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STATE BOARD OF EDUCATION The guiding mission of the North Carolina State Board of Education is that every public school student will graduate from high school, globally competitive for work and postsecondary education and prepared for life in the 21st Century. WILLIAM C. HARRISON REGINALD KENAN ROBERT “TOM” SPEED Chairman:: Fayetteville Rose Hill Boone WAYNE MCDEVITT KEVIN D. HOWELL MELISSA E. BARTLETT Vice Chair :: Asheville Raleigh Roxboro WALTER DALTON SHIRLEY E. HARRIS PATRICIA N. Lieutenant Governor :: Troy WILLOUGHBY Rutherfordton Raleigh CHRISTINE J. GREENE JANET COWELL High Point State Treasurer :: Raleigh JOHN A. TATE III JEAN W. WOOLARD Charlotte Plymouth NC DEPARTMENT OF PUBLIC INSTRUCTION June St. Clair Atkinson, Ed.D., State Superintendent 301 N. Wilmington Street :: Raleigh, North Carolina 27601-2825 In compliance with federal law, NC Public Schools administers all state-operated educational programs, employment activities and admissions without discrimination because of race, religion, national or ethnic origin, color, age, military service, disability, or gender, except where exemption is appropriate and allowed by law. Inquiries or complaints regarding discrimination issues should be directed to: Dr. Rebecca Garland, Chief Academic Officer :: Academic Services and Instructional Support 6368 Mail Service Center, Raleigh, NC 27699-6368 :: Telephone: (919) 807-3200 :: Fax: (919) 807-4065 Visit us on the Web :: www.ncpublicschools.org M0910 DISCLAIMER STATEMENT Contributions of many individuals and from many written resources have collectively made this curriculum guide possible. The major authors, however, do not claim or guarantee that its contents will eliminate acts of malpractice or negligence. The responsibility to adhere to safety standards and best professional practices is the duty of the practitioners, teachers, students, and/or others who apply the contents of this document. This guide was developed with federal CARL D. PERKINS Career and Technical Education ACT of 2006 funds. Career and Technical Education North Carolina Department of Public Instruction 6361 Mail Service Center Raleigh, NC 27699-6361 All materials in this guide may be reproduced for educational purposes only. FOREWORD ® This curriculum guide, ProStart II, was adapted to assist teachers in preparing students to meet the North Carolina State Board of Education’s Guiding Mission “that every public school student will graduate from high school, globally competitive for work and postsecondary education and prepared for life in the 21st century.” The course is rigorous and relevant, is based on state and national content standards, and engages technology to teach today’s generation of students. Related business and industry partners have endorsed this course as one that helps to prepare students for high-skill, high-wage, and/or high-demand occupational opportunities. This curriculum guide was adapted from the ProStart® Program, which is a part of the National Restaurant Association Educational Foundation. In this national credentialing, one credit, and second level fundamental food service course, students study advanced skills relevant to the hospitality industry, including tourism and the retail industry. Advanced food service skills include breakfast food and salads, basic nutrition, salads and garnishes, meat, poultry, seafood, and desserts, and baked goods. Service skills are refined through the art of service and communicating with customers. Students learn sustainability, purchasing and industry control, standard accounting practices and how to build restaurant sales through marketing and the menu. A heavy emphasis is placed on global cuisine. Students will complete the remainder of a required 400-hour paid or unpaid one-credit internship, which will count toward the National ProStart® Certificate of Achievement. Work-based learning strategies appropriate for this course include cooperative education, entrepreneurship, internship, mentorship, school-based enterprise, service learning, and job shadowing. Apprenticeship is not available for this course. Students are eligible to compete at the state and national levels of Family, Career and Community Leaders of America (FCCLA) and/or N.C. ProStart® Invitational and National ProStart® Invitational. Community service and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences. This course content will enhance the core academic areas of reading, writing, and mathematics. It includes support materials that are aligned to the course content. Formative assessments provide continuous feedback to measure student learning throughout the course. Teachers are encouraged to utilize formative assessments as a method for preparing students for the final exam. A required secure ProStart® CTE Post-assessment is offered via Elements for the ProStart® II course. The ProStart® CTE Post-assessment will count as the CTE technical attainment measurement. Students also have the option of taking the National Restaurant Association Educational Foundation, National ProStart® Examination for ProStart® II. If students pass at a rate of 70% or greater they receive a ProStart® Certificate of Recognition from the National Restaurant Association plus the exam is a milestone students must complete to earn the ProStart® National Certificate of Achievement. We trust these significant efforts will guide North Carolina’s teachers in their mission to prepare globally competitive students for a successful, 21st century life. ACKNOWLEDGEMENTS Educators representing Family and Consumer Sciences Education areas and business and industry leaders have given a great deal of time and energy to the development of the blueprint and course materials for this course. Without the collaboration of knowledgeable and committed professionals, it would not be possible to provide current curriculum materials necessary for effective instruction in Family and Consumer Sciences Education programs. The continual advancement of technology and constant changes in the technology industry make collaboration an essential part of the process of preparing young people to become competent members of the workforce. The following educators are commended for their professionalism in the process of researching, collaborating, developing, and editing the ProStart® II curriculum: Curriculum Writers Takeda LeGrand – North Carolina Department of Public Instruction Suzanne Lujan – Wake County Public Schools Susan Seay – Retired, North Carolina Hospitality Education Foundation Project Director Reno Palombit – Consultant, Family and Consumer Sciences Education State Staff for Family and Consumer Sciences Education Reno Palombit-Consultant, Family and Consumer Sciences Education Sherry Williams-Consultant, Family and Consumer Sciences Education Janet Johnson-FCCLA State Adviser Atkins “Trey” Michael- Curriculum Specialist, CTE Carol Short- Curriculum Section Chief, CTE Jo Anne Honeycutt- Director, CTE Family and Consumer Sciences Education Career and Technical Education North Carolina Department of Public Instruction 6361 Mail Services Center, Raleigh, NC TABLE OF CONTENTS ProStart® II ProStart® II Curriculum Guide Cover and SBE List Disclaimer Foreword Internet Policy Acknowledgements Table of Contents Course Description ................................................................................................. i Adapted CTE Course Blueprint ............................................................................. ii Post-Assessment Specifications ........................................................................... v Equipment List, DPI Facilities Guidelines, and Curriculum Resources ................. vi FACS Moodle PLC and NRAEF ProStart® Educator Community…….……….….vii Formative Assessment ……………………………………………………………..….viii Internet Policy …………………………………………………………………………...x Going Green: A Guide to using Curriculum for Environmental Sustainability ...... xi An Overview of Career and Technical Student Organizations ............................ xii Family, Career, and Community Leaders of America (FCCLA) ……….………….xiii Integrating CTSO Competitive Events into ProStart® I ...................................... .xv ProStart® I Course Outline ................................................................................... 1 COURSE DESCRIPTION ProStart ® II Course Number: FH72 Recommended Maximum Enrollment: 20* (or 4-5 per kitchen station) Hours of Instruction: 135 (block) 150 (regular) Prerequisite: FH71 ProStart® I In this national credentialing, one credit, and second level fundamental food service course, students study advanced skills relevant to the hospitality industry, including tourism and the retail industry. Advanced food service skills include breakfast food and salads, basic nutrition, salads and garnishes, meat, poultry, seafood, and desserts, and baked goods. Service skills are refined through the art of service and communicating with customers. Students learn sustainability, purchasing and industry control, standard accounting practices and how to build restaurant sales through marketing and the menu. A heavy emphasis is placed on global cuisine. Students will complete the remainder of a required 400-hour paid or unpaid one-credit internship, which will count toward the National ProStart® Certificate of Achievement. Work-based learning strategies appropriate for this course include apprenticeship, cooperative education, entrepreneurship, internship, mentorship,