Presentation Notes End of Course Project Options Practicum in Culinary Arts Slide 1

Transcription

1 Practicum in Culinary Arts Slide 1 Practicum in Culinary Arts All students in this class will be required to complete an END OF COURSE PROJECT. This slide presentation will provide you with a variety of project options

2 Practicum in Culinary Arts Slide 2 Copyright Copyright Texas Education Agency, These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions: 1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts and schools educational use without obtaining permission from TEA. 2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA. 3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way. 4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged. Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty. For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX ; phone ; [email protected]. 2

3 Practicum in Culinary Arts Slide 3 Critical Thinking Disciplined thinking that is clear, rational, open minded and based on evidence 3 Teacher note: The next slides will reflect the lesson terms and definitions found in the lesson Word Wall. Has anyone ever heard the term critical thinking? Phrase the definition in your own words. Have students give examples of when critical thinking would be necessary.

4 Practicum in Culinary Arts Slide 4 Cumulative Formed by the addition of new material of the same kind, integrating, summing up 4 Your END OF COURSE project will be cumulative. What does that mean?

5 Practicum in Culinary Arts Slide 5 Essential Absolutely necessary 5 What information did you learn in this course that you would consider ESSENTIAL?

6 Practicum in Culinary Arts Slide 6 Problem Solving Overcoming obstacles and finding a solution that best resolves an issue 6 When do we use problem solving skills? Why is it important to be able to find solutions or solve problems on our own?

7 Practicum in Culinary Arts Slide 7 Project Based Learning Instructional approach built upon authentic learning activities that engage student interest and motivation 7

8 Practicum in Culinary Arts Slide 8 Recommended Worthy of acceptance 8

9 Practicum in Culinary Arts Slide 9 TEXAS ESSENTIAL KNOWLEDGE AND SKILLS (TEKS) Practicum in Culinary Arts 9

10 Student Expectations Presentation Notes Practicum in Culinary Arts Slide 10 TEKS: Rule-Text Format Knowledge and Skills Statement (3) The student identifies the importance of a wellwritten business plan. The student is expected to: (A) categorize a business plan and the need for a wellorchestrated business plan; (B) research business plan outlines, resources, and templates using web search engines; (C) explain a marketing plan, including price competition, non-price competition, market analysis, competition, marketing research, market segmentation, demographics, and sales forecasting; 10

11 Practicum in Culinary Arts Slide 11 TEXAS ESSENTIAL KNOWLEDGE AND SKILLS (TEKS) Practicum in Culinary Arts (1) The student uses employability skills to gain an entrylevel job in a high-skill, high-wage, or high-demand field. The student is expected to: (A) identify employment opportunities; (B) demonstrate the application of essential workplace skills in the career acquisition process; (C) complete employment-related documents such as job applications and I-9 and W-4 forms; and (D) demonstrate proper interview techniques in various situations. 11

12 Practicum in Culinary Arts Slide 12 TEXAS ESSENTIAL KNOWLEDGE AND SKILLS (TEKS) Practicum in Culinary Arts (2) The student develops skills for success in the workplace. The student is expected to: (A) comprehend and model appropriate grooming and appearance for the workplace; (B) demonstrate dependability, punctuality, and initiative; (C) develop positive interpersonal skills, including respect for diversity; (D) demonstrate appropriate business and personal etiquette in the workplace; (E) exhibit productive work habits, ethical practices, and a positive attitude; (F) demonstrate knowledge of personal and occupational health and safety practices in the workplace; (G) demonstrate the ability to work with the other employees to support the organization and complete assigned tasks; (H) prioritize work to fulfill responsibilities and meet deadlines; (I) evaluate the relationship of good physical and mental health to job success and personal achievement; (J) demonstrate effective verbal, non-verbal, written, and electronic communication skills; and (K) apply effective listening skills used in the workplace. 12

13 Practicum in Culinary Arts Slide 13 TEXAS ESSENTIAL KNOWLEDGE AND SKILLS (TEKS) Practicum in Culinary Arts (3) The student demonstrates work ethics, employer expectations, interaction with diverse populations, and communication skills in the workplace. The student is expected to: (A) illustrate how personal integrity affects human relations on the job; (B) demonstrate characteristics of successful working relationships such as teamwork, conflict resolution, selfcontrol, and the ability to accept criticism; (C) analyze employer expectations (D) demonstrate respect for the rights of others; (E) demonstrate ethical standards; and (F) comply with organizational policies. 13

14 Practicum in Culinary Arts Slide 14 TEXAS ESSENTIAL KNOWLEDGE AND SKILLS (TEKS) Practicum in Culinary Arts (4) The student applies academics with job-readiness skills. The student is expected to: (A) apply mathematical skills to business transactions; (B) develop a personal budget based on career choice; (C) interpret data from documents such as tables, charts, and graphs to estimate and find solutions to problems; and (D) organize and compose workplace documents. 14

15 Practicum in Culinary Arts Slide 15 TEXAS ESSENTIAL KNOWLEDGE AND SKILLS (TEKS) Practicum in Culinary Arts (5) The student applies ethical behavior standards and legal responsibilities within the workplace. The student is expected to: (A) research and compare published workplace policies; (B) apply responsible and ethical behavior; (C) summarize provisions of the Fair Labor Standards Act; (D) describe the consequences of breach of confidentiality; and (E) laws related to culinary arts professions. 15

16 Practicum in Culinary Arts Slide 16 TEXAS ESSENTIAL KNOWLEDGE AND SKILLS (TEKS) Practicum in Culinary Arts (6) The student applies the use of self-development techniques and interpersonal skills to accomplish objectives. The student is expected to: (A) identify and practice effective interpersonal and team-building skills involving situations with coworkers, managers, and customers; and (B) apply leadership and career development skills through participation in activities such as career and technical student organizations. 16

17 Practicum in Culinary Arts Slide 17 TEXAS ESSENTIAL KNOWLEDGE AND SKILLS (TEKS) Practicum in Culinary Arts (7) The student uses concepts and skills related to safety in the workplace. The student is expected: (A) identify and apply safe working practices; (B) solve problems related to unsafe work practices and attitudes; (C) explain Occupational Safety and Health Administration regulations in the workplace; and (D) analyze health and wellness practices that influence job performance. 17

18 Practicum in Culinary Arts Slide 18 TEXAS ESSENTIAL KNOWLEDGE AND SKILLS (TEKS) Practicum in Culinary Arts (8) The student evaluates personal attitudes and work habits that support career retention and advancement. The student is expected to: (A) analyze the future employment outlook in the occupational area; (B) describe entrepreneurial opportunities in the area of culinary arts; (C) compare rewards and demands for various levels of employment in the area of culinary arts; (D) evaluate strategies for career retention and advancement in response to the changing global workplace; (E) summarize the rights and responsibilities of employers and employees; and (F) determine effective money management and financial planning techniques. 18

19 Practicum in Culinary Arts Slide 19 TEXAS ESSENTIAL KNOWLEDGE AND SKILLS (TEKS) Practicum in Culinary Arts (9) The student identifies skills and attributes necessary for professional advancement. The student is expected to: (A) evaluate employment options, including salaries and benefits; (B) determine factors that affect career choices such as personal interests, abilities, priorities, and family responsibilities; (C) determine continuing education opportunities that enhance career advancement and promote lifelong learning; and (D) demonstrate effective methods to secure, maintain, and terminate employment. 19

20 Practicum in Culinary Arts Slide 20 TEXAS ESSENTIAL KNOWLEDGE AND SKILLS (TEKS) Practicum in Culinary Arts (10) The student understands the history of food service and the use of the professional kitchen. The student is expected to: (A) research famous chefs in history and note their major accomplishments; (B) identify global cultures and traditions related to food; (C) summarize historical entrepreneurs who influenced food service in the United States; (D) analyze how current trends in society affect the food service industry; (E) use large and small equipment in a commercial kitchen; (F) develop food production and presentation techniques; (G) demonstrate moist and dry cookery methods; (H) demonstrate food preparation skills used in commercial food service preparations such as breakfast cookery, salads and dressings, soups and sandwiches, stocks and sauces, appetizers, seafood, poultry cookery, meat cookery, pastas and grains, and fruits and vegetables; (I) demonstrate baking techniques such as yeast breads and rolls, quick breads, and desserts; (J) demonstrate proper receiving and storage techniques; (K) demonstrate proper cleaning of equipment and maintenance of the commercial kitchen; and (L) demonstrate types of table setting, dining, and service skills. 20

21 Practicum in Culinary Arts Slide 21 TEXAS ESSENTIAL KNOWLEDGE AND SKILLS (TEKS) Practicum in Culinary Arts (11) The student documents technical knowledge and skills. The student is expected to: (A) complete a professional career portfolio to include: (i) an updated résumé; (ii) official documentation of attainment of technical skill competencies; (iii) licensures or certifications; (iv) recognitions, awards, and scholarships; (v) community service hours; (vi) participation in student and professional organizations; (vii) abstract of key points of the practicum; and (viii) practicum supervisor evaluations; and (B) present the professional career portfolio to interested stakeholders. 21

22 Practicum in Culinary Arts Slide Distribute Map. Inform students that they will be viewing several, but will only be required to complete one project before the end of the school year.

23 Practicum in Culinary Arts Slide 23 A Week in the Life of.. An executive chef A chef/entrepreneur Create a scenario for a fictitious lifestyle: marital status, number of children, employment Create a 24 hour log for seven days Document and account for all 168 hours 23 Brainstorm other careers and lifestyle specifics.

24 Practicum in Culinary Arts Slide 24 Develop a Comprehensive/ End of Course Test Criteria: must equal 100 points and cover material from the entire course. 10 T/F questions 10 fill in the blank questions 10 multiple choice questions 10 short answer questions 1 essay question Include test key 24 Determine criteria - test must be typed, formatted and ORIGINAL questions.

25 Practicum in Culinary Arts Slide 25 Series of Video Clips/Documentary Select a topic - general or topic specific focus on careers technical skills safety issues Video tape segments Create a documentary 25 What are some careers in this cluster? What are some technical skills that we ve learned?

26 Practicum in Culinary Arts Slide 26 Select a topic Interview Documentary Develop a series of interview questions Video tape interviews Create a multimedia documentary 26 Determine project criteria such number of individuals to interview and length of documentary. Students can discuss script and sample interview questions.

27 Practicum in Culinary Arts Slide 27 Diary/Journal Entries Two week detailed Diary or Journal Entries from the viewpoint of a practicum in culinary arts student practicum in culinary arts instructor executive chef 27 Have students brainstorm ideas for this project.

28 Practicum in Culinary Arts Slide 28 Web Page/Newsletter Develop a Web Page or Newsletter Template with examples, for this class. 28 Make sure to follow district/campus technology guidelines.

29 Practicum in Culinary Arts Slide 29 Database of Develop a database of. local agencies and organizations potential guest speakers student volunteer opportunities 29 Have students brainstorm format and criteria for this project. Example: agency name, address, phone number, services provided, contact information.

30 Practicum in Culinary Arts Slide 30 Entrepreneurship Project/Extensive Business Plan Investigate business plan formats Develop a business plan for owning your own restaurant If you began an entrepreneurship project earlier this year, expand the existing business plan with added details See FCCLA Star Event hip.pdf See SkillsUSA Event /SkillsUSA_Tech_Standards_- _Skills/Occupationally_Related/Entrepreneurship.pdf 30 Entrepreneurship Project /Extensive Business Plan

31 Practicum in Culinary Arts Slide 31 Multimedia Collection of Quotes Research and compile a collection of quotes and their authors Must relate to each student expectation for this course 31 Have students brainstorm technology and presentation format of this project. What would this project look like? Where would you find quotes?

32 Practicum in Culinary Arts Slide 32 Service Learning Project Develop a Service Learning Project along with a Service-Learning Project Evaluation Emphasize our course TEKS For additional information on service learning see: 32 Teacher note: Student ideas may be carried out the following school year.

33 Practicum in Culinary Arts Slide 33 Course Time Capsule To be opened by next year s (semester s) new students Include Artifacts that reflect the course TEKS/contents o the course. photos favorite class projects course syllabus Written log and justification for each included items 33 What are some other artifacts that can be included? What resources can be used to create the time capsule?

34 Practicum in Culinary Arts Slide 34 Student Memory Book Scrap book of the semester/year course May include: course TEKS favorite activities/lessons/pictures course likes and dislikes classmate autographs/comments suggestions for improving the presentation of course content Personal reflection on what you learned from this course How you plan to use the information now and in the future 34 What other items could be included in this memory book?

35 Practicum in Culinary Arts Slide 35 School-to-Work Project Determine the correlation between the course TEKS and preparing for the real world of work in this career field explore one career field explore a variety of career fields format can vary- story board, multi-media may include interviews or video clips 35 This could even include a job shadowing or internship/training experience.

36 Practicum in Culinary Arts Slide 36 Student as Researcher Conduct research on a topic, information or questions of personal interest related to the course TEKS Include a five+ page typed paper with cited resources and references. Check with English teacher for suggested style - APA, MLA 36

37 Practicum in Culinary Arts Slide 37 Career College Readiness Resource Kit Select a career Determine degree degree plans specialized certifications Investigate colleges/universities Applications Entrance exam fees Personal goals/timelines 37 Project format can vary.

38 Practicum in Culinary Arts Slide 38 Other Project Option Ideas? 38 Allow students to generate additional project options that are not on this slide presentation.

39 Practicum in Culinary Arts Slide Are there any questions?

40 Practicum in Culinary Arts Slide 40 References and Resources Websites: AchieveTexas A college and career initiative designed to help students (and their parents) make wise education choices. It is based on the belief that the curricula of the 21st century should combine rigorous academics and relevant career education. Texas Education Agency Texas Essential Knowledge and Skills. The mission of the Texas Education Agency is to provide leadership, guidance and resources to help schools meet the educational needs of all students. 40