CAREER PREP CENTER

JENNIFER DULECKI
jdulecki@wcskids.net

CULINARY INSTRUCTOR
586-825-2800 ext. 17110

TABLE OF CONTENTS
Contents
1. Introduction_________________________________________________________________________________1
2. CTE Profession______________________________________________________________________________2
3. History of CTE (Colonial Times to Present)______________________________________________3
4. Delivery Providers of CTE: Centers, Comprehensive High Schools, Trade Schools,
Community

Colleges _____________________________________________________________________4

5. Career Information and Classification Systems__________________________________________5

6. Demand for CTE: Local, Regional, and National Levels _________________________________6
7. Exemplary Programming in CTE _________________________________________________________7
8. Research on CTE Students ________________________________________________________________8
9. Diverse Needs of Students in CTE_________________________________________________________9
10. Gender and Diversity Issues in CTE _____________________________________________________10
11. CTE Curriculum Standards and Navigator ______________________________________________11
12. Occupational Safety ______________________________________________________________________12
13. Academic and CTE Curriculum Integration (ELA/Science/Technology/Engineering/Math)_______________________________________13
14. Codes of Ethics in CTE___________________________________________________________________14

CULINARY ARTS CAREER TECHNICAL EDUCATION

INTRODUCTION
My name is Jennifer Dulecki, I am a chef instructor with Warren Consolidated
Schools Career Prep Center. I am a second year teacher on an annual authorization. Our
culinary program is a multi-faceted, fast paced program that utilizes state of the art
kitchen equipment and teaches students different aspects of cooking and baking. One of
the things we teach our students is how to run a business and how to market their
product. Another aspect of the program is running a restaurant that sells to the general
public. We also have a kiosk that sells to the student body, which consists of over 1200
students. Our program teaches students how to compete with the current job market by
learning how to do job searches, as well as completing cover letters, resumes and thank
you letters. We have support from our community and are often not only catering their
parties but our students are offered jobs based on their culinary experience within our
program.

This booklet will give me ideas for future use within my culinary program. Things
to aspire to and new things to try. It breaks down each of the units within the ECTE 320
class. This will leave resources for me to remember and check out later. And ideas of what
I can do to make my next year an easier transition.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

CTE Profession Unit 1
THE CTE PROFESSION
This unit was all about the CTE profession. Looking at wages, the work environment, what
we do as a profession. It even encompassed looking at other states CTE programs,
allowing us to compare and contrast. This unit even gave us information on how to get our
certification for CTE.

RESOURCES
http://recertification.apbm.org/about-apbm/profession-defined/
http://www.bls.gov/ooh/education-training-and-library/career-and-technicaleducation-teachers.htm#tab-3
https://www.acteonline.org/stateprofiles.aspx
www.google.com
www.Teach.org

CONTENT USE:
1. I will use the acteonline website for research in CTE programs. I liked that I can
look up Michigan and see what we need as a state for certification or otherwise. I
will need that website also if I decide to fly the coop and go to Florida!
2. I will end up using the Teach.org website because I am still in the process of getting
my certification and getting off of an annual authorization.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

The History of CTE Unit 2
HISTORY OF CTE
This unit took us on a tour through the CTE history. From how schooling was done in the
Colonial times and when the government began to add funding to the programs. It took us
through each new Act or Legislation that was passed throughout the years.

RESOURCES:

The article Coming of Age 1926-1976.

http://www.cloudnet.com/~edrbsass/educationhistorytimeline.html
http://www.nd.edu/~rbarger/www7/apprenti.html
http://www.doleta.gov/jobseekers/apprent.cfm
http://www.oldandsold.com/articles24/school-management-30.shtml
http://www.logicmgmt.com/1876/schools.htm
http://www.thepotteries.org/focus/001.htm
http://www.wisegeek.com/what-is-a-normal-school.htm
http://fcis.oise.utoronto.ca/~daniel_sch/assignment1/1944gibill.html
http://www2.ed.gov/policy/sectech/leg/perkins/index.html
http://www.michigan.gov/mde/0,1607,7-140-38924---,00.html

CONTENT USE:
1. I will use what I learned out of the article Coming of Age 1926-1976. The part
where it reminded us that education is a process and that no one is perfect and to
basically just keep trying.
2. The second thing I will use is another quote out of the article. The one that says If
the schools are to teach their children to become the next generation of productive
members. I will use this to remind myself to fight the good fight; that these
students are an important and integral part of our society and to help guide them
to a productive future.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

Delivery Providers of CTE: Centers, Comprehensive High
Schools, Trade Schools, Community Colleges Unit 3
DELIVERY PROVIDERS OF CTE: CENTERS, COMPREHENSIVE HIGH SCHOOLS, TRADE SCHOOLS,
COMMUNITY COLLEGES
This unit was all about researching other programs to see how we could connect the
programs in ways that we maybe wouldnt traditionally think about. It was a neat
experience.
RESOURCES:

http://www.farmington.k12.mi.us/schools/ss.php
http://www.michigan.gov/documents/MICHIGAN_VOCATIONAL_&_ADULT_EDUC_SCHOOLS_ALP
HABETICAL_BY_CITY_57080_7.htm
http://www.lc-ps.org/index.aspx?page=756
http://www.baker.edu/baker-college-of-port-huron/programsdegrees/?programs_area=interests&degree=
http://www.macomb.edu/
http://www.cdcr.ca.gov/Facilities_Locator/CTF.html
http://www.oppaga.state.fl.us/profiles/1037/
http://www.michigan.gov/corrections/0,4551,7-119-68854_68856_63694-294493--,00.html
www.google.com
https://recruiting.jobcorps.gov/downloads/culinary_arts.pdf
http://search.usa.gov/search?query=culinary+arts+program&utf8=%E2%9C%93&affiliate=u.s.d
epartmentoflabor
http://geraldrford.jobcorps.gov/vocations.aspx
http://www.focushope.edu/page.aspx?content_id=158&content_type=level2
http://www.gcflearnfree.org/topics

CONTENT USE:
1. One of the ways that I will use my research is by using the online tutorials on the
Goodwill website for examples to my students of how to do a job search, i.e. writing
a cover letter, resume, filling out applications and then there is even cooking tips on
there.
2. The second way I will use the things from this unit is to do college tours. That way
the students can connect with a post-secondary offering.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

Career Information and Classification Systems Unit 4
CAREER INFORMATION AND CLASSIFICATION SYSTEMS
This unit taught us about the different coding for each of the careers available. Each
organization has different ways and numbers for coding its careers. All of these are for
data collection.

RESOURCES:

http://www.careerinfonet.org/Occupations/select_occupation.aspx?next=occ_rep&level=&optstatu
s=&id=1,11&nodeid=2&soccode=&stfips=&jobfam=&menuMode=
http://www.careeronestop.org/Videos/CareerandClusterVideos/career-and-cluster-videos.aspx
https://en.wikipedia.org/wiki/United_States_military_occupation_code
http://www.onetonline.org/crosswalk/MOC?s=&g=Go
http://www.bls.gov/soc/home.htm
http://www.acinet.org/faq_info.asp?id=&category=150&nodeid=102#260
http://www.ilo.org/public/english/bureau/stat/isco/index.htm
http://laborsta.ilo.org/classification_E.html
http://www.census.gov/eos/www/naics/
http://www.doleta.gov/oa/pdf/Bulletin_2009_04_FY09_PGM.swf
http://www.onetonline.org/crosswalk/
http://www.careertech.org/career-clusters
http://www.careertech.org/sites/default/files/CCFrame-HospitalityandTourism.pdf
http://nces.ed.gov/pubs2002/cip2000/

CONTENT USE:
1. I will use the information on median wages when I talk to the students about jobs
within the industry. I have kept the link for
http://www.careeronestop.org/Toolkit/ACINet.aspx
2. I will use the career cluster site to show students the types of jobs available to
them within the industry.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

Demand for CTE: Local, Regional, and National Levels Unit
5
DEMAND FOR CTE: LOCAL, REGIONAL, AND NATIONAL LEVELS
This unit showed us how to find our career clusters job information. We can show
students the wages and the positions available to them within our program.

RESOURCES:
http://www.careertech.org/sites/default/files/CCFrameHospitalityandTourism.pdf
http://jobs.acfchefs.org/jobseeker/search/results/?keywords=personal+chef&t73
1=210199&t732=&t735=&max=25&site_id=148&search=
http://www.jobsgalore.com/jobs?ts=go&q=development+chef
http://detroit.craigslist.org/search/fbh?is_paid=all&search_distance_type=mi&qu
ery=kitchen+manager
http://www.bls.gov/oes/current/oes_stru.htm
http://www.careerinfonet.org/Occupations/select_occupation.aspx?next=occ_rep
&level=&optstatus=&id=1&nodeid=2&soccode=&stfips=&jobfam=
http://www.bls.gov/oes/current/oessrcma.htm#M

CONTENT USE:
1. I would use these lists to show the students the wages that they could potentially
earn in the clusters that are in our program.
2. I also would use the lists to show my students what jobs are available within our
career cluster.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

Exemplary Programming in CTE Unit 6
EXEMPLARY PROGRAMMING IN CTE
In this unit, we called other CTE programs. The programs we called were exemplary
programs, they went over and above and it is definitely something to look forward to and
aspire to.

RESOURCES:
http://www.thetechcenter.org/

CONTENT USE:
1. I will try to use the advice that the Kent County instructor gave me, about thinking
ahead and getting yourself 5-10 years in the future instead of just being reactive. I
will start to be proactive.
2. I actually enjoyed the conversation that I had and am going to utilize the
information to aspire to making my program the best that it can be.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

Research on CTE Students Unit 7
RESEARCH ON CTE STUDENTS
This unit took us through surveys that parents and students had taken, based on their
knowledge of CTE, and college and career choices.

RESOURCES:
https://ejournals.lib.vt.edu/index.php/JCTE/article/view/462/412
CTE Works! 2013 Results from a National Survey- ACTE publication
Evaluation of Career and Technical Education (CTE) Needs in Midland
County- publication
CONTENT USE:
1. One of the ways that I will use this information will be to help our administrators
to understand that the parents and counselors need to know this CTE information
in order for our programs to thrive.
2. The second way I will use this information is to keep in mind the type of CTE
students that we service, and try to come up with better ways to help them to
overcome and succeed.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

Diverse Needs of Students in CTE Unit 8
DIVERSE NEEDS OF STUDENTS IN CTE
This unit is almost like a step by step webinar, teaching us how to make modifications
related to special education, 504, and ELL populations in CTE.

RESOURCES:
http://ctsp.tamu.edu/instructional-videos/laws-and-legal-issues/overview-oflaws/

CONTENT USE:
1. The first way I would use this lesson is as a reminder to myself. I came across a special
quote that made me think of how I felt at the beginning of this school year. It was a quote
by Fransisco Tristan, stating, Not everything is the same for every class. Every class
has a different chemistry. Each individual child is different. And you put all those
chemical together, if you were to treat one like a chemical, youre going to have a
different reaction with each class. What worked with my kids last year, probably wont
work with my kids that I have this year. So you more or less check out at the beginning
of the year, get a feel for them. Well this doesnt work, by golly, let me try to figure out
some other approach thatll work. I tried this, this isnt working. See if this works. Every
year is different, every year changes, every group of kids that come through our
program, every crop, and every individual child is different. And as long as youre
willing to make your adjustments and change things around, you can reach your goals,
all kids can reach their goals, but it takes effort. Next year and the following years when
I go back to school, I will endeavor to remember that each class is going to be different
then the class before and try not to get frustrated.
2. The second thing I am going to use will be the tips from this unit on how to stop a
behavioral problem from happening by breaking things down step by step for students
that need the extra help and try to limit the distractions for the students.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

Gender and Diversity Issues in CTE Unit 9
GENDER AND DIVERSITY ISSUES IN CTE
This unit talks about the nontraditional student and how to make it an easier transition
into a field that is primarily for the opposite gender.

RESOURCES:
http://www.npr.org/templates/story/story.php?storyId=112334459
http://www.nwlc.org/sites/default/files/pdfs/Final%20CTE%20Fact%20Sheet.p
df
Nontraditional EnrollmentA National Overview -Article
CONTENT USE:
1. I feel that we do not really have an issue with gender equity in our specific
classroom. We don't really follow any specific stigma and I feel we try our hardest
to treat everyone equally. We already do have both male and female speakers
within our classes. All of our students have an opportunity to be on every station
available whether it is considered a "female station" in the industry or a "male
station". We try not to let those stigmas from industry dictate what happens in the
classroom. We will continue to do this because I myself have been discriminated
against being a female in a male dominated culinary arts industry.
2. One of the things I am trying to get better at is to have good documentation in my
program. I have been trying to get all my assignments into specific folders with
lesson plans together to make it easier for anyone to follow if needed. So I will
continue to work on this.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

CTE Curriculum Standards and Navigator Unit 10
CTE CURRICULUM STANDARDS AND NAVIGATOR
This unit showed us the CTE standards in Michigan, and what is required for us to teach. It
also had us comparing our standards from Michigan to standards in California.

RESOURCES:
http://ctenavigator.org./
http://www.michigan.gov/documents/Career_Cluster_Intro_105340_7.pdf
https://www.youtube.com/watch?v=GTCXBEIgeAo
http://www.cde.ca.gov/ci/ct/sf/documents/ctestandards.pdf
CONTENT USE:
1. We actually decided to forward off the video CTE Making the Difference to our
principal so it can be used in meetings and possibly our next open house. The video
had staggering numbers and I think shows CTE in a positive light and I would hope
that it could help to get more students and parents interested in what CTE has to
offer.
2. I will use Navigator, it is a useful tool for looking through the segments again and
making sure that everything is covered.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

Occupational Safety Unit 11
OCCUPATIONAL SAFETY
This unit was all about safety in the workplace and accommodations that can be made to
make the environment a little safer.

RESOURCES:
http://www.neha.org/eh-topics/food-safety-0
http://www.cdc.gov/niosh/topics/industries.html
http://www.cdc.gov/niosh/docs/2016-100/pdfs/2016-100.pdf
https://www.gfs.com/sites/gfs.com/files/600010.pdf?vanity=www.gfs.com/files/
msds/600010.pdf
http://askjan.org/soar/disabilities.html
https://www.rit.edu/~w-outrea/OSHA/documents/Module2/M2_SelfChcklst.pdf
http://www.kresa.org/cms/lib4/MI01000312/Centricity/Domain/129/octe_squa
re_footage_requirements_by_cip.pdf
CONTENT USE:
1. I will definitely use the website that has the information for disabilities. I think that
will be extremely helpful with students.
2. I will use some of the ideas for classroom instruction on teaching safety. I think the
activities are useful.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

Academic and CTE Curriculum Integration
(ELA/Science/Technology/Engineering/Math) Unit 12
ACADEMIC AND CTE CURRICULUM INTEGRATION
(ELA/SCIENCE/TECHNOLOGY/ENGINEERING/MATH)
This unit was about integrating subjects into our CTE curriculum and the different
techniques. For example, math into the culinary curriculum, because we use math on a
daily basis.

RESOURCES:
http://archives.math.utk.edu/
http://www.dmoz.org/Science/Math/Algebra/Basic_Algebra/
http://mathforum.org/
http://math2.org/math/general/arithmetic/fradec.htm

CONTENT USE:
1. I would definitely use the links for math help. I am not a math teacher, and for me,
teaching the students math from a nontraditional training- I need the extra help.
2. I will try to set myself up with a professional development day for math. I think it is
important to try to learn how to teach math in a way that the students can
understand.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

Codes of Ethics in CTE Unit 13
CODES OF ETHICS IN CTE
This unit taught us about the different codes of ethics across different professions and
how they are similar and also how wording differs for each profession but are the same
concepts.

RESOURCES:
http://ethics.iit.edu/
http://ethics.iit.edu/ecodes/node/5026 (ACF)
http://ethics.iit.edu/ecodes/node/3832 (United States Personal Chef Association)
http://ethics.iit.edu/ecodes/node/3802 (Institute of Food Science and
Technology)
http://www.yhc.edu/sites/default/files/academics/special_programs/ethics/eac_
participate.pdf
http://highered.mcgrawhill.com/sites/dl/free/0072400722/31216/Ch01Adler.pdf
CONTENT USE:
1. I would use the 5 standards to use when making ethical decisions. I think those are
good questions to ask.
2. I would like to put those 5 standards on posters. That way students can look at
them and think about how they should react to situations.

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CULINARY ARTS CAREER TECHNICAL EDUCATION

Cooperative Education, Apprenticeships, and Articulation
Agreements Unit 14
COOPERATIVE EDUCATION, APPRENTICESHIPS, AND ARTICULATION AGREEMENTS
This unit was about work based learning, apprenticeships, internships and articulation
agreements. How they differ and what they are used for.

RESOURCES:
http://www.macomb.edu/resources/transferarticulation/attachments/Articulation-Agreement-Culinary-Arts-MCHS.pdf
Interview with Antoinette Genovese for Articulation Agreements
Interview with Dennis Klauss for Work Based Learning
http://www.meata.org/index.php?option=com_content&view=article&id=53:appr
enticeship-programs-expand-with-help-of-community-colleges&catid=1:latestnews&Itemid=50
https://www.doleta.gov/oa/occupations.cfm
https://www.oregon.gov/boli/ATD/Pages/A_AG_FAQ.aspx
https://www.doleta.gov/oa/apprenticeship.cfm
CONTENT USE:
1. Part of what I wanted to use in this unit, was to utilize the work based learning
opportunities. I feel that in talking with Dennis Klaass, it gave me a better
understanding of the opportunities available.
2.

The other thing that I will use from this unit, is the articulation agreements. In the
beginning, it was very hard for me to find where our articulation agreements are.
Now I am often getting them myself before the district even informs us about them.

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