1. TEKS 2017 Transition

2. 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

3. 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.

4. Career Development

5. 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

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

7. 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

8. 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

9. 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

10. 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

11. Interior Design

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

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

14. 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

15. 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

16. Fashion Design

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

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

19. 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

20. 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

21. 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

22. 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.

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

24. Education and Training

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

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

27. 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

28. 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

29. Hospitality and Tourism

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

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

32. 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
Recommended Prerequisite: Principles of Principles of Hospitality and Tourism
Hospitality Services – 2 credits
Grade
Recommended Prerequisite: Principles of Hospitality and Tourism, Hotel Management, and Travel and Tourism Management

33. 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
Recommended Prerequisite: Hospitality Services
Co-requisite: Practicum in Hospitality Services

34. 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

35. 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

36. 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

37. 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

38. 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

39. Human Services

40. Extended Practicum in Human Services
New Courses
Extended Practicum in Human Services

41. TEKS Changes Dollars and Sense
- Grade level changed to (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

42. 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

43. 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

44. 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

45. 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)

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

47. 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
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
Recommended Prerequisite: Principles of Human Services

48. Courses Available in Human Services
Child Development - 1 credit
Grades
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
Prerequisite: Interior Design II
Extended Practicum in Human Services– 1 credit – may be repeated once for credit
Grades – Concurrent with Practicum in Human Services

49. Resources
2017 – TEKS LiveBinder – Developed by Heather Blount – CTE Specialist – Education Service Center 17
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Family and Consumer Sciences Teacher Resources – Developed by Dr. Cindy Miller - ENMS
Financial Literacy Teaching Resources – Developed by Dr. Cindy Miller - ENMS

50. Contact Information
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

51. Questions? Comments?