Career and Technical Education

Education

Early Childhood Education I

The Early Childhood Education program is designed to prepare students for employment. Our program is connected to a preschool where every student has the opportunity to work on and enhance sought after employability skills needed to succeed in any job. Students will actively participate in real life instruction including: child growth and development, child health, nutrition, safety, planning and supervision of developmentally appropriate play and learning activities. Hands-on learning involves working with preschoolers every week, preparing sensory bins, and designing a variety of educational games or activities for preschoolers.

Grade(s): 10-12
1 Credit(s)
2 Semester(s)

Early Childhood Education II (Learning Lab)

The Early Childhood Education program is designed to prepare students to use what they learned in ECE 1, in an actual classroom. Students will gain hours of real work experience, as they continue honing their employability skills and their ability to work with adults and preschoolers at the Vail Inclusive Preschool. Students continue learning about the development of children, typical and atypical students, and age appropriate activities. Students design lesson plans and teach small groups of preschoolers. Students create teacher’s bulletin boards, take pictures of their classroom activities, and create playful learning kits.

Grade(s): 10-12
1 Credit(s)
2 Semester(s)

Engineering

Engineering I

Students dig deep into the engineering design process, applying math, science, and engineering standards to hands-on projects. They work both individually and in teams to design solutions to a variety of problems using 3D modeling software, and use an engineering notebook to document their work. This program develops student’s understanding of engineering problem solving and design practices. It is about applying engineering, science, math, and technology to solve complex, open-ended, real-world problems in a real-world context.

Grade(s): 10-12
1 Credit(s)
2 Semester(s)

Sports Medicine

Sports Medicine I

This course is for students interested in the field of sports medicine. Students will receive an introduction to various professions and learn about the following topics: medical terminology, basic injury evaluation, treatment and prevention of common sport-related injuries and conditions, and exploration of careers in the sports medicine field. Students will gain hands-on experience through various lab activities and will also be responsible for accumulating observation hours in the Athletic Training room outside of normal class time. It is also advised to take this class alongside Anatomy and Physiology.

Grade(s): 10-11
1 Credit(s)
2 Semester(s)

Prerequisites

1 full year of Biology

Sports Medicine II

This course is for students interested in pursuing a career in the sports medicine field. Sports Medicine I knowledge will be applied through hands-on experiences. Topics covered will include: CPR/First Aid for the Professional Rescuer, tissue healing, pharmacology, sports law and ethics, therapeutic modalities, and medical budgeting. Students will read medical case studies, evaluated sports medicine hot topics, and gain and understanding in evidence-based medicine. Students will apply their Sports Medicine I knowledge through extensive after school observations.  

Grade(s): 11-12
1 Credit(s)
2 Semester(s)

Prerequisites

Sports Medicine 1

Culinary Arts

Culinary Arts I

The Culinary Arts program prepares students to apply technical knowledge and skills required for food production and service occupations in commercial foodservice establishments. Students completing this program will possess the technical knowledge and skills required for planning, selecting, storing, purchasing, preparing and serving quality food products. Nutritive values, safety and sanitation procedures, use of commercial equipment, serving techniques and management of food establishments will also be studied. Throughout the Culinary Arts instructional program, students will develop advanced critical thinking, applied academic, career development, life and employability skills, business, economic, and leadership skills required for culinary arts occupations.

Grade(s): 10-12
1 Credit(s)
2 Semester(s)

Media

Digital Photography / Documentary I

This course focuses on the training of students in journalistic style in order to prepare them for the creation of the Mica Mountain High School yearbook. It is a prerequisite for entrance into the Yearbook class. Students will learn the elements of design, copywriting, and the basics for photography. This course is deadline-oriented, and may require time outside of class. This course requires organization, initiative, responsibility, motivation, and maturity.

Grade(s): 10-12
1 Credit(s)
2 Semester(s)

Digital Photography / Documentary II

This course focuses on the creation of the Mica Mountain High School yearbook. Students will be developing a product that is to be sold. Responsibilities consist of digital and conventional photography, copy writing, graphic design, and photo manipulation. This course is deadline oriented, and requires organization, initiative, responsibility, motivation, and maturity.

Grade(s): 11-12
1 Credit(s)
2 Semester(s)