2015-2016 school year
April Meeting:
Proctors Theater
Alton Brown Live: Eat your Science
Saturday April 30th, 2016 at 8:00 pm
Alton Brown has an event at Proctors Theater in Schenectady NY.
Event Website and ticket information: Click Here
Proctors Theater
Alton Brown Live: Eat your Science
Saturday April 30th, 2016 at 8:00 pm
Alton Brown has an event at Proctors Theater in Schenectady NY.
Event Website and ticket information: Click Here
March Meeting:
On site Field Trips.
Traditions Linens Tour and Q&A.
Ginsberg Foods Warehouse Tour and Q&A
On site Field Trips.
Traditions Linens Tour and Q&A.
Ginsberg Foods Warehouse Tour and Q&A
December Meeting
We had two guest presenters: Colleen Schafer and Ellen Sicluna.
Colleen Schafer: Presented resources available for Financial Literacy at both Middle and High School through Sunmark FCU and Everfi. During the meeting she will present on 3 of the many programs available including: *Financial Literacy - Vault (MS), *EverFi (HS), *Venture - Exposing students to Business and Entrepreneurship. These programs are FREE of charge and you can use them with your students.
Ellen Sicluna: Ellen will be presenting and answering questions related to Food Science information she shared with the region including Curriculum, Lessons, and Resources.
We had two guest presenters: Colleen Schafer and Ellen Sicluna.
Colleen Schafer: Presented resources available for Financial Literacy at both Middle and High School through Sunmark FCU and Everfi. During the meeting she will present on 3 of the many programs available including: *Financial Literacy - Vault (MS), *EverFi (HS), *Venture - Exposing students to Business and Entrepreneurship. These programs are FREE of charge and you can use them with your students.
Ellen Sicluna: Ellen will be presenting and answering questions related to Food Science information she shared with the region including Curriculum, Lessons, and Resources.
November Meeting:
A small group was able to meet at Taconic Hills High School and then go over to the Claverack Public Library to see Nancy Fuller from the Food Network discuss her experiences on the Food Network in her show Farmhouse Rules and hosting shows like the Spring Baking Championship and the Holiday Baking Championship on the Food Network. Nancy is local to upstate NY where her family farm is and where she is able to do her show. At the event Nancy answered questions about her new book, Farmhouse Rules: Simple, Seasonal Foods for the Whole Family.
A small group was able to meet at Taconic Hills High School and then go over to the Claverack Public Library to see Nancy Fuller from the Food Network discuss her experiences on the Food Network in her show Farmhouse Rules and hosting shows like the Spring Baking Championship and the Holiday Baking Championship on the Food Network. Nancy is local to upstate NY where her family farm is and where she is able to do her show. At the event Nancy answered questions about her new book, Farmhouse Rules: Simple, Seasonal Foods for the Whole Family.
October Meeting:
Anna Dawson also shared about food preservation and is looking for more ways to educate the community (not just for schools, but for adults, community groups, church groups, career options, etc) about the importance of learning how to preserve and use fresh, natural ingredients and learning cost effective practices and utilizing the food supply efficiently. Any ideas on how to branch this information out to more people and community groups, please contact Anna and she seemed willing to come talk with individuals, students, groups, etc. and would love to share more information with those who are interested.
Main topic: Food Science: Full year course opportunity through FACS classes at the high school. Counts for Science Credit.
Pro's:
-Opportunity to offer a full year course in our high school FACS programs
-Opportunity to offer a "core" class where students get science credit towards graduation requirement.
-Can make your FACS programs stronger when it comes to budget cut considerations(Full year/science credit)
-Program offers a lot of flexibility in execution. There are a lot of resources available online, and that people are willing to share.
-There is no regents tied to this science course, so some of the minor conflicts can be resolved with doing what works with what you have available in your district while still following the curriculum.
-Students who may struggle with chemistry and other science curriculum, may have an easier time and enjoy science more when it is taught through food.
Things to consider or problems that others have experienced that should be considered in the planning process:
-Science departments may be resistant because it is competition
-It may require departments to rethink what they are offering if districts don't expand the program with this addition, you have to consider if you have 2 half year courses that you are willing to replace with this course.
-Larger districts or districts that have ability of offer multiple sections of FACS courses have more flexibility with this. Smaller districts are often already stretched with traveling, or only able to offer a small selection of FACS courses to begin with.
-Consideration for supplies you will need for laboratory experiments not typically done in FACS classrooms.
-Supply/food budget is a consideration that will be different in each district. For districts adding this course, there is also a need for supply money attached to course. For districts substituting the course for other FACS classes, cost will have to factor in to whether or not it can be run with appropriate supplies/food budget needs.
-Perception of course will be very important for success. For those presenting it for the first time in your districts, you want to make sure that you present it responsibly so that guidance, administrators, and other staff don't misinterpret the level of difficulty or look at it differently than they would a science course.
-Some issues that people have had in the past with this included guidance departments pushing lower ability students into the course with the perception that it is an easy science. WHILE YOU WILL VERY LIKELY HAVE SOME LOWER LEVEL STUDENTS, it will be important that if the students are getting a full year science credit for it, that it has a level of rigor to it that you should expect from 11th and 12th graders. Student grouping that are filled with low ability students are very difficult to teach because the needs of the students are very difficult to meet.
-Some districts have had situations where students who were average or above average were discouraged from taking the course because it was "for lower level students". This course will be attractive to students who struggle with school, but when creating your unit plans, it will be very important to create a course that challenging and one that students of all abilities can benefit from. Some of that reputation starts with how you present it and conversations with guidance counselors and administrators so you are all on the same page when it comes to student scheduling.
BHBL is working on a joint Science/FACS Food Science Collaboration to co-teach. They are in the process of getting that approved through their district.
Anna Dawson also shared about food preservation and is looking for more ways to educate the community (not just for schools, but for adults, community groups, church groups, career options, etc) about the importance of learning how to preserve and use fresh, natural ingredients and learning cost effective practices and utilizing the food supply efficiently. Any ideas on how to branch this information out to more people and community groups, please contact Anna and she seemed willing to come talk with individuals, students, groups, etc. and would love to share more information with those who are interested.
Main topic: Food Science: Full year course opportunity through FACS classes at the high school. Counts for Science Credit.
Pro's:
-Opportunity to offer a full year course in our high school FACS programs
-Opportunity to offer a "core" class where students get science credit towards graduation requirement.
-Can make your FACS programs stronger when it comes to budget cut considerations(Full year/science credit)
-Program offers a lot of flexibility in execution. There are a lot of resources available online, and that people are willing to share.
-There is no regents tied to this science course, so some of the minor conflicts can be resolved with doing what works with what you have available in your district while still following the curriculum.
-Students who may struggle with chemistry and other science curriculum, may have an easier time and enjoy science more when it is taught through food.
Things to consider or problems that others have experienced that should be considered in the planning process:
-Science departments may be resistant because it is competition
-It may require departments to rethink what they are offering if districts don't expand the program with this addition, you have to consider if you have 2 half year courses that you are willing to replace with this course.
-Larger districts or districts that have ability of offer multiple sections of FACS courses have more flexibility with this. Smaller districts are often already stretched with traveling, or only able to offer a small selection of FACS courses to begin with.
-Consideration for supplies you will need for laboratory experiments not typically done in FACS classrooms.
-Supply/food budget is a consideration that will be different in each district. For districts adding this course, there is also a need for supply money attached to course. For districts substituting the course for other FACS classes, cost will have to factor in to whether or not it can be run with appropriate supplies/food budget needs.
-Perception of course will be very important for success. For those presenting it for the first time in your districts, you want to make sure that you present it responsibly so that guidance, administrators, and other staff don't misinterpret the level of difficulty or look at it differently than they would a science course.
-Some issues that people have had in the past with this included guidance departments pushing lower ability students into the course with the perception that it is an easy science. WHILE YOU WILL VERY LIKELY HAVE SOME LOWER LEVEL STUDENTS, it will be important that if the students are getting a full year science credit for it, that it has a level of rigor to it that you should expect from 11th and 12th graders. Student grouping that are filled with low ability students are very difficult to teach because the needs of the students are very difficult to meet.
-Some districts have had situations where students who were average or above average were discouraged from taking the course because it was "for lower level students". This course will be attractive to students who struggle with school, but when creating your unit plans, it will be very important to create a course that challenging and one that students of all abilities can benefit from. Some of that reputation starts with how you present it and conversations with guidance counselors and administrators so you are all on the same page when it comes to student scheduling.
BHBL is working on a joint Science/FACS Food Science Collaboration to co-teach. They are in the process of getting that approved through their district.
2014-2015 School Year
In October, we visited the culinary program in Schenectady City Schools with Laura Macey. Guest speaker Patrick Kenneally shared his experience at SCCC Hotel and Restaurant Management Program and in his current role as Chef Manager of Ellis Hospital Food Service, shared what skills restaurant owners, chefs, kitchen managers are looking for in high school students coming into the field of Culinary Arts.
In November we had guest speakers Ruth Schulman from First New York Federal Credit Union and Cathy Eliseo from Junior Achievement. Both shared opportunities offered through their organizations that FACS teachers can consider incorporating into their classrooms. Due to winter weather and other complications, we weren't able to meet for our planned meeting. After rescheduling a few times, we offered an online PD opportunity creating a Flipped Learning Classroom that Tracy Henry and Erica McCarthy put together for us.
In May, we had two meetings. First, at Burnt Hills Diane Ptak shared about different advocacy efforts in the capital region to consider doing with your students. We also looked into different assessments for FACS Then later in May we went on a field trip to Ursula's of Switzerland and got a behind the scenes tour of their facility and the world of clothing production at this local facility.
The end of year dinner was held at the Blu Stone Bistro in June. Congratulations to all the winners!!
Award Winner
Teacher of the Year: Tracy Henry
Promising New Professional: Kate Jones
Distinguished Service Award: Rie Poscillico
Orchid Award: Ann Coleman
In November we had guest speakers Ruth Schulman from First New York Federal Credit Union and Cathy Eliseo from Junior Achievement. Both shared opportunities offered through their organizations that FACS teachers can consider incorporating into their classrooms. Due to winter weather and other complications, we weren't able to meet for our planned meeting. After rescheduling a few times, we offered an online PD opportunity creating a Flipped Learning Classroom that Tracy Henry and Erica McCarthy put together for us.
In May, we had two meetings. First, at Burnt Hills Diane Ptak shared about different advocacy efforts in the capital region to consider doing with your students. We also looked into different assessments for FACS Then later in May we went on a field trip to Ursula's of Switzerland and got a behind the scenes tour of their facility and the world of clothing production at this local facility.
The end of year dinner was held at the Blu Stone Bistro in June. Congratulations to all the winners!!
Award Winner
Teacher of the Year: Tracy Henry
Promising New Professional: Kate Jones
Distinguished Service Award: Rie Poscillico
Orchid Award: Ann Coleman
2013-2014 School Year
*During PD Meetings this year some of the topics included:
Creating a school Advisory (partnership) board for your school, APPS to use in the FACS classroom, APPR progress around the Capital Region, Using the NYSAFCSE Website and Wiggio collaborative website for members,
Differentiated Instruction in the FACS classroom, Working with students at a variety of ability levels, Implementing Common Core into FACS lessons
Special Guest Speakers/presentations included:
Diane Marshall, Gloversville Sewing center addressed the need for education in clothing and textiles and shared new technology and equipment in the area of Clothing and Textiles as well as possible career fields our students could pursue in this area
Diane Levesque-Kopecki: Yoga 4 the Classroom. Diane shared strategies and programs available for schools that help students
become more successful and learn self-control and relaxation techniques that will help them become more successful
Rie Poscillico: Department Chair from Burnt Hillls Ballston Lake school district (FACS, Business, Technology and Health) shared her
presentation on creating a Blueprint for your courses including: What is blueprinting and why is it important to have one for your courses? Rie shared her powerpoint presentation on blueprinting that was archived from her webinar.
Connie Costley: NYSAFCSE President. Shared a web presentation on the importance of FACS and Career and Technical Education
Lesson Sharing/Collaborating opportunities:
Included collaborating on test banks for pre/post test questions to contribute to district SLO Assessments, Middle and High School Sewing and fashion projects. We also took a trip off site to the Honest Weight Food Co-op for a tour of the facility and Q&A time.
Our end of year dinner was held at the Blue Stone Bistro in Latham where we had a wonderful dinner and awards celebration. Congratulations to this years winners!!
2013-14 Award winners:
Teacher of the Year: Danielle Manning, Burnt Hills-Ballston Lake CSD
Promising New Professional: Laurel Campbell, Schenectady CSD
Distinguished Service Award: Dawn Scagnelli, SED Representative
Orchid Award (Retired member for their service to CDS): Penny Corlew
Creating a school Advisory (partnership) board for your school, APPS to use in the FACS classroom, APPR progress around the Capital Region, Using the NYSAFCSE Website and Wiggio collaborative website for members,
Differentiated Instruction in the FACS classroom, Working with students at a variety of ability levels, Implementing Common Core into FACS lessons
Special Guest Speakers/presentations included:
Diane Marshall, Gloversville Sewing center addressed the need for education in clothing and textiles and shared new technology and equipment in the area of Clothing and Textiles as well as possible career fields our students could pursue in this area
Diane Levesque-Kopecki: Yoga 4 the Classroom. Diane shared strategies and programs available for schools that help students
become more successful and learn self-control and relaxation techniques that will help them become more successful
Rie Poscillico: Department Chair from Burnt Hillls Ballston Lake school district (FACS, Business, Technology and Health) shared her
presentation on creating a Blueprint for your courses including: What is blueprinting and why is it important to have one for your courses? Rie shared her powerpoint presentation on blueprinting that was archived from her webinar.
Connie Costley: NYSAFCSE President. Shared a web presentation on the importance of FACS and Career and Technical Education
Lesson Sharing/Collaborating opportunities:
Included collaborating on test banks for pre/post test questions to contribute to district SLO Assessments, Middle and High School Sewing and fashion projects. We also took a trip off site to the Honest Weight Food Co-op for a tour of the facility and Q&A time.
Our end of year dinner was held at the Blue Stone Bistro in Latham where we had a wonderful dinner and awards celebration. Congratulations to this years winners!!
2013-14 Award winners:
Teacher of the Year: Danielle Manning, Burnt Hills-Ballston Lake CSD
Promising New Professional: Laurel Campbell, Schenectady CSD
Distinguished Service Award: Dawn Scagnelli, SED Representative
Orchid Award (Retired member for their service to CDS): Penny Corlew