Culinary
Proposal 2000-2001
I. Background:
The Troy City School system seeks to prepare students for life in the 21st
Century by meeting individual needs through equal access to an integrated
curriculum. Our students will appreciate and understand the richness of multi
cultural diversity and global awareness. They will use technology to acquire,
apply, and create knowledge. Professionals who participate in quality staff
development opportunities and utilize a balance of emerging technology and
learning resources support their efforts. Affiliation of the National
Restaurant Association program will ensure that high standards will be met by
all students. We will develop a Culinary Arts Academy for high school students
of differing abilities to help them develop academic and career technical
skills required for careers in the food service industry
II. Statement of Mission: Charles Henderson High School's
Culinary Arts Academy will introduce students to the food service industry by
providing opportunities they otherwise may not encounter or experience in a
lifetime. It will be industry and national skill certification driven and will
provide our students with an integration of Career and Academic educational
options as well as enable them to develop new perspectives on the working
professional world of culinary arts. This program design will be inclusive of
any students desirous of broadening their horizons through meaningful and
structured educational experiences. Their efforts will be supported and
monitored by professionals who participate in quality staff development
opportunities and utilize a balance of emerging technology and traditional
learning resources.
III. Program Description: The Charles Henderson High School
Culinary Arts Academy is a sophomore or two year course of study
recruiting students during their freshman and sophomore year for entrance as
juniors. The program will house fifteen students during its first year with a
cap of twenty five completers each year when in full operation. The numbers are
based on state standards related to classroom size, facilities, and the ability
of the business community to provide internships. The student composition for
the academy will reflect the demographic characteristics of the school
district. It will not be a self-contained program but will espouse many of the
best practices of a pure academy.
The Culinary Arts Academy will be a place where technology is an integral
part of instruction and where students are challenged to think, to become
active participants in the learning process, and to integrate knowledge with
its use, so that every student is a success.
Student admission criteria will follow the Perkins Grant Authorization
guidelines within the framework of the measurements currently used in the
school district. A student application process involving parental/guardianship
consent in addition to teacher and guidance counselor recommendations will be
included. These stakeholders will be involved with frequent monitoring of
student progress and achievement.
The following is a chronology of the selection process:
1. Publicize Culinary Arts Academy via PTA, PSA announcements, and cable television.
2. Publicize Culinary Arts Academy as part of Chamber of Commerce education reform initiative.
3. Host Reception for eighth graders
a. Describe basics of the program
b. Discuss academy recruitment
c. Presentation
d. Disseminate informational brochures
4. Collect application packets and ensure application completion. The application will include:
a. Written essay expressing in writing a commitment to the Culinary Arts Academy and its program goals and objectives.
b. Signed affidavit verifying passing grades in core classes
c. Students/Parents contract agreeing to:
1. Successful completion of Intro to Culinary Art as a prerequisite.
2. Maintain a high level of integrity and professionalism and behavior while participating in and representing academy.
3. Participate in extracurricular activities provided by academy including active participation in the FCCLA chapter.
Students will engage in an integrated learning experience with emphasis on
the English, social studies, health, and desktop publishing/graphics arts
components infused with industry concepts and career awareness. Courses will be
offered aligned with the National Restaurant Association curriculum guidelines,
including the paid internships. Distance Learning courses will be offered
through Troy State University on an as need basis. Distance learning courses
may be considered to alleviate any transportation constraints. All courses will
have the appropriate Alabama State Course of Study titles as well as NCAA
approval to ensure proper credit for the Academy students.
Charles Henderson High School is on the "block" schedule. Teachers
have a maximum of three classes to teach per day. Every effort will be made to
give academy teachers common planning periods. Planning time will be used to
meet with the advisory board, complete documentation and evaluation records,
plan internships, develop technical learning activities, market the program,
develop and implement curriculum changes, update methodologies, ensure
integrated academics, collaborative learning, and facilitative skills.
Beginning with the 2000-2001 school year, the academy team will consist of five
teachers: Cathy Beckett, Academy Director; Wayne Locklar,
History Teacher; Sharon Rhodes,Media Specialist; Jo
Rape, Health Teacher and Pat Rodgers, Desktop Publishing/Graphics Arts TeacherThis team will function under the direct supervision
of the school Principal and indirect supervision of the Academy Director.
The Culinary Arts Academy will be a school within a school. It will allow a
seamless curriculum continuum from the 10th grade in high school
with exits and bridges which allow for cooperative education, paid summer
internships, entry into the workplace and bridges to associate degree with
entry into upper level university programs.
IV. Goal Statement: The Culinary Arts Academy will provide a unique win-win arrangement for students and the business community alike. Students will be provided opportunities to learn how the food service industry really works and develop rewarding career paths while companies, by contributing to and participating in the academy's education process, help to create a pool of highly talented potential employees. The goals of the academy are to:
1. Develop an understanding and connection between the classroom and work experience as it relates to ethics and responsibility.
2. Increase students' personal capacity for knowledge and opportunity for success.
3. Create an awareness among students with respect to community and its potential for contribution regarding the status of their future.
4. Develop leaders in and out of school.
5. Develop skills necessary to compete in the global society of the 21st Century.
6. Provide an intrinsic as well as extrinsic motivation for students to stay in school and pursue higher education.
7. Develop self-esteem and confidence that will enable students to
successfully communicate and articulate professional interests.
V. Evaluation
Students will be assessed formatively and summatively
throughout their experience in the academy. Evaluators will monitor traditional
forms of assessment as they relate to school district practices (ie. Standardized testing, paper and
pencil etc.). The academy will also use forms of authentic and portfolio
assessment to accurately gauge the success of its students. The Alabama State
Department of Education Career Technical Education follow up method will be
used as a tracking mechanism to follow our students into their post-secondary
experiences to determine overall programmatic impact. Staff will be evaluated
based on the Alabama State Department of Education and Troy City Board of
Education Professional Educators Professional Development method as they relate
to evaluation and performance.
VI. School Site Profile
Charles Henderson High School is one of three schools located between the
two distinct school districts. This high school offers an extensive curriculum
with a wide variety of extracurricular activities.
VII. Private Sector Support - Local capacity to develop and
implement this academy is excellent based on past related exemplary performance
of model programs: School to Work, Business Partnerships, Tech Prep, Applied
Curriculum, special education student main streaming and others too many to
list. The Troy City School System has demonstrated repeatedly the ability to
plan and implement complex programs.
Firms supporting the
Sodexho Marriott - This organization bank has agreed to become the lead partner in the academy.
VIII. Course Sequence - Four Year Plan
The curriculum design will be centered on the National Restaurant Foundation recommendations. The academic core will allow students to meet the graduation requirements for a standard diploma with advanced endorsement. The total Career Technical and Academic curriculum will be: Interdisciplinary, encompass "writing across the curriculum", incorporate critical thinking and problem solving, integrate SCANS competencies, be seamless, articulate with Tech Prep, make a real world relevant to the workplace, allow students to achieve high levels of competency, be geared to the latest technology, utilize a variety of success-oriented instructional strategies, utilize authentic assessment strategies and incorporate employability skills for job placement.
Ninth Grade - Students may begin taking prerequisites at local high school:
Required: Intro Culinary Arts
Tenth Grade - recruitments, application, and selection of students preparedness and prerequisite determination. Required prerequisites may be taken at local high school:
Required: Introduction to Culinary Arts /Culinary Arts I
Eleventh Grade - Culinary Arts Curriculum:
Required: Culinary Arts I & II
Work-Based Internship
Twelfth Grade: - Culinary Arts Curriculum:
Required: Food Production and Management IIA & IIB
Academy courses will be provided only at CHHS, blocks 2 and 3.
Transportation will be provided for students who wish to participate in the
magnet program from Pike County High School and Goshen High School.
Culinary Arts Academy
Sample Four Year Plan
Freshman Year (9th) Sophomore Year (10th)
|
Core English |
Core English |
|
Core Mathematics |
Core Mathematics |
|
Core Science |
Core Science |
|
Core Social Science |
Core Social Science |
|
Physical Education |
Health |
|
Intro Culinary Arts |
Introduction to Culinary Arts*/Culinary I |
|
Elective |
Fine Arts Elective |
|
|
Elective |
Prerequisite courses for admission to the Culinary Arts Academy are
designated with an asterisk (*).
Junior Year (11th) Senior Year (12th)
|
Core English |
Core English |
|
Core Mathematics |
Core Mathematics |
|
Core Science |
Core Science |
|
Core Social Science |
Core Social Science |
|
Foreign Language (recommended) |
Foreign Language (recommended) |
|
Culinary Arts I & II |
Culinary Arts I & II |
|
|
|
|
Elective |
Elective |
The Culinary Arts Academy courses are designated with a double asterisk (**).
Foreign language courses are highly recommended. Students who choose not to
take foreign language courses must fill these openings in their plan with other
related courses. The other elective courses shown above may be free choice
electives. However, students may seek assignments during these times designed
to provide Culinary Arts students with both in school and out of school related
work-based learning opportunities. These work-based learning opportunities may
be both paid and/or unpaid.
Updated 1/28/04