(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. Corequisite: Practicum in Agriculture, Food, and Natural Resources. This course must be taken concurrently with Practicum in Agriculture, Food, and Natural Resources and may not be taken as a stand-alone course. Students shall be awarded one credit 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) Extended 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) participate in a paid or unpaid, laboratory- or work-based application of previously studied knowledge and skills related to agriculture, food, and natural resources;
    (B) participate in training, education, or preparation for licensure, certification, or other relevant credentials to prepare for employment;
    (C) demonstrate professional standards and personal qualities needed to be employable such as punctuality, time management, initiative, and cooperation with increased fluency;
    (D) complete tasks with high standards to ensure quality products and services;
    (E) employ teamwork and conflict-management skills with increased fluency to achieve collective goals; and
    (F) employ planning and time-management skills and tools with increased fluency to enhance results and complete work tasks.
  (2) The student implements advanced professional communications strategies. The student is expected to:
    (A) apply appropriate content knowledge, technical concepts, and vocabulary with increased fluency when analyzing information and following directions;
    (B) demonstrate verbal and non-verbal communication consistently in a clear, concise, and effective manner;
    (C) analyze, interpret, and effectively communicate information, data, and observations;
    (D) observe and interpret verbal and nonverbal cues and behaviors to enhance communication; and
    (E) apply active listening skills to obtain and clarify information.
  (3) The student applies concepts of critical thinking and problem solving. The student is expected to:
    (A) employ critical-thinking skills with increased fluency both independently and in groups to solve problems and make decisions;
    (B) analyze elements of a problem to develop creative and innovative solutions; and
    (C) demonstrate the use of content, technical concepts, and vocabulary when analyzing information and following directions.
  (4) The student understands and applies proper safety techniques in the workplace. The student is expected to:
    (A) demonstrate an understanding of and consistently follow workplace safety rules and regulations;
    (B) demonstrate safe operation of tools and equipment;
    (C) describe and perform hazard analysis; and
    (D) demonstrate knowledge of procedures for reporting and handling accidents and safety incidents.
  (5) The student understands the professional, ethical, and legal responsibilities in agriculture, food, and natural resources. The student is expected to:
    (A) demonstrate a positive, productive work ethic by performing assigned tasks as directed;
    (B) apply ethical reasoning to a variety of situations in order to make ethical decisions; and
    (C) comply with all applicable rules, laws, and regulations in a consistent manner.
  (6) The student participates in an agriculture, food, or natural resources experience. The student is expected to:
    (A) conduct, document, and evaluate learning activities in a supervised agriculture, food, or natural resources experience;
    (B) develop advanced technical knowledge and skills related to the student's occupational objective;
    (C) demonstrate proper record-keeping skills related to the supervised agriculture, food, or natural resources experience;
    (D) practice equipment maintenance procedures, as appropriate;
    (E) decide between replacement, maintenance, repair, and reconditioning of agricultural vehicles and machinery, as appropriate;
    (F) demonstrate growth of technical skill competencies;
    (G) evaluate strengths and weaknesses in technical skill proficiency; and
    (H) collect representative work samples.

Source Note: The provisions of this §130.32 adopted to be effective August 28, 2017, 41 TexReg 614