| (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. Corequisite: Practicum in Agriculture,
Food, and Natural Resources. This course must be taken concurrently
with Practicum in Agriculture, Food, and Natural Resources and may
not be taken as a stand-alone course. Students shall be awarded one
credit 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) Extended 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) participate in a paid or unpaid, laboratory- or
work-based application of previously studied knowledge and skills
related to agriculture, food, and natural resources;
(B) participate in training, education, or preparation
for licensure, certification, or other relevant credentials to prepare
for employment;
(C) demonstrate professional standards and personal
qualities needed to be employable such as punctuality, time management,
initiative, and cooperation with increased fluency;
(D) complete tasks with high standards to ensure quality
products and services;
(E) employ teamwork and conflict-management skills
with increased fluency to achieve collective goals; and
(F) employ planning and time-management skills and
tools with increased fluency to enhance results and complete work
tasks.
(2) The student implements advanced professional communications
strategies. The student is expected to:
(A) apply appropriate content knowledge, technical
concepts, and vocabulary with increased fluency when analyzing information
and following directions;
(B) demonstrate verbal and non-verbal communication
consistently in a clear, concise, and effective manner;
(C) analyze, interpret, and effectively communicate
information, data, and observations;
(D) observe and interpret verbal and nonverbal cues
and behaviors to enhance communication; and
(E) apply active listening skills to obtain and clarify
information.
(3) The student applies concepts of critical thinking
and problem solving. The student is expected to:
(A) employ critical-thinking skills with increased
fluency both independently and in groups to solve problems and make
decisions;
(B) analyze elements of a problem to develop creative
and innovative solutions; and
(C) demonstrate the use of content, technical concepts,
and vocabulary when analyzing information and following directions.
(4) The student understands and applies proper safety
techniques in the workplace. The student is expected to:
(A) demonstrate an understanding of and consistently
follow workplace safety rules and regulations;
(B) demonstrate safe operation of tools and equipment;
(C) describe and perform hazard analysis; and
(D) demonstrate knowledge of procedures for reporting
and handling accidents and safety incidents.
(5) The student understands the professional, ethical,
and legal responsibilities in agriculture, food, and natural resources.
The student is expected to:
(A) demonstrate a positive, productive work ethic by
performing assigned tasks as directed;
(B) apply ethical reasoning to a variety of situations
in order to make ethical decisions; and
(C) comply with all applicable rules, laws, and regulations
in a consistent manner.
(6) The student participates in an agriculture, food,
or natural resources experience. The student is expected to:
(A) conduct, document, and evaluate learning activities
in a supervised agriculture, food, or natural resources experience;
(B) develop advanced technical knowledge and skills
related to the student's occupational objective;
(C) demonstrate proper record-keeping skills related
to the supervised agriculture, food, or natural resources experience;
(D) practice equipment maintenance procedures, as appropriate;
(E) decide between replacement, maintenance, repair,
and reconditioning of agricultural vehicles and machinery, as appropriate;
(F) demonstrate growth of technical skill competencies;
(G) evaluate strengths and weaknesses in technical
skill proficiency; and
(H) collect representative work samples.
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