ENGLISH LANGUAGE ARTS RESOURCES

LANGUAGE ARTS :: SECONDARY RESOURCES :: INFO MATRIX :: WORK FORCE DEVELOPMENT (CAREER AND TECHNICAL) EDUCATION

WORK FORCE DEVELOPMENT (CAREER AND TECHNICAL) EDUCATION

Family and Consumer Sciences

 

Clothing Design

Culinary Arts and Hospitality I

Culinary Arts and Hospitality II

Early Childhood Education I

Early Childhood Education II

NCSCS Objectives which support writing features and/or informational writing types (definition, cause-effect, and problem-solution)

1.02, 1.03, 1.04, 2.01, 2.02, 2.03, 3.01, 3.02, 3.03, 3.04, 4.01, 4.02, 4.03, 5.08, 6.01, 6.02, 6.03, 7.01, 7.02, 8.01, 8.02, 9.01, 9.02, 10.01, 10.02, 11.01, 11.02, 12.01, 12.02, 12.03, 13.01, 13.02, 14.01, 14.02

1.01, 1.02, 2.01, 2.02, 2.04, 2.05, 2.06, 3.01, 3.02, 3.03, 3.05, 4.01, 4.02, 4.03, 4.04, 4.05, 4.06, 5.03, 6.01, 6.02, 6.03, 6.04, 6.05, 6.06, 7.01, 8.01, 9.01, 10.1, 11.01, 12.01, 12.02, 13.01, 14.01, 14.05, 15.01, 15.02, 15.03, 16.04, 18.02, 18.03

1.01, 1.03, 2.01, 2.02, 3.01, 3.02, 4.01, 4.03, 5.01, 5.02, 5.03, 5.04, 5.06, 5.07, 6.01, 6.02, 7.01, 7.02, 7.03, 7.04, 7.05, 8.01, 8.02, 9.01, 9.03, 10.01, 10.02, 10.04, 10.06, 11.01, 11.02, 11.03, 11.05, 12.01, 12.02, 12.04, 13.01, 13.02, 13.04, 14.01, 14.04

1.01, 1.02, 1.03, 1.04, 2.01, 2.02, 2.03, 3.01, 3.02, 3.03, 4.01, 4.02, 5.01, 5.02, 6.01, 6.02, 6.03, 7.01, 7.02, 8.01, 8.02, 9.01, 9.02, 10.01, 10.02, 11.01, 11.02, 12.01, 12.02, 13.01, 13.02, 13.03, 14.02, 14.03, 15.01, 15.02, 15.03, 15.04

1.01, 1.02, 2.01, 2.02, 3.01, 3.02, 4.01, 4.02, 5.01, 5.02, 6.01, 6.02, 7.01, 7.02, 7.03, 7.04, 8.01, 8.02, 8.03, 9.01, 9.02, 9.03, 9.04, 10.01, 10.02, 11.01, 11.02, 11.03, 11.04

Example Assignments

Problem-Solution:

Nine-year-old Samantha came home from school with a grape juice stain on her light blue cotton/linen blend slacks. What is the best procedure for removing the stain?

Cause-Effect:

Food borne illnesses are a major concern in the food industry. Explain the effect improper storage and handling of poultry may have on customers who ingest the meat.

Problem-Solution:

You have a Culinary Arts degree. You have recently moved to a small Midwest town and would like to open your own restaurant. What process would you use to determine the type, size, and location of your restaurant?

Definition:

Cite the differences between a running record, anecdotal record, and event sample. Cite the differences between a time sample and frequency count. State reasons why you would use a checklist observation.

Problem-Solution:

You are planning to open a child care facility to accommodate 60 children. Design square footage and classrooms on graph paper or computer. Include furnishings, equipment, and supplies for each classroom within a $50,000 budget.

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