Career Technical Education & SVCTE Courses

This one-year course is designed for seniors and it combines supervised part time employment with academic and skill preparation in the classroom. Students are assisted in acquiring desirable work habits and attitudes. Students meet on the high school campus at least one period per week. Credit is awarded based on the number of hours spent at the paid employment site, their classroom preparation, and in the completion of all paperwork and assignments. Student job placements are part of a specific career pathway, capstone course, or paid internship in the field the student is pursing. The course meets once/week every Thursday at 7:20am at Del Mar.

Prerequisite: Students must be at least 16 years of age and employed by the first class meeting. Jobs must be approved by the instructor.

Credits: 2.5-10 credits per year

This course focuses on cooking skills with a heavy emphasis on nutrition. Laboratory experiences, demonstrations, lectures, and skill building exercises provide a high activity-based, low stress format for learning. In addition to cooking skills, students will explore career information and develop skills to make informed food choices. At the end of the course, students take home a recipe collection. Materials donation may be requested.

This course continues from Foods I with a focus on cooking skills with an emphasis on, but not limited to, cooking methods utilizing heat/cold transfers, nutritional science, culinary organization, food science, culinary careers, culinary professionalism, recipe development and costing, menu research and development, business research and development. Laboratory experiences, demonstrations, lectures and skill drills will provide an active and thriving environment in a low stress format for learning. In addition, to cooking skills, student-chefs will utilize career information to make informed culinary decisions. At the end of the course, student-chefs will take with them a culinary repertoire and work ethic that will be transferable to most industries. Materials donation may be requested.

Prerequisite: Foods I

This course is designed to develop student’s publishing skills. The main objective of the class is to produce a record of the school year by using photographs, graphic artwork, and copy as means of creative communication. Students master a desktop publishing software program, Adobe InDesign. This class is responsible for producing the high school Yearbook.

This course provides a project-based video media program which guides students to achieve the standards in the Arts, Media and Entertainment Pathway of career technical training by providing students with the technical instruction and practical experiences for aspiring video and film makers in the production of film, video and new media projects. Students experience both the creative and technical aspects of film making in conjunction with learning about historical and contemporary traditions and conventions. Students are instructed on the three stages of project creation. UC/CSU Designation in Visual & Performing Arts (VAPA).

This course provides a progressive, project-based video media program that builds on the skills learned in Video Production I. Students work individually and as group members in the production of video and new media projects. Students experience the creative and technical elements of filmmaking in the three stages of project creation: pre-production, production, and post-production. An emphasis will be given to project management, oversight and new methods of distribution.

Please note: If you intend to participate in after-school sports next year, you may want to consider an AM class instead of a PM class.

Shadow Date: April 16th, 2026

Open Tour Dates: Please check the Eventbrite link for available dates.