TEKS 2017 Transition

Panel Members Cindy Miller, Ph.D. - Assistant Professor, Career and Technical Education, Eastern New Mexico University Esther Puente – Owner, Bowman Sewing Lab Liz Johnson – Family and Consumer Sciences teacher – Waskom ISD Jeannie Summers – Career and Technical Education Director, Nacogdoches ISD Sandra Ann Delgado – Associate Project Director, Statewide Instructional Resources Development Center – Stephen F. Austin University Patti Rambo – Director, The Curriculum Center for Family and Consumer Sciences – Texas Tech University

Common Changes in TEKS All CTE courses now have a section on business and industry employability skills –specifically instructs students to model, demonstrate, apply skills in………… The student demonstrates professional standards/employability skills as required by business and industry. The student is expected to: (A) apply interpersonal communication skills in business and industry settings; (B) explain and recognize the value of collaboration within the workplace; (C) examine the importance of time management to succeed in the workforce; (D) identify work ethics/professionalism in a job setting; and (E) develop problem-solving and critical-thinking skills.

Career Development

Middle and High School Career Development Career development is a lifelong pursuit of answers to the questions: Who am I? Why am I here? What am I meant to do with my life? It is vital that students have a clear sense of direction for their career choice. Career planning is a critical step and is essential to success

Course Title Changes Both courses for Grades 7 & 8 Exploring Careers College and Career Readiness Career Portals Investigating Careers

High School Career Development New Course High School Career Development New: Project-Based Research Grades 11 & 12 One credit May be repeated with different course content for up to three credits

High School Career Development New Course High School Career Development New: Applied Mathematics for Technical Professionals Previously an Innovative course CTE and Math teachers collaborate in development of course Recommended Prerequisites: Algebra I & Geometry Satisfies a high school math graduation requirement Grades 11 & 12

High School Career Development New Course High School Career Development New: Extended Career Preparation Grades 11 & 12 One credit Concurrent course – Must be taken with Career Prep I or Career Prep II - Cannot be a stand alone course Can be repeated once for credit provided the student is experiencing different aspects of the industry and demonstrating proficiency in additional and more advanced knowledge and skills

Courses Available in Career Development College and Career Readiness Investigating Careers Project Based Research – 1 credit (formerly Problems and Solutions) t Applied Mathematics for Technical Professionals – 1 credit Career Preparation I -2 credits Career Preparation II – 2 credits Extended Career Preparation – 1 credit

Interior Design

Advanced Interior Design Course Title changes Interior Design Interior Design I Advanced Interior Design Interior Design II

Extended Practicum in Interior Design – New Courses Extended Practicum in Interior Design – 1 credit

Courses Available in Architecture and Construction Principles of Architecture -1 credit Principles of Construction – 1 credit Recommended prerequisites Interior Design I – 1 credit Grades 10-12 Prerequisites: Algebra I and English I Interior Design II – 2 credits Grades 11 – 12 Prerequisites: English II, Geometry and Interior Design I Practicum in Interior Design – 2 credits – may be repeated once for credit Grade 12 Prerequisite: Interior Design II Extended Practicum in Interior Design – 1 credit – may be repeated once for credit Grade 12 – Concurrent with Practicum in Interior Design Prerequisite: Interior Design II

Changes in TEKS Interior Design I – Expectation statements to include ergonomics and special needs requirements relate to role of furniture; Eco-friendly options for accessories; professional portfolio to document KS and abilities; professional portfolio featuring original projects using a variety of media Interior Design II – use, prepare, develop, create, research; more concise language and fewer student expectations on furniture repair and upholstery to simulated actual work situations Practicum in Interior Design – promote, demonstrate, apply, predict, demonstrate, exhibit, apply, implement Extended Practicum in Interior Design

Fashion Design

Advanced Fashion Design Course Title Changes Fashion Design Fashion Design I Advanced Fashion Design Fashion Design II

Extended Practicum in Fashion Design New Courses Fashion Design I Lab Fashion Design II Lab Extended Practicum in Fashion Design

Sequence Grade 9, 1 credit Principles of Arts, Audio/Video Technology, and Communications (recommended – not required) Fashion Design I Fashion Design II Practicum in Fashion Design Fashion Design I Lab Fashion Design II Lab Extended Practicum in Fashion Design Grades 10-12, 1 credit Co-requisites Grades 10-12, 1 credit Grades 11-12, 1 credit Grades 11-12, 1 credit Co-requisites Grades 11-12, 2 credits Grades 11-12, 2-3 credits Co-requisites

Prerequisites Principles of Arts, Audio/Video Technology, and Communications – (recommended, not required) prerequisite for Fashion Design I & Fashion Design I Lab Fashion Design I & Fashion Design I Lab - prerequisites for Fashion Design II & Fashion Design II Lab Fashion Design II & Fashion Design II Lab - prerequisites for Practicum in Fashion Design & Extended Practicum in Fashion Design

Co-requisites TEKS state: “Courses must be taken concurrently and may not be taken as a stand alone class” Fashion Design I & Fashion Design I Lab Fashion Design II & Fashion Design II Lab Practicum in Fashion Design & Extended Practicum in Fashion Design

Labs Increased design and construction TEKS: The student is expected to: identify fibers and textiles and evaluate water resistance, heat sensitivity, and colorfastness. distinguish fabric selvage and grainline. describe pattern parts and terminology. demonstrate appropriate selection, use, and care of equipment, tools, and notions. develop garments for proper fit.

Added construction TEKS in labs Major changes Co-requisite classes Added construction TEKS in labs

Education and Training

Course Title Changes Instructional Practices Instructional Practices in Education and Training Instructional Practices

Extended Practicum in Education and Training New Courses Extended Practicum in Education and Training

Courses Available in Education and Training Principles of Education and Training-1 credit Grades 9-10 Human Growth and Development– 1 credit Grades 10-12 Recommended Prerequisite: Principles of Education and Training Instructional Practices– 2 credits Grades 11 – 12 Recommended Prerequisites: Principles of Education and Training; Human Growth and Development Practicum in Education and Training– 2 credits – may be repeated once for credit Grade 12 Prerequisite: Instructional Practices Recommended Prerequisite: Principles of Education and Training and Human Growth and Development Extended Practicum in Education and Training – 1 credit – may be repeated once for credit Grade 12 – Concurrent with Practicum in Education and Training Prerequisite: Instructional Practices Recommended Prerequisite: Principles of Education and Training; Human Growth and Development

TEKS Changes Principles of Education and Training – TEKS changes made to better align with the other courses; elimination of TEKS due to redundancy, for clarity, provide relevancy Human Growth and Development – TEKS changes to broaden the lens of viewing development for the adolescent to mirror that of other stages Instructional Practices – TEKS changes made to better represent classroom and field-based experience; changes for clarity and alignment Practicum in Education and Training – TEKS changes involved filling in gaps, course alignment, and enhancement; eliminate redundancy

Hospitality and Tourism

New Courses Introduction to Culinary Arts Advanced Culinary Arts Extended Practicum in Culinary Arts Extended Practicum in Hospitality Services

Courses Available in Hospitality and Tourism Principles of Hospitality and Tourism – 1 credit Grades 9-10 Introduction to Culinary Arts– 1 credit Grades 9 - 10 Recommended Prerequisite: Principles of Hospitality and Tourism Culinary Arts– 2 credits Grades 10 – 12 Recommended Prerequisites: Principles of Hospitality and Tourism and Intro to Culinary Arts Advanced Culinary Arts– 2 credits Grade 10 - 12 Prerequisite: Culinary Arts Practicum in Culinary Arts– 2 credits – may be repeated once for credit Grade 11 - 12 – Concurrent with Extended Practicum in Culinary Arts Prerequisite: Culinary Arts

Courses Available in Hospitality and Tourism Extended Practicum in Culinary Arts– 1 credit - may be repeated once for credit – taken concurrently with Practicum in Culinary Arts Grades 11 – 12 Prerequisite: Culinary Arts Food Science– 1 credit Grades 11-12 Prerequisite: Three units of science, including chemistry and biology Recommended Prerequisite: Principles of Hospitality and Tourism Hotel Management– 1 credit Grades 10 – 12 Recommended Prerequisites: Principles of Hospitality and Tourism Travel and Tourism Management– 1 credit Grade 10 - 12 Recommended Prerequisite: Principles of Principles of Hospitality and Tourism Hospitality Services – 2 credits Grade 11 - 12 Recommended Prerequisite: Principles of Hospitality and Tourism, Hotel Management, and Travel and Tourism Management

Courses Available in Hospitality and Tourism Practicum in Hospitality Services– 2 credits - may be repeated once for credit Grades 11 – 12 Recommended Prerequisite: Hospitality Services Extended Practicum in Hospitality Services – 1 credit – may be repeated once for credit Grade 11 - 12 Recommended Prerequisite: Hospitality Services Co-requisite: Practicum in Hospitality Services

Course Changes Principles of Hospitality and Tourism – no major changes Introduction to Culinary Arts – emphasize the principles of planning, organizing, staffing, directing, and controlling the management of a variety of food service operations; provide insight into the operation of a well-run restaurant; provide insight into food production skills, various levels of industry management, and hospitality skills - The student evaluates and determines equipment, ingredients, and procedures in a professional food setting. (mise en place; use of large and small equipment in a professional food service setting; types of knives and knife skills; proper handling of knives, safety and cleaning; types of produce and factors such as grading, purchasing, storage, and usage; dry goods and factors such as purchasing and storage; differentiate between proteins and factirs such as types, grades, purchasing and storage; methods of cooking; common baking methods and ingredients

Course Changes Culinary Arts - New knowledge statement “The student understands the various food service operations such as quick service, fast casual, casual, fine dining, institutional, and beverage service. (customer service; styles of service; types of table setting, dining, and service skills - word changes; expectation very changes Advanced Culinary Arts – will extend content and enhance skills introduced to Culinary Arts by in-depth instruction of industry-driven standards in order to prepare students for success in higher education, certifications, and/or immediate employment

Course Changes Food Science - Deleted physiology of digestion and absorption, metabolism, and food and energy, basic nutrients and specific properties, regulation of glucose, functions of fat in the body, specific references to eggs, milk, cheese, - Nutrient emphasis to “effect on food production” - Made more concise – condensed 27 Knowledge and Skill statements down to 21 Practicum in Culinary Arts - Deleted – History and influence of chefs, global cultures and traditions - Added – Determines how successful marketing impacts a food service operation – 6 student expectations – similar to what was in Restaurant Management

Course Changes Travel and Tourism Management - Deleted – no major deletions but consolidation, refinement of statements - Added – more emphasis on technological applications; road travel - Changes in wording – compose, formulate, select, diverse constituents, persuade Hotel Management - New wording – “hotel” changed to “lodging”; “customer” changed to “guest” - demonstrate, model, apply, use, interpret, implement, develop - Added – job application in written and electronic format; hotel/guest cycle with applicable technology; improving guest services; types of effective leadership and management styles; compare right of the innkeeper and the rights of the guest

Course Changes Hospitality Services - Added – beefed up TEKS on marketing strategies; knowledge statement for use of tech skills in food and beverage service - Changes in wording – consolidation of student expectations, more concise Practicum in Hospitality Services - Deleted – money management and financial planning techniques from personal viewpoint - Added – much more on the portfolio – letters of recommendation; cover letters; documentation of certifications; new knowledge statement “determine effective money management and financial planning techniques to manage insurance and benefits, taxes, retirement, relocation costs, a budget, housing costs, transportation costs; develop a personal budget

Human Services

Extended Practicum in Human Services New Courses Extended Practicum in Human Services

TEKS Changes Dollars and Sense - Grade level changed to 11-12 (thought being more relevant as it is closer to time students might live on their own - Minor changes - Wording updated in some areas to accommodate changes in lifestyle and technology Lifetime Nutrition and Wellness - Eliminated Principles of Education as a prerequisite, and added Principles of Human Services, Principles of Hospitality and Tourism, or Principles of Health Science as a recommended prerequisite - Few wording changes - Added information TEKS to reflect more up to date lifestyle – such as organic, green food choices, and sustainable food choices

TEKS Changes Interpersonal Studies - TEKS added to reflect more up to date lifestyle choices - Emphasis on social media and technological advances; impact of social media on dating and marriage - Instead of focusing on careers in counseling and mental health, the expectation has been changed to require students to focus on his/her chosen career field - Wording “clean-up” changes Counseling and Mental Health - Prerequisite changed to Recommended Prerequisite - Very few and minor changes

TEKS Changes Principles of Human Services - Added knowledge statement “The student demonstrates the skills necessary to enhance personal and career effectiveness in fashion design. (expectations include apparel selection; personal needs, lifestyle, special needs, career; care label information; safety practices when using and caring for apparel construction tools/equipment; simple clothing repair; rewards, demands, and future trends; employment/entrepreneurial opportunities - Added knowledge statement “The student demonstrates the skills necessary to enhance personal and career effectiveness in interior design. (expectations include priorities and needs influencing interior design decisions; elements and principles of design used in interiors; use and care of interior furnishings and equipment; maintenance and safety practices; cultural, demographic, societal, and economic factors that influence interior design trends; rewards, demands, and future trends in interior design; employment/entrepreneurial opportunities and prep requirements

TEKS Changes Child Development - Protection and safety of children has its own knowledge statement instead of being incorporated in each stage of childhood; - expectation verb changes - minor changes to consolidate and make more concise

TEKS Changes Child Guidance - Removed duplicate TEKS from Child Development (roles and responsibilities of parents; - More from the viewpoint of child care employees/directors - Added three new sections – implement appropriate strategies and practices for optimizing the development of infants (sensory skills, language skills, physical and motor skills, social skills); toddlers (lesson plan development of physical skills; vocabulary and language skills; appropriate mathematics skills; appropriate science skills); preschool children (lesson plan development for physical skills; reading and language skills; appropriate mathematics and problem- solving skills; development of appropriate science skills)

TEKS Changes Family and Community Services - no major changes; expectation verb changes Practicum in Human Services

Courses Available in Human Services Principles of Human Services -1 credit Grades 9-12 Lifetime Nutrition & Wellness – .5 credit Grades 9-12 Recommended Prerequisites: Principles of Human Services, Principles of Hospitality and Tourism, or Principles of Health Science Dollars and Sense– .5 credit Grades 11 – 12 Recommended Prerequisites: Principles of Human Services Interpersonal Studies– .5 credit Grade 9 - 12 Recommended Prerequisite: Principles of Human Services, Principles of Hospitality and Tourism, Principles of Health Science, or Principles of Education and Training Counseling and Mental Health– 1 credit Grade 11 - 12 Recommended Prerequisite: Principles of Human Services

Courses Available in Human Services Child Development - 1 credit Grades 10 - 12 Recommended prerequisites: Principles of Human Services Child Guidance – 2 credit Grades 10-12 Recommended Prerequisites: Principles of Human Services Family and Community Services – 1 credits Grades 10 – 12 Recommended Prerequisites: Principles of Human Services Practicum in Human Services– 2 credits – may be repeated once for credit Grades 11 - 12 Prerequisite: Interior Design II Extended Practicum in Human Services– 1 credit – may be repeated once for credit Grades 11 - 12 – Concurrent with Practicum in Human Services

Resources 2017 – TEKS LiveBinder – Developed by Heather Blount – CTE Specialist – Education Service Center 17 <http://www.livebinders.com/play/play?present=true&id=1996403#anchor> Family and Consumer Sciences Teacher Resources – Developed by Dr. Cindy Miller - ENMS Financial Literacy Teaching Resources – Developed by Dr. Cindy Miller - ENMS

Contact Information Cindy Miller, Ph.D. - Assistant Professor, Career and Technical Education, Eastern New Mexico University Cindy.miller@enmu.edu Esther Puente – Owner, Bowman Sewing Lab info@bowmansewinglab.com  Liz Johnson – Family and Consumer Sciences teacher – Waskom ISD ljohnson@waskomisd.net Jeannie Summers – Career and Technical Education Director, Nacogdoches ISD jsummers@nacisd.org Sandra Ann Delgado – Associate Project Director, Statewide Instructional Resources Development Center – Stephen F. Austin University sfacte@gmail.com Patti Rambo – Director, The Curriculum Center for Family and Consumer Sciences – Texas Tech University Patti.rambo@ttu.edu

Questions? Comments?