So far I'm new to CTE. I have never used the program. Learning so far has been good. I have learned there are several ways to check on what has been learned. What is offered through CTE. I'm interested in getting into learning about the history of CTE. 

In PLCs, educators collaborate to enhance student outcomes by sharing best practices, discussing challenges, and developing strategies to improve teaching and learning. For CTE programs, this means working with other CTE teachers to align curricula, share resources, and stay updated on industry standards and trends. Additionally, PLCs allow for peer feedback, creating a supportive environment where teachers can grow professionally while directly impacting student success.  I plan to actively participate in PLCs by contributing insights from my own CTE course and learning from my colleagues. This will help me stay current on industry changes and teaching techniques. I will also… >>>

Teambuilding is an important concept in the Career Education environment as it is a necessary concept to performance within a corporation or company.

I have learned how to better apply the IDEALS concept in the six steps of Effective thinking and problem-solving. I will utilize some of the tools that I have learned in my classes to develop better and more career-ready students.

Know Want Learn Skills are a great tool to help reflect on topics and provide a road map to what is or needs to come next

Embrace change

I think I will begin to incorporate more technology into my classroom to enhance learning and improve efficiency while providing students with the valuable tools they will see in the modern culinary industry.  Some ideas are digital recipe software and nutritional software that will become helpful tools in their future. 

During our team based cooking competitions I encourage students to communicate and work together to create a dish which improves their teamwork skills however I now believe that I interject too quickly without trusting that the group will overcome challenges within the group.  

Using written communication in my culinary arts class appears in lessons to share recipes, menu items, and ingredient lists.  I have also used written communication for documenting compliance with health and safety standards.  

I plan on presenting students with real world culinary-kitchen challenges that require them to think critically.  You have a limited pantry and must create a three course meal with the ingredients available.  What will you make and why?  This will encourage students to problem solve with available resources.