In this course, learners explore the fundamental concepts of baking. Through hands-on application, they examine basic skills and techniques using production equipment. Learners prepare a variety of cookies, cakes, breads, pies, and custards. They explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to explain the characteristics and functions of baking ingredients and to prepare a variety of standard baked products.

In this course, learners explore the basic scientific principles of food preparation and knife handling skills. They examine the preparation of stocks, soups, sauces, vegetables, and starches and prepare basic foods. Learners explore the relationship between planning and organization and work techniques. Upon completion of the course, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

This three credit course examines the topics of health, safety, and nutrition within the context of the early childhood educational setting.

This three credit course introduces you to the early childhood profession. Course competencies include: integrate strategies that support diversity and anti-bias perspectives; investigate the history of early childhood education; summarize types of early childhood education settings; identify the components of a quality early childhood education program; summarize responsibilities of early childhood education professionals; and explore early childhood curriculum models.

In Leadership Development, the learner applies the skills and tools necessary to fulfill his/her role as a modern leader. Each learner will demonstrate the application of: evaluating leadership effectiveness and organization requirements, using individual and group motivation strategies, implementing mission and goals, observing ethical behavior, developing personal leadership style and adaptation, understanding the impact of power, facilitating employee development, coaching, managing change, and resolving conflict effectively.

This three credit course examines the topics of health, safety, and nutrition within the context of the early childhood educational setting.

In Supervision, the learner applies the skills and tools necessary to perform the functions of a frontline leader. Each learner will demonstrate the application of strategies and transition to a contemporary supervisory role, including day-to- day operations, analysis, delegation, controlling, staffing, leadership, problem-solving, team skills, motivation, and training.

This three credit course introduces you to the early childhood profession. Course competencies include: integrate strategies that support diversity and anti-bias perspectives; investigate the history of early childhood education; summarize types of early childhood education settings; identify the components of a quality early childhood education program; summarize responsibilities of early childhood education professionals; and explore early childhood curriculum models.

This three credit course examines child development within the context of the early childhood education setting. Course competencies include: analyze social, cultural, and economic influences on child development; summarize child development theories; analyze development of children age three through eight; summarize the methods and designs of child development research; and analyze the role of heredity and environment.

This 3-credit course will focus on beginning level curriculum development in the specific integrated content areas of social studies, art, music, & movement (SSAMM).