Section 130.31 - Practicum in Agriculture, Food, and Natural Resources (Two Credits)(a) General requirements. This course is recommended for students in Grades 11 and 12. The practicum course is a paid or unpaid capstone experience for students participating in a coherent sequence of career and technical education courses in the Agriculture, Food, and Natural Resources Career Cluster. Recommended prerequisite: a minimum of one credit from the courses in the Agriculture, Food, and Natural Resources Career Cluster. Students shall be awarded two credits for successful completion of this course. A student may repeat this course once for credit provided that the student is experiencing different aspects of the industry and demonstrating proficiency in additional and more advanced knowledge and skills.(b) Introduction. (1) Career and technical education instruction provides content aligned with challenging academic standards and relevant technical knowledge and skills for students to further their education and succeed in current or emerging professions.(2) The Agriculture, Food, and Natural Resources Career Cluster focuses on the production, processing, marketing, distribution, financing, and development of agricultural commodities and resources, including food, fiber, wood products, natural resources, horticulture, and other plant and animal products/resources.(3) Practicum in Agriculture, Food, and Natural Resources is designed to give students supervised practical application of knowledge and skills. Practicum experiences can occur in a variety of locations appropriate to the nature and level of experiences such as employment, independent study, internships, assistantships, mentorships, or laboratories. To prepare for careers in agriculture, food and natural resources, students must attain academic skills and knowledge, acquire technical knowledge and skills related to the workplace, and develop knowledge and skills regarding career opportunities, entry requirements, and industry expectations. To prepare for success, students need opportunities to learn, reinforce, apply, and transfer their knowledge and skills and technologies in a variety of settings.(4) Students are encouraged to participate in extended learning experiences such as career and technical student organizations and other leadership or extracurricular organizations.(5) Statements that contain the word "including" reference content that must be mastered, while those containing the phrase "such as" are intended as possible illustrative examples.(c) Knowledge and skills.(1) The student demonstrates professional standards/employability skills as required by business and industry. The student is expected to: (A) adhere to policies and procedures;(B) demonstrate positive work behaviors and attitudes, including punctuality, time management, initiative, and cooperation;(C) apply constructive criticism and critical feedback from supervisor and peers;(D) apply ethical reasoning to a variety of situations in order to make ethical decisions;(E) complete tasks with high standards to ensure quality products and services;(F) model professional appearance, including using appropriate dress, grooming, and personal protective equipment; and(G) comply with practicum setting safety rules and regulations to maintain safe and healthful working conditions and environments.(2) The student develops a supervised agriculture experience program. The student is expected to: (A) plan, propose, conduct, document, and evaluate a supervised agriculture experience program as an experiential learning activity;(B) apply proper record-keeping skills as they relate to the supervised agriculture experience;(C) participate in youth leadership opportunities to create a well-rounded experience program; and(D) produce and participate in a local program of activities using a strategic planning process.(3) The student applies concepts of critical thinking and problem solving. The student is expected to: (A) analyze elements of a problem to develop creative and innovative solutions;(B) analyze information to determine value to the problem-solving task;(C) compare and contrast alternatives using a variety of problem-solving and critical-thinking skills; and(D) conduct technical research to gather information necessary for decision making.(4) The student demonstrates leadership and teamwork skills to accomplish goals and objectives. The student is expected to: (A) analyze leadership characteristics in relation to trust, positive attitude, integrity, and willingness to accept key responsibilities in a work situation;(B) demonstrate teamwork skills through working cooperatively with others to achieve tasks;(C) demonstrate teamwork processes that promote team-building, consensus, continuous improvement, respect for the opinions of others, cooperation, adaptability, and conflict resolution;(D) demonstrate responsibility for shared group and individual work tasks;(E) establish and maintain effective working relationships in order to accomplish objectives and tasks;(F) demonstrate effective working relationships using interpersonal skills in order to accomplish objectives and tasks;(G) negotiate and work cooperatively with others using positive interpersonal skills; and(H) demonstrate respect for individuals, including those from different cultures, genders, and backgrounds, and value for diversity.(5) The student demonstrates oral and written communication skills in creating, expressing, and interpreting information and ideas, including technical terminology and information. The student is expected to: (A) apply appropriate content knowledge, technical concepts, and vocabulary when analyzing information and following directions;(B) employ verbal skills when obtaining and conveying information;(C) review, use, and apply informational texts, Internet sites, or technical materials for occupational tasks;(D) evaluate the reliability of information from informational texts, Internet sites, or technical materials and resources;(E) interpret verbal and nonverbal cues and behaviors to enhance communication;(F) apply active listening skills to obtain and clarify information; and(G) facilitate effective written and oral communication using academic skills.(6) The student develops management skills for agricultural resources. The student is expected to: (A) discuss the importance of agricultural and natural resources to individuals and society;(B) develop long-range land, water, and air quality management plans;(C) practice equipment maintenance procedures;(D) analyze the cost and maintenance of tools, equipment, and structures used in agriculture;(E) describe and develop marketing strategies for agricultural and natural resources;(F) decide between replacement, maintenance, repair, and reconditioning of agricultural vehicles and machinery; and(G) describe and perform hazard analysis and follow safety laws.(7) The student demonstrates technical knowledge and skills required to pursue a career in the Agriculture, Food, and Natural Resources Career Cluster. The student is expected to: (A) develop advanced technical knowledge and skills related to the personal occupational objective;(B) evaluate strengths and weaknesses in technical skill proficiency;(C) explain the principles of safe operation of tools and equipment related to the practicum; and(D) pursue opportunities for licensure or certification related to chosen career path.(8) The student documents technical knowledge and skills. The student is expected to: (A) create a professional portfolio to include information such as: (i) attainment of technical skill competencies;(ii) licensures or certifications;(iii) recognitions, awards, and scholarships;(iv) extended learning experiences such as community service and active participation in career and technical student organizations and professional organizations;(v) abstract of key points of the practicum;(vii) samples of work; and(viii) evaluation from the practicum supervisor; and(B) present the portfolio to interested stakeholders.19 Tex. Admin. Code § 130.31
Adopted by Texas Register, Volume 40, Number 51, December 18, 2015, TexReg 9133, eff. 8/28/2017