MyCAERT, CAERT Inc.
Free Trial Request
Teachers Login
Students Login
Home
About
Pricing
Career Profiles
Help
Pricing
Video Tutorials
MYcaert 2.0 User's Guide
MYcaert 2019 CTE Order Form
MYcaert Ag Order Form
MYcaert Brochure
Terms of Use
FAQ
Sample Lessons
Blog
Questions
Sample Lesson Libraries
Expand the CD Title below to view all available lessons. Click on icon adjacent to lesson title (
for select lessons only
) to download sample files.
Available Career & Technical Education Libraries/Lessons:
AC: Accounting
A:
The Accounting Field
A1:
Career Pathways
A1-1:
Accounting Careers
A1-2:
Job Experience Opportunities
A1-3:
Professional Accounting Credentials
A2:
Private Accounting and Public Accounting Options
A2-1:
Private Accounting
A2-2:
Public Accounting
A2-3:
Banking
A3:
Lifestyle Options
A3-1:
Career Personality Survey
A3-2:
Forensic Accounting and Actuarial Careers
A3-3:
Risk Management Careers
B:
Technical Skills
B1:
Financial Accounting and Reporting
B1-1:
Accounting Glossary
B1-2:
Accounting Mathematics: Loans, Leases, Contributions, and Withholding
B1-3:
Accounting Mathematics: Margins, Ratios, and Forecasting
B1-4:
Accounting Equation
B1-5:
Double-Entry Accounting
B1-6:
Financial Statements
B1-7:
Forecasting Skills
B1-8:
Inventory Valuation: FIFO and LIFO
B1-9:
Inventory Valuation: Perpetual and Periodic
B1-10:
Sales Revenue
B1-11:
Collection Process
B1-12:
Payroll
B1-13:
Fixed Assets
B1-14:
Long-Term Debt
B1-15:
Corporate Equity
B1-16:
Reporting
B2:
Cost Accounting
B2-1:
Manufacturing Process
B2-2:
Budget Plan Development
B2-3:
Budget Analysis
B2-4:
Short-Term Decision Making
C:
Critical Thinking and Analysis
C1:
Financial Information Interpretation
C1-1:
Financial Statement Line Item Relationships
C1-2:
Comparative Analysis
C1-3:
Reconciliation Process
C2:
Demonstrate Logic Processes
C2-1:
Logic Processes
C2-2:
Audits: A Logical Reasoning Process
D:
Workplace Skills
D1:
Communication Skills
D1-1:
Written Communication
D1-2:
Verbal Communication
D1-3:
Presentation Skills
D1-4:
E-Communications
D2:
Soft Skills
D2-1:
Business Dress
D2-2:
Business Etiquette: Domestic and Global
D2-3:
Business Etiquette: Office and Interpersonal Skills
D3:
Planning and Organizing
D3-1:
Time Management Techniques
D3-2:
Time Management Tools
D3-3:
Process Metrics
D3-4:
Financial Metrics
D3-5:
Hospitality Cost Center Accounting
D4:
Software
D4-1:
Office-Suite Software
D4-2:
Spreadsheets
D4-3:
Accounting Software
D4-4:
Hotel Accounting Software
E:
Ethics and Compliance
E1:
Regulations
E1-1:
Governing Bodies
E1-2:
Regulations and Laws
E2:
Ethics
E2-1:
Confidentiality
E2-2:
Rules of Professional Conduct
E2-3:
Accountability: “The Buck Stops Here”
BMM: Business, Marketing, and Computer Education
A:
Technology
A1:
Identify and Utilize Business Equipment and Peripherals
A1-1:
Configure a PC
A1-2:
Discuss Emerging Technologies
A1-3:
Identify the Uses of Fundamental Business Equipment and Associated Terminology
A1-4:
Equipment Care
A1-5:
Time Management
A1-6:
Demonstrate Competence when Using Various Business Equipment
A1-7:
Communicate via Videoconferencing and Teleconferencing
A2:
Troubleshoot Basic Hardware
A2-1:
Rebooting
A2-2:
Diagnostic Utilities
A2-3:
Peripheral Connections
A2-4:
Equipment Troubleshooting Procedures
A3:
Demonstrate Basic Business Writing Skills
A3-1:
Install/Uninstall Software
A3-2:
Convert Documents to Different File Formats
A3-3:
Create a Web Page Using Microsoft Office Suite
A3-4:
Integrate Microsoft Excel Data into Microsoft Word
A4:
Format Business Documents
A4-1:
First Impressions
A4-2:
Memos
A4-3:
Prepare Emails Using Email Etiquette
A4-4:
Business Letters and Envelopes
A4-5:
Uses of Business Letters
A4-6:
Various Types of Reports
A4-7:
Reports in MLA Format
A4-8:
Reports in APA Format
A4-9:
Reports in Standard Report Format
A4-10:
Outlines
A4-11:
Table of Contents
A4-12:
Works Cited Page
A4-13:
Agendas
A4-14:
Minutes
A4-15:
Prepare PowerPoint Designs
A4-16:
Incorporate Graphics into PowerPoint Documents
A4-17:
Block-Style Business Letters
A4-18:
Prepare Modified Block and Simpified Block Business Letters
A4-19:
No. 10 Business Envelopes for First-Class and Other USPS Options
A5:
Practice Internet Risk Management
A5-1:
Recognize Threats to PC Security
A5-2:
Recognize Risky Internet Activities
A5-3:
Model Proper Management of Copyrighted Materials
A5-4:
Evaluate the Impact of Internet Social Networks on Future Personal and Business Endeavors
A5-5:
Identify Theft and Interest Purchases
A6:
Navigate the Internet for Accurate, Authentic, and Relevant Information
A6-1:
Utilize Meta Search Engines
A6-2:
Conduct Keyword Searches with Wildcard Characters
A6-3:
Review Basic Search Techniques
A7:
Demonstrate Reading Comprehension with Technical Materials
A7-1:
Technical Documents
A7-2:
Information from “Help” Service
A8:
Adapt to Changing Technology
A8-1:
Adapt to Changing Technology
A8-2:
Podcasting
A8-3:
Types of Computers
A8-4:
Smartphone Apps
A8-5:
Cell Phones and Mobile Devices
A8-6:
Emerging Technologies
A8-7:
Career Opportunities Resulting from New Technologies
A9:
Manage Digital Imaging
A9-1:
Digital Camera Tools
A9-2:
Demonstrate Basic Photographic Skills and Techniques—Photographic Composition
A9-3:
Digital Imaging Careers
A9-4:
Copyright, Intellectual Property, and Privacy
A9-5:
Color, Shading, Saturation, and Brightness Issues
A9-6:
File Storage Methods
A10:
Illustrate Basic Database Management
A10-1:
Identify Uses of Databases
A10-2:
Design and Enter Data Using MS Access
A10-3:
Edit Records in an Existing Database
A10-4:
Demonstrate Methods to Query a Database
A11:
Illustrate Basic Spreadsheet Development Skills
A11-1:
Identify the Purpose of Spreadsheets
A11-2:
Create a Simple Spreadsheet Using Text, Simple Formulas, Numbers
A11-3:
Demonstrate Formatting Issues for all Parts of the Spreadsheet
A11-4:
Demonstrate the Benefits of Using Spreadsheet Formulas
A11-5:
Design Charts and Graphs Using Spreadsheet Data
A11-6:
Format Charts and Graphs using Spreadsheet Data
A12:
Describe the Concept of Technology
A12-1:
Technology Concepts and Trends
A12-2:
Technology and Work Environments
A12-3:
Social Media Tools
A13:
Describe the History of Technology
A13-1:
Identify Historically Significant Technology Developments
A14:
Evaluate Consequences of Technology
A14-1:
Describe the Socioeconomic Consequences Associated with Technology
A14-2:
Technology’s Environmental Impact
A14-3:
Legal Regulations for Technology
A15:
Discuss Globalization
A15-1:
Determine Factors That Influence Global Business
A15-2:
Summarize Global Business Opportunities
A15-3:
Determine the Advantages and Pitfalls of Investing in Global Markets
A16:
Identify Potential Trends in Technology
A16-1:
History of Business Technology
A16-2:
Technology Markets
A16-3:
Medical Technologies
A16-4:
Marketing Technologies
A16-5:
Banking, Financial Services, and Accounting Technologies
A16-6:
Networking, Telecommunications, and Webinar Technologies
A16-7:
Management and Information Processing Technologies
A16-8:
Technology Trends for Entrepreneurs and Small Businesses
A16-9:
Developing Technologies
A17:
Develop Consumer Technical Knowledge
A17-1:
Information Resources for Technology Consumers
B:
Basic Skills
B1:
Demonstrate Reading Comprehension with Business Materials
B1-1:
Business Document Summarization
B1-2:
Process and Follow Written Directions
B2:
Demonstrate Keyboard Competence
B2-1:
Keyboard Technique, Speed, and Accuracy
B2-2:
Compose at the Keyboard
B2-5:
Open, Rename, and Save Files in a Windows Program
B2-6:
Identify Workplace Injuries and Prevention Techniques
B3:
Demonstrate Business Writing Skills
B3-4:
Letter of Request
B3-6:
Apply Capitalization Rules
B3-7:
Apply Punctuation Rules
B3-8:
Use Grammar and Punctuation
B3-9:
Sentence Structure
B3-10:
Proofreading Symbols
B3-11:
Business Documents
B4:
Demonstrate Business Math Applications
B4-1:
Use U.S. and Metric Measurements
B4-2:
Unit Pricing
B4-3:
Simple Interest Applications
B4-4:
Compound Interest Applications
B4-5:
The Touch Method for Numeric Keypads
B4-6:
ATM Banking
B4-7:
Online Banking
B4-8:
Banking Options
B5:
Use Business Terminology
B5-1:
Develop Keyword Resume
B5-2:
Identify and Describe Financial Terms Used in Media
B5-3:
Personal Financial Documents: Checking Account
B5-4:
Determine Budgeting Concepts
B5-5:
Identify Personal Checking Account Needs
B5-6:
Determine Sources of Credit
B5-7:
Evaluate the Concept of Borrowing Money
B5-8:
Compare Various Types of Investments
B5-9:
Recognize Business Terminology within the Career Clusters
B5-10:
Personal Financial Documents: Check Registers and Bank Statements
B6:
Manage Personal Finances
B6-1:
Identify Personal Financial Goals
B6-2:
Borrowing Money
B6-3:
Determine the Sources of Credit Through the Use of Credit Cards
C:
Entrepreneur Skills and Business Concepts
C1:
Explain Profit/Loss Concepts
C1-1:
Identify Business Goals—Profit
C1-2:
Demonstrate the Need for Profit
C1-3:
Company Actions with Profits / Losses
C2:
Define the Role of Marketing and Advertising in Business
C2-1:
Explain the Role of Marketing
C2-2:
Define the Role of Advertising
C2-3:
Demonstrate Various Advertising Techniques
C2-4:
The Role of Distribution in Marketing
C2-5:
Demonstrate a Knowledge of Product Pricing and Target Marketing Strategies
C2-6:
Recognize Marketing Strategies
C3:
Explain an Organizational Structure
C3-1:
Interpret Levels and Roles on Organizational Charts
C3-2:
Analyze the History and Roles of Labor Unions
C4:
Identify Various Types of Business Ownerships
C4-1:
Identify the Advantages and Disadvantages of Sole Proprietorship
C4-2:
Identify the Advantages and Disadvantages of Partnerships
C4-3:
Identify the Advantages and Disadvantages of Corporations
C4-4:
Identify the Advantages and Disadvantages of Owning a Franchise
C4-5:
Differentiate Between “For Profit” and “Not for Profit” Organizations
C5:
Define the Role of a Business Plan
C5-1:
Identify the Purpose of a Business Plan
C5-2:
Identify the Components of a Business Plan
C5-3:
Assessment and Creation of Business Plans
C6:
Interpret Standard Business Reports and Data
C6-1:
Record-Keeping Methods
C6-2:
Identify Net Worth, Cash Flow, Income Statements, and Computerized Record Keeping
C6-3:
Budgets and Financial Analysis Records
C6-4:
Identify Strengths and Weaknesses of Businesses by Reviewing Financial Statements and Reports
C7:
Manage Information
C7-1:
Develop a Manual File Management Plan
C7-2:
Develop an Electronic File Management Plan
C7-3:
Determine the Uses and Benefits of a Database Management System
C8:
Identify Global Impacts on Businesses and Individuals
C8-1:
Identify the Aspects of a Changing Global Marketplace
C8-2:
Explain the Advantages and Disadvantages of a Changing Global Marketplace
C9:
Identify Importance of Supply and Demand
C9-1:
Interpret Supply and Demand Charts and Their Impact on the Economy of the Business
C10:
Determine the Role of Research and Development in Business
C10-1:
Identify Research and Development Methods
C10-2:
Research and Development Techniques
C10-3:
Determine the Benefits and Risks of Research and Development to Small and Medium-Sized Businesses
C10-4:
Research and Development for International Business
D:
Communication Skills
D1:
Develop Communication Skills
D1-1:
Identify Basic Communication Skills
D1-2:
Demonstrate Effective Communication Techniques
D1-3:
Demonstrate Active Listening Techniques
D1-4:
Demonstrate Effective Note-taking Skills
D2:
Document Instructions and Procedures
D3:
Demonstrate Business Communication Etiquette
D3-1:
Demonstrate Proper Business Etiquette Using Phone, Message Taking, Email
D3-2:
Demonstrate Proper Face-to-Face Business Etiquette
D4:
Demonstrate Formal Vs. Informal Writing
D4-1:
Determine Appropriate Uses of Informal Writing
D4-2:
Determine Appropriate Writing Styles for Email and Text Messages
D4-3:
Prepare a Formal Message from Informal Writing
D5:
Distinguish Verbal/Nonverbal Cues
D5-1:
Distinguish the Meanings of Nonverbal Cues
D6:
Participate in Group Discussions
D6-1:
Successful Group Discussions
D6-2:
Group Discussion Outcome and Follow-up
D7:
Practice Teamwork
D7-1:
Determine Individual Personality Preference and the Preferences of Others
D7-2:
Determine Stages of Teamwork Evolvement
D7-3:
Team Roles and Brainstorming
D7-4:
Work with a Team
D7-5:
Develop Human Relations Skills in the Workplace
D7-6:
Identify the Benefits and Pitfalls of Working on a Team
D7-7:
Evaluate Successful Team-Based Businesses
D8:
Deliver Oral Presentation
D8-1:
Presentations: Technology Tools
D8-2:
Presentations: Delivery Strategies
D8-3:
Presentations: Business
D8-4:
Presentations: Elements of a Persuasive Message
E:
World of Work Skills
E1:
Meet Deadlines
E1-1:
Determine Time Management Components
E1-2:
Meet Deadlines
E1-3:
Identify Consequences of Not Meeting Deadlines
E2:
Acknowledge Diverstiy
E2-1:
Recognize and Appreciate Different Personalities
E2-2:
Appreciate Cultural Differences
E2-3:
Tolerance and Conflict Resolution
E2-4:
Recognize Cultural Differences
E3:
Demonstrate Employability Skills
E3-1:
Obtain Education for a Job
E3-2:
Identify Occupational Competencies
E3-3:
Finding a Job
E3-4:
Apply for a Job
E3-5:
Writing a Resume and Letter of Application
E3-6:
Succeeding in a Job Interview
E3-7:
Determine Proper Business Workplace Attire
E4:
Apply Time Management Concepts
E4-1:
Workplace Organization and Management Techniques
E4-3:
Determine Cost of Misused Time
E5:
Display a Positive Attitude
E5-1:
Differentiate Between Constructive Vs. Negative Criticism
E5-2:
A Positive Attitude
E5-3:
Stress Management Techniques
E6:
Identify the Process of Conflict Resolution
E6-1:
Conflict Resolution Techniques
E6-2:
Conflict Resolution Case Studies
E6-3:
Workplace Violence
E6-4:
Preventive Management Techniques
E7:
Work Independently
E7-1:
Initiative and Self-Motivation
E7-2:
Evaluations and Self-Evaluations
E7-4:
Problem Solving Defined
E7-5:
Recognize Problem-Solving Methods of Learning
E9:
Show Respect
E9-1:
Social Skills: Workplace Colleagues
E9-2:
Social Skills: Customers
E9-4:
Demonstrate Respect in a Team Setting
E10:
Recognize the Importance of Civic Responsibility
E10-1:
Socially Committed Businesses
E10-2:
Civic Responsibilities of Businesses
E10-5:
Community-Based Projects
E11:
Identify the Impact of Unethical Behavior on Business and Individuals
E11-1:
Describe Ethics in Business
E11-2:
Research Business Impact of Unethical Behavior
E12:
Map Career Paths
E12-1:
Develop Goals
E12-2:
Junior Achievement
E12-3:
Career Path Selection
E12-4:
Research Careers, Identify Career Pathways of Interest, and Work Skills Needed
E12-5:
Career Interest Interview
E12-6:
Goal-Driven Career Plan
E12-7:
Cooperative Education
E13:
Define the Value of Professional Networking
E13-1:
Career Networking Strategies
E13-2:
Network Strategy Development
E14:
Recognize the Necessity of Lifelong Learning
E14-1:
Define Methods of Obtaining Education for a Job
E14-2:
Develop Career Advancement Strategies and Investigate Career Moves of Well-Known Individuals
E14-3:
Identify Sources of Learning
F:
Develop Leadership Skills in Business
F1:
Discover the History and Organization of Business Organizations
F1-1:
Student Business Organizations
F1-2:
Community-Based Professional Business Organizations
F1-3:
Membership Benefits in Professional Organizations
F2:
Recognize Opportunities in Student Organizations
F2-1:
FBLA Opportunities
F2-2:
Degrees, Awards, and Contests
F3:
Develop Leadership Skills
F3-1:
Student Organization Officer Duties and Responsibilities
F3-2:
Manage an Organizational Meeting
G:
Write Intensively for Business
G1:
Apply Writing Processes
G1-1:
Writing with the Five Ws
G1-2:
Outline Techniques
G1-3:
Write, Edit, Rewrite
G1-4:
Writing Mechanics
G1-5:
Proofreading Techniques
G2:
Conduct Research
G2-1:
Valid Sources of Information
G2-2:
Facts and Opinions
G2-3:
Research Citations
G2-4:
Plagiarism
G3:
Formulate Responses to Application Questions
G3-1:
Responses to a Variety of Job Application Questions
G3-2:
Responses to Possible Interview Scenarios
G3-3:
Cover Letters for a Variety of Jobs
G3-4:
Professional Resumes
G3-5:
Interview Follow-up and Thank-You Letters
G3-6:
Resignation Letters
G4:
Compose Business Documents
G4-1:
Professional Business Report Formats
G4-2:
Charts for Business Reports
G4-3:
Business Memo Components
G4-4:
Professional Business Letters
G4-5:
Professional Emails and Text Messages
G4-6:
Write Instructions for Various Business Operations
G4-7:
Technical Writing
G5:
Write Persuasively
G5-1:
Persuasive Writing
G5-2:
Sales and Marketing Letters and Flyers
G5-3:
Print and Online Marketing Materials
G5-4:
Situational Writing
H:
Reading Comprehension for Business
H1:
Demonstrate Various Reading Strategies
H1-1:
Pre-reading Activities
H1-2:
Main Idea
H1-3:
In-Class Reading
H1-4:
Graphic Organizers
H1-5:
Common Core Before-Reading Activities
H1-6:
Common Core During-Reading Activities
H1-7:
Common Core After-Reading Activities
H2:
Demonstrate Proficiency with Business, Marketing, and Management Vocabulary Terms
H2-1:
Personal Business Vocabulary
H2-2:
Computer Concepts Vocabulary
H2-3:
Summarization
H2-4:
Writing Exercises
H3:
Reading for P-S and Critical Thinking
H3-1:
Authors' Viewpoint
H3-2:
Financial Statement Interpretation
H3-3:
Inferences
H3-4:
Effective Advertising
H3-5:
College and Career Requirements
H3-6:
Criteria for Effective Marketing Plans
H3-7:
Criteria for Effective Business Plans
H4:
Reading for Information
H4-2:
Warranties
H4-5:
Credit Card Agreements and Finance Terms
H4-6:
Rental Contracts
H4-7:
Benefit and Compensation Packages
H4-8:
Loan Language
I:
Math for Business
I1:
Apply Consumer and Basic Math Skills
I1-1:
Make Change for a Customer
I1-2:
Checking Account Reconciliation
I1-3:
Budget Preparation and Interpretation
I1-4:
Financial Investments
I2:
Implement Business Math Skills
I2-1:
Basic Arithmetic Skills with a Business Inventory
I2-2:
Mental Math Estimation
I2-3:
Fraction and Percent Applications
I2-4:
Data Collection
I3:
Use Real World Data to Solve Problems
I3-1:
Problem Identification and Solution
I3-2:
Data Analysis
I3-3:
Spreadsheet Basics
I3-4:
Graphic Displays
CD: Career Development
A:
Who Am I?
A1:
Who Am I?
A1-1:
Determine Individual Personality Preference and the Preferences of Others
A1-2:
Select Careers and Various Paths
A1-3:
Research Careers, Identify Career Pathways of Interest, and Work Skills Needed
A1-4:
Recognize and Appreciate Different Personalities
A1-5:
Compare Two or More Authors’ Viewpoints on an Event or Issue
A1-6:
Culinary Career Paths
A1-7:
Alternative Culinary Arts Careers
A1-8:
Work with Interpersonal Dynamics
A1-9:
Use Non-Verbal Communication
A1-10:
Self-Understanding and Assessment
A1-11:
Exploring Career and Technical Student Organizations in Family & Consumer Sciences
A1-12:
Understanding FCCLA
A1-13:
Dress for the Job
A1-14:
Explore Careers in Consumer Skills
A1-15:
Entrepreneurial Skills
A1-16:
Recognize Opportunities for Future Employment and Advancement
A1-17:
Learning Styles
A1-18:
Student Strengths
A1-20:
Define the Roles in Game Development
A1-21:
List Employee Skill Requirements for Various Game Development Jobs
A1-22:
Identify Personal Values and Goals
B:
Where am I Going?
B1:
Where am I Going?
B1-1:
Career Opportunities Resulting from New Technologies
B1-2:
Explore Careers in Digital Imaging
B1-3:
Link Business Terminology to Career Paths
B1-4:
Identify Personal Financial Goals
B1-5:
Identify the Advantages and Disadvantages of Sole Proprietorship
B1-6:
Identify the Advantages and Disadvantages of Partnerships
B1-7:
Identify the Advantages and Disadvantages of Corporations
B1-8:
Identify the Advantages and Disadvantages of Owning a Franchise
B1-9:
Differentiate Between “For Profit” and “Not for Profit” Organizations
B1-10:
Develop Goals
B1-11:
Select Careers and Various Paths
B1-12:
Goal-Driven Career Plan
B1-13:
Obtain Education for a Job
B1-14:
Identify Occupational Competencies
B1-15:
Distinguish the Duties and Responsibilities of the Kitchen Brigade
B1-16:
Professional Organizations
B1-17:
Explore the Roles of Drafters
B1-18:
Explore the Roles of Designers
B1-19:
Explore the Roles of Engineers
B1-20:
Explore the Roles of Architects
B1-21:
Explore the History of Modeling
B1-22:
Exploring Careers in Food Science
B1-23:
Explore Careers in the Food Industry
B1-24:
Explore Careers in the Hospitality Industry
B1-25:
Explore Careers in the Clothing Industry
B1-26:
Explore Careers in Personal Services
B1-27:
Explore Careers in Human Growth and Development
B1-28:
Explore Careers in Consumer Skills
B1-29:
FCS Careers
B1-30:
Identify Volunteer Opportunities Across the Life Span
B1-31:
Develop Time Management Skills
B1-32:
Recognize Opportunities for Future Employment and Advancement
B1-33:
Child and Adult Care Professions and Education
B1-34:
Health Care Systems: Providers
B1-35:
Health Care Systems: Major Services
B1-36:
Health Care Systems: Government and Nonprofit Agencies
B1-37:
Health Care Systems: Government and Nonprofit Agencies
B1-38:
Identify Health Science Career Pathways
B1-39:
Career Searches
B1-40:
It’s All Academic
B1-41:
Let’s See Your Credentials
B1-42:
Medical Assistant Specialties
B1-43:
Applications and Uses of Nanotechnology
B1-44:
Environmental Manufacturing
B1-45:
Types of Environmental Manufacturing
B1-46:
Career Opportunities in Manufacturing
B1-47:
Making a Career Choice
B1-48:
Decision-Making Tools
B1-49:
Career Assessment
B1-50:
Nontraditional Careers
B1-62:
Define Game Genres and Categories
B1-63:
List Employee Skill Requirements for Various Game Development Jobs
C:
How Do I Get There?
C1:
How Do I Get There?
C1-1:
Create Positive First Impressions
C1-2:
Develop Keyword Resume
C1-3:
Demonstrate Effective Communication Techniques
C1-4:
Demonstrate Active Listening Techniques
C1-5:
Demonstrate Proper Business Etiquette Using Phone, Message Taking, Email
C1-6:
Demonstrate Proper Face-to-Face Business Etiquette
C1-9:
Work with a Team
C1-10:
Career Interest Interview
C1-11:
Develop Networking Strategies
C1-12:
Finding a Job
C1-13:
Apply for a Job
C1-14:
Writing a Resume and Letter of Application
C1-15:
Succeeding in a Job Interview
C1-16:
Determine Proper Business Workplace Attire
C1-17:
Food Service Equipment
C1-18:
Smallwares and Hand Tools
C1-19:
Knives and Cutlery
C1-20:
Proper Hygiene
C1-21:
Wear Professional Attire
C1-22:
Staff Training Plan
C1-23:
Behave Professionally
C1-24:
Defend Ideas
C1-25:
Obtaining Education for a Job
C1-26:
Identifying Occupational Competencies
C1-27:
Finding a Job
C1-28:
Applying for a Job
C1-29:
Writing a Résumé and Letter of Application
C1-30:
Succeeding in a Job Interview
C1-31:
Exploring Career and Technical Student Organizations in Family & Consumer Sciences
C1-32:
Interviews: Procedures and Techniques
C1-33:
Contact an Employer/Corporation
C1-34:
Write a Résumé with a Cover Letter
C1-35:
Complete a Job Application
C1-36:
Career Planning
C1-37:
Business Plans
C1-38:
Marketing Plans
C1-39:
Become Familiar with Education Standards
C1-40:
Plan Developmentally-Appropriate Activities
C1-41:
Identify Developmental Goals for Students and/or Clients
C1-42:
Explore Various Methods of Obtaining Resources and Supplies
C1-43:
Features of Developmental Theories
C1-44:
Career Searches
C1-45:
Career Portfolio
C1-46:
Career Planning
C1-47:
Writing a Resume
C1-48:
Employment Resources and Job Advertisements
C1-49:
Complete a Job Application
C1-50:
Prepare for an Interview
C1-51:
Leadership Skills
C1-52:
Speaking Skills
C1-53:
Listening Skills
C1-54:
Participate in Work-Based Learning
C1-55:
Resources to Complete Basic First-Aid Certification
C1-56:
Resources to Complete Advanced First-Aid Certification
C1-57:
Resources to Complete CPR Certification
C1-58:
Resources to Complete AED Certification
C1-59:
Professional Organizations
C1-60:
Demonstrate Communication Techniques
C1-61:
Effective Speaking Techniques
C1-62:
Active Listening Skills
C1-63:
Persuasive Presentations
C1-70:
Explain Object-Oriented Programming Terms
C1-71:
Apply Basic Math Skills to Create Scoring Schemes in a Simple Game
CE: Consumer Education
72:
Science of Textiles and Manufacturing
A(28):
Technology
A(28)12:
Describe the Concept of Technology
A(28)12-3:
Social Media Tools
A(28)15:
Discuss Globalization
A(28)15-1:
Determine Factors That Influence Global Business
A(28)15-2:
Summarize Global Business Opportunities
A(28)15-3:
Determine the Advantages and Pitfalls of Investing in Global Markets
A(28)16:
Identify Potential Trends in Technology
A(28)16-5:
Banking, Financial Services, and Accounting Technologies
A(28)17:
Develop Consumer Technical Knowledge
A(28)17-1:
Information Resources for Technology Consumers
A(29):
Food Science
A(29)1:
Introduction to Food Science
A(29)1-1:
Exploring Careers in Food Science
A(29)2:
Applying Chemistry and Physics to Foods
A(29)2-1:
Discussing the Laws Related to Food Additives and Safety
A(29)5:
Food Packaging and Labeling
A(29)5-3:
Explaining the Importance of a Food Label
A(29)5-4:
Analyzing the Contents of a Food Label
A(29)6:
Food Safety
A(29)6-3:
Identifying Government Agencies that Regulate Food
A(29)7:
Economics and Food
A(29)7-2:
Determining the Market for Organically Produced Foods
A(29)7-3:
Explaining the Development Process of New Food Products
A(51):
Culinary Arts
A(51)1:
Career Opportunities in Culinary Arts
A(51)1-1:
Culinary Career Paths
A(51)1-6:
Alternative Culinary Arts Careers
B(28):
Basic Skills
B(28)4:
Demonstrate Business Math Applications
B(28)4-1:
Use U.S. and Metric Measurements
B(28)4-2:
Determine Unit Prices
B(28)4-3:
Calculate Simple Interest
B(28)4-4:
Determine Compound Interest
B(28)4-6:
ATM Banking
B(28)4-7:
Online Banking
B(28)4-8:
Banking Options
B(28)5:
Use Business Terminology
B(28)5-2:
Identify and Describe Financial Terms Used in Media
B(28)5-3:
Personal Financial Documents: Checking Account
B(28)5-4:
Determine Budgeting Concepts
B(28)5-5:
Identify Personal Checking Account Needs
B(28)5-6:
Determine Sources of Credit
B(28)5-7:
Evaluate the Concept of Borrowing Money
B(28)5-8:
Compare Various Types of Investments
B(28)5-10:
Personal Financial Documents: Check Registers and Bank Statements
B(28)6:
Manage Personal Finances
B(28)6-1:
Identify Personal Financial Goals
B(28)6-2:
Determine the Concepts of Borrowing Money
B(28)6-3:
Determine the Sources of Credit Through the Use of Credit Cards
B(29):
Employability in Family and Consumer Science
B(29)3:
Using Mathematics Skills
B(29)3-1:
Using English and Metric Measurements
B(29)3-2:
Determining Area and Volume
B(29)3-3:
Calculating Interest Rates
B(29)6:
Exploring Ethical Issues
B(29)6-1:
Describing Ethics in Business
B(29)7:
Gaining Employment
B(29)7-4:
Finding a Job
B(29)7-5:
Applying for a Job
B(29)7-7:
Succeeding in a Job Interview
B(51):
Culinary Science
B(51)1:
Culinary Math
B(51)1-1:
Arithmetic Skills
B(51)1-2:
Convert Measurements for Culinary Arts Tasks
B(51)2:
Nutrition
B(51)2-3:
Food Labels
C(28):
Entrepreneur Skills and Business Concepts
C(28)1:
Explain Profit/Loss Concepts
C(28)2:
Define the Role of Marketing and Advertising in Business
C(28)2-1:
Explain the Role of Marketing
C(28)2-2:
Define the Role of Advertising
C(28)2-3:
Demonstrate Various Advertising Techniques
C(28)2-4:
The Role of Distribution in Marketing
C(28)2-5:
Demonstrate a Knowledge of Product Pricing and Target Marketing Strategies
C(28)2-6:
Recognize Marketing Strategies
C(28)4:
Identify Various Types of Business Ownerships
C(28)5:
Define the Role of a Business Plan
C(28)6:
Interpret Standard Business Reports and Data
C(28)6-1:
Identify Record-Keeping Methods
C(28)6-2:
Identify Net Worth, Cash Flow, Income Statements, and Computerized Record Keeping
C(28)6-3:
Distinguish Between Budgets and Financial Analysis Records
C(28)8:
Identify Global Impacts on Businesses and Individuals
C(28)9:
Identify Importance of Supply and Demand
C(28)10:
Determine the Role of Research and Development in Business
D(29):
Employability and Workplace Skills
D(29)1:
Practice Employabilityand Workplace Skills for FCS Occupations
D(29)1-2:
Manage Time
D(29)1-7:
Develop Self-Management Techniques
D(29)3:
Demonstrate Customer Service
D(29)3-2:
Confidentiality Laws
D(29)3-3:
Keep Employee/Employer/Customer Information Confidential
D(29)3-4:
Consumer/Customer Responsibilities
D(29)3-5:
Address Consumer/Customer Complaints
D(51):
Entrepreneurial Opportunities in the Culinary Business
D(51)1:
Operational Management
D(51)2:
Customer Service and Customer Relations
D(51)2-2:
Self-Management Skills
D(51)3:
Event Planning
D(51)4:
Food Cost Accounting
D(51)4-4:
Profit and Loss Statements
E(29):
Communication Skills
E(29)3:
Demonstrate Written Communication Skills
E(29)3-4:
Résumé with Cover Letter
E(29)3-5:
Job Application Strategies
E(29)3-9:
Letter of Complaint
F(29):
Career Exploration Skills
F(29)1:
Explore FCS Careers
F(29)1-1:
Career Interests and Aptitudes
F(29)1-2:
Careers in the Food Industry
F(29)1-3:
Careers in the Hospitality Industry
F(29)1-4:
Careers in the Clothing Industry
F(29)1-5:
Careers in Personal Services
F(29)1-6:
Careers in Human Growth and Development
F(29)1-7:
Careers in Consumerism
F(29)1-8:
FCS Careers
F(29)2:
Entrepreneurship in Family and Consumer Sciences
F(29)2-2:
Entrepreneurial Skills
F(29)2-3:
Career Planning
F(31):
Professional Practices
F(31)2:
Time Management Skills
F(31)2-1:
Time Management Skills
F(31)7:
Career Awareness, Career Ladders, and Opportunities for Advancement
F(31)7-2:
Human Growth and Development Careers
G(29):
Basic Skills for FCS
G(29)2:
Apply Mathematical Skills
G(29)2-1:
Identify Mathematics Skills Used in FCS Occupations
G(29)2-2:
Demonstrate Basic Arithmetic Skills
G(29)2-3:
Demonstrate Basic Mathematics Skills: Simple and Compound Interest
G(29)2-4:
Demonstrate Measurement Skills
G(31):
Program Administration
G(31)1:
Planning Budgets
G(31)1-1:
Estimating Supply Costs
G(31)1-3:
Compile a Supply List
G(31)1-4:
Budget Development
G(31)3:
Administrative Activities
G(31)4:
Public Relations Activities
H(29):
Develop Technology and Equipment Skills
H(29)1:
Basic Technology Skills for FCS
H(29)1-1:
FCS Technology
I(28):
Math for Business
I(28)1:
Apply Consumer and Basic Math Skills
I(28)1-2:
Balance a Checkbook
I(28)1-3:
Budget Preparation and Interpretation
I(28)1-4:
Financial Investments
I(28)2:
Implement Business Math Skills
I(28)2-1:
Basic Arithmetic Skills with a Business Inventory
I(28)2-2:
Mental Math Estimation2
I(28)2-3:
Fraction and Percent Conversions
J:
Health Care System
J1:
Health Science Technology
J1-1:
Health Care Systems: Providers
J1-2:
Health Care Systems: Major Services
J1-4:
Health Care Systems: Government and Non-Profit Agencies
K:
Science of Textiles and Manufacturing
K1:
Family and Consumer Sciences: Textiles & Design
K1-1:
Natural Fibers
K1-2:
Manufactured Fibers
ENT: Entrepreneurship
A(26):
Technology
A(26)5:
Construction Technologies
A(26)5-4:
Understand Gantt Charts and Time vs. Completion Curves
A(28):
Technology
A(28)12:
Describe the Concept of Technology
A(28)15:
Discuss Globalization
A(28)15-1:
Determine Factors That Influence Global Business
A(28)15-2:
Summarize Global Business Opportunities
A(28)15-3:
Determine the Advantages and Pitfalls of Investing in Global Markets
A(28)16:
Identify Potential Trends in Technology
A(28)16-4:
Marketing Technologies
A(28)16-5:
Banking, Financial Services, and Accounting Technologies
A(28)16-6:
Networking, Telecommunications, and Webinar Technologies
A(28)16-7:
Management and Information Processing Technologies
A(28)16-8:
Technology Trends for Entrepreneurs and Small Businesses
A(28)16-9:
Developing Technologies
A(28)17:
Develop Consumer Technical Knowledge
A(28)17-1:
Information Resources for Technology Consumers
A(29):
Food Science
A(29)1:
Introduction to Food Science
A(29)1-1:
Exploring Careers in Food Science
A(29)2:
Applying Chemistry and Physics to Foods
A(29)2-1:
Discussing the Laws Related to Food Additives and Safety
A(29)5:
Food Packaging and Labeling
A(29)6:
Food Safety
A(29)6-3:
Identifying Government Agencies that Regulate Food
A(29)7:
Economics and Food
A(29)7-2:
Determining the Market for Organically Produced Foods
A(35):
Soft Skills
A(35)1:
Value Creation
A(35)1-1:
Describe How Manufacturing Creates Value in the Economy
A(35)1-1:
Manufacturing: An Economic Value Add
A(35)1-2:
Manufacturing's Effect on Local Economies
A(35)1-2:
Trace the Value Creation Process in a Selected Project
A(35)1-3:
Develop a Model of How a Manufacturing Organization Affects a Local Economy
A(35)1-3:
Globally Competitive Manufacturing Organizations
A(35)2:
Competitiveness (Global and Local)
A(35)2-1:
Describe How Manufacturing Is Affected by the Global Economy
A(35)2-1:
Manufacturing and the Economy
A(35)2-2:
List Ways in Which Manufacturing Organizations Can Be Competitive in the Global Economy
A(51):
Culinary Arts
A(51)1:
Career Opportunities in Culinary Arts
A(51)1-1:
Culinary Career Paths
A(51)1-4:
Develop Professionalism
A(51)1-6:
Alternative Culinary Arts Careers
A(51)1-7:
Food Service Vendors
A(51)1-8:
Professional Organizations
A(54):
Green Construction Industry
A(54)1:
Green Construction Career Opportunities
A(54)1-1:
Career Opportunities in Green Construction
A(54)1-2:
Green Organizations and Resources
A(58):
Introduction to the Paralegal Profession
A(58)1:
Legal Systems
A(58)1-1:
Government: Structure and Functions
A(58)1-2:
Law
A(58)1-3:
Statutes and Common Law
A(58)5:
Practice Areas
A(58)5-5:
Business Structures
B(27):
Career Exploration
B(27)3:
Career Planning and Job Seeking
B(27)3-8:
Leadership Skills
B(28):
Basic Skills
B(28)4:
Demonstrate Business Math Applications
B(28)4-6:
ATM Banking
B(28)4-7:
Online Banking
B(28)4-8:
Banking Options
B(28)5:
Use Business Terminology
B(28)5-2:
Identify and Describe Financial Terms Used in Media
B(28)5-6:
Determine Sources of Credit
B(28)5-7:
Evaluate the Concept of Borrowing Money
B(28)5-8:
Compare Various Types of Investments
B(28)6:
Manage Personal Finances
B(29):
Employability in Family and Consumer Science
B(29)3:
Using Mathematics Skills
B(29)3-3:
Calculating Interest Rates
B(29)6:
Exploring Ethical Issues
B(29)6-1:
Describing Ethics in Business
B(29)7:
Gaining Employment
B(34):
Medical Front-Office Procedures
B(34)1:
Perform Clerical Duties
B(34)1-7:
Patient and Office Records
B(34)1-8:
Inventory Control
B(34)1-9:
Pre-Hospital Patient Care Report Writing (SOAPE)
B(34)2:
Office Management
B(34)2-1:
Office and Lab Equipment: Open and Close, Start-Up and Shut-Down
B(34)3:
Billing and Coding Duties
B(34)3-1:
Perform Pre-Certification, Third-Party and Managed Care Duties
B(34)3-2:
Assist and Refer Patients with Billing, Insurance and Financial Aid Issues
B(34)3-3:
Know ICD-9 (International Classification of Diseases) & CPT (Current Procedural Technology) Codes (billing and diagnostic codes)
B(54):
Employability Skills
B(54)1:
Green Construction Career Development
B(54)1-1:
Leadership Skills
C(28):
Entrepreneur Skills and Business Concepts
C(28)1:
Explain Profit/Loss Concepts
C(28)1-1:
Identify Business Goals—Profit
C(28)1-3:
Explain Company Actions Following a Declared Profit and a Declared Loss
C(28)2:
Define the Role of Marketing and Advertising in Business
C(28)2-1:
Explain the Role of Marketing
C(28)2-2:
Define the Role of Advertising
C(28)2-3:
Demonstrate Various Advertising Techniques
C(28)2-4:
The Role of Distribution in Marketing
C(28)2-5:
Demonstrate a Knowledge of Product Pricing and Target Marketing Strategies
C(28)2-6:
Recognize Marketing Strategies
C(28)4:
Identify Various Types of Business Ownerships
C(28)4-1:
Identify the Advantages and Disadvantages of Sole Proprietorship
C(28)4-2:
Identify the Advantages and Disadvantages of Partnerships
C(28)4-3:
Identify the Advantages and Disadvantages of Corporations
C(28)4-4:
Identify the Advantages and Disadvantages of Owning a Franchise
C(28)4-5:
Differentiate Between “For Profit” and “Not for Profit” Organizations
C(28)5:
Define the Role of a Business Plan
C(28)5-1:
Identify the Purpose of a Business Plan
C(28)5-2:
Identify the Components of a Business Plan
C(28)5-3:
Assessment and Creation of Business Plans
C(28)6:
Interpret Standard Business Reports and Data
C(28)6-1:
Identify Record-Keeping Methods
C(28)6-2:
Identify Net Worth, Cash Flow, Income Statements, and Computerized Record Keeping
C(28)6-3:
Distinguish Between Budgets and Financial Analysis Records
C(28)6-4:
Identify Strengths and Weaknesses of Businesses by Reviewing Financial Statements and Reports
C(28)8:
Identify Global Impacts on Businesses and Individuals
C(28)8-1:
Identify the Aspects of a Changing Global Marketplace
C(28)8-2:
Explain the Advantages and Disadvantages of a Changing Global Marketplace
C(28)9:
Identify Importance of Supply and Demand
C(28)9-1:
Interpret Supply and Demand Charts and Their Impact on the Economy of the Business
C(28)10:
Determine the Role of Research and Development in Business
C(28)10-1:
Identify Research and Development Methods
C(28)10-2:
Research and Development Techniques
C(28)10-3:
Determine the Benefits and Risks of Research and Development to Small and Medium-Sized Businesses
C(28)10-4:
Benefits and Risks of Research and Development to International Businesses
C(56):
Business of Textiles
C(56)4:
Marketing
C(56)4-4:
Visual Merchandising Displays
C(56)4-5:
Product Promotion
C(56)4-6:
Sales
C(58):
The Law Office
C(58)1:
Time Management
C(58)1-2:
Standard Time Keeping and Billing Practices
C(58)2:
Calculations
C(58)2-1:
Simple and Compound Interest
C(58)2-2:
Percentages
C(58)2-3:
Standard Budget Procedures
D(29):
Employability and Workplace Skills
D(29)1:
Practice Employabilityand Workplace Skills for FCS Occupations
D(29)1-2:
Manage Time
D(29)1-4:
Dress for the Job
D(29)1-5:
Use SOPs (Standard Operating Procedures)
D(29)1-6:
Adapt to a Changing Environment
D(29)1-7:
Develop Self-Management Techniques
D(29)3:
Demonstrate Customer Service
D(29)3-1:
Customer-Service Techniques
D(29)3-2:
Confidentiality Laws
D(29)3-3:
Keep Employee/Employer/Customer Information Confidential
D(29)3-5:
Address Consumer/Customer Complaints
D(51):
Entrepreneurial Opportunities in the Culinary Business
D(51)1:
Operational Management
D(51)1-1:
Staff Training Plan
D(51)1-2:
Budgets
D(51)1-3:
Restaurant Management
D(51)1-4:
Food and Supply Purchasing
D(51)1-5:
Coordinate Production to Service
D(51)1-6:
Marketing Plan
D(51)2:
Customer Service and Customer Relations
D(51)2-2:
Self-Management Skills
D(51)3:
Event Planning
D(51)3-1:
Event Marketing
D(51)3-2:
Event Managing
D(51)4:
Food Cost Accounting
D(51)4-1:
Inventory Control Measures
D(51)4-3:
Calculate Food Cost and Menu Prices
D(51)4-4:
Profit and Loss Statements
D(54):
Renewable Energy
D(54)3:
Cost Benefit Analysis
D(54)3-1:
Life Cycle Costs
D(58):
Legal Research and Communication
D(58)1:
Verbal Communication Skills
D(58)1-1:
Public Speaking Skills
E(29):
Communication Skills
E(29)3:
Demonstrate Written Communication Skills
E(29)3-1:
Memo Composition
E(29)3-2:
Electronic Communication Strategies
E(29)3-3:
Employer and Corporate Contact Strategies
E(29)3-6:
Business Script Writing
F(29):
Career Exploration Skills
F(29)1:
Explore FCS Careers
F(29)1-1:
Career Interests and Aptitudes
F(29)1-3:
Careers in the Hospitality Industry
F(29)1-4:
Careers in the Clothing Industry
F(29)1-5:
Careers in Personal Services
F(29)1-7:
Careers in Consumerism
F(29)1-8:
FCS Careers
F(29)2:
Entrepreneurship in Family and Consumer Sciences
F(29)2-1:
Self-Employment Opportunities
F(29)2-2:
Entrepreneurial Skills
F(29)2-3:
Career Planning
F(29)2-4:
Business Plans
F(29)2-5:
Marketing Plans
G(29):
Basic Skills for FCS
G(29)2:
Apply Mathematical Skills
G(29)2-3:
Demonstrate Basic Mathematics Skills: Simple and Compound Interest
G(31):
Program Administration
G(31)1:
Planning Budgets
G(31)1-1:
Estimating Supply Costs
G(31)1-3:
Compile a Supply List
G(31)1-4:
Budget Development
G(31)3:
Administrative Activities
G(31)3-1:
Administrative Skills
G(31)3-2:
Child and Adult Care Center Documentation
G(31)4:
Public Relations Activities
G(31)4-1:
Marketing Plans: Developmental or Intergenerational Center
G(31)4-2:
Marketing Plans: Collaboration
G(31)4-3:
Marketing Materials
G(37):
Basic Business Skills
G(37)4:
Determine the Number of Units That Can Be Sold—Speculate Sales
G(37)4-1:
Market Pricing of a Video Game
H(29):
Develop Technology and Equipment Skills
H(29)1:
Basic Technology Skills for FCS
H(29)1-4:
Online Inquiry Tools
H(29)1-5:
Online Tools to Troubleshoot Technology Problems
I(30):
Project Management
I(30)1:
Resource Management in Drafting and Design
I(30)1-1:
Leadership Skills
DD: Drafting & Design
A:
Media, Equipment and Reproduction Methods
A1:
Manual Drafting
A1-1:
Identify Various Manual Drafting Tools and Equipment
A1-2:
Demonstrate the Use of Various Manual Drafting Tools and Equipment
A1-3:
Read Metric Scales
A1-4:
Use Drafting Media
A2:
Hand Lettering
A2-1:
Identify Lettering Techniques and ASME Standards
A2-2:
Draw Letters and Numbers Using Single-Stroke Gothic Font
A2-3:
Draw Capital Letters, Whole Numbers, and Fractions
A3:
Free-Hand Sketching
A3-1:
Identify Freehand Sketching Techniques and Processes
A3-2:
Replicate an Object Using the Alphabet of Lines
A3-3:
Reproduce Proportional Views of Objects
A3-4:
Aligning Views to a 90-Degree Projection
A3-5:
Identify True Shape (TS), Foreshortened (FS), and Edge Views (EV) of an Object
B:
Computer-Aided Drafting and Design
B1:
Computer-Aided Drafting and Design (CADD)
B1-1:
Employment Opportunities in CADD
B1-2:
CADD Equipment and Supplies
B1-3:
Identify CADD Industry Skills and Standards
B1-4:
Introduce the CADD Environment
B1-5:
Industry Uses of CADD
B1-6:
Explore Features of CADD
B2:
Using CADD Software
B2-1:
CADD Software Set-up
B2-2:
Noun-Verb and Verb-Noun Syntax
B2-3:
Identify Basic Commands to Draw Symbols and Objects
B2-4:
Use Layers
B2-5:
Scale Drawings for Plotting and Printing
C:
Orthographic and Multi-View Projection
C1:
Orthographic and Multiview Projection
C1-1:
Identify the Properties of Orthographic Projection
C1-2:
Produce Sketches Using Orthographic Projection
C1-3:
Produce CADD Drawings Using Orthographic Projection
C1-4:
Alphabet of Lines
C1-5:
Create Proportional Views of Orthographic Figures
C2:
Multiview Projections
C2-1:
Properties of Multiview Projection
C2-2:
Produce Sketches Using Multiview Projection
C2-3:
Produce CADD Drawings Using Multiview Projection
C2-4:
Proportional Views of Multiview Figures
C3:
Representations of Orthographic and Multi-View Proejctions
C3-1:
Demonstrate Drilled, Blind Hole, Counterbored, and Countersunk Representations
C3-2:
Intersections and Tangencies, Mitre Lines, and Planes of Projection
C3-3:
Identify Filets, Rounds, and Runouts
C3-4:
Differentiate Between First-Angle Projections and Third-Angle Projection
C3-5:
Introduction to Dimensioning
C3-6:
Characteristics of Dimensioning
C3-7:
Dimensioning Systems and Practices
D:
Oblique and Axonometric Projection
D1:
Oblique and Axonometric Projection
D1-1:
Oblique and Axonometric Projection
D1-2:
Produce a Sketch of an Object Using Oblique Projection
D1-3:
Produce a Sketch of an Object Using Axonometric Projection
D1-4:
Produce CADD Drawings Using Oblique and Axonometric Projection
D1-5:
Apply the Alphabet of Lines to Oblique Drawings
D1-6:
Apply the Alphabet of Lines to Axonometric Drawings
D1-7:
Proportional Views of Oblique Projections
D1-8:
Produce Proportional Views of Axonometric Projections
D2:
Multiview Projections
E:
Historical Perspectives of the Drafting and Design Field Industry
E1:
History and Art of Design
E1-1:
The History of Art and Design
E1-2:
The History of Design: Architects, Engineers, and Designers
E1-3:
Explore the Nature of Materials
E1-4:
Explore the Art of Design
E2:
Design Briefs
E2-1:
Explore the Roles of Drafters
E2-2:
Explore the Roles of Designers
E2-3:
Explore the Roles of Engineers
E2-4:
Explore the Roles of Architects
F:
Design Process
F1:
Overview of the Design Process
F1-1:
Use a Design Process
F1-2:
History of the Design Process
F2:
Design Briefs
F2-1:
Manufacturing Design Briefs
F2-2:
Energy and Power Systems Design Briefs
F2-3:
Transportation Systems Design Briefs
F2-4:
Communication Design Briefs
F2-5:
Construction Design Briefs
F2-6:
Craftsmanship
G:
Creative Problem Solving
G1:
Thinking and Questioning Skills
G1-1:
Use Critical Thinking for Design
G1-2:
Design Questions
G1-3:
Problem-Solving Techniques
G2:
Interpersonal Skills/Design Team Responsibility
G2-1:
Design Features Critique
G2-2:
Environmentally Sensitive Design Features
G2-3:
Environmentally Responsible Designs
G2-4:
Behave Professionally
H:
Communication Skills
H1:
Communicating On-The-Job
H1-1:
Interpersonal Communication
H1-2:
Work with Interpersonal Dynamics
H1-3:
Effective and Efficient Communication
H2:
Presentation Skills
H2-1:
Nonverbal Communication
H2-2:
Defend Your Ideas
H2-3:
Presentation Skills: Mediums
H2-4:
Presentation Skills: Portfolio Development
I:
Project Management
I1:
Resource Management in Drafting and Design
I1-1:
Leadership Skills
I1-2:
Teamwork
I1-3:
Mentoring Relationships
I2:
Tracking and Managing the Drafting and Design Project
I2-1:
Project Management Strategies and Techniques
I2-2:
Organizational Skills
J:
Graphic Agility
J1:
Computer Applications: CAD (2D Drafting Techniques)
J1-1:
CAD Software Set-Up
J1-2:
Use Command CAD Input Options
J1-3:
Draw Symbols Using Basic CAD Commands
J1-4:
Use Basic Commands to Draw Objects
J1-5:
Demonstrate the Principles of Layer Management for CAD Programs
J1-6:
Produce Scale Drawings for Plotting
J2:
Geometric Construction
J2-1:
Define and Use Basic Geometric Techniques
J2-2:
Define and Use Ellipses and Conic Sections
J2-3:
Helixes and Spirals
J3:
Principles of Dimensioning
J3-1:
Demonstrate Basic Dimensioning Techniques
J3-2:
Demonstrate Advanced Dimensioning Procedures
J3-3:
Demonstrate Geometric Dimensioning and Tolerance Procedures
J3-4:
Interpret and Use Dimension Text and Notes
J4:
Pictorial Drawing
J4-1:
Pictorial Drawings and Sketches
J4-2:
Pictorial Drawings and Sketches Using CADD
J4-3:
Proportional Views
J4-4:
Perspective Projection Methods
J5:
Computer Applications: 3D Design Visualization Modeling
J5-1:
Computer Visualization Models
J5-2:
3D Modeling and Desktop Publishing
J6:
Computer Applications: 3D Parametric Design Modeling
J6-1:
Precision Modeling for Manufacturing
J6-2:
3D Solid Modeling
J6-3:
3D Parametric Solid Modeling
J7:
Computer Applications: 3D Building Information Modeling
J7-1:
3D Modeling Programs: Architecture and Construction
J7-2:
3D Modeling Programs: Architecture and Construction Tools
J8:
Print Reading—Lines & Symbols
J8-1:
Print Reading: ASME Scale
J8-2:
Print Reading: CAD Symbol Libraries
J8-4:
Print Reading: Plumbing Design
J8-5:
Print Reading: Welding Design
J8-6:
Print Reading: Economic Development and Transportation Projects
J8-7:
Print Reading: Threads
J8-8:
Print Reading: Maps
J8-9:
Print Reading: Graphics
J8-10:
Print Reading: Design Materials
J9:
Visual Literacy
J9-1:
Demonstrate Principles of Composition
J9-2:
Demonstrate Principles of Proportion
J9-3:
Employ Color Theory in Design
J9-4:
Use of Light and Shadow
J9-5:
Demonstrate Rendering Techniques
J9-6:
Use of Lines
J10:
Industrial Applications—Terminology Symbols
J10-1:
Terminology and Symbols: Architecture
J10-2:
Terminology and Symbols: Mechanical
J10-3:
Terminology and Symbols: Construction
J10-4:
Terminology and Symbols: Electricity and Electronics
J10-5:
Terminology and Symbols: Automotive Design
J10-6:
Terminology and Symbols: Transportation and Logistics
J10-7:
Terminology and Symbols: Civil Engineering
J10-8:
Terminology and Symbols: Manufacturing Industry
J10-9:
Terminology and Symbols: Extractive Industry
J10-10:
Terminology and Symbols: Bio-Industry
J10-11:
Terminology and Symbols: Medical Industry
J10-12:
Terminology and Symbols: Food Processing
K:
Physical Model Building in Architectural Design
K1:
Physical Model Building
K1-3:
The Meaning of Lines
K1-4:
Development Model
K1-5:
Produce a Presentation Model
K1-6:
Produce a Mechanical Model
FCS: Introduction to FCS Careers
A:
Food Science
A1:
Introduction to Food Science
A1-1:
Food Science Careers
A1-2:
Major Food Nutrients
A1-3:
How Diet Impacts Health
A2:
Applying Chemistry and Physics to Foods
A2-1:
Food Additives and Safety Laws
A3:
Food Microbiology
A3-1:
Prevention of Food Spoilage
A3-2:
Food-Borne Illnesses and Their Prevention
A4:
Handling and Processing Food
A4-1:
Food Sanitation Basics
A4-2:
Personal Hygiene and Food Processing
A4-3:
Food Processing Equipment Sanitation Standards
A4-4:
Safe Food Storage at Home
A4-5:
Safe Food Handling and Preparation at Home
A5:
Food Packaging and Labeling
A5-1:
Food Packaging
A5-2:
Food Packaging: Materials and Forms
A5-3:
Food Label Requirements
A5-4:
Food Label Information
A6:
Food Safety
A6-1:
Food Safety Risks: Physical, Biological, and Chemical
A6-2:
Food-Related Carcinogens
A6-3:
U.S. Food Regulatory Agencies
A7:
Economics and Food
A7-1:
Food Preference Patterns: Cultural and National
A7-2:
Organically Produced Foods
A7-3:
New Food Product Development
B:
Employability in Family and Consumer Science
B1:
Developing Personal Skills
B1-1:
Self-Understanding and Assessment
B1-2:
Human Relations Skills in the Workplace
B2:
Developing Communication Skills
B2-1:
Introduction to Communication
B2-2:
Effective Communication Techniques
B2-3:
Effective Speaking Techniques
B2-4:
Listening Techniques
B2-5:
Persuasive Messages: Organizing and Presenting
B2-6:
Communication Skills in Appropriate Situations
B3:
Using Mathematics Skills
B3-1:
English and Metric Measurements
B3-2:
Area and Volume
B3-3:
Interest Rate Calculations
B4:
Demonstrating Problem-Solving Skills
B4-1:
Problem Solving
B4-2:
The Problem-Solving Method of Learning
B5:
Developing Transition Skills
B5-1:
Transition Skills in Family and Consumer Science Occupations
B6:
Exploring Ethical Issues
B6-1:
Ethics in Business
B7:
Gaining Employment
B7-1:
Goal Setting
B7-2:
Education for a Job
B7-3:
Occupational Competencies
B7-4:
Job Search Strategies
B7-5:
Job Applications
B7-6:
Résumés and Letters of Application
B7-7:
Job Interview Techniques
B7-8:
Conflicts and Their Resolution
B8:
Developing Safety Skills
B8-1:
Where Accidents Occur and Agencies Associated with Workplace Safety
B8-2:
Why Accidents Occur and How to Prevent Them
C:
Introduction to FCCLA
C1:
The Basics of Membership
C1-1:
Family, Career and Community Leaders of America (FCCLA)
C1-2:
FCCLA: Facts and National Programs
C1-3:
FCCLA Meetings: Preparing and Conducting
C1-4:
The FCCLA Planning Process
D:
Employability and Workplace Skills
D1:
Practice Employabilityand Workplace Skills for FCS Occupations
D1-1:
Exhibit a Positive Work Attitude
D1-2:
Manage Time
D1-3:
Be Responsible on the Job
D1-4:
Dress for the Job
D1-5:
Use SOPs (Standard Operating Procedures)
D1-6:
Adapt to a Changing Environment
D1-7:
Develop Self-Management Techniques
D1-8:
Demonstrate Various Problem-Solving Processes
D2:
Practice Teamwork
D2-1:
Team Settings
D2-2:
Teams and Diversity
D2-3:
Teams and Cooperation
D3:
Demonstrate Customer Service
D3-1:
Customer-Service Techniques
D3-2:
Confidentiality Laws
D3-3:
Keep Employee/Employer/Customer Information Confidential
D3-4:
Consumer/Customer Responsibilities
D3-5:
Address Consumer/Customer Complaints
E:
Communication Skills
E1:
Communication Skills
E1-1:
Identify Communication Skills
E1-2:
Practice Effective Communication Skills
E1-3:
Use Effective Communication Skills for the Situation
E1-4:
Problem-Solving Techniques
E1-5:
Deliver a Speech, Prepared Message, Presentation
E1-6:
Interviews: Procedures and Techniques
E1-8:
Interviews: Three Random Questions
E2:
Demonstrate Nonverbal Communication Skills
E2-1:
Nonverbal Communication
E2-2:
Interpret Pattern Envelope Charts
E2-3:
Manipulate Charts, Graphs, Recipes, Patterns, Floor Plans, and Flow Charts
E2-4:
Read Audience, Colleague, and Customer Body Language
E3:
Demonstrate Written Communication Skills
E3-1:
Memo Composition
E3-2:
Electronic Communication Strategies
E3-3:
Employer and Corporate Contact Strategies
E3-4:
Résumé with Cover Letter
E3-5:
Job Application Strategies
E3-6:
Business Script Writing
E3-7:
Basic Menu Writing
E3-8:
Catering and Carry-Out Brochure Writing
E3-9:
Letter of Complaint
F:
Career Exploration Skills
F1:
Explore FCS Careers
F1-1:
Career Interests and Aptitudes
F1-2:
Careers in the Food Industry
F1-3:
Careers in the Hospitality Industry
F1-4:
Careers in the Clothing Industry
F1-5:
Careers in Personal Services
F1-6:
Careers in Human Growth and Development
F1-7:
Careers in Consumerism
F1-8:
FCS Careers
F1-9:
Evaluate Products Using Industry Standards
F2:
Entrepreneurship in Family and Consumer Sciences
F2-1:
Self-Employment Opportunities
F2-2:
Entrepreneurial Skills
F2-3:
Career Planning
F2-4:
Business Plans
F2-5:
Marketing Plans
G:
Basic Skills for FCS
G1:
Develop Reading and Vocabulary Skills
G1-1:
Use Appropriate FCS Vocabulary
G1-2:
Demonstrate Basic Recipe Terminology Skills
G2:
Apply Mathematical Skills
G2-1:
Mathematics Skills Used in FCS Occupations
G2-2:
Basic Arithmetic Skills
G2-3:
Basic Mathematics Skills: Simple and Compound Interest
G2-4:
Measurement Skills
G2-5:
Mathematical Components: Evaluating Elements and Principles of Design
G2-6:
Basic Mathematics Skills: Food Service and Lodging Applications
G3:
Apply Science Skills in Laboratory Work Settings
G3-1:
Identify Science Skills Used in FCS Occupations
G3-2:
Demonstrate Science Skills Used in the Food Industry
G3-3:
Science Skills in the Hospitality Industry: Environmental Practices
G3-4:
Science Skills in the Clothing and Fashion Merchandising Industry
G3-5:
Demonstrate Science Skills Used in the Human Growth and Development Industry
G3-6:
Science Skills in the Personal Care Industry: Hair, Skin, Nails, and Spas
G3-7:
Science Skills in the Personal Care Industry: Nutrition, Weight Control, and Rehabilitation Techniques
G3-8:
Science Skills in the Hospitality Industry: Scientific Management of Production, Fabrics, and Cleaning
G4:
Follow Safety Practices in Laboratory Work Settings
G4-1:
Practice Sanitation Standards That Prevent Biological Hazards
G4-2:
Identify OSHA Standards: Physical and Chemical Hazards
G4-3:
Follow Safety Procedures and Accident Prevention Techniques
G5:
Follow Sanitation Practices in Laboratory Work Settings
G5-1:
Standards of Personal Hygiene
G5-2:
Basic Workplace Sanitation Procedures
G5-3:
Personal Hygiene to Standards
G6:
Develop Social Skills
G6-1:
Community Resources
G6-2:
Individual and Team Tasks
G6-3:
Etiquette Skills
G6-4:
Cultural Differences
G6-5:
Culture and Food
H:
Develop Technology and Equipment Skills
H1:
Basic Technology Skills for FCS
H1-1:
FCS Technology
H1-2:
FCS Technology and Equipment
H1-3:
Web 2.0 Technology Skills Development
H1-4:
Online Inquiry Tools
H1-5:
Online Tools to Troubleshoot Technology Problems
H2:
Demonstrate Use of FCS-Related Software Programs
H2-1:
Technology Research of Health and Nutrition Issues
H2-2:
FCS Technology Activities
H2-3:
Floor Plans
CA: Foods, Nutrition, and Culinary Arts
A:
Culinary Arts
A1:
Career Opportunities in Culinary Arts
A1-1:
Culinary Career Paths
A1-2:
Distinguish the Duties and Responsibilities of the Kitchen Brigade
A1-3:
Duties and Responsibilities of the Front of the House
A1-4:
Professionalism
A1-5:
Work Skills
A1-6:
Alternative Culinary Arts Careers
A1-7:
Food Service Vendors
A1-8:
Professional Organizations
A2:
Culinary Vocabulary
A2-1:
Food Service Equipment
A2-2:
Smallwares and Hand Tools
A2-3:
Knives and Cutlery
A2-4:
Culinary Arts Terms
A2-5:
Selling Techniques
B:
Culinary Science
B1:
Culinary Math
B1-1:
Arithmetic Skills
B1-2:
Convert Measurements for Culinary Arts Tasks
B2:
Nutrition
B2-1:
Basic Nutrition Concepts: Nutrients, Nutritional Value, and Balanced Diets
B2-2:
Basic Nutrition Concepts: Macronutrients, Micronutrients, and Water
B2-3:
Food Labels
B2-4:
Healthy Eating Guidelines
B2-5:
Basic Cooking Techniques
B3:
Food Science
B3-1:
Sensory Perception
B3-2:
Properties and Applications of Flour and Sugar
B3-3:
The Science of Thickening Agents
B3-4:
Organic Products
B3-5:
The Properties of Fat
B3-6:
Protein Cookery
B3-7:
Leavening Agents
B3-8:
Emulsions
B3-9:
pH in Cooking
B3-10:
Science of Smoking Foods
B3-11:
Brining Techniques
B3-12:
Curing Techniques
B3-13:
Sugar Crystallization
B3-14:
Enzymatic Browning
B3-15:
Molecular Gastronomy Techniques
B4:
Green Technology
B4-1:
Waste Management
B4-2:
Sustainable Products
B4-3:
Minimize Carbon Footprint Emissions
B6:
Dietary Plans
B6-1:
Dietary Preferences
B6-2:
Special Diets
B6-3:
Therapeutic Diets: Adjusting Nutrients and Texture
B6-4:
Therapeutic Diets: Weight Control
B6-5:
Food Allergies
B6-6:
Food Intolerance and Unregulated Food Allergies
B6-7:
Dietary Guidelines and Healthy Alternatives
B7:
Professional Skills
B7-1:
Menu Writing and Analysis
B7-3:
Media Skills and Instructional Materials
B7-4:
Interpersonal Communication Skills
B7-5:
Nutrition History Interview Skills
C:
Preparing Foods
C1:
Becoming a Kitchen Professional
C1-1:
Proper Hygiene
C1-2:
Wear Professional Attire
C2:
Kitchen Safety
C2-1:
Kitchen Safety Procedures
C2-2:
Fire Safety Procedures and SOPs
C2-3:
Kitchen Tools and Equipment Safety
C2-4:
Basic First Aid
C3:
Safe Food Handling
C3-1:
Food Storage Techniques
C3-2:
Proper Food Storage Temperatures
C3-3:
Industry Rules and Regulations
C3-4:
Food Borne Illness Prevention
C3-5:
Stock Rotation Plan
C4:
Food Preparation
C4-1:
Professional Knife Skills
C4-2:
Table Service: Back of the House Pre-Preparation
C4-3:
Table Service: Front of the House Pre-Preparation
C4-4:
Moist Cooking Methods
C4-5:
Dry Cooking Methods
C4-6:
Combination Cooking Methods
C4-7:
Explain Methods of Heat Transfer
C4-8:
Attractive Food Presentation
C4-9:
Catering: Carryout Service and Packaging
C4-10:
Catering: Off-Premises Service
C5:
Menu Planning
C5-1:
Identify Menu Types
C5-2:
Themed Menus
C5-3:
Service Styles and Table Settings
C6:
Seasonings and Flavorings
C6-1:
Seasonings and Flavorings
C6-2:
Herbs, Spices, and Extracts
C6-3:
Nuts and Seeds
C6-4:
Oils, Vinegars, and Condiments
C7:
Regional and International Cuisine
C7-1:
History of Regional and International Foods
C7-2:
History of Foods and Techniques
C7-3:
Ethnic-Specific Food Combinations
C7-4:
New England Cuisine
C7-5:
Midwestern Cuisine
C7-6:
Southern Cuisine
C7-7:
Louisiana Cuisines
C7-9:
California Cuisine
C7-10:
Hawaiian Cuisine
C7-20:
African Cuisines
C8:
Baking and Pastry
C8-1:
Baking and Pastry Chemistry
C8-2:
Leavening Agents
C8-3:
Butter Cakes
C8-4:
Foam Cakes
C8-5:
Custards and Puddings
C8-6:
Icings and Glazes
C8-7:
Pies: Fruit and Custard Fillings and Flaky Crusts
C8-14:
Choux Pastry: Preparation and Baking
C9:
Stocks, Sauces, and Soups
C9-1:
Prepare Stocks for Various Uses
C9-2:
Examine Types of Soups
C9-3:
Use Thickening Agents for Soups and Sauces
C9-4:
Prepare Sauces: Mother and/or Grand
C9-5:
Small Sauces
C9-6:
Salsa, Chutney, Relish, and Coulis
C10:
Meat, Poultry, and Seafood
C10-1:
Beef
C10-2:
Veal and Lamb
C10-3:
Variety Meats
C10-4:
Poultry
C10-5:
Fish and Shellfish
C10-6:
Game Meat Preparation
C10-7:
Pork
C10-8:
Vegetable Proteins: Vegetarian Diets
C10-9:
Vegetable Proteins: Vegan Diets
C11:
Fruits and Vegetables
C11-1:
Classify Fruits by Type and Intended Use
C11-2:
Classify Vegetables by Type and Intended Use
C12:
Potatoes, Pasta, and Grains
C12-1:
Classify Potatoes
C12-2:
Pasta: A Historical Perspective
C12-3:
Classify Grains
C12-4:
Select and Prepare Potatoes
C12-5:
Pasta: Selection, Preparation, Cooking, and Serving
C12-6:
Grains: Selection and Preparation
C13:
Hors d'oeuvres, Canapes, Appetizers, and Sandwiches
C13-1:
Sandwiches
C13-2:
Hors d‘oeurves and Canape Varieties and Components
C13-3:
Garnishes for a Variety of Uses
C14:
Breakfast Cookery
C14-1:
Purchase, Store, and Prepare Eggs
C14-2:
Breakfast Meats
C14-3:
Breakfast Foods
C15:
Garde Manger
C15-1:
Salads
C15-2:
Identify Cheeses
C15-3:
Identify and Prepare Dressings
C16:
Beverages
C16-1:
Coffees and Teas
C16-2:
Profits from Tea and Coffee Sales
C16-3:
Beverages
D:
Entrepreneurial Opportunities in the Culinary Business
D1:
Operational Management
D1-1:
Staff Training Plan
D1-2:
Budgets
D1-3:
Restaurant Management
D1-4:
Food and Supply Purchasing
D1-5:
Coordinate Production to Service
D1-6:
Marketing Plan
D1-7:
Restaurant Management: Operations
D2:
Customer Service and Customer Relations
D2-1:
Work Attitude
D2-2:
Self-Management Skills
D3:
Event Planning
D3-1:
Event Marketing
D3-2:
Event Management
D4:
Food Cost Accounting
D4-1:
Inventory Control Measures
D4-2:
Food Cost Percentage
D4-3:
Calculate Food Cost and Menu Prices
D4-4:
Profit and Loss Statements
D4-5:
Full Product Utilization
GEEC: Green and Energy-Efficient Construction
A:
Green Construction Industry
A1:
Green Construction Career Opportunities
A1-1:
Career Opportunities in Green Construction
A1-2:
Green Organizations and Resources
A2:
History of Green Construction
A2-1:
Green Construction Historical Timeline
A2-2:
Trends in Green Construction
A2-3:
Existing Energy Policy
B:
Employability Skills
B1:
Green Construction Career Development
B1-1:
Leadership Skills
B1-2:
Critical Thinking and Research Skills
B1-3:
Communication Skills
B1-4:
Green Project Evaluation
B1-5:
Entrepreneurship and Business Concepts in Green Construction
C:
Core Applied Skills
C1:
Math and Science Principles
C1-1:
Workplace Math
C1-2:
Workplace Science
C2:
Visualization Techniques
C2-1:
Distance Estimation
C2-2:
Materials Estimation
C2-3:
Spatial Relationships
C3:
Project Design and Management Tasks
C3-1:
Art Drawing Models
C3-2:
Blueprint Reading
C3-3:
Computer Applications: Green Construction
C4:
Basic Construction Skills
C4-1:
Safety Skills
C4-2:
Construction Terminology
C4-3:
Construction Tools
C4-4:
Carpentry Skills
C4-5:
Retrofitting for Energy Efficiency
C5:
Tools and Equipment
C5-1:
Design Tools
C5-2:
Building Performance Tools
D:
Renewable Energy
D1:
Reduce, Reuse, and Recycle
D1-1:
Reduce, Reuse, and Recycle (The Three Rs)
D1-2:
Why Reduce, Reuse, and Recycle?
D1-3:
How to Reduce, Reuse, and Recycle
D1-4:
Benefits of Reducing, Reusing, and Recycling
D2:
Renewable Systems
D2-1:
Solar Resources
D2-2:
Passive Solar Systems
D2-3:
Active Solar Systems
D2-4:
Photovoltaic Systems
D2-5:
Wind Systems
D2-6:
Geothermal Energy: Applications in Building Construction
D2-7:
Biomass Systems
D3:
Cost Benefit Analysis
D3-1:
Life Cycle Costs
D4:
Environmental Impact Evaluation
D4-1:
Life Cycle Qualitative Analysis
D4-2:
Pollution Prevention and Waste Management
E:
Building Science and Design
E1:
Codes and Standards
E1-1:
Building Codes
E1-2:
Local Codes and Ordinances
E1-3:
Standards and Certifications
E2:
Green Building Elements
E2-1:
Green Construction Elements: Residential and Commercial
E2-2:
Site Sustainability
E2-3:
Water Efficiency
E2-4:
Energy and Atmosphere
E2-5:
Materials and Resources
E2-6:
Indoor Environmental Air Quality
E2-7:
Innovation and Design
E2-8:
Commissioning
E3:
Basic Building Science: Weatherization and Analysis
E3-1:
Basic Building Science
E3-2:
Airflow and Heat Transfer
E3-3:
Weatherization: Air Sealing and Insulation
E3-4:
Combustion Safety
E3-5:
Energy Audits and Analyses
E3-6:
Testing Equipment
E3-7:
Windows and Doors
E3-8:
Heating and Ventilation
E4:
HVAC Systems
E4-1:
HVAC Systems: An Introduction
E4-2:
HVAC Systems: Design Issues and Options
E4-3:
HVAC Systems: Operation and Maintainance
E5:
Alternative Building Systems
E5-1:
Alternative Building Systems: Types
E5-2:
Alternative Building Systems: Design Issues and Options
E5-3:
Alternative Building Systems: Operations and Maintainance
HST: Health Science Technology
A:
Health Care Systems
A1:
Health Care Systems Defined
A1-1:
Health Care Systems: Providers
A1-2:
Health Care Systems: Major Services
A1-3:
Health Care Systems: Trends
A1-4:
Health Care Systems: Government and Nonprofit Agencies
A1-5:
Health Care Systems: Health Care Payment Systems
A1-6:
History of National Health Care
A1-7:
History of National Health Care
A1-8:
History of Health Science
B:
Career Exploration
B1:
National Standards
B1-1:
Identify National Health Care Skills Standards
B2:
Health Science Career Pathways
B2-1:
Health Science Career Pathways
B2-2:
Career Searches
B2-3:
It’s All Academic
B2-4:
Let’s See Your Credentials
B3:
Career Planning and Job Seeking
B3-1:
Career Portfolio
B3-2:
Learning Styles and Multiple Intelligences
B3-3:
Career Planning
B3-4:
Writing a Resume
B3-5:
Employment Resources and Job Advertisements
B3-6:
Complete a Job Application
B3-7:
Prepare for an Interview
B3-8:
Leadership Skills
C:
The Health Care Worker
C1:
Using Key Employability Skills
C1-1:
Practice Good Health
C1-2:
Professional Attire
C1-3:
Teamwork
C2:
Deal with Diversity
C2-1:
Examine Cultural Differences
C2-2:
Examine Religous Differences
C3:
Demonstrate Problem-Solving Skills
C3-1:
Demonstrate Understanding of Problem Solving
D:
Legal and Ethical Responsibilities
D1:
Examining Legal Responsibilities and Torts
D1-1:
Identify the Four Sources of Law
D1-2:
Examine Legal Torts
D1-3:
Determine Behaviors and Practices That Could Result in Legal Action
D1-4:
Identify Risk Management and Documentation Strategies
D2:
Examining Legal Practices
D2-1:
Examine Patient’s Rights and Responsibilities
D2-2:
Examine Legal Implications of Confidentiality
D2-3:
Examine Legal Implications of Advance Directives
D2-4:
Identify Mandated Standards
D3:
Understanding Legal and Ethical Boundaries
D3-1:
Differentiate Between Morality and Ethics
D3-2:
Differentiate Between Personal, Professional, and Organizational Ethics
D3-3:
Understand Bio-ethical Issues Related to Health Care
D3-4:
Examine Implications of Medical Ethics
E:
Effective Communication
E1:
Developing Communication Skills
E1-1:
Introduce Communication
E1-2:
Communication Techniques
E1-3:
Speaking Skills
E1-4:
Listening Skills
E1-5:
Use Communication Skills Appropriately in the Workplace
E2:
Use Mathematical Skills
E2-1:
Whole Numbers, Fractions, Decimals, and Percentages
E2-2:
Using English, Metric, and Apothecary Measurements
F:
Human Structure and Function: The Integumentary System
F1:
Identifying the Structures of the Integumentary System
F1-1:
Describe the Distinguishing Features of the Integumentary System
F1-2:
Understand the Anatomy and Physiology of the Epidermis
F1-3:
Understand the Anatomy and Physiology of the Dermis
F1-4:
Understand the Anatomy and Physiology of the Hypodermis
F1-5:
Understand Hair as an Accessory Organ of the Integumentary System
F1-6:
Understand Nails as an Accessory Organ of the Integumentary System
F1-7:
Understand Skin Glands as Accessory Organs of the Integumentary System
G:
Human Structure and Function: The Musculoskeletal System
G1:
Identifying the Structures and Function of the Musculoskeletal System
G1-1:
Understand the Components of the Skeletal System
G1-2:
Understand the Components of the Muscular System
G1-3:
Identify the Structure of the Muscular System
H:
Human Structure and Function: The Respiratory System
H1:
Understanding the Process of Respiration
H1-1:
Understand the Organs of the Respiratory System
H1-2:
Understand the Exchange of Gasses in the Lungs
H2:
Identifying Disorders of the Respiratory System
H2-1:
Chronic Obstructive Pulmonary Disease (COPD)
H2-2:
Identify Infectious Diseases of the Lungs
H2-3:
Lung Cancer
I:
Human Structure and Function: The Cardiac System
I1:
Understand the Cardiovascular System
I1-1:
The Anatomy of the Heart
I1-2:
Blood Vessels of the Cardiovascular System
I1-3:
The Structure and Function of the Cardiovascular System
I1-4:
Diseases and Disorders of the Cardiovascular System
J:
Human Structure and Function: The Gastrointestinal System
J1:
Understand the Process of Digestion
J1-1:
Organs of the Gastrointestinal System
J1-2:
Accessory Organs of the Gastrointestinal System
J1-3:
Chemical Digestion and Absorption
J2:
Understand disorders of the Gastrointestinal System
J2-1:
Disorders of the Esophagus and Stomach
J2-2:
Gastrointestinal System Accessory Organ Disorders
J2-3:
Intestinal Disorders
J3:
Understand the Liver
J3-1:
Anatomy of the Liver
J3-2:
Functions of the Liver
J3-3:
Diseases and Disorders of the Liver
K:
Human Structure and Function: The Urinary System
K1:
Identifying the Structures of the Urinary System
K1-1:
Anatomy of the Kidney
K1-2:
Anatomy of the Organs of Urinary Transport
K2:
Understand Urine
K2-1:
Urine Characteristics
K2-2:
Urine Specimens
K3:
Understand Urinary Incontinence
K3-1:
Urinary Incontinence
K3-2:
Catheters and Bladder Training Programs
K4:
Understand Disorders of the Urinary System
K4-1:
Kidney Disorders
K4-2:
Urinary Tract Disorders
L:
Human Structure and Function: The Reproductive System
L1:
Understand the Organs of the Reproductive System
L1-1:
Identify the Female Organs of the Reproductive System
L1-2:
Idenitfy the Male Organs of the Reproductive System
L2:
Understand pregnancy
L2-1:
Gestation
L2-2:
Labor and Delivery
L2-3:
Pregnancy Disorders
L3:
Understand Disorders of the Reproductive System
L3-1:
Male Reproductive System Disorders
L3-2:
Female Reproductive System Disorders
L3-3:
Identify Sexually Transmitted Diseases
M:
Human Structure and Function: The Endocrine System
M1:
Understand the Structures of the Endocrine System
M1-1:
Glands of the Endocrine System
M1-2:
Identify the Appropriate Endocrine Hormones with Their Corresponding Glands
M2:
Understand Disorders of the Endocrine System
M2-1:
Thyroid Gland Disorders
M2-2:
Adrenal Gland Disorders
M2-3:
Pituitary Gland Disorders
M2-4:
Pancreas Disorders
N:
Human Structure and Function: The Nervous System
N1:
Understand the Nervous System
N1-1:
Define the Purpose of the Nervous System
N2:
Identify the Basic Unit of the Nervous System
N2-1:
Neurons
N3:
Understand the Two Divisions of the Nervous System
N3-1:
Central Nervous System
N3-2:
Peripheral Nervous System
N3-3:
Autonomic Nervous System
N4:
Understand Abnormal Conditions of the Nervous System
N4-1:
Nervous System Disorders
N4-2:
Nervous System Inflammatory Diseases
N4-3:
Nervous System Degenerative Diseases
N4-4:
Nervous System Injuries
O:
Human Structure and Function: The Immune System
O1:
Structures and Functions of the Immune System
O1-1:
Lymphatic/Immune System Structures
O1-2:
Immune Response Reaction
O1-3:
The Diseases and Disorders of the Lymphatic/Immune System
P:
Human Growth and Development
P1:
Human Growth and Development
P1-1:
Life Stages
P1-2:
Human Needs: Growth and Development
P1-3:
Satisfying Human Needs
Q:
Nutrition
Q1:
Understanding Nutrition
Q1-1:
Nutrition
Q1-2:
MyPlate
Q1-3:
Special Dietary Needs
R:
Safety
R1:
Safety in the Workplace
R1-1:
Patient and Employee Safety: Principles of Body Mechanics
R1-2:
Governmental Safety Regulations
R1-3:
Accident and Injury Prevention
S:
Infectious Disease Control and Prevention
S1:
Microorganisms and Disease
S1-1:
Identify Various Classes of Microorganisms and Disease
S1-2:
Transmission and Growth of Microorganisms
S1-3:
Infectious Diseases
S1-4:
Tuberculosis (TB)
S1-5:
Sexually Transmitted Diseases (STDs)
S1-6:
Multidrug-Resistant Organisms (MDRO) and Extensively Drug-Resistant Organisms (XDRO)
S1-7:
Viral Hemorrhagic Fevers
S1-8:
Vaccines
S2:
Pathogen Transmission Prevention
S2-1:
Hand Washing
S2-2:
Disinfection
S2-3:
Healthcare-Associated Infections (HAI)
S3:
Isolation Precautions
S3-1:
Standard Isolation Precautions
S3-2:
Transmission-Based Precautions
S3-3:
Personal Protective Equipment: Gloves
S3-4:
Personal Protective Equipment: Gown and Mask
S3-5:
Personal Protective Equipment: Caps and Eyewear
S3-6:
Sterilization: Using the Autoclave
S4:
Public Health Data and Statistics
S4-1:
Public Health Awareness
S4-2:
Epidemiology and Infectious Disease
S4-3:
Public Health Surveillance
S4-4:
Outbreaks and Epidemics
T:
Physical Assessment
T1:
Physical Health
T1-1:
Basic Physical Examination Standards
T1-2:
Client Status Measures
T1-3:
Breast and Testicular Self-Examination
T1-4:
Fitness Assessment
U:
Wellness
U1:
Well-Being
U1-1:
Basic Nutrition for Age Groups and Patient Populations
U1-2:
Nutrition for Good Heart Health
U1-3:
Stress Factors Affecting Health and Wellness
U1-4:
Health Care Provider Choices
U1-5:
Human Needs: Wellness
U1-6:
Alternative Therapies and Medicines
U1-7:
Principles of Health Promotion and Illness Prevention
U1-8:
Crisis Prevention
U1-9:
Health Risks
U1-10:
Coping with Work Stress
U1-11:
Patient Injury Prevention
U1-12:
Components of a Healthy Lifestyle
U1-13:
Developing Self-Esteem
U1-14:
Coping with Loss and Grief
V:
Medical Math
V1:
Basic Calculations, Conversions, and Measures
V1-1:
Estimate and Calculate Body Surface Area
V1-2:
Pediatric Body Surface Area and Medication Dosages
V1-3:
Calculate Medication Dosages
V1-4:
Drug Dosage Calculations: Percent Solutions
V1-5:
Temperature Conversions
V1-6:
Body Mass Index Measurements
V1-7:
Convert Height Measurements
V1-8:
Use Scientific Notation
HGD: Human Growth & Development
A:
Lesson Planning
A1:
Planning Developmentally-Appropriate Activities
A1-1:
Become Familiar with Education Standards
A1-2:
Plan Developmentally-Appropriate Activities
A2:
Compile a Professional Educational Portfolio
A2-1:
Identify Developmental Goals for Students and/or Clients
A2-2:
Developmentally Appropriate Lessons and Activity Plans
A2-3:
Critique Lesson and Activity Plan Implementation
A3:
Providing Routines and Schedules
A3-1:
Understand the Importance of a Daily Routine and Program Schedule
A3-2:
Plan a Daily Routine and a Program Schedule
A3-3:
Daily Routines and Program Schedules
A3-4:
Routine and Schedule Evaluation
A4:
Collecting Curriculum Resources and Supplies
A4-1:
Explore Various Methods of Obtaining Resources and Supplies
A4-2:
Utilize Recyclable Materials
A5:
Recognizing Cultural Diversity
A5-1:
Cultural Diversity
A5-2:
Plan Activities to Promote Acceptance of All Cultures and Abilities
A5-3:
Culturally Relevant Activities
A5-4:
Culturally Relevant Environments
A6:
Recognize Special Needs of Students and Clients
A6-1:
Special Needs Categories
A6-2:
Special Needs Activities
A6-3:
Special Needs Activity Modification
A6-4:
Therapeutic Motor Activities
B:
Implementation of Lesson and Activity Plans
B1:
Transition Activities
B1-1:
Creating Transitional Activities
B1-2:
Transition Activity Objectives
B1-3:
Transition Activity Routines
B1-4:
Create a Portfolio of Transition Activities
B2:
Teaching and Presenting Developmentally-Appropriate Lessons and Activities
B2-1:
Create Developmentally-Appropriate Lessons and Activities
B2-2:
Instructional Designs
B2-3:
Observation Techniques
B2-4:
Older Adult Activities
B3:
Teaching Pro-Social Behaviors
B3-1:
Differentiate Between Acceptable and Unacceptable Behaviors
B3-2:
Redirect Behavior
B3-3:
Positive Social Behavior
B3-4:
The Decision-Making Process
B4:
Provide Extended Community Activities
B4-1:
Research Community Resources
B4-2:
Intergenerational Learning Opportunities
B4-3:
Identify Volunteer Opportunities Across the Life Span
C:
Individual Ownership of the Environment
C1:
Ownership of the Room/Space
C1-1:
Create a Secure and Comfortable Environment
C1-2:
Design Child- and/or Client-Centered Spaces
C2:
Classroom and Facility Arrangement and Layout
C2-1:
Create Various Learning and Activity Centers
C2-2:
Arrange Various Learning and Activity Centers
C3:
Purposeful Free Play and Leisure Time Activities
C3-1:
Resources That Provide for Purposeful Free Play and Leisure Time Activities
C3-2:
Free Play and Leisure Activities
C4:
Interest Areas
C4-1:
Observation of Individual Interests
C4-2:
Interest Inventories and Assessments
C4-3:
Provide Opportunities for Individuals to Pursue Their Interests
C5:
Identify and Implement/Expand Teachable Moments
C5-1:
Recognize Teachable Moments
C5-2:
Teachable Moments: Case Study
C6:
Social–Emotional Behaviors
C6-1:
Familiarize Students/Clients with Positive Social-Emotional Behaviors
C6-2:
Positive Social-Emotional Behaviors
C6-3:
Set Age-Appropriate Guidelines
D:
Creating and Cultivating the Environment
D1:
Providing a Safe Environment
D1-1:
Document Potential Safety Hazards in the Learning and Activity Environments
D1-2:
Inform Children and Clients of Safety Policies and the Consequences of Non-Compliance
D1-3:
Supply Purchasing and Cost Management
D2:
Providing a Clean and Sanitary Environment
D2-1:
Recognize the Importance of a Clean Environment
D2-2:
Maintain a Clean and Sanitary Environment
D3:
Creating Attractive, Thought-Provoking Displays
D3-1:
Identify Elements of Effective Displays
D3-2:
Develop Attractive and Thought-Provoking Displays
D4:
Creating a Loving and Nurturing Environment
D4-1:
Identify Characteristics of a Nurturing Environment
D4-2:
Nurturing Skills
D5:
Communication Across the Lifespan
D5-1:
Effective Communication Techniques with a Variety of Age Groups
D5-2:
Model and Encourage Effective Communication with Several Age Groups
D6:
Behavior Management
D6-1:
Behavior Modification
D6-2:
Describe Ways to Positively Guide Child and Client Behavior
D7:
Living Environments for Individuals with Medical Needs
D7-1:
Independent Living
D7-2:
Assisted Living
D7-3:
Day Care Options
D7-4:
Alzheimer's Services and Hospice
E:
Aiding and Encouraging Life Skills
E1:
Nutrition and Health Needs
E1-1:
The Role of Nutrition in Human Growth and Development
E1-2:
Plan Age-Appropriate, Economical, and Nutritious Snacks and Meals
E1-3:
Prepare Age-Appropriate, Economical, and Nutritious Snacks and Meals
E2:
Prepare Age-Appropriate, Economical and Nutritious Snacks and Meals
E2-1:
Identify Developmentally-Appropriate Self-Help Techniques
E2-2:
Self-Help Skill Development: Meals and Snacks
E3:
Encouraging Responsibility for Actions
E3-1:
Responsibility for One's Actions
E3-2:
Provide Decision Making Opportunities for Children and Adults
E3-3:
The Decision-Making Process
F:
Professional Practices
F1:
Communication Skills
F1-1:
Developmental Goals Evaluation
F1-2:
Professional Communication Skills
F1-3:
Communication Skills in Various Situations
F1-4:
Develop Empathy
F1-5:
Utilize Technology to Formulate Newsletter and Other Correspondence
F2:
Time Management Skills
F2-1:
Time Management Skills
F2-2:
Develop a Time Management Plan for an Environment or Event
F2-3:
Priority Lists and Matrices
F3:
Professionalism and Confidentiality
F3-1:
Define Professionalism as it Relates to Confidentiality
F3-2:
Explain the Issues of and the Consequences of Breeching Confidentiality Regulations
F4:
Support Networks
F4-1:
Documentation and Reporting
F4-2:
Identify Available Resources to Share with Individuals and Families
F5:
Involvement Activities
F5-1:
Develop Involvement Activities
F5-2:
Participation Techniques
F6:
Professional Development Through Learning Standards
F6-1:
Common Core State Standards
F6-2:
Common Core Learning Standards Alignment
F6-3:
Common Core Resources for Lessons and Activities
F6-4:
Common Core Resources for Lesson and Activity Delivery Model
F7:
Career Awareness, Career Ladders, and Opportunities for Advancement
F7-1:
Recognize Opportunities for Future Employment and Advancement
F7-2:
Human Growth and Development Careers
F7-3:
An Educational Plan for Career Advancement
F8:
Advocacy
F8-1:
Professional Organizations and Advocacy
F8-2:
Advocacy Activities
G:
Program Administration
G1:
Planning Budgets
G1-1:
Supply Cost Estimations
G1-2:
Wants and Needs
G1-3:
Supply Purchasing and Cost Management
G1-4:
Budget Development
G1-5:
Community Resources and Recyclables in Center Programming
G2:
Program Accreditation
G2-2:
Program Accreditation Guidelines
G2-3:
Program Funding Sources
G2-4:
Program Compliance Requirements
G2-5:
Advisory Boards for Child and Adult Care
G2-6:
Summarize State and Federal Regulations for Mobility and/or Access
G3:
Administrative Activities
G3-1:
Administrative Skills
G3-2:
Childcare and Adult Care Center Documentation
G4:
Public Relations Activities
G4-1:
Marketing Plans: Developmental or Intergenerational Center
G4-2:
Marketing Plans: Collaboration
G4-3:
Marketing Materials
G5:
Collaboration and Coordination with other Professions
G5-1:
Professional Development Strategies
G5-2:
Professional Development Planning
G6:
Community Resources to Support Special Needs
G6-1:
Community Resources for Individuals and Families
G6-2:
Special Needs Programming Accommodations
G6-3:
Special Needs Resources
H:
Acquisition of Knowledge Base
H1:
History of Human Development
H1-1:
Treatment and Education of Children and Older Adults Throughout History
H1-2:
Child and Adult Care Professions and Education
H1-3:
Leaders in Child and Adult Care Professions and Education
H1-4:
Myths and Facts of Biological Aging
H1-5:
Stereotypes of Aging
H2:
Genetics
H2-1:
The Mechanics of Genetics
H2-2:
How Environment Can Affect Genetic Traits
H3:
Typical and Atypical Human Growth and Development
H3-1:
Developmental Milestones
H3-2:
Typical and Atypical Behaviors in Children
H3-3:
Strategies to Deal with Specific Atypical Behaviors in Children
H3-4:
Chronic Disorders Associated with Aging
H3-5:
Health Issues Associated with Aging
H3-6:
Effects of Aging on Body Systems
H3-7:
Body Systems Affected by Aging
H3-8:
Factors that Influence Life Expectancy
H3-9:
Aging Throughout the Life Span
H3-10:
Age-Related Perceptions Around the World
H4:
Review Development Theories
H4-1:
Features of Developmental Theories
H4-2:
Current Research on Brain Development
H4-3:
Facilitate a Positive Resolution of Eriksons' Eight Stages of Human Development
H5:
Review Curriculum Theories
H5-1:
Curriculum Theories
H5-2:
Advantages and Disadvantages of Curriculum Theories
H6:
Access and Mobility for Special Needs
H6-1:
Mobility Equipment
H6-2:
Physical, Social, and Psychological Barriers Related to Decreased Mobility
H7:
Developmental Aspects of Aging
H7-1:
Effects of Aging on Intelligence
H7-2:
Effects of Aging on Long- and Short-Term Memory
H7-3:
Effects of Aging on Personality
H7-4:
How We Learn as We Age
H7-5:
Types of Stress Related to Aging
H7-6:
Positives and Negatives of Stress During Aging
H7-7:
Symptoms and Social Aspects of Depression
H8:
Death and Dying
H8-1:
Examine the Grief Process
H8-2:
Rituals of Death and Dying
H8-3:
Consequences Associated with Different Types of Deaths
MP: Manufacturing and Production
A:
Soft Skills
A1:
Value Creation
A1-1:
Manufacturing: An Economic Value Add
A1-2:
Manufacturing's Effect on Local Economies
A1-3:
Globally Competitive Manufacturing Organizations
A2:
Competitiveness (Global and Local)
A2-1:
Manufacturing and the Economy
A2-2:
Competitiveness
A3:
Team Building
A3-1:
Human Relations Skills
A3-2:
Quality-Assurance Teams
A4:
Leadership/Followership
A4-1:
Leadership Skills
A4-2:
Followership
A5:
Communication
A5-1:
Communication Processes
A5-2:
Communication Techniques: General
A5-3:
Communication Techniques in Practice
A5-4:
Speaking Techniques
A5-5:
Active Listening Skills
A5-6:
Persuasive Presentations
A5-7:
Information Resources
A6:
Attitude and Adaptability
A6-1:
Skills and Aptitudes Assessments
A6-2:
Motivation and Goal Setting
A7:
Motivation
A7-1:
Gender Equity
A7-2:
Diversity in the Workplace
A8:
Diversity
A8-1:
Problem Solving
A8-2:
Critical Thinking
A9:
Problem Solving
B:
Assessments
B1:
Measure Student Achievement
B1-1:
Work-Keys Assessments
B1-2:
Test of Adult Basic Education (TABE) Assessments
B2:
Metrics for Skills (Hard and Soft); Pre-employment Testing
B2-1:
Manufacturing-Specific Skills Checklists
B2-2:
Metalworking Employability Tests
B2-3:
Work Informa
