Culinary Program Curriculum Guides

Acknowledgments

Curriculum Committee

The Department of Education and Early Childhood Development acknowledges the contributions of the following in the development of the Career and Technical Education Skilled Trades curriculum guides.

For contributing to the planning, writing, piloting, and implementation stages of the Culinary Skills CTE Skilled Trades curriculum

Food Service Curriculum Committee Susan Yeo-Davidson - Westisle Composite High School Anne Dixon - Charlottetown Rural High School Sharon Anderson - Montague Regional High School Bette Young - Kensington High School Jo-Ann MacKenzie - Bluefield High School Pam Good - Holland College

Gary Pyke Secondary Career and Technology/Trades Program Specialist, PEI Department of Education and Early Childhood Development (2005 - 2010)

John Stephens Secondary Career and Technology/Trades Program Specialist, PEI Department of Education and Early Childhood Development (2006 - 2012)

For sharing curriculum documents, research, and knowledge that have guided the planning and development process for the PEI CTE Skilled Trades Curriculum

National Research Center for Career and Technical Education, University of Louisville ()

CULINARY SKILLS: PRINCE EDWARD ISLAND CAREER AND TECHNICAL EDUCATION CURRICULUM GUIDE

i

Contents

Culinary Program

Introduction ........................................................................................................1

Background ...................................................................................................................................... 1 Rationale........................................................................................................................................... 1 Vision ................................................................................................................................................ 2

Program Design and Components .....................................................................3

Essential Graduation Learnings .................................................................................................... 3 General Curriculum Outcomes..................................................................................................... 4 Specific Curriculum Outcomes ..................................................................................................... 4 Blooms Taxonomy........................................................................................................................... 5 Achievement Indicators.................................................................................................................. 7 Career and Technical Education Framework .............................................................................. 8 CTE Culinary Skills Course Descriptions.................................................................................... 9 Supporting Curricula..................................................................................................................... 11 Accelerated Secondary Apprenticeship Program....................................................................... 12 Other Skilled Trades (Transferable Skills)................................................................................... 12 Post-Secondary Opportunities ..................................................................................................... 12

Cross-Curriculum Specific Items.......................................................................13

The Senior High School Learning Environment........................................................................ 13 Safety ................................................................................................................................................ 13 Meeting the Needs of All Students............................................................................................... 14 Engaging the Students ................................................................................................................... 15 Gender-Inclusive Curriculum ...................................................................................................... 16 Avoid Stereotypical Assumptions................................................................................................. 16 Model Inclusive Language............................................................................................................. 17

CULINARY SKILLS: PRINCE EDWARD ISLAND CAREER AND TECHNICAL EDUCATION CURRICULUM GUIDE

ii

Valuing Social and Cultural Diversity ......................................................................................... 18 Supporting EAL Learners.............................................................................................................. 18 Role of Parents and Guardians ..................................................................................................... 19 Links to the Community ............................................................................................................... 19 Education for Sustainable Development ..................................................................................... 20

Teaching Strategies.............................................................................................21

Methodology................................................................................................................................... 21 Organization/Management of the CTE Facility ........................................................................ 22 Safety in Career and Technical Education .................................................................................. 23 Safety Code of Conduct................................................................................................................. 23 CTE Teaching Strategies Graphic................................................................................................. 24 Project Based Learning.................................................................................................................. 25 Community-Based Learning ........................................................................................................ 27 Interactive Instruction ................................................................................................................... 27 Indirect Instruction........................................................................................................................ 27 Direct Instruction........................................................................................................................... 27 Literacy ............................................................................................................................................ 28 Numeracy ........................................................................................................................................ 30

Assessment .........................................................................................................32

Introduction .................................................................................................................................... 32 Assessment ...................................................................................................................................... 32 CTE Assessment Strategies Graphic ............................................................................................ 42 Skills Performance.......................................................................................................................... 43 Pencil/Paper .................................................................................................................................... 44 Teacher Observation ...................................................................................................................... 45 Self/Peer Assessment...................................................................................................................... 46 Life Work Portfolio......................................................................................................................... 47

CULINARY SKILLS: PRINCE EDWARD ISLAND CAREER AND TECHNICAL EDUCATION CURRICULUM GUIDE

iii

 ................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download