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.

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

You must complete an application to request this course.  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.

Grade 11-12 | Credits: 10

You must complete an application to request this course.  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.

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 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).

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 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 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.

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. 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.

Fashion III 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 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.