CCCS

Major Outcomes

Assessments/Materials/Strategies

9.1

9.2

The students will learn safety skills by:

• demonstrating simple first aid procedures.

• demonstrating knowledge of universal precautions.

• demonstrating knowledge of warning labels and allergy alerts.

• demonstrating ways to prevent injuries to self and other related to store tools, equipment, and appliances.

• demonstrating safe and proper assembly and operation of store tools, equipment, and appliances.

• Dover, W. (1999) Inclusion: The Next Step - The MASTER Teacher, Inc. Kansas

• Food Handlers – Best Practices in Food Safety (2001) New Jersey Food Council, New Jersey

Apple Computer Inc. California

• Schwartz, I. (2005) Stepping Out: A Community-Based Instruction Curriculum - Attainment Company, Inc. Wisconsin

• Semple, D. & Lechler, S. (2005)

Getting Real Program: Measurable Functional Academics for IEPs

Attainment Company, Inc. Wisconsin

• See Appendix A for Competency Based Progress Charts

9.1,

9.2

Students will learn to maintain a safe and healthy work environment by:

• wearing appropriate clothing, gloves and headwear.

• maintaining a clean and orderly work area.

• identifying and using safe work procedures.

• applying safety and hygiene precautions required of the food service industry.

• demonstrating safety procedures to prevent personal injury such as cuts, burns, and/or back injury.

• identifying and properly handling hazardous substances in the workplace.

• selecting and using correct tools and equipment to complete specified tasks.

• maintaining tools and equipment.

• following appropriate security procedures.

• following fire prevention procedures.

• following fire/emergency procedures.

• reporting safety hazards and broken tools/equipment to supervisor.

• cleaning and thoroughly sanitizing worktables and meat blocks.

• washing and disinfecting surfaces used for cooking and food preparation.

• washing and disinfecting refrigerator and freezer, removing and replacing food.

• Dover, W. (1999) Inclusion: The Next Step - The MASTER Teacher, Inc. Kansas

• Food Handlers – Best Practices in Food Safety (2001) New Jersey Food Council, New Jersey

Apple Computer Inc. California

• Schwartz, I. (2005) Stepping Out: A Community-Based Instruction Curriculum - Attainment Company, Inc. Wisconsin

• Semple, D. & Lechler, S. (2005)

Getting Real Program: Measurable Functional Academics for IEPs

Attainment Company, Inc. Wisconsin

• See Appendix A for Competency Based Progress Charts

9.1,

9.2

Students will learn store orientation procedures and responsibilities such as:

• use and safety procedures related to ladders, hand trucks, and fire extinguishers.

• safety policies and procedures related to universal precautions, blood spillage, and infectious control.

• personal hygiene standards related to product temperatures, refrigerated and freezer cases, thermometer calibration, product holding times and rotation, recalled products, customer illness, hourly cleaning, sanitizer solutions, daily and weekly cleaning schedules, and dish washing.

• store appearances standards related to trash cans, trash enclosure, exterior maintenance, window glass, aisles, counters, floors, and facing.

• customer service practices such as greetings and interpersonal interactions.

• assisting customers with special needs.

• Dover, W. (1999) Inclusion: The Next Step - The MASTER Teacher, Inc. Kansas

• Food Handlers – Best Practices in Food Safety (2001) New Jersey Food Council, New Jersey

Apple Computer Inc. California

• Schwartz, I. (2005) Stepping Out: A Community-Based Instruction Curriculum - Attainment Company, Inc. Wisconsin

• Semple, D. & Lechler, S. (2005)

Getting Real Program: Measurable Functional Academics for IEPs

Attainment Company, Inc. Wisconsin

• See Appendix A for Competency Based Progress Charts

9.1,

9.2

Students learn facilities maintenance such as:

• interior store maintenance including floor care, glass care, sink cleaning, and shelf stocking.

• exterior store maintenance including sidewalks, curbs, pavement, trash and delivery doors.

• inventory, maintenance, and stocking of goods and supplies.

• pricing, shelving, and displaying of merchandise.

• Dover, W. (1999) Inclusion: The Next Step - The MASTER Teacher, Inc. Kansas

• Food Handlers – Best Practices in Food Safety (2001) New Jersey Food Council, New Jersey

Apple Computer Inc. California

• Schwartz, I. (2005) Stepping Out: A Community-Based Instruction Curriculum - Attainment Company, Inc. Wisconsin

• Semple, D. & Lechler, S. (2005)

Getting Real Program: Measurable Functional Academics for IEPs

Attainment Company, Inc. Wisconsin

• See Appendix A for Competency Based Progress Charts

9.1,

9.2

Students will learn food service and preparation skills such as:

• “1,2,3” counting methods for sandwich preparation.

• preparing specified sandwiches including vegetables, cheeses, and/or meats.

• preparing specified wrap sandwiches and luncheon party platters.

• preparing fruit trays with accompaniments.

• preparing hot food offerings such as sandwiches, soups, and/or chili.

• preparing oven products such as melt sandwiches.

• Dover, W. (1999) Inclusion: The Next Step - The MASTER Teacher, Inc. Kansas

• Food Handlers – Best Practices in Food Safety (2001) New Jersey Food Council, New Jersey

Apple Computer Inc. California

• Schwartz, I. (2005) Stepping Out: A Community-Based Instruction Curriculum - Attainment Company, Inc. Wisconsin

• Semple, D. & Lechler, S. (2005)

Getting Real Program: Measurable Functional Academics for IEPs

Attainment Company, Inc. Wisconsin

• See Appendix A for Competency Based Progress Charts

9.1,

9.2

Students will learn beverage services and preparation skills such as:

• demonstrating procedures for brewing coffee.

• maintaining coffee machines and surrounding areas.

• demonstrating operating procedures for filling and daily cleaning of a cappuccino machine.

• demonstrating operating procedures for cleaning a post mix machine and changing the bag-in-the-box.

• demonstrating the procedure for daily cleaning of the Icee Machine.

• Dover, W. (1999) Inclusion: The Next Step - The MASTER Teacher, Inc. Kansas

• Food Handlers – Best Practices in Food Safety (2001) New Jersey Food Council, New Jersey

Apple Computer Inc. California

• Schwartz, I. (2005) Stepping Out: A Community-Based Instruction Curriculum - Attainment Company, Inc. Wisconsin

• Semple, D. & Lechler, S. (2005)

Getting Real Program: Measurable Functional Academics for IEPs

Attainment Company, Inc. Wisconsin

• See Appendix A for Competency Based Progress Charts

9.1,

9.2

Students will learn cash register operations and functions such as:

• logging in, locking/unlocking the register, and the cashier accountability.

• ringing sales.

• scanning bar codes.

• menu and department buttons.

• price accuracy policies.

• error messages and troubleshooting.

• overall completion of a cash sale.

• Dover, W. (1999) Inclusion: The Next Step - The MASTER Teacher, Inc. Kansas

• Food Handlers – Best Practices in Food Safety (2001) New Jersey Food Council, New Jersey

Apple Computer Inc. California

• Schwartz, I. (2005) Stepping Out: A Community-Based Instruction Curriculum - Attainment Company, Inc. Wisconsin

• Semple, D. & Lechler, S. (2005)

Getting Real Program: Measurable Functional Academics for IEPs

Attainment Company, Inc. Wisconsin

• See Appendix A for Competency Based Progress Charts

9.1,

9.2

Students will learn store technology skills related to:

• function keys and action forms.

• employee scheduling time and attendance.

• sending and receiving messages.

• on-line manuals for store operation.

• reports such as invoices, vendor worksheets, quantity/cost discrepancies, and/or shelf labels.

• Dover, W. (1999) Inclusion: The Next Step - The MASTER Teacher, Inc. Kansas

• Food Handlers – Best Practices in Food Safety (2001) New Jersey Food Council, New Jersey

Apple Computer Inc. California

• Schwartz, I. (2005) Stepping Out: A Community-Based Instruction Curriculum - Attainment Company, Inc. Wisconsin

• Semple, D. & Lechler, S. (2005)

Getting Real Program: Measurable Functional Academics for IEPs

Attainment Company, Inc. Wisconsin

• See Appendix A for Competency Based Progress Charts

9.1,

9.2

Students will learn work place ethics such as:

• arriving at the work place on time.

• storing personal belongings appropriately.

• demonstrating use of clock for arrival, time, breaks, quitting time.

• demonstrating an understanding of good attendance.

• demonstrating appropriate break time routine by identifying designated time on clock, using appropriate break area.

• demonstrating an understanding of good attendance.

• demonstrating an understanding of rules of the workplace.

• preparing and setting up a work station.

• maintaining an organized work area.

• following directions to complete tasks such as verbal/written directions or picture sequencing.

• working through distractions.

• maintaining a steady work pace without disturbing others.

• producing work to meet specifications based on supervisor’s directions.

• requesting assistance when needed.

• initiating contact with supervisor in an appropriate way to communicate needs.

• limiting personal conversation during work.

• interacting with customers, supervisors, and/or co-workers using social courtesies.

• limiting display of physical affection toward customers, supervisors, and co-workers.

• exhibiting mature behavior; refraining from horseplay or whining.

• accepting criticism from a supervisor.

• correcting errors when self-discovered and/or when pointed out by supervisor.

• demonstrating the ability to solve work problems.

• using a time clock or completing time sheets.

• demonstrating comprehension of available employee supports.

• demonstrating an understanding of performance and payment.

• demonstrating comprehension of employee rights.

• demonstrating a knowledge of an appropriate procedures to resign.

• Dover, W. (1999) Inclusion: The Next Step - The MASTER Teacher, Inc. Kansas

• Food Handlers – Best Practices in Food Safety (2001) New Jersey Food Council, New Jersey

Apple Computer Inc. California

• Schwartz, I. (2005) Stepping Out: A Community-Based Instruction Curriculum - Attainment Company, Inc. Wisconsin

• Semple, D. & Lechler, S. (2005)

Getting Real Program: Measurable Functional Academics for IEPs

Attainment Company, Inc. Wisconsin

• See Appendix A for Competency Based Progress Charts