Grade 8-9 | Credits: 2.5

Creative Living 1 is a semester-long course made up of hands-on real-life experiences over two marking periods.

During one marking period, students will investigate the MyPlate Food Plan to gain basic knowledge associated with food and nutrition.  They will learn a variety of cooking techniques to develop life-long skills and knowledge. Participation in food preparation labs with their peers is an engaging way to learn!  Topics of study include food safety and sanitation, kitchen safety, measuring techniques, mastering various kitchen tools, nutrition, and meal planning, lab procedures, and preparation techniques.

During the other marking period, students will learn both hand sewing and sewing machine techniques.  As multiple projects are completed throughout this quarter, the students will learn how to sew and embroider several different hand stitches, attach different types of buttons, along with sewing machine stitching using computerized machines.  Reading and following directions are skills learned that can be applied to all disciplines, which will enhance the students’ 21st-century skills. 

Grade 8-9 | Credits: 2.5 | Prerequisite: Creative Living I

This class furthers the students’ practical skills and foundation to support independent living presented in Creative Living I. In the foods unit, the focus is on the lessons and preparation of foods known in particular regions of the United States and then broadens their understanding and experience of foods found in certain areas around the world. The emphasis is on the use of various cooking methods (bake, broil, steam, wok, sauté, etc.) and tools (hand mixer, food processor, blender), in combination with personal nutrition and leavening agents, such as in the yeast-breads unit. 

The sewing portion of Creative Living II extends the hand and sewing machine skills previously learned and developed through projects and activities in Creative Living I. The practical applications include zipper installation and other clothing construction/ repair techniques. All students will have the opportunity to personalize their work and express their creativity. Along the way, students will also be able to enhance their skills and knowledge in the use of an iron and pressing techniques, clothing care and repair, and laundry procedures. The skill and knowledge gained will support the student to become a well-rounded adult.

Grade 8-9 | Credits: 2.5 | Co/Prerequisite: Creative Living I

Culinary Essentials is a semester-long course that reinforces skills and knowledge gained from the Creative Living I course. Participating in the Culinary Essentials class will provide students with food preparation & cooking skills and techniques that they can apply to their daily lives. It is also a valuable resource to lay the foundation for those who wish to continue in the Culinary Arts program here in East Brunswick and beyond.

Through classroom demonstrations, various learning strategies, and hands-on laboratory experiences, the students will become proficient in culinary math, the use of standard cooking utensils and equipment, recipe terms, recipe completion skills, ingredient identification, ingredient purpose, and substitutions. Students will employ decision-making skills, time management, organization, and cooperation with group work. Units of study will include kitchen and food safety, recipe measurements and development, baking, fruits and vegetables, dips and sauces, microwave cookery, poultry, dairy, eggs, and desserts. The various hands-on laboratory practices will parallel classwork. This course also provides an overview of professionalism in the culinary industry and career opportunities.

Even if you don’t want to be a chef, this is a great time to learn about the food world and become equipped with culinary skills!

Grade 8-12 | Credits: 2.5

Students will be inspired and engaged in learning just how much science relates to the foods we eat every day. Throughout this one-semester course, the students’ practical skills and knowledge will be enhanced by the use of cooperative and individual hands-on activities, visuals and manipulatives, and hands-on food labs in our kitchens. This course opens their eyes beyond eating food and explores the standard and scientific principles of science that affect the production, processing, preparation, utilization, and evaluation of food.  The Food Science class presents the opportunity for students to become familiar with aspects of many food careers (food critics, chef work, marketing, baking, etc.) in addition to the laboratory experiences. The students will investigate population trends and influences in our lives and explore the vast-reaching importance of the study of Food Science to facilitate a safe, nutritious, varied, and affordable food supply for all. 

Grade 8-9 | Credits: 2.5 | 

SEW, you want to learn more? This course will present hands-on opportunities and explore the FUNdamentals of clothing construction, embroidery techniques, and fiber and fabric construction. Learn how to construct a garment using our computerized sewing machines and customize craft projects that are personal and/or seasonal. This might include embroidery, yarn work, hand sewing, and machine sewing. Students will study clothing detail and construction, basic sewing techniques, interpreting pattern symbols, pattern layout, and how to thread and sew on a sewing machine. Information presented in this class may lead students to Fashion or Interior Design classes at the high school or beyond. Creativity, motivation, and a desire to be SEW MUCH MORE is a must!

Grade 10-12 | Credits: 2.5

This course is designed to provide students with basic food preparation principles and techniques that allow students to live and work independently. Kitchen safety, food safety, and sanitation, kitchen utensil, and equipment, introductory knife skills, measurements, abbreviations, equivalents, recipe interpretation, food preparation terminology, are all taught as a foundation for the course. The food units introduced in this course correlate with My Plate and include the following areas of study: vegetables and fruits, introductory baking, quick breads, yeast breads, herbs and spices, American Regional Cuisine, pasta, grains, and cereals, proteins, and dairy.

The use of cooperative learning groups in the classroom will give students the opportunity to demonstrate teamwork, leadership roles, decision-making strategies, time management, and conflict resolution skills. The application of these learned family and consumer science skills will assist our students in all aspects of their daily lives and careers.

All students will receive the NJ Food Handlers Certification before lab work begins.

Grade 11-12 | Credits: 2.5 | Prerequisite:  Culinary Arts I OR Food for Fitness OR Food Science OR Convenient Cuisine 

This course is designed to provide students with intermediate/advanced food preparation principles and techniques that allow students to live and work independently.  Coursework builds and focuses on improving and perfecting skills previously learned in Culinary Arts I; Course units include advanced knife skills, vinaigrettes, plate presentation, stocks and soups, hot and cold sandwiches, sauces, various International cuisines, desserts, and introductory careers in culinary. Through lab work in small groups, the students gain confidence, employability skills and an appreciation of cultural diversity.  Students participate in “QuickFires” where they are urged to design original recipes based on each unit.  A highlight of the semester’s work is a special, ‘Iron Chef’ culinary competition.

Grade 11-12 | Credits: 2.5 | Prerequisite:  Culinary Arts II

Recommended Electives for Program Enhancement: Food for Fitness, Food Science and Nutrition, Healthy Eating On the Go.

Culinary Arts III is designed to advance previously developed culinary skills and align them with current industry standards. Through learning experiences that combine classroom instruction with culinary labs, students will learn to apply their knowledge and skills to be successful in industry-related fields. Students will also be exposed to fine dining, urged to think outside of basic recipes to cook and bake creatively, develop original dishes and menus, and follow current food trends and career pathways. Students are encouraged to participate in extended learning experiences such as career and technical student organizations, such as FCCLA, and other leadership or extracurricular organizations.

Grade 10-12 | Credits: 2.5

The intention of this comprehensive program is to inspire and engage students, at all ability levels, in the exploration of standard scientific principles relating to food.  The students will recognize the involvement and importance of food in our everyday lives. This course is also available at CJHS (2363).

Grades 10-12 | Credits: 2.5

This course is designed to provide students with basic food preparation principles and techniques that allow students to live and eat healthily when life and work make finding time to prepare meals difficult. The units introduced in this course correlate with My Plate and include the following areas of study: knife skills, measuring, microwave, pasta, table settings/manners, food preparation using readily available convenient foods, breakfast/eggs, and consumerism. 

The use of cooperative learning groups in the classroom will give students the opportunity to demonstrate teamwork, leadership roles, decision-making strategies, time management, and conflict resolution skills. The application of these learned family and consumer science skills will assist our students in all aspects of their daily lives and careers.

Grades 10-12 | Credits: 2.5

This course provides students with hands-on culinary experience combined with innovative nutritional approaches to food preparation. This course is designed to show how food can support a radiant level of health and wellness and includes all aspects of plant-based, natural foods cooking.

Grade 10-12 | Credits: 2.5

This course is for students who want to learn about the child from prenatal development to adult life. Students explore the unique world of life cycle developmental stages through discussion, videos, observations of people of various ages and hands-on projects. A visit to the EBHS Preschool is a highlight of the course. Topics such as family dynamics, dating, child abuse, and communication skills are covered. Projects include the “Sugar Baby Parenting” and “Baby Think It Over,” where students have the opportunity to bring Baby Think It Over, the robotic baby, home for an overnight experience.

Grade 11-12 | Credits: 10

Due to school closures, no application is necessary.  Please contact your counselor if you would like to request Preschool for next year.

Preschool Education is a full-year elective Honors course, which meets for two periods every day.  This course gives students interested in the field of education a competitive edge over other students who continue their studies in the field of education.  Students learn, plan, teach and observe children, ages 3-5 years of age, in a laboratory preschool setting.  Prior to the arrival of the preschoolers in mid-October, the course is devoted to child development, guidance techniques, teaching methods, observational techniques, scheduling and routines needed to work with the preschool-aged child. This unique course allows the students to apply their new skills and concepts to conduct and supervise a preschool.   Students will continue to learn, plan and develop with the opportunity to practice these skills in storytelling, creative movement, art, music and theme teaching.  The students gain confidence, knowledge, and skills to assist in careers relating to children, and Preschool Education is an exceptional opportunity for those students who are interested in teaching. Students electing to take Preschool may also be interested in the Teaching Practicum Honors course.

Grades 11-12 | Credits: 5 | Transportation must be provided by the student

Due to school closures, no application is necessary.  Please contact your counselor if you would like to request Teaching Practicum for next year.

Teaching Practicum Honors is a course based on a nationally recognized curriculum-based program with implementation in 34 states across the nation. The Teaching Practicum Honors class allows the student to participate in a mini student teaching program making them competitive with other students interested in pursuing this field.  This course includes the study of the history, development, organization, and practices of preschool, elementary and secondary education. There are three major focus sections in the course: Experiencing the Learner, Experiencing the Classroom and Experiencing the Profession.  Students will learn about the overall operation of schools, their responsibilities as a teacher within a school and the many career possibilities in the field of education.  (Principal, Curriculum Coordinator, School Board Member, School Counselor, Special-Education Teacher, Speech Therapist, etc.) Students electing to take the Teaching Practicum Honors class may also be interested in our Preschool Lab course.

Note:  Students electing to take Teaching Practicum Honors, (Teacher Cadet Program) have the option of earning three college credits from Rider University. To earn college credit, students must pay a tuition fee to Rider University.

Grades 10-12 | Credits: 2.5

This course was designed to introduce students to the exciting world of fashion.  Students will learn about clothing design and selection, various components of the apparel industry, and fashion careers. Students are expected to demonstrate proficiency in all CPIs listed.  Fashion Merchandising and Retailing were designed to give a general overview of the world of fashion.  Students will learn about designer ready-to-wear, private label lines, and electronic marketing of fashion goods.   Students will also look at future directions and trends that apparel manufacturers and retailers are likely to take.

This course was designed for students who want to continue their studies in the exciting world of fashion.  Students will learn about clothing design and selection, various components of the apparel industry, and fashion careers. Students are expected to demonstrate proficiency in all CPIs listed.  Fashion Merchandising and Retailing were designed to give a general overview of the world of fashion.  Students will learn about designer ready-to-wear, private label lines, and electronic marketing of fashion goods.   Students will also look at future directions and trends that apparel manufacturers and retailers are likely to take.