The Careers in Education Course is designed to prepare students for professional or learning support positions in education, pre-kindergarten through grade twelve. Students study human development, standards, regulations and codes, positive guidance and counseling techniques, age-appropriate and grade-appropriate learning strategies, learning theories, and standards-based curriculum and instructional design. Students can apply and practice their knowledge and skills at a variety of elementary and secondary sites. The course prepares students for entry into college or university teacher-training programs.

This concentration level course is a study of the physical, perceptual, cognitive, personality, and language developmental stages of children from conception through adolescence, including the principle theories of development and their application. The need for an understanding of how children develop and what influences their development is an important component of contributing to the demands of our complex society. Students will develop an understanding of children and the developmental process through readings, case studies, observations, individual research projects and group project work. Active class participation is enhanced by limited community classroom placement under the guidance of a mentor teacher. All students are required to observe and/or participate in settings and classrooms at the preschool/primary/elementary or middle/junior high levels at the end of the Spring semester.

In this lesson students will learn about the five types of nutrients and their purposes. This lesson will also cover symptoms of nutritional deficiencies in livestock. I divide this lesson into two class periods. On the first day we talk about nutrients and the second day we talk about the importance of nutrients for body functions such as growth, reproduction, and maintenance. At the end, students will have to pass a quiz that covers most of the main information taught during these lessons as a means to exhibit proficient comprehension of the information and its importance.

With prior knowledge of food and organic matter decomposition, students will use industry and extension publications to learn the processes of composting, as well as the benefits and challenges of compost production (available nutrient levels, community perceptions, hazardous materials, smell, and storage).

This two-semester course provides instruction in the basics of computer construction and repair; emphasizes troubleshooting and diagnosis of hardware and software failures; provides the skills necessary to gain entry-level employment in the field of computer servicing. Students have the opportunity to service and repair a wide range of personal computers while learning theory of operation and gaining programming skills. Students will use a variety of service tools. The operation of each component of a computer is studied and tested while assembling test computers. Designed to provide a solid foundation as a basis for a student's continuing education in the computer sciences.

Students will be able to create a complete resume representing their skills, experience, and educational background that will make them employable in todayŐs workforce. Students will create a resume using a Microsoft Word resume template.

Students will explore organic farming, conventional farming, and biotechnology farming methods through a close read approach. Then they will dive deeper into the different production methods by creating a video that discusses the merits and faults of each production method. Lastly, they will write an opinion piece for an Agriculture Studies journal that explains their stance as to the best farming practices.

This course will provide skills in the area of food services and hospitality. These lessons are applicable to a capstone course in food service within a 3 seqence career pathway for Hospitality, Recreation and Tourism industry sector. The student receives training in kitchen safety and sanitation, equipment and facility use, knife skills, food preparation to include: cold pantry, salads, soups and sauces, introductory baking, meats and poultry, short order cook, hot-line, institutional cook, catering, cashiering, hostessing, waiter/waitress, and bussing. Students will participate in the planning, costing, preparation, serving, storage and critique of meals in project based learning. Nutrition and applied academic skills are incorporated in each unit. Career seeking and transferrable skills are incorporated into this curriculum culminating in a portfolio. Students that perform well could be placed in work-based learning environments.

Students will conduct a laboratory exercise that will examine the decomposition of organic household wastes from their home, and investigate which waste products can be composted and best utilized by plants.

This is lesson 3 of 4. Students will be creating an app for cell phones that will provide farmers with the opportunity to learn how different irrigation methods work depending on soil type.

Digital cameras are part of the aresenal of tools web designers need to use to produce oriignal images on web sites. Although many types of cameras are available, there are common elements in their use that are important for developing a sound foundation in the design of a web site.

Photography, as a nonverbal language, allows students to increase their visual perception and provides a medium for creative expression. The history of photography will be evaluated in the context of historical, social, cultural and artistic developments. Students learn to understand the artistic qualities of the photographic medium while acquiring the techniques for utilizing photography for expressive purposes. Instruction includes studio and field techniques, photojournalism, fashion photography, and commercial, portrait, scientific, nature, wildlife and sports photography. In producing their own works and by studying the photographs of others, students will develop a base for making informed aesthetic judgments. Integrated throughout the course are career preparation standards which include basic academic skills, communication, interpersonal skills, problem solving, workplace safety, and technology and employment literacy.

Have you ever wondered what causes your sliced apples to brown? Is there a way to slow this process down or stop it completely? Through this mini lab activity students will be able to continue learning about scientific materials, collecting data, and the importance of research and innovation in Agriculture Studies, specifically the area of food science.

Exploring Environmental Issues: Biodiversity was developed by Project Learning Tree in partnership with the World Wildlife Fund. In this sixty-page module, students learn that decisions about growth and development, energy use and water quality, and even human health, all rest to some extent on perspectives about biodiversity. Educators and students step back from biodiversity issues and specific species to examine broader concepts and larger connections—not just biological, but political, cultural, ethical, and economic as well. Educators can download the complete Exploring Environmental Issues: Biodiversity module at no cost.

The word “biotechnology” usually conjures images of modern techniques and topics of controversy such as cloning, stem cell research, and genetically modified organisms. However, the practice of manipulating organisms to create a product has long been used by human societies. Our Biotechnology Series is designed for high school and community college educators in the fields of Biology, Environmental Science, Social Studies, and Agriculture. A special effort has been made to construct activities that support instruction in AP Biology, AP Environmental Science, and AP Human Geography. This module was created as a supplement to the Focus on Risk curriculum. Educators can download the complete Exploring Environmental Issues: Biotechnology module at no cost.

This lesson provides an overview of the major factors that affect plant growth including: water, air, temperature, light and nutrients. If sticking to the basics, the lesson can be taught using all factors except nutrients. However, nutrient information is provided for longer class periods.

Farm & Food Care Saskatchewan believes that getting to know farmers and ranchers is getting to know food.

Farm & Food Care Saskatchewan is a coalition linking thousands of livestock, crop and horticulture producers, government, individuals and businesses with a common goal to help people understand food and farming.

Search through articles about farming, discover programs and events, find interesting resources (check out the Canadian Food Focus, FarmFood 360, Real Dirt on Farming, Photos and Videos) and more.

farm animals, crops, food preparation, science activities and agriculture careers.

Farm and Food Care Saskatchewan is hosting an online photo contest during Ag Month with several categories including Farm Scenes, Farm Animals, A Meal from the Farm, and others! Prizes are up to $250.

While on this site, check out all of the other great ag resources!

"Farm to Cafeteria Canada (F2CC) is a pan-Canadian organization whose vision is “vibrant and sustainable regional food systems that support the health of people place and planet.” F2CC works with partners across Canada to educate, build capacity, strengthen partnerships, and influence policy to bring local, healthy, and sustainable foods into all public institutions."

This site provides a variety of resources (look for the tabs along the top of the site called Resources) including:
*featured resources
*tool kits
*fact sheets
*webinars
*videos

Students will learn the skills necessary for a career in the fast growing industry of fashion design. Students will learn how to design, sew, and re-style clothing; apply the elements and principles of design in various aspects of the fashion industry; understand the relationship between history and fashion; know the general characteristics, production, and maintenance of textiles and textile products; study and analyze fashion trends; understand the principles of apparel pattern making; and demonstrate the skills and procedures necessary for sales and marketing in the fashion industry.