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Types of Courses in Project Forward

Courses in the Project Forward program are broken into several sections: First Year, Second Year, and Mandatory classes. 

Find all of our courses listed below.

First Year Exploratory Courses

This course is designed to provide an overview into agriculture, animal care, landscaping and facilities. The purpose of this course is to expose the student to natural resources, basic horticulture, animal science, soils and pesticides, and general property and facilities maintenance.

This course is designed as a basic overview into the totality of the culinary/hospitality field.  Students will explore the different job opportunities available as well as the basic skills needed to be successful within this context.  Students will learn basic kitchen skills and understand the components of the hospitality industry and the possible job opportunities in these fields.  

This course fosters and improves intrapersonal, interpersonal, group, and public communication skills.  Students practice skills necessary to communicate effectively through exercises and presentations that reflect real-world situations.  Students will begin to develop confidence in how to operate and manage the use of the College’s computer facilities and programs. Classroom studies will promote written, oral and critical-thinking skills, as well as touch upon the basic principles of media messages.

The primary purpose of this course is to train individuals in the basic skills necessary to obtain non-modified, year-round Retail positions. Students will learn customer service skills, practice working on a register and gain an understanding of the “backend” of retail (inventory, merchandising, marketing, etc).  Field trips will allow for a greater understanding of these concepts in real life work settings.   

Second and Third Year Students

Below are courses that second and third year Project Forward students can take:

This course provides an integrated approach to the sustainable maintenance of residential, commercial, and/or institutional landscapes and interiors, combining research-based knowledge with field experiences in maintenance practices, such as working on an organic farm, in a greenhouse, at a garden center and on the college’s campus. It is also designed to provide the fundamentals of basic animal care to students with a broad range of learning styles. We stress the importance of teamwork as well as independent task completion. Additionally, we will learn to use kennel and farm tools, weighing and measuring, basic record keeping, basic first aid for animals, and animal-related vocabulary.   

Students will also develop and utilize skills related to interior/exterior maintenance, garden bed preparation and maintenance, and properly using tools.  In addition, students will develop an understanding of careers and environmental considerations related to this area to prepare our students to work in an animal care or agricultural field, such as those of a kennel, barn farm, ranch or commercial facility. Additional employment opportunities explored could be in maintenance, shipping and receiving or facilities.  Work study opportunities for employment include such fields as grooming, barn assistant, animal shelter worker, landscaper, facilities/maintenance and shipping and receiving.

This course provides the fundamentals of personal and professional cooking, including instruction on basic principles of cookery, methods of preparation, nutrition and cost control; followed by practice in the demo-kitchen. Principles of kitchen safety and sanitation, product identification, and learning to work efficiently as a team are key themes throughout the course.  Students become familiar with, and comfortable in, an industrial kitchen as they learn various hands-on skills.   

In addition, students will be able to describe the divisions of the hospitality industry. Students will be exposed to the many facets of the hospitality industry and gain experience working in a hotel setting in areas such as Front Desk, Laundry, and Housekeeping, Maintenance and Grounds, and banquet functions. The student will practice the basics of table service and customer service, as they apply to the hospitality industry, in a local resort hotel setting. *It is strongly suggested that students take our ServSafe certification elective while in this concentration. 

This course will prepare students for an information driven workplace, focusing on various modes of communication while also honing interpersonal skills, necessary in today’s world. There is a strong emphasis on the media, including newspaper, film, radio, television and the internet. Students will practice and gain stronger communication skills through group exercise, discussion, writing emails and work within our college radio station. After completion of this concentration, students will emerge with stronger organizational, interpersonal, critical-thinking, and written communication skills. Students will practice articulation skills through recording and working in an actual radio and television station as well as in varying office and classroom environments on campus.

Additionally, students will learn about media content in various formats and the messages they send. These skills are critical to an evolving world and workplace and students will learn about how they can influence communication.

In addition to class time, students will participate in a work-study experience, on or off campus, at WKKL, Sandwich Community TV, or in various office related settings selected to match their possible long term goals.



The primary purpose of this course is to train individuals in the basic skills necessary to obtain non-modified, year-round retail positions. Students will demonstrate effective customer service skills for any employment setting and commitment to good business values (“Customer is always right”). They will overcome any fear of using a cash register and credit card machine. Students will be able to calculate sales and give accurate change, and keep inventory well stocked and neatly displayed. Students will display appropriate appearance, be punctual and remain on task. They will understand how to merchandise and build creative displays, and have an understanding of advertising and promotional strategies. Students will be able to demonstrate an understanding of how to research and apply for job opportunities in the field of Retail.

Students in this concentration often work in the Seashore Café in addition to class time and are expected to stand during a four-hour shift.  Some students prepare for careers in mall settings, in small local boutique shops or in our campus bookstore.


Mandatory Classes

Below are classes that are mandatory in the Project Forward program:

The responsibility for personal safety and community awareness increases each time a person gains more independence. In this course we will teach students the principles of community awareness, personal safety, some very basic defense techniques, social norms/rules, appropriate behavior within particular contexts, and basic travel safety.  The students will learn about building an instinctual response to feelings of being unsafe and the importance of trusting those instincts in a multitude of settings.  

This once-a-week seminar class is for students currently in year two of Project Forward who are taking a Concentration vocational course.  Through simulated role-play, group discussions, mock interviews, and other strategies, students learn tools and appropriate behaviors for their future workplaces.  Job readiness and expectations are reinforced.  Using a checkbook for finances and understanding a paycheck are also covered.  Students, who have fully participated in class assignments, leave this class with a portfolio which includes a resume, names of references, workplace photos, and ServSafe certificate copies, if earned. 

Elective Courses

Below are classes that are Electives in the Project Forward program:

Students will discuss the fundamentals of basic nutrition and learn various physical activities to optimize their physical and mental well-being and encourage a healthy lifestyle overall.  Students will learn how to use fitness equipment in addition to discussing dietary choices, energy expenditure, and their relationship to our health.  In addition to using fitness equipment and learning simple exercises, students will also talk about other fun physical activities designed to get moving and encourage healthy lifestyle behaviors (ie: dancing, yoga, stretching).

In this class, students will explore entrepreneurial opportunities in the arts and art-related fields.  Discussion will include various business strategies behind a successful career in the arts.  Students will learn about: product development, selling opportunities; including Etsy, craft fairs and wholesale, social media outreach and "advertising"/ online publishing, image design, and marketing.  They will also explore the inner workings of the arts industry, using creative problem-solving exercises, discussion, and collaborative projects. Many Project Forward students have gone on to sell their products at craft fairs and small boutiques; including cards, soaps, candles and paintings, etc.   

Most states and local authorities require ServSafe Food Protection Manager Certifications to work in any food handling capacity. Project Forward students who enter Concentrations in Hospitality & Culinary Arts, Retail Operations Management and Healthcare are all strongly encouraged to take this class. The cost of exam is covered, and all study materials are supplied. If a student does not pass the ServSafe exam during the first semester, they make take the class again in the second semester and retake the exam.

Skills Taught

  • How to increase safe food handling practices
  • How to gain a better understanding of HACCP (Hazard Analysis Critical Control Point) principles
  • Improve upon methods of purchasing, receiving, storing, preparing, and serving safe food
  • Maintain a sanitary facility
  • Understand the regulations and the inspection process
  • How to apply safe food handling practices
  • How to practice good personal hygiene in a food service environment

Contact Project Forward

Project Forward
Location MM Wilkens Hall, Room 119
Phone 774.330.4763