Ep 91: CTE teacher certification programs with Jill Clark

Today’s guest is Jill Perillo Clark and our topic is CTE teacher certification programs. Jill is a Sommelier as well as the program director for Wine Studies and the field supervisor for teacher practicums for the Busines to Industry route teacher certification programs at Central Washington University. Jill transitioned into the field of education after completing her Master’s degree, at which point she began teaching Family and Consumer Science classes at the High School level, in addition to teaching wine marketing classes for Central Washington University.

Episode Notes:

We have such a heart for CTE. So I’m really excited to have you with me and just talking about alternative certification programs, we need to fill that teacher pipeline, so let’s just start right out the gate. What is CTE?  Alright, well, CTE is an acronym that stands for career and technical education, and that is the current phrase that we use to describe what we used to call vocational education, so we’re talking about hands-on, small groups, very structured type of learning environments, and that’s essentially what CTE is. CTE tends to be your electives, your hands-on elective classes, and a lot of times they lead to potential certifications or things of that nature that lead into careers. So very career-driven curriculum(3:06).

CTE or back as it was originally known, vocational education. It really came about right at the turn of the last century, and it started with farming. There was this need to incorporate some real tangible hands-on skills and techniques for students so that they could actually finish their high school experience and get out there and have a tangible skill set such as being able to farm.  In the beginning, it was very ag-driven, and then from there, we ended up going into World War 1. That model ended up being used to teach teachers how to teach their students tangible things to help with the war effort, so things like how to drive, because again, we’re talking about the turn of last century, so automotive skills and things of that nature, and so that’s where CTE really got its foothold, and as we moved through the years and come up to where we currently are now… Really what CTE does is, again, it provides this type of education that really gives students these hands-on tangible skill sets to be able to enter into the workforce, so when that is our goal, we need teachers who come from industry to be able to deliver that kind of curriculum effectively. (5:17)

How we work with teacher certifications is by offering an intensified course. This is open for people who have been in industry and have a certain number of hours in the industry. These are individuals who want to get into the classroom, but they don’t necessarily want to go the traditional academic route and put four years in for an undergrad and then get their teaching starts to get on top of it. So what we do is we look at their work history and we make sure that they have enough hours in that particular area, and then we enroll them in this very intensified program where we have short courses that really give them the background need to have… In how to write lesson plans, how to handle classroom management, and we put them right away into a teacher practicum, so that means they’re in the classroom.  Everything is very condensed and short and you can, depending on where you’re at, you can get through the program within… One summer up to two years, just kind of depending on what route you want to take. (8:46)

I am such a believer in CTE, I’m so glad that I stumbled into this field. Once I really started understanding what CTE is and how it can reach students, I had just never looked back I’m just such a believer in it. One thing I love about CTE is that it is hands-on education, these are the classes where you are actually making things… You are working in small groups. I used to teach Culinary Arts at Mount Vernon high school where I did my student teaching. That was my first teaching job were and where I taught beginning foods, Advanced foods, and I loved that. I loved that small group dynamic, and you see it in students, they enjoy that too. They really thrive in that type of environment where they’re able to work together, work collaboratively, while they’re working collaboratively, they are reading a recipe, they’re interpreting it, they are delegating duties, they are working together, and then at the end of it, they have a product that they can share in this scenario, it’s food, they’re able to sit down and eat, so not only are they learning, but all of these basic needs are being met. (24:40)

•Email:  jill.perilloclark@cwu.edu
•Website: https://www.cwu.edu/hospitality-wine/
•LinkedIn: https://www.linkedin.com/in/jill-perillo-clark-aa4231106/
• Facebook: https://www.facebook.com/jill.p.clark.5


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MARCH 23rd, 2022

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