Policies and Procedures

The Vocational Department strives to pro-vide an educa-tional experi-ence that encour-ages partici-pation in any area for any stu-dent regardless of gender. The educa-tional experi-ence takes place in the classroom and the community with a strong emphasis on transition from school to the world of employ-ment. Students must choose either the exploratory program or one of the four period ad-vanced vocational courses. It should be noted that documented safety issues will result in immediate removal from the program.

This course is open to all freshmen. The objective of this one period course is to expose the student to all of our vocational areas. After rotating through all areas, the student will choose one area to concentrate on for the remainder of the semester.

This course is open to sophomore and junior students who have work experience and/or a firm commitment to these career choices or have passed the freshmen exploratory program:

This course is open to all sophomores and juniors. The objective of this one period course is to expose the student to a more in-depth overview of the culinary area beyond the vocational exploratory program. This course will concentrate on culinary skills in baking; vegetable and fruit preparation; meat, fish and poultry preparation; and soups, sauces, and dessert preparation. Emphasis will be given to hands-on activities.

The Commonwealth Department of Education re-quires that Vocational programs must provide advanced stu-dents in grades 10 through 12 with one half of their school day (2 class periods) in labo-rato-ry or shop areas. A student who enters the advanced vocational program in 10th grade may be granted a waiver from normal gradu-ation requirements when cours-es in computers, lifetime fitness, or busi-ness are deemed as priorities for the stu-dent. This choice must be made with the input of the counselor, parents, instructor and students.

The waiver process for students who are de-fined above may occur with the agreement of the prin-cipal, guidance counselor, director of voca-tion-al education and special needs direc-tor (if a special needs stu-dent). Waivers will not be granted for required courses previ-ously taken and failed by the student. Waivers may be granted from gradua-tion re-quire-ments in the following order:

3) a year of science (biology for orna-mental horticulture or food produc-tion manage-ment and ser-vices or physical science for auto-motive tech-nology or con-struc-tion tech-nol-o-gy);

Some suggestions for alternatives to the re-quired courses are computer applications for all voca-tional students; drafting for automo-tive technol-ogy, building technology and orna-mental horti-cul-ture students; and nutrition for food production management and services.

It is important to note however, that a stu-dent who has been granted waivers as a voca-tional student and who does not complete both the 11 and 12 grade vocational programs will be required to complete any waived graduation require-ment.

A student who enters the advanced vocational program in the 11th grade and intends to com-plete both years in a particular voca-tional area, is responsible for all gradua-tion re-quire-ments and is expected to make use of available class periods for scheduled courses.

Prerequisite: Freshmen Exploratory; Intensive Food Production, Management and Services or recommendation of the department.

This course is open to all sophomores, juniors and seniors who have successfully completed Freshmen Exploratory and/or Intensive Food Production, Management and Services. The object of this two or four period course is to prepare for employment in the culinary field or entry into a post secondary college or institute for more advanced training. This course will cover all aspects of the Culinary Arts Industry and related occupations.