Sara Fenske Teacher Work Sample Part A Madison Central High School is located sixty miles northeast of Sioux

Falls, South Dakota between Lake Herman and Lake Madison. Madison has a population of 6,809 in the 2012 census the majority of population being white, 94.5%, and Hispanic 1.5%. The top employer is GEHL Mustang a compact construction equipment manufacturing company with 400 employees. The second largest employer is Dakota State University with 227 employees. In Madison the percentage of citizens who are living below the poverty line is similar to the national averages in the United States. Madison Central High School is home to 1121 students. The school is kindergarten to twelfth grade with the middle school attached to the high school and elementary located four blocks west. The school is accepts an average of five to ten foreign exchange students to the school district and currently has five students. Madison Central High School is a relatively average size high school in South Dakota. The school has a small town touch but also big enough to have a manageable number of students in each class. The characteristic of the school is 1121 students enrolled and 420 of those students receiving free or reduced lunch. The numbers of students for each race or ethnicity is 1098 white, 12 Native American, eight Hispanic, two Asain, 1 African America. The majority of students in each grade level graduate with a high school education. The schools status according to NCLB is good.

The school is a one-on-one school district. Madison has an IT staff consisting of two individuals who are available at all times during the school day. There supply HTMI cords, instructions on projector use, and speaker system instructions. The internet security system does not allow any outside devices such as an iPad to be connected. Social media sites are blocked and also inappropriate websites for high school students. YouTube is an acceptable resource not blocked to show visual and demonstrations in the classroom. The kitchen for the culinary arts program called ProStart is commercial grade with gas stoves and high end home ovens. There are four prep tables with drop down electrical outlets at each table. A commercial dish washer is present along with three large dish sinks. The kitchen is only three years old and is meant for training in the restaurant industry. This is ideal for the ProStart curriculum and training for a state wide competition in the spring term. The total number of students I will be teaching this semester is 79, grades of 9-12, in Madison Central High School. I will be teaching Family and Consumer Science alongside my cooperating teacher Sarah Perez. There are two sections of Culinary I and one section of Culinary II. I will also be teaching one section of Nutrition and Wellness, Skills for Parenting, and Human Development III. The Culinary classes will be taught with ProStart curriculum approved by the National Restaurant Association. The program is nationalized recognized in the culinary arts and restaurant management careers. The National Retailor Association sponsors the program and holds state and national competitions each year. The competition consists of culinary in which teams of two to four students prepare an appetizer, entre, and desert for appearance and taste and a management team. The management team develops an original

idea for the food service and then develops a business plan for their idea. Students first compete at the state level and then if they place first can advance to the national level. Scholarships are available at the state and national level and open to all students pursuing further education. Six students in my classes are on Individualized Education Plans. They have specific accommodation and modifications needed. The most extreme student is enrolled in Culinary Arts II and has been diagnosed with Autism. A paraprofessional is present with the student during the class period to be of assistance and control his behavior. He has been known to have behavioral issues in the past because of anxiety. He need repeat and drill instructions to work on his long term memory. It is important to list things as steps and to use specific instructions for homework. The paraprofessional also explained to not heighten in his anxiety and to remind him to remain calm and it will be okay. The five remaining students on IEPs have similar accommodations or modifications. Some modifications are uses of a calculator and formal card, visual aids, alternative work setting, work bank for tests, and no essays. These accommodations can be made on tests, adding visual aids, and working in the kitchen. The number of English Language Learners is two, with one student from Germany enrolled in Nutrition and Wellness and Skills for Parenting, and another student from Brazil enrolled in Culinary Arts I. The students are very fluent in English and have not asked for any modification or help on assignments. There are no gifted or talented students in my classes.

Resources for technology include a projector for displaying any kind of presentations, lectures, and videos. The school has also supplied a computer to connect to the internet and projector. There is a speaker system present in the classroom and a DVD player as well. I have prepared lessons that add hands on experiences and curriculum aligned with the standards set by the state of South Dakota and National Restaurant Association. Nutrition and Wellness is open for 9-12 grades with our main focus going to be on the nutrients and wellness. YouTube will be used for visual references, PowerPoint will be used for presentation, and cooking labs to experiment with and prepare food. Skills for Parenting will consist of research projects about services provided to families, Baby Think It Over simulation, PowerPoint presentations, and various hands on activities. Human Development III will mainly consist of discussion of human norms and analyst of changes throughout adulthood and death. The class will have writing or journaling assignments, use YouTube for visualization, Graphic organizers for PowerPoints, and case studies for role playing. Culinary Arts one and two will use cooking labs as hands on activities and preparation for a career in the restaurant industry.