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 FOOD SCIENCE 

Course Length: Semester

Credit: 0.5

Grade Level: 10-12

Prerequisite(s): None

Description: Students will explore the physical, chemical, and biological properties of food components. The course integrates concepts from chemistry, microbiology, and anatomy to explain how food is created, stored, and digested. Laboratory sessions emphasize measuring techniques, product testing, and sensory evaluation. Topics include: composition and structure of foods (proteins, lipids, carbohydrates, water), food chemistry, food microbiology & safety, preservation & processing methods, food additives & labeling, measurements & chemical reactions in food.

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FORESTRY & NATURAL RESOURCES

Course Length: Semester

Credit: 0.5

Grades: 11-12

Prerequisite(s):

Fall or Spring Semester yet to be determined

Course Description: From providing clean air and habitats for wildlife to supporting the lumber industry and offering countless resources, forests are at the heart of a healthy planet. In this course, students will explore forest ecology, management, and conservation while learning how humans impact these vital ecosystems. We’ll dive into topics like sustainable harvesting, forest management techniques (including the use of fire), and the ongoing debate about whether such methods do more harm or good. Students will also examine the role humans play in forest destruction and discover ways we can better manage forests to ensure their health for future generations. Through the lens of ethics, ecology, and industry practices, this course will help students understand the challenges and opportunities in protecting our forests while meeting the demands of the lumber industry.

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GREEN DESIGN & TECHNOLOGY (ES)

Course Length: Semester Course

Credit: 0.5 credit

Grades: 10-12

Prerequisite(s): Engineering Explorations

Course Description:   This course examines the impact of human activities on sustainability while exploring the principles and technologies that support sustainable and high-performance building design. Students learn how green building jobs and practices can impact climate change and study green energy, green agriculture, and green transportation systems, including emerging technologies such as water, wind, and solar power. Instruction highlights the key systems and stakeholders involved in high-performance buildings and the wide range of jobs and skills needed across green industries. Students also explore how businesses are adapting to increased demand for sustainable products and services and consider potential career pathways in green building and related green sectors.

 ES Equivalent Science

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Microsoft Office 2: Excel & Outlook  

Course Length: Semester Course

Credit: 0.5 credit

Grades: 9-12

Prerequisite(s): None

Course Description: Understanding numbers and analyzing data is vital. Learn the functionality of Excel with our Microsoft certification course. This certification course moves swiftly using project-based learning to simulate the time management and professionalism of the workplace environment. To be successful in the course, students need to commit to the course timelines and procedures. Students will learn advanced skills used by every business to create budgets, utilize data analysis tools, functions, pivot tables, automation with macros to create charts in graphs and many more features. Students will take the Microsoft Certification Exam for Excel.

Platform(s): Students in this course will be expected to access multiple “outside” platforms including GMetrix or TestOut Software, Certiport (for certification), and Madison College platforms, to name a few.

Personal Computers: It is strongly recommended that students in this course use a Stride K12 issued computer exclusively for content in this course.

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Semester schedule not yet determined.  This course may shift to 2nd semester.

PLANT SCIENCE/BOTANY *NEW*

Course Length: Semester

Credit: 0.5

Grades: 10-12

Prerequisite(s):   None

Fall or Spring Semester yet to be determined

Course Description: – Do you have a green thumb or struggle to keep plants alive? No matter your level of plant expertise, this class is a great fit for those wanting to grow their plant knowledge. Throughout the class, students will dig into the science of plants, learning about their parts and structures, how they grow and function, what’s happening at the cellular level, their life cycle, and the ways they reproduce. Students will engage in interactive activities and hands-on labs designed to bring concepts to life and help make the science of plants tangible.

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VET SCIENCE

Course Length: Semester Course

Credit: 0.5

Science Credit

Recommended Grade Level: 11-12

Course Description: As animals play an increasingly important role in our lives, scientists have sought to learn more about their health and well-being. Looking at animals that live in our homes, on farms, and zoos, this course examines some of the common diseases and treatments for domestic animals, as well as potential careers within this field of study. Students will examine case studies of different animals to diagnose conditions and problem solve potential treatments. This course consists of in-depth online lessons, including extensive animations and collaborative explorations to enhance learning.

 Schedule to Be Determined 

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FOOD MANAGER CERTIFICATION PREP COURSE

Credit: 0.25 

Grades: 9-12

Prerequisite(s): None

Description:  This 9-week short course is designed for students who want to advance in the food service industry and earn an important industry credential. The Food Manager Certificate is required for anyone supervising food service employees, making it a valuable step for students pursuing careers in restaurants, catering, or other food-related fields. Throughout the course, students will learn the essentials of safe food handling and storage, preventing cross-contamination, understanding food safety regulations, and maintaining compliance in a professional kitchen.  By the end of the course, students will have the opportunity to earn a nationally recognized certificate that demonstrates their expertise, responsibility, and readiness to step into leadership roles in the food service industry.