Nutrition & Wellness

Feed Your Potential

Shawna Littleton,

Instructor

Littleton

Contact Me

Shawna.Littleton@acboe.net

Pathway Overview

Welcome to the Nutrition & Wellness pathway, a comprehensive program designed to empower students with essential life skills, practical knowledge, and career readiness in food science, human services, and event management. Aligned with the Alabama Course of Study (COS) standards, this pathway combines hands-on laboratory experiences, creative project-based learning, and leadership development to prepare students for both personal wellness and professional achievement.

Course Description

Fee: $35

Grades: 9-12

 

A one-credit course that provides opportunities for students to explore the core content included in the Family Studies and Consumer Sciences; Early Childhood Development and Services; Fashion; Interior Design; Food, Wellness, and Dietetics; and Consumer Sciences pathways. Major topics are marriage and family life, parenting and caregiving, consumer services, apparel, housing, food and nutrition, and technology and careers. PREREQUISITE: None     CAMPUSES OFFERED - ACTC

Fee: $35

Grades: 9-12

 

This is a one-credit course where students will learn to organize and plan all aspects of business and social events including the food, location, and décor associated with hiring an event planner.  Concepts taught in the course to meet the needs of clients include planning for the event with activities, establishing a budget, determining the theme, planning the guest list, determining the location, developing an event plan schedule, planning transportation needs, training of staff, staging the event, calculating room and space requirements, providing necessary technology and equipment, planning food and beverage services, securing entertainment, understanding legal issues in event planning, and conducting post-evaluations of event.  PREREQUISITE:  Food & Nutrition    

CAMPUSES OFFERED - ACTC

Fee: $35

Grades: 10-12  

 

A one-credit course where topics include the impact of daily nutrition and wellness practices on long-term health and wellness; physical, social, and psychological aspects of healthy nutrition and wellness choices; selection and preparation of nutritious meals and snacks based on United States Department of Agriculture (USDA) Dietary Guidelines and Food Guide Pyramid; safety, sanitation, storage, and recycling processes and issues associated with nutrition and wellness; impacts of science and technology on nutrition and wellness issues; and nutrition and wellness career paths.  PREREQUISITE: None  CAMPUSES OFFERED - ACTC

Fee: $35

Grades: 10-12  

 

Designed as an advanced, hands-on learning laboratory, this course allows upper-level students to deepen their occupational expertise according to their career goals. Students engage in independent research, solve real-world industry problems, build advanced portfolios, and gain field experience through internships, job shadowing, or credentialing opportunities.

Key Program Highlights

Hands-On Kitchen & Lab Training: Students apply safety, sanitation, and culinary techniques in real-world lab environments to support lifelong health and culinary capability.

Career Readiness & Foundational Standards: Integrated across all courses are essential workplace competencies, including communication, problem-solving, digital literacy, and career exploration.

Leadership via FCCLA: Co-curricular participation in Family, Career, and Community Leaders of America (FCCLA) allows students to develop leadership skills, compete in STAR events, and engage in community service initiatives.

PREREQUISITE: 3rd Yr Student CAMPUSES OFFERED - ACTC


Career Opportunities

With foundational training in dietetics, nutrition labeling, and lifespan health guidelines, students can pursue roles in wellness, healthcare, and food research:

  • Dietitian or Clinical Nutritionist (requires higher ed): Assessing dietary needs, managing medical nutrition therapy, and planning clinical diets in hospitals, clinics, or private practice.

  • Nutrition & Dietary Aide / Food Service Specialist: Supporting food service operations in healthcare facilities, school lunch programs, and senior care centers.

  • Corporate Wellness Coordinator: Planning and facilitating health, fitness, and lifestyle programs for corporate employees.

  • Community Nutrition Educator / Extension Agent: Teaching healthy eating and food budgeting through public health programs or agricultural extension offices.

  • Food Technologist / Product Developer: Researching, testing, and developing new food products and managing food safety regulations.

Equipped with hands-on kitchen training, safety and sanitation standards (such as ServSafe), and international cuisine knowledge, students can enter food service and management:

  • Chef, Cook, or Culinary Specialist: Working in restaurants, resorts, catering companies, or private dining settings.

  • School or Food Service Director: Overseeing large-scale food service logistics, nutrition compliance, and facility management.

  • Kitchen & Sanitation Manager: Enforcing safety, temperature controls, and hygiene standards in commercial kitchens.

Through coursework focused on budgeting, venue selection, vendor contracting, and catering management, students are prepared for careers in the event industry:

  • Event Planner / Wedding Coordinator: Designing, budgeting, and executing social gatherings, conferences, and corporate meetings.

  • Catering Manager / Food & Beverage Coordinator: Directing food service logistics, menu planning, and staff execution for special events.

  • Venue & Hospitality Manager: Overseeing event space operations, spatial layout, safety compliance, and client relations.

By studying consumer advocacy, human development, financial management, and family dynamics, students are well-positioned for community and advocacy roles:

  • Family Support Advocate / Social Services Aide: Assisting families in accessing community health systems, food banks, and support programs.

  • Consumer Specialist / Financial Counselor: Helping individuals navigate personal budgeting, purchasing choices, and consumer protections.

  • Youth & Community Program Coordinator: Organizing leadership and life-skills activities for non-profit organizations or youth centers.


Certifications

The ServSafe Food Handler Certification equips students with essential knowledge in food safety and sanitation principles required across the foodservice industry. Aligned with National Restaurant Association and FDA Food Code standards, this course covers critical topics including personal hygiene, safe food preparation and storage, cross-contamination prevention, time and temperature control, and proper cleaning procedures. Earning this industry-recognized credential prepares students for careers in culinary arts, hospitality, and nutrition, demonstrating high professional standards in safety and wellness.

ServSafe Food Safety Certification


Career Technical Student Organization

(CTSO)

Fee: $20.00

FCCLA

Family, Career and Community Leaders of America (FCCLA)is a national Career and Technical Student Organization (CTSO) dedicated to students in Family and Consumer Sciences (FCS) education.Recognized as the only in-school student organization with the family as its central focus, FCCLA provides members with the skills, experiences, and leadership training needed to succeed in both their personal lives and future careers.

ACTC FCCLA Website

"Members develop skills for life through: character development, creative and critical thinking, interpersonal communication, practical knowledge, and career preparation."
FCCLA Annual Theme

Courses Taught:

Entrepreneurship in FCS

Family and Consumer Science

Food and Nutrition

CTE LAB in Human Services

Classroom Resources

Course of Study

Family Consumer Science
Nutrition & Food
Event Planning & Management
CTE LAB in Human Services