Program & Curriculum Development. Face Validation Culinary Arts

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1 Program & Curriculum Development Face Validation Culinary Arts

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3 Face Validation at Red River College The Face Validation process is designed to be a non-intervention, low consultation element of the Quality Assurance in Curriculum model at Red River College. Face Validation assesses a program against its own standards and those of similar programs. The elements of the Face Validation process are: Environmental scan - A form of peer review that determines the conformance of RRC programs with similar programs offered by other colleges Employment Prospects - Employment information retrieved from the federal government s Labour Market Information (LMI) system is used to report on the local and national employment prospects for the occupation(s) that the program graduates will be prepared to enter. Good Practices in Curriculum Indicators - A checklist of practices that help to ensure that a program's curriculum is current and relevant to the industry sector it serves, and reflects new curriculum approaches identified in the College s current operational plan. Data Configuration and Benchmarking - Program data is reported on and benchmarked against College-wide standards (program performance compared to the average performance of similar College programs). These reports are prepared by Red River College s Research and Planning Department and are based on enrolment and learner outcomes data available through the Student Information System and learner satisfaction data available through the Graduate Satisfaction and Employment Survey and the Student Evaluation of Program Survey. The reports include data on: 1. Program Demand 2. Enrolments 3. Graduates 4. Retention and Graduation 5. Selected Indicators of Satisfaction 6. Graduate Employment It should be noted that these reports are based on data that is available for the most current 5-year reporting period and, as a result of variances in the currency of available data, the reporting period for the learner outcomes and satisfaction is one year behind that found for the enrolment. The reports that are produced as a result of the Face Validation process will assist Deans and Chairs in assessing the overall health of their programs, and can serve to provide them with direction for program improvement.

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5 Table of Contents Culinary Arts Program Description... 1 Face Validation Summary... 2 Environmental Scan Analysis... 2 Employment Prospects... 3 Good Practices in Curriculum Indicators... 3 Data Configuration and Benchmarking Analysis... 3 Environmental Scan... 6 Employment Prospects Good Practice in Curriculum Indicators Data Configuration and Benchmarking Report... 22

6 Glossary of Terms New Applications: The number of new applications that were received between July 1 and June 30 - does not include those applications that were received in previous years and remain active. New Completed Applications: The number of new applicants who have completed the application process. Quotas: The enrolment quotas that were established for the first year of the program. Enrolments: The number of students who were enrolled in the first year of the program. Graduates: The number of students who met the requirements for graduation. Retention Rate: The proportion of all students who first enrolled in a given academic year and who remained enrolled for the duration of their program. Attrition Rate: The proportion of all students who first enrolled in a given academic year and who discontinued enrolment prior to the completion of their program. Non-Graduation Rate: The proportion of all students who first enrolled in a given academic year and who did not receive a diploma or certificate, either because they did not meet the requirements for graduation or they did not apply to graduate. Graduation Rate: The proportion of all students who first enrolled in a given academic year and who met the requirements for graduation, applied to graduate and received a certificate or diploma. College Conformance Range: The College Conformance Range is the benchmark that has been established for use when comparing an individual program s performance to that of similar College programs. The range has been established at two standard deviations above and below the average rate for all certificate or diploma programs.

7 Face Validation Culinary Arts Culinary Arts Program Description 1 Culinary Arts develops introductory, advanced, and specialty culinary skills designed to prepare students to meet the challenges of an increasingly sophisticated and demanding hospitality industry. The program also offers courses in communications, computer applications, plus introductory supervisory skills. Students wishing to continue their education in RRC s Hospitality and Restaurant Management program are eligible for credit in common courses completed. 1 Red River Catalogue Accessed October 27,

8 Face Validation Summary Face Validation Summary The following are highlights taken from the Environmental Scan, Employment Prospects, Good Practices in Curriculum and Data and Benchmarking Analysis reports that comprise the Face Validation deliverables. Environmental Scan Analysis Colleges Scanned Red River College (RRC) Culinary Arts George Brown College Culinary Management Program Holland College Culinary Arts Northern Alberta Institute of Technology (NAIT) Culinary Arts Nova Scotia Community College (NSCC) Culinary Arts Southern Alberta Institute of Technology (SAIT) Professional Cooking Credential Awarded All programs offer a diploma. RRC offers an optional one-year certificate exit. Program Length All programs are two year programs. SAIT has three semesters with a 16 week internship between the second and third semesters. Program costs Because of the varying formats of each website, tuition fees, materials, student service and auxiliary fees, books, supplies and incidentals such as laundry are represented in different categories. Program fees range from $7,319 (NSCC) to $16,854 (Holland College). RRC has the second highest fee at $14,029. Entrance Requirements All programs with the exception of SAIT require Grade 12 or equivalent. SAIT requires a Grade 10 minimum and mandatory attendance at a week-long orientation prior to the start of the first semester. RRC requires students to attend a mandatory information session. Holland requires a résumé including work and volunteer experience. Due to high demand, RRC programs are only open to Manitoba residents. Program Delivery All programs are full-time except for George Brown which offers a part-time option for the first year. NSCC offers some courses online. Number of Intakes Five (5) of the six programs have two (2) intakes, one in September and another in January/February. Experiential Learning Component RRC offers two paid co-op placements. Holland offers a paid internship. NSCC and SAIT offer an internship but did not indicate whether it is a paid internship. NAIT has a required 150 hour volunteer work experience which can be done in November/December or March/April. George Brown did not indicate whether there is an internship or work experience component but offers a course titled Industry Mentor/Externship. 2

9 Face Validation Culinary Arts Related Credentials Students who successfully complete the RRC, NSCC, NAIT and SAIT programs will receive credit toward Provincial Apprenticeship. RRC graduates are eligible for Levels 1 and 2 Cook Apprenticeship. NAIT graduates are eligible to write the Level 3 apprenticeship exam. SAIT, RRC, GBC and HC have articulation agreements with universities. RRC graduates who wish to continue in the related Hospitality and Tourism Management program are eligible for credit transfer of common courses. Employment Prospects Employment prospects for chefs in Manitoba are expected to be good in the period The National work prospects are rated fair. Good Practices in Curriculum Indicators Curriculum is reviewed twice a year and updates are ongoing. Additional contributions are also made via monthly meetings with the Canadian Culinary Federation Winnipeg Branch and industry and co-op partners. Advisory committee meetings are held twice a year. The last meeting was in October The curriculum is aligned with the Professional Cooking National Occupational Standards. The curriculum is very relevant based on employer satisfaction of graduate skills and attitudes. Graduates receive credit for both levels of the Cook Apprentice program, allowing them to write their Red Seal exam once they have reached the required level of practical work hours. Graduates also receive credit towards studies at Ryerson University. Some courses offer RPL. Curriculum for all courses in the program is available on a 24 hour daily basis to all learners and instructors using The Learning Manager course management software. Cook apprenticeship training is offered in the Aboriginal community of Nelson House, Manitoba. Data Configuration and Benchmarking Analysis This report provides the data and benchmarking analysis for the Culinary Arts program. Program data is reported on and benchmarked against College-wide standards (program performance compared to the average performance of similar College programs). These reports are prepared by Research and Planning and are based on enrolment and learner outcomes data available through the Student Information System and learner satisfaction data available through the Graduate Satisfaction and Employment Survey and the Student Evaluation of Program Survey. The reports are a fundamental part of the College s quality assurance system. The reports include data on: I. Program Demand II. Enrolments III. Graduates IV. Attrition, Retention and Graduation V. Selected Indicators of Satisfaction VI. Graduate Employment VII. Program Benchmarking 3

10 Face Validation Summary It should be noted that these reports are based on the most current data for a 5-year reporting period and, as a result of variances in the currency of available data, the reporting period for the learner outcomes and satisfaction reports is one year behind that used for the program demand and enrolment reports. The full Data Configuration and Benchmarking Report, as prepared by Research and Planning, can be found at the end of this document. The table on the next page is an excerpt from that report that summarizes information from 12 of the data series and provides a score for comparison with other College diploma programs. 4

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12 Environmental Scan Environmental Scan College RRC GEORGE BROWN HOLLAND Red River College George Brown College Holland College 2055 Notre Dame Ave Faculty of Hospitality & 140 Weymouth Street Winnipeg, Manitoba, Tourism Charlottetown, PE R3H 0J9 300 Adelaide Street East, C1A 4Z1 (204) Room 111 Toll Free: (888) Toronto, ON (416) URL /ProgramInfo.aspx?Region Code=WPG&ProgCode=CULAF- DP /Marketing/FTCal/chefschool /H100.aspx Program Culinary Arts Culinary Management Program Credential Diploma o Optional one-year Certificate exit Program Fees Year 1 Tuition $5, Books and Supplies $1, Other Fees* $97.00 Year 2 Tuition $ 6, Books and Supplies $ * Fees for the Certified Food Handler Training Program Level 1 ($32.00), and Emergency First Aid Course ($65.00). Diploma Year 1 Tuition, materials, student service and auxiliary fees: $ 3, Uniforms: $100-$125 Knives: $175-$200 Small wares: $50 Books: $400 Black safety shoes: $100 Year 2 Tuition Not stated admissions/full_time_programs /culinary_arts/index.php - contact Culinary Arts Diploma Year 1 Tuition $5, Student Union & Health Insurance Fee $ Lab fee $ Leased Books $ Purchased Books $ Knives $ Uniforms & Laundry $1, Total: $8, Year 2 Tuition $5, Student Union & Health Insurance Fee $ Lab fee $ Graduation fee $75.00 Leased Books $ Purchased Books $90.00 Knives $ Uniforms & Laundry $ Total: $8,

13 Face Validation Culinary Arts NAIT NOVA SCOTIA SAIT Northern Alberta Institute of Technology School of Hospitality and Culinary Arts Street Edmonton, Alberta, T5G 2R1 (780) Nova Scotia Community College Akerley Campus 21 Woodlawn Road Dartmouth, Nova Scotia B2W 2R7 (902) Southern Alberta Institute Of Technology th Ave NW Calgary, Alberta, T2M 0L4 (Main Campus) _home_11824.htm Programs/Programs/PlanDescr.aspx?prg=CULA&pln=CULINARTS pages/cometosait/academic/ diplomas/acpk.shtml Culinary Arts Culinary Arts Professional Cooking Diploma Diploma Diploma Year 1 Tuition $3, Books/supplies/program fees $1, SA fee $ Health/Dental $ Year 2 Tuition $3, Books/supplies/program fees $ SA fee $ Health/Dental $ Year 1 Tuition $2, SA and Health fee $ Textbooks/uniforms /knives $ Food Handlers $32.00 Co-op fee $ Junior Chefs Association Fee $25.00 Year 2 Tuition $2, SA and Health fees $ Textbooks $ Junior Chefs Association Fee $25.00 Year 1 Tuition $4, SAIT fees $ Student Association fees $ Total $4, Year 2 Tuition $2, SAIT fees $ Student Association fee) $ Books and Supplies are approximately $ Total $2,

14 Environmental Scan RRC GEORGE BROWN HOLLAND Entrance Requirements Regular Admission 1. Manitoba Grade 12 and 2. A mandatory information session provided by the Hospitality Department Ontario Secondary School Diploma or equivalent* o Grade 12 English (C or U) o Grade 11 Math (M or U) or o Grade 12 (C or U) Applicants not meeting the academic requirements may also qualify for admission through completion of the Hospitality Services program (H101) with an overall 3.0 grade point average. Grade 12 or equivalent with credits at or above the general level Ability to perform physically challenging tasks Applicants may be required to participate in a group or individual interview process Résumé including work and volunteer experience with applicable dates, membership in groups, associations or athletics, awards and distinctions, and any other information about yourself relevant to the program. Pre-requisite Skills Should enjoy cooking, working with your hands, and have good manipulative skills Good physical condition is essential Able to work under pressure Able to work as part of a team with the potential to supervise, motivate, and train others as your career develops. Not stated Not stated Special Selection Criteria Due to high demand, this program is open to Manitoba residents only. Not stated Not stated 8

15 Face Validation Culinary Arts NAIT NOVA SCOTIA SAIT A minimum combined average of 65% in Grade 12 English and Math. High School Graduation Diploma or equivalent. Graduates of NSCC's Cooking Certificate program are eligible to apply for direct admission to the secondyear of this program. A minimum of 35 Alberta high school credits with at least 50% in the following courses or their equivalents: o Pure Math 10 or o Applied Math 10 and o English Language Arts 10-1 or English Language Arts 10-2 or o Humanities 10. All applicants to SAIT Polytechnic must demonstrate English Language Proficiency prior to admission, including students educated in Canada. English Language Proficiency is a requirement for all SAIT Polytechnic programs. Not stated Not stated An orientation week prior to first semester includes a pre-math test, which is a prerequisite for KMGT A standard Career Investigation is required. o The Career Investigation is a report applicants prepare as part of the student selection process for over- Not stated All applicants are required to attend an interview with a representative of the Professional Cooking Program Applicants who are successful in gaining 9

16 Environmental Scan Special Selection Criteria (cont d) RRC GEORGE BROWN HOLLAND Structure Length of Program 2 years 2 years o 4 semesters 2 years Options for taking program Full-time (continuous) o Laptop delivery Full-time Part-time o Continuing Education offers the first year of this diploma in evening and weekend courses throughout the year. Not stated Program Streams Not stated Not stated Not stated Number of intakes January and September intakes September and January intakes September and February intakes 10

17 Face Validation Culinary Arts NAIT NOVA SCOTIA SAIT subscribed full-time programs at NAIT. admission must provide proof of the following prior to the start of classes. Attend a Student-for-a- Day tour. Submit a Career Investigation Report. Provide a current resume with references. 2 years o 4 semesters of 16 weeks 2 years 56 weeks o The program consists of three semesters. The first and second semesters are taken in succession, followed by a 16- week internship and then the third semester. Full-time o Students spend 30 hours per week in class instruction. Full-time Online o Some courses may be offered online Not stated Not stated Not stated Not stated Two intakes per year o September and January o 15:1 student/ instructor ratio Not stated Fall and Winter starts 11

18 Environmental Scan Experiential learning component RRC GEORGE BROWN HOLLAND 2 paid co-op work Not stated All students are required placements to complete a mandatory o Students will spend a term of paid internship in minimum of 400 a work environment hours in a paid related to their field of culinary industryspecific study. work The placement occurs placement between the end of the first year and the beginning of second year. Program Courses Courses Credit Hours Year 1 Term 1 Communication 4 Garde Manger 6 Basic Food Preparation 5 Culinary Computer Applications 4 Introduction to Culinary Arts 3 WHMIS Workshop 0 Certified Food Handler Training Program 0 Emergency First Aid 0 Fire Safety 0 Term 2 Nutrition for Culinary Professions 3 Meatcutting & Febrication 5 Restaurant Cooking 5 Patisserie 1 5 Human Behaviour Hospitality 3 Term 3 Co-Operative Education 1 9 Semester 1 Computer Skills and Applications Nutrition and Lifestyle Banquet and Production Kitchen I Fundamentals of Butchery Culinary Skills I Theory of Food I Sanitation First Aid/Heartsaver CPR Math Foundations English Skills Semester 2 Culinary Desserts Banquet and Production Kitchen II Culinary Skills II Theory of Food II Food, Beverage and Labour Cost Control Art of Eating and Dining Wines: History and Production* Career Prep College English Math for Hospitality Culinary Industry Certifications Culinary Arts Internship Information Technology Food Math Entremetier Baking Business Communications Cold Cuisine I Stocks, Soups and Sauces Breakfast Cookery Meat and Seafood Identification and Fabrication Food Production and Service Nutrition for the Culinary Professional Food and Beverage Service Food, Beverage, and Labour Cost Control Human Resource Management Cuisine in Canada Classical Cuisine 12

19 Face Validation Culinary Arts NAIT NOVA SCOTIA SAIT Volunteer work experience takes place each year in: o November December o March April Students have five weeks in which to complete the 150-hour work experience requirement. 5 month co-op placement between Year 1 and Year2. o The goal of the fivemonth co-op placement is to have students work under a qualified Journeyperson, thus receiving credit toward the journeyperson requirements of Nova Scotia's Apprenticeship Training Division. The program includes a mandatory eight-week internship which is taken through the semester break. Hours/Credits Semester 1 Professional Cook Theory I 40/2.5 Soup, Vegetables and Starch Cookery 115/7.0 Range 115/7.0 Short Order 115/7.0 Cooking Fundamentals I 30/2.0 Sanitation 32/2.0 Organizational Behaviour I 42/2.5 Desserts 80/5.0 Semester 2 Garde Manger 80/5.0 Customer Service Skills 50/3.0 Meat Fabrication 30/2.0 Professional Experience 150/9.5 Nutrition 16/1.0 Semester 3 International Cuisine and Culture 120/7.5 Cold Buffet/Culinary Design 120/7.5 Dining Room Cuisine 120/7.5 Communications I 30hrs Introduction Human Relations 30hrs Computer Applications I 30hrs Spreadsheets I 30hrs Safety & Sani/Tools & Equip 30hrs Basic Cooking Principles 60 hrs Vegetables, Fruit & Starches I 60 hrs Cold Kitchen/ Pantry I 60 hrs Baking 60 hrs Nutrition 60 hrs Eggs & Breakfast Cookery 30hrs Meat Poultry & Game I 30hrs Wines 30hrs Stocks & Soups 30hrs Sauces 30hrs Fish & Seafood 60 hrs Vegetables, Fruit & Starches II 60 hrs Cold Kitchen/ Pantry II 30 hrs Unit Course Credits Semester 1 Breakfast Cookery 4.5 Vegetables and Pastas 4.5 Cold Foods I 4.5 Soups and Stocks 4.5 Hot Foods I 4.5 Emergency First Aid/Heartsaver 0.5 Food Safety and Sanitation 1.0 Trade Calculations 1.0 Kitchen Orientation 1.0 Kitchen Safety 0.5 Semester 1 Total 26.5 Semester 2 Business Communications 1.0 Meat Portioning 4.5 Hot Food II 4.5 Line Cookery 4.5 Baking 4.5 Culinary Perspectives 4.5 Kitchen Management II 1.5 Nutrition 1.0 Semester 2 Total

20 Environmental Scan Courses (cont d) RRC GEORGE BROWN HOLLAND Credit Hours Year 2 Semester 3 Menu Planning and Term 4 Food for Special Equipment Advance Culinary Events and Catering Fish and Seafood Skills 1 6 Culinary Cultures of the Soups, Stocks and Canadian Regional & World Flavourings Seasonal Cuisine 5 Patisserie Production Cold Cuisine II Charcuterie & and Management International Cuisine Buffets 3 Business Meat, Game, and Menu Development 4 Entrepreneurship/ Poultry Inventory Menu Management Wine Appreciation Management 4 Industry Canadian Hospitality Term 5 Mentor/Externship Law Advanced Culinary General Education Skills 2 6 Elective Kitchen Layout & Semester 4 Design 2 Business Patisserie 2 6 Communications Restaurant Service 4 Food, Wine and Human Resource Beverage Pairing Management 4 Essential Flavours of the Co-Operative Modern Kitchen Education 2 9 Hospitality Leadership Term 6 General Education Advanced Culinary Elective Skills 2 6 * Approximately $100 is Kitchen layout & required to cover dining Design 2 expenses at three of Patisserie 2 6 their industry partners Restaurant Service 4 restaurants. Human Resource Management 4 AC-066 Accreditation for Level 1 and 2 App Cook 0 Co-operative Education 2 Industry Affiliations/Related Credentials Related Articulation Agreement: Credentials o Ryerson University Accelerated ability to write Red Seal Exam after meeting practical hours requirement Students who successfully complete Graduates may be granted advanced standing at o Ryerson University o Johnson & Wales University (with campuses in Rhode Island, Florida, Ryerson University: o Graduates of Holland College's Culinary Arts program, who meet Ryerson University's entrance requirements, may 14

21 Face Validation Culinary Arts NAIT NOVA SCOTIA SAIT Hours/Credits Patisserie & Plated Menu Desserts 60 hrs Management 16/1.0 Meat Poultry & Culinary Innovation 2/1.0 Game II 60 hrs Semester 4 a la carte 60 hrs Introduction to Cooperative Gastronomy 64/4.0 Education A 525 hrs Contemporary Cuisine 120/7.5 Kitchen Management I 30 hrs Patisserie 120/7.5 Garde Manger/ Applied Computer Buffet 60 hrs Applications 20/1.5 Modern Cookery I 60 hrs Journeyman Exam Kitchen Preparation 12/1.0 Management II 60 hrs Purchasing Management 100/6.0 Modern Cookery II 60hrs Restaurant Service I 60 hrs Restaurant Service II 60 hrs Intro to WHMIS 4 hrs Introduction to NS OH&S Act 4 hrs Food Handler's Course N/A Portfolio Development N/A Standard First Aid, CPR Level A N/A Unit Course Credits Professional Internship Professional Internship 8.0 Semester 3 Cold Foods II 4.5 Patisserie 4.5 Restaurant Lunch Preparation 5.5 Restaurant Dinner Preparation 5.5 Special Project/Fat Sculpture 0.5 Special Project/Ice Carving 0.5 Food and Beverage Service 5.0 Kitchen Management III 1.5 Skill Building 1.5 Semester 3 Total 29.0 Program Total 89.5 The Culinary Arts diploma program has affiliations with George Brown College and Holland College. NAIT's program provides an open door for culinary graduates seeking Graduates of this program will be eligible for transfer credit upon registration in the Provincial Apprenticeship Program Through SAIT Polytechnic transfer agreements and institution partnerships, graduates of this program may be eligible for credit at the following universities and 15

22 Environmental Scan Related Credentials (cont d) RRC GEORGE BROWN HOLLAND the program will Colorado and North receive two years of receive credit for Carolina), and other credit toward the Levels 1 and 2 Cook leading international Bachelor of Commerce Apprenticeship. universities. Degree in Hospitality Some of the courses Graduates may be and Tourism. offered in Culinary Arts eligible for direct entry are identical to those into the Food and offered in the College's Nutrition Management Hospitality and Tourism program, if they have Management program. taken an accounting Culinary Arts Students course, or the Culinary wishing to continue Arts Italian or Culinary their education in that Arts French programs program are eligible for credit in common courses successfully completed. Graduates of High School Vocational programs are eligible for advanced standing credit in this program. Accreditation Not stated Not stated Not stated Date Accessed: December 17, 2008 December 18, 2008 April 15,

23 Face Validation Culinary Arts NAIT NOVA SCOTIA SAIT degree certification in hospitality education. Graduates who earn the Culinary Arts diploma may become members of the Canadian Culinary Federation of Chefs and Cooks After completing the Culinary Arts program, a student may write the Third Year Apprenticeship exam for a fee of $150. To become a certified journeyman cook, students must complete additional required employment hours. colleges: o University of Calgary o University of New Brunswick, Saint John Not stated Not stated Alberta Apprenticeship has accredited this program for 1,716 hours toward your journeyman certification, including all technical training periods. April 15, 2009 December 23, 2008 January 27,

24 Employment Prospects Employment Prospects Manitoba 1 Employment prospects for chefs are expected to be good in the period Employment in Manitoba in 2008 is estimated at 630. Economic conditions influence the demand for chefs. Given a positive outlook for the Manitoba economy over the forecast period it is anticipated that the demand for chefs will grow. Prospects are likely to be especially bright for chefs with training and experience in ethnic or regional cuisines. A small but growing demand exists for chefs to work in assisted living facilities that cater to elderly and or affluent citizens. A proportionally larger share of jobs for chefs are located in Winnipeg. Across industries, the greatest concentration of chefs is in Accommodation and Food Services (71%). National 2 Current Work prospects for chefs are rated fair because: Employment grew at an above-average rate. Hourly wages ($13.71) are below the average ($18.07), and the rate of wage growth is close to the average. The unemployment rate (5%) is above the 2004 average (7%). Outlook To 2009 Work prospects for chefs will continue to be fair because: The employment growth rate will likely be close to the average. The retirement rate will likely be below average, and the number of retiring workers should not contribute significantly to job openings. The number of job seekers will likely exceed the number of job openings. 1 Government of Manitoba, Manitoba Job Futures Accessed October 27, Service Canada, Job Futures Accessed January 5, 2009

25 Face Validation Culinary Arts Good Practice in Curriculum Indicators Program Name: Culinary Arts Indicator: The program employs a structured mechanism or mechanisms for curriculum review and updates at the program level. 1. What mechanism(s) are employed at the program level to ensure that curriculum is updated on a regular basis? On-going work of a Curriculum Development Committee Frequency of curriculum updates Curriculum is reviewed twice a year by faculty and Chair /Dean. Curriculum is updated on an ongoing basis. Instructors will find new resources which are incorporated into their courses. As learners indicate they have problems with certain concepts or skills, new learning activities will be developed to help provide them with additional opportunities to practice. Since this is a practical, hands-on program, the recipes learners prepare in labs are updated on a regular basis to reflect the types of meals that customers are ordering in restaurants. While not as frequent, changes also occur at the course level in order to maintain currency and relevance to industry practices as well as to maximize opportunities for effective learning. For example, since the last curriculum validation, Basic Food Preparation 2 has been reworked into Canadian Regional and Seasonal Cuisine. While the original course was a good fit in the program when it was a first year course, with the change over to semesters, this course found itself in the second year. It was felt that a focus on regional and seasonal cuisine was more relevant and challenging for second year students. As well, changes to the timing of courses also occur. In the program s first semester, the content of the Sushi and Sculptures course were added to the Garde Manger course, since the topics were closely related to the types of work done in the cold kitchen. The two weeks used to cover this course were then split between both Garde Manger and Basic Food Preparation. The content could easily be covered in the Garde Manger course with an additional week. This also provided the Basic Food Preparation course with an additional week of lab and classroom time, allowing students the opportunity to learn more effectively as the content was quite heavy and time to cover all topics was often quite tight. Program instructors view courses to be organic and work to enhance course content on an ongoing basis to meet the needs of what is being done in industry as well as to address the changing needs of learners. Periodic accreditation reviews Accrediting Body Date of last review 19

26 Good Practice in Curriculum Indicators Other Frequency of reviews Indicator: The program employs a structured mechanism or mechanisms for industry consultation and input into the curriculum. 2. Does the program have an active Advisory Committee? X Yes No If no, why not? 3. How often does the Advisory Committee meet? Twice a year 4. When was the last meeting of the Advisory Committee? October In what other ways is industry consulted and/or is given the opportunity to provide input into the curriculum? Monthly meetings with the CCFCC Canadian Culinary Federation Winnipeg Branch. Industry meetings and meetings with co-op partners. Indicator: The program endeavours to enhance curriculum by incorporating new approaches identified in the Red River College Operational Plan. 6. Which of the following curriculum approaches has the program incorporated or is in the process of incorporating? a b c Curriculum is stated using learning outcomes format. Yes College-wide learning outcomes (employability skills) are integrated into the curriculum. Yes Recognition of Prior Learning (RPL) processes are used to award credit. Some courses have established RPL processes. d Course outlines follow the Standardized Course Outline Format approved in Yes e Curriculum is aligned with existing national and/or international standards. Yes Professional Cooking National Occupational Standards 20

27 Face Validation Culinary Arts f g h i j k Curriculum is articulated with other educational institutions. Yes graduates receive credit for both levels of the Cook Apprentice program, allowing them to write their Red Seal exam once they have reached the required level of practical work hours. Program graduates also receive credit towards studies at Ryerson University. Curriculum is relevant to the realities of a diverse workplace and a global marketplace. Yes, students are exposed to diversity both in theoretical course concepts as well as through group project and practical lab work. This is reinforced through experiences in their Coop work terms, both locally as well as work done in other provinces or countries. Feedback from out-of-province and international employers (as well as subsequent requests for additional Coop students) has indicated a high level of satisfaction with student skills and attitudes, helping to confirm that the program curriculum is meeting the needs of the global marketplace. Curriculum is reflective of the diverse and evolving needs of Aboriginal students and communities. Extended cooks apprenticeship training offered and applied at Nelson house, on side training Curriculum is presented using multiple delivery formats (e.g. print materials, A/V presentations, lectures, discussion, group projects etc.). Yes a variety of resources and methods are used, including print, Internet resources, practice activities and quizzes, videos, lectures, demonstrations, individual and group projects, hands-on practice, theory tests and authentic assessment methods. Curriculum is presented on-line as a complement to classroom, site-based delivery. Yes curriculum for all courses in the program is available on a 24 hour daily basis to all learners and instructors using The Learning Manager course management software. This allows students to continue learning course content outside of formal class and lab hours. Other 21

28 Data Configuration and Benchmarking Report Face Validation Culinary Arts Data Configuration and Benchmarking Reports are prepared by Red River College s Research and Planning Department for the Face Validation process. The report for the Culinary Arts program follows on the next page. 22

29 Culinary Arts %0315% and Benchmarking Report % % % % % % % % % % % Research & Planning March % % Face Validation Data Configuration

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31 Face Validation Data Configuration and Benchmarking Report Culinary Arts Table of Contents Introduction... 2 Summary Report... 3 Program Demand... 4 Enrolments... 4 Graduates... 5 Attrition, Retention and Graduation... 5 Selected Indicators of Satisfaction... 6 Graduate Employment... 7 Program Benchmarking... 8 Glossary... 9 Technical Appendix Research and Planning 1

32 Face Validation Data Configuration and Benchmarking Report Culinary Arts Introduction This report provides the data and benchmarking analysis for the Culinary Arts program. Program data is reported on and benchmarked against College-wide standards (program performance compared to the average performance of similar College programs). These reports are prepared by Research and Planning and are based on enrolment and learner outcomes data available through the Student Information System and learner satisfaction data available through the Graduate Satisfaction and Employment Survey and the Student Evaluation of Program Survey. The reports are a fundamental part of the College s quality assurance system. The reports include data on: 1.0 Program Demand 2.0 Enrolments 3.0 Graduates 4.0 Attrition, Retention and Graduation 5.0 Selected Indicators of Satisfaction 6.0 Graduate Employment 7.0 Program Benchmarking It should be noted that these reports are based on the most current data for a 5-year reporting period and, as a result of variances in the currency of available data, the reporting period for the learner outcomes and satisfaction reports is one year behind that used for the program demand and enrolment reports. This report has been prepared by Red River College s Research and Planning Department and any questions should be directed to the Research and Planning Department, Research and Planning

33 Face Validation Data Configuration and Benchmarking Report Culinary Arts Research and Planning 3

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36 Face Validation Data Configuration and Benchmarking Report Culinary Arts 6 Research and Planning

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38 Face Validation Data Configuration and Benchmarking Report Culinary Arts 8 Research and Planning

39 Face Validation Data Configuration and Benchmarking Report Culinary Arts Glossary Attrition Rate - the number of students who prematurely terminated their enrolment divided by the total number of students enrolled for a given year. Cooperation Rate - the number of returned surveys divided by the total number of delivered surveys. The Cooperation Rate takes into account undeliverable surveys due to incorrect contact information. Graduation Rate - the number of students who met the requirements for graduation divided by the total number of students enrolled for a given year. Non-graduation Rate - the number of students who completed their program but failed to complete all graduation requirements divided by the total number of students enrolled for a given year. Response Rate - the number of returned surveys divided by the total number of mailed surveys. Retention Rate - the number of students who are currently on program, graduates or non-graduates, divided by the total number of students enrolled for a given year. Standard Deviation - the square root of the average squared deviation from the mean it is a statistic that tells you how tightly all the various samples are clustered around the mean in a set of data. Table of effect sizes - The effect size indicates the direction and magnitude of the difference between the program score and the benchmark. (For an explanation of how the effect size is calculated see the note below the table.) A positive sign indicates that the program's mean was greater than the benchmark; a negative sign that the program's mean was below the benchmark. In practice, an effect size of less than.2 is often considered as near the average, less than.5 slightly above average, less than.8 above average, less than 1.2 much above average, and 1.2 or more as well above average. Research and Planning 9

40 Face Validation Data Configuration and Benchmarking Report Culinary Arts Technical Appendix Student Evaluation of Program Survey This report uses data from the Student Evaluation Program Survey (SEPS). The annual SEPS is part of Red River College s commitment to understand the attitudes and feelings of students towards their college experiences. Each year students, in all programs, are surveyed towards the end of their program of study to gather information on a wide variety of aspects of the College. The data are used across the College to improve programs and services to students. Selected questions from the survey are part of Program Face Validations and are used as key College performance indicators. The survey questionnaire includes demographic questions and forty-four questions concerning students experiences with College programs, facilities and services, as well as questions related to co-op or work placements/practicums or clinical placements. Scope of the Survey: Students from certificate, diploma and advanced diploma programs, as well as from apprenticeship, no award and programs delivered in partnership with external agencies are surveyed during the last term of the program. Students of contract programs are surveyed. Methodology: The survey is conducted annually during the last term of each program. To ensure anonymity class time is allocated without the instructor being present. A student volunteer collects survey materials from each student and seals them in a return envelope directed to Research and Planning. Response Rates: All program students who were in class were surveyed and a proportion of this population responded. The results in this report are based on those respondents. The survey methodology and fielding process does not allow for the calculation of response rates, although, anecdotally, most students in class respond. Graduate Satisfaction and Employment Survey As a component of understanding the experiences of RRC graduates, to assist in the evaluation of programs and to ensure public accountability, Red River College surveys its graduates on an annual basis. The survey collects data related to the graduates employment status, salary, occupation and skill use. Graduates are also asked to indicate their level of satisfaction with the education received at Red River College. The analyzed data from the completed and returned surveys are presented in an annual report for each program. Scope of the Survey: Graduates from advanced diploma, diploma and certificate programs, as well as from programs delivered in partnership with external agencies were sent surveys six months following graduation. The total number of graduates varies by year. Graduates from Apprenticeship programs and Academic Development Services are not included in the survey. Graduates from Continuing Education programs also participated in the survey, using a different survey instrument. Methodology: The survey fielding consists of two phases. In the first phase a survey questionnaire and personalized letter are sent to each student who graduated. A second survey and letter is sent to those who did not respond to the initial request. In order to maximize the response rates for individual programs, phase 2 involves a telephone survey of the non-responding graduates to phase 1. Response Rates: All program graduates were surveyed (this is a census) and a percentage of this population responds in each year. The results in this report are based on those respondents. The number of graduates responding varies from year to year with response rates 1 tending to be between percent and cooperation rates 2 tending between Percent. 1 Response rates are calculated on the total number of mailed surveys. 2 Cooperation rates are calculated on the number of delivered surveys (that is, the number of respondents who were contacted by either mail or telephone). 10 Research and Planning

41 Face Validation Data Configuration and Benchmarking Report Culinary Arts Retention, Attrition and Graduation Reporting System Retention, Attrition and Graduation Reporting systems are not uncomplicated. In general, and for illustration, retention rates are a measure of academic progression of a group of student from one period of time to the next, while graduation rates are a measure of those students successfully completing their academic program. There are several methodologies that are used by post-secondary educational institutions to monitor and report. Such methodologies need a common set of definitions and a consistent application of tracking techniques across all programs in an institution. One very common method used at many universities and college is a cohort system tracking system. In general, such systems track cohorts (the definition of the cohort may vary according to the subject of interest; however, the most common cohorts studied are first-time enrolments in a specified term and in a specific program) across time and do not track individual students. One method in a cohort system is to have retention rates considered as the percentage of students in a given cohort who persist over a specified time. This is not the method used here at RRC. The student tracking method in place here was developed in conjunction with the Council of Post-Secondary Education and applies to all colleges in Manitoba. The system is a student flow model and tracks individual students (all students) over time to monitor retention, attrition, non-graduation and graduation rates. The system tracks individual students from entry into a program to their final program status (for RRC and other Manitoba colleges: graduate, non-graduate, premature termination or on-program). The intent is follow as much as possible the flow of students as they pursue their college studies. This system is more time consuming and intensive than a cohort system but does allow the College to understand how students really progress. What this means in programs where transfers and re-admissions occur is that an individual student s progress through such programs is monitored. If a student graduates, he/she will be reported under the program that he/she graduates from and the student is removed from the count of entering students in the other program. For the other final program statuses, a student will be reported under the program he/she originally started in. This methodology is applied to all college programs and is a consistent tracking system and is used to aggregate rates for official College reporting to COPSE. Research and Planning 11

42 Face Validation Data Configuration and Benchmarking Report Culinary Arts Program Benchmarking The College program benchmarking system methodology was developed based on industry process control systems. The system was designed because of the need for College-wide consistently applied standards for programs to assist in improvement and to establish benchmarks that take into account variations from year to year and the nature of survey and student information system data. The College has two levels of benchmarks, external benchmarks against comparable colleges for aggregate performance ratings and internal standards based on the college overall performance. Individual program performance is compared to the average performance of similar College programs. This methodology has been adopted to apply to all programs. The overall method ensures the College is benchmarked externally and that academic programs are benchmarked internally against College wide benchmarks standardized within statistically defined parameters. Certificate programs are only compared to certificate programs and diploma programs are only compared to diploma programs. 12 Research and Planning