CULINARY ARTS & NUTRITION. Annual Program Planning Worksheet

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1 CULINARY ARTS & NUTRITION Annual Program Planning Worksheet

2 PROGRAM PLANNING WORKSHEET (APPW) Program: Nutrition and Culinary Planning Year: Last Year CPPR Completed: Unit: Human Development Cluster: Workforce and Economic Development Next Scheduled CPPR: for CUL (Nutrition is part of the Fitness, Health, and Nutrition degree and part of the CUL degree) NARRATIVE: APPW I. Program Outcomes: CUL: Program Outcomes A. Perform hands-on food preparation, as it pertains to the changing industry, of many products and ingredients of all food groups that are commonly used throughout culinary careers. B. Apply the knowledge, skills, and ethics as they pertain to the requirements of the professional kitchen, utilizing the hands-on skills and techniques of the tools that are necessary to achieve required satisfaction of the employer and customer. II. Program Connections to College Mission, Vision and Values, Strategic Goals and/or College Master Plans: The CUL (Culinary) program now awards Baking, Savory Cuisine, and Whole Foods Certificates as well as the full degree & certificate. These certificates allow student to get into the workforce more quickly with specific culinary jobs. The Nutrition Department now offers a Nutrition Certificate that is attracting more Nutrition majors to our programs, who are transferring to CSU and UC colleges. How the Culinary Arts Program contributes to the Mission of Cuesta College: The goal of Cuesta College s Culin ary Arts program is to provide education and training leading to a vocational certificate, associate degree, or transfer to upper division institutions. The Culinary Arts program works closely with business and pr ofessional organizations to meet employer expectations and enhance em ployability of students. E mphasis is placed on career educational programs and developing job skills. The Culinary Arts program is a oneyear, non-transferable, sequential program designed to integrate academ ic and lab training with real life experien ce in the field of Cu linary Arts. Cuesta College has a working partnership with the Paso Robl es Culinary Arts Academ y staff and facility to p resent this dynamic program. Selected courses within the curriculum meet requirements for entry level employment, certification, associate degrees, and provide part of the undergraduate requirements for students who wish to transfer to a four-ye ar college o r university for an advanced degree. In addition to employability with job skills, courses also provide students with lifelong learning knowledge as well as con sumer skills. The Culinary Arts program is not specifically designed to be a transfer program, but to provide st udents at the community college level industry applicab le skills. However, many classes transfer to CSU program s. 2

3 Graduates of the program will be eligible for a Certificate of Completion and an Associate of Science degree in Culinary Arts. The Associate of Science Degree, Culinary Arts was approved by the Chancellors office during the 2005/2006 school year. Lab course instruction is held at the Paso Robles Public Schools Culinary Arts Academy, which is a state-of the art culinary training center. The institute s state of the art kitchen and baking facility provides training to 6 high schools in San Luis Obispo County, catering services for organizations and private parties, and can facilitate 250-person luncheons for businesses, as well as serving daily meals to the public. This facility and program is nationally accredited by the American Culinary Federation (ACF), which meets high standards for curriculum, facility, resources, support staff, and organizational structures. Program Connections to Cuesta College Values Excellence We pride ourselves on providing high quality faculty and staff who create relevant and innovative programs and services that result in desired student learning outcomes. The Culinary Arts Faculty and Staff work in close concert to ensure the curriculum used in the laboratory at the Academy supports the goals of the program. Faculty and Staff modify and adjust instruction to suit new information, student-learning styles, and new food safety and restaurant standards. The department strives to be a model for the community and visitors by having an open door policy and a café onsite in North County at the lab facility. Professional workshops, trainings, and visitations are a part of the quality experiences provided. Integrity We strive to maintain public trust by being responsible, honest, and trustworthy with our students, staff, and community. The Culinary Arts Program Staff and Faculty have been promoting the program responsibly at the Mid- State Fair, Tech Fairs, Community Fundraisers, through media, and High School Career Days. Faculty and staff are also striving to promote the program through the addition of Cuesta College embroidered Chef jackets. The staff and faculty also plan to continue to strive to present itself in a careful and straightforward manner so that students who enter the program are aware of the expectations. The program offers honest feedback from the faculty in both oral and written formats to allow students opportunities for growth and skill improvement. This presents them with the widest range of options in their future, which may involve employment in the Culinary Arts profession. Diversity We embrace diversity by respecting the dignity of every individual, accepting differences, and striving to be inclusive. Respecting ability, sexual orientation, gender, ethnicity, culture, and age differences is modeled and taught throughout the Culinary Arts Program. Anti-bias and diversity approaches are modeled throughout the curriculum in both the lecture and laboratory courses. The program and curriculum strive to celebrate diversity, being inclusive and moving toward acceptance of all. Responsiveness We respond to the changing needs of our students and communities through open access, flexible learning options, and adapting to change. 3

4 The Culinary Arts Program is very involved on the state and national level with changes and competitions within the field. The program will continue to adapt to the changing needs and desires of both students and industry, especially as it has done in the area of the infusion of whole foods throughout the curriculum. Caring We provide a safe, supportive, and participative environment that treats everyone respectfully and fairly and allows students and employees to recognize their strengths, clarify their goals, achieve success, and enrich their lives. The Culinary Arts and Nutrition faculty are professional and accomplished, and this helps create an atmosphere of respect that opens the doors of communications between faculty and students. Faculty are available and frequently consult students in areas that will allow students to clarify their goals, achieve success, and enrich their lives. Collaboration We are committed to creating an internal environment that fosters a sense of community and to achieving success through collaboration business, community, and educational partners. The Human Development Division encourages the participation of the Culinary Faculty in division meetings and bi-annual divisional gatherings. Faculty serve on numerous committees around campus, including the Curriculum Committee (The Lead Nutrition Instructor serves) to stay connected with the internal changes within the college and its curriculum. The Culinary Arts Program has an impressive advisory Committee of the local community and businesses that act as educational partners to the program. Two Advisory Committee meetings and combined Culinary/Hospitality events occurred in May The Advisory Committee supported both the addition of a Whole Foods certificate, offering mini certificates within the whole program, and creating wine classes, still to be written. III. Appropriate Institutional Measurements/Data: Comments on Enrollment: The facility limits our class sizes to 15. The more advanced classes with prerequisites would logically be lower in numbers. We have recently eliminated baking co- and prerequisites and the numbers improved. COURSE ENROLLMENTS OVERALL TERM COUNT COUNT COUNT COUNT COUNT Summer TOTAL ENROLLMENTS

5 Comments on Retention: Retention is excellent in this program. Comments on Success: Success values are excellent for culinary arts classes. Summer COURSE AND OVERALL Count Count Count Count Count 100.0% 62.5% 100.0% 87.5% 78.8% 78.5% 88.4% 87.7% 83.9% 94.6% 93.3% 96.9% 97.2% 92.7% 85.8% 96.3% 86.3% 90.8% 91.9% 99.1% 100.0% 93.5% 92.7% 98.0% 83.0% 88.2% 87.2% 88.6% 87.9% 97.4% 97.0% 94.9% 94.7% 95.3% The students may end up in the following jobs after completion: Food Preparation and Service Occupations -Chefs, cooks, and other kitchen workers Bakers, bread, and pastry Cooks, institution or cafeteria Cooks, restaurant Cooks, short order and fast food Food preparation workers Food workers, Precision Personal Chefs -Bakers, manufacturing -Butchers and meat cutters -All other precision food workers -Inspectors, testers, and graders, precision 5

6 Comments on FTES: The FTES are still reflective of a relatively new program with lower CAPS. FULL TIME EQUIVALENT STUDENTS OVERALL TERM FTES FTES FTES FTES FTES Summer TOTAL FTES Comments on Fill Rates: The Fill Rates are highest in the introductory level courses, such as CUL210 and CUL149, which do not have prerequisites. Articulation guidelines are in place and high school students receive credit for specific courses in the Culinary Arts curriculum. The last program review suggested mini certificates of proficiency, which are now called certificates of specialization. These have been approved and students are receiving these certificates now and enrollment has improved. COURSE S OVERALL Summer Sum Sum Sum Sum Sum ENROLLMENT %. ENROLLMENT 63.8% 75.4% 67.8% 71.7% 82.2% ENROLLMENT 59.0% 80.0% 77.8% 100.0% 88.7% ENROLLMENT 60.9% 77.7% 73.0% 81.9% 85.4% Degrees Awarded Culinary Arts Count Column Total N %

7 Comments on Data of Nutrition Classes: All values excellent; well-established courses. COURSE ENROLLMENTS OVERALL TERM COUNT COUNT COUNT COUNT COUNT Summer TOTAL ENROLLMENTS Summer COURSE S OVERALL Sum Sum Sum Sum Sum ENROLLMENT 82.9% 75.7% 74.0% 86.3% 86.3% ENROLLMENT 107.0% 94.7% 106.5% 106.4% 99.6% ENROLLMENT 87.6% 86.5% 86.5% 91.6% 99.6% ENROLLMENT 95.0% 89.2% 93.8% 97.1% 98.7% FULL TIME EQUIVALENT STUDENTS OVERALL TERM FTES FTES FTES FTES FTES Summer TOTAL FTES

8 Summer COURSE AND OVERALL Count Count Count Count Count 81.0% 62.0% 59.1% 72.7% 72.5% 94.0% 90.0% 75.8% 85.7% 85.3% 72.3% 74.7% 68.6% 66.3% 73.9% 80.4% 87.3% 80.6% 81.9% 85.9% 73.3% 69.8% 67.5% 68.0% 74.8% 85.0% 84.3% 82.0% 80.1% 86.8% 73.5% 71.6% 67.5% 67.5% 74.3% 83.7% 86.0% 80.9% 81.3% 86.3% Summer TOTAL WEEKLY STUDENT CONTACT HOURS PER FULL TIME EQUIVALENT FACULTY TSCH/FTEF TSCH/FTEF TSCH/FTEF TSCH/FTEF SECTION TSCH SECTION TSCH SECTION TSCH SECTION TSCH Sum Sum Sum Sum Sum IV. Program Outcomes Assessment: Assessments are being conducted for each class and results are expected to be reviewed at the end of the 2011 semester. V. Program Improvement(s): The Whole Foods certificate and Nutrition certificate were added and all classes were full. Several students have graduated in all of the CUL and NUTR certificates; college data is incomplete. VI. Program Development/Forecasting A. Webpage Development B. Professional Growth and Travel for All Faculty C. Instructional Budget (Classroom materials, DVD s, reference books) D. Non-Instructional Budget E. Curriculum Development Funds F. Honorariums G. Upgrade/replace existing faculty & classroom computers and equipment 8

9 H. Maintain Staffing for Front Desk 7:30-5:00 VII. Anticipated Program and/or Scheduling Changes A. Work Experience Course: To allow more hands on training as a part of the Certificate and Degree. B. Coordinate with Hospitality on major courses and time offered. C. Coordinate with Math Department on different ways to offer CUL Math. VIII. Facility Changes A. SLO Campus Facility: The Whole Foods Certificate part of Cuesta College s Culinary Arts program has been held at the SLO Campus Kitchen. This is an ideal educational facility in that it would eventually allow the full experience of Culinary Arts, utilizing the existing kitchen and dining room for both the front of the house hospitality program and food production. The program would be the on- campus dining experience for all students and faculty, as well as catering for special events and generating an income to better fund the cost of the program. Although this was in our Unit plan for the past 3 years, the college leased the facility to a contractor for several years. Consequently, our immediate desire is to utilize the SLO facility on a part-time basis and continue to look at other facility options. The cost analysis has been completed; utilizing the existing SLO kitchen is considerably less money than building a new facility (see Budget below). IX. Staffing Projections A. Student & Hourly Front Desk Employees B. Minimum qualifications for faculty teaching in the Culinary Arts program mirror the Disciplines List and are, at a minimum, an Associate Degree and six years of experience. The courses at the Academy are staffed by part-time faculty members. Eventually Cuesta College should have its own full-time Culinary Arts faculty member. X. Overall Budgetary Issues To achieve the target skills and knowledge the make up the Program Learning Outcomes of the Culinary Arts Program, Cuesta College must commit to a highly defined and expensive Career and Technical Education Program. Our curriculum targets the market with the highest employable percentage. Quality must not be sacrificed to diminished funds. Culinary Arts expects its budget will remain the same or be reduced. This means the Culinary Arts Program will need to look to the Foundation, CTEA, and other grant funding opportunities to meet our facility, equipment, and staffing needs. The hope is to maintain our current level of course offerings, but Culinary Arts will have to absorb cuts as will the entire Human Development Division. When the budget crisis is solved and programs are allowed to grow we would like to offer the Whole Foods certificate program each semester and replace any Culinary Arts classes lost to budget cuts. This fiscal analysis will apply to all 6 departments in the Human Development Division. For more detailed forecasting see the Culinary Arts APPW. 9

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