Administrative Rules of Montana › Department 10 - EDUCATION › Chapter 10.58 - PROFESSIONAL EDUCATOR PREPARATION PROGRAM STANDARDS › Subchapter 10.58.5 - Teaching Areas: Specific Standards › Rule 10.58.514 - FAMILY AND CONSUMER SCIENCES

Current through Register Vol. 13, July 5, 2024
(1) The program
				requires that successful candidates:
(a)
				analyze family, community, and work interrelationships; investigate career
				paths through work-based learning activities; examine family and consumer
				sciences careers in education and human services, hospitality and food
				production, and visual arts design; apply career decision making and
				transitional processes; and implement service learning;
(b) illustrate how each domain of human
				well-being can be enriched in every family and consumer sciences content
				area;
(c) use local and global
				resources responsibly to address the diverse needs and goals of individuals,
				families, and communities worldwide in all family and consumer sciences areas,
				including, but not limited to, resource management, consumer economics,
				financial literacy, living environments, and textiles and apparel;
(d) apply culturally responsive principles of
				human development and interpersonal and family relationships to strengthen
				individuals and families across the lifespan in contexts such as parenting,
				caregiving, and the workplace;
(e)
				promote nutrition, science, and food literacy practices; develop food
				preparation and production skills in personal and professional settings that
				enhance individual and family well-being across the lifespan, and address
				related concerns in a global society;
(f) develop, justify, and implement course
				curricula that address perennial and evolving family, career, and community
				issues; reflect the integrative nature of family and consumer sciences;
				integrate core academic areas; and reflect high quality career and technical
				education practices;
(g) create and
				implement a safe, supportive, and culturally responsive learning environment
				that shows sensitivity to diverse needs, values, and characteristics of
				students, families, and communities, including American Indians and tribes in
				Montana;
(h) engage in ethical
				professional practice based on the history and philosophy of family and
				consumer sciences; relationship to career and technical education through civic
				engagement, advocacy, and collaboration with other professionals; recruitment
				and mentoring of prospective and new professionals; and ongoing professional
				development;
(i) collect student
				and program data to assess, evaluate, and improve student learning and programs
				in family and consumer sciences using evidence-based criteria, standards, and
				processes;
(j) integrate leadership
				strategies into the program to develop students' academic growth, application
				of family and consumer sciences content, leadership, service learning, and
				career development;
(k) facilitate
				students' critical literacy and problem solving in family and consumer sciences
				through varied instructional strategies and technologies by experiences of
				modeling responsible management of resources in schools, communities, and the
				workplace; and
(l) develop,
				implement, and demonstrate laboratory policies and procedures based on current
				industry standards specific to the focus of the course to ensure a culture of
				safety for students and clients.