Culinary Arts Industry Accreditation STANDARDS & CRITERIA

Transcription

1 Culinary Arts Industry Accreditation STANDARDS & CRITERIA GACHEF, Inc. c/o Sally Combs Ed.D, Director 704 Gladstone Rd. NW Atlanta, GA

2 PROCEDURES FOR SEEKING INDUSTRY ACCREDITATION The Culinary Arts Industry Accreditation has two components, one is from the American Culinary Federation Education Foundation, ACFEF, and the other component is from A Foundation for Culinary Arts Programs, GACHEF. Application for the ACFEF component is available from the following website: Attached are the standards that must be met for the GACHEF component. 1. CERTIFICATION INQUIRIES Contact should be made with the Georgia Department of Education (DOE) Education Program Specialist indicating interest in applying for Culinary Arts Industry Accreditation. 2. CERTIFICATION INFORMATION Schools with a Culinary Arts Program that has been in existence for three consecutive years may apply to pursue Culinary Arts Industry Accreditation. The high school program will be evaluated using the standards included in this packet, and this material may be compiled in folders/crates for easy review. During the summer prior to going through industry certification, the high school teacher or teachers should attend an industry certification professional learning workshop covering the Culinary Arts Industry Certification procedures and expectations, standards, evaluation tools, and the site review. Instructors teaching any course in the Culinary Arts Pathway must hold a current, renewable Teaching certificate in Culinary Arts. Costs initially payable to ACFEF, but reimbursed by GACHEF upon completion of the site visit, with an invoice from the school, no later than April 15 th : Initial Certification: Renewal Certification: Application $325 Application $75 Self Study $600 Self Study $550 Travel and any additional costs will be absorbed by the school system. 2

3 3. APPLICATION FOR SITE REVIEW When the school has completed all requirements for the ACFEF self-study, and has documented the standards attached, the school will apply for a site visit with ACFEF and GACHEF. Please advise Dr. Combs of the proposed site visit dates for both ACFEF and GACHEF. GACHEF will cover travel costs for both the GACHEF and ACFEF teams, provided coordination has taken place with Dr. Combs. The goal is to have the ACFEF and GACHEF team visit on the same date. 4. REVIEW AND RECOMMENDATION FOR ACCREDITATION The Site Review Teams will spend approximately one day reviewing the program in terms of the completed ACFEF Self-Study, and the documented GACHEF Standards. a. The ACFEF Review Team will review the high school/program documentation, observe and visit the facilities and prepare a site visit report. This report will be sent to the school and if further documentation is required, the school will have time to complete. The ACFEF Board will then meet in July to review all the documentation and decide if the program has met the requirements for industry accreditation. Accreditation may be granted for three or five years. b. The GACHEF Review Team will review the attached standards and provided documentation and send a report on their findings. If further documentation is requested, the school will have an opportunity to provide same, or confirmation the school has met the GACHEF standards will be advised. Accreditation may be granted for three or five years. 5. Annual Reports a. Annual reports are required by ACFEF and GACHEF between the accreditation visits. Please check with the applicable organization for a copy of this report. 3

4 I. Program Information Instruction Instruction must be systematic and reflect the program goals. Specific performance standards will insure that students will meet their education goals in the Culinary Arts Program. The instructional program must reflect the principles of sound instruction for a career and technical education program. 1.1 Curriculum The program is using the GA DOE curriculum and a scope and sequence is provided for each course indicating how the Common Core Georgia Performance Standards (CCGPS) are taught using demos/ lectures and /lab hours. 1.2 Courses are designed so that students can complete all the requirements for a career pathway in CA within 3 years Documentation in file: Yes, a schedule of CA course offerings for the last 3 years is included. 1.3 A course syllabus is provided for each course. 1.4 The instructor s lesson plans and instructional support materials reflect organization and detailed preparation for instruction. Note teacher-created lesson plans, or locally revised CATERN lessons. 1.5 Students are trained in the proper use of laboratory equipment as part of ongoing instruction. A checklist is provided showing date and initials of student and teacher. 1.6 A safety test is administered to each student prior to lab experiences, with a 75% minimum accuracy as part of continuous instruction A checklist is provided showing date and initials of student and teacher., is provided, student is provided, student is provided 1.7 Current textbooks are available for student use 1.8 A computer or tablet is available for every two students in N0 4

5 the program and located within the culinary classroom. 1.9 Up-to-date software packages, audio-visual and specialized resource materials are available to facilitate efficient and effective teaching., is provided Current general and professional magazines and newspapers related to the instructional program are available for student and instructor use Students are given opportunities with local resource people who speak about the profession of Culinary Arts and Hospitality, Evidence is provided II. Equipment & Facilities Equipment used in the program must meet industry and business standards. Equipment & Facilities 2.1 The Culinary Arts classroom is equipped per DOE requirements? 2.2 Fire extinguishers and the fire suppression system have regular, current inspection tags attached and meet fire codes. 2.3 A locally or teacher developed long-range equipment replacement plan is available. 2.4 Industry Certification Grant funds were spent according to the guidelines and needs of the program. 2.5 Consumable supply funds have been spent on quality instructional materials for the last three years. Budgets and spreadsheets for consumables are provided., visual observation, is provided., invoices are attached., is provided 2.6 An adequate storage area is available to support activities, visual 5

6 outlined in the program goals. 2.7 A locked storage area is available for use by the culinary arts program. Keys should be distributed on an as-needed basis. I.e. custodian or plant manager. 2.8 The classroom is clean, orderly, and reflective of an efficient environment for learning. 2.9 The square footage of the classroom / lab meets or exceeds the state recommendations The instructor has an area available and convenient for Planning and clerical duties., visual, visual, visual III. Instructor The instructional staff has met technical competency and meets all state and local requirements for culinary arts instruction. The instructional staff must have technical competency and meet all state and local requirements for certification in Culinary Arts. 3.1 The high school culinary arts classroom teacher holds an applicable certificate to teach this pathway 3.2 The high school CA teacher has completed 15 hours of professional development related to Culinary Arts within the last 3 years. 3.3 The instructor is an active member of ACTE/ GACTE/GATFACS 3.4 The instructor is an active member of ACF or another culinary related professional organization. (optional but recommended) 6

7 IV. CTSO The program will provide student leadership opportunities through the site s FCCLA Chapter Affiliation and Co-Curricular Instruction 4.1 Students are affiliated with FCCLA at the state and national level. 4.2 FCCLA is an integral part of the Culinary Arts program and curriculum. 4.3 Students are encouraged to compete in FCCLA STAR Events i.e. Culinary Arts, Nutrition & Wellness, Job Interview, Entrepreneurship, Career Investigation, Culinary Chicken Fabrication, Culinary Food Art, Culinary Knife Skills, Culinary Math Challenge, Applied Math for Culinary Management, Food Innovations, Sports Nutrition 4.4 Students are encouraged to compete in STATE FCCLA Competitive Events i.e. Knife Skills, Chili Cook-Off, Safety & Sanitation, Baking & Pastry, etc. 4.5 Your FCCLA chapter promotes interest in Culinary and related occupations through National Projects, State Projects, and Community Service Projects. student student student student V. Program Promotion The program is promoted within the school, school system, and community. Program Promotion 5.1 Partnerships have been formed with local business and industry to support and enhance the culinary arts program. 5.2 The culinary arts program is featured in a variety of out of school promotional activities, such as newspaper articles, radio-television appearances, exhibits in the community and community service, billboards, or social networks. 5.3 The culinary arts program affords students an opportunity to do student presentations within the community. 7

8 5.4 Written literature in the CA program is available to high school students prior to enrolling in the program 5.5 Records (scrapbooks, files, s, etc.) are kept to document internal and external promotion of the program. 5.6 The CA Pathway has a documented roster of students completing the pathway 5.7 High School students and their families are informed of community events that would meet their needs I.e. cook-offs, health fairs, taste of******, farmer s markets 5.8 There is collaboration between the program and higher education schools and programs. VI. Advisory Committees An active advisory committee consisting of a majority of culinary related professionals is in place for the Culinary Arts program at this specific school. Advisory Committee 6.1 The Culinary Arts program has an active advisory committee that meets at least twice a year 6.2 The advisory committee is composed of male and female representatives, minority groups, and persons with expertise in the culinary field, chefs, a former or current student, and a parent. 6.3 The curriculum is reviewed by an advisory committee at least once a year with suggestions made for improvement as needed. 6.4 There is of direct involvement by the committee with the culinary arts program. minutes Yes, provide 8

9 VII. Career Guidance Systematic pre-admission testing, interviews, counseling services, school placement and follow-up procedures must be used. Career Guidance 7.1. Contact is made to the middle school students about the culinary arts program at the high school Aptitudes and interest inventories related to culinary arts are administered to students enrolled in the program. An organized plan for providing Culinary Arts career guidance information is available to student enrolled in the program, including administering aptitude and interest inventories 7.3. Opportunities are provided for students to participate in work-based learning experiences both during and following high school The program has a system for following up on former students. I.e. exit interview forms, contact information sheets, phone or logs, etc Students earn articulated credits between secondary and post secondary schools Students are made aware of the local job markets related to CA and where they might find employment minutes Yes, provide B. Internships (If Applicable) Documentation of the rules, regulations, policies, and procedures Between the school and the intern s worksite are available to and used by the students. Training plans and training agreements are used to support student progress. 9

10 The instructor or Work-Based Learning Coordinator (WLBC) Uses C-Net or similar software to report student data and lab experience. Internship students have mastered proficiencies in their pathway (portfolio, workplace readiness certificate, etc.). Students successfully complete the culinary arts pathway. VIII. Pathway Completers Pathway Completers 8.1. Provide student enrollment for the past 3 years Provide the number of pathway completers over the past 3 years Provide pathway assessment data for the past 2 years, to include the number of students tested, and pass/fail rates. 10

11 Application for the Industry Accreditation Site Visit from GACHEF Name School School Address City Zip Phone I wish to schedule my GACHEF Industry Accreditation Site Visit on any of the following dates: 1 st Choice Date: 2 nd Choice Date: 3 rd Choice Date: OR My ACFEF Site Visit has been confirm on the following date: Please sign and forward to Sally Combs, Director, GACHEF sallycombs64@yahoo.com this form needs to be sent by December 1 st. Teacher Signature 11