Program Proposal Associate in Applied Science in Culinary Arts. Elizabethtown Community and Technical College

Transcription

1 Program Proposal Associate in Applied Science in Culinary Arts Elizabethtown Community and Technical College March 11, 2011

2 3 Kentucky Community and Technical College System Proposal for Initiation of a New Degree/Diploma Program Credential to be Awarded Associate of Applied Science Program Name Culinary Arts Options: Culinary Arts, Food and Beverage Management, and Catering and Personal Chef College ECTC Proposed Starting Date For technical colleges, indicate campus Fall 2011 offering Program (check all that apply) Main X Branch Extension CIP Code _ CIP Taxonomy Title _Culinary Arts College President/CEO Date

3 Kentucky Community and Technical College System Board of Regents Academic Affairs and Curriculum Committee I. Program Description New Program Proposal Evaluation Format A. Does the proposal include a program description including the program s goal(s) and the role of program graduates? (If program graduates are prepared to fill a number of different positions, a list of specific kinds of jobs for which graduates are qualified should be included.) Yes; pages 4-5. B. Does the proposal identify the program competencies (tasks)? Yes; pages C. Is there an approved curriculum for this program in the KCTCS program inventory, i.e., is the program already offered by at least one other college? Yes; pages D. If this is a program with multiple options, is it clear which option(s) will be offered and that the option(s) to be offered is/are needed for meeting workforce needs? Yes; 4-5 E. Is the proposed curriculum consistent with the program definitions in the KCTCS Policy on Collaborative Program Development approved by the Board of Regents? Yes; page 13. F. Does the proposal demonstrate that development of the new curriculum was driven by local, regional, or national factors? Yes; page 3; 14. G. Does the proposed program avoid all unnecessary duplication? Yes; page 15. H. Is there evidence (e.g. letters of support from other institutions, meeting notes from collaborative meetings regarding the program, draft articulation agreements) of optimal intra- and inter-institutional collaboration as specified in the KCTCS Policy on Collaborative Program Development? Yes; page 13, and Appendices G and H; L-O. i

4 I. Was consideration given to the potential for delivery of all or part of the proposed program by distance learning technologies? Yes; Page 12 II. Program Objectives A. Does the program proposal provide evidence of strong and compelling community/workforce needs that would be met by this program? (e.g. surveys of potential employers, letters from business and industry, advisory committee minutes) Yes; Pg. 14 and Appendix C and H. B. Is sound rationale provided to justify projected student enrollment/completion rates? Yes; Pg. 15 and Appendix C. C. Is there evidence that a program advisory committee has been established for this program including a list of committee members and their addresses? Yes; Pg , Appendix F. D. If professional programmatic accreditation is available for this program, will accreditation be sought for this program? Yes, Page 6. E. If optional programmatic accreditation is not planned, is the justification for not seeking accreditation sufficient? N/A III. Program Evaluation A. Is it clear how program evaluation will be used for continuous program improvement? Yes, Pg. 12, Appendix B and E B. Are both short-term and long-range goals addressed (e.g. matching graduation rates with workforce needs)? Yes, Pg. 12, Appendix B, C, and E. IV. Program Resources A. Are the needed facilities available to support this program? Yes, Pg. 17 B. If new funding is required, has the proposal explained how the program will be supported? N/A, No new funding is requested. C. If reallocated funds are being used to support the program, will other programs/services be negatively affected? (The source of internally reallocated funds should be clearly identified.) N/A D. Does the proposal provide for an adequate number of qualified faculty? Yes, Pgs. 17 and Appendix K. ii

5 EXECUTIVE SUMMARY Associate in Applied Science in Culinary Arts Elizabethtown Community and Technical College A Proposal for Initiation of a New Degree Program Mission, Influence, Organization The proposed Associate in Applied Science degree in Culinary Arts is consistent with the Kentucky Community and Technical College System (KCTCS) and institutional missions. Development and implementation of an Associate in Applied Science degree in Culinary Arts at Elizabethtown Community and Technical College (ECTC) expands the opportunity to provide quality, affordable, and accessible educational opportunities for citizens in north-central Kentucky. The AAS in Culinary Arts specifically relates to the college s mission to prepare individuals to excel in a complex workforce. Elizabethtown Community and Technical College takes pride in supporting the Kentucky Community and Technical College System (KCTCS) strategic agenda to improve the quality of life and employability of the citizens of the Commonwealth by offering postsecondary education programs, training, and services. Program Description The Culinary Arts program is designed to prepare students for careers in Culinary Arts, Food and Beverage Management, Restaurant Management, Catering, Institutional Food Service, and as Professional Chefs. Course work covers a broad spectrum: the preparation of basic and specialized foods, catering and special event planning, international cuisine, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, purchasing, and culinary fundamentals. Students work in commercial kitchen/laboratory and dining room through the course of study. The program uses the teaching philosophy of the American Culinary Federation, the Academy of Chefs, the National Restaurant Association Education Foundation, and the American Personal Chef Association. The program competencies are those of the American Culinary Federation. Supportive Data According to the Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, Edition, Chefs, Head Cooks, and Food Preparation and Serving Supervisors, employment of chefs, head cooks, and food preparation and serving supervisors is expected to increase by six percent over the decade. Growth will be generated by increases in population, a growing variety of dining venues, and continued demand for convenience. As more iii

6 people opt for the time-saving ease of letting others do the cooking, the need for workers to oversee food preparation and serving will increase. According to the National Restaurant Association (NRA), the restaurant industry employs about 12.7 million people, or nine percent of the U.S. workforce. The restaurant industry is expected to add 1.3 million jobs over the next decade, with employment reaching 14 million by The number of foodservice managers is projected to increase eight percent from 2010 to In addition, the NRA projects 9.4 percent growth (17,200) in new job opportunities for Kentucky by According to the Kentucky Office of Employment and Training, projected annual job vacancies for the Lincoln Trail area for Chefs, Cooks and Food Preparation Workers, Food Service Management, and Supervisors of Food Preparation and Serving Workers are 2, 73, 14, and 18, respectively. Resources Elizabethtown Community and Technical College is currently approved to offer diplomas and certificates and has facility space, equipment, and resources to implement the program. No additional funding is required. Conclusion The proposed program is consistent with the missions of KCTCS and ECTC. There is an approved curriculum for the program. Local and state needs support the program s establishment. Current resources are available to implement the program. Approval of this program will assist the college in meeting local and state needs. iv

7 Table of Contents I Mission, Influence, Organization 1.01 Consistency with Mission Internal/External Influences Relationship to Organizational Structure 3 II Program Description 2.01 Curriculum Didactic/Clinical Relationship Accreditations/Certifications Admission Criteria/Standard Procedures Objectives/Evaluation Scheme Advisory Committee Plans for Articulation/Transfer 13 III Supportive Data 3.01 Workforce Requirements Similar Programs in Kentucky Comparative Programs in other States Enrollment/Productivity. 15 IV Resources 4.01 Resources Required Expenditures Sources of Revenues.. 18 Form Form 1A. 22 Form 2 23 V Appendices A B Mission Statement, Vision, Strategic Goals Annual Planning v

8 C D E F G H I J K L M N O Workforce Data and Occupation Outlook Curriculum and Semester Sequencing Evaluation of Courses and Student Learning Outcomes for selected General Education courses. Advisory Committee Minutes Transfer/Articulation Agreement Letters of Support Library Letter Five-year Productivity History Vita for Program Initiators Articulation Agreement Sullivan University Articulation Agreement Sullivan University Articulation Agreement Sullivan University Articulation Agreement KCTCS/WKU vi

9 New Degree/Diploma Request Format I. Mission, Influence, Organization 1.01 Consistency with Mission State the relevance of this program to the institution s mission and to it s longrange instructional plan. Elizabethtown Community and Technical College (ECTC) is a comprehensive open access college that prepares people to live and work in a constantly changing world through dynamic teaching and learning environments. ECTC accomplishes its mission by providing: Associate in Arts and Associate in Science degree programs which provide students with the opportunity to complete the first two years of a baccalaureate degree. Associate in Applied Science degree, diploma and certificate programs as well as courses to prepare individuals to excel in a complex workforce. Continuing and life-long education, short-term customized training for business and industry designed to strengthen the work force and expand the life skills, knowledge and cultural enrichment of the community. Developmental education courses to prepare individuals for success in transfer and technical courses. Associated services that support student development and success such as academic advising, library services, learning labs, assessment, career counseling, and cultural enrichment activities, among others. The AAS in Culinary Arts is consistent with our mission and also our Strategic Plan goal to: Advance excellence and innovation in teaching, learning and service Objectives: 1. Increase credential offerings relevant to individuals and communities Increase student access, transfer and success. Objectives: 1. Increase transfer rate 2. Expand access 3. Develop strategies to assist student development and achievement of goals Enhance the economic and workforce development of the Commonwealth with the 1. Continue workforce competitiveness initiative 1

10 The Culinary Arts program goals are aligned with the college and KCTCS system in that it excellence in teaching and learning and offering students the credentials to be competitive in the workforce. By offering the program specific AAS degree in addition to our current list of diplomas and certificates, student access and success increases by making a variety of learning opportunities available. See Appendices A and B (ECTC Mission Statement and Goals/Annual Plan ) 1.02 Internal/External Influences a. Briefly describe any identified institutional, local, and regional needs to which the proposed program would be responsive (do not include workforce data). With the AAS degree, ECTC will be able to serve a greater market in the workforce, making graduates more marketable to employers and increasing their competitiveness in the job market and in their careers. There are numerous companies requiring skilled workers that are becoming increasingly more technologically sophisticated, global in focus, and organizationally complex. Workers will need to possess a greater variety of skills and a comprehensive education. Within the trades businesses are faced with increasing regulation and public performance-related pressures. This degree program will enable workers already employed to adapt to the needs of their changing workplaces and become leaders in their chosen occupational field. The degree will also prepare new workers in the field to become adaptable to workplace changes and give them a broader perspective of the industry s role in local, regional, and national economy. This degree will be used by ECTC in the mission to develop brighter and well trained workplace employees. See Appendix H (Letters of support). b. Describe any exceptional circumstances that favor the development of this program. For example, special facilities, grants, patrons, etc. Based on the current economic and employment situation, workers must have higher credentials and become competitive in the market. The current GOTS degree does not carry the same weight as a program specific AAS degree. Our students need to be competitive on paper as well as in person. c. Identify current issues and anticipated trends that are likely to impact the proposed program and describe the expected impact. Elizabethtown Community and Technical College (ECTC) is a comprehensive open access college that prepares people to live and work in a constantly changing world through dynamic teaching and learning environments. The labor market today requires expanded skills and the obtaining of advance education to be competitive in this complex workforce and career advancement. 2

11 The Defense Base Closure and Realignment (BRAC) commission s decision concerning Fort Knox will bring more permanent personnel to the base. This will cause growth in the business community and amount of people Elizabethtown Community and Technical College will serve. According to the Kentucky Workforce Labor Statistics, projected growth in Food Service Management will be 369 new positions. See Appendix C (Labor Statistics) 1.03 Relationship to Organizational Structure Describe the placement of the program within the institution s department/division structure. The Culinary Arts is currently an integral part of the program offerings under ECTC s Occupational and Technical Division as well as the courses needed for the professional development certificate. 3

12 II. Program Description 2.01 Curriculum a. Include the catalog description and curriculum of the proposed program and indicate the semester by semester sequence of courses taken by a typical student to complete the program. b. Designate with an asterisk those courses, which are required. Description: The KCTCS Culinary Arts program is designed to prepare students for careers in the Culinary Arts, Food and Beverage Management, Restaurant Management, Catering, Institutional Food Service, and as Professional Chefs. Course work covers a broad spectrum: the preparation of basic and specialized foods, catering and special event planning, international cuisine, baking and pastry arts, nutrition, sanitation, management techniques and functions, cost control, purchasing and culinary fundamentals. Students work in commercial kitchen/laboratory and dining room through the course of study. The program uses the teaching philosophy of the American Culinary Federation, the Academy of Chefs, the National Restaurant Association Education Foundation, and the American Personal Chef Association. The program competencies are those of the American Culinary Federation. Progression in the Culinary Arts program is contingent upon achievement of a grade of C or better in each technical course and maintenance of a 2.0 cumulative grade point average or better (on a 4.0 scale). AAS Culinary Arts REQUIRED COURSES General Education Mathematics MAT105 or higher 3 Science 3 Social Interaction 3 Heritage/Humanities 3 Writing/Accessing Information. 3 Oral Communication 3 Required General Education Hours 18 Culinary Arts Technical Core CUL 100 Fundamentals of the Culinary Arts Profession OR 2 CUL 105 Applied Fundamentals of the Culinary Arts Profession (2) CUL 111 Garde Manger 4 CUL 200 Sanitation and Safety 2 CUL 211 Basic Food Production 4 CUL 215 Basic Baking 4 CUL 230 Basic Nutrition OR 3 NFS 101 Human Nutrition and Wellness (3) CUL 240 Meats, Seafood, and Poultry 4 4

13 CUL 270 Human Relations Management OR 3 CUL 275 Applied Human Relations Management (3) CUL 280 Cost and Control OR 3 CUL 285 Applied Cost and Control (3) CUL 290 Catering 4 Computer Literacy 0-3 Required Technical Core Hours Computer Literacy must be demonstrated either by competency exam or by completing a computer literacy course. Culinary Arts Degree Option General Education 18 Technical Core CUL 220 Advanced Baking and Pastry Arts 4 CUL 260 International Cuisine 4 CUL 298 Culinary Arts Practicum Experience OR 3 CUL 299 Culinary Arts Cooperative Education Experience (3) Total Hours Food and Beverage Management Degree Option General Education 18 Technical Core BA 160 Introduction to Business 3 BMO 160 Entrepreneurship OR 4 BA 283 Principles of Management (3) BA 282 Principles of Marketing 3 ACT 101 Fundamentals of Accounting OR 3 ACC 201 Financial Accounting (3) CUL 298 Culinary Arts Practicum Experience OR 3 CUL 299 Culinary Arts Cooperative Education Experience (3) Total Hours Catering & Personal Chef Option General Education 18 Technical Core CUL 220 Advanced Baking and Pastry Arts 4 BMO 160 Entrepreneurship AND 4 CUL 295 Doing Business as a Personal Chef OR 3 BA 160 Intro. to Business AND (3) BA 283 Principles of Management (3) CUL 260 International Cuisine OR 4 CUL 225 Professional Confection and Pastry Arts (4) CUL 298 Practicum Experience OR 3 CUL 299 Cooperative Education (3) Total Hours

14 Culinary Arts Professional Development Elective Culinary Arts Courses 12 Total Hours 12 Note: Curriculum revisions to reduce credits within the parameters of KCTCS Policy 4.12 are pending approval Didactic/Clinical Relationship a. If a clinical/experiential component is part of the curriculum, provide evidence which demonstrates that clinical sites are sufficient, available, and appropriate to meet the program needs. An integral part of the Culinary Arts didactic relates to the ongoing fieldwork performed by students during their enrollment. Mastery of skill learned requires experience in real work environments. The instructors for the program are in constant search for new partnerships to create cooperative educational experiences and well as renewing existing agreements. Students participate in active lab experience; operate a catering business and the Culinary Corner Dining Room. b. Discuss the nature, location, and availability of experiential/coop/practicum opportunities required by the program. The program has been provided coop opportunities with the local industry in restaurants, health care, and catering establishments. Students are encouraged to seek out opportunities with private businesses as well. The program coordinator is in the continuous process of searching for new partnerships with local industry to fill this need Accreditations/Certifications a. If professional program accreditation is available for this program, will accreditation be sought? The program uses the teaching philosophy of the American Culinary Federation (ACF), the Academy of Chefs, the National Restaurant Association Education Foundation, and the American Personal Chef Association. The program competencies are those of the American Culinary Federation. b. If optional program accreditation is not planned, is the justification for not seeking accreditation sufficient? After the AAS in Culinary Arts degree is initiated, the program will seek ACF Certification Admission Criteria/Standard Procedures 6

15 a. List and describe any program admission or transfer criteria, standards, or procedures, which are more specific than published institution-wide admission or transfer criteria, standards, or procedures. Students must meet general admission requirements for Elizabethtown Community and Technical College. No special criteria are necessary to enroll in the Culinary Arts program. Transfer students will be reviewed for credit or special examinations for college credit. b. State any program provisions for advanced placement. The program has articulation agreements with local secondary level Culinary Arts programs Objectives/Evaluation Scheme a. List the competencies the student will have upon completion of the program. AAS IN CULINARY ARTS Upon completion of this program, the graduate can: General Education Competencies: I. Communicate Effectively 1. Read and listen with comprehension. 2. Speak and write clearly using standard English. 3. Interact cooperatively with others using both verbal and non-verbal means. 4. Demonstrate information processing through basic computer skills. II. Think Critically 1. Make connections in learning across the disciplines and draw logical conclusions. 2. Demonstrate problem solving through interpreting, analyzing, summarizing, and/or integrating a variety of materials. 3. Use mathematics to organize, analyze, and synthesize data to solve a problem. III. Learn Independently 1. Use appropriate search strategies and resources to find, evaluate, and use information. 2. Make choices based upon awareness of ethics and differing perspectives/ideas. 3. Apply learning in academic, personal, and public situations. 4. Think creatively to develop new ideas, processes, or products. IV. Examine Relationships in Diverse and Complex Environments 1. Recognize the relationship of the individual to human heritage and culture. 2. Demonstrate an awareness of the relationship of the individual to the biological and physical environment. 7

16 3. Develop an awareness of self as an individual member of a multicultural global community. Culinary Arts Option: Technical Competencies: 1. Demonstrate the fundamentals of baking science in preparations of a variety of baking products. 2. Demonstrate the use and care of commercial restaurant and baking equipment. 3. Perform mathematical functions related to food service operations. 4. Demonstrate various dining room functions using a variety of service formats. 5. Demonstrate the understanding of quality customer service. 6. Demonstrate the importance of the proper use and handling of kitchen hand tools and equipment used in commercial food establishments. 7. Demonstrate and apply principles of food preparation to produce a variety of food products to include the following: meats, seafood, poultry, stocks, sauces, soups, salads, salad dressings, fruits, vegetables, starches, hot and cold sandwiches, canapés, and hors d oeuvre, breakfast meats, eggs, cereals, battered products, and a variety of convenience products. 8. Apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. 9. Demonstrate modern and classical preparation of foods for commercial establishments, including the ability to follow and adjust recipes. 10. Demonstrate garde manger skills used in the preparation of cold food products. 11. Demonstrate presentation techniques for a variety of service styles. 12. Demonstrate the skills needed to be a food service supervisor/manager. 13. Discuss the history of the hospitality/culinary industry and career opportunities within the field and identify resources such as trade publications and professional organizations. 14. Discuss organizational structure and basic functions of departments within hospitality and food service establishments. 15. Discuss and employ the principles of menu planning and layout. 16. Discuss the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. 17. Learn and demonstrate the nutritional needs throughout the life cycle as related to menu planning and food preparation. 18. Discuss and demonstrate the overall concepts of purchasing and receiving in the food service industry. 19. Demonstrate the practices of receiving and storing food and non-food items correctly and apply the knowledge of quality standards and regulations governing food products including: inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits, vegetables, chemical products, and pesticide. 8

17 20. Learn and apply the basic principles of sanitation and safety including hazardous analysis critical control point (HACCP), personal hygiene, identifying microorganisms and their requirements for growth, potentially hazardous foods, safety and construction features of food production equipment and facilities, material safety data sheets (MSDS), cleaning and sanitizing schedules, emergency policies, fire extinguishers and types of fires, laws and regulatory agencies governing sanitation and food safety, and waste disposal and recycling. 21. Become certified in sanitation by the National Restaurant Association. Food and Beverage Management Option Technical Competencies: Upon completion of this program, the graduate can: 1. Demonstrate the fundamentals of baking science in preparations of a variety of baking products. 2. Demonstrate the use and care of commercial restaurant and baking equipment. 3. Perform mathematical functions related to food service operations. 4. Demonstrate various dining room functions using a variety of service formats. 5. Demonstrate the understanding of quality customer service. 6. Demonstrate the importance of the proper use and handling of kitchen hand tools and equipment used in commercial food establishments. 7. Demonstrate and apply principles of food preparation to produce a variety of food products to include the following: meats, seafood, poultry, stocks, sauces, soups, salads, salad dressings, fruits, vegetables, starches, hot and cold sandwiches, canapés, and hors d oeuvre, breakfast meats, eggs, cereals, battered products, and a variety of convenience products. 8. Apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. 9. Demonstrate modern and classical preparation of foods for commercial establishments, including the ability to follow and adjust recipes. 10. Demonstrate garde manger skills used in the preparation of cold food products. 11. Demonstrate presentation techniques for a variety of service styles. 12. Demonstrate the skills needed to be a food service supervisor/manager. 13. Discuss the history of the hospitality/culinary industry and career opportunities within the field and identify resources such as trade publications and professional organizations. 14. Discuss organizational structure and basic functions of departments within hospitality and food service establishments. 15. Discuss and employ the principles of menu planning and layout. 16. Discuss the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. 17. Learn and demonstrate the nutritional needs throughout the life cycle as related to menu planning and food preparation. 9

18 18. Discuss and demonstrate the overall concepts of purchasing and receiving in the food service industry. 19. Demonstrate the practices of receiving and storing food and non-food items correctly and apply the knowledge of quality standards and regulations governing food products including: inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits, vegetables, chemical products, and pesticide. 20. Learn and apply the basic principles of sanitation and safety including hazardous analysis critical control point (HACCP), personal hygiene, identifying microorganisms and their requirements for growth, potentially hazardous foods, safety and construction features of food production equipment and facilities, material safety data sheets (MSDS, cleaning and sanitizing schedules, emergency policies, fire extinguishers and types of fires, laws and regulatory agencies governing sanitation and food safety, and waste disposal and recycling. 21. Become certified in sanitation by the National Restaurant Association. Catering and Personal Chef Option Technical Competencies: Upon completion of this program, the graduate can: 1. Demonstrate the fundamentals of baking science in preparations of a variety of baking products. 2. Demonstrate the use and care of commercial restaurant and baking equipment. 3. Perform mathematical functions related to food service operations. 4. Demonstrate various dining room functions using a variety of service formats. 5. Demonstrate the understanding of quality customer service. 6. Demonstrate the importance of the proper use and handling of kitchen hand tools and equipment used in commercial food establishments. 7. Demonstrate and apply principles of food preparation to produce a variety of food products to include the following: meats, seafood, poultry, stocks, sauces, soups, salads, salad dressings, fruits, vegetables, starches, hot and cold sandwiches, canapés, and hors d oeuvre, breakfast meats, eggs, cereals, battered products, and a variety of convenience products. 8. Apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. 9. Demonstrate modern and classical preparation of foods for commercial establishments, including the ability to follow and adjust recipes. 10. Demonstrate garde manger skills used in the preparation of cold food products. 11. Demonstrate presentation techniques for a variety of service styles. 12. Demonstrate the skills needed to be a food service supervisor/manager. 13. Discuss the history of the hospitality/culinary industry and career opportunities within the field and identify resources such as trade publications and professional organizations. 10

19 14. Discuss organizational structure and basic functions of departments within hospitality and food service establishments. 15. Discuss and employ the principles of menu planning and layout. 16. Discuss the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage. 17. Learn and demonstrate the nutritional needs throughout the life cycle as related to menu planning and food preparation. 18. Discuss and demonstrate the overall concepts of purchasing and receiving in the food service industry. 19. Demonstrate the practices of receiving and storing food and non-food items correctly and apply the knowledge of quality standards and regulations governing food products including: inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits, vegetables, chemical products, and pesticide. 20. Learn and apply the basic principles of sanitation and safety including hazardous analysis critical control point (HACCP), personal hygiene, identifying microorganisms and their requirements for growth, potentially hazardous foods, safety and construction features of food production equipment and facilities, material safety data sheets (MSDS), cleaning and sanitizing schedules, emergency policies, fire extinguishers and types of fires, laws and regulatory agencies governing sanitation and food safety, and waste disposal and recycling. 21. Become certified in sanitation by the National Restaurant Association. 22. Develop and present a basic personal chef service business plan. 23. Research and submit samples of regulations, licensing and insurance guidelines related to the personal chef industry. 24. Create and submit a sample financial plan, including operating cost projections, tax issues, budgets and accounting practices. 25. Create and present, in portfolio form, a marketing strategy, market research, demographic survey and marketing mix for a target market area. 26. Research and develop advertising formats, press releases, potential networking opportunities, personal sales presentation, public appearances, and press kits for a personal chef business. 27. Demonstrate the sales process of the personal chef business through role playing of a client assessment and sales meeting. 28. Develop and submit sample service agreements, menus and pricing lists. 29. Demonstrate cost effective shopping techniques and submit a sample equipment list. 30. Report on food handling and warming techniques, freezer facts and product packing techniques specific to the personal chef industry. 31. Develop all related materials which include business presentation folders, business cards, fliers, brochures and sample menus and submit in portfolio form. 11

20 b. Describe the evaluation scheme planned for the program. (Reference Policy ) Program evaluation is an ongoing process. Students will be reviewed periodically through work assignments, tests and lab reviews. A grade of C or better is required in all technical courses to successfully complete the program. Students are also evaluated using learning outcomes created from the competency list for the program. See Appendix E (Institutional effectiveness with learning outcomes for program). c. Describe short-term and long-range program objectives (e.g. success on licensure exams, skills certification, diversity, articulation, continuous improvement, graduation rates matched with workforce needs). See Appendix E (Institutional effectiveness with learning outcomes for program). The Culinary Arts advisory committee evaluates program objectives annually, and recommendations from the committee are incorporated into the program objectives remain current, up to date, and relevant to business and industry. Other methods ECTC employs to ensure that the program continues to meet the workforce needs of the communities we serve include the College s program review process and employer surveys. The program review process provides a measure of how well the program is meeting workforce needs. The review process assesses the extent to which established objectives for the program have been met. Enrollment and retention data, completion placement, and licensure rates, student satisfaction, and other program outcome measures are assessed by the program review document completed by the faculty. d. Provide evidence that distance learning will be used in the program or an explanation why such use would be inappropriate. Distance learning is not an appropriate method for teaching Culinary Arts courses at this time. The general education components may be completed via ITV or web-based classes Advisory Committee If an advisory committee has been used in the development of the proposal, identify committee members and their affiliations and describe the committee s role in developing and overseeing the program. Bill Sorrell Cherie Mingus Patti Sawyer Tony York Leona Gilliam Leigh Richardson Local Business Leader Central Hardin HS The Allegro at Helmwood Tony York s On Main Hardin Memorial Hospital Dietician Zozo s Café 12

21 Lori Ruiz Jennifer McGowan Nora Sweat Hardin Memorial Hospital FS Director Sysco Food Service Public School Foodservice, Hardin County See Appendix F (Advisory Minutes) 2.07 Plans for Articulation/Transfer Cooperation a. Describe how this program will articulate with related programs in other KCTCS colleges and with universities. All KCTCS colleges that have the Culinary Arts program are articulated using a common class catalog. Some of the existing classes are articulated with universities and more are in the process of being articulated. Current articulations are with Sullivan University and Western Kentucky University which offer a Bachelor of Science in Hospitality Management and Nutrition, which will provide the student with a bachelor s degree added on to the AAS degree earned at ECTC. Many of the classes can be taken on the ECTC campus. Appendices G, L, M, N, O b. Provide evidence of intra- and inter- institutional collaboration as specified in the KCTCS Policy on Collaborative Program Development. All campuses of KCTCS that teach the Culinary Arts curriculum meet as a committee once a year to review and revise the curriculum to industry and accrediting agency guidelines. Changes are made to improve the total program as well as keep it up-to-date with changes in related curricula. The Culinary Arts program at ECTC collaborates with the departments on campus to provide elective courses. 13

22 III. Supportive Data 3.01 Workforce Requirements Complete Section 3.01 only if the proposed program will prepare graduates for a specific occupation or profession. a. Is this program designed to prepare students primarily for the local, state, regional, or national market? The Culinary Arts program prepares students for a career in Culinary Arts. Our students are competitive in local, state and national markets depending on their choice of locale. b. Provide evidence of strong and compelling community/workforce needs that will be met by this program (e.g., survey results of potential employers, letters from business and industry on company letterhead, advisory committee minutes signed by members, etc.). The Culinary Arts program prepares students for a career in Culinary Arts. ECTC students are competitive in local, state and national markets depending on their choice of locale. Attachments in the back of this section include letters of support from local industry and advisory committee members. Also attached are the minutes from the fall 2010 advisory committee meeting signed by those attending Similar Programs in Kentucky a. Identify similar programs available elsewhere in the state. Please provide a five-year productivity history. As for public institutions, Ashland CTC, Bowling Green TC, Jefferson CTC, Owensboro CTC, Somerset CC and West Kentucky CTC in the KCTCS system offer the Culinary Arts AAS degree at this time. Sullivan University offers the program in Lexington and Louisville but Culinary Arts is not offered in the ECTC service area. See Appendix J b. Explain how the proposed program avoids unnecessary duplication. There are no other culinary type degrees offered in the KCTCS catalog. ECTC along with the other culinary programs in the system use the same curriculum. We do not share any service areas with other KCTCS culinary programs and the private institutions are not located in our service area and are usually cost prohibitive to the students we serve. c. Have you examined the possibility of collaborative and/or sharing of resources with similar programs within the state? What were the results of your examination? 14

23 The ECTC Culinary Arts program has partnered with other Culinary Arts programs throughout the state to create this proposal for the Culinary Arts AAS degree. d. Discuss the transferability of this new program through actual or probable articulation agreements with other secondary or post secondary institutions. Include articulation agreements or letters of intent in the appendices. One of the objectives of the program coordinator is to create and cultivate articulation agreements with the area universities. Presently, KCTCS has agreements with Sullivan and Western Kentucky University. See Appendix G, L, M, N, O (Articulation agreements) 3.03 Comparative Programs in Other States a. Identify nearby institutions in adjacent states that have comparable (similar) programs. There are no comparable culinary programs adjacent to our service area. b. Explain why the proposed program is not unnecessarily duplicative. The Elizabethtown Community and Technical College Culinary Arts program is the only culinary program in its service area Enrollment/Productivity a. Project the full-time headcount enrollment, the part-time headcount enrollment, and the full-time equivalent enrollment of day students in the proposed program for the fall semester for the first five years following implementation of the program. Projected full-time and part-time students for a five-year period. Academic Year Full-Time Part-Time Total b. Repeat a. for evening students, if applicable. Currently there is no evening program. c. Repeat a. for weekend students, if applicable. 15

24 Not Applicable d. How were the above projections determined? Projections were determined using current and past enrollment numbers, student interest and as awareness of the program expands in the service area e. Estimate the number of students projected above who will be drawn from existing programs within the institution and the net increase in institutional enrollment in the fifth year of the program as a result of the program. Number of students to be drawn from other programs will not impact the current enrollment of any program at ECTC. f. Project the number of graduates from the day program during each of the first five years. Academic Year Graduates Not Applicable g. Repeat f. above for the evening programs, if applicable. h. Repeat above for weekend programs, if applicable. Not Applicable 16

25 IV. Resources 4.01 Resources Required a. Facilities Describe the facilities to be used for this program. If existing facilities, are they be temporary or permanent? Include a statement of review by the facilities management or other facilities administrators indicating concurrence with the above description. The current facilities are sufficient and will be utilized to incorporate this program. The facilities are permanent and well equipped. ECTC currently teaches all of the courses necessary for this degree. b. Library 1) Provide a statement by the librarian concerning the availability of current and proposed library resources. Students will need library resources for the AAS degree. Students are also provided with reference materials and computer usage required for the technical courses within the Culinary Arts department. Appendix I Appendix I 2) Compare holdings to standards/recommendations of national accrediting agencies, the Association of College and Research Libraries, and/or any other recognized measure of adequacy. c. Faculty 1) Submit by curriculum vitae (see FORM 3) the qualifications of current ranked faculty members and part-time/voluntary faculty who will launch the program. Indicate the time each will devote to the proposed program. There are two full time faculty members that teach part of the required courses. 2) Describe where and how non-ranked faculty (e.g., teaching assistants, preceptors) will be utilized. Indicate the time each will devote to the proposed program. There are two adjunct faculty members that teach part of the required courses. 3) If additional faculty will be required immediately or in the next five years, indicate the number and submit specific qualifications for each new faculty member. Discuss recruitment potential. 17

26 No additional faculty will be required. a. Resource Sharing Identify collaborative arrangements for maximizing resources. Not applicable. Current resources are sufficient since ECTC is moving to an AAS degree in Culinary Arts rather than the General Occupational Technical Studies Expenditures Present all anticipated program expenditures for the next four years on FORM 1. Use FORM 1A to provide a rationale for the expenditure data. ECTC is approved to offer diplomas and certificates. Current resources are sufficient. Present budget will not be affected by the AAS in Culinary Arts Source of Revenues a. Using FORM 2, specify the amount of revenues for the program from each source. No additional resources will be requested/required Not applicable. b. If applicable, provide evidence of institutional intent to maintain the program as described herein when grant or other outside funds are terminated. 18

27 Form 1 Departmental Expenditures for the Program (2011) ECTC is approved to offer diplomas and certificates. Current resources are sufficient. Present budget will not be affected by the AAS in Culinary Arts. * These are current budget figures which are sufficient to the new degree I. Personnel Year 1 Year 2 Year 3 Year 4 1. Full-time Ranked Faculty (FTF) a. Number of FTF* b. Average salary 39,365 40,546 41,762 43,015 c. Fringes per average salary 8,266 8,515 8,770 9,033 Cost of FTF: a x (b+c) 95,182 98, , , Part-time Faculty (PTF) a. Course credit hours taught by PTF b. Average PTF salary per credit hour c. Average PTF fringes per credit hour Cost of PTF: a x (b+c) 17,510 21,630 25,750 29, Instructional Assistants (IA) a. Student contact hours b. Staff contact hours c. Average IA fee Cost of IA 4. Other (specify)** Categories % (e.g., secy.) fulltime rate Cost of other 19

28 TOTAL PERSONNEL COSTS 112, , , ,966 II. Operating Costs Year 1 Year 2 Year 3 Year 4 1. Supplies 42, , , , Travel 2, , , , Library*** a. Department budget 1. journals 2. books 3. other (specify) b. Central library budget 1. journals 2. books 3. other (specify) 4. Student support 5. Equipment*** a. instructional b. research c. other 6. Off-campus facilities 7. Accreditation 8. Other (specify) TOTAL OPERATING COSTS 44, , , ,

29 III. CAPITAL COSTS** Year 1 Year 2 Year 3 Year 4 1. Facilities a. new construction b. renovation c. furnishings 2. Other (specify) TOTAL CAPITAL COSTS TOTAL EXPENDITURES 157, , , ,375 *Show How FTEF is calculated on FORM 1A. **If the department will operate programs other than the proposed program, use the ratio of the projected student credit hours generated within the department by the program to the student credit hours generated by the department to allocate costs to the proposed program when it is otherwise difficult or impossible to allocate the programs responsibility for the cost. If such a ratio is used, enter its value here, and identify items to which it is applied with two asterisks. ***Insert here the annual portion of the department budget set aside for this item of the program. Extraordinary or special purchases beyond the regular or continuing line item should be recorded in III.2. 21

30 FORM 1A BUDGET JUSTIFICATION A rationale should be provided for all costs recorded on FORM 1. If explanation of expenditure is contained elsewhere in the proposal, it is necessary only to record on this form the section in which it appears. ECTC is approved to offer diplomas and certificates. Current resources are sufficient. Present budget will not be affected by the AAS in Culinary Arts. 22

31 FORM 2 AMOUNT AND SOURCES OF REVENUE No additional revenues are requested or required 1. Regular state appropriation and tuition and fees a. new money b. internal reallocation* 2. Institutional allocation from restricted endowment 3. Institutional allocation from unrestricted endowment 4. Gifts 5. Extraordinary state appropriation 6. Grants or contracts** a. private sector b. local government c. state d. federal e. other 7. Capitation 8. Capital 9. Other (specify) Year 1 Year 2 Year 3 Year 4 157, , , ,375 TOTAL REVENUES 157, , , ,375 *If revenue will be provided through reallocation within the college, explain in detail how this will be done. **List funding sources and specify funding period. 23

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150 TRANSFER AGREEMENT Sullivan University Bachelor of Science in Business Administration (B.S.B.A.) Hospitality Management Concentration AND Kentucky Community and Technical College System Associate in Applied Science in Culinary Arts Food and Beverage Management Option Catering Option Culinary Arts Option To promote the transfer ofcredit and increase educational opportunities for students, KCTCS and Sullivan University establish this transfer agreement for courses in KCTCS A.A.S. degree in Culinary Arts with options in Food and Beverage Management, Catering, and Culinary Arts that will lead to credit in Sullivan University s B.S.B.A. degree with a concentration in Hospitality Management. KCTCS and Sullivan University agree to advise each other of changes in course requirements for any course listed in the agreement in order to ensure continued compatibility between the courses offered by the faculty at each institution. KCTCS and Sullivan University agree to renegotiate this agreement as necessary due to changes in course requirements at either institution. KCTCS students must apply for admission to Sullivan University and have official transcripts forwarded to the admissions office directly from a KCTCS college. KCTCS students who transfer under the provisions of this agreement will need to complete the upper division courses from Sullivan University as specified in the agreement in order to meet the requirements for the Bachelor s degree. While program admission is not guaranteed in this program, students who have completed the KCTCS A.A.S. in Culinary Arts with one of the aforementioned options will have a minimum of 65 semester hours accepted towards their Bachelors degree. The institutions participating in this agreement will observe SACS and other discipline specific accreditation standards as well as CPE guidelines and rules. Both institutions agree to adhere to CPE requirements for reporting transfer information. In the event that Sullivan University determines that it will no longer offer the Bachelor degree included in this agreement, it will provide one-year notice of the termination of

151 the degree program. Students enrolled in the program, either at KCTCS or at Sullivan University will be given a reasonable amount oftime to complete degree requirements. Approval Signatures Sullivan University KCTCS Dr Chancellor Date