9th grade - .5 Practical Art credit
This course will be an introduction to career and technical education programs. Students will be exposed to computer science, health science, machining and manufacturing, agriculture, engineering, carpentry, criminal justice, and family and consumer sciences. This broad introduction class will help students find a program that perhaps they may choose as a career choice after high school.

9th-12th grade - 1 Practical Art credit, Full year
This course will be an introduction to career and technical education programs. Students will be exposed to computer science, health science, machining and manufacturing, agriculture, engineering, carpentry, criminal justice, and family and consumer sciences. This broad introduction class will help students find a program that perhaps they may choose as a career choice after high school.

9th, 10th, 11th, 12th Grade – ½ Practical Art credit

This course will teach students the fundamentals of food preparation and nutrition. Emphasis will be placed on principles of nutrition, the relationship of nutrition to health, and the selection, preparation, and safety and sanitation. This course will feature cooking labs throughout the semester. Teaching strategies will include: lecture, cooperative learning, labs, demonstrations, individual projects, and a variety of hands-on activities. Assessments will include: observations, study guides, worksheets, tests, lab activities, and rubrics. This class is a prerequisite for International Foods, ProStart I, ProStart II, and Catering and Entrepreneurship. This class may not be repeated.   Students must pass all approved safety tests before working in the kitchen.

9th, 10th, 11th, Grade – ½ Practical Art credit

This introductory course will include the general study of cooking/culinary arts that may prepare individuals for a variety of jobs within the food service industry and the upper level culinary courses at CTC. Through project- based learning and hands-on labs we will explore topical subjects such as baking and pastry arts as well as current culinary trends. This course will include instruction in food preparation; cooking techniques, equipment operation and maintenance; sanitation and safety. This course is designed specifically for students interested in continuing in the Hospitality/Restaurant Pathway and interested in careers in food service. This class is a prerequisite for International Foods, ProStart I, ProStart II, and Catering and Entrepreneurship. This class may not be repeated.    Students must pass all approved safety tests before working in the kitchen.

10th, 11th, 12th Grade – ½ Practical Art credit

Prerequisite: Foods and Nutrition OR Intro to Culinary Arts

This introductory course will broaden students’ outlook on a variety of topics. Students will engage in project-based learning with hands-on cooking labs and activities to reinforce the concepts. While focusing on proper food preparation and procedures, this course introduces the student to international and ethnic specific cuisines. It includes instructions on the psychological, cultural, historical, and social influences on food choices in world cuisine. Availability of foods due to food production, food supply, legislation and regulations are discussed.  Students must pass all approved safety tests before working in the kitchen.

10th, 11th, 12th Grade - 1 Practical Art credit

Prerequisite: Completion of Foods & Nutrition, Intro to Culinary Arts or International Foods with a final average of 80% or better. Students who are interested in ProStart must meet with the instructor and demonstrate a serious interest in pursuing a career in the culinary industry.

This course is the first of a two-year School-to-Career program that introduces high school students to careers in food services and teaches them the basic skills and knowledge needed for success in the industry. Students participating in this course will get a head-start toward restaurant and food-service careers. On-the-job training and experience coupled with a comprehensive curriculum are the foundation of the program. All ProStart students are encouraged to participate in an internship. During this first year, students will receive instruction in customer relations, careers, food preparation, sanitation, workplace safety, and other current industry topics. The classroom provides the venue for job-relevant lessons, and the workplace provides hands-on learning and training. Students must pass a National Exam at the end of the year and continue on to year two of ProStart in order to be awarded a National ProStart Certificate. This class may not be repeated.   Students must pass all approved safety tests before working in the kitchen.

11th, 12th Grade - 1 Practical Art credit

Prerequisite: Successful completion of ProStart 1 with a final average of 80% or better

This course will continue the curriculum in students’ junior or senior year of a two-year School-to-Career program that introduces high school students to careers in food services and teaches them the basic skills and knowledge they need for success in the industry. On-the-job training and experience, coupled with a comprehensive curriculum are the foundation of the program. During this second course, students will receive instruction in nutrition, cost control, purchasing and inventory, desserts, global cuisine, and other current industry topics. The student may continue participation in an internship and will be given the National Exam at the end of the year. With successful completion of the ProStart 2 National Exam and internship hours, the student will be awarded with a National ProStart Certificate. This class may not be repeated.   Students must pass all approved safety tests before working in the kitchen.

10th, 11th, 12th - 2 Practical Art Credits

Prerequisite: Completion of Foods & Nutrition, Intro to Culinary Arts or International Foods with a final average of 80% or better

FCCLA Membership required (currently $15).

This project based and hands on course is designed to prepare students for success in their future career and community lives. The course will focus on career development and preparation as well as entrepreneurship (starting a business and becoming your own boss). Whether students end up working for themselves or someone else later in life, this course will help prepare students to enter the workforce with effective communication, problem-solving, and decision-making skills. This course allows students to gain entrepreneurial knowledge and skills by participating in a student-run take home meal business as well as many other catering events throughout the course. Students will be required to participate in community catering events such as Food Truck Friday and more. Students are encouraged to take this course along with ProStart 1 and/or ProStart 2. This course may only be repeated with instructor approval.   Students must pass all approved safety tests before working in the kitchen. Course Fee: $15 for cost of chef’s coat

9th, 10th, 11th, 12th Grade – ½ Practical Art credit

This is a good course for students who are interested in working with children. This semester course will help prepare students for future parenting roles. Emphasis will be placed on prenatal development and the effects on the developing infant, pregnancy, and caring for the infant. Ages and stages of human development that will be covered will include: social, emotional, physical, and intellectual development in children from birth through childhood. Units on development, discipline, child abuse, and special needs children will also be studied. This class is recommended for students interested in taking the Early Childhood Education or Teach & Train classes.This class may not be repeated.

10th, 11th, 12th Grade – 1 Practical Art credit (Suggested minimum GPA 2.0)

This project based course is designed for students to better understand the principles of learning about children and how they develop starting in early childhood (Birth - 5 years old). This instructional program will focus on career pathways in early childhood,  the intellectual, social, emotional, and cognitive development of children. In addition to completing observations, students will plan, prepare, and implement developmentally appropriate lessons and activities for young children. This class is heavily project & activity based, so good attendance is needed in order to be successful. This course may not be repeated.

10th, 11th, 12th Grade - 1 Practical Art credit
(Sophomore enrollment pending instructor approval; Suggested Minimum GPA 2.0)

Teach and Train is the first class of a 2-course program designed for students who are considering the early-childhood, elementary or secondary teaching profession; who are interested in being a coach or club sponsor; or who are interested in being a corporate trainer. This project based course focuses on the general theory and practice of teaching and learning.  In this first course, students will learn the basic principles of educational psychology, the art of teaching, the planning and administration of educational activities, school safety and health issues, and the social foundations of education. This class is heavily project & activity based, so good attendance is needed in order to be successful.This course may not be repeated.

11th, 12th Grade - 1 Practical Art Credit  

Prerequisite: Currently enrolled in or successful completion of Early Childhood Education *or* Teach and Train (70% or above for either class) AND an application with instructor approval is required. (See Mrs. Hodson for an application.)

Teach and Train Practicum is the final class in a 2-course program designed for students who are considering the early childhood, elementary or secondary teaching profession.  This course provides a seamless pathway to study the profession through experience as a classroom intern. Students will be assigned to intern with district personnel.  Students will complete reflections, observations, , prepare and present lessons, and work closely with students of their assigned supervising teacher.  Students are required to demonstrate good moral character, work habits, responsibility, punctuality, and organizational skills. This course may be repeated or be taken for more than one block per instructor approval.  Special Note:  Senior students may enroll in both Early Childhood Education *or* Teach and Train AND Practicum during the same school year to be able to complete the first two courses of the program in one year. These courses will be offered during separate hours.

Students who elect to take the class for dual credit will earn 3 credit hours. The Missouri Southern State University course title is EDUC 100: Intro to Teacher Education. The optional college course fee is currently $50 per credit hour (subject to change yearly). 

Students must have computer access (at home or at school) to complete weekly assignments online and are responsible for providing their own transportation to and from their practicum assignment.  Practicum hours can count toward A+ Program. 

9th, 10th, 11th, 12th Grade – ½ Practical Art credit

This is a good introductory course for students who are interested in careers in drafting, architecture, urban planning, landscape design, construction, real estate, interior design, etc. In this semester course, students will learn about basic human needs as they relate to housing, the basic principles and elements of design, housing styles, general information on maintaining a home, and facts about renting, buying, and real estate agencies. This course will feature projects throughout the semester to apply the knowledge students have acquired. This class may not be repeated.

9th, 10th, 11th, 12th Grade – ½ Practical Art credit per semester

PAT Work is intended and provided for teen parents within the Carthage R-9 School District. The course will train students to be better parents while building better relations between teen parents and their babies. The course will involve meeting with a parent educator at scheduled times, attending seminar meetings with the CHS teen support group, taking online parenting classes, and keeping a journal that will be assigned and graded by the FACS instructor. This course may be repeated.