MCC Culnary & Hospitality Department Program. Review Report

Transcription

1 1.1 Program Overview: MCC Culnary & Hospitality Department Program Review Report Department Chair: GMichael Harris ATF Rep: GMichael Harris Curriculum Rep: GMichael Harris Student Culinary Club Advisor: Delphine Jones November 20, :00 Hours The program offers our students a challenging and comprehensive Learning-Centered Environment that offers them the opportunity to blend real-world application with current professional theory toward a successful career path in the culinary & hospitality industry. Building on the 800 culinary techniques based on an enhanced version of the Cordon Bleu Method, Sanitation & Safety based on the latest version of the FDA Food Code Book as well as Underwriters Laboratory (UL ) and National Sanitation Foundation (NSF ) data, Human Resources Management including resume & business letter writing and interview techniques as well as a major research paper based on research from collected career options in the local, regional, national and international arenas. Purchasing & Receiving and Food & Beverage Cost Control are the courses that cover the managerial and financial accounting industry disciplines. These courses will give students the financial tools to be successful in a business setting. The Hospitality & Culinary Marketing class gives students a solid foundation in the marketing, sales, advertizing, and public relations disciplines in general as well as the specific areas within the travel and tourism umbrella. The Culinary & Hospitality Law class builds on a solid foundation of the legal discipline in terms of local, state, federal and international law. After building on that foundation the laws affecting the travel and tourism industry are covered. A special emphasis is given to the study of real hospitality cases from restaurants, hotels, travel and related industries. The culinary courses cover nutritional concepts and cooking, American Regional and International Cuisines and baking from foundational to advanced as well as the specialties of Artisan Breads and Chocolate, Confections and Restaurant desserts. The general education courses that are part of the A.A.S. degree were specifically chosen to enhance student career success in the culinary & hospitality industry. Page1

2 1.2 The program offers a 30 Carnage Credit Baking & Pastry Certificate; a 46 Carnage Credit Comprehensive Hospitality & Culinary Certificate; 61 Carnage Credit A.A.S. degree in Hospitality & Culinary. The MCC graduate success profile follows: 2.1 Department Goals and Objectives MCC Hospitality & Culinary Graduate Success Profile 1. Hospitality Attitude 2. Marketing Mindedness 3. Qualitative Competence 4. Solid Culinary Skill Set 5. Commitment to Teamwork 6. Environmental & Global Sensitivity 7. Commitment to Life Long Learning Goal-American Culinary Federation (ACF) Accreditation Objective- We need to apply with the ACF, complete the program self-study (I have completed four successful programmatic self-studies as well as site visits in the past). Schedule and successfully accomplish an Accreditation team site visit (I have lead and been a member of Accreditation site-visit teams for the ACF on twenty-five occasions. Note. Two important factors need to be in place to insure a successful site-visit 1. The addition of one additional resident faculty member with a specialization in Baking & Pastry (Delphine Jones is that person, she will complete her B.S. Career and Technical Education Spring 2011, she has twenty years experience in the field as well as an A.A.S. in Hospitality & Culinary; Certificate in Hospitality & Culinary; Certificate in Baking & Pastry and two years experience under my tutelage. 2. Completion of the Building 200 Culinary Build-Out. Page Goal- Complete Building 200 build out using current footprint. (Estimated cost Perkins Grant plus $60,000) Alternatives#1: Move program to building 400, (estimated cost $400,000-$500,000, with a loss of program visibility and access for students and potential recruits. Alternative#2 Off campus relocation of program, (estimated cost $250,000-$500,000 not including purchase or lease of building and land, with a loss of program visibility and access for students and potential recruits as well as program and current student access to student services. Maintenance for the program building and infrastructure as well as Security for students, faculty and staff is another consideration.

3 Objective- Put into place the Perkins Grant Equipment requested; Remodel the Filer/Hood System; enclose the student area in front of the current Culinary Laboratory. This build out will give the program space for a growth of 150 students which a student census number that is 25 beyond what I feel is the market saturation point of the program Goal- Enhance and build on the successful MCC, CRUHSD#2 and WAVE concurrent enrollment program Objective-Offer the complete 46 Carnage Credit Comprehensive Hospitality & Culinary certificate in a 12 month format. Continue our recruiting efforts at both local high schools. Currently 100 high school culinary students between River Valley and Mohave High Schools. We can potentially recruit approximately of these students Goal- to reach the 100 student plateau in Hospitality & Culinary students enrolled Objective-Continue to recruit local high schools culinary students as well as being available to see students from 6am-6pm Monday through Friday. Continue the programs involvement in campus and community activities. Look into the feasibility of feeding the homeless on a semi-regular basis (during the holidays). Recruit heavily at the local high school culinary programs, currently approximately 100 high school culinary students Goal- Install the wireless speaker system in the Culinary Laboratory Objective- Equipment already on campus just needs to be installed. 3.1 Student Data- The student data has been collected from current student enrollment and advising lists. I feel confident in these figures due to the painstakingly identifying and verifying all students data CCSSE Survey: The overall satisfaction number of Program Enrollment: 75 students. A.A.S. 95%; Hospitality & Culinary Comprehensive certificate 98%; Baking & Pastry 98% in combination with the Culinary certificate; 2% separate stand alone Baking & Pastry certificate Program Retention rate: 85% Page Completion Rate: 75% ; 30% of program graduates or current students are or planning in enrolling in either a BAS or BS degree.

4 4.1 Financial: Over the past four years the program has stayed within its budget and for the budget has proposed a 9.5% decrease despite an projected increase in student enrollment Proposed Spent Original Revised Spent Paid and Encumbered at 9/20/ Request Equipment Repair/Maint $400 $400 $1,426 $1,128 $1,128 $1,426 $0 $1,000 Consumable Supplies $649 $649 $459 $151 $151 $443 $0 $300 Non-consumable Items <$5K $6,664 $6,621 $7,800 $8,395 $8,416 $7,800 $2,814 $5,000 Pass-thru Costs $59,238 $62,463 $85,750 $85,750 $85,632 $85,750 $5,656 $80,000 Organizational Dues $205 $205 $194 $205 $205 $210 $0 $450 Travel, In-State $0 $0 $0 $0 $0 $0 $0 $0 $67,156 $70,338 $95,629 $95,629 $95,531 $95,629 $8,470 $86, Proposed Faculty Position The creation of a new full time facility position in the Culinary Department is critical for the continued success and future growth of the department. Currently and for the past four years the Culinary Coordinator has been carrying a course load of per term at the least and one term of In addition advising all culinary students as well as advising and recruitment of all new and potential students. The purchasing and requisitioning of all food, supplies and equipment for the program as well as payment process is initiated and processed by the Culinary Coordinator (Unlike all other MCC academic programs.) The growth of the program for Fall 2008 (7) students to the current Spring (75) and a conservative projection of an additional (25) students for 2013 to give us a total of (100) students. That is a 1, % increase from 2008 to Secondly, the increased growth of the CRUHSD#2 Concurrent Enrollment program currently in its third year of existence. Delphine Jones has been key in the recruitment and retention of these students. Page4 Thirdly, with the change in the Culinary & Hospitality programs curriculum with the addition of two baking classes (CUL: 215 Artisan Bread & CUL: 216 Advanced Baking &

5 Pastry, the only personal qualified to teach those new classes are Delphine Jones or GMichael Harris. Finally, Delphine Jones is a loyal, hardworking and gifted teacher. She will have her BA in Career & Technical Education from NAU in spring 2012, she is planning on continuing her education with a MS in Career & Technical Education. The addition of this second full time position will be key in the successful attainment of American Culinary Federation programmatic accreditation. 5.1 SWOC Analysis Strengths-In general the growth of the program over the past four years is a major strength (1,328.57% increase.) The students loyalty and positive attitude their willingness to volunteer for MCC and community events. The commitment and support of CRUHSD#2 and WAVE and the teachers, councilors and administrators in making the concurrent enrollment program a success Weaknesses-The lack of a second full time faculty member specializing in Baking & Pastry. The non-completion of the building 200 build-out Opportunities- Continued growth and development of the concurrent enrollment program. Increase cooperation with ASU and NAU in our students continuing on to the BAS or BS degrees. The utilization of ACF accreditation in marketing the program Challenges- Lack of a second full-time faculty position in Baking & Pastry. The Non Completion of Building 200 Build-Out. 6.1 Action Recommendations Add an additional full-time resident faculty member specializing in Baking & Pastry Install the Microphone and Speaker system in the Culinary Lab Complete the Build-Out of Culinary facility in Building 200, with the Perkins Grant and the enclosing of the current culinary student area. Page5