PLC Feedback Form

PLC Group Name:

Introduction to Culinary Occupations 1 PLC

Date: 09/15/2014

Attendees: Karen Simmons: Team Leader, M. Kathleen Goldman, Amanda Baxter

Topic/Question: Team Goal (s):
Analyze Assessment scores for Culinary I Safety and Sanitation Test.

Define strategies and guidelines for culinary semester program to work on weakness
indicated on pretest and review best practices.
Determine sequence of curriculum units in Culinary Occupations I Program.
Identify specific lab applications to best support curriculum concepts.
Select guest speaker and field trip supplements for program.
Collaborate on strategies to support of citywide objectives for literacy and math skills
in our learning plans.

Data/Student Work Reviewed: Students took the Pre-Assessment Culinary Occupations Test on
September 10-11, 2014 in www.quia.com. Approximately 83% of the students did not pass the test and
17% of the students passed the test. The PLC we are participating in is Introduction to Culinary
Occupations. It is the only class that all three Family and Consumer Sciences (FACS) teachers in
Ocean Lakes High School are presently teaching and sharing the same instructional lessons. The purpose
of the PLC is to achieve our team goals by meeting monthly to share and evaluate students progress;
and to plan balanced formative assessments that depicts rigor/relevant, real-world, practical
simulations. The PLCs goals are aligned with the Workplace Readiness Skills industrial certification
and National Restaurant Association (NRA) criteria in collecting data to improve the program. The
students goals are directly aligned with the PLCs goals since we are committed to student and their
learning by given reinforcing study skills to improve their grades on assessments. Math and Literacy
strategies are implemented on a weekly if not daily basis in our curriculum.
Output/Recommendation: Our team goal is to increase our Pre Assessment Culinary Occupations
Safety and Sanitation test scores by 66%. We will give the students a pretest/posttest for both the
Kitchen Safety and the Food Handlers tests (from National Restaurant Association). We will test and
analyze scores using the online program, www.quia.com. Score data will assist us in determining the
areas of concern to emphasize in future learning plans, thereby improving scores and application of these
practices in food lab applications. This year, in response to Dr. Spenses request that every student is
challenged, we are emphasizing strategies in our daily learning plans to address our diverse student
population (age and abilities) a commonality in FACS classes. By layering assignments, offering
enrichment activities and selecting cooking lab assignment according to capabilities of groups, we are
accommodating the individual abilities of the students in our classes from honors to special needs. Our
daily journal format introduces the essential understandings and allows students to expand and explore.
Power point slide scripts assist students in better comprehension and provide a review tool, exit tickets,
varying assessment strategies, oral presentations as well as quiz and unit tests are designed to in
accordance with individual students IEPs with essays involving higher level thinking for the more
advanced students.
How administration can support: The Administration can support us in executing this professional
learning community by providing the use of laptops, computer labs, and IPADs when needed to take
summative assessments in www.quia.com and for research projects. We will definitely need the
electronic equipment before food labs begin Oct. 20, 2014 & during final semester exam to take the
assessment tests.
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