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Generalist & Specialist. A generalist can facilitate a wide-range of career (CTE) support and guidance. Both roles are valuable for supporting learners with varied needs.
I try to be a generalist. I teach culinary and desserts, baking, line cooking and catering are all different and I range students all over since they all overlap. A lot of CTE jobs are this way. Until a company hires you who knows if they are specialized or general.
Bowl Leader
I never feel like I know enough, so I’d consider myself a generalist even if I’m better in some areas than others. For question two, it would make sense to have a general approach but get more specialized based on the employment role of your program.
I am both a generalist and specialist. In a couple of areas, I have deep expertise, knowledge and experiences. In others, while endorsed and licensed, I have less. Perhaps it is relatively measured and quantified.