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Incl Tchr Gd Sec Culinary

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    Culinary Arts InstructorInclusive Teaching Guide Elizabeth SollishApril 23, 2001Winter TermSED 7050Instructor: Dr. Michael Peterson  Culinary Arts Instructor Inclusive Teaching GuideContentsA. Introduction: Culinary EducationThe Inclusive Environment  B. Partnering With Parents:  Parental Involvement Use of Support System and Related ServicesCulinary Arts and the Community C. Collaboration:  Areas of Importance D. Authentic, Multi-Level Instruction For Students Of Diverse Abilities: Teaching and Learning: Styles and Strategies Practical Skills E. Accommodations And Adaptations:  Adaptations within a Lesson PlanCurriculum Adaptations Instructional Adaptations F. Building Community In The Classroom: Classroom Community Strategies for Celebrating Diversity G. Dealing With Behavioral Challenges: Classroom Management and Behavior StrategiesConflict Resolution H. Physical Design Of The Classroom For Diverse Learners:  Physical Layout of Instructional Kitchen I. Accommodations For Students With Physical And Sensory Challenges:J. BibliographyK. Appendix A: Neat Forms That I Found  Introduction:  Culinary Arts Instructor Inclusive Teaching GuideIntroduction: Culinary Education; A Universal Skill  Culinary Arts is skill that is universal across the world. Standard method andtechnique is the same wherever you go. There are many skills that must be acquired inorder to become a professional Culinarian, but it is these skills that can give thechallenged a chance at a true profession. A culinarian must begin with a thoroughknowledge of how to work as a professional, including a code of behavior, knowledge of tools of the trade, and the raw materials you will use in applying your skillsIt has been my dream for quite some time to act as a mentor and an educator toyouth who are in need of some special attention. It has been estimated that there areclose to one million foodservice industry jobs available, and not nearly enough skilled people to fill them. The food service industry offers ever-expanding opportunities. Theindustry is made up of a diverse group of people that continues to become even morediversified.The demand for quality people opens the door of experience to many who oncewould never have considered culinary arts as a profession. Industry leaders arewelcoming individuals of all levels and capacities to become a part of their team.This guide is geared toward teachers of high school students whom are taking partin a career education Culinary Arts Program, but can be easily adapted toward variousage levels and curriculums.
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