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Culinary Arts - Jefferson Community _ Technical College

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					                               Program Review Report

                           ACADEMIC YEAR 2001-2002

                                Culinary Arts
                         Gail Crawford, Coordinator

2000-2001 Suggestions to Improve Reporting and Status
      Expand program objectives to better describe skills and abilities of
       graduates. Included.
      Relate program competencies to institutional mission showing common
       goals, educational philosophies, and shared objectives. Included.
      Resolve the controversy within the system culinary arts programs so that
       the JCC program can maintain its certification with the American Culinary
       Federation. Included.
      Provide data showing numbers of students at work in specified classes,
       numbers of graduates, numbers of placements. Included.
      Create a “case” justifying space improvements. Not included.
      Be persistent with technology grants and other sources of funding. Not
       included.
      Include specific professional development activities of faculty members
       that enhance their teaching. Included.
      Include names of specific professional organizations of faculty members.
       Included.
      Indicate the number of scholarships provided by the Kentucky Restaurant
       Association. Not included.
      Indicate the number of advisory committee meetings held during the year.
       Not included.

Students
       Culinary Arts is a small and distinctly unique technical program.
       Classes are limited to 22 students capacity.

         Enrolled in Program        Fall   2001        21 (accepted in program)
                                    Spring 2002         5 (accepted in program)

         Program Specific Class Enrollment
                Fall         2001   99 students in 6 program specific courses
                Spring       2002   43 students in 3 program specific courses

         Demographic data on students:
                Development students—30 percent (estimated)
                ACT—70 percent (estimated)
                High School Graduates—97 percent (estimated)
                Non-traditional—24 percent (spring 2001)
                Non-traditional—20 percent (fall 2001)
                Diversity—23 percent (fall 2001)
                Male—42 percent (fall 2001)
                Female—58 percent (fall 2001)
                Age (unable to interpret)
                Disability—one learning disability
         One hundred percent of the students completed the program in three years.

         Seventy-five percent of degree graduates are working in related field.
         One hundred percent of certificate graduates are working in related
field.




Culinary Arts                                                                     1
The Committee ranked students as number four of the five attributes categories
with one as the highest ranking.

Suggestions: Include specific number enrolled in the program. Include number
of majors. Include number of graduates and number receiving certificates.


Faculty
       Two full-time, qualified faculty members staff the Culinary Arts Program.
       Two adjunct faculty members also teach in the program. No “overload
       hours” are taught; and no released time is given for either faculty
       member for other responsibilities to the institution (for instance,
       acting as program coordinator). Both faculty members regularly teach 17
       credit hours a semester. Contact hours per semester can average over 400
       hours per semester with laboratory activities, catering experiences and
       granting requests of the college. Faculty members recruit at career
       fairs; faculty members personally advise all culinary arts majors;
       faculty members handle retention problems as they arise individually for
       any student who needs help, assistance, or academic direction. One
       additional faculty member will need to be hired (perhaps adjunct status)
       to meet curriculum changes in the program mandated across the state for
       community and technical colleges. Also, selective admission policy has
       been instituted at various times when enrollment surpassed 22 and/or
       interest in the program expanded.

       Faculty Award: Foodservice Management Professional, Chef of the Year
       Kentucky Chapter 1997.

The Committee ranked faculty number two of the five attributes categories with
one as the highest ranking.

Suggestions: The program coordinator should begin, now, with the assistance of
program faculty (fulltime, adjunct, even capable students willing to assist),
to develop data supporting hiring additional faculty within the next five
years. Faculty members should attend JCC professional development workshops
that would help in gaining knowledge of the college and its activities.
Include both faculty members involvement in external community service.

Pedagogy
       Teaching and learning, as reported by the program coordinator, in
       culinary arts necessarily involves a great deal of hands-on skill
       building, one-on-one instruction, and small group projects. Students
       utilize the resources of the library for research papers. Students are
       required to participate in civic projects. Equipment must be up-to-date
       and the coordinator reports the installation of a new piece of equipment
       that was installed summer 2002; it will be ready for use by faculty and
       students in fall 2002. The program is currently accredited by the
       American Culinary Federation.

The Committee ranked pedagogy number three of the five attributes categories
with one as the highest ranking.

Suggestions: Encourage faculty members to pursue workshops whose content
emphasis teaching strategies.

Curriculum
       The program coordinator states that the curriculum is designed to prepare
       students for employment as culinarians, bakers, sous chefs, chefs and
       entry-level managers. New courses are being scheduled to meet the
       requirements of the revised curriculum. JCC is the only community
       college to offer a culinary program—six technical schools offer programs—
       within three years a standard curriculum for community and technical




Culinary Arts                                                                     2
       colleges will be offered.   The American Culinary Federation accredits the
       program.

The Committee ranked curriculum number one of the five attributes categories
with one as the highest ranking.

Suggestions: Continue to implement the new curriculum and revise as needed.
Revise the curriculum guide to be more understandable to the potential student.

Resources
       Perkins funding has helped with equipment needed. Space remains an issue
       if the program is to grow and expand. Student scholarships are provided
       by the Kentucky Restaurant Association. Support staff, library
       collections and services, instructional, equipment, computer support are
       sufficient for the program. Additional funding is needed to install
       equipment already on campus, to purchase supplies, and for travel and
       conferences.

       Cost of program- 2000-2001               $98,862.25
       Cost of program- 2002-2002               $89,896.00
       Faculty salaries, full and adjunct       $71,000.00
       Culinary Arts budget                     $18,896.00

The Culinary Arts budget for supplies has remained at $18,896 for the past
seven years with Perkins grants supplying some exceptional technical equipment
and a student gift fund supplying limited finances for small item wares and
supplies.

The Committee ranked resources number five of the five attributes categories
with one as the highest ranking.

Suggestions: Continue to research and request funding to install on-hand
equipment. Request an increase in the Culinary Arts budget.

PROGRAM REVIEW COMMITTEE’S RANKINGS

Curriculum            400
Faculty               388
Pedagogy              284
Students              274
Resources              50
Total Points        1,396




Culinary Arts                                                                    3
                                               Average Program Ratings



      Nuclear Medicine         9.1


       Human Services                                       75.3


           Radiography                                                    99.5


        Commerical Art                                                         103.9


  Occupational Therapy                                                         104.8


       Respiratory Care                                                           111.3


              CIS - SW                                                                  118.2


   Office Systems - SW                                                                   119.8


    Business Tech - DT                                                                    121.4


    Office Systems - DT                                                                      121.9


       Accounting - SW                                                                          127.8


        Early Childhood                                                                              134.9


               CIS - DT                                                                              136


     Industrial Chemical                                                                              136.8


           Culinary Arts                                                                                139.6


            Real Estate                                                                                    141.7


      Physical Therapy                                                                                     142.1


   Business Tech - SW                                                                                      143.4


       Information Tech                                                                                    143.5


    Ind and Engin Tech                                                                                       145.1


                Nursing                                                                                         150.9


       Automotive Tech                                                                                             152.7


                           0         20   40        60       80          100           120           140             160   180


Note 1: Since no Program Coordinator's Report was received for the Nuclear Medicine Program, it was not
evaluated.

Note 2: The number of evaluations varied from program to program; however, the number was so small that
no significant difference should result.

Note 3: Low rankings on some programs may be the result of incomplete or missing information supplied by
program coordinators.



Culinary Arts                                                                                                                    4
                                                            Rank of Programs


       Automotive Tech          1


                Nursing             2


     Ind and Engin Tech                 3


       Information Tech                     4


    Business Tech - SW                              5


       Physical Therapy                                 6


            Real Estate                                     7


           Culinary Arts                                        8


     Industrial Chemical                                            9


               CIS - DT                                                  10


        Early Childhood                                                       11


       Accounting - SW                                                             12


    Office Systems - DT                                                                 13


    Business Tech - DT                                                                       14


    Office Systems - SW                                                                           15


              CIS - SW                                                                                 16


       Respiratory Care                                                                                     17


   Occupational Therapy                                                                                          18


        Commerical Art                                                                                                19


           Radiography                                                                                                     20


       Human Services                                                                                                           21


       Nuclear Medicine                                                                                                              22


                           0                    5                       10                    15                       20                 25
                               Note: The programs are displayed according to rank with the smallest
                               rank number at the top receiving the best ranking.


Note 1: Since no Program Coordinator's Report was received for the Nuclear Medicine Program, it was not
evaluated.

Note 2: The number of evaluations varied from program to program; however, the number was so small that
no significant difference should result.

Note 3: Low rankings on some programs may be the result of incomplete or missing information supplied by
program coordinators.




Culinary Arts                                                                                                                                  5
                                    All Programs-Average Quality Factors


  40.0



  35.0



  30.0



  25.0



  20.0



  15.0



  10.0



   5.0



   0.0
             Students            Faculty            Pedagogy                Curriculum   Resources




                                    Culinary Arts-Average Quality Factors


  45.0



  40.0



  35.0



  30.0



  25.0



  20.0



  15.0



  10.0



   5.0



   0.0
             Students            Faculty             Pedagogy               Curriculum    Resources


Note 1: Since no Program Coordinator's Report was received for the Nuclear Medicine Program, it was not
evaluated.

Note 2: The number of evaluations varied from program to program; however, the number was so small that
no significant difference should result.

Note 3: Low rankings on some programs may be the result of incomplete or missing information supplied by
program coordinators.




Culinary Arts                                                                                         6

				
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