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KSU New Course Proposal CUL 2100 Intro To Culinary Sustainability And Hospitality Final by lizzy2008


New Course (Not General Education)

Course Prefix and Number: CUL 2100
Responsible Department: Institute for Culinary Sustainability and Hospitality; WellStar College of
Health and Human Services
Proposed Effective Date: Fall 2013
        (Note: This can be no earlier than the term after approval by the UPCC.)

Signature Page
Submitted by:               _____________________________
                            Name: Christian E. Hardigree, J.D.                       Date: 10/01/2012

___ Approved ___ Not Approved                     _____________________________
                                                  Department Curriculum Committee, Date
___ Approved ___ Not Approved                     _____________________________
                                                  General Education Council*, Date
___ Approved ___ Not Approved                     _____________________________
                                                  Professional Teacher Education
                                                  Unit Program Area*, Date
___ Approved ___ Not Approved                     _____________________________
                                                  Department Chair, Date
___ Approved ___ Not Approved                     _____________________________
                                                  College/School Curriculum Committee AND/OR
                                                  Teacher Education Council*, Date
___ Approved ___ Not Approved                     _____________________________
                                                  College/School Dean, Date
___ Approved ___ Not Approved                     _____________________________
                                                  Undergraduate Policies and Curriculum Committee,
___ Approved ___ Not Approved                     _____________________________
                                                  Associate VP of Academic Affairs, Date

*For curriculum proposals involving General Education courses, there should be collaboration by the
Department Curriculum Committee and the General Education Council. For Teacher Preparation
proposals, there should be collaboration by the Department Curriculum Committee, the Professional
Teacher Education Unit (PTEU) Program Area Committee, the Teacher Education Council, and the
College/School Curriculum Committee.
Form updated March 26, 2009.
                    UNDERGRADUATE PROPOSAL
                  New Course (Not General Education)

I. Proposed Information

Course Prefix and Number: CUL 2100

Course Title: Introduction to Culinary Sustainability and Hospitality

Credit Hours (format should be # - # - #): 3-0-3

Prerequisites: None

Course Description for the Catalog:
The course description should:
   1) Include full sentences
   2) Be written in the present tense
   3) Have a maximum of 75 words
   4) Focus on what the student will learn in the course.
This course provides an overview of ethical, environmental, and economic sustainable practices in the
culinary hospitality industry. Historical development, organization structures, resource conservation,
farming, travel and tourism and the role culinary management has in the industry are all discussed.
Guest speakers are integrated into the course to provide industry perspective. Students also conduct a
carbon footprint analysis identifying the environmental, societal, and economic impact of that footprint,
and design strategies to reduce their own footprint.

II. Justification for Course

A. Explain assessment findings which led to course development.
This course is a fundamental and basic introduction to sustainability in the culinary hospitality industry.
This course is required for all Culinary Sustainability and Hospitality majors and will give students a
comprehensive overview of the program.

B. Explain for Prerequisites:

    1. What is the substance of content in each prerequisite that commands its inclusion as a
        prerequisite to the proposed course? N/A

    2. What is the desired sequence of prerequisites? N/A

    3. What is the rationale for requiring the above sequence of prerequisites? N/A

    4. How often are the required prerequisites offered? N/A
    C. Give any other justification for the course.This course is an overview of what a culinary
       sustainability program can provide and is a precursor for students to decide if this program is of
       interest to them and if they would like to pursue a career in culinary sustainability and hospitality.

III. Additional Information
A. Where does this course fit sequentially and philosophically within the program of study?
This course is the first recommended course within the program's sequence. This course is a lower
division requirement which will give students a general and fundamental overview of what culinary
sustainability is and how this program can provide opportunities within the entire culinary and hospitality

B. What efforts have been made to ensure that this course does not duplicate the content of other
college courses with similar titles, purposes, or content?
A search of the undergraduate catalog produced no other introductory courses with similar titles,
purposes, or content. MGT 4700 Hospitality Management, offered in the business school is an upper
division 4000 level course and is a suggested elective for this major. The competencies for this course
are specific to sustainability within the culinary and hospitality industry. This foundational course will affirm
students in their passion for careers in this exciting and growing industry.

C. Where will the course be located in the program (elective, required in Area F, required or elective for
the major)? Indicate and justify its placement in the curriculum.
This course will be located in Area F. This is an lower division introductory course and is required for all
Culinary Sustainability and Hospitality majors.

D. How often will this course be offered?
A minimum of one section will be offered Fall semester until enrollment patterns have been identified. It
is anticipated that additional sections will be added as demand increases.

E. All sections of the course will be taught with the understanding that the following apply:
   1. Purpose of the course
   The purpose of the class is to provide students with a comprehensive understanding of ethical,
   environmental, and economic sustainable practices in the culinary hospitality industry. With the
   knowledge and skills learned, students will be able to apply sustainable business practices to an
   organization and make significant positive changes in the industry, local economy and environment.
   Students will become familiar with sustainability references, industry trade publications and
   professional organizations for continuing education and continuous improvement. This course will
   develop students’ knowledge of industry organizational structure and basic department functions.

    2. Objectives of the course
    Students will be able to:

       Define sustainability and the principles of sustainable development.
       Identify how the implementation of sustainable business practices can impact businesses, local
        economy and the environment.
       Discuss industry trends as they relate to sustainable career opportunities and the future of the
       Examine how the adoption of personal and community sustainability practices impacts their
        individual quality of life.
       Identify and discuss the importance of professional organizations, trade periodicals and industry
       Explain how sustainable agriculture and organic farming are impacting local and global
       Calculate a personal carbon footprint and identify the societal and environment impact of the
       Explain the impact of societal values, actions and culture on sustainability.

    3. Course content
    See attached
F. What instructional methodologies will be incorporated into the course to stimulate group process,
writing skills, multiculturalism, and educational outcomes?
Lecture, practical exercises, class discussions, field demonstration

G. Outline the plan for continuous course assessment. What are the department, school, college, or
professional standards which will be used for the assessment? How will it be determined that the course
is current, meeting the educational needs of students and responsive to educational standards? How
often will the course assessment be done by the department?
Course assessment will be done on an annual basis and will be through analysis of the following
         1)Quiz scores, homework, project, mid-term and final exam
         2)End of course evaluation
         3)Enrollment, retention, degrees awarded, and graduation data
         4)Exit surveys and in the future, alumni surveys

H. Required Syllabus Contents (See Faculty Handbook, page 3.17-3.18 for details about KSU syllabi).
   1. Course Prefix Number and Title
   2. Instructor:
           a. Office:
           b. Telephone:
   3. Learning Objectives
   4. Text(s)
   5. Course Requirements/Assignments
   6. Evaluation and Grading
   7. Weekly Schedule of Topics
   8. Academic Honesty Statement
   9. Attendance Policy

IV. Resources and Funding Required

    A. What resources will be redirected to accommodate this course?
       The Institute will need a faculty member to teach this course.

    B. Explain what items will cause additional cost to the department/school/college

        Personnel The Institute will need to hire faculty to facilitate the course; the course will also
        involve a series of non-paid guest lecturers to be “interviewed” as part of the investigation of the
        culinary hospitality industry.

        Computer Technology None

        Library resources None

        Equipment Use of University van(s) for transportation to the farm for a field trip

        Space classroom space

This form will be completed by the requesting department and will be sent to the Office of the Registrar
once the course has been approved by the Office of the President. The form is required for all new



COURSE TITLE FOR LABEL: Intro Cul Sust & Hospitality
(Note: Limit 30 spaces)



Approval, Effective Semester: Fall 2103
(Note: This can be no earlier than the term after approval by the UPCC.)

Grades Allowed (Regular or S/U): Regular

Is this course repeatable? If so, how many times may it be taken for credit: No

If course used to satisfy CPC, what areas? N/A

Are Special fees or tuition required for this course? No

        If yes, the academic department must submit the Request for New or Change in Course Fee form
        to the Office of Budget and Planning for approval. Special fees will not be assessed at the
        section if the request has not been approved. Special course fees are not retroactive. Please
        follow-up with each special course fee request in a timely manner.

Learning Support Programs courses which are required as prerequisites: N/A


Vice President for Academic Affairs or Designee

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