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					            Carteret Community College

                  Program Review
                       for the

           Culinary Technology Program




               Document Prepared by:

Thomas Hosley, Curriculum Area Coordinator, Culinary
                   Annette Davis
                    Elaine Fuge
                   Brenda Long
                   Cindy Yount


                     2008-2009
Section 1- Program Profile
I   The Program Profile

    A. The Mission and Purpose

       1. The Mission and Purpose

         The Culinary Technology curriculum provides specific training required to prepare students
         to assume positions as trained culinary professionals in a variety of food service settings
         including full service restaurants, hotels, resorts, clubs, catering operations, contract food
         service, and healthcare facilities.

       2. Program Goals

             To provide qualified and knowledgeable graduates able to succeed in Carteret County’s
              competitive culinary industry
             To be a leader in improving the quality of life for all the citizens of Eastern North
              Carolina
             To offer high quality culinary and/or foodservice education and training

    B. The Faculty

       The Culinary Technology Program Faculty is composed of one full-time
       Curriculum Area Coordinator (CAC) and seven part-time adjunct members.
       Five of these seven part-time adjuncts are employed on a regular basis. The
       CAC, Mr. Thomas Hosley, earned an A.A.S. in Culinary Arts from Johnson &
       Wales University in 1988. Chef Hosley has been working in the food service
       industry since 1988 as Sous Chef, Executive Sous Chef, Nutrition Care
       Coordinator, Chef Garde Manager, Cook and Head Chef. He brings to the
       culinary curriculum a diverse background in food preparation, food service and
       management. The seven adjunct faculty have formal educational and/or work
       related experiences which are assets to the Culinary Arts Program.

       Their work related experiences range from head chef positions to managers of highly
       rated eating establishments. They have held positions in the industry both in the United
       States as well as abroad. All faculty members hold multiple certifications and/or
       continuing education documentation. Chef Hosley has been involved in
       community service events since accepting the CAC position and has received two
       awards, one in 2006 and one in 2008. He has been recognized by the
       international French Exchange w/Beaufort Sister Cities, International Chef
       Organization, and Silver Key Society. He is a member of the American Culinary
       Federation and the Culinary, Hospitality, Tourism Educator’s Alliance.

       For more detailed information regarding the faculty’s educational and work
       related experiences see the section on Faculty in the Exhibit Section of this
       report. In May 2008, the College was notified by the Southern Association of
       Schools and Colleges (SACS) that Duane Mathisen, Deanna Easter, Anthony
   Garnett, and Thomas Hosley each held the qualifications necessary to meet the
   standards to provide instruction in the Culinary Technology Program.

   As of October 29, 2008, the program review committee found that official documentation
   verifying faculty credentials for the following culinary faculty had not been submitted to the
   official employment files located in the HR office: William Bell, Sherley Buchland, Christine
   Garnett, Anthony Garrett, Baptist Knaven, and Duane Mathisen.

   In March 2009, as a follow-up to the above paragraph, the Program review Committee
   identified that the Division Director (Van Reels) and Beth Belcher, have verified credentials of
   the above named culinary faculty with the exception of William Bell. Mr. Bell is no longer is
   employed as adjunct culinary faculty.

C. The Students

   1. Program FTE (Source: IE Office/Data Warehouse)

              A55200
                                Fall            Spring           Summer            Total
          2004-05              13.77             13.50             2.25            27.27
          2005-06              15.56             20.83             6.91            36.39
          2006-07              13.69             17.98             7.34            31.67
          2007-08              16.68             20.65            13.14            37.33

              D55200
                                Fall            Spring           Summer            Total
          2004-05                                0.38              0.00            0.38
          2005-06               1.31             1.25              1.35            2.56
          2006-07               3.22             2.63              1.72            5.85
          2007-08               2.84             4.19              1.44            7.03

              C55200
                                Fall            Spring           Summer            Total
          2005-06                                0.01                              0.01
          2007-08               0.69             2.26              1.03            2.95


     2.   Student Data

          The Culinary Technology curriculum offers associate, diploma, and certificate level
          degrees. Graduates from this curriculum are prepared to assume positions as trained
          culinary professionals in a variety of food service settings including full service
          restaurants, hotels, resorts, clubs, catering operations, contract food service, and health
          care facilities.

          The student population is predominantly Caucasian with a slight majority of male versus
          female students. As indicated by the curriculum area coordinator, many culinary students
          are already employed in the field which is reflected by the large majority of students that
          are enrolled as day-time part-time students. Gender, race, day versus evening, full-time
          versus part-time student information is as follows:
a. Demographic (Source: IE Office/Data Warehouse)

     Classification       2004-05        2005-06           2006-07
    Male                   60.0%          65.3%             51.9%
    Female                 40.0%          34.7%             48.1%
    Full Time              47.1%          27.7%             37.1%
    Part Time              52.9%          72.3%             62.9%
    Day                    73.3%          88.2%             78.1%
    Evening                26.7%          11.8%             21.9%
    White                  87.5%          83.7%             77.8%
    Non-White              12.5%          16.3%             22.2%



  Students enrolled in the culinary curriculum are required to complete general
  admission requirements, i.e. application for college admission, placement testing, and
  official transcripts from all colleges and high schools attended. General education
  courses are available during the day, evening, and online while core courses are
  generally offered both day and evening.

  Many first year students enrolled during 2006-2007 needed to reduce their course load
  to part-time due to obtaining employment with the culinary industry. Student
  employment thereby reduced the number of graduates from the curriculum in 2007-
  2008. These students are expected to graduate in 2008-2009.

b. Number of Graduates (Source: IE Office/Data Warehouse)

   Year               Degree   Diploma       Certificate     Total
   2004-05              3         0              8            11
   2005-06              3         3              4            10
   2006-07              6         5              7            18
   2007-08              2         3              3            8

  Many students who receive college surveys via the US Postal system do not complete
  and return them. Therefore, the curriculum area coordinator conducted a formal
  survey of culinary graduates. Ninety percent of all graduates confirmed that they
  are/were employed in the culinary industry within 6 months of graduation.

c. Employment Demand of Graduates of the Program
   (Source: Department/Graduate Surveys)

                                    # Employed      % Employed
                      Graduates                                      Unknown
        Year
    2004-05               8              4                 80%         3
    2005-06               10             3                 100%        7
    2006-07               18             4                 100%        14

   Students that did respond to the surveys indicated an overwhelming satisfaction with
   the culinary curriculum and instructors.
     1. Student Satisfaction of Completers and Non-Completers – number of
        respondents and a percentage of students who reported satisfaction with
        overall quality of the academic program.
     Standard: 90% (Source: IE Office/Graduate, Non-completer, and Current Student Surveys)

         Year          Completers             Non-Completers          Current Students
                   count percentage         count percentage        count   percentage
      2004-05        4     100.0%             0        n/a           n/a         n/a
      2005-06        3     100.0%             5      100.0%          n/a         n/a
      2006-07        4      75.0%             3      100.0%          n/a         n/a



     Tables 4 and 5 below reflect steadily increasing enrollment, graduation, and
     retention rates and a decreasing number of non-completers in the culinary programs.

d. Program Enrollment – annual unduplicated headcount with three-year average.

     Standard: three-year average greater than or equal to 10.

     (Source: IE Office/Data Warehouse)

                                          3-Year
           Year        Enrollment
                                          Average
       2003-04
       2004-05              40
       2005-06              49
       2006-07              54              47.4


e. Curriculum Student Retention and Graduation. Standard: 60%

     (Source: IE Office/System Records)

                                                         Non-         Retention     New
        Year      Enrollment      Grads     Return
                                                       Completers       Rate      Program
      2004-05         27            7         6           13           48.1%         1
      2005-06         38            8         12          17           52.6%         1
      2006-07         33            10        12          11           66.7%         0

f.   Financial Aid Recipients

     (Source: Financial Aid Office)

     Financial aid in the form of grants, loans, and scholarships is available to students
     enrolled at Carteret Community College. Information on the financial aid application
     process and programs can be found on the Carteret Community College website,
     www.carteret.edu. The culinary curriculum was approved by the Department of
     Education as an eligible program in 2004.
            A random sample of culinary classes from the following classes was used to
            determine the number of students enrolled in the culinary curriculum who received
            financial aid assistance:

                  Year          Number of Recipients

               2005-2006                    1
               2006-2007                    5
               2007-2008                   15



D. Resources

   Human Resources: As previously discussed, the Culinary Technology Program has one full-
   time instructor who also serves as the Curriculum Area Coordinator (CAC). The CAC holds
   program administrative responsibilities in addition to instructional responsibilities and carries
   on average, 24 contact hours per week. There are five (5) regular part time adjunct faculty.
   The faculty are used at different times during the academic year based on the area of expertise
   and course competencies. Additional adjunct faculty teach four hours each academic year and
   provide instruction on concepts directly related to their experience or expertise. Each of the
   faculty have been secured due to their expertise in their field of culinary technology and arts.
   For additional information regarding the faculty, refer to Section I-B of this report.

   At the time of this review, the program is supported by a curriculum support staff (secretary)
   that also serves the Arts and Science Division, Distance Learning, and the Services and
   Applied Technology Division. This position serves as the book publishing company liaison and
   is responsible for ordering desk copies of educational textbooks and resources for faculty
   campus wide. The secretary’s responsibilities for the program include preparing purchase
   orders, typing tests, distributing incoming mail and organizing mass letters for mailing.
   Further responsibilities include assisting with placing the culinary (CUL) course syllabi and
   Course Level Learning Outcomes (CLLO) online and assuring audiovisual support is available
   for classes as requested of faculty.

   The curriculum support staff member does not provide instruction in the culinary courses.
   Additional Human Resources include a fully staffed Student Enrollment Resources (SER)
   department that provides the necessary support services to students and college departments to
   enable students to reach their educational and career goals. These services include:
   admissions, counseling, financial aid, registration, and student activities. Academic Support
   Services, another resource to students, is a department staffed by one (1) fulltime and six (6)
   part-time professional personnel that offer academic support. Each of these individuals holds a
   minimum bachelor degree. There is a designated tutor that assists students with special needs
   on a one-to-one basis.

   The Learning Skills Center within this department offers support to all students enrolled in
   curriculum programs of study with an emphasis on math, English, science, and reading. Career
planning and testing services are provided through this department. Services for disabled
students are coordinated through the Academic Support Services. Supervision for
correspondence course exams from other colleges is available through this department. TRIO,
a student support program, supports students that are first generation college students, disabled,
or low-income. Students must meet specific qualifications in order to receive services from
this program. Its services include: academic tutoring, instruction in basic skills, financial and
personal counseling, assistance with securing admissions and financial assistance for
enrollment in four-year institutions, career options, mentoring and special services for students
with limited english proficiency. There are two (2) staff members in this department and one
open position at the time of this report.

Physical Resources: The classroom/lab areas for the Culinary Program are located in the
Hospitality and Tourism Training Center. The building was purchased by the Carteret
Community College Foundation, Inc. in 2002, and is rented to Carteret Community College for
$3,300 per month. The building was previously a restaurant and required renovations in order
to function as an educational setting and to secure a permit by the N.C. Department of
Environment and Natural Resources and the Division of Environmental Health. There is one
semi-traditional classroom designated for the program that seats 30 students. The classroom
has dining tables and chairs versus traditional classroom tables and chairs similar to other
classroom facilities on campus. There is one white dry erase board. The classroom and dining
room area also serves as an overflow storage area for instructional and educational support
supplies.

There is no computer access (other than the Curriculum Area Coordinator’s computer) or LCD
projector service. There is an additional room that accommodates 60 people and serves as a full
service dining room. The room is not designed for theoretical instruction, but it can be used to
demonstrate skills to the students using an adjustable overheard mirror table. When the room is
not in use by students for class related projects, it is available as a study area. The lab setting is
the kitchen, and it is directly accessible to the classroom and dining areas. The kitchen can
accommodate up to 45 students (30 first year and 15 second year students). In order to
promote student learning and safety of the student and facility, the Curriculum Area
Coordinator coordinates separate lab time or secures additional adjunct faculty to supervise
students.

The kitchen is equipped with culinary tools necessary to support the program’s goals and
includes: convection ovens, a pasta machine, a broiler, steamers, food processors and a Bally
brand walk-in refrigerator- freezer. At the time of this review, the review committee has found
that the dishwater, which was left from the previous building owners, does not function as
designed. The facility has adequate emergency exits and fire extinguishers, however, there is
no alert-alarm system similar to the other campus buildings that inform the culinary instructors,
or college security staff of an emergency. There is one faculty office for the CAC. There are
sufficient restroom facilities and a soda machine for students, faculty and patrons. The storage
areas for the program are limited within the facility. Instructional supplies, cooking tools and
support equipment in bins and shelves are visible in all areas. The kitchen, which undergoes
ongoing health inspections, is in order with storage of equipment and food.
Technical Resources, Equipment and Supplies

The Hospitality and Tourism Building has an overhead projector and TV with VCR that are
available and support the instructor’s instructional concepts for the student’s learning. Several
telephones are accessible in different areas of the building. It is wired with a restaurant fire
suppression system and emergency lighting. The building is configured for wireless internet
which allows students to use their personal laptops to gain access to the internet, campus
website, and Blackboard. The IT department assists with the purchasing and installation of
computer hardware and software for faculty office use, and provides service and support to the
faculty’s workstation computer.

Training for the faculty is provided by the IT department when requested for office computer
use, phone setup and messaging services, distance learning course development, and new
software programs and technology utilized by all college employees. All faculty, and currently
enrolled students have a Carteret Community College email address which helps promote
communication between faculty and students.

The Hospitality and Tourism Building does not have computers or a printer for students to
access. However, Carteret Community College offers students an open computer lab which is
located on the 3rd floor of the Wayne West Building. Services provided include access to the
internet, course blackboard activities, assistance with computer activities and homework,
printing services, and computer-based testing. The computer lab is staffed by technology
trained personnel. A campus issued basic first aid kit is available in the Hospitality and
Tourism Building. It has outdated supplies at the time of this report.

As a follow-up report, in March 2009, the Program review Committee identified that the
supplies in the first aid kit had been updated and were no longer out-of-date.

Library

Databases
The library has the following databases:
SIRS
SIRS consists of three databases with full-text articles that cover a wide variety of topics.
These topics include social issues, government documents and the arts.
NC Live
NC Live has multiple databases with full-text magazine and professional journal articles that
cover many disciplines, national and local newspapers, reference sources and research
materials.
Liebert Online
It is an electronic access to peer-reviewed journals, all full-text searchable and linked to
external bibliographic databases.
Magill's Medical Guide Online
It is an up-to-date and easy-to-use compendium of medical information suitable for student
research as well as use by general readers, including patients and caregivers.
The New England Journal of Medicine is only available in the library and the full text articles
are only available on five public use computers.
The other databases are available anywhere on campus. NC Live and SIRS are also accessible
from home, using a password. The passwords are available through the library.

Instructional Audiovisual Materials
The library has a large collection of instructional audiovisual materials for faculty or staff use.
These are located in the closed stacks area behind the circulation desk. Faculty and staff are
welcome to go into this area to find what they need for class. The materials are arranged by
subject on the shelves. A list of these materials may also be viewed by subject in the library
catalog. All instructional AV materials must be checked out on a library account. Instructional
AV materials for Culinary are grouped under the Miscellaneous heading.

Library Collections
The library collection includes both reference and circulating materials. The Library of
Congress call numbers for Culinary are the following:

       TX 341-641 Nutrition. Foods and Food Supply.
       TX 643-840 Cookery.
       TX 901-953 Hotels, Clubs, Restaurants, etc. Food Service.

Library Website
Library services and resources can be accessed online through the library’s website at:
www.carteret.edu/library.

Periodicals
The library has subscriptions to various magazines, newspapers, and professional journals.
The latest issues can be found in the reading area of the library. Back issues are also available
for many titles. (See also Databases)

Research Guides
Research guides are available on the library webpage for subject areas covered by classes and
curriculums here at Carteret Community College. Research guides are listings of books,
reference materials, journals and online sites available through the library.

Bibliography Services
The library provides bibliography services upon request for any faculty needing a list of library
books, videos, periodicals, etc. in their subject area. Please contact the library if you need such a
list for program re-accreditation, program review, library collection evaluation, or personal use.
A Collection Usage Request Form is available for requesting a circulation report for the
individual curriculums and programs.

Collection Development and Evaluation
The library accepts requests from faculty and staff for new library materials. Requests for
curriculum materials receive first priority in purchasing. All new purchases are subject to
available funding. After new materials are received and processed, notifications are sent via e-
mail. To make a request for purchasing new books and AV materials, please contact the
librarian/acquisitionist. Please prioritize multiple purchase requests. A Library Materials
Request Form is available for requesting materials.

Curriculum Area Coordinators, or their designee, are responsible for regularly evaluating the
library’s collections for their subject area. This involves reviewing the library’s books,
reference books, instructional videos, and periodicals to determine if the materials are up-to-
date and meet curriculum needs. Once the collection is evaluated, a Library Collection
Evaluation Form should be completed and turned in to the library. Requests for new
materials to strengthen any weak areas in the collection can be made at this time. Old
materials may also be pulled to be withdrawn from the collection. Evaluations may be done by
examining the materials in the library, or by reviewing a list of the materials provided through
our bibliography services. Additional information is available from the acquisitionist.

Distance Learning Services
The following services are available to the college’s distance learning students:
o Access to computers for login to class desktop
o Remote access to library catalog and online databases
o E-mail reference service: library@carteret.edu
o Mailing service to check out library materials
o Electronic Interlibrary Loan Request form & Patron Registration form
o Access to general library information, magazine indexes, library handouts and research
   guides via the library’s website
o Online library tutorials and library skills exercise

Extended Checkout Periods for Faculty/Staff
Faculty and staff may check out books from the library’s main book collection for six weeks.
Instructional AV materials may also be checked out for six weeks. If a longer checkout period
is needed for books or instructional AV, the library technical assistant should be contacted. A
semester or a year checkout can be arranged. Reference books may be checked out for one
day. Checkout periods on all other library materials, such as best sellers, movies, and audio
books, are the same as for all library patrons.

Interlibrary Loan (ILL) Services
The library borrows materials from other libraries for personal or professional interests through
interlibrary loans. An ILL Agreement Form must be completed prior to requesting materials
for the first time, and an ILL Request Form is completed for each item being requested. The
forms should be submitted to the library technical assistant.


Library Skills Classes
The library provides class instruction in the use of the library’s online catalog, electronic
databases, and general library use. To schedule a class for an instruction session, the librarian
is contacted. The library skills exercise provides independent practice on the concepts and
skills taught in the class session. Faculty may schedule one or two sessions for students and
classes may be customized to fit your subject area. The library is to be contacted at least two
days in advance to schedule your class. Classes are also welcome in the library for study and
research when they are scheduled in advance.

Online Tutorials
Online tutorials can be accessed via the library’s website at www.carteret.edu/library. Tutorials
are available on the following topics:
Searching the Library Catalog
Using the Library of Congress Classification System
Searching NC Live and SIRS
Evaluating Websites
Citing Electronic Sources
Citing Using the APA and MLA Formats

Reserve Materials
Faculty may place library or personal materials on reserve for student use. Reserves are held at
the circulation desk. To place items on reserve, a Reserve Request Form must be completed
at the circulation desk for each item, and the item and form is submitted to the library
technician. 48 hours are allowed for processing reserves. Reserves are held at the circulation
desk. To place items on reserve, a Reserve Request Form must be completed at the
circulation desk for each item.

Upon evaluation of resources and services completed in September, 2008 by the CAC, the
following report was submitted:
After scrutinizing the reference materials for the culinary program, I have come to the
following conclusions: The periodicals are not of a professional level. I recommend Food
Arts, Art Culinaire, and Chef. I will recommend more as I discover them. The A/V collection
needs to be expanded and I will suggest more titles after I have researched the subject. The
library already has a small list of titles requested. Both the Reference and Book sections are
very impressive. The fact that they carry The Professional Caterer series, Wenzel’s Menu
Maker, Escoffier’s Guide to Modern Cuisine, and El Bulli 1998-2002 is exceptional in that
very few people outside of the food service industry know that these books even exist.

Budget
The Culinary Technology Program began accepting students in 2004 and received substantial
financial support from the Carteret Community College Foundation. According to the
Foundation’s records, since the fiscal year 2003, the Foundation’s contributions have been over
$721,821. Many of these funds include specific donations received from the local restaurant
owners, stakeholders, and designated culinary donations. The Culinary Program CAC uses the
same budget processes as all other curriculum departments in Carteret Community College.
With input from the adjunct faculty, the CAC is responsible for developing and submitting the
program’s proposed yearly budgetary request to the Division Director for Service and Applied
Technologies. The proposed budget becomes part of the proposed college’s comprehensive
plan and is reviewed by the senior administrative team. Upon receiving annual funds from the
State of North Carolina, the administrative team finalizes the college budget and allocations are
then determined. State issued funding is used to support the needs of the program including
salary, educational equipment, instructional supplies, and travel expenses associated with
   program implementation. A breakdown of the financial support from the college is noted in
   Table D.1. County funds are used for the operation and maintenance of the college facilities.
   The total operating budget for the program for 2008 is $108,037 which includes the annual
   budget, utilities, repairs, maintenance, insurance and cleaning.

   Table D.1.

    Year     Salary       Instructional   Educational        Perkins Funds        Expenses
             FT & PT      supplies        Equipment
    2005-    $39, 485     $2863           $16,768            $281                 Unavailable
    06
                                          (CCC Foundation)

    2006-    $64, 305     $2533           $16,295            $1,014               Unavailable
    07
                                          (CCC Foundation)


    2007-    $65,867      $3441           $1,714 (through    $3600                Unavailable
    08                                    ASAP)
    2008-    $71,349      $3500           $8000 (through     $0                   July 2008-Dec.
    09                                    ASAP)                                   2009    $17,841


E. General

1. The specific industries the culinary program serves within the Commercial Sector are
   restaurants and lunchrooms including:
    fast casual
    chain casual
    casual fine dining
    fine dining
    California concepts
    limited menu
    commercial cafeterias
    social caterers
    frozen dessert units
    bars and taverns
    managed services
    lodging places
    retail hosts
    recreational foodservices
    mobile caterers
    vending

   In the non-commercial or institutional sector, the program serves:
    employee feeding units
      elementary and secondary schools
      colleges and universities
      airline feeding
      railroad and bus foodservices
      hospitals
      long-term health facilities
      private clubs
      military feeding
      central commissaries

2. At this point in time, the only institutions current students can transfer to include other colleges
   within the North Carolina State Community College System.

3. Since the program began enrolling students in August of 2004, a combination dining room/live
   project classroom has been established. The following areas have also been developed:
    a wait station with full beverage service
    student lounge area
    small library
    baking station
    working kitchen
    dish room
    charcuterie production area
    refrigerated storage
    frozen storage
    dry storage
    theory classroom
    catering department

   There originally was a cold/hot smoking area, but it was stolen. Through state equipment
   funds, Perkins Funds, donations, and the coordinator’s credit cards, the curriculum has
   installed:
     five convection ovens
     coffee and tea dispensers
     a proofing cabinet
     a dairy refrigerator
     a production refrigerator
     two food slicers
     seven K-5 mixers
     24 cook top burners
     an infra-red grill
     one 70 pound fryer
     a steam table
     eight production tables
     a band saw
       a portable hot-smoker
       shelving in all refrigerated and non-refrigerated storage
       a complete line of cold and hot catering serving pieces
       the required batteries de cuisine of pots
       pans and small wares
       a reach-in freezer
       several storage racks

    In addition to these tools, the program has acquired flatware, plates, glassware, etc. to serve
    100 guests.

F. Analysis:
   Mission and Purpose
   The Mission and Goals of the Culinary Technology Program are derived from and support the
   mission and goals of the college. The Mission and Goals are consistent with the Institutional
   Learning Outcomes as demonstrated on the outcomes matrix included as an exhibit in this
   report. They are consistent with the expectations of employers and the community at large.
   Through informal surveys, conversations and discussions, the culinary technology curriculum’s
   ability to meet the expectations has been well established. Formal employer surveys will be
   completed on schedule. Data will be collected and analyzed by February 1, 2009.

   Faculty:
   The faculty members hold multiple certifications and/or a formal education in culinary
   technology and are assets to the program. They bring a wide variety of experiences and
   provide compartmentalization of course work which enhances learning.

   Students:
   The Culinary Technology Curriculum serves a diverse population of students. There are no
   pre-established prerequisites other than the general admission requirements which all students
   enrolling in a college course/curriculum must meet. The number of enrolled students has
   increased since its inception with a current retention rate of 66.7%. The program is currently at
   maximum capacity for the facilities, faculty and supplies available. The program has identified
   specific knowledge and skills expected of its graduates and the potential jobs available after
   graduation.

   Resources:
   The curriculum resources meet basic instructional needs for the current student population.
   However, it has been identified that in order to uphold the mission and meet program goals, the
   current Curriculum Area Coordinator exceeds the maximum number of student contact hours
   as stated in the College’s Work Load Policy. The committee’s recommendation is for the
   hiring of a full-time faculty member to assist the CAC to deliver the curriculum.

   Other deficiencies identified during the analysis process are:
   1. Inadequate equipment. At the time of this section review, the dishwasher does not work
      and poses a possible health hazard that could result in a health code violation which could
     result in the shutdown of the program’s skills lab. (update 3/09: a new dishwasher has
     been secured for the culinary program)
2.   Adequate storage space is not available and could result in a health code violation.
3.   Technological resources are not available in the culinary building.
4.   The Hospitality-Information Systems course is not available to students. The curriculum is
     not keeping up with technological advancements. Class and competency requirements must
     be out-sourced to local businesses due to the college’s inability to provide these learning
     outcomes.
5.   The budget is inadequate to promote the desired student learning. Investigative research is
     being conducted to ascertain other community college culinary technology budgets.
6.   The Culinary program faculty are responsible for purchasing first aid equipment, cleaning
     supplies and soap for its bathrooms from its program budget. In addition, it was discovered
     that the program faculty are cleaning its own restroom facilities verses the custodial staff of
     the college.
   Section II
Program Content
II. Program Content

   A. Definition of Program
      The Culinary Technology curriculum prepares the graduate to assume positions as trained
      culinary professionals in various food service settings. These settings include full service
      restaurants, hotels, resorts, clubs, catering operations, contract food services and healthcare
      facilities.

      Course work emphasizes practical hands-on applications, comprehensive theoretical
      knowledge, and professionalism. The curriculum has established critical competencies which
      the food service industry has deemed vital. All graduates must demonstrate the competencies
      prior to the awarding of the terminal certificate, diploma or degree. The enrolled students
      complete courses in sanitation, food/beverage service and control, baking, gardė manager,
      American/international cuisines, food production and hospitality supervision.

      Graduates should qualify for entry level positions such as line cooks, station chefs, and
      assistant pastry chefs. American Culinary Federation certification is available to graduates.
      With experience, graduates may advance to positions such as sous-chef, executive chef, or
      food service manager.

      A prospective student must complete the general college admission requirements in order to be
      considered for this curriculum. The admission requirements are the same for admission into
      the certificate, diploma, or degree track.

   B. Curriculum
      There are three different educational levels in the Culinary Technology Program at Carteret
      Community College. The two-semester certificate requires 18 total hours of study; the four-
      semester diploma program requires 48 total hours of study and the six-semester program leads
      to an Associate Degree in Applied Science Degree in Culinary Technology.

      The curriculum has been designed to offer students an opportunity to transition from a
      certificate to the A.A.S. Degree over a two-year period if they so desire. All core CUL courses
      are taught by traditional format. Several of the culinary courses are offered in daytime and
      evening sections. The diploma track of study is offered only during the daytime hours. No
      culinary courses are taught as total distance education courses. Related course work of the
      culinary program can be taken as a traditional class or through distance education via internet
      classes when they are offered. The culinary curriculum courses are planned and implemented
      by the culinary faculty. The courses reflect the program description and prepare graduates for
      entry level positions.

      The curriculum layout design follows a logical progression and allows for students to build on
      previous semester competencies. For example, in CUL 110, the student learns the basic
      principles of sanitation and safety procedures in the food and hospitality service area. The
      competency requires application in the remaining courses as the student prepares and serves
      food. In CUL 140, the student learns the fundamental culinary skills involved in basic food
preparation. Without this course, the student would not have the prerequisite knowledge to be
successful in the CUL 240 course, Advanced Culinary Skills.

At the time of this section review process, each of the fall semester culinary course syllabi
were accessible to enrolled and prospective students with the exception of CUL 260. The
Course Level Learning Outcomes (CLLOs) were accessible online for each of the fall semester
classes. Upon assessment in January 2009, the spring semester culinary course syllabi were
accessible with the exception of CUL 140 and CUL 160. CLLO’s were accessible for each of
the spring semester courses.

The syllabi for the program follow the general college template for all curriculum syllabi.
However, upon using the rubric designed for the course syllabus, several syllabi have been
found to be lacking in attention to details, are incomplete, and do not offer the learner guidance
on reading assignments, a calendar of events to cover in class, or information on how to reach
the instructor.

In a review of the curriculum plan it has been identified that the Hospitality-Information
Systems course hardware and software technology support is not available. This lack in
instructional technology directly impacts the culinary program. The curriculum area
coordinator must arrange and coordinate times with local businesses to bring the students into
the individual business to provide instruction on the systems. This must be orchestrated
carefully and is done when the business is closed to the public.

The Master Curriculum Plan as approved by the NCCCS is as follows:
                     Culinary Technology (A55200)
                    Associate in Applied Science Degree


Title                                 Class     Lab       Experience   Credit

Fall Semester

ACA 115 Success & Study Skills          0        2            0          1
CUL 110 Sanitation & Safety             2        0            0          2
CUL 110A Sanitation & Safety Lab        0        2            0          1
CUL 112 Nutrition Foodservice           3        0            0          3
(OR)
N UT 110 Nutrition                      (3)     (0)          (0)        (3)

CUL 150 Food Science                     1       2            0          2
ENG 111 Expository Writing               3       0            0          3
HRM 125 Hospitality Etiquette            1       0            0          1
MAT 110 Mathematical Measurement         2       2            0          3
          Total                         12       8            0         16




Title                                 Class     Lab       Experience   Credit

Spring Semester

CUL 140 Basic Culinary Skills           2        6            0          5
CUL 160 Baking I                        1        4            0          3
CUL 170 Garde-Manager I                 1        4            0          3
ENG 114 Research & Report Writing       3        0            0          3

           Total                        7       14            0         14


Title                                 Class     Lab       Experience   Credit


Summer Semester

CUL 120 Purchasing                      2        0            0          2
CUL 125 Hospitality Information         1        2            0          2
Systems
CUL 130 Menu Design                     2        0            0          2
HRM 145 Hospitality Supervision         3        0            0          3

           Total                        8        2            0          9
  Title                                   Class   Lab   Experience   Credit


  Fall Semester

  CUL 180 International/American            1      8        0          5
  Cuisine
  CUL 240 Advanced Culinary Skills          1      8        0          5
  CUL 240A Advanced Culinary Skills         0      3        0          1
  Lab
  CUL 260 Baking II                         1      4        0          3

              Total                         3     23        0          14



 Title                                    Class   Lab   Experience   Credit


 Spring Semester

 CUL 135 Food & Beverage Service           2       0        0          2
 CUL 135A Food & Beverage Service          0       2        0          1
 Lab
 CUL 250 Classical Cuisine                 1       8        0          5
 CUL 270 Garde-Manager II                  1       4        0          3
 HRM 220 Food & Beverage Controls          3       0        0          3
            Total                          7      14        0         14




 Title                                    Class   Lab   Experience   Credit


 Summer Semester

 COE 112 Co-Op Work Experience I           0       0       20          2
 COE 115 Work Experience Seminar I         1       0        0          1
 ** Humanities/Fine Arts Elective          3       0        0          3
 *** Social/Behavioral Science Elective    3       0        0          3

             Total                         7       0       20          9


Total Program of Study Hours: 76
                               CULINARY TECHNOLOGY (D55200)
                                         Diploma

FALL SEMESTER                                       CREDIT   THEORY   LAB   WORK EXP

ACA   115    Success and Study Skills       _____     1        0       2       0
CUL   110    SANITATION AND SAFETY          _____     2        2       0       0
CUL   110A Sanitation and Safety Lab        _____     1        0       2       0
CUL   150    Food Science                   _____     2        1       2       0
ENG   111    Expository Writing             _____     3        3       0       0
          (OR)
ENG   101    Applied Communications         _____     (3)      (3)    (0)      (0)
HRM   125    Hospitality Etiquette          _____      1        0      1        0
MAT   110    Mathematical Measurements      _____      3        2      2        0
NUT   110    NUTRITION                      _____      3        3      0        0
          (OR)
CUL   112    NUTRITION FOODSERVICE          _____     (3)      (3)    (0)      (0)
             TOTAL                                    16       11      9        0


SPRING SEMESTER
CUL   140    BASIC CULINARY SKILLS          _____     5        2      6        0
CUL   160    BAKING I                       _____     3        1      4        0
CUL   170    Garde-Manager I                _____     3        1      4        0
HRM   220    Food & Beverage Controls       _____     3        3      0        0
             TOTAL                                    14       7      14       0


SUMMER SEMESTER
CUL   120    PURCHASING                     _____     2        2       0       0
CUL   130    Menu Design                    _____     2        2       0       0
HRM   145    Hospitality Supervision        _____     3        3       0       0
             TOTAL                                    7        7       0       0

FALL SEMESTER
CUL   180    Int’l/American Cuisine         _____     5        1      8        0
CUL   240    Advanced Culinary Skills       _____     5        1      8        0
CUL   240A   Advanced Culinary Skills Lab   _____     1        0      3        0
             TOTAL                                    11       2      19       0

TOTAL CURRICULUM HOURS: 48
                           CULINARY TECHNOLOGY (C55200)
                                     Certificate

FALL SEMESTER                                       CREDIT        THEORY           LAB          WORK
ACA   115    Success and Study Skills     _____         1              0             2                0
CUL   110    SANITATION AND SAFETY        _____         2              2             0                0
CUL   110A   Sanitation and Safety Lab    _____         1              0             2                0
CUL   150    Food Science                 _____         2              1             2                0
HRM   125    Hospitality Etiquette        _____         1              0             1                0
NUT   110    NUTRITION                    _____         3              3             0                0
             (OR)
CUL   112    NUTRITION FOODSERVICE        _____        (3)            (3)            (0)              (0)
             TOTAL                                     10              6              7                0

SPRING SEMESTER
CUL   140    BASIC CULINARY SKILLS        _____         5              2             6                0
CUL   160    BAKING I                     _____         3              1             4                0
             TOTAL                                      8              3             10               0

                              TOTAL SEMESTER HOURS = 18




  C. External Accreditation
     The accreditation body for culinary programs is the American Culinary Federation. At the time
     of this review, the program has not sought national accreditation due to deficiencies in the
     areas that are required elements for accreditation status. A complete listing of required
     elements is available from the Curriculum Area Coordinator.

  D. Innovations
     The Culinary Program is involved in several Service Learning Projects. The students are
     required to work at the Hope Mission to serve the indigent population, and practice frugality
     and customer service. The students are involved in the “Buy Local” and “Slow Foods”
     movements by purchasing locally pasture-raised whole animals which they then fabricate,
     process and apply to the program. The students are involved with the North Carolina Shellfish
     Growers Association and The United States Freshwater Prawn Growers Association. They
     assist in one Prawn Harvest a year and sponsor the North Carolina Shellfish Growers
     Association Expo. The students practice customer service and serving skills by assisting with
     Empty Bowls, the Beaufort Wine and Food Weekend, and The Crystal Coast Culinary
     Challenge. The students visit the kitchens and use the hospitality information systems of
     twenty one area restaurants and institutions as part of their field research in CUL110 and
     CUL125. Starting the summer of 2008, three students a year are sent to France to do a one
     month stagier. The students also serve the public a weekly lunch in a professional environment
     as part of a LIVE Service project.
E. Testing and Remediation
   Testing is not required for students to enroll in culinary technology courses. However, in order
   to be accepted into the Culinary Technology curriculum, students must meet the college’s
   general admission requirements which include application to the program, placement testing,
   and receipt of academic transcripts from all colleges attended and proof of graduation from
   either high school or the general education diploma equivalent (GED). Students needing
   course remediation in culinary classes are advised to make an appointment with their
   instructor(s) for one-on-one remediation.

F. Evaluation of Instructional Modalities
   The culinary faculty recognize that adult students learn through a variety of methods and
   develop learning strategies around those needs. Didactic content is taught in the traditional
   classroom and kitchen lab settings and supported through in-class activities, videos, guest
   speakers, and on site learning. Traditional tests are administered and provide the faculty
   feedback on student learning and content mastery.

   Skills necessary for the culinary arts are taught and then demonstrated to the student in the
   kitchen setting. Students are required to demonstrate competency of a skills-set as part of the
   course outcomes. Assessments of the skills are measured by expert chefs. Students are
   provided feedback on their performance.

   Specific equipment that is utilized in food service settings is also used in the kitchen setting to
   teach and assess learning competencies. Live projects provide the opportunity for students to
   apply their knowledge, skills and abilities in order to be prepared to assume positions as trained
   professionals in a variety of food service settings. The projects allow the students, under the
   direct supervision of the faculty member, to plan, prepare, and serve local patrons. Faculty can
   assess a number of learning competencies during the live projects. Patrons have an opportunity
   to provide feedback to the faculty and students through short evaluation surveys. These are
   used to assist in evaluating the over all objectives.

   Students participate in an evaluation of the culinary courses and faculty members (instructional
   chefs) have opportunities to provide feedback on the methodologies used by the program.

G. Funding for Curricular Changes or Offerings
   Funding support and expenses for the program are a complex situation. With the allocated
   funds for instructional supplies at $3,500 a year and the statewide average cost of $1,000 per
   student per year, several on-going funding projects are practiced in order for the program to
   survive. Most expenses for the program are for perishable instructional supplies (food).
   Numerous creative strategies are planned during the year to help with the costs incurred to run
   the program. As upperclassmen, the students are responsible for planning and managing one
   lunch a week to serve the public with the assistance of the underclassmen. The lunch brings in
   an average of $600 a week. Although this is not a break even point, donations from the
   Beaufort Wine and Food weekend event provide additional funding for instructional purposes.
   Donations from the event are typically approximately $1,500. The program also organizes an
   annual barbecue event that grosses an average of $1,600. The main funding for the curriculum
   comes from The Crystal Coast Culinary Challenge which last year donated $7,000. There are
   also several private donors managed by The Carteret Community College Foundation. In
   2007, approximately $24,000 was collected through donation by the Foundation. From January
   1-December 31, 2008, $16,765 was collected through donations by the Foundation. The
   instructional expenses for the program from July 2008-December 31, 2008 have been $17,841.
   As previously mentioned, these expenses are primarily related to perishable instructional
   supplies.

   As previously mentioned, the Hospitality-Information System is not available on the campus.
   The hardware and software technology cost approximately $35,000. The costs can run as high
   as $200,000 for more detailed capabilities. There has been no effort on the part of the college
   to fund the technology costs since the donations and state funding allotted for the program
   cover basic operating functions and building rental fees.

G. Analysis

The committee members have identified that the definition of the program at Carteret Community
College is consistent with the NCCCS definition. The curriculum as designed is beginning to fall
behind in meeting the technological advancements. Funding for curricular changes and
improvements has not been identified as a high priority as evidenced by the operating budget
allotted for the program. Donations will likely begin to decline as business owners and other
stakeholders become victim to the current economic situation. Equipment funding has been
inadequate to meet the institutional needs as evidenced by class and competency requirements that
are out-sourced to local businesses. Several culinary course syllabi are incomplete as evidenced by
use of the college rubric. A Culinary Curriculum Improvement Project (C-CIP) is currently
underway in the NCCCS and will be discussed in Section V.
Section III

Outcomes
    A. Indentifying Outcomes
Carteret Community College received its approval form the NC Community College System to
offer the Culinary Technology Program and admitted its first group of students in 2004. The
culinary curriculum area coordinator (CAC), the part time faculty chefs and local food service
industry owners and leaders formed a Lay Advisory Board which consistency explores the
expected competencies and learning needs of its program graduates. The process used by the
institution for developing outcomes is followed by the CAC and part time chef faculty. These
faculty members explore current culinary arts techniques, expectations of employers of the
program graduates, state and national safe food handling practices, and specific needs of the
program. The CAC is actively involved in the local chapter of the American Culinary Federation
in order to help identify changes in the industry that directly impact the program and its mission
and purpose.

The following outcomes have been established for the 2008-09 academic year. Results and use
of outcomes will be identified on the forms used by the institution.

B. Administrative Outcomes
      The Culinary Technology Program will maintain compliance in inspection of food handling with
       the Department of Environmental Health in order to offer live projects and food preparation.
      Upgrade instructional equipment and instructional technology in the program by 50%
      Increase number of permanent faculty by 1 FT member to meet growing student enrollment
       needs in the program, and lower the CAC student-faculty contact hours from 24 each semester to
       be in compliance with college policy for CAC .
C. Program
      85% of the responding employers who have hired graduates of the Culinary Program, will indicate
       over all satisfaction with the graduate as evidenced by employer survey results.
      75% of the graduates who take the National American Culinary Federation Certification
       Examination will pass the examination on the first attempt.
      80% of the graduates from the Culinary program will secure a position in the food service
       industry.
D. PLLO (Student)
    75% of the students enrolled in CUL 140 & 140A will demonstrate acceptable basic culinary knife,
       stock, and sauce skills required to progress within the culinary program and establish a career
       within the industry.
      75% of the students enrolled in CUL 110 and CUL 110A will display accurate safety and
       sanitation procedures.
      75% of the culinary students enrolled in the CUL 250 capstone course will illustrate necessary
       professional food serve skills and customer service skills required for the industry.

E. Follow-up of students served

The CAC of the Culinary Technologies Program follows up with students and graduates of the
program through formal evaluations and surveys as well as informal surveys. Many of the
faculty chefs will work along side of the graduate in the industry and provide observation and
comments back to the CAC. Telephone communication, as well as “drop-in” visits, from
students and graduates, allows the CAC and other PT faculty chefs to follow-up with students
served.
F. Analysis

 Assessment of the students’ progress, and the program implementation and needs is an ongoing
process. In some situations outcomes assessment data for the program must be collected one year
back (and use of results analyzed for the following year) or upon completion of the spring
semester. Further analysis of findings that directly impact the outcomes of the program will be
discussed in Section IV of this Program Review.
Administrative
outcomes

Name of Program            Culinary Technology
Number of program faculty & staff participating in the development of
the outcomes:
                                                         F/T           P/T
                                                     1 Faculty       5 Faculty                     Staff

      Outcome                 Outcome            Target/        Results            Use of            Person
                           Indicator/Asse        Benchm                            Results         Responsible
                           ssment Method           ark

                                                  Maintain    Although the            Report
                                                  ongoing        program             warning
                                                 complianc      inspection        violations to
                                                    e (as      revealed all          division
                                                 determine      mandatory          director in
                                                  d by NC      compliance            order to
                                                   DEH);      requirements      address issues
                                                   earn a    were met, it did    and concerns
                                                  grade of        receive              with
                                                     95          warning        administration
                                                             notification of        to prevent
                                                                violations.           formal
                                                             Grade awarded        citations and
                                                             from NC DEH         loss of ability
                                                                  was 97        to prepare and
The Culinary                                                                       serve food.
Technology Program
will maintain
compliance in inspection
of food handling with
the Department of
Environmental Health in    NC Department
order to offer live        of Environmental
projects and food          Health inspection                                                       CAC; Division
preparation.               report and grading                                                      Director;

Proposed date of                                     Does this assessment require
assessment                 Feb. 2009                 survey data? (Y/N)
Name of Program         Culinary Technology
Number of program faculty & staff participating in the development of the
outcomes:
                                                                              P/T
                                                        1   F/T Faculty     5 Faculty           Staff

      Outcome                Outcome           Target/          Results           Use of         Person
                        Indicator/Assessm      Benchm                             Results       Respons
                           ent Method            ark                                              ible

                                               Aug-08           System and        Request
                                                                  software       removal of
                                                             technology cost      CUL 125
                                                               is prohibiting       from
                                                              outcome to be       Culinary
                                                            met; cost ranges    Technology
                                                              from $30,000-       Program.
                                                               $150,000. In     Course not
                                                               order to meet    required for
                                                                   course          degree,
                                                             objectives CAC      diploma or
                                                                 has had to      certificate.
                                                             arrange to take
                                                                students to
                                                                   various
                                                                businesses         Update:
                                                                 during the      Curriculum
                        Purchase of training                      summer         Committee
                        modules,                            semester. These      approved
                        Information systems                   serves will no     request to
Upgrade instructional   software, Point of                       longer be      delete CUL
equipment and           Sale software and                    accessible after     125 from
instructional           related technology                    summer 2009.        program
technology in the       to support CUL 125                                      offering 2/09
program by 50%          course objectives                                                       CAC

Proposed date of                                   Does this assessment require survey
assessment              Feb. 2009                  data? (Y/N)
Name of Program         Culinary Technology
Number of program faculty & staff participating in the development of the
outcomes:
                                                                              P/T
                                                         1   F/T Faculty    5 Faculty         Staff

      Outcome                Outcome           Target/           Results         Use of        Person
                        Indicator/Assessm      Benchm                            Results      Respons
                           ent Method            ark                                            ible

                                                Aug-08       To date, no FT          CAC
                                                                permanent      continues to
                                                             faculty member          carry
                                                             has been hired      “overload”
                                                              to support the      hours as
                                                                  culinary      defined by
                                                                 program.          college
                                                                Workload           policy.
                                                              contact hours       CAC will
                                                              continue to be        follow
                                                               greater than     process to
                                                              college policy   seek formal
Increase number of                                               for CAC.       recognition
permanent faculty by                                                             of contact
1 FT member to meet                                                                 hours
growing student                                                                   through
enrollment needs in                                                               Division
the program, and                                                                   Dean.
lower the CAC
student-faculty
contact hours from 24   Hiring of FT
each semester to be     permanent faculty
in compliance with      member to support
college policy for      culinary program
CAC.                    needs

Proposed date of        Aug. 2008 &                Does this assessment require survey
assessment              reassess 4/09              data? (Y/N)
     Program Outcomes


Name of Program                            Culinary Technology
Number of program faculty & staff participating in the development of the
outcomes:
                                                                                          P/T
                                                                                          Facult
                                                                   1   F/T Faculty      5 y            Staff

          Outcome                    Outcome         Target/        Results          Use of Results    Person
                                  Indicator/Asses    Bench                                             Respon
                                   sment Method       mark                                              sible

                                                      85%         100% of the      Continue to meet
                                                                  responding         with LAC and
                                                                   employers        local business
                                                                    who have         owners to be
                                                                 hired program         assured of
                                                                  completers,      necessary skills
                                                                    indicated             and
                                                                  satisfaction         abilities of
                                                                 with graduates   graduates entering
                                                                                      the industry.




85% of the responding
employers who have hired
graduates of the Culinary         Employer
Program, will indicate over all   survey; informal
satisfaction with the graduate    survey with CAC                                                      Employ
as evidenced by employer          and local                                                            ers;
survey results.                   employers                                                            CAC

                                  Dec. 2008 for
                                  summer 08                       Does this assessment require
Proposed date of assessment       grads                           survey data? (Y/N)
Name of Program            Culinary Technology
Number of program faculty & staff participating in the development of
the outcomes:
                                                          F/T
                                                       1 Faculty     5 P/T Faculty           Staff

      Outcome                 Outcome            Target/     Results      Use of Results      Person
                           Indicator/Asses       Benchm                                      Responsib
                            sment Method           ark                                          le

                                                  75%       No data to      100% of the
                                                           compile- no      graduates of
                                                             students       the program
                                                            have taken       report they
                                                                the             were
                                                           examination       adequately
                                                                          prepared for the
                                                                                ACF
                                                                            Certification
                                                                            examination,
                                                                            however, to
                                                                               date no
                                                                          graduates have
                                                                           chosen to take
                                                                                 the
                                                                            examination.

                                                                          Culinary faculty
                                                                             chefs will
                                                                            continue to
                                                                            assess and
                                                                              evaluate
75% of the graduates        Official                                         graduate
who take the National      documentation                                  performance on
American Culinary          from the                                        examination
Federation Certification   American                                        and address
Examination will pass      Culinary                                        key concepts
the examination on the     Federation                                     within the CUL     CAC,
first attempt.             Board.                                           curriculum.      Graduates

Proposed date of                                    Does this assessment require survey
assessment                 Feb. 2009                data? (Y/N)
Name of Program        Culinary Technology
Number of program faculty & staff participating in the development of the
outcomes:
                                                             F/T            P/T
                                                          1  Faculty      5 Faculty       Staff

     Outcome                Outcome            Target/     Result     Use of Results       Person
                       Indicator/Assessme     Benchmar       s                            Responsi
                            nt Method            k                                          ble

                                                80%         100%      Graduates of the
                                                                          program
                                                                        are securing
                                                                        positions in
                                                                       food service.


                                                                       Culinary faculty
                                                                             will
                                                                          continue
                                                                         to support
                                                                          students’
                                                                      exposure to local
                                                                        business as
                                                                          potential
                                                                         employers.



80% of the
graduates from the
Culinary program
will secure a          Graduate survey;
position in the food   informal survey with                                               CAC;
service industry.      graduates from CAC                                                 Graduates

Proposed date of       Dec. 2008(for              Does this assessment require survey
assessment             summer 08 grads)           data? (Y/N)
PLLO

Name of Program           Culinary technology
Number of program faculty & staff participating in the development of the
outcomes:
                                                                             P/T
                                                      1   F/T Faculty      5 Faculty      Staff

      Outcome                 Outcome      Target/             Results          Use of      Person
                          Indicator/Assess Benchm                               Results   Responsible
                            ment Method      ark

                                                75%        To be measured
                                                          May 2009; Results
                                                           to be included in
                                                          Year-two follow-up
                                                                report




                          professional food
75% of the culinary       service skills and
students enrolled in      customer service
the CUL 250               skills will be
capstone course will      assessed through
illustrate necessary      patron cards
professional food         (obtained during
serve skills and          live projects) and
customer service          evaluated by
skills required for the   culinary faculty
industry.                 chefs

Proposed date of                                          Does this assessment use a         If YES,
assessment                          May-09                rubric? (Y/N)                   please attach
Name of Program     Culinary Technology
Number of program faculty & staff participating in the development
of the outcomes:
                                                      F/T            P/T
                                                  1   Faculty      5 Faculty          Staff

    Outcome              Outcome          Target/      Results          Use of          Person
                     Indicator/Assess     Bench                         Results       Responsible
                       ment Method         mark

                                           75%         Students       Through item
                                                    enrolled in the    analysis of
                                                    CUL 110 and       CCC student
                                                      CUL 110A            testers
                                                        course         provided by
                    Students taking                   accurately         National
                    the National                    demonstrated       Serve Safe
                    Serve Safe                        safety and      Examination
                    examination will                  sanitation        Board, the
                    earn a passing                   practices as     faculty chefs
                    grade of 86 or                   witnessed by       will review
                    greater indicating                  faculty          areas of
                    accurate safety                   members;        strength and
                    and sanitation                    92% of the      weaknesses
                    knowledge.                         students       in curriculum
                    Students enrolled                  earned a         related to
                    in CUL 110 and                  passing grade       safety and
75% of the          110A will display                  of 86 (or        sanitation
students enrolled   safety and                      better) on the      practices.
in CUL 110 and      sanitation                      National Serve
CUL 110A will       practices within                     Safe
display accurate    the program as                   Examination.
safety and          evidenced by
sanitation          faculty chef                                                      CAC, Culinary
procedures.         observation.                                                      Faculty

Proposed date of                                    Does this assessment use a           If YES,
assessment          Dec. 2008                       rubric? (Y/N)                     please attach
   Section IV
Need For Change
The following information has been identified by the committee through direct investigation,
surveys, a SWOT analysis (fall 2008), and conversations held with stakeholders.

           Program Strengths:
       1. Positive Community Perspective- The Culinary Program has had continuous
           community support since its inception.
       2. Continued Growth- The program has demonstrated continuous growth in enrollment
           since 2004.
       3. Qualified Faculty- The program benefits from an experienced and diverse faculty.
       4. Location- The program enjoys a very visible location which enhances its growth
           potential.
       5. Student Satisfaction- The program is well thought of by enrolled and graduated
           students.
       6. Employer Satisfaction- The program is also well thought of by employers who hire
           the graduates. Employers are satisfied with the entry-level skill set the graduates
           possess.
       7. Job Placement- Graduates who are actively seeking employment are able to secure
           positions for which they have been trained. Many secure employment prior to
           graduation.
       8. High Demand- There is a high demand for CCC Culinary graduates by employers in
           the food service industry.
       9. Dedication of CAC- The Culinary CAC offers graduates assistance with job
           placement. His excellent reputation in the food service industry and with local
           employers is an asset to the college, program and its graduates.
       10. Community Service – The CAC and program promote community service.
       11. Equipment repair- The dishwasher has been replaced which is considered a strength.

    Program Weaknesses:
       1. Lack of Faculty – The program does not have sufficient faculty to meet the growth in
          enrollment since 2004.
       2. Workload of CAC – The CAC currently carries an average of 24 contact hours per
          week. This exceeds the number stated in the work load policy for faculty.
       3. Lack of Operational Equipment – Some equipment is out-dated and broken.; Focus is
          on securing financial resources from outside college sources
       4. Lack of Storage Space – There is a definite lack of adequate storage space. This has
          been an ASAP request by the CAC for the last three consecutive years.
       5. Outgrown Facility- The program has demonstrated growth since 2004. The current
          location is too small to provide a quality education for the larger classes.
   6. Security Issues- Equipment has been “borrowed” by other programs/college
       departments without informing the CAC. This is also a health issue due to lack of
       proper sterilization/cleaning of borrowed equipment which is mandated by the state
       health department.
   7. Safety Issues – The program is located away from the main campus area and does not
       have any means of communication with the main campus in the case of an emergency
       situation.
   8. Fire Alarm – There is no fire alarm in the building. This is a state and county safety
       issue.
   9. Lack of Custodial Supplies – The program, due to its location, does not benefit from
       custodial support or replenishing of hygiene supplies. This is a health issue.
   10. Syllabi – Not all CUL syllabi follow the current college format.
   11. Technological Support – The program suffers from lack of technological support.


A. Recommendations To Improve Program: The Committee and CAC supports the
   following recommendations:
   1. Allocate sufficient funding from College budget in order to maintain program
       outcomes, support continuous growth, and meet NSF Standards and North Carolina
       Department of Environmental Health Standards.
   2. Secure adequate storage facilities in order to adhere to state health standards.
   3. Secure permanent faculty.
   4. Identify replacement costs for broken and out-dated equipment.


B. Action Plan: The Committee suggests implementation of the following action plan:
   1. College demonstrates support for the program through the approval of the operational
      budget submitted by the CAC for 2009-2010 fiscal year.
   2. The CAC submits an ASAP request for a new storage facility.
   3. The CAC submits a formal request for an additional full-time faculty member.
   4. CAC performs a cost-analysis to replace broken and out-dated equipment.
   5. The College develops a custodial maintenance plan to establish routine required
      cleaning instructional and restroom areas and refilling of hygiene supplies.
 Section V.
Future Issues
A. Anticipated Future Curriculum Changes and Needs

   At this point in time, the Culinary Technology curriculum offers CUL-125 Hospitality
   Information Systems. The class instructs students in the use of hardware and software
   systems in a hospitality setting. The program does not have a POS system adequate to
   support the course. The curriculum area coordinator has to arrange out-source training in
   area restaurants. The out-source training is becoming increasingly challenging and was
   previously discussed in Section II. The skills taught (planning, cost controls, forecasting,
   inventory control, recipe control, production control, and nutritional analysis) as a section
   of the POS, are addressed in CUL-112, CUL-120, CUL-130, CUL-140, MAT-110, and
   HRM-220. It is the recommendation of the curriculum area coordinator that the class be
   removed from the curriculum plan. This will be taken to the College Curriculum
   Committee in spring 2009 for approval. At the time of this review, the culinary,
   hospitality, and baking programs across the state are also undergoing a Curriculum
   Improvement Project (CIP). Through this effort, the culinary curriculum will likely be
   altered and further changes may be made.


B. Market Trends Within the Program Area

   Within the tri-county area the trends making the most impact are:

      Charcuterie – more facilities are making their own hams, sausage, bacon, pâtés,
       terrines, and cured and processed meats instead of buying them.

      Molecular Gastronomy – the food service industry and the food processing industry
       are communicating and sharing ideas on using chemistry and technology to improve
       the taste and texture of food products as well as enhancing the dining experience.

      Souse Vide Cooking – Part of the research done by the food processing industry has
       proven that cooking done under low temperatures and in a vacuum environment can
       greatly elevate and amplify the taste, texture, and enjoyment of proteins,
       carbohydrates, and fats.

      Slow Foods Movement – the communities that guard sustainable farming, fishing,
       and ranching have proved that a shorter trip from the farm to the table creates a better
       quality of food. Carteret Community College is a “green” campus and food sources
       are an important part of that.

C. Equipment, Space, and Faculty Needs for Future Growth:

   1. Needs for the market trends listed above are:

          Meat grinder
          Sausage stuffer
          Stitch pump
       Brining tubs
       Hot and cold smoker
       Pâté molds
       Terrine molds with weights
       Ring molds and storage for the items

2. Needs for Molecular Gastronomy are:

       Access to chemicals such as sodium alginate and calcium chloride as well as the
        budget to afford them
       Airbrushes
       Immersion blenders
       Nitrous chargers
       Chocolate tempering machine
       Ice cream machine
       Dehydrator
       Flash freezer
       Liquid nitrogen

3. Needs for Souse Vide

       Immersion circulation heater
       Industrial grade scales and thermometers
       A commercial grade vacuum packer
       For slow foods – the budget to afford local ingredients and staff to manage
        location and purchase.

4   Classroom Facilities: Inadequate

    In general, the program’s student enrollment is over student capacity and it has been
    for two years. In order for the program to grow, there needs to be more space.
    Classroom space is needed, lab space is needed, and storage is needed for cold, hot,
    dry goods, disposables, and equipment. In order for enrollment to grow, classes need
    to be offered more frequently. An increase in enrollment would also create a need for
    more qualified faculty.

    The room designated as a classroom does not have adequate desks or computer
    access. The classroom seats 30 students and enrollment over the last three years has
    exceeded the capacity. The room is also used as an overflow storage room which
    limits seating and writing surfaces. Students use their laps as desks when taking
    notes.
Lab Facilities:

The lab (kitchen) is adequate for conducting skill classes. However, to maintain
safety, lab sessions are split into two sessions and additional adjunct faculty have to
be secured to supervise students. The lab lacks a Point of Sale (POS) system.
Students are not provided the educational opportunity to learn the system on site.

Storage Space: Inadequate

Storage is limited. Tools and supplies are visible in all areas of the lab and
classroom. There is a very limited security of materials. The program has been
unsuccessful over the last three years in securing ASAP funds for additional storage
space. The current lack of storage space is an issue with the State Board of Health
which could result in a deficient grade on a sanitation evaluation score. A deficient
grade could result in closure of the facilities and directly impact the program.

Human Resources: Inadequate

The Curriculum Area Coordinator carries 24 (on average) contact hours per week and
has done so since 2004. The hours exceed the amount designated for Curriculum
Area Coordinators (per college policy). There are seven adjunct faculty. However, all
of the faculty do not teach an entire course. The Curriculum Area Coordinator
reports that he is unable to perform additional college tasks adequately and also fulfill
24 contact hours per week. The Program Review Committee recommends securing a
full-time faculty member who has instructional and managerial skills to assist the
Curriculum Area Coordinator.

Library Resources:

Adequate reference, periodicals and textbooks are available. There is an inadequate
supply of A/V resources. The Curriculum Area Coordinator is currently submitting
requests to update the resources.

Live Project:

The live project detracts somewhat from classroom instructional hours. However, the
Curriculum Area Coordinator reports that it is an experience he wishes to offer. He
strongly believes it is a valuable learning experience and is worthy of continuation.

Budget: Inadequate

The current budget is inadequate for a curriculum that has shown continuous growth
since its inception in 2004. The curriculum coordinator relies on local business
support for donations of food and supplies. In order to meet the program’s
educational outcomes, the curriculum coordinator reports that he has on occasion had
          to resort to the use of personal finances. The focus appears on securing outside (local
          businesses, patrons, donors) financial support than College allocated budget support.


    D. Future Plan

       The Culinary Technology Program plans to continue involvement with community
       interest groups, fund-raising projects, live projects, and student/chef exchange programs
       contingent to state or private funding. Communication is occurring between Carteret
       Community College and Johnson and Wales University for a lateral articulation
       agreement. This will allow graduates of the Carteret Community College Culinary
       degree program to obtain a Bachelor of Science Degree in any of the following
       concentrations or a number of other specialty certificates Johnson and Wales University
       offers:

          Baking & Pastry Arts
          Baking & Pastry Arts & Food Service Management
          Culinary Arts & Food Service Management
          Culinary Nutrition
          Food Marketing
          Food Service Entrepreneurship




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