CTE Presentation at NCSBA-SHS-CTE-1Lt
9/18/15
Camille L . Goins, C TE D irector NCSBA Presentation September 17, 2015 Mission Our mission is to empower students for successful participation in a highly technological society by providing 21 st century skills necessary to become an effective worker and citizen in an ever-changing global economy.
“Scotland Farm Fresh Food to Table”
1
9/18/15
Culinary Arts Program The Bagpiper R estaurant is a school-‐
based enterprise that is operated by Culinary Arts students and led by instructors, Chef Steven Dibble and Chef Sam Richardson. The Bagpiper is open to the Scotland High Faculty/Staff as well as the general public Tue-‐Thur. for breakfast and lunch. The restaurant’s grand opening was held on February 20, 2008.
Culinary Arts students’ in g rade
9-‐12 work in t he Bagpiper Restaurant. Students learn t he art of cooking as well as managing and operating a business. Students also have the opportunity t o participate in catering events and competitions such as “Taste of the Town”.
2
9/18/15
Sustainable Agriculture The agriculture p rogram grows 3 4 d ifferent crops u sing organic fertilizers and c ompost. Products from t he agriculture p rogram t o the Bagpiper Restaurant include: Hydroponic lettuce Broccoli, Cucumbers, Tomatoes, and Cauliflower Sweet p otatoes and Irish potatoes Fresh greens such as turnips and c abbage Fresh herbs Grapes Culinary students assisted in c reating The Bagpiper’s m enu b ased on fresh foods from the greenhouse and hydroponic system.
Scotland Farm Fresh Food to Table The c ulinary and agriculture
programs have c ollaborated to bring fresh produce to The Bagpiper Restaurant. Students in both programs have experienced the process of growing fresh foods, harvesting, selling the product, and c onsumer consumption. The c ulinary students have had the opportunity to understand fresh products from greenhouses as compared to stores and food service providers.
3
9/18/15
Agriculture Program In 2014-15, partners NC A&T University, the NC
Cooperative Extension, and SCS CTE Agriculture and Family & Consumer Science Programs participated in the Shitake Mushroom Project to help students cultivate STEM skills.
NC A&T has assisted the SCS Agriculture Program for
several years with the implementation of the Hydroponic system.
SCS was chosen as one of seven districts to host
a Food Corps of America Representative. Samantha Kappmeier will work with SCS and
communities to help connect kids with real food so that they can grow up healthy through nutrition education, growing and maintaining gardens, and cooking the food they grow.
Academic/CTE Integration Students apply math, science, and literacy skills
in both programs. Agriculture students measure and record the
pH levels daily from produce g rown through the hydroponic system. During the 2014-‐15 school year students raised chickens from hatchling to adulthood. The c hickens were p laced in t hree groups and
fed organic feed. Students weighed t he chickens everyday t o
measure growth rate and weight gain. Agriculture classes and science classes
collaborated on classroom lessons and instruction using the hydroponic system and greenhouse.
4
9/18/15
SCS CTE Program Partnerships
Richmond Community College and Scotland County Schools The growing partnership with
Richmond Community College through Career and College Promise has increased enrollment in CCP courses. The partnership has afforded Scotland
County Schools the opportunity to offer additional CCP courses on the Scotland High School campus offering student opportunities in 12 CTE Pathways .
5
9/18/15
SCS and RCC Partnership Career & College Promise Scotland County Schools CCP
Total Enrollment
Total High School CCP Credits
Total College Credits
2011-12
19
19
57
Est. Fees
Est. Total Savings
$4,275.00
$4,665.00
$4,940.00
Est. Tuition
2012-13
134
143
430
$32,250.00
$4,690.00
$36,940.00
2013-14
206
220
619
$46,425.00
$7,210.00
$53,635.00
2014-15
258
294
778
$58,350.00
$9,030.00
$67,380.00
Estimated total s avings over 4 Years: $ 162,895.00
Approximately 40 “ Dual Enrollment” courses are available t o students and a total of 435 SCS students ( double enrollment) are registered for t his school year
6
9/18/15
CTE and Gear-Up Summer Camps The past 2 years CTE and Gear-‐up
has partnered together t o offer College and Career Readiness Summer Camps for rising 7th-‐10th grade students. Students are exposed to a variety of career and college opportunities, participate in hands-‐on integrated projects with academic and CTE teachers, and form new relationships. “The way they (camp staff) push for us to strive for better and doing all they can to help us succeed.” Summer Camp Student “My daughter thought that GEAR UP/CTE summer camp gave her ideas and a change to be creative as well as work with other students!” Parent
Contact Information Mrs. Camille L. Goins, M.P.A., Ed.S. CTE Director, Scotland County Schools [email protected] 910-277-1138 ext. 313 CTE Webpage https://scotlandcte.wordpress.com/
7
Camille L . Goins, C TE D irector NCSBA Presentation September 17, 2015 Mission Our mission is to empower students for successful participation in a highly technological society by providing 21 st century skills necessary to become an effective worker and citizen in an ever-changing global economy.
“Scotland Farm Fresh Food to Table”
1
9/18/15
Culinary Arts Program The Bagpiper R estaurant is a school-‐
based enterprise that is operated by Culinary Arts students and led by instructors, Chef Steven Dibble and Chef Sam Richardson. The Bagpiper is open to the Scotland High Faculty/Staff as well as the general public Tue-‐Thur. for breakfast and lunch. The restaurant’s grand opening was held on February 20, 2008.
Culinary Arts students’ in g rade
9-‐12 work in t he Bagpiper Restaurant. Students learn t he art of cooking as well as managing and operating a business. Students also have the opportunity t o participate in catering events and competitions such as “Taste of the Town”.
2
9/18/15
Sustainable Agriculture The agriculture p rogram grows 3 4 d ifferent crops u sing organic fertilizers and c ompost. Products from t he agriculture p rogram t o the Bagpiper Restaurant include: Hydroponic lettuce Broccoli, Cucumbers, Tomatoes, and Cauliflower Sweet p otatoes and Irish potatoes Fresh greens such as turnips and c abbage Fresh herbs Grapes Culinary students assisted in c reating The Bagpiper’s m enu b ased on fresh foods from the greenhouse and hydroponic system.
Scotland Farm Fresh Food to Table The c ulinary and agriculture
programs have c ollaborated to bring fresh produce to The Bagpiper Restaurant. Students in both programs have experienced the process of growing fresh foods, harvesting, selling the product, and c onsumer consumption. The c ulinary students have had the opportunity to understand fresh products from greenhouses as compared to stores and food service providers.
3
9/18/15
Agriculture Program In 2014-15, partners NC A&T University, the NC
Cooperative Extension, and SCS CTE Agriculture and Family & Consumer Science Programs participated in the Shitake Mushroom Project to help students cultivate STEM skills.
NC A&T has assisted the SCS Agriculture Program for
several years with the implementation of the Hydroponic system.
SCS was chosen as one of seven districts to host
a Food Corps of America Representative. Samantha Kappmeier will work with SCS and
communities to help connect kids with real food so that they can grow up healthy through nutrition education, growing and maintaining gardens, and cooking the food they grow.
Academic/CTE Integration Students apply math, science, and literacy skills
in both programs. Agriculture students measure and record the
pH levels daily from produce g rown through the hydroponic system. During the 2014-‐15 school year students raised chickens from hatchling to adulthood. The c hickens were p laced in t hree groups and
fed organic feed. Students weighed t he chickens everyday t o
measure growth rate and weight gain. Agriculture classes and science classes
collaborated on classroom lessons and instruction using the hydroponic system and greenhouse.
4
9/18/15
SCS CTE Program Partnerships
Richmond Community College and Scotland County Schools The growing partnership with
Richmond Community College through Career and College Promise has increased enrollment in CCP courses. The partnership has afforded Scotland
County Schools the opportunity to offer additional CCP courses on the Scotland High School campus offering student opportunities in 12 CTE Pathways .
5
9/18/15
SCS and RCC Partnership Career & College Promise Scotland County Schools CCP
Total Enrollment
Total High School CCP Credits
Total College Credits
2011-12
19
19
57
Est. Fees
Est. Total Savings
$4,275.00
$4,665.00
$4,940.00
Est. Tuition
2012-13
134
143
430
$32,250.00
$4,690.00
$36,940.00
2013-14
206
220
619
$46,425.00
$7,210.00
$53,635.00
2014-15
258
294
778
$58,350.00
$9,030.00
$67,380.00
Estimated total s avings over 4 Years: $ 162,895.00
Approximately 40 “ Dual Enrollment” courses are available t o students and a total of 435 SCS students ( double enrollment) are registered for t his school year
6
9/18/15
CTE and Gear-Up Summer Camps The past 2 years CTE and Gear-‐up
has partnered together t o offer College and Career Readiness Summer Camps for rising 7th-‐10th grade students. Students are exposed to a variety of career and college opportunities, participate in hands-‐on integrated projects with academic and CTE teachers, and form new relationships. “The way they (camp staff) push for us to strive for better and doing all they can to help us succeed.” Summer Camp Student “My daughter thought that GEAR UP/CTE summer camp gave her ideas and a change to be creative as well as work with other students!” Parent
Contact Information Mrs. Camille L. Goins, M.P.A., Ed.S. CTE Director, Scotland County Schools [email protected] 910-277-1138 ext. 313 CTE Webpage https://scotlandcte.wordpress.com/
7
