Reports Research/Technical (143)

This practicum involved designing a special program for a target group of 19 high school Exceptional Student Education students enrolled in a culinary arts vocational program to build and maintain basic culinary arts skills. The program, intended to enable them to qualify for the Florida culinary arts completion certificate, was designed by the vocational education teacher in cooperation with the special education/resource teacher. The students were instructed in 8 of the 15 competencies included in the Florida state requirements, and were given intense verbal practice for culinary arts vocabulary and repetitive psychomotor practice with verbalization for weights/measures procedures and cooking/preparation techniques. Areas of competency included: cutting julienne style; chopping and dicing; slicing, shredding, and grating; knowledge of mire poix (a technique used in the preparation of sauces); breadin