ERIC ED404495: The Development of a Competency Based Food Preparations Curriculum for High School Special Needs Students in New Castle County, Delaware.

97 Pages·1996·1.1 MB·English

by  ERIC

DOCUMENT RESUME
CE 073 444
ED 404 495
Stewart, Richard Lee
AUTHOR
The Development of a Competency Based Food
TITLE
Preparations Curriculum for High School Special Needs
Students in New Castle County, Delaware.
PUB DATE
96
95p.; Master of Arts Thesis, Delaware State
NOTE
University.
Masters Theses (042)
Dissertations/Theses
PUB TYPE
MF01/PC04 Plus Postage.
EDRS PRICE
*Competency Based Education; Cooking Instruction;
DESCRIPTORS
Curriculum; *Curriculum Development; Curriculum
Evaluation; Employer Attitudes; *Food Service; High
Schools; *High School Students; Needs Assessment;
Questionnaires; *Special Needs Students; *Statewide
Planning
*Delaware; Employer Surveys
IDENTIFIERS
ABSTRACT
A competency-based culinary arts food preparation
curriculum for Delaware high school students with special needs was
developed during a project that included the following activities:
review of the state's existing culinary arts curriculum for regular
education students; incumbent worker survey administered to 24
restaurant owners/managers/assistant managers in New Castle County,
Delaware, who would employ the special needs students in entry-level
positions; and analysis of food service jobs listed in the U.S.
Department of Labor's "Dictionary of Occupational Titles" (DOT). The
21-member Craft Advisory Committee of the New Castle County
Vocational School District reviewed the revised curriculum to ensure
that it met the career opportunities available to special needs
students in a food preparation program. The new curriculum for
special needs students contains units on the following topics:
fundamentals of culinary arts, safety/sanitation, weights/measures,
tools/equipment, food production/preparation, service
procedures/techniques, and baking. It is designed to prepare students
for entry-level positions in the following occupations: busperson;
cook's helper; food prep person; pot and pan person; dish machine
operator; and general sanitation/custodial worker. Appended are the
following: new and original food preparations curricula; incumbent
worker survey; list of restaurants surveyed; DOT extract; and
advisory committee minutes. Contains 30 references. (MN)
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Reproductions supplied by EDRS are the best that can be made
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THE DEVELOPMENT OF A COMPETENCY BASED FOOD
PREPARATIONS CURRICULUM FOR HIGH SCHOOL SPECIAL
NEEDS STUDENTS IN NEW CASTLE COUNTY, DELAWARE
by
RICHARD LEE STEWART
A THESIS
Submitted in partial fulfillment of the requirements
for the degree of Master of Arts in the
Education Graduate Program of
Delaware State University
DOVER, DELAWARE
1996
U.S., DEPARTMENT OF EDUCATION
'Educational Research and Improvement
Office
"PERMISSION TO REPRODUCE THIS
ECIU ATIONAL RESOURCES INFORMATION
CENTER (ERIC)
MATERIAL HAS BEEN GRANTED BY
This document has been reproduced as
received from the person Or organization
4.4
originating it
0 Minor changes have been made to improve
reproduction quality.
Points of view or opinions stated in this emu-
ment do not necessarily represent official
OERI position or policy.
TO THE EDUCATIONAL RESOURCES
,c1
INFORMATION CENTER (ERIC)."
_
_
2
BEST COPY AVAILABLE
To The Office of Graduate Studies and Research:
The members of the Committee approved the thesis of Richard Lee Stewart as
presented on Tuesday, October 1, 1996. We recommend that it be accepted in partial
fulfillment of the requirements for the degree of Master of Arts in Education with a major
in Curriculum and Instruction.
1q7L
A.
Date
11
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Member
Date
4670/iZieCorn/
Date
Member
Date
APPROVED:
/d49 /f
6
Program Director
Date
bee f.
Dean of Gaduate Studies and Research
Date
3
DEDICATION
This document is dedicated to my wife, Mary, and children Ricky, Jimmy, Kevin,
Steven, and Meaghan, whose love and support gave me the encouragement which enabled
me to complete this project of higher education.
A special thought is given to the memory of Mrs. Lyn Kehn, whose faith in me and
other youth was the inspiration and encouragement for so many of us to seek levels of
higher education.
4
ACKNOWLEDGMENTS
I wish to acknowledge and express my sincere gratitude to Dr. Kathleen Carter
who served as the Chairperson of my Thesis Committee. Dr. Carter's guidance, patience,
encouragement and direction throughout the evolution of this research and development
project is an example of her dedication to her students.
I also would like to thank and acknowledge these persons: Dr. Gholam Kibria,
whose Research Methods in Education class initially inspired me to consider doing a thesis
for my masters; Dr. Everard Cornwall, whose Multicultural Education class was a
tremendous inspirations to all participants; and Dr. Barbara Arya, Dr. Aleta Hannah, and
Dr. Robert Oesterling for participating on my Thesis Committee.
ABSTRACT
This thesis involved the development of a competency-based Culinary Arts food
preparation curriculum for high school students with special needs.
Although there are currently several high school Culinary Arts programs in the
State of Delaware, none of these programs have a curriculum which is designed to
accommodate the limitations of the special needs population. This project had as its
beginning consideration of the existing Culinary Arts curriculum which was designed for
regular education students. The portions of the curriculum which were deemed
appropriate for the special need curriculum were extracted as a basis for the new
curriculum.
The project included an incumbent worker survey which was submitted to twenty-
four restaurant owners, managers and/or assistant managers in New Castle County,
Delaware, who would be the employers of the special needs students in entry level
An analysis of the food service jobs listed in the US Department of Labor's
occupations.
Dictionary of Occupational Titles was conducted. During this analysis, all food service
occupations which were entry level occupations were extracted as potential starting jobs
for the special needs student completing the proposed curriculum.
The Craft Advisory Committee of the New Castle County Vocational School
District was utilized to review all information in the development of a curriculum which
was designed specifically to meet the career job opportunities of the special needs students
enrolled in a Culinary Arts food preparations program. This committee consisted of
twenty-one members. Four of the committee members were educational or special
education specialists at the district level, eight of the committee members were
v
6
professional food service educators at the high school or college level, and the remaining
nine committee members were professional restaurateurs (owners, managers and/or chefs).
The curriculum which was developed, provides instructional guidelines which can
be used to direct a program in Culinary Arts food preparation which is specifically tailored
for the special needs high school population.
TABLE OF CONTENTS
Page
Chapter 1
Introduction
1
Significance of the Study
5
6
Statement of the Problem
6
Objectives of the Study
7
Delimitations of the Study
Limitations of the Study
8
9
Definitions of Terms
Review of Literature
Chapter 2
12
Introduction
12
Role of Vocational Education
14
Community Needs
16
Models of Programs
17
Motivational Approaches
18
Special Needs
21
Curriculum Issues
24
Developing Vocational Curricula
26
Research and Development
26
Summary
Chapter 3
Research Design
28
Procedures
28
Context of the Problem
29
Input
vi
Page
29
Process
Product
30
Chapter 4
Summary, Conclusions, and Recommendations
The Problem
32
32
Review of the Literature
Purpose
33
Methods
33
33
Data Analysis
34
Discussion of Table 1
36
Discussion of Table 2
39
Discussion of Table 3
40
Findings
41
Conclusions
42
Recommendations
Appendices
44
Food Preparations Curriculum
1
58
Incumbent Worker Survey
2.
List of Restaurants Surveyed
63
3.
67
Dictionary of Occupational Titles Extract
4.
74
Original Culinary Arts Curriculum
5.
Craft/Advisory Committee Minutes
81
6.
83
References
vii
9
LIST OF TABLES
Page
Employers Ratings of Competencies by Curriculum
34
Table 1
Category
Full Service Restaurant Managerial Ratings of
36
Table 2
Competencies by Curriculum Category
38
Fast Food and Limited Menu Restaurant Managerial
Table 3
Ratings of Competencies by Curriculum Category
vi.
19