2026-2027 TSD Course Description Book - Flipbook - Page 25
Writing for Broadcasting (000342)
Grades 11-12
1 semester 0.5 credit
This course is designed to offer juniors and seniors an introduction into various aspects of video production. Focus of the
course will be on the communication process. Writing assignments focus on critical viewing skills, scripts, and storyboards.
The application of these concepts is present in the programs the students produce.
Advanced Writing for Broadcasting (000362)
Grades 11-12
1 semester 0.5 credit
This course is designed to offer students opportunities to work with advanced techniques and equipment. Focus of the course
will be on the production of television programming that is not only technically sound, but also creative and aesthetically
pleasing. Writing assignments focus on critical viewing skills, scripts, and storyboards. This course will allow students to do
live studio programs as well as edited productions. Students may utilize advanced post-production processes, including title
animation, sound effects editing, and more. Students must have completed Writing for Broadcasting.
Culinary Arts
This program prepares students for careers in hospitality, tourism, and food service industries. We offer hands-on training and
real-world experiences, covering areas such as culinary arts, restaurant management, and customer service. Program
completers will have the opportunity to earn multiple credentials including ServSafe Food Handler, ServSafe Manager and
Pro-Start Certificate of Achievement.
Culinary Arts Completion Pathway
Pathway Course 1:
Commercial Baking
Or
Commercial Foods
Or
Restaurant Operations/Terrace Café
*Student will be a completer if they pass both semesters of any course above
Restaurant Operations / Terrace Cafe (Held at Athens) (107384/207384)
Grades 9-12
2- Hour Block class
2.0 credits
This course satisfies 1 credit of math related graduation requirement. Students in this class should have room in their schedule to
accommodate a full year of a 2-hour long class. This course offers both basic and advanced training in the food service industry. The
first part of the year focuses on food safety and sanitation, followed by instruction in cooking and serving skills. Students gain handson experience through job rotations in all areas of restaurant operations, working in the Terrace Café, which is open to the public and
provides a realistic, classroom-based learning environment. The program emphasizes employability, decision-making, problemsolving, teamwork, and job readiness. We use the ProStart food service curriculum, and upon completion of the two-year program,
students can earn a national certificate of achievement. Students will earn their Safe Sanitation Food handlers and/or Managers
certificates and may earn college credit through various articulation agreements.
Commercial Baking (Held at Athens) (107373/207373)
Grades 9-12
Full year 1.0 credit
This course satisfies ½ credit of math related graduation requirement. This course introduces the fundamentals of commercial baking,
covering a range of baked goods such as yeast breads, quick breads, cookies, pies, cakes, and pastries. In the second half of the year,
students will focus on advanced pastries and cake decorating. Baked goods will be served in the Terrace Café, providing real-world
experience. The program emphasizes the skills needed for employment in the baking and pastry industry, using the ProStart food
service curriculum.
Commercial Foods (Held at Athens) (107473/207473)
Grades 9-12
Full year 1.0 credit
This course satisfies ½ credit of math related graduation requirement. Students in this course will develop a very strong
knowledge of cooking fundamentals. We will take students who have never worked in the food service industry and teach them
to rotate through all of the restaurant stations and train them for meaningful employment. Students will learn sanitation, safety,
safe commercial equipment usage, knife skills, and develop hands-on skills through food preparation. This class does all the
basic food preparation for the Terrace Café. Emphasis will be placed on employability skills, decision-making, problem
solving, teamwork, and job specific skills. We use the ProStart food service Curriculum.
