CTE: Family and Consumer Sciences

This course will provide an overview of key aspects of child development (physical, psychosocial, and cognitive) from theories and research that span conception to adolescence. Students will study theories of development, related to cognitive, motor, social, linguistic, emotional, personality, and moral development. The conditions and environments within which development takes place will be discussed, including an emphasis on those factors, which promote positive development. Students enrolled will analyze roles and responsibilities of child care professionals and related fields; and evaluate practices that maximize human growth and development. Students will also focus on how these professionals meet the needs for healthy growth and development of a child.

Students receive instruction in classical cooking methods (broiling, sautéing, deep fat frying, steaming, poaching, roasting) and preparation of special dishes, ethnic cookery, U.S. regional cookery, soups, sauces and salads. Students also receive instruction in basic baking of yeast dough products, pastry and simple cake decorating. Students take the ServSafe Food Safety and NOCTI Cook II industry certifications upon completion of this course. Fees are associated with this course.

The primary focus of this class is to complete steps to apply for the Child Development Associate (CDA) credential through hands-on, on site early childhood education experience(s). In depth concentration is on education and training and entrepreneurial opportunities, critical thinking and practical problem solving within the field of early childhood education. Students combine classroom instruction and supervised on-the-job training in an approved position with continuing supervision throughout the school year. Students also have the opportunity to work in Alexandria City Public Schools daycare classrooms. Student experiences include but are not limited to: designing lesson plans that are developmentally appropriate and meet the needs and interest of all students; child monitoring and supervision; record keeping; and referral procedures. Students also participate in weekly lectures, peer observations, and presentations from guest speakers. The course prepares students for the transition from school to work and is recommended for those with a genuine interest in working with young children. A positive attitude, a good work ethic (in school and on the job), and good attendance are required. Students are required to have their updated tuberculosis (TB) shot, complete CPR and First Aid training on site, background check for working at their training stations. Students are required to take the National Occupational Competency Testing Institute (NOCTI) industry certification. Students may receive three college credits with the successful passing rate of this certification test. Fees are associated with this course.

This course prepares students for entry- level employment in the hospitality/food service industry. Students are taught basic professional cooking skills, baking, foodservice sanitation, kitchen safety, catering, table service and menu planning. Students also acquire business skills for successful employment and develop and experience personal growth through goal setting and career development activities. Fees are associated with this course.

This course is for students who are interested in the Early Childhood Education profession and/or want to further their education while pursuing a related career in the field. The course introduces students to the child development theories and principles, current early childhood education issues, the role of the teacher working in special education programs, assessment/observation skills, and developmentally appropriate curricula and lessons. The program currently has a partnership with the Campagna Center of Alexandria, Virginia which is located on campus and services families in the community. Students also have the opportunity to work in Alexandria City Public Schools daycare classrooms. Students focus on career development and careers related to early childhood professionals through hands-on exploration, and special projects groups. Through combination of classroom instruction with an opportunity for service learning with our on-site preschool laboratory, students work with young children from the ages of six weeks to five-years old during the second quarter of this year long course. Students are required to have the updated tuberculosis (TB) shot, complete the CPR and First Aid training provided on-site. Fees are associated with this course.

Virginia Teachers for Tomorrow (VTfT) is a state program designed to foster student interest, understanding, and appreciation of the teaching profession and allows secondary students to explore careers in education. Students build a foundation for teaching; learn the history, structure and governance of teaching; apply professional teaching techniques in the VTfT classroom and field experience; and reflect on their teaching experiences. Additional educational leadership opportunities are offered through the student organization, Educators Rising. Students will be required to participate in an off-site supervised internship.