Subject: Health: Middle School Description Essential Health Skills for Middle School is the most up-to-date, skills-based text that help students make good choices regarding their health and well-being. Students learn strategies to be mentally and emotionally healthy, build healthy relationships, avoid hazardous substances, and promote physical health and safety. Content and skills align with the National Health Education Standards for grades 6, 7, and 8.

1. Culinary Essentials Instructor Resource Guide North Carolina

Products & Prices 6-12 Education Products Pages ISBN Retail Price Order Quantity Text 978-1-63563-295-8 $93.28 Essential Health Skills for Middle School is the most up-to-date, skills-based text that help students make good choices regarding their health and well-being. Students learn strategies to be mentally and emotionally healthy, build healthy relationships, avoid hazardous substances, and promote physical health and safety. Content and skills align with the National Health Education Standards for grades 6, 7, and 8. Online Text, 1yr. Individual Subscription Online Learning Suite, 6yr. Classroom Subscription (min.

15) 978-1-63563-298-9 $107.28 The Online Learning Suite offers a complete learning package that is accessible through any Internet-enabled device, including computers, smartphones, and tablets. Students can study in the classroom or on the go: whenever or wherever it is most convenient. Instructional materials included are: Online Textbook All content from the print textbook is included with exact page reproductions to ensure that students do not miss any important information or illustrations.

Navigation is easy with a linked table of contents, and the search function helps students to easily find information. Companion Website Activities that correspond to textbook content are readily available on this companion website that provides a means of attracting student attention while increasing comprehension and retention of key concepts. Vocabulary games, e-flash cards, and interactive quizzes are examples of the included content. Online Student Workbook This is an exact reproduction of the printed workbook with features that provide options to meet classroom needs.

Pages can be printed on demand for assignment, or students can complete their assignments online using embedded form fields and then print or e-mail the results for grading. Spanish Online Learning Suite, 6yr. Classroom Subscription (min. 15) 978-1-63563-484-6 $113.96 The Online Learning Suite offers a complete learning package that is accessible through any Internet-enabled device, including computers, smartphones, and tablets. Students can study in the classroom or on the go: whenever or wherever it is most convenient. Instructional materials included are: Online Textbook (English) The G-W Online Textbook platform gives students instant access to the textbook. G-W Online Textbook pages are exactly the same as the printed text.

Students can enlarge or compress a page and print individual pages for off-line reading. Online Textbook (Spanish) The G-W Online Textbook platform gives students instant access to the Spanish translation of the textbook.

Exact page reproductions between the online English and Spanish versions of the textbooks make it easy for English Language Learners to follow the material with their English speaking classmates. Companion Website (English) The G-W Learning companion website is a study reference that contains an English/Spanish glossary, English/Spanish e-flash cards, vocabulary exercises, interactive quizzes, and more. Accessible from any digital device, the companion website complements the textbook and is available to the student at no charge. Online Student Workbook (English) The Online Student Workbook is an exact reproduction of the printed workbook. Pages can be printed on demand for assignment, or students can complete their assignments online using embedded form fields and then print or e-mail the results for grading. Bundle (Text + Online Learning Suite, 6yr. Classroom Subscription) (min.

15) 978-1-63563-299-6 $139.92 Bundle includes a copy of the Student Textbook and Online Learning Suite 6yr. Classroom Subscription. Minimum quantity of 15 must be purchased. Bundle (Text + Spanish Online Learning Suite, 6yr. Classroom Subscription) (min.

15) 978-1-63563-486-0 $146.60 Bundle includes a copy of the Student Textbook and Spanish Online Learning Suite 6yr. Classroom Subscription. Minimum quantity of 15 must be purchased. Workbook 978-1-63563-300-9 $22.00 Organized to follow the textbook on a chapter-by-chapter basis, providing questions to help the student review the material presented in the chapter. This supplement is a consumable resource, designed with perforated pages so that a given chapter can be removed and turned in for grading or checking. Human Sexuality-Softcover 978-1-63563-307-8 $22.00 This softcover supplement provides comprehensive coverage on human sexuality and pregnancy prevention. It covers topics such as understanding sexuality, sexual behavior, family planning, and abstinence.

Content is objective, factual, and age appropriate—and aligns to the National Sexuality Education Standards for grades 6, 7, and 8. Teacher's Edition 978-1-63563-296-5 $140.00.

Teacher's edition contains a variety of instructional support in the margins of each page to supplement your instruction. Teacher's Resource CD 978-1-63563-301-6 $264.00. This Teacher's Resource CD contains the following items:. Teacher's Resources. Includes an introduction and overview of the teaching material, assessment rubrics, and correlations to national standards in PDF format.

Chapter Resources. Material provided for each chapter of the text includes:. Answer Keys for Workbook and Teacher's Resources activities in PDF format. Lesson Plans in Microsoft Word (DOCX) format. Handouts of student activities in PDF format.

Review Activities for Differentiation in PDF format. Recommended System Requirements Windows®: Intel® Pentium® dual-core processor 2GHz or equivalent, Windows® 8.1/10, 2GB RAM. Current browsers work best (Google Chrome™ browser recommended; free download), allow active content, and Adobe® Reader® (free download).

Internet connection required to access web links and free downloads. Macintosh®: Intel® processor 2GHz or equivalent, Mac OS® X v10.6 or higher, 2GB RAM. Current browsers work best (Google Chrome™ browser recommended; free download), allow active content, and Adobe® Reader® (free download). Internet connection required to access web links and free downloads. For up-to-date information visit ExamView® Assessment Suite CD over 2300 questions 978-1-63563-302-3 $248.00. The ExamView® Assessment Suite allows you to quickly and easily create, administer, and score paper and online tests. The ExamView® Assessment Suite includes the ExamView® Test Generator, ExamView® Test Manager, and ExamView® Test Player.

This product includes 17 standard test banks with a total of 887 questions and 17 differentiated test banks with a total of 2371 questions. System Requirements Windows®: Windows® 7, 8, or 10 (32 or 64-bit); Intel® Pentium® dual-core processor 2GHz or higher (or equivalent); 2GB RAM; 500MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; Internet connection to access the Web publishing and content update features. Macintosh®: Mac OS® 10.9, 10.10, or 10.11; Intel® Processor 2GHz or higher; 32-bit and 64-bit Kernel and Extensions; 2GB RAM; 300MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; Internet connection to access the Web publishing and content update features. Teacher's Presentations for PowerPoint® Individual License over 792 slides 978-1-63563-303-0 $240.00. Individual License. This product contains presentations in PowerPoint presentation graphics program format for each of the 17 chapters, comprising over 792 slides of instructional material.

Presentations are provided in both PPSX and PPTX format. Presentation files (PPSX) are best viewed in PowerPoint 2003 or higher or in the PowerPoint Viewer. You must have the full version of the PowerPoint presentation graphics program in order to edit the PPTX files. Recommended System Requirements Windows®: Intel® Pentium® dual-core processor 2GHz or equivalent, Windows® 8.1/10, 2GB RAM.

Current browsers work best (Google Chrome™ browser recommended; free download), allow active content, PowerPoint Viewer (free download), and Adobe Reader (free download). Internet connection required to access web links, streaming content, and free downloads. Macintosh®: Intel® processor 2GHz or equivalent, Mac OS® X v10.9 or higher, 2GB RAM. Current browsers work best (Google Chrome™ browser recommended; free download), allow active content, PowerPoint Viewer (free download for Mac OS 9.X), and Adobe Reader (free download). Internet connection required to access web links, streaming content, and free downloads. For up-to-date information visit. Online Instructor Resources, 6yr.

Individual Subscription 978-1-63563-304-7 $528.00. The Online Instructor Resources 6yr. Subscription provides 6 years of individual access to the classroom materials used most—all in one convenient location. This provides instructor access to the online textbook, workbook, teacher’s edition, answer keys, lesson plans, presentations for PowerPoint®, and exam question pools in various formats including Blackboard Learn 9.x, IMS QTI 1.1+, Moodle XML, and WebCT CE 6/Vista 4, and the full ExamView® Assessment Suite Software with question banks. Spanish Online Instructor Resources, 6yr. Individual Subscription 978-1-63563-485-3 $533.00.

Culinary Essentials Instructor Resource Guide North Carolina

The Online Instructor Resources 6yr. Subscription provides 6 years of individual access to the classroom materials used most—all in one convenient location. This provides instructor access to the online textbooks (English and Spanish), workbook, Instructor's Edition, answer keys, lesson plans, PowerPoint® presentations, and ExamView® Assessment Suite Software with question banks. Human Sexuality to Accompany Essential Health Skills for Middle School Online Instructor Resources, 6yr.

Individual Subscription 978-1-63563-604-8 $264.00. The Online Instructor Resources 6yr. Subscription provides 6 years of individual access to the classroom materials used most—all in one convenient location. This provides instructor access to the Human Sexuality-Softcover, answer keys, lesson plans, and PowerPoint® presentations. Companion Website.To order instructor's materials call. Purchase Table of Contents. (PDF, 118 KB) About the Author(s) Catherine Sanderson - specializes in health and positive psychology.

She is the James E. Ostendarp Professor of Psychology at Amherst College, Amherst, Massachusetts. She earned a bachelor's degree in psychology, with a specialization in health and development, from Stanford University, and earned her master's and a doctoral degree in psychology from Princeton University.

Sanderson's research has received grant funding from the National Science Foundation and the National Institutes of Health. She has published over 25 journal articles and book chapters in addition to three college textbooks and a popular-press book on parenting. Mark Zelman - specializes in biology, microbiology, and human diseases. He is an Associate Professor of Biology at Aurora University, Aurora, Illinois. Zelman received a bachelor's degree in biology at Rockford College, with minors in chemistry and psychology. He received a PhD in microbiology and immunology at Loyola University of Chicago.

He has published articles on microbiology, infectious disease, autoimmune disease, and biotechnology, and he has written two college texts on human diseases and infection control. Lindsay Armbruster - is a health teacher for K-12—with most of her experience occurring at the middle school level. As a teacher, she employs strategies influenced by the theories of skills-based health education and positive psychology. She received New York State’s AHPERD (NYSAHPERD) Health Teacher of the Year award.

Mary McCarley - is a health and physical education teacher at Hawthorne Academy of Health Sciences in Charlotte, North Carolina. She excels at creating an engaging student-centered environment with a focus on real-world learning that is also based on personal interest and self-exploration. Mary received the 2016 High School Southern District Teacher of the Year for the Advancement of Health Education award.

A career in culinary arts is a blend of discipline and creativity. Depending on experience, employment options may include:.

Executive, sous, pastry or banquet chef in restaurants, private clubs, hotels or resorts. Hospital, nursing home, and extended care food service. Assistant restaurant manager. Personal chef. Private catering chef. Restaurant line cook National Outlook The also has information on national trends in culinary and related careers.

Local Opportunities Learn about real-time job openings and salary information through. WHAT YOU’LL LEARN IN THE PROGRAM All courses are built from a foundation of competencies required for (ACFEF) accreditation. Approximately 20 percent of the required courses are offered evenings and weekends, with some required day classes/labs in order to graduate. Courses are arranged with sensitivity to those combining work and class schedules. The Culinary Arts concentration of the associate degree is accredited by the (ACFEFAC). This means the program meets or exceeds an established standard of excellence and remains current with industry expectations.

(pdf) Greenville Technical College is accredited by the to award associate degrees, diplomas and certificates. Contact the Southern Association of Colleges and Schools Commission on Colleges at 1866 Southern Lane, Decatur, Georgia or call (404) 679-4500 for questions about the accreditation of Greenville Technical College. Culinary Arts Technology Associate in Applied Science This program covers basic skills, methods and techniques for all aspects of food preparation to prepare students for food production positions including a la carte, catering, buffet preparation and display of foods and eventual advancement into executive roles. Focus is also concentrated in areas of food and beverage management, purchasing, sanitation, marketing, cost control, law, and nutrition. The Culinary Arts concentration is an accredited program by the American Culinary Federation Educational Foundation Accrediting Commission (ACFEFAC). Graduates are eligible for the Certified Culinarian designation, which can lead to sous chef, lead line chef, lead line supervisor or executive chef positions. (pdf) » Baking and Pastry Arts Certificate in Applied Science This certificate program is focused on the skills required for employment within a confectionary setting, including restaurants, hotels, clubs and retail bakeries.

(pdf) » Culinary Education Certificate in Applied Science This certificate program assists students in preparing for certification with the American Culinary Federation Education Foundation or for advanced production classes in the Culinary Arts Technology associate degree program. (pdf) » Sustainable Agriculture Certificate in Applied Science This program prepares students for positions in agribusiness, particularly in the areas of entrepreneurship and farming. The skills taught also include basic business principles to support the financial success of a graduate’s chosen profession. The program is designed to strengthen our local food system and local economy by providing knowledgeable and skilled employees. » (pdf) » General Technology Associate in Applied Science Sustainable Agriculture and Small Business Management/Entrepreneurship Career Path This degree will prepare students with the essential requirements for sustainable agriculture and the factors that influence farm management and agricultural policies, sustainable crop production, environmental strategies, equipment farm safety, basic farm structure construction and maintenance, and management to include marketing and communication and business plan development. The business component of this degree delivers an emphasis on entrepreneurship.

If you are in culinary school or thinking about it and want to work in the hospitality or restaurant field, includes various organizations that are offering grants and scholarships. offers educational scholarships to high school students, college students, or professional chefs looking to further their education or become certified. (Deadlines are April 30th and October 31st each year). manages scholarships on behalf of a variety of organizations that support hospitality education.

(Accepting applications through May 1st each year). offers a variety of scholarships to students who want an education and career in the foodservice industry. (Apply January 1st-April 1st). promotes the art of cake decorating by awarding one or more annual scholarships to applicants deemed most likely to develop and promote the art form. (Apply no later than January 15th each year).

The manages scholarships on behalf of a variety of organizations that support hospitality education. These scholarships are designed to assist students who demonstrate an interest in and commitment to the hospitality (restaurant, foodservice, lodging, tourism) industry. (Apply through May 1st each year) In Addition to the scholarships above, please check with the and the faculty within the Culinary program for any additional scholarship information. Program Mission: The Culinary Institute of the Carolinas at Greenville Technical College is dedicated to providing the region’s best professional culinary education. Excellence, leadership, professionalism, ethics, and respect for diversity are the core values that guide our efforts. We teach our student the general knowledge and specific skills necessary to live successful lives and to grow into positions of influence and leadership in their chosen profession.

Program Student Learning Outcomes: Upon successful completion of the Culinary Arts Technology Associate Degree, the graduate will be able to:. Perform a variety of dining room services, dining room functions, and computer skills.

Prepare a variety of hot and cold food products and using basic cooking and baking fundamentals and operate a variety of equipment. Apply principles of nutrition to menu planning and food preparation and develop an understanding of basic principles for safety and sanitation.

Evaluate different styles of leadership and develop skills in human relations and personal management. Perform mathematical functions related to food service operations and apply the overall concept of purchasing, receiving, and storing food and beverage. Culinary students will demonstrate computer skills.

Differentiate among sustainability practices and be able to implement them in foodservice operations. The Culinary Arts Technology Associate in Applied Science degree is accredited by the American Culinary Federation Education Institute (ACFEI). ACFEI requires all accredited programs to meet an established set of required knowledge and competencies for program graduates.

To see the required knowledge and competency correlation with the required and elective courses for the program, see the (pdf). For program information for the Culinary Arts concentration including placement rates, graduation rates, and program demographics, see our (pdf). Contact the Culinary Institute Department Head and Culinary Professor Alan Scheidhauer, CEC (864) 250-3671 Administrative Assistant Cynthia Mastorakis, CC (864) 250-3670 Our Faculty Charles 'Austin' Craft, CC Chef Instructor Christine Garrard, CC Lab/Facilities Manager Part-time Hospitality Purchasing Instructor Michael Granata Chef Instructor Kristen Grissom, CC, MHA Chef Instructor Rebecca McKinney Academic Program Coordinator for Sustainable Agriculture Julie Peles. RD Hospitality Nutrition Instructor Scott Roark Chef Instructor Patrick Wagner, CCE Chef Instructor WANT TO POST A POSITION FOR OUR CULINARY STUDENTS?