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Courses Offerings for 2021–22

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.

Project Forward First Year Required Core Courses

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

This course provides a brief overview to students with regard to the vocation of classroom aide in an early childhood setting. The curriculum covers growth and development from birth to age five and focuses on the fundamentals of physical, social, and emotional development of this age group.

This course provides students with an introductory knowledge and skills necessary to be successful healthcare employees, with an emphasis in elder care. Lessons cover the fundamentals of human development, common healthcare issues and nutritional needs of the elderly and basic sanitation and best practices required in a healthcare setting.

This course covers the beginning principles of the fundamentals of personal and professional cooking, including introduction to equipment, methods of preparation, nutrition and cost control; followed by practice in the kitchen.  Principles of kitchen safety and sanitation, product identification, recipe comprehension, weights and measures, and hands on knife skills are developed.  Customer service and basic hospitality themes are explored to include “front of the house” services.

This course fosters and improves 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 as well as being exposed to the principal concepts in creating radio shows and podcasts.

The primary purpose of this course is to expose students to the fundamentals of customer service necessary for a retail environment.  Students will gain an understanding of the operations of retailing; obtain an awareness of the many activities, problems and decisions involved in successfully operating a retail business, learn customer service skills, develop fundamental math and money math skills, gain an understanding of the “backend” of retail such as inventory, merchandising, and marketing.

This course will increase students’ success in College by assisting them in obtaining skills and the knowledge of resources necessary to reach their educational and social goals.  Students will be introduced to key concepts that will help them succeed as independent college students, including strategies for transition to college and success, time management, financial management, and an introduction to on campus resources.  Students will also develop an awareness of the range of community/recreational activities and consumer services available in their local community. Emphasis will be on acquiring knowledge and skills that can be easily transferred to future life changes such as entering the workforce and the importance of accessing appropriate community services relevant to doing so.  Travel safety and procedures will be discussed.  The goal of this course is to support the academic performance, social development, persistence, and academic/vocational completion of the Project Forward program at 4Cs.

Project Forward Second Year Required Core Courses

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

This course provides an integrated approach to the understanding of sustainable agricultural practices, basic animal care and the fundamentals of facilities maintenance standards of both residential and commercial properties. Students will develop further understanding to be able to identify a variety of plants and shrubs and horticulture practices such as pest control, watering, and fertilization. Animal care lessons will cover crating, nutritional needs, grooming and disease prevention and aid for animals typically encountered in a farm/agricultural setting as well as domestic pets. Students will also be exposed to the many vocational opportunities associated within the facilities sector including shipping, receiving and inventory management.  

This course expands on all technology skills learned during the exploratory year, in addition to learning the many facets of media/broadcasting, including newspaper, film, books, radio, television, and internet. The goal of the course is to enable the student to better understand communication in a technology and media-oriented environment and to explore careers in this area.  The overall goal of the course is to improve the student’s skills in communication by providing relevant knowledge and opportunities to apply that knowledge in a variety of workplace settings. Students will practice articulation skills through recording and working on projects such as radio shows and podcasts for the college’s radio station, WKKL. Exposure to basics television production and story development will also be discussed. Classroom studies will promote written, oral, and critical-thinking skills.

Outside of class time, students are assigned and required to participate in an internship that aligns to this vocational concentration.

The primary purpose of this course is to further develop skills necessary for successful employment in the retail sector.  An emphasis will be placed on acquiring effective customer service skills and understanding the tools of the trade: cash register, credit card machine, computer, telephone. Time and attention will be paid to acquiring money competency skills, such as calculating a bill and making proper change. The basics of inventory management, returns, hierarchy of management and merchandise display techniques will be discussed. Students will also gain insight into the importance of marketing and advertising. Curriculum will also cover the importance of appropriate dress and social interaction when dealing with the public, time management and development of a working retail vocabulary.

Outside of class time, students are assigned and required to participate in an internship that aligns to this vocational concentration.

This course build on the fundamentals of cooking, with an emphasis on the professional kitchen. Students continue to master knife skills as well as hands on experience in basic pastry dough, baking, preparing and sautéing soups and sauces; the use and care of tools; the use of the oven, sauté pan, surface burners and grill surface.  In addition to learning the fundamental skills for institutional cooking and baking, each student is expected to develop his/her own collection of recipes for personal use to include soups, sauces, entrees, vegetables, salads, and desserts. Emphasis is placed on menu construction, portion control, and weights and measures. Students will have been exposed to the many facets of the hospitality industry to include vocational exploration of front desk, housekeeping and food and beverage service.

Outside of class time, students are assigned and required to participate in an internship that aligns to this vocational concentration.

This course will cover the vast and growing industries in elder care. Curriculum will include the many facets of aging, including common myths and misperceptions, what contributes to successful aging vs. unsuccessful aging, and the impact of a “graying” America on all facets of society. Coursework will cover dimension of health and wellness for this demographic, dementia care, person centered care, basics of hygiene, safety, and sanitation. Students receive in-class CPR training and certification. Vocational tracks of dietary aide, activity assistant and sterile processor will be explored. A RealCare Geriatric Sensitivity Simulation Program is used, including a Walker, Geriatrics Suit and a Geriatrics Glasses Kit.

Outside of class time, students are assigned and required to participate in an internship that aligns to this vocational concentration.

This course prepares students to work as classroom aides in an early childhood setting. The curriculum explores in depth the fundamentals of early childhood development to focus on the physical, social, emotional development of preschool age children. Classwork will also cover: licensing regulations, state and national standards as well as safety, sanitation, meal preparation and basic first aid. Students will understand how to create and support curriculum, prepare basic developmental assessments, and address discipline in an appropriate manner. As well, students are encouraged to complete their CPR certification in conjuncture with this coursework.

Outside of class time, students are assigned and required to participate in an internship that aligns to this vocational concentration.

This course prepares second year students to transition successfully from school to rewarding work.  Time is spent creating a resume, practicing interviewing skills and identifying job opportunities. The class promotes development of soft skills necessary to be competitive, such as time management, teamwork, conflict resolution, communication skills and self-advocacy as they pertain to a professional environment.  The basics of compensation, budgeting and performance reviews are also discussed. Students leave class with all the “tools” necessary to begin a job search and establish pathways to sustainable employment.   

Project Forward Supplemental Courses

Below are classes that are supplemental courses in the Project Forward program:

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.   

This cooking class will cover basic food preparation suited for everyday meals. Emphasis will be placed on preparing inexpensive but healthy meals. Instructor will underscore the importance of expanding one’s palette (trying new foods!) and overall kitchen safety. Lessons will include food trends, easy ways to modify store-bought ingredients to make them your own, meal planning, budgeting, and best practices in the kitchen to include freezer life, sanitation, and safe equipment operation. Students leave this class with a folder of recipes.

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).

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.

Students will explore the basics of music as well as sing, perform with their personal instruments, and listen to various examples of music from around the world, including musical theatre.  Students will gain an understanding of working together to conduct a show and demonstrate what they have learned.  Key concepts will be placed on collaborations, participation, and music appreciation.  Students will have the opportunity to perform in the Project Forward graduation ceremony.

Contact Project Forward

Project Forward
Location MM Wilkens Hall, Room 119
Phone 774.330.4763
E-mail projectforward@capecod.edu