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Adult and Community Learning Services (ACLS)

Holyoke Community College (HCC)

Integrated English Literacy and Civics Education Pilot

Program Name:
Holyoke Community College (HCC)
Type of Organization:
Community College
CVTE Partner:
Roger L. Putnam Vocational Technical Academy (Putnam)
Employer Partners:
Chipotle, Hampton Inn, MGM Springfield
Level:
SPL 5 or higher
Credentials:
OSHA 10, ServSafe, TIPS
Occupational Cluster:
Occupation:
Program Description:
Putnam will provide in-kind use of a classroom, computer lab, and culinary lab spaces. The training modules will be designed through input from employer partners, and in consultation with HCC Hospitality and Culinary Arts faculty. Putnam technical instructors will co-teach the technical classes with HCC ESOL instructors in a modified I-BEST format. Culinary/Hospitality modules include Fundamentals of Food Service Operations, Product Knowledge for Food Preparers, Math for Chefs, Fundamentals of Hospitality Operations, Customer First Service, Food Pairing and Sales, Knife Skills 1 and 2, and TIPS. The Contextualized ESOL for Culinary curriculum includes Reading for ServSafe and OSHA-10. Instruction will be delivered by a team including the technical instructor, ESOL instructors, and advisor. Graduates will be connected with HCC's non-credit and credit programs.

Program Design:
Week 1MondayTuesdayWednesdayThursday
3:30 PM - 5:30 PMContextualized ESOLServSafe / Allergen / Product KnowledgeContextualized ESOLKnife Skills
6:00 PM - 8:00 PMContextualized ESOLContextualized ESOLComputer Skills / CR 101

Weeks 2 - 4MondayTuesdayWednesdayThursday
3:30 PM - 5:30 PMServSafe / Allergen / Product KnowledgeServSafe / Allergen / Product KnowledgeContextualized ESOLKnife Skills (Weeks 2-3); Soups, Stocks, & Sauces (Week 4)
6:00 PM - 8:00 PMContextualized ESOLContextualized ESOLComputer Skills / CR 101

Weeks 5 - 6MondayTuesdayWednesdayThursday
3:30 PM - 5:30 PMServSafe / Allergen / Product KnowledgeServSafe / Allergen / Product KnowledgeContextualized ESOL / ESOL ResumeFundamentals of Food Service Operations
6:00 PM - 8:00 PMContextualized ESOLContextualized ESOLComputers / CR 101 / Contextualized Math

Week 7MondayTuesdayWednesdayThursday
3:30 PM - 5:30 PMCareer ExplorationServSafe / Allergen / Product KnowledgeCareer ExplorationMath for Chefs (Hands-On)
6:00 PM - 8:00 PMContextualized ESOLContextualized ESOLContextualized Math

Week 8MondayTuesdayWednesdayThursday
3:30 PM - 5:30 PMOSHA-10ServSafe / Allergen / Product Knowledge / ServSafe exam Contextualized ESOL / ESOL ResumeMath for Chefs (Hands-On)
6:00 PM - 8:00 PMComputer Skills / CR 101

Week 9MondayTuesdayWednesdayThursday
3:30 PM - 5:30 PMOSHA-10Basics of BakingContextualized ESOL / ESOL ResumeCommunication, Teamwork, Conflict Resolution
6:00 PM - 8:00 PMComputer Skills / CR 101

Week 10MondayTuesdayWednesdayThursday
3:30 PM - 5:30 PMTIPSContextualized ESOL / Interview SkillsCollege Awareness SessionCustomer First Service
6:00 PM - 8:00 PMContextualized ESOL / ESOL ResumeComputer Skills / CR 101

Week 11MondayTuesdayWednesdayThursday
3:30 PM - 5:30 PMContextualized ESOL / Interview SkillsMock Interviews (staff)NCRC TestingCustomer First Service
6:00 PM - 8:00 PMJob Search SkillsJob Search Skills

Week 12MondayTuesdayWednesday
3:30 PM - 5:30 PMEmployer InterviewsPreparation for Final Project / Graduation (Summative Review)Final Project / Graduation
6:00 PM - 8:00 PMJob Search Skills


Schedule:
11.25 weeks, 16 hours per week, 180 total hours
Program Contact:
Kermit Dunkelberg, 413-552-2506, kdunkelberg@hcc.edu


Last Updated: August 17, 2017
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