What is CTE?
Today’s cutting-edge, rigorous and relevant career and technical education (CTE) prepares youth and adults for a wide range of high-wage, high-skill, high-demand careers. CTE provides students of all ages with the academic and technical skills, knowledge and training necessary to succeed in future careers and to become lifelong learners.
Have questions? Please contact Brighton’s CTE Coordinator:
Sierra West, CTE Coordinator
801-826-5841
Chrisann Barnard, CTE Assistant
801-825-5844
CTE Classes & Descriptions
Business
Graphic Design & Art
Health Science
(83081) – Great for ANYONE that wants to be a manager! This course seeks to develop sound management skills in students, as management plays a role in any future employment opportunity. Students are able to analyze, synthesize, and evaluate data from the other functional areas of business (e.g., marketing, finance, accounting, and production) as well as focus on managing one’s time and the time and talents of others. Effective management requires decision-making abilities, long-range planning knowledge, human relations expertise, and motivational skills. Students learn leadership skills and are able to select appropriate management styles. Finally, students are taught current technological applications and the effect international trade has on management style and decisions. Participation in the FBLA youth organization may be an integral part of this course.
(83161) – Learn the Office Suite: WORD; PowerPoint; Excel
This course applies advanced concepts and principles using word processing, spreadsheets, databases, and electronic presentation software. Students may have the opportunity to obtain a Microsoft Office Specialist industry certificate through Microsoft and Certiport per district discretion. The certification is recognized worldwide as the best method for employers to validate computer skill proficiency. Students will integrate applications learned. Participation in a CTSO may be an integral part of this course.
Credits: .5
This class counts as a Digital Studies credit.
(83261) – Students will gain an understanding of the marketing and management principles necessary to start and operate their own business. They will develop an awareness of the opportunities for small business ownership and develop the planning skills needed to open a small business. Students will become aware of the traits and characteristics of successful entrepreneurs. Students will gain an awareness of knowledge needed in research, planning, and regulations affecting the small business. They will understand the specific strategies of business management and marketing and the economic role of the entrepreneur in the market system. Entrepreneurship is designed for students enrolled in business and marketing education, and/or other courses, who have an interest in developing the skills, attitudes, and knowledge necessary for successful entrepreneurs.
Students can earn Concurrent Enrollment Credit for this course through Weber State University. You must apply and register for this class through Weber State to receive College Credit otherwise you will only receive High School Credit for this course. CE Code for Weber State: ENTR 1002
CE credits do have a $5/credit tuition fee. Most CE courses are 3 credits and therefore have a tuition of $15 for a semester long class.
High School Credits: .5
(83491) – Marketing I explores the seven core functions of marketing which include: marketing planning – why target market and industry affects businesses; marketing information management – why market research is important; pricing – how prices maximize profit and affect the perceived value; product/service management – why products live and die; promotion – how to inform customers about products; channel management – how products reach the final user; and selling – how to convince a customer that a product is the best choice. Students will utilize knowledge in hands-on projects which may include: conducting research, creating a promotional plan, pitching a sales presentation, and introducing an idea for a new product/service.
(83540) – This course will prepare the student to operate businesses that sell, rent, or lease goods and services. This course will provide insight into the theory and application of merchandise/service assortment, pricing, promotion mix, location, store layout, and customer service activities necessary for successful retail operations. Students taking marketing-related courses should have the opportunity to participate in a related CTSO organization.
*This course requires Counselor/Instructor approval.
Credits: .5
(83651) – How do teams and athletes make money? Why are stadiums so expensive? Love sports and want to learn how it all works – Sports Marketing is your class!
Course description coming soon
Course description coming soon
(86071) – An introduction to the field of commercial photography. This course will cover concepts, including but not limited to purchasing a digital camera; image capture; image editing; and image output. This course will also feature Adobe Photoshop, its features, and its use. These concepts will enable the student to be more knowledgeable and prepared to enter the field of commercial photography.
Students can earn Concurrent Enrollment Credit for this course through Salt Lake Community College. You must apply and register for this class through Salt Lake Community College to receive College Credit otherwise you will only receive High School Credit for this course.
CE credits do have a $5/credit tuition fee. Most CE courses are 3 credits and therefore have a tuition of $15 for a semester long class.
CE Code for SLCC: ART 1050
High School Credits: .5
(71011) – This semester course is designed to create an awareness of career possibilities in health care and inform students of the educational options available for health science and health technology programs. Instruction includes beginning anatomy and physiology, medical terminology, medical ethics, diseases, and disorders. The course prepares students for the Medical Anatomy/Physiology course and/or for a variety of health technology programs.
Credits: .5
(72060) – This course is designed to introduce the student to the area of physical therapy and athletic training. Students will also learn components of sports medicine including human anatomy and physiology, injury prevention, first aid practices, injury evaluations, healing processes, therapeutic modalities, sports nutrition, performance skills and career options. Participation in HOSA or Skills USA chapter is strongly recommended. Participation in HOSA youth organization may be an integral part of this course.
Credits: .5
(91370) – Case Studies in Health Sciences is a course designed for students wishing to explore the interdisciplinary nature of health care using case study models. Each case study focuses on a disease process. Progression through each case study involves a review of anatomy and physiology, pathophysiology, medical terminology and a study of a variety of health professionals including their educational and training requirements. Additionally, the student will explore key medical diagnostic tests (e.g. laboratory, imaging) used in patient disease diagnosis, management and prevention. The course emphasizes the importance of the team approach to patient care.
Students can earn Concurrent Enrollment Credit for this course through Weber State University. You must apply and register for this class through Weber State to receive College Credit otherwise you will only receive High School Credit for this course.
CE credits do have a $5/credit tuition fee. Most CE courses are 3 credits and therefore have a tuition of $15 for a semester long class.
CE Code for Weber State: HTHS 1120
(97251) – Course uses videos supplemented with lecture and discussion covering more than 350 medical word roots, suffixes, and prefixes. Emphasis is placed on the pronunciation, spelling, and proper usage of medical terminology. Medical abbreviations are also introduced. Participation in HOSA youth organization may be an integral part of this course.
Students can earn Concurrent Enrollment Credit for this course through Salt Lake Community College. You must apply and register for this class through Salt Lake Community College to receive College Credit otherwise you will only receive High School Credit for this course.
CE credits do have a $5/credit tuition fee. Most CE courses are 3 credits and therefore have a tuition of $15 for a semester long class.
CE Code for SLCC: MA 1100
High School Credits: .5
Family Consumer Sciences
Skills & Manufacturing
Technology
(87001) – This is great for ANYONE who is around children, wants children, or interacts with children! Students will understand the aspects of child growth and development, positive guidance techniques, and child-related issues. Learning activities, observation techniques, and lab experiences in working with young children may be included. This course will strengthen comprehension of concepts and standards outlined in Science, Technology, Engineering, and Math (STEM) education. Family, Career, and Community Leaders of America (FCCLA) supports student leadership and has competitive events that may be an integral part of the course.
This class is great for anyone who wants to have fun, socialize, and create!
Preschool 1 consists of two classes Early Childhood Education 1 & Early Childhood Education 2. (87021/87052) – These two classes are taken concurrently for a full school year in back-to-back class periods to allow time for students to run the Preschool.
87052 – This course introduces students to child-related careers and the child Development Associate Credential (CDA). Instruction is given regarding developmentally appropriate practices (DAP) and curriculum and facility design for young children. ECE lab training may be a part of the course. This course will strengthen comprehension of concepts and standards outlined in Science, Technology, Engineering and Math (STEM) education. Student leadership and competitive events in a CTSO may be integrated into this course. Previous completion of the Child Development course is required.
87021 – This course provides students an opportunity to work with children in a lab setting. Instruction includes: demonstrating employment skills required to work with children, maintaining a healthy environment for children, implementing developmentally appropriate practices in a lab setting, developing and implementing curriculum and developing positive relationships with children. Onsite lab experiences will be a major component of the course. Participation in the FCCLA youth organization may be an integral part of the course.
Prerequisite: Child Development
Credits: 2.
This class is great for anyone who wants to be a teacher, be involved with children, or loves to socialize!
Preschool 2 consists of 2 classes Early Childhood Education 3 and CDA Certification (87041/87032) – These two classes are taken concurrently for a full school year in back-to-back class periods to allow time for students to run the Preschool.
(87041) This course provides students an opportunity to work with children in a professional lab setting. Students enrolled in this course will: teach young children, demonstrate positive employment skills, maintain a healthy environment for children, and develop positive relationships with children. On-site lab experiences will be a major component of the course.
(87032) The primary focus of this class is hands-on offsite early child development experiences. This course prepares individuals for careers related to early childhood education. Experiences include: program planning and management, resources and facility management, supervising recreational and play activities, preparing and implementing a large variety of learning experiences for children, the application of individual teaching skills, and preparation for a career and/or entrepreneurial opportunities (This is a zero funded course). Participation in the FCCLA youth organization may be an integral part of the course.
Prerequisite: Child Development
Credits: 2.0
(87501) – This course is the foundational course in the Culinary Pathway and Food Science, Dietetics and Nutrition Pathway. Experiences will include food safety and sanitation, culinary techniques, food selection, and basic nutrition with a focus on career readiness. Student leadership and competitive events (FCCLA) may be integrated into this course.
(87511) – This course is the second step in the Culinary Pathway. Experiences will highlight food safety and sanitation careers, introduce knife skills and cooking techniques, and basic culinary skills related to stocks, sauces, and yeast breads. There will be a focus on career readiness. Student leadership and competitive events (FCCLA) may be integrated into this course.
Credits: .5
Culinary 2/CHEF 1110 – ProStart 1 is a professional start to the Foodservice and Culinary Arts industry. It is a program sponsored by the National Restaurant Association Educational Foundation. The ProStart curriculum introduces students to career opportunities in the restaurant and foodservice industry and provides them with foundational skills in culinary arts and restaurant management that will jump-start their post-secondary experience, in college and/or careers. In Utah, FCCLA may complement this course. Students will develop an understanding of basic principles of sanitation and safety. Be able to apply them in food service operations. Reinforce personal hygiene habits, protecting consumer’s health. Class is prerequisite/concurrent for any lab class.
Nutrition/CHEF 2520 – In this course, students learn about basic nutrients, food labeling, current issues in nutrition, and the application of nutritional principles to menu development.
Students can earn Concurrent Enrollment Credit for this course through Salt Lake Community College. You must apply and register for this class through Salt Lake Community College to receive College Credit otherwise you will only receive High School Credit for this course.
CE credits do have a $5/credit tuition fee. Most CE courses are 3 credits and therefore have a tuition of $15 for a semester-long class.
CE Code for SLCC: CHEF 1110
High School Credits: 1.0
Course description coming soon
Baking and Pastry – This course introduces Culinary Arts students to another aspect of the Food Service industry, baking, and pastry. Students will gain experience with baking terminology, equipment, formula conversions, and practice methods for creating yeast breads, pastries, fillings, cakes, and cookie production. Students will also have the opportunity to practice industry workplace skills, and food safety and understand the opportunities for careers within the baking and pastry industry.
Prerequisite: Foods 1
Credits: .5
(87771) – Have you always wanted to know what it is like to be able to design a room as beautifully as all of the interior designers? This course explores the field of interior design through engaging learning activities. Identification and use of the elements and principles of design are emphasized. Other topics are furniture arrangement, floor plan evaluation, space planning, and design-related careers. Skills learned can be applied to current living environments and future career options. This course will strengthen comprehension of concepts and standards outlined in Sciences, Technology, Engineering, and Math (STEM) education. FCCLA may be an integral part of this course.
Credits: .5
(87781) – Do you want to learn about architecture and different styles of home and expand the skills you learned in Interior Design 1 … then Interior Design 2 is for you! This course provides students the opportunity to develop skills in applying the elements and principles of design to interiors. Projects are integrated throughout the course to provide applications as the students’ study: architecture, furniture styles and constructions, surface treatments and backgrounds, design and function of space and lighting. This course will strengthen comprehension of concepts and strands outlined in Science, Technology, Engineering and Math (STEM) education. FCCLA may be an integral part of this course.
Credits: .5
(87301) – Does fashion sketching, the History of Fashion and learning about your personal wardrobe interest you? This course explores how fashion influences everyday life and introduces students to the fashion industry. Topics covered include: fashion fundamentals, elements and principles of design, textiles, consumerism, and fashion related careers, with an emphasis on personal application. This course will strengthen comprehension of concepts and standards outlined in Sciences, Technology, Engineering and Math (STEM) education. Participation in a CTSO may be an integral part of this course.
Credits: .5
(87281) – Learn how to sew a hammock, drawstring backpack, sweatshirt, and duffel bag. This course introduces students to basic apparel design and construction skills. These skills prepare students for the exciting global apparel industry and entrepreneurial opportunities. Students will sew apparel and accessory projects. This course will strengthen comprehension of concepts and standards outlined in Sciences, Technology, Engineering and Math (STEM) education. Student leadership and competitive events in a CTSO may be integrated into this course.
Credits: .5
(87322) – Students will further strengthen and broaden apparel design and production techniques. In this course they design and construct intermediate level projects using various construction techniques. These skills prepare students for the exciting global apparel industry and entrepreneurial opportunities. This course will strengthen comprehension of concepts and standards outlined in Sciences, Technology, Engineering and Math (STEM) education. Student leadership and competitive events in a CTSO may be integrated into this course.
Credits: .5
Course description coming soon
Course description coming soon
(89021) – This is the first instructional course in a sequence prepares individuals to apply technical knowledge and skills to lay out and shape stock, assemble projects,saw and sand projects. The course stresses the safe use of a variety of hand and power tools and machinery. Recommended projects would be anything that would allow students to incorporate all joints and tools.
Credits: .5
(89020) – This is the first instructional course in a sequence prepares individuals to apply technical knowledge and skills to lay out and shape stock, assemble projects,saw and sand projects. The course stresses the safe use of a variety of hand and power tools and machinery. Recommended projects would be anything that would allow students to incorporate all joints and tools.
Credits: 1.0
(89100) – The third instructional course in a sequence of courses that prepares individuals to apply technical knowledge and skills, set up and operate industrial woodworking machinery, and use such machinery to design and fabricate custom cabinets and architectural millwork. It stresses the safe use of trade hand and power tools and machinery used in the production of millwork items. Cabinets, such as kitchen and vanities, are constructed, finished, and installed as part of this program. Participation in a CTSO may be an integral part of this course.
Credits: 1.0
Course description coming soon
Course description coming soon
Course description coming soon
Course description coming soon
Course description coming soon
Course description coming soon
Course description coming soon
(84001) – This course prepares individuals to develop technical knowledge and skills required to plan and prepare scale pictorial interpretations and technical documentation of engineering and design concepts. This includes instruction in the use of 2D Computer-Aided Design (CAD) software, sketching, drawing layout, geometric construction, orthographic projection, and dimensioning. “Hands-on” courses that tie observations and concepts common to a variety of different engineering disciplines in order to develop a better understanding of basic math and science principles used in engineering. By utilizing problem-solving skills in a laboratory environment, students will develop skills and attitudes that impact and expand occupational opportunities.
(81211) – An introductory course in program engineering and applications. This course introduces students to the fundamentals of computer programming. Students will learn to design, code, and test their own programs will applying mathematical concepts. Teachers introduce basic coding concepts and problem-solving skills.
Prerequisite: Computer Science Principles
Course description coming soon
(91261/91271) – These courses prepare individuals with a lab based, hands-on curriculum combining electrical, mechanical and engineering design principles. Students will learn to design, build, program, and control robotic devices. A rigorous study and application of electrical concepts will include: sources of energy, electrical safety, use and identification of basic electronic components, sensors and actuators. Engineering concepts will include: mechanical design, prototype development, design testing, programming, and proper engineer documentation.
