may be eligible for Dual Credit through COD. Teacher Recommendation, Application & Interview.
Level: 10,11,12
Semester Course
Credit: 1.00
Pre Req’s: Introduction to Health Occupations

CTE Internship

F87011 – F87012

Students who participate in career experiences during high school develop the skills required to achieve an advantage in a competitive job market. Internship participants graduate with academic knowledge, field experience, and interpersonal skills which may accelerate their progress in achieving college and career success. An internship experience serves as a vital tool in the decision making process to help students choose or solidify their post-secondary plans. Leadership opportunities and a development of a career portfolio are key elements of the program. Students are in class one period per day with a teacher and the work at an approved training site an average of 15 hours per week.– Application Required – Interview Required
Level: 11,12
Full Year Course
Credit: 1.00

Blended STEM Inquiry and Research Capstone

F980N1, F980N2

This course is designed to provide an opportunity for students to fulfill a self-directed inquiry into any aspect of STEM. This is a capstone for any strand of study students may pursue within the mathematics, science and CTE curricula. This course will require development of a research question, development of research methodology, analytical research, synthesis of resources, data analysis and ability to communicate research findings. Students will select and design a course of study in conjunction with a mentoring teacher who will facilitate the production of a final research project. This blended learning course integrates traditional face-to-face learning and online independent learning components. Depending on the student project this course may also be weighted. It will be determined by the instructional coordinator. – IC Approval
Level: 11,12
Semester Course
Credit: 0.50