FAMILY & CONSUMER SCIENCE Child Psychology & Development
Course Number: 3846 Grades: 10, 11, 12 Credit: .5 Note: Students may earn articulated college credit. This course provides an overview of child development for students who are pursuing careers in early childhood and parent education, child psychology, social work, education or human services. Topics will include readiness for parenting, prenatal development, developmental and learning theories, childhood nutrition, play, and methods of parenting and guiding children and their behavior. Students will have the opportunity to participate in the RealCare® parenting simulation.
Intro to Culinary Arts Course Number: 4851 Grades: 9, 10, 11, 12 Credit: .5
This is a course for students interested in a career in the food service and hospitality industry. It provides students with the opportunity to study nutrition, food preparation principles and food service skills in a classroom and food lab setting. Students will work in a team-oriented environment preparing a variety of foods following restaurant standards.
Culinary Arts 2
MATHEMATICS/STATISTICS Foods of the World Course Number: 3849 Grades: 10, 11, 12 Credit: .5
This course will explore US regional and international foods. Students will be exposed to multicultural experiences through food as it celebrates everything that is different and distinctive in cultural traditions. This course is appropriate for students considering careers in the food service industry.
Housing & Interior Design
Course Number: 3852 Grades: 10, 11, 12 Credit: .5 Note: Students may earn articulated college credit. This course meets the fine arts requirement. Students will examine the relationship of housing to people’s needs, to society, culture and technology. While being introduced to design, construction and remodeling, students will be able to evaluate housing options for themselves in their future. Students will learn how their choices in housing and resource management play a key role in protecting our environment. Elements and principles of design will be applied as students develop their own design projects. This is a recommended course for those who are exploring careers in the housing, architecture and interior design field.
Department Notes: • Course placement will be determined by course history. • Students must complete a course sequence of mathematics that allows them to meet the Minnesota State Math Standards and Mounds View Public Schools Academic Standards for Intermediate Algebra, Geometry, and Advanced Algebra. • Graphing calculators are recommended in all mathematics courses. We recommend the TI-83 or TI-84. These are the calculators teachers use for instruction. • All UMTYMP students are required to take at least one semester of Statistics in order to fulfill graduation requirements.
Intermediate Algebra
Course Numbers: 3464 & 3465 Grade: 9 Credit: 1.0 NCAA Note: This course is NCAA eligible. This course will focus on quadratics, exponents and exponential models, functions, and polynomials. It will also include the study of data exploration and a review of linear functions.
Geometry
Course Numbers: 3455 & 3456 Grades: 9, 10 Credit: 1.0 Recommended: Intermediate Algebra (3464 & 3465) or teacher recommendation. NCAA Note: This course is NCAA eligible. Geometry in two and three dimensions is studied through investigation, conjecture, and proof. Students will explore geometry through use of dynamic geometry software. Topics include inductive reasoning, deductive reasoning, construction, symmetry, transformations, congruence, similarity, Pythagorean Theorem, area, volume, and right triangle trigonometry.
Course Number: 4852 Grades: 10, 11, 12 Credit: .5 Prerequisite: Intro to Culinary Arts (4851) This is a course for students interested in a career in the food service and hospitality industry. It provides students with the opportunity to study and practice more in depth food preparation principles, cooking methods, menu planning and inventory control in a classroom and food lab setting. Students will work in a team-oriented environment preparing a variety of foods following restaurant standards. ServSafe Food Handler Certification will be offered in this class.
Advanced Algebra
Course Numbers: 3405 & 3406 Grades: 9, 10, 11, 12 Credit: 1.0 Prerequisite: Geometry (3455 & 3456), concurrent enrollment in Geometry, or teacher recommendation. NCAA Note: This course is NCAA eligible.
Focused Math
Course Number: 3454 Grade: 11 Credit: .5 Recommended: Students should be concurrently enrolled in additional year-long math course. Note: This is a one-semester course. Through this course students will increase content knowledge in six discrete content areas which correlate with the ACT: Pre-Algebra, Elementary Algebra, Intermediate Algebra, Coordinate Geometry, Plane Geometry, and Trigonometry.
ARCC College Algebra
Course Numbers: 8401 & 8402 Grades: 11, 12 Credit: 1.0 Prerequisite: Advanced Algebra (3405 & 3406) with a minimum grade of C or higher. Note: This is an Anoka-Ramsey Community College course offered at Mounds View High School. Students will earn 3 college credits for MATH 1200 College Algebra I, upon successful completion. This course fulfills the Minnesota Transfer Curriculum Goal 4: Mathematical/Logical Reasoning. Students can enroll for both college and high school credit. NCAA Note: This course is NCAA eligible. This course is designed for college-bound students interested in earning college credit for a math course. Topics include: functions, systems of equations and inequalities, linear programming, sequences, series, probability, and mathematical modeling.
This course builds on students’ Intermediate Algebra skills. Topics include sequences, recursive formulas, linear models, linear systems, families of functions, transformations, exponents, matrices, polynomials, triangle trigonometry, probability, and statistics.
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College credit associated with this class
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