Hospitality, Human Services & Education


PRINCIPLES OF HUMAN SERVICES - TC708A (PRINHUSR)

Credit: 1
Grade: 9-10
Prerequisite: None

This laboratory course will enable students to investigate careers in the human services career cluster, early childhood development, family and community, and personal care services including apparel selections and the impact of nutrition on development.

  • Credit: 1
  • Grade 10
  • Grade 9
  • Prerequisite: None
FOOD PREPARATION AND NUTRITION - TC716 (LNURTWEL)

Credit: .5
Grade:10-12
Prerequisite: None
Note: Lab Fee $26.00

Foods—a technical laboratory course concentrates on nutrition, food choices, and food management skills for individuals and the family throughout the life cycle. Instruction addresses nutrition for the perspective of food habits and wellness, menu planning, special dietary needs, food costs and budgeting, consumer food buying strategies, food safety and sanitation procedures, food labels, storage and preparation practices. Students can expect to be involved in food preparation individually and in groups, throughout the course. This advanced level also includes many demonstrations of food techniques. The American Association of Family and Consumer Science (AAFCS) pre-professional certification may be earned during this course.

  • Credit: .5
  • Fee
  • Grade 10
  • Grade 11
  • Grade 12
  • Prerequisite: None
EPICURE ACADEMY—CULINARY ARTS - TC717 (INCULART)

Credit: 1
Grade: 9 -12
Prerequisite: None
Note: Lab Fee $75.00

Instruction and learning activities are provided in a food lab using hands-on experiences, including guest speakers from local chefs and food entrepreneurs. This program provides students the opportunity to: Learn how to lead healthier lives through technique & nutrition; Prepare and share food with others to build community, gain hospitality management and food production skills; Acquire career-oriented, entrepreneurship skills necessary in hospitality management, marketing, and operations; Blend physics and chemistry to transform tastes and textures of food; Molecular Gastronomy; Analyze what impact they can have on the world through their food consumption and food waste management; Learn how to apply professional standards of ethics, food safety and employability skills; Earn a Texas Department Health Code Food Manager Certification.

  • Credit: 1
  • Elective
  • Fee
  • Grade 10
  • Grade 11
  • Grade 12
  • Grade 9
  • Prerequisite: None
CHILD DEVELOPMENT - TC710 (CHILD-DEV)

Credit: 1
Grade: 10-12
Prerequisite: None
Note: Articulated College Credit when taken in 10th grade

This course introduces the students to the exciting world of Child Development. A variety of activities will develop a greater understanding of the physical, emotional, social and intellectual development of young children including those with special needs. Student ‘Buddies’ can expect to learn about the care and guidance of young children through weekly visits to a quality child care facility. Other topics include career options related to the care and education of children. Child Development not only offers quality experience, but is a fun hands-on way to explore the career fields of education and human services. The AAFCS pre-professional certification, CPR, and First Aid certification may be earned during this course.

  • Articulated College Credit
  • Credit: 1
  • Grade 10
  • Grade 11
  • Grade 12
  • Prerequisite: None
SERVICE LEARNING - TC735 - (FAMCOSRV)

Credit: 1
Grade: 11-12

Service learning combines community service with academic instruction, focusing on critical, reflective thinking and personal and civic responsibility. Students learn to apply knowledge gained by getting hands-on experience in the community to address community needs. The class benefits students by enhancing their understanding of concepts learned in the classroom, promoting personal identity, fostering the development of civic responsibility, and giving them the opportunity to work with diverse populations. Students will work with community partners to provide a service or implement a project to meet the needs of the organization, develop their own collaborative problem-solving skills, and reflect on the value of the experience from a community and interpersonal perspective.

  • Credit: 1
  • Grade 11
  • Grade 12