In this course, students will understand the concepts of rights versus responsibilities. Students will discuss the rights and responsibilities appropriate to their own situations, locate law enforcement facilities in their community, become familiar with procedures for dealing with fines and tickets, find and engage the services of low cost legal consultation, utilize consumer protection services, and drive legally and responsibly.
In this course, students will investigate health and safety issues related to prospective housing, understand energy and utility assistance programs, know their rights and responsibilities when renting, understand how to comparison-shop for the best rental units, know the financial support options and opportunities for first-time homeowners, and know the basics about leases, contracts and insurance.
In this course, learners will prepare a resume, cover letter, and post-interview thank you correspondence. They will also practice interview skills, such as greetings, introductions, questions for the interviewer, and appropriate attire and body language. learners will also distinguish between legal and illegal interview questions.
In this course, learners will prepare for the Wisconsin Department of Motor Vehicles knowledge and sign tests for obtaining a driver's license. They will use vocabulary for parts of the interior and exterior of the motor vehicle, traffic signs, directions, and commands that may be used in the road test.
In this course, learners will prepare for the U.S. citizenship interview. They will prepare to answer all of the 100 history and government questions which may be asked as well as the written English portion of the interview.
Experience in sanitation, quality standards and methods of food storage. Learners will advance their knife skills as they cut, chop, carve and dice. Additionally, learners will be preparing and presenting cold foods such as soups, meats, cheeses and produce.
Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and nutritional analysis of diets are emphasized.
Examine sales and promotion strategies used in the restaurant industry. Study of attracting new customers, setting prices, developing visually appealing menus and displays, and investigating innovative methods of attracting and keeping customers.
Identify fish, meat or poultry by carcass, primal, sub primal and fabricated cuts of meat. Learners will explore the use of fish, meats and poultry by comparing both yield grades and quality grades. Hands-on meat fabrication, meat grinding, meat smoking and sausage making will be explored.