Introduction to Business (Grades 9 - 12)

Introduction to Business introduces students to the world of business and provides insights into how businesses operate. This course explores how businesses are organized and managed. Students will develop an understanding of the economic theory of supply and demand. Students will also investigate the production, marketing, and finance decisions of the business manager. Students will use a marketplace simulation program to test their business theories. Students must take this course before enrolling in specialized business courses.

Entrepreneurship (Grades 10 - 12, Prerequisite: 111F/SS Intro to Business)

Entrepreneurship explores the process of creating a real business venture. Students will study the characteristics and strategies of the entrepreneur. Students will debate various ethical issues in business, and will examine the legal requirements of business ownership. Students will work in a group setting to develop business ideas, research market opportunities, and develop marketing and financial plans. Students will use basic accounting reports to track their business’s progress and to assist in the decision-making process. Groups will prepare a formal presentation to market their business idea to the class and to the instructor. Individual and collaborative projects and presentations constitute a significant part of the course work.

Fashion Marketing and Merchandising (Grades 10 - 12, Prerequisite: 111F/SS Intro to Business)

Fashion Marketing and Merchandising brings to life the business aspects of the fashion world. It presents the basics of market economics, textiles, design, and promotion. It gives an in depth view of the fundamentals and strategies for retail success. It will stress marketing as the basis for successful fashion merchandising activities that satisfy the changing consumer market. We will also discuss the many career opportunities related to fashion and how to prepare for them, including entrepreneurship.

Principles of Marketing (Grades 10 - 12, Prerequisite: 111F/SS Intro to Business)

Principles of Marketing explores product design, pricing, distribution, and promotion strategies utilized by today’s successful businesses. Students will learn how companies develop target markets through extensive marketing research methods. Through a “hands-on” approach involving various projects and the exploration of current events, students gain an understanding of how to make effective marketing decisions. This course provides an excellent background for those who plan to enroll in a business school in college. Individual and collaborative projects and presentations constitute a significant part of the course work.

Financial Planning for Seniors (Grade 12, Grade 11 if space available)

Financial Planning for Seniors is intended for seniors who will be venturing out on their own in a short time and will help them with understanding financial literacy and preparing for next steps after high school. This will be a detailed course which will inform students how individual choices directly influence occupational goals and future earnings potential. Real world topics covered will include income, money management, spending and credit, as well as saving and investing. Students will design personal budgets utilizing checking and saving accounts, gain knowledge of finance, debt and credit management. Students are provided with a foundational understanding for making informed personal financial decisions, leading to financial independence.

Personal Finance (no prerequisite required)

Personal Finance is designed to provide students with a look into your future of how to manage your various financial responsibilities. We will focus on your role as a citizen, student, family member and consumer and active participant in the real world. The class will provide opportunities for self-awareness, expression, and satisfaction in a highly technical and competitive society.

We will cover but not limited to: Factors that influence career decisions, resume writing, interview skills and getting the job, professional dress, college payment options, ROI, menu planning, budgeting your money, needs versus wants, taxes, banking (checking and savings accounts), credit cards, investing in stocks, mutual funds, Roth IRA’s, buying a car, renting an apartment, buying a home, insurance, understanding the impact of advertising and media on our purchases and lifestyle choices and other various ways you will manage your money in your future.  

Healthy Cooking and Baking

This course provides students with the opportunity to cook a variety of healthy recipes while exploring the relationship between nutrition and health. Students learn by actively participating in cooking labs with an emphasis on nutritious ingredients. The course has been updated to include a focus on healthy baking. Topics covered include reading and understanding food labels and ingredient lists, modifying recipes to make them more nutrient-dense, and connecting diet to disease prevention.

Sports Nutrition

Sports Nutrition is a hands-on cooking class where students participate in weekly cooking labs to prepare healthy meals and snacks. The course explores  how to make healthy choices for any lifestyle, and how adolescents can optimize athletic performance through diet. The focus is on promoting a healthy balance of foods, as well as a healthy relationship with food. Students learn through class discussion, projects and working collaboratively with their peers to prepare nutrient-dense recipes. This course is offered jointly through the Family & Consumer Science and Wellness departments. It is open to students in all grades but may be taken for Wellness credit in Grades 11 and 12.

International Cuisine (Asia, Africa, Australia & Europe – Quarters 1 & 2)

International Cuisine students study and cook with ingredients grown in specific regions to learn how they determine the basis for foods consumed by the people in these areas. Eating rituals and holiday feasts are also explored. Cultures and cuisines from the countries of Israel, India, Morocco, China, Japan, Korea, Indonesia, Australia, New Zealand, Hungary, and Russia are covered. Discussion of local Boston area specialty markets and food demonstrations by the Newton South community native to the countries studied are part of this course.

International Cuisine (Europe & the Americas – Quarters 3 & 4)

International Cuisine students learn about the cuisines of several cultures in North America, Central America, South America, and Europe. Students study and cook with the ingredients grown in specific regions to learn how they determine the basis for foods consumed by the people in these areas. Eating rituals and holiday feasts are also explored. Cultures and cuisines from the countries of Canada, Caribbean countries, Colombia, Peru, United Kingdom, France, Scandinavian Countries, Spain, Italy, Greece, Germany and Hungary are covered. Discussion of local Boston area specialty markets and food demonstrations by the Newton South community native to the countries studied are part of this course.

Intermediate International Cuisine (Prerequisite: 503S International Cuisine AAAE or 504S International Cuisine Europe & the America)

Intermediate International Cuisine students will learn about culinary traditions from around the world while learning inter- mediate culinary techniques. This course will focus on a narrow selection of geographic regions to allow for in-depth study of each country’s culinary history, its food rituals and the role that religion, geography and trade all play in its food ways. Recipes will emphasize intermediate cooking techniques, building on the skills students have acquired in their prior coursework in the department.

Sustainable Agriculture & Food Systems

Sustainable Agriculture & Food Systems will address the environmental, ecological, social and economic aspects of food and agriculture, from farm to table and beyond. Acting as the stewards of the NSHS Organic Garden, students will  manage all aspects of its operation, gaining hands-on farming experience outside of the classroom and exploring their personal connection to food and the land while developing a solid foundation in the agricultural sciences and organic farming practices. In the classroom, students will critically analyze the state of local and global food systems and their connections to issues of public policy, health, social justice and waste management. Students will apply their learning to projects designed to help the school develop more sustainable practices, such as incorporating school-grown produce in school lunches, expanding the building’s recycling and composting program, reintroducing native plants to school grounds, assisting in the implementation of the “Green Trail”, or collecting and analyzing data from the school’s solar panels. This is a hands-on course that includes outdoor activities.

Culinary Arts Exploratory (Semester 2)

Culinary Arts Exploratory is designed for students who want to acquire the fundamental food preparation techniques central to all areas of the food service business. Students are introduced to quantity food preparation in the areas of baking, pastry and cold and hot meals. Students will rotate through food preparation stations and actively participate in the business of food service. Emphasis is on learning basic culinary skills, and kitchen sanitation and safety practices that align with the food service industry. Students will gain practical experience while preparing and serving meals in the “Lion’s Den Bistro,” Newton South’s student-run restaurant.

Culinary Arts & Food Service Management (Prerequisite: 507S, Culinary Arts Exploratory)

In Culinary Arts & Food Service Management students will build on skills gained in Culinary Arts Exploratory while working alongside first year students in support of  the Lions’ Den Bistro. Emphasis is on acquiring intermediate and advanced culinary skills and developing a foundational understanding of foodservice management best practices including food procurement, food cost projections, seasonal menu- planning and restaurant marketing. Enrollment requires teacher and department head approval.

Sustainable Agriculture & Food Systems Independent Study (Prerequisite: Sustainable Agriculture & Food Systems)

Students continue to manage the activities of the Newton South Farm and pursue projects relevant to sustainable agriculture on a weekly basis. Students are required to complete a capstone research paper or project. Enrollment requires teacher and department head approval. Interested students should speak with the Department Head in the fall.

Child Development (Grades 9 - 12)

Child Development focuses on the conditions that influence human growth and development from before birth to age five. Visits to class by parents with infants and toddlers help students to analyze the social, emotional, physical and cognitive development of the young child. Current issues affecting children in American society are presented, and students will learn about career opportunities in child-related fields. Students will write, create, and perform their own original puppet shows for preschool-aged children in the community. Students do not work regularly in the preschool classroom. Students interested in Early Childhood Education are encouraged to take this class as a prerequisite.

Early Childhood Education Exploratory 1 (grades 10-12)

Early Childhood Education Exploratory I is a semester-based elective designed for students who would like to explore the principles of early childhood education and how young children learn. Students have the opportunity to work with preschool children in a classroom lab school setting. This course includes the reading and discussion of theories of human development along with practical work experience with preschool children in the Newton South Preschool Program. These students will act as interns in the preschool as well as meet additional course requirements.

Early Childhood Education Exploratory 2

Early Childhood Education Exploratory 2 is by approval of the department head. Students continue to act as interns at the Newton South Preschool. Students participate in an online Schoology course and complete all assignments including discussion boards, child observations, and preschool portfolios. Occasional WIN block meetings are required.

Early Childhood Education Exploratory 3

Early Childhood Education Exploratory 3 is by approval of the department head. Students continue to act as interns 2 to 4 times per week in the Newton South Preschool. Students research topics relevant to early childhood education and complete a term research paper. This class is only open to seniors unless given approval by the department head.

Early Childhood Education Minor

Early Childhood Education Minor is by approval of the department head. Students continue their study of early childhood education and increase their time as student interns in the Newton South Preschool Program. Students will take on more responsibility in the preschool classroom.

Early Childhood Education Major

The Early Childhood Education Major combines academic and practical work experience in the Newton South Preschool Program to provide a step-by-step approach to the everyday care and teaching of young children. Students apply the knowledge of child development to evaluate early childhood programs, better understand and guide young children, create safe and healthy environments, and plan developmentally appropriate curriculum. The Department of Early Education and Care Teacher License (formerly OCCS) is available to students achieving a grade of B or better.

Fashion Design and Construction (no prerequisite required)

This course is designed to teach basic skills and terms needed to produce articles of clothing. Students will learn the skills necessary for hand stitching as well as machine sewing, understand different types of fabric, pattern design and reading, altering, mending clothing and up-cycling. We will look at the garment industry and fashion trends. Students will also be able to create personalized clothing and craft projects that incorporate hand and machine skills. This class is an opportunity for you to allow your creativity to flourish! We offer a four-year curriculum in fashion and design, which allows the students to grow and develop their skills.