Steps along the Path: Contextualized ESL and Workforce Education Melissa Goldberg, Workforce Strategy Center Jonathan Deutsch, Kingsborough Community College Frank Milano, Kingsborough Community College Donna Miller-Parker, South Seattle Community College

Workshop Overview Career Pathways Overview, Rationale Models for integrating skills training and ESL Kingsborough Model; emphasis on technology Questions/Answers/Discussion

Career Pathways Overview, Rationale

Models for integrating skills training and ESL

Kingsborough Model; emphasis on technology

Questions/Answers/Discussion

CAREER PATHWAYS: What and Why? Need for continuing skills development Sectoral and regional framework Central role for community colleges Builds on existing capacity

Need for continuing skills development

Sectoral and regional framework

Central role for community colleges

Builds on existing capacity

CAREER PATHWAYS: Distinguishing Elements Data Driven Employers shape the design Serves the full spectrum of students/workers Based on partnerships Integrates many funding streams Process, not a program

Data Driven

Employers shape the design

Serves the full spectrum of students/workers

Based on partnerships

Integrates many funding streams

Process, not a program

Career Pathways: A Schematic Education Workplace Incumbent Worker Skill Upgrade Training RISE Pathways components RISE Adult Basic Ed Bridge Other career path or bridge stages Focal RISE employment skill levels Other employment skill levels Direct paths between training or skill levels Training paths to jobs/skill levels and vice-versa KEY Entry-level Skilled Jobs Entry-level Technician Jobs Skilled Technician Jobs Technical Professional & Managerial Jobs Semi-skilled Jobs Unskilled Jobs Apprenticeship Workplace Basics Vocational ESL/ABE Short-term Occup / Industry Certificate 4 Year Baccalaureate 1-year or 2-year Technical Diploma Applied Associate Degree Contextual Secondary-level ABE / ESL Bridge Advanced Postgraduate Education Intensive Work Readiness and Support Post-secondary education Adult basic education

SEQUENTIAL MODEL: ESL or other basic skills precedes technical training, some general context related to technical training if possible . Low cost Minimizes enrollment and curriculum issues Little coordination No immediate application of skills/information Less efficient, longer Example: Foundations of Basic Manufacturing

Low cost

Minimizes enrollment and curriculum issues

Little coordination

No immediate application of skills/information

Less efficient, longer

Example: Foundations of Basic Manufacturing

CONCURRENT MODEL: Students co-enrolled in separate classes for basic skills and technical training No real coordination Basic skills/ESL has general technical/workforce context Enrollment issues not significant, some scheduling issues Increased time efficiency for students, opportunity to apply new skills Example: Supplemental Instruction for CNA, LPN

No real coordination

Basic skills/ESL has general technical/workforce context

Enrollment issues not significant, some scheduling issues

Increased time efficiency for students, opportunity to apply new skills

Example: Supplemental Instruction for CNA, LPN

COORDINATED MODEL: Students co-enrolled in basic skills and technical training, instructors jointly plan and coordinate instruction Requires additional instructor time, flexibility Curriculum planning key Additional costs Scheduling issues for students Requires student cohort Example: Linked courses in ESL for Business and Medical Receptionist

Requires additional instructor time, flexibility

Curriculum planning key

Additional costs

Scheduling issues for students

Requires student cohort

Example: Linked courses in ESL for Business and Medical Receptionist

INTEGRATED MODEL: ESL/basic skills instructors and technical instructors co-teach in classroom 50% or more of instructional time most expensive model time required for coordinated planning and assessment instructors must define roles clearly and see each other as equal partners; requires significant flexibility Most time-efficient for students; high degree of relevance Example: Integrated ESL/ABE and Auto Service Technician

most expensive model

time required for coordinated planning and assessment

instructors must define roles clearly and see each other as equal partners; requires significant flexibility

Most time-efficient for students; high degree of relevance

Example: Integrated ESL/ABE and Auto Service Technician

CONSIDERATIONS In selecting or modifying a model, consider: Student needs and skill levels Cohorts vs. individual students Scheduling Possibility of coordination and development time Faculty skills, flexibility, availability Available funding Curriculum adaptability

In selecting or modifying a model, consider:

Student needs and skill levels

Cohorts vs. individual students

Scheduling

Possibility of coordination and development time

Faculty skills, flexibility, availability

Available funding

Curriculum adaptability

TECHNOLOGY-ENHANCED: Virtual Enterprise

CUNY Third-Largest Public University System Nation’s Largest Urban University 450,000 Students (46% of New York’s College population) 23 Institutions 11 Senior Colleges 6 Community Colleges

Third-Largest Public University System

Nation’s Largest Urban University

450,000 Students (46% of New York’s College population)

23 Institutions

11 Senior Colleges

6 Community Colleges

D.H. Hammond et al. Journal of Education for Business , 71 (May/June 1996), page 264 Many professors still require students to memorize their course materials and then complete closed-book examinations. We could find no record of a business meeting in which the CEO said, “Please put all your books and notes under the table and take out a clean piece of paper; we are going to make a business decision.” The Institute for Virtual Enterprise

D.H. Hammond et al. Journal of Education for Business , 71 (May/June 1996), page 264

What is VE? NY1 Video CBS Video

NY1 Video

CBS Video

The Program: Virtual Enterprise Defined Virtual Enterprise is an interdisciplinary, technology driven, simulation program in which students develop and manage global entrepreneurial enterprises in a virtual environment. Students trade their products and services via e-commerce strategies through a worldwide network of 4,000 firms in more than 40 countries. According to their type of business, the staff of the enterprise will tackle entrepreneurial business case issues such as marketing, sales, service, IT/IS, finance, human resource development, and administration. The Institute for Virtual Enterprise

The Effect of Virtual Enterprise The effect is to immerse students in a fully functioning business where taxes and insurance premiums must be paid, ad space must be negotiated, employee training must be planned, e-mails responded to, faxes sent, and most importantly, commitments to co-workers and deadlines must be honored. The Institute for Virtual Enterprise

In the same way that commercial airline pilots are trained in a flight simulator… Virtual Enterprise students will use a model of business reality in order to learn the necessary competencies to be successful in the current knowledge and information based economy. Virtual Enterprise in Action The Institute for Virtual Enterprise

“ Flavors” of VE Business Career/Entrepreneurship Development through Simulation Strategy for Developmental Education Strategy for Specific Skill Development Strategy for Financial/Business Literacy across the Disciplines Vehicle for Leadership Development Community/Workforce Development The Institute for Virtual Enterprise

Business Career/Entrepreneurship Development through Simulation

Strategy for Developmental Education

Strategy for Specific Skill Development

Strategy for Financial/Business Literacy across the Disciplines

Vehicle for Leadership Development

Community/Workforce Development

The MarketMaker

Moodle CMS/LMS [ Visit IVE Moodle ]

Blogs and Wordpress MU

CLIP Blogging (KCC) [ Visit Monika ]

Multimedia Blogging

GeoBlogging (KCC) [ Geography Example ]

IVE Learning Outcomes & Corresponding 21 st Century Core Skills Technology Skills (computer literacy, Internet skills, retrieving and managing information via technology) Technology Skills (computer literacy, Internet skills, retrieving and managing information via technology) Interpersonal Skills (teamwork, relationship management, conflict resolution) Interpersonal Skills (teamwork, relationship management, conflict resolution, workplace skills) Information Management Skills (collecting, analyzing, and organizing information from a variety of sources) Information Management Skills (collecting, analyzing, and organizing information from a variety of sources) Critical Thinking and Problem Solving Skills (analysis, synthesis, evaluation, decision-making, creative thinking) Critical Thinking and Problem Solving Skills (analysis, synthesis, evaluation, decision-making, creative thinking) Global Awareness (understanding the global marketplace, culture and diversity) Community Skills (citizenship; diversity/pluralism; local, community, global, environmental awareness) Communication Skills (reading, writing, speaking and listening) Communication Skills (reading, writing, speaking and listening) IVE Learning Outcomes 21 st Century Core Skills

IVE Learning Outcomes & Corresponding 21 st Century Core Skills Faculty Outcomes (shifting roles from instructor to advisor-coach-facilitator, functioning in cross-disciplinary teams) Motivational Outcomes (understanding the connection between academic skills and attainment of career goals, career self-efficacy expectations) Entrepreneurship/Business Knowledge (developing business plans, developing marketing and sales strategies, accounting skills, etc.) Intrapersonal Skills (ability to understand and manage self, management of change, learning to learn, personal responsibility) Personal Skills (ability to understand and manage self, management of change, learning to learn, personal responsibility, aesthetic responsiveness, wellness) IVE Learning Outcomes 21 st Century Core Skills

Virtual Enterprise and ESL

ESL/TECHNOLOGY/VIRTUAL ENTERPRISE (VE) The emphasis of VE is on the use of technology. VE can be adapted to any of the career interests of the students. ESL Students at Kingsborough created PowerPoint presentations, videos, graphics for pamphlets, logos, business cards, and engaged in website design as they created virtual businesses that were related to restaurants, hotels, and cruise lines. The VE/ESL model is more of a coordinated one. The ESL instructor and the (VE) content instructor were in the classroom together. The ESL instructor also met with students during class time to support the work they were doing with VE. For example, students that created restaurants read Fast Food Nation, learned about nutrition and studied some ecology to make their business more eco-friendly.

The emphasis of VE is on the use of technology. VE can be adapted to any

of the career interests of the students.

ESL Students at Kingsborough created PowerPoint presentations, videos,

graphics for pamphlets, logos, business cards, and engaged in website

design as they created virtual businesses that were related to restaurants,

hotels, and cruise lines.

The VE/ESL model is more of a coordinated one. The ESL instructor and

the (VE) content instructor were in the classroom together. The ESL

instructor also met with students during class time to support the work they

were doing with VE. For example, students that created restaurants read

Fast Food Nation, learned about nutrition and studied some ecology to make

their business more eco-friendly.

ESL students were given information about career/educational pathways. For instance, in the case of food management: Dietary Worker (Server, Dietary Clerk, Pot Washer) - $29,000 to $32,000 Cook’s Helper (Counter Aides/Cashiers/Storeroom Clerks) - $29,000 to $32,000 Second & Third Cooks/Dietary Technician $33,000 to $39,000 Food Supervisor - $37,000 to $45,000 (ServSafe/DOH Certification) Food Service Manager - $42,000 to $50,000 (A.A.S. Degree) Food Service Director - $75,000 (Bachelor’s Degree or required years as a manager) CAREER PATHWAYS

ESL students were given information about career/educational

pathways. For instance, in the case of food management:

Dietary Worker (Server, Dietary Clerk, Pot Washer) - $29,000 to $32,000

Cook’s Helper (Counter Aides/Cashiers/Storeroom Clerks) - $29,000 to $32,000

Second & Third Cooks/Dietary Technician $33,000 to $39,000

Food Supervisor - $37,000 to $45,000 (ServSafe/DOH Certification)

Food Service Manager - $42,000 to $50,000 (A.A.S. Degree)

Food Service Director - $75,000 (Bachelor’s Degree or required years as a manager)

Students acquire workforce skills. They learn how to set-up a business, market products and engage in public speaking. Students acquire computer literacy. Students learn how to create websites, use blogs, and create PowerPoint presentations. It may improve retention of students going onto college. Students were able to bank college credits for their VE experience. Students may achieve industry credentials. Students acquire language skills. Students write business memos, practice speaking, and use language in a more authentic way. POSSIBLE OUTCOMES

Students acquire workforce skills. They learn how to set-up a business, market

products and engage in public speaking.

Students acquire computer literacy. Students learn how to create websites, use

blogs, and create PowerPoint presentations.

It may improve retention of students going onto college. Students were able to

bank college credits for their VE experience.

Students may achieve industry credentials.

Students acquire language skills. Students write business memos, practice

speaking, and use language in a more authentic way.

WHO SHOULD PARTICIPATE? The program is most suitable for intermediate to high intermediate students as part of a full-time rather than a part-time program. Language study skills still need to be emphasized. Students should take this as an elective, preferably students interested in upgrading workforce skills or students interested in a business related field. Students should be comfortable with a student centered approach. Students need some computer literacy.

The program is most suitable for intermediate to high intermediate

students as part of a full-time rather than a part-time program.

Language study skills still need to be emphasized.

Students should take this as an elective, preferably students interested

in upgrading workforce skills or students interested in a business

related field.

Students should be comfortable with a student centered approach.

Students need some computer literacy.

Questions/Discussion Others who are integrating basic skills and technical skills instruction? Concerns? Issues?

Others who are integrating basic skills and technical skills instruction?

Concerns? Issues?

Jonathan Deutsch, Ph.D. Assistant Professor Kingsborough Community College 718-368-5809 [email_address] Frank Milano, Center for Economic and Workforce Development Kingsborough Community College 718-368-5143, [email_address] Melissa Goldberg Senior Associate, Workforce Strategy Center 845-753-5078, [email_address] Donna Miller-Parker, M.A. Dean for General Studies South Seattle Community College 206-768-6869, dmiller@sccd.ctc.edu

Hotel Sogdiana Feel the east Sogdiana 230 West 101 Street New York, NY 10025 (212)844-7841 [email_address] www.HSI.Company.com

Hotel Sogdiana’s Green Practices Locally produced furniture and equipment Recycle all paper and glass Web and internet registration to save paper Toilet flush to minimize use of water Use daylight as much as possible to save energy. Power saving lamps. A.C. etc. Motion detectors for electricity Skylights to allow natural light and energy Solar energy where possible - heating water Paint – natural – green and orange. Orange helps in digestion. Green is restful – renews body and mind 5% of profits donated to “Green Peace” Plant trees, flowers and plants to absorb carbon monoxide Many trash cans to enhance recycling

Locally produced furniture and equipment

Recycle all paper and glass

Web and internet registration to save paper

Toilet flush to minimize use of water

Use daylight as much as possible to save energy. Power

saving lamps. A.C. etc.

Motion detectors for electricity

Skylights to allow natural light and energy

Solar energy where possible - heating water

Paint – natural – green and orange. Orange helps in digestion. Green is restful – renews body and mind

5% of profits donated to “Green Peace”

Plant trees, flowers and plants to absorb carbon monoxide

Many trash cans to enhance recycling

Reception

Picturesque View of Manhattan

You can work and relax in our club lounge

Our Grand Lobby

Atrium

Our Ballrooms

Ballroom Foyer

Our Dining/Bar area Our bar/dining area has a beautiful aquarium to entrance a serene and pleasant dining experience

Our bar/dining area has a beautiful aquarium to entrance a serene and pleasant dining experience

Sogdiana’s Restaurant

Tokami Sushi Bar

Food in our restaurants Fresh and delicious food from more then 15 cuisines

Fresh and delicious food from more then 15 cuisines

Guest Rooms

Luxury rooms Simply put, they are the very best of the best

Luxury rooms elegant and restful

Luxury rooms Locally produced furniture and equipment

Gym Great work out

Great work out

Pool Relax at our pool

Relax at our pool

Oasis spa Providing the best skin care and body products made from gentle, effective natural ingredients has not only been our passion but our mission.

Providing the best skin care and body products made from gentle, effective natural ingredients has not only been our passion but our mission.

Come to our hotel and you will be 100 % satisfied Hotel Sogdiana

Hotel

Sogdiana

Welcome To Temptation

Ahmed F. Tariq ( CEO ) Nataliya Kostenuk ( COO ) Financial Department : Fanny Ng (Manager) Larisa Kleiner Human Resources Department : Bill Mu (Manager) Tatyana Burmistrova Sales and Marketing Department : Faheem Wahand Jin Hui Lu - Gene Information Technology Department : Alisher Rakhmanov Qunli Huang - Mandy

Ahmed F. Tariq ( CEO )

Nataliya Kostenuk ( COO )

Financial Department :

Fanny Ng (Manager)

Larisa Kleiner

Human Resources Department :

Bill Mu (Manager)

Tatyana Burmistrova

Sales and Marketing Department :

Faheem Wahand

Jin Hui Lu - Gene

Information Technology Department :

Alisher Rakhmanov

Qunli Huang - Mandy

“ Foodies” from the heart: We take pride in using organic, sustainable food from local vendors and bring these components together in dishes that are both delicious and beautiful to behold. Every menu we create is customized to match your taste and style. We assemble the freshest and finest seasonal ingredients, present them with flair and beauty .

We take pride in using organic, sustainable food from local vendors and bring these components together in dishes that are both delicious and beautiful to behold.

Every menu we create is customized to match your taste and style.

We assemble the freshest and finest seasonal ingredients, present them with flair and beauty .

Temptation’s Green Practices Local produce - fresh and healthy fruits, vegetables, dairy, meat and poultry. Energy savers - lamps, etc. Conserve water - filtered water. Pollution efficient - safety and health issues Equipment - China & cutlery – medium priced. Cut down on paper products Doors and windows should be energy efficient Decoration - use of natural products. Children’s playroom. Peaceful and restful atmosphere Garbage – recycled. To be collected often To minimize air pollution – encourage bicycle use (discounts and gift certificates given. Security - web cameras Special air conditioning system – energy efficient Deliver food Flowers, plants and fish tanks – relaxing atmosphere

Local produce - fresh and healthy fruits, vegetables, dairy, meat and poultry.

Energy savers - lamps, etc.

Conserve water - filtered water. Pollution efficient - safety and health issues

Equipment - China & cutlery – medium priced. Cut down on paper products

Doors and windows should be energy efficient

Decoration - use of natural products. Children’s playroom. Peaceful and restful atmosphere

Garbage – recycled. To be collected often

To minimize air pollution – encourage bicycle use (discounts and gift certificates given.

Security - web cameras

Special air conditioning system – energy efficient

Deliver food

Flowers, plants and fish tanks – relaxing atmosphere

Daily in our “green” menu:

Chinese food:

French food:

Italian food:

Japanese food:

Russian food:

Ukrainian food:

Delicious desserts:

Fine vintage wines: