Emmetsburg High School
ACC-111 Introduction to Accounting, 3cr.
Introduces the basic principles of accounting and the recoding of simple business transactions using the double entry system. Includes the accounting procedures of journalizing transactions, posting to the ledger, making a trial balance, creating receipts and disbursement of cash.
BIO-168 Human Anatomy & Physiology I, 4 cr.
An advanced study of anatomy and physiology. The relationship between body structure and function and homeostasis forms the basis of the course. Pathological processes that result in dysfunction and disease are presented. Major topics include cell biology, histology, skin, skeletal, muscular, and nervous systems. Lecture and laboratory.
BIO-173 Human Anatomy & Physiology II, 4cr.
An advanced study of anatomy and physiology. The relationship between body structure and function and homeostasis forms the basis for the course. Pathological processes that result in dysfunction and disease are presented. Major topics include digestive, endocrine, cardiovascular, lymphatic, respiratory, immune, blood, metabolism, reproduction, urinary, fluid, electrolyte and acid=base balance. Lecture and laboratory.
BUS-161 Human Relations, 3cr.
Students are given the opportunity to apply human relations concepts and evaluate experience and observations. Social skills required in various occupational settings will be developed, emphasizing how appropriate personal attitudes lead to social and business success.
FLS-142 Elementary Spanish II, 4cr.
Continuation of FLS-141, which is a prerequisite.
FLS-241 Intermediate Spanish I, 4cr.
Review and expansion of grammar, selected reading and further practice in oral and written communication. Prerequisite: FLS-142.
HCM-105 Food Fundamentals, 4cr.
Reviews the skills and attitudes needed for successful employment in the food service industry. This course and its components are the latest additions to the ProMgmt program. ProMgmt is a college level curriculum driven by industry research and academic excellence and created by the educational foundation of the National Restaurant Association and the Culinary Institute of America.
HCM-229 Nutrition for the Life Cycle, 4cr.
Practical, how-t course focusing on nutrition as it relates to personal health; foods and food preparation; menu planning and recipe codification and marketing of nutritious menu items in the food service industry.
LIT-110 American Literature to Mid-1800’s, 3cr.
Explores major American writers (including Native Americans) and their contributions to American letters from Puritan times to 1865.
LIT-111 American Literature Since Mid-1800’s, 3cr.
Explores major American writers with their contributions to American letters from the post-Civil War era through modern periods.
Course offerings are subject to change. Students should check with their high school counselor for current offerings.