Greene County High School
Career and Technical Education (Programs of Study)
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-141 Food Production, 5 cr.
Preparation of menus and serving foods and aesthetic appeal for dining rooms. Emphasizes meat, vegetables and dessert cookery. Sanitation, quality and cost of foods served to consumers are stressed.
Social and Human Services
ECE-133 Child Health/Safety/Nutrition, 3 cr.
Focuses on current concepts in the fields of health, safety and nutrition and their relationship to the growth and development of the young child ages birth to eight. Blends current theory with practical applications and assessments. Includes the influences of families and diversity on health, safety, and nutrition in early childhood settings.
ECE-170 Child Growth & Development, 3cr.
Reviews typical and atypical development of children from conception to adolescence in all developmental domains. Presents interactions between child, family and society within a variety of community and cultural contests. Examines theories associated with our understanding of children.
Course offerings are subject to change, students should check with their high school counselor.