“Best Practices” in CTE Classes

“CTE Best Practices Spotlight”

Submitted by the Agriculture Education Department

Erykah Davis, Agriculture Production l is demonstrating the Bluelab in the EC and PH calculations of the hydroponic lettuce to Ms. Hayes first period math class.

Erykah Davis, Agriculture Production l is demonstrating the Bluelab in the EC and PH calculations of the hydroponic lettuce to Ms. Hayes first period math class.

 Agriculture Teachers, Mr. Ledbetter and Ms. Taylor, have invited classes from other departments such as math, science, and English to tour the greenhouse and use the facilities for PRACTICAL APPLICATION of concepts learned in Core Subjects. Also, when students are not doing well, either in the CTE class or another one of the student’s classes, Ms. Taylor states that she talks to the student’s oAgther teachers to discuss ways she can help the student. Talking to other teachers about students provides additional strategies to work with students that provides students with continuous support and helps to ensure their success.

Submitted by the Culinary Arts Department

Sharing the “History” behind the Career

CCluster Hospitalityhef Richardson begins each semester with classes by discussing the history of the culinary arts industry, giving students an overview of all aspects of culinary. Students are given an opportunity to share personal experiences of different restaurants and culinary. Chef Richardson shares his experiences with golf resorts, catering, weddings, and Sodexo campus services all offered through the Hospitality & Tourism cluster to paint a picture for the students of the complexity and different avenues that are available in the culinary career field. Sharing his dining experiences from the Disney Coral Reef restaurant, which is a restaurant surrounded by an aquarium with many species of fish swimming as you dine, helps the students understand that the dining experience can appeal to all of the human senses. This introduction to history at the beginning of the semester ensures that students gain the full scope of the culinary industry and that there is so much more than just dining at chain restaurants.

Please select the link to view the presentation used by Chef Richardson Culinary (The History Of Food)

 Submitted by the Culinary Arts Department“Customer Service” Teaching

Strategy from Chef Steven Dibble

Cluster HospitalityWith customer service being the most important aspect in any business we have to ensure that we are providing the best service possible. The best practice that I use in the culinary program is that I make it a point to walk through the dining room at multiple points throughout our service times to speak with guests about the service. I observe student behaviors (Formative Assessment) in the dining room to provide feedback and correct student errors through demonstrations of properly performing a particular task pertaining to table service (Modeling). This includes showing students how to properly place an entrée in front of a guest or how to properly serve a beverage. If the instructor were to wait until the student was finished serving to speak to them, they will not remember what they did wrong and understand how to correct the issue unless the technique is demonstrated right away (Immediate Feedback). Believe or not the guests in the restaurant enjoy watching the techniques demonstrated to students. The customers say that they never realized why we do things the way we do (Evaluation). Culinary II complete a student led weekly reflection. Within this reflection the students discuss where they observed problems or had issues. As a group, we discuss options to correct the problems and opportunities for improvement for the next week. I believe that this has given the students ownership of the class along with the restaurant and how things are done (Reflection using 21st Century Skills).

 

 Submitted by the Trades & Industry Department 

Once you have pre-assCluster Architectureessed an objective, allow your students who illustrated mastery to assist in peer tutoring sessions. Peer tutoring sessions consist of a student serving as a leader of the group providing explanations as to the basis for their results. Students using cooperative learning as a means to understand and master the material while also incorporating 21st Century Skills “Collaboration, Critical Thinking, and Problem Solving”. Also, to enhance a student’s presentation skills, allow students to present information to the class utilizing the Smartboard.

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