I agree. We have State Board standards and guidelines to follow and in doing so, it produces quality students that are confident and successfully pass their licensure.
This is your instructions and directions in which the student will be guaranteed to get what is expected and required from the course to make them successful.
I agree first and foremost the key word here is accountability for your students learning the course requirements. If this doesn't happen have you really prepared them to take a certification test. good post.
We do the same thing. In addition, we have industry reps (from the same businesses who hire our graduates) sitting on our board to clearly state what they feel our students need to know. Our school constantly updates our training to meet these requirements.
The ultimate objective for the course(s) that we teach if for our students to obtain employment success in their careers, so the field standards set by employers who shall provide them with these careers should serve as basic guidelines in the development of the course curriculum.
The students expect that they are getting the newest in training. It's important to be able to reassure them by having examples of how they will use their training when they get into the field and helps give relevance to the material.
Field guidelines prepare the student for the industry and having the ability to teach objectivity is primary. Having experience gives us the opportunity to share our exeriences, both good and bad, so that the students know we are human like them. Field standards give the opportunity to direct students to the natural focus that concerns our industry and gives them the opportunity to become objective.
In are filed we have a lot of changes so we have to keep up with then by web-base training
James,
Which web-based training site(s) do you assign for your students? At our institution, we use Linda.com for basic and intermediate training for our students.
Tremayne Simpson
You are so right Jonathan, Im a Chef Instructor and our field is constantly changing. I find that it can be fun to keep up with whats going on in the food world.
Because it shows the relevancy of the subject that you are about to teach. From student prespective they see that their instructor is not an amateur instructor for their subject. He or she comes from the background where the instructor have enough knowledge and skills for that particular subject.
In the health field it is important to meet professional standards both in order to pass the board exams but also to protect the health and welfare of the public that you serve
Without standards, districts and schools don't have goals to shoot for. By matching what is taught in the classroom to the standards in each subject area, students (and their parents and teachers) will know what teachers should be teaching, what students should be learning and what they will be tested on.
When using the guidelines and standards established by the field of practice and the accrediting and certifying organizations, not only we are set to better prepare competent technicians but produces quality students that are confident and can successfully pass their credentialing exams
The objective to attending a career college is to graduate industry standard, future employees. Being aware of changes in a given field helps to keep course content cutting edge and current.
As a Career School we are training students for jobs in the field of their discipline; and as such it only makes logical sense that those are the standards we use in teaching.
in the culinary world, we have classic material that everyone needs to know, with out it, you are lost and won't be able to relate to many professionals in the industry. Considering I am working in the real world as well being an instructor, I can inform the students about what they need to know and the how trends are changing, so they look their best when they get out in the real world.
In my field, much of what we teach is guided by our professional accreditation agency. it is important to meet the standards set forth to meet requirements and ensure students are ready for licensure at graduation.
Using field standards as guidelines ensure the course material is relevant and current. It provides the students with a more concise and consistent outcome, better ensuring their success in their chosen industry.
It is critical to have feedback from industry partners in order to adjust the curriculum to meet current field requirements. Not long ago we had to emphasize technology because incoming students already had basic hands-on skills but lacked familiarity with rapidly advancing tech. Recently we have had to shift to heavily weighting task-based competencies because new students are very tech savvy, but lack basic hands-on skills.
