1. PLC for CTE CALCP/CAROCP Fall Conference Nov. 17-19, 2010

2. Steven Glyer Director CTE Newport-Mesa USD Kathy Johnson Executive Director Vital Link Erin Mascho So California Coordinator CRAEF

3. What is a PLC 1. What do students need to know? 2. How do we know if they know it? 3. What do we do when they don’t know it?

4. Traditional Model 1. Academics 2. Single subject 3. Single site 4. Single district 5. Teachers - participants 6. Administrators - drivers 7. Common prep periods, early starts/outs for collaboration time

5. How did this get started? Did a county wide all call – June 2009  Assembled county wide leadership  Posed the concept

6. Who would Participate? K-12 Districts ROP Colleges Business

7. Test Drive the Idea?

8. Culinary PLC

9. First Culinary PLC Meeting September 2009 September 2009 –Found culinary teachers informally –Discussed PLC model concept –Started wikispaces –Began relationship building

10. Second Culinary PLC Meeting January 2010 January 2010 –Addressed specific topics –Developed knife skills competition –Executive team formed up –Discussed presenting at CTEoc Conference

11. CTEoc Conference March 2010 March 2010 –PLC – work to date & lessons learned –Launched 6 other PLCs –Administrators – data –Counselors

12. TechPrep Demonstration Grant Serious Investigation of PLC Concept Serious Investigation of PLC Concept

13. PLC Grant Elements 1. Structure 2. Instructor 3. Curriculum 4. Business Partnerships 5. Student 6. College

14. Structure CTE, single pathway  Program of Study CTE, single pathway  Program of Study Teachers - participants Teachers - participants Administrators - facilitators Administrators - facilitators Sub release days, after school, weekends Sub release days, after school, weekends

15. Define a Region Physically close Physically close What LEAs involved? What LEAs involved? –15 school districts –4 ROPs –4 community college districts

16. Orange County

17. Who are the players? CTEoc database CTEoc database Teachers, schools, courses, districts/ROPs Teachers, schools, courses, districts/ROPs www.cteoc.com

23. Instructor

24. Professional Development

25. Isolation

26. Power of Many

27. Explore New Ideas

28. What teachers wanted addressed first Fund raising Fund raising Resources Resources Industry connections Industry connections Student recruiting Student recruiting Marketing Marketing Admin-counselor issues Admin-counselor issues Ability to communicate with each other Ability to communicate with each other

29. Maslow’s Law

30. Curriculum Define the critical competencies as identified by industry Define the critical competencies as identified by industry Establish a common assessment Establish a common assessment Sharing best practices Sharing best practices Compare results Compare results Adjust instruction to produce better results Adjust instruction to produce better results

31. Business Partnerships

33. This is a big business…. ….And we are looking for talent Sales: $580 billion Employees: 12.7 million — one of the largest private-sector employers Restaurant-industry share of the food dollar: 49%

34. Professional Development ServSafe Summer Institutes Interstate Workshops We offer industry-based training to educators

35. Scholarships  over $60,000 in 2010 alone Competition Internships Mentors Relationship with Industry How we help students and teachers:

36. Student

37. College

38. Supporting Activities 1. Regional advisory board 2. Internet communication tools 3. Professional development – certification 4. Local and regional competitions 5. Articulation agreements

40. California Career and Technical Education Standards Hospitality, Tourism, and Recreation Pathway B. Food Service and Hospitality Strand B1.0 Students understand key aspects of the food service and hospitality industry and its role in local, state, national, and global economies: Strand B2.0 Students understand the basics of safe work habits, security, and emergency procedures required in food service and hospitality establishments: Strand B3.0 Students understand the basic principles of sanitation and safe food handling: Strand B4.0 Students understand the basics of food service and hospitality management: Strand B5.0 Students understand the basics of systems operations and the importance of maintaining facilities, equipment, tools, and supplies:

41. Regional Advisory Board

43. PLAY

44. Critical Competencies

46. PLC Follow Up Why are we doing this? Why are we doing this? Do we agree on these Criticals? Do we agree on these Criticals? How would we measure these? How would we measure these?

47. Janet Dukes Newport Harbor HS NMUSD Armida Gordon Fountain Valley HS HBUHSD Jeremy Peters Cypress College Sarah Wall Katella High School AUHSD

48. Common Assessments

49. Regional Advisory Board Lessons Learned 1. Relationships 2. Review and ranking process 3. Integrating colleges into the process

50. Relationships

51. Review & Ranking Process

52. Colleges into the Process

53. Internet Communication Tools www.cteoc.wikispaces.com

57. Professional Development

59. Competition PLAY

60. Articulation Agreements

62. Sustainability Grow teacher PLC leadership Grow teacher PLC leadership Redefine facilitator role Redefine facilitator role Cost Cost –Use guilt factor with site principals –Hold after school hours % of Perkins funding  Non-Profit (Vital Link) % of Perkins funding  Non-Profit (Vital Link)

69. 5 Anticipated Outcomes 1. Better CTE programs for students 2. Energized instructors 3. “How To” Kit for other regions 4. Better prepared workforce for industry 5. More advanced students for post secondary institutions

70. Questions