New Program Request. South Georgia Technical College

Transcription

1 Program Data New Program Request South Georgia Technical College Proposed Name of Program: Culinary Arts Degree Program Development: ized Program Award Level: Associate Degree Credit Type: Quarter Credit Total: 109 Proposed Date of Implementation: Winter 2010 Date Approved by Local Board: 04/08/2008 Do you want to begin the program if DTAE state improvement funds Yes are not allocated? Existing Program: Yes Major Code: CUL3 Culinary Arts PAS Program Group: 0410 Culinary Arts CIP Code: Culinary Arts/Chef Training Specializations: Board Approval: 10/02/2008 Program Location Campus Name and Address Crisp County Campus 402 North Midway Road Cordele, GA Program Justification Program Description: The Culinary Arts degree program is a sequence of courses that prepares students for the culinary profession. Learning opportunities develop academic, occupational, and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment. Program graduates receive a Culinary Arts Associates of Applied Science degree. Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers. ment of Need for Program in the Service Area: (Examples of topics to be addressed include student interest, employment opportunities, demand for service, & trend analysis. If a survey was used to determine local need, include survey results. If a proposal is for a new program, a description of specific labor market needs to be based upon current data and surveys and projected salaries of graduates should be included.) Cordele and Crisp County are d

2 Describe the actual job/career in the college service area or region that a student would be capable of performing following completion of this sequence of courses: Graduates who are current practitioners will benefit through enhancement of career potential. Entry-level persons will be prepared to pursue diverse opportunities in the culinary field as cooks, bakers, or caterers/culinary managers. Relationship to existing programs or similar programs: (a) At your institution: SGTC currently offers both the Culinary Arts degree and diploma programs on the main campus (b) by other institutions in your service area: Albany Tech in our service area offers a Culinary Arts program. Adjacent Colleges Currently Offering Requested Program South Georgia Albany 0 miles miles (c) by public institutions in an adjacent service areas: There are no public or private non-tcsg institutions that currently offer Culinary Arts. (d) Is this an Allied Health Program? No For COE Accredited Schools A completed Employer Program Verification Form signed by three employers is on file at the main campus: Yes Program Anticipated Enrollment Students Year 1 Year 2 Year 3 Day Evening Describe the process for estimating enrollment: Enrollment estimations are based on existing enrollment in the Prep Cook TCC at Crisp County High School which averages 30 students per High School Semester. Enrollment estimates are also based on the number of students already attending the Culinary Program on the main campus who live in a closer proximity to Cordele. Further, enrollment is estimated by the approximate number of new jobs that will likely be available in the service area. Program Accreditation Is Accreditation, License, or Certification Required: Yes Type Accreditation, License, or Certification Required: COE Accreditation Are you approved by your accrediting agency to offer programs that are more than 50% online? Yes Description of Accreditation Process:

3 The TCSG program approval and the proposed program application are submitted to COE for review and approval. Date Accreditation is expected: November 2008 Program Curriculum Review Curriculum General Education Subj Code Crse Num Title Class Demo Pract Contact Credit Traditional Online ENG 191 Composition And Rhetoric I Y N ENG 193 Literature and Composition Y N SPC 191 Fundamentals Of Speech Y N MAT 191 College Algebra Y N PSY 191 Introduction To Psychology Y N XXX xxx General Core Elective Y N Totals: Course Type Occupational Core Subj Code Crse Num Title Class Demo Pract Contact Credit Traditional Online Course Type SCT 100 Introduction To Y N Microcomputers CUL 100 Professionalism-Culinary Arts Y N CUL 110 Food Service Sanitation & Y N Safe CUL 112 Principles Of Cooking Y N CUL 114 American Regional Cuisine Y N CUL 116 Food Service Purchase & Y N Contro CUL 121 Baking Principles I Y N CUL 122 Baking Principles II Y N CUL 127 Banquet Prep & Presentation Y N CUL 129 Front Of House Services Y N

4 CUL 130 Pantry, Hors D'Oeuvres & Canap Y N CUL 132 Garde Manger Y N CUL 133 MSD 103 CUL 137 Food Serv Leadership & Decisio -- or -- Leadership And Decision Making Nutrition & Menu Development Y N Y N Y N CUL 215 Comtemporary Cuisine I Y N CUL 220 Contemporary Cuisine II Y N CUL 216 Practicum/Intership Y N -- or -- CUL 124 Restaurant and Hotel Baking Y N CUL 224 International Cuisine Y N Totals: Specializations Program Admissions Admission Requirements: Minimum Required Age: 16 High School Diploma or GED Required: Yes Minimum Test Scores: not require test scores) (If appropriate, programs requiring no more than 25 quarter hours may be proposed to Test: ASSET COMPASS Not Required Reading: English: Mathematics: Algebra: 42 37

5 Other conditions for Admission (if any): check if yes Program Faculty Required Program Faculty Positions Position Name: Culinary Arts Instructor Position: New Quantity: 1 Qualifications Credentials: The instructor will possess a minimum of an associate's degree and at least three years of experience in culinary arts or similar field. Courses to be taught: The instructor will teach all occupational courses in the culinary arts diploma program. Administrative Duties: The instructor will perform administrative duties related to the diploma program being taught. Changes in Current Assignment: None. Position Name: Culinary Arts Instructor - Adjunct Position: New Quantity: 1 Qualifications Credentials: The instructor will possess a minimum of an associate's degree and at least three years of experience in culinary arts or similar field. Courses to be taught: The instructor will teach all occupational courses in the culinary arts diploma program. Administrative Duties: The adjunct instructor will perform administrative duties related to the courses being taught. Changes in Current Assignment: None. Number of New Positions: 2 Number of Existing Positions: 0 Total Number of Program Positions: 2 Physical Plant / Equipment and Learning Resources Describe any required additions or modifications to the physical plant or equipment: The Crisp County Center of South Georgia Tech has received legislative approval and capital outlay funding to begin construction of an annex to the existing facility totaling 21,000 square feet. Included in the plans for this annex is a new Culinary Arts classroom and sufficient to accommodate this program. An equipment budget has also been approved by the state for the above mentioned annex which includes the necessary equipment for the lab. The library on the Crisp County Campus has an existing budget sufficient to provide additional library resources needed to support the program. Learning Resources Adequate: No Explain what New Learning Resources are needed:

6 Approximately $2,000 will be needed to purchase periodicals and reference books for the library on the Crisp County Campus to support the educational success of those students enrolling in the Culinary Arts diploma program. Program Tuition & Fees Tuition: Yes $36.00 per Quarter Credit Hour Non- Tuition: $ If proposing nonstandard tuition and fees, justify in terms of recovery of documented unfunded costs. Explain Non- Tuition: Instructional & Technology Support Fee: $ 35per Quarter Miscellaneous Service Fees: (specify and explain) NOTE: This document is used to summarize budgetary needs. All items must be entered into the appropriate budget spreadsheets for funding considerations. Total Cost/Quarter: $467.00(Georgia Resident) Program First Three Year's Costs Additional Costs % Perkins First Year Funding Source % % Tuition & Fees % Other Other Salaries: $55, Tuition Fringe Benefits: $22, Tuition Equipment: $123, funds approved for facil Supplies: $30, Tuition Travel: $ Tuition Library: $2, Tuition Physical Plant: $ Utilities: $ Other: $ Total First Year Costs: $234, Second Year Funding Source Additional Costs % Perkins % % Tuition & Fees Total % Salaries: $55, Tuition Fringe Benefits: $22, Tuition Equipment: $2, Tuition Other

7 Supplies: $25, Tuition Travel: $ Tuition Library: $ Tuition Physical Plant: $ Utilities: $ Other: $ Total Second Year Costs: $106, Third Year Funding Source Additional Costs % Perkins % % Tuition & Fees % Other Other Salaries: $5, Tuition Fringe Benefits: $22, Tuition Equipment: $2, Tuition Supplies: $25, Tuition Travel: $ Tuition Library: $ Tuition Physical Plant: $ Utilities: $ Other: $ Total Third Year Costs: $55, Program Executive Summary South Georgia Tech is submitting this new program request to begin offering the Culinary Arts, Associates of Applied Science degree winter quarter 2010 on the Crisp County Campus. This program will provide skilled individuals to meet the growing needs of the food-service industry in the Cordele and Crisp County area. The Cordele-Crisp Chamber of Commerce has expressed a specific need for graduates trained in Culinary Arts. Graduates of the culinary arts program can anticipate there being an average of positions available annually. Graduates of this program will be prepared to enter entry-level position in the culinary arts industry as cooks, bakers, or culinary managers. SGTC currently offers both the degree and diploma in Culinary Arts on the main campus. The Culinary Arts degree program is presently taught at one TCSG college in the service area, and there are no programs at non-tcsg institutions in or adjacent to the college's service area. SGTC plans to adhere to the state approved standards for Culinary Arts degree program. The first year's cost to operate this program is $234,113.00; which include salary and fringe benefits, equipment, supplies, travel and library collection. funds have already been approved and appropriated for a new addition to the Crisp County Campus which includes equipment funding; the remaining cost for the program will be covered by tuition dollars. During the first year of operation the enrollment is expected at 20 students in both the day and evening programs; however, by the third year enrollment is expected to grow to 50 students.