ROP


ROP Educational Careers:

Students in this class study the nature and scope of the school system, the duties and opportunities of the professional teacher, factors relative to success in teaching, and credentialing requirements. Students prepare for and take the CBEST test and have an opportunity to observe and work in CUSD elementary and intermediate schools. Credit Information: This course includes 10 credits per year for Education Careers as well as 10 English credits per year for either English 11AB (P) or English 12 AB (P). Additionally, successful completion of the course earns transferable college credit from CSUF (Unitrack credit), and/or articulation credit for FCC’s ED 30 and EDA 19 courses. 

Teacher: Kris Hawkins

 

ROP Small Business Management:

The Small Business Management course is designed to give students experience in developing and operating a small business.  Students develop job skills, an understanding of competitive corporate practices, and business
decision-making skills that will prepare them for life outside of the classroom.  Students will learn about careers, how to find a job, the interview process, and job skills that will help them to excel and become valued employees.  They will also experience small business at work and learn the factors that make up a thriving business and the techniques used by successful managers. 

Wide variety of computer concepts including curriculum of Microsoft Office.

MSoffice.jpg

Teacher: Monte Prieto

 

ROP Culinary Arts:

Introduction to the Foodservice Industry and basic foods preparation course that blends methods of preparation with health and nutrition concepts.  During the course, math, science, reading and writing skills will be reinforced through class activities.  Completion of work on time, attendance, and working with others are three critical elements for student success.  Listed below are but a few of the topics to be covered.

Kitchen Procedures       

Careers, Professionalism, Employability

Safety & Sanitation        

Writing & Following Recipes       

Abbreviations & Equivalents      

Kitchen Math & Measuring Techniques

Nutrition & Healthy Eating

Baking Basics

Fruits & Vegetables

Eggs, Meat & Poultry

Food & Plate Display and Presentation

Ethnic & Regional Foods

Teacher: William Luke