This article focuses on teaching and mentoring course-based undergraduate research in a vocationally focused higher education setting. At the Culinary Institute of America (CIA), students are immersed in hands-on experiential classes. Their education begins with basic culinary techniques, and they gradually progress toward more specialized cooking…

Cairns and cares: they sound nearly alike, and at Tommie Kunst Junior High School (Santa Maria, CA), the two words are synonymous. Kim Cairns is a "Pitsco Education" Life Skills lab facilitator who cares deeply about her students--what they do, what they say, how they act, what they learn, and everything in between. Cairns has taken…

Culinary Arts training at the associates level presents a set of challenges to the instructor. It has been my experience that as the work environment is changing, students face new challenges in the kitchen, including a new mix of skills, both technical and social in nature. In this piece, I reflect on a promising learning community model at our…

This First Look report introduces new data for national and state-level public elementary and secondary revenues and expenditures for fiscal year 2013 (FY 13). Specifically, this report includes findings from the following types of school finance data: (1) revenue and expenditure totals; (2) revenues by source; (3) expenditures by function and…

Apprenticeships are a time-honored way of passing along skills in an art, trade, or craft. Apprenticeships have long been an important element of career and technical education (CTE). From automotive technology to the construction trades to the culinary arts and beyond, community colleges across the nation are still using apprenticeships to…

This First Look report presents data on public elementary and secondary education revenues and expenditures at the local education agency (LEA) or school district level for fiscal year (FY) 2012.1. Specifically, this report includes findings from the following types of school finance data: (1) Revenue and expenditure totals by state and the 100…

This First Look report introduces new data for national and state-level public elementary and secondary revenues and expenditures for fiscal year (FY) 2012. Specifically, this report includes findings from the following types of school finance data: (1) Revenue and expenditure totals; (2) Revenues by source; (3) Expenditures by function and…

The dream of a Franco-Oklahoma partnership began over a year ago when Chantal Manes, now from the French Ministry of Education, visited Oklahoma. The Technologie Academie in Soissons, France, had a goal for all the career and technical students in the Picardie Region of France to have an international experience before completing their technical…

The Center for Economic and Workforce Development (CEWD) at Kingsborough Community College (KCC) is currently working on a workforce development project that contains innovative teaching tools that proved successful in overcoming issues of academic isolation facing the student body. The CUNY Young Adult Program (CYAP) is a partnership of three…

Musical parodies of contemporary songs with their lyrics altered to address current food safety issues were incorporated into a variety of food safety educational programs and the effectiveness of the music was evaluated by semiquantitative and qualitative measures. Audiences receiving the music-enriched curricula included school foodservice…

The author teaches a high school program called Commercial Foods which is designed to prepare students for careers in the food service industry. The majority of students are special needs youth who generally will not go on to postsecondary education, so her emphasis is placed on workforce development and life skills. Students have resource…

Trainable mentally retarded students (15 to 18 years old) participated in a program of meal preparation instruction which featured establishing menus, determining their nutrition values, shopping, storing the groceries, and preparing the meals. (CL)

The mission of Foods and Nutrition Education is to prepare students for family life, community life and careers in the foods and nutrition fields by creating opportunities to develop the knowledge, skills, attitudes and behaviors needed to: (1) Analyze career paths within the foods and nutrition industry; (2) Examine factors that influence food…

The author examines the current low level of vocational training for mentally retarded adults and describes a program at the University of Washington in which 63 retarded adults were trained as food service workers. The project was replicated in a collaborative arrangement between a sheltered workshop/activity center and a local hospital. The…

Describes a modified vocational education program in which trainable mentally handicapped 12- to 21-year-olds are taught commercial foods and food-service job skills that would be used in fast foods restaurant. (CT)