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RULE §127.479Extended Practicum in Culinary Arts (One Credit), Adopted 2015

(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 Hospitality and Tourism Career Cluster. Prerequisite: Culinary Arts. Corequisite: Practicum in Culinary Arts. This course must be taken concurrently with Practicum in Culinary Arts 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 Hospitality and Tourism Career Cluster focuses on the management, marketing, and operations of restaurants and other food/beverage services, lodging, attractions, recreation events, and travel-related services.

  (3) Extended Practicum in Culinary Arts is a unique practicum that provides occupationally specific opportunities for students to participate in a learning experience that combines classroom instruction with actual business and industry career experiences. Extended Practicum in Culinary Arts integrates academic and career and technical education; provides more interdisciplinary instruction; and supports strong partnerships among schools, businesses, and community institutions with the goal of preparing students with a variety of skills in a fast-changing workplace.

  (4) Students are taught employability skills to prepare for college and career success, which include job-specific skills applicable to their training plan, job interview techniques, communication skills, financial and budget activities, human relations, and portfolio development.

  (5) Instruction may be delivered through school-based laboratory training or through work-based delivery arrangements such as cooperative education, mentoring, and job shadowing.

  (6) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.

  (7) 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 culinary arts;

    (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 self-discipline, positive attitude, integrity, leadership, customer service, work ethic, and adaptability with increased fluency;

    (D) employ teamwork and conflict-management skills with increased fluency to achieve collective goals; and

    (E) employ planning and time-management skills and tools with increased fluency to enhance results and complete work tasks.

  (2) The student applies professional communications strategies. The student is expected to:

    (A) demonstrate verbal and non-verbal communication consistently in a clear, concise, and effective manner;

    (B) present information formally and informally in an effective manner;

    (C) apply active listening skills to obtain and clarify information; and

    (D) exhibit public relations skills to maintain internal and external customer/client satisfaction.

  (3) The student implements advanced problem-solving methods. The student is expected to employ critical-thinking skills with increased fluency both independently and in groups to solve problems and make decisions.

  (4) The student understands and applies proper safety techniques in the workplace. The student is expected to:

    (A) comply with Occupational Safety and Health Administration regulations in the workplace;

    (B) demonstrate knowledge of procedures for reporting and handling accidents and safety incidents;

    (C) analyze health and wellness practices that influence job performance; and

    (D) understand and follow workplace safety rules and regulations.

  (5) The student understands the professional, ethical, and legal responsibilities in culinary arts. The student is expected to:

    (A) demonstrate a positive, productive work ethic by performing assigned tasks as directed;

    (B) show integrity by choosing the ethical course of action when making decisions; and

    (C) comply with all applicable rules, laws, and regulations in a consistent manner.

  (6) The student demonstrates proper culinary techniques and knowledge of the professional kitchen. The student is expected to:

    (A) demonstrate proper use of large and small equipment in a commercial kitchen with increased proficiency;

    (B) demonstrate advanced food production and presentation techniques;

    (C) demonstrate moist, dry, and combination cookery methods;

    (D) demonstrate advanced food preparation skills used in commercial food service preparations;

    (E) demonstrate advanced baking techniques;

    (F) demonstrate proper receiving and storage techniques; and

    (G) demonstrate proper cleaning of equipment and maintenance of the commercial kitchen.

Source Note: The provisions of this §127.479 adopted to be effective April 7, 2022, 47 TexReg 1677

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