(a) General requirements. This course is recommended
for students in Grades 11 and 12. The practicum course is a paid or
unpaid capstone experience for students participating in a coherent
sequence of career and technical education courses in the Agriculture,
Food, and Natural Resources Career Cluster. Recommended prerequisite:
a minimum of one credit from the courses in the Agriculture, Food,
and Natural Resources Career Cluster. Students shall be awarded two
credits for successful completion of this course. A student may repeat
this course once for credit provided that the student is experiencing
different aspects of the industry and demonstrating proficiency in
additional and more advanced knowledge and skills.
(b) Introduction.
(1) Career and technical education instruction provides
content aligned with challenging academic standards and relevant technical
knowledge and skills for students to further their education and succeed
in current or emerging professions.
(2) The Agriculture, Food, and Natural Resources Career
Cluster focuses on the production, processing, marketing, distribution,
financing, and development of agricultural commodities and resources,
including food, fiber, wood products, natural resources, horticulture,
and other plant and animal products/resources.
(3) Practicum in Agriculture, Food, and Natural Resources
is designed to give students supervised practical application of knowledge
and skills. Practicum experiences can occur in a variety of locations
appropriate to the nature and level of experiences such as employment,
independent study, internships, assistantships, mentorships, or laboratories.
To prepare for careers in agriculture, food and natural resources,
students must attain academic skills and knowledge, acquire technical
knowledge and skills related to the workplace, and develop knowledge
and skills regarding career opportunities, entry requirements, and
industry expectations. To prepare for success, students need opportunities
to learn, reinforce, apply, and transfer their knowledge and skills
and technologies in a variety of settings.
(4) Students are encouraged to participate in extended
learning experiences such as career and technical student organizations
and other leadership or extracurricular organizations.
(5) Statements that contain the word "including" reference
content that must be mastered, while those containing the phrase "such
as" are intended as possible illustrative examples.
(c) Knowledge and skills.
(1) The student demonstrates professional standards/employability
skills as required by business and industry. The student is expected
to:
(A) adhere to policies and procedures;
(B) demonstrate positive work behaviors and attitudes,
including punctuality, time management, initiative, and cooperation;
(C) apply constructive criticism and critical feedback
from supervisor and peers;
(D) apply ethical reasoning to a variety of situations
in order to make ethical decisions;
(E) complete tasks with high standards to ensure quality
products and services;
(F) model professional appearance, including using
appropriate dress, grooming, and personal protective equipment; and
(G) comply with practicum setting safety rules and
regulations to maintain safe and healthful working conditions and
environments.
(2) The student develops a supervised agriculture experience
program. The student is expected to:
(A) plan, propose, conduct, document, and evaluate
a supervised agriculture experience program as an experiential learning
activity;
(B) apply proper record-keeping skills as they relate
to the supervised agriculture experience;
(C) participate in youth leadership opportunities to
create a well-rounded experience program; and
(D) produce and participate in a local program of activities
using a strategic planning process.
(3) The student applies concepts of critical thinking
and problem solving. The student is expected to:
(A) analyze elements of a problem to develop creative
and innovative solutions;
(B) analyze information to determine value to the problem-solving
task;
(C) compare and contrast alternatives using a variety
of problem-solving and critical-thinking skills; and
(D) conduct technical research to gather information
necessary for decision making.
(4) The student demonstrates leadership and teamwork
skills to accomplish goals and objectives. The student is expected
to:
(A) analyze leadership characteristics in relation
to trust, positive attitude, integrity, and willingness to accept
key responsibilities in a work situation;
(B) demonstrate teamwork skills through working cooperatively
with others to achieve tasks;
(C) demonstrate teamwork processes that promote team-building,
consensus, continuous improvement, respect for the opinions of others,
cooperation, adaptability, and conflict resolution;
(D) demonstrate responsibility for shared group and
individual work tasks;
(E) establish and maintain effective working relationships
in order to accomplish objectives and tasks;
(F) demonstrate effective working relationships using
interpersonal skills in order to accomplish objectives and tasks;
(G) negotiate and work cooperatively with others using
positive interpersonal skills; and
(H) demonstrate respect for individuals, including
those from different cultures, genders, and backgrounds, and value
for diversity.
(5) The student demonstrates oral and written communication
skills in creating, expressing, and interpreting information and ideas,
including technical terminology and information. The student is expected
to:
(A) apply appropriate content knowledge, technical
concepts, and vocabulary when analyzing information and following
directions;
(B) employ verbal skills when obtaining and conveying
information;
(C) review, use, and apply informational texts, Internet
sites, or technical materials for occupational tasks;
(D) evaluate the reliability of information from informational
texts, Internet sites, or technical materials and resources;
(E) interpret verbal and nonverbal cues and behaviors
to enhance communication;
(F) apply active listening skills to obtain and clarify
information; and
(G) facilitate effective written and oral communication
using academic skills.
(6) The student develops management skills for agricultural
resources. The student is expected to:
(A) discuss the importance of agricultural and natural
resources to individuals and society;
(B) develop long-range land, water, and air quality
management plans;
(C) practice equipment maintenance procedures;
(D) analyze the cost and maintenance of tools, equipment,
and structures used in agriculture;
(E) describe and develop marketing strategies for agricultural
and natural resources;
(F) decide between replacement, maintenance, repair,
and reconditioning of agricultural vehicles and machinery; and
(G) describe and perform hazard analysis and follow
safety laws.
(7) The student demonstrates technical knowledge and
skills required to pursue a career in the Agriculture, Food, and Natural
Resources Career Cluster. The student is expected to:
(A) develop advanced technical knowledge and skills
related to the personal occupational objective;
(B) evaluate strengths and weaknesses in technical
skill proficiency;
(C) explain the principles of safe operation of tools
and equipment related to the practicum; and
(D) pursue opportunities for licensure or certification
related to chosen career path.
(8) The student documents technical knowledge and skills.
The student is expected to:
(A) create a professional portfolio to include information
such as:
(i) attainment of technical skill competencies;
(ii) licensures or certifications;
(iii) recognitions, awards, and scholarships;
(iv) extended learning experiences such as community
service and active participation in career and technical student organizations
and professional organizations;
(v) abstract of key points of the practicum;
(vi) resume;
(vii) samples of work; and
(viii) evaluation from the practicum supervisor; and
(B) present the portfolio to interested stakeholders.
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