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Hospitality Management Program Consumer Sciences & Design Technologies Dept. Advisory Committee Meeting Minutes, March 22, 2010 2:00 p.m. to 4:00 p.m. 19B-3 Fireside Conference Room Present: X Dr. Fawaz Al-Malood X Prof. Carol Impara X Prof. Mee Shum X Prof. Teresa Faraone Agenda Item Minutes Introductions and Lunch Approval of Minutes Minutes from the previous advisory committee meeting were approved. Status of Advisory Recommendations The Culinary Arts degree outline and new courses were submitted for review to both from previous meeting Dr. Jerry Chesser and Dr. Jeff Brown from the Collins College. Dr. Chesser met with Dr. Al-Malood and provided invaluable feedback with regards to topical outlines, courses offerings, contact hours, and other curriculum issues. Funding for Culinary program through fee-based courses has been discussed as a viable option to pay for some of the costs associated with implementation of the programs. Automated Ed. Planner excel sheet for HRM students is ready and will be tested on a student this week. A demonstration of the planners was provided to the advisory board. The planner is designed as a mapping tool to assist HRM students earn an AS degree in Hospitality Management within 2 years. The planner allows students to select core and general courses from drop down menus based on core-courses availability and limiting electives or general courses that have pre-requisites that may not be required to fulfill the requirements of a degree. Students still have the option of selecting courses with pre-requisites. Program Awards Number of certificates awarded increased by 185% and the number of AS degrees awarded increase by 50% from the previous recorded year. 2004-05 2005-06 2006-07 2007-08 2008-09 1 Yr Variance Certificates 13 22 23 26 74 185% Degrees 5 6 6 6 9 50% Secondary - Community College Articulation agreements with San Antonio ROP (Bonita USD & Pomona USD) and Links Baldwin Adult Community Education Program were renewed. New agreements with new secondary school applicants were explored and feedback was provided to the applicants to make certain changes or improvements that would assist them in being able to articulate. 56 Student applications were submitted to Tech Prep from high-school/ROP students who qualified for HRM credit at Mt. SAC based on articulation agreements. However, Admissions & Records only processed 2 of the 56 applications. No specific reasons were provided other than referencing issues with Banner. Delays or failure to process all articulation agreements in a timely manner seriously jeopardizes the credibility of Mt. SAC and the validity of the articulation agreements signed. The college needs to apply a concerted effort to honor the agreements it signs with its partners. Additionally, any changes that would affect articulation agreements that could occur due to system, administrative, or management changes needs to be communicated in writing to the affected department, program, or office in prior to these changes to allow the affected party sufficient time to prepare for the changes. Curriculum and Program Major Program Review and Updates Development HRM53-Dining Room Service Management is currently a lecture course but needs to include a lab component to provide students with practical application. The HRM program does not have an official service lab but would be able to utilize 19B-3 (The Fireside Conference Suite) for this purpose with some modifications if access to the room is guaranteed. HRM54-Basic Cooking Techniques will be modified to 4 units, rather than 3 units pending a review of Title V regulations with regards to lecture-lab hours, if any, and the Faculty Contract. HRM56-Management of Hospitality Operations & Personnel is to be renamed “Hospitality Supervision” as the new name is more indicative of the topics covered and is comparable with the names utilized by other institutions that offer this course. HRM57-Restaurant Cost Control is to be renamed “Hospitality Cost Control” since the content is not strictly limited to restaurants but is applicable to all Food and Beverage establishments within the hospitality industry. HRM60-Hospitality Purchasing ceased to be required as a transfer course at Cal Poly Pomona several years ago and was therefore not offered at Mt. SAC since it was not listed on any HRM certificate or degree. However, HRM60 has regained its status as a transfer course. It is the recommendation of the Advisory Board to maintain HRM60 as an active course at Mt. SAC, and when feasibly possible given the constraints of the current budget and ability, to offer new sections. Culinary Arts Program Rationale for program development was discussed based on occupational outlook data for Los Angeles County, Orange County, and US statistics. Both governmental and industry sources indicate a continuing demand and growth in the job market related to culinary positions. Reviewed and approved proposed AS degree in Culinary Arts and Certificate in Baking and Pastry Reviewed and approved new courses needed to develop the culinary arts program o Garde Manger o Baking & Pastry o International Cuisines Mt. SAC “Culinary Academy” o Off-Campus locations are being researched to explore the possibility of hosting a culinary academy at a location that provides students access to a more commercial setting, equipment, experience, and would allow the program to expand beyond the limitations of the current foods lab in Bldg. 19B-5. The Fairplex in Pomona has offered the HRM program access to their facilities and are a likely candidate for the academy. Industry and Technology Changes Increased competition for skilled employees Advancement in production equipment, skills, software 2 Program Needs and Increase HRM budget to support adding sections to meet student demand Recommendations for program Create a permanent Foods Lab Technician position to support the current needs of the improvement HRM program. Provide funding for professional development to faculty to maintain faculty currency with regards to areas of expertise. 3