Progress 01/01/24 to 12/31/24
Outputs
Target Audience:Hawaii CC is the island's only comprehensive, open-door community college, enrolling 2,260 students in fall 2023. Eighty-five percent claim the island as their permanent residence and 31% of enrolled students are enrolled in the Pell program. Significantly, Hawaii CC serves a high percentage of Native Hawaiian students. The 2023 ACS 1-year estimates found that within the preceding twelve months, this population experienced poverty at an astonishing rate of 33% (U.S. Census Bureau, 2023). Native Hawaiian students comprise 38% of the student body and, while enrolled at a higher rate than the resident population of 14% (U.S. Census Bureau, 2020), continue to experience barriers within and beyond the classroom. Nationwide research has found that 53% of Native Hawaiians have never attended college and, of those that have attended college, 50% leave before completing their degree. For these reasons the target audience is primarily Native Hawaiian and other historically underrepresented groups. Year 2 outreach activities occurred through both routine institutional channels, owing to 38% of Hawaii CC students reporting Native Hawaiian ancestry, and through community outreach driven by instructors (both agriculture and animal science), EDvance non-credit program, industry connections, and community partners such as the Honokaa Heritage Center and Kahua Paa Mua. In Year 2, direct project activities were limited to the first offering of AG 164, which delivered animal science content to the target audience through a formal educational program. Changes/Problems:Year 2 Review Significant delays in Year 1 continued to challenge attainment of anticipated outputs in Year 2. Animal Science course development activities took longer than expected and the first offering of AG 164 was launched with a one-year delay in fall of AY24-25. This impacted the timeline for the results/outcomes related to the anticipated 25 Native Hawaiian or other underrepresented students receiving certificate or associate degree with animal science coursework, with the first reportable data being delayed into Year 3. Similarly, there were continued delays in the development and first offering of the non-credit Introduction to Butchering and Meat Cutting course. The primary consideration for this delay was site development, with the Ko Education Center undergoing extensive renovation and the certificate of occupancy not achieved until October 2024. This delay impacted the timeline for the results/outcomes related to the anticipated 25 Native Hawaiian or other underrepresented students enrolled in non-credit butchery course, with the first reportable data being delayed into Year 3. The delay in first offering of the non-credit butchery course alongside general Year 1 delays also impacted the timing of the scholarship cohort, which was planned to be awarded for AY24-25 with mandatory participation in the butchery course in the preceding summer of 2024. This delay impacted the timeline for the results/outcomes related to the anticipated summer learning community and 4 Native Hawaiian or other underrepresented students receiving bachelor's degrees, with initial reportable data on the summer learning community reportable in Year 3. Despite these delays, all project activities are currently underway. The Year 2 timeline of activities is as follows: January 2024- notification that IACUC protocol needed to access grant funds February 2024 - Meeting with external evaluator February 2024 - Meeting with full grant team March 2024 - Meeting with Butchery instructor March 2024 - Project Director, External Evaluator, and NEE - NIFA program officer meeting March 2024 - Project Director attend NIFA Meat and Poultry Processing Project Directors Meeting May 2024 - Gained access to USDA NIFA grant funds May 2024 - Toured Hilo-based facility owned and operated by potential partner, Miko Meats June 2024 - Posted first animal science course offering at Hawaii CC (AG 164) July 2024 - Hired non-credit butchery course and AG 164 instructors July 2024 - Procurement for non-credit butchery course begins, continued thru fall 2024 August 2024 - First offering of AG 164 begins August 2024 - IACUC approval October 2024 - Certificate of Occupancy for Ko Education Center kitchen facility received October 2024 - Tabled at Honakaa Heritage Center in the Hamakua Sugar Days festival to begin outreach and registration for non-credit butchery course November 2024 - AG 164 class visits Kahua Paa Mua December 2024 - Outreach for scholarships begins (continues into winter/spring 2025) What opportunities for training and professional development has the project provided?The consortium institutions provided one offering of AG 164 at Hawaii CC and eight off-site training activities in Year 2 of the project period. These were student-focused activities directly tied to the project goals. AG 164: Integrated Livestock Production and Animal Science AG 164 was offered at Hawaii CC in the fall 2024 semester. The course description is: "Explores agriculture and animal science by bridging the gap between livestock production and the science behind it. The course will introduce students to the biology, behavior, and management of animals like poultry, swine, sheep and goats. Topics may include physiology, anatomy, nutrition, production, reproduction, behavior, care and management to achieve productivity, performance, and welfare. Students will engage in both classroom and field experiences. (3 lec hrs.)" Fifteen students were enrolled to fill 100% of the available seats. Of these students, eight reported Native Hawaiian ancestry (53%) and six students belonged to other historically underrepresented groups (40%). A survey was conducted at the end of the semester to better understand the students' reasons for taking the course and experience. Seventy-eight percent of the respondents took the course because it related to their intended career and, of these students, 100% met at least one industry professional that could support them into their intended career. Qualitative feedback revealed that students appreciated the broad scope of topics covered, including caring for livestock and the economics of running a successful livestock business. Two students indicated special interest in biosecurity resulting from a guest speaker visit from the Hawaii Department of Agriculture's Animal Industry Division. The most cited recommendation for improving the class was increased hands-on instruction (33%) with two students recommending expanded livestock focus (reporting that the primary focus was swine) and one student recommending increased material covered in the first half of the course. Off-Site Training Activities The consortium engaged in eight off-site training activities, described above as experiential learning opportunities, to improve students' sense of belonging in the meat and poultry industry in Hawaii. Two of these activities were conducted on the island of Oahu, where students visited local piggeries to learn about swine production and Korean natural farming techniques. The remaining training activities were conducted on Hawaii Island where students visited a livestock feed producer, research station, various ranches, and a butcher shop. While many students visited several sites, the unduplicated number of participating students was nineteen. Of these, six reported Native Hawaiian ancestry (32%) and six students belonged to other historically underrepresented groups (32%). Qualitative feedback revealed that students gained a depth of knowledge not accessible in their regular coursework. One Hawaii CC student, who visited Kahua Paa Mua, one of the project partners identified above, shared how the experience was culturally grounding, "I'm proud that Uncle David [David Fuertes] greets his visitors with a circle and a prayer, and I like how he relates spirituality and culture to the broad umbrella that is agriculture." Another second student, visiting Hawaii Island as part of their UH Manoa program of study, connected off-site training with real-world knowledge and seeing themself in the industry post-graduation: "Not only was this an excellent opportunity to experience some of the day-to-day duties of various producers and livestock managers on Hawai?i Island, but it also showcased the vast variation of careers students can look into post-graduation. For those thinking about pursuing a career in extension or research, this was an excellent way to hear the troubles that producers face firsthand. Reading an article can provide us with knowledge, but listening to the effects of drought, supplemental feed deficiencies, etc. can provide our future researchers with problems to solve. Personally, this trip opened my eyes to a future I want to take part in. It solidified my desire to remain in Hawai?i (after a few years of experience on the mainland) and kokua our communities toward the goal of self-sustainability." Notably, student feedback for increased hands-on experience in AG 164 and their thoughtful reflections on how experiential learning opportunities help them to see themselves in the meat and poultry sector suggest that continuing to connect them with industry partners will have a positive impact on the emerging sector workforce. How have the results been disseminated to communities of interest?Advisory Board meetings. Full grant team: Program Director(Consortium Lead) - Kimberley Collins, Hawaii Community College Co-Project Directors (Campus Leads) Caleb Reichhardt - College of Tropical Agriculture & Human Resources at UH-Manoa Lew Nakamura - Hawaii Community College Nicholas Krueger - College of Agriculture, Forestry, & Natural Resource Management at UH-Hilo Farm managers Jake Rodrique - UH Hilo Dustin Chin - Hawaii CC Haw CC AG 164 instructor - Cyra Tomono Non-credit butchery course collaborators Instructor - Billy Wong K? Education Center facilities manager - Pele Kaio EDvance (non-credit) program manager - Tiana Hirota Project partners Kahua Paa Mua - David and Carol Fuertes Honokaa Heritage Center - Nicole Garcia External evaluator - Jeannette Soon-Ludes ? To date, Hawaii CC has developed the for-credit AG 164 course and non-credit butchery course to improve community access to postsecondary educational opportunities relevant for the local meat and poultry industry. AG 164: Integrated Livestock Production and Animal Science Communication for AG 164 followed standard for-credit coursework procedures. For AY24-25, the target audience for the AG 164 course were first- and second-year Hawaii CC students. Beginning in Spring 2024, the Hawaii CC Campus Lead, Lew Nakamura, began sharing the upcoming course opportunity with students enrolled in the agriculture program at the college. There was intense interest among his students, even among students graduating that spring. Upon successful approval and articulation of the course, it was integrated into the normal registration process and disseminated across campus through regular advising channels. This strategy was successful, filling all fifteen seats available in the first offering. Introduction to Butchering and Meat Cutting, with Hazard Analysis Critical Control Point certification By design, non-credit coursework at Hawaii CC is open to the larger community. Since the non-credit Introduction to Butchery and Meat Cutting, with HACCP certification course was the first offering of its kind, dissemination of the opportunity required a novel approach. As with AG 164, the Hawaii CC Campus Lead shared the opportunity with his students. Additionally, multiple avenues were engaged to communicate the opportunity with the larger community, including through the Hawaii CC EDvance program (host to the college's non-credit coursework) and tabling at the Hamakua Sugar Days festival (located in Honokaa, where the butchery course will be conducted at the Ko Education Center). This strategy was successful, gaining 61 initial inquiries and successfully filling the first cohort of 8 participants. Due to initial delays, the project team is only now getting to a point of having preliminary results to share across the consortium and community. These initial results and additional outreach activities will be reported in Year 3. What do you plan to do during the next reporting period to accomplish the goals?Animal Science Coursework Year 1-2 activities have resulted in the successful offering of AG 164 at Hawaii CC in AY24-25. The anticipated outcomes of these activities are 25 Native Hawaiian or other underrepresented students enrolling in for-credit animal science coursework and 25 Native Hawaiian or other underrepresented students graduating with a certificate or associate degree with animal science coursework. To date, the project has achieved 56% of the first objective and has students from the first offering of AG 164 preparing to graduate in spring 2025. To continue toward meeting these objectives, Year 3 activities include: Additional offering of AG 164. Develop, articulate, and offer a second animal science course at Hawaii CC. A related challenge is securing an MOU with UH Hilo for use of 11 acres at the Panaewa Farm site, which includes 1.1 acres for swine and poultry production. Negotiations are proceeding slowly. Butchery Course Year 2 activities have resulted in successfully filling the first offering of the non-credit Introduction to Butchering and Meat Cutting course. The anticipated outcome of these activities is 25 Native Hawaiian or other underrepresented students enrolled in non-credit butchery course. The first offering of this course is currently underway and reportable data will be available in the next reporting period. To continue toward meeting these objectives, Year 3 activities include: Complete January 2025 butchery course at Ko Education Center. Offer two additional butchery courses in Summer 2025 at Ko Education Center. Develop a plan for Year 4 course offerings, which includes course modularization and determination of future sites. Experiential Learning Opportunities Year 2 activities have resulted in eight experiential learning opportunities for students across the three consortium institutions. The anticipated outcome of these activities is 75 Native Hawaiian or other underrepresented students participating in experiential site visits. Year 2 activities represent 12 of 75 students (unduplicated), or 16% of the 5-year target. This is anticipated to increase as data from the non-credit butchery course becomes available. To continue toward meeting these objectives, Year 3 activities include: Provide experiential learning opportunities for students enrolled in Hawaii CC's AG 164 and Introduction to Butchering and Meat Cutting courses, as well as UH Manoa and UH Hilo students. Scholarship Cohort Year 2 activities included the development and announcement of scholarship opportunities to animal science students at Hawaii CC, UH Manoa, and UH Hilo, with an anticipated selection and award date of late-spring 2025. The anticipated outcomes of this activity is the creation of a summer learning community for 6 Native Hawaiian or other underrepresented scholarship recipients and, ultimately, 4 Native Hawaiian or other underrepresented students receiving bachelor's degrees. To continue toward meeting these objectives, Year 3 activities include: Selection and award of two scholarship recipients from each consortium institution. Cohort participation in Hawaii CC's summer Introduction to Butchering and Meat Cutting course. Advising each scholarship recipient to support successful progress toward their degree.
Impacts
What was accomplished under these goals?
Improved Pathways At the outset of the project period, animal science coursework was not offered at Hawaii CC. Consequently, students were not able to enroll in animal science coursework and had no avenue to gain credit in this course of study that was eligible for transfer to four-year institutions within the UH system. In Year 1 of the project period, Hawaii CC designed and articulated AG 164: Integrated Livestock Production and Animal Science with UH Hilo and UH Manoa. A second course is currently under development. In Year 2, AG 164 was offered at Hawaii CC for the first time, enrolling 15 students to fill 100% of the available seats. Of these students, eight reported Native Hawaiian ancestry (53%) and six students belonged to other historically underrepresented groups (40%). In addition, at the outset of the project period, there was limited student interest in non-veterinary animal science and limited retention efforts specific to students pursuing coursework toward a 4-year degree in non-veterinary animal science. In Year 2 of the project period, all three consortium partners partnered to develop aligned scholarship applications at each institution that would provide financial assistance and experiential learning for Native Hawaiian and other historically underrepresented students who are seeking degrees in non-veterinary animal science. The application was launched in January 2025 with selection and award occurring in Spring 2025. Improved Skilled Labor Force At the outset of the project period, workforce development options for the meat and poultry industry were not consistently available on-island. In addition to the gaps in animal science coursework described above, there were significant gaps in skill development for the industry, spanning the process from live-animal to cuts prepared for retail sale. In Year 2 of the project period, Hawaii CC designed a non-credit butchery course, Introduction to Butchering and Meat Cutting, with HACCP certification. Year 2 activities also included course procurement and recruitment to ensure a first run of the course in January 2025, which is currently underway. Improved Sense of Belonging At the outset of the project period, there was a lack of culturally relevant and/or industry connected experiential learning opportunities. Students, including but not limited to Native Hawaiian students, were unable to connect with knowledge-keepers within Hawaii's rich paniolo (Hawaiian cowboy) culture, Hawaiian land stewards with a background in agriculture and ranching, and industry partners in today's meat and poultry sector. In Year 2 of the project period, the consortium institutions partnered with six industry partners to engage students in experiential learning opportunities, including visits to piggeries, a livestock feed producer, research station, ranches, and a butchery. See training and professional development opportunities in the next section for additional detail. Improved Connection with Industry Partnerships At the outset of the project period, external partnerships were limited, especially at Hawaii CC. This had an adverse impact on students' sense of belonging described above. To develop students' connection with the past, present and future of Hawaii's meat and poultry industry, Hawaii CC engaged two partners in Year 2 of the project period. First, Hawaii CC partnered with the Honakaa Heritage Center in the Hamakua Sugar Days festival in their effort to honor the island's rich agricultural history and future sustainability of our island food system. This partnership is significant because the first three offerings of the non-credit butchery course will take place at Hawaii CC's Ko Education Center in Honokaa, where the Honakaa Heritage Center has an extensive archive and living connections with the island's panilo culture. Hawaii CC also partnered with Kahua Paa Mua, a non-profit organization located in the northern part of the island where students learn about the intersections of local agriculture, conservation and preservation of natural resources, and community well-being. Outputs, Outcomes, and Impacts Together, the above activities are anticipated to achieve a series of interconnected outputs and results/outcomes, as illustrated in the project logic model. Output progress as of Year 2 includes: 1-3 permanent animal studies courses developed and taught - AG 164 was developed and taught, with a second animal science course under development. 1-3 animal science courses articulated to 4-year partners - AG 164 was articulated with UH Hilo and UH Manoa, with a second animal science course underway. 1 non-credit butchery course developed and taught - Introduction to Butchering and Meat Cutting with HACCP certification developed, with first of five offerings starting in January 2025 and reportable data available in Year 3. 15 experiential learning opportunities - Eight experiential learning opportunities were conducted for students across the partnering institutions. 6 scholarships awarded - Scholarship applications were developed in Fall 2024 and launched in January 2025, with anticipated cohort selection in Spring 2025. 6 students advised - Scholarship recipients will begin advising upon selection/award in Spring 2025. Small cohort learning community created - Learning community will be created for scholarship recipients following selection/award in Spring 2025, with first shared activities occurring in Summer 2025. Additionally, there are preliminary results/outcomes available in relationship to the above outputs, with a focus on improving outcomes for Native Hawaiian and other underrepresented students: 25 Native Hawaiian or other underrepresented students enrolling in for-credit coursework - Year 2 represents 14 of 25 students (unduplicated), or 56% of the 5-year target. 25 Native Hawaiian or other underrepresented students receiving certificate or associate degree with animal science coursework (any course of study for which animal science coursework fulfills a certificate/degree requirement or elective) - First course offering in AY24-25 with anticipated graduates reportable in Year 3. 25 Native Hawaiian or other underrepresented students enrolled in non-credit butchery course - Currently conducting the first of five offerings of this course, with reportable data available in Year 3. 75 Native Hawaiian or other underrepresented students participating in experiential site visits - Year 2 represents 12 of 75 students (unduplicated), or 16% of the 5-year target. 4 Native Hawaiian or other underrepresented students receiving bachelor's degrees - This outcome is connected with the scholarship cohort outputs, with anticipated reporting available at the end of the project period. 6 Native Hawaiian or other underrepresented students participating in a summer learning community - This outcome is connected with the scholarship cohort outputs, with anticipated reporting available in Years 3 and 4 of the project period. Meaningful progress was made in Year 2 after the project experienced significant delays in Year 1 due to high levels of staff turnover in all three consortium institutions. For most of the anticipated impacts, there is not yet sufficient data to report. However, student surveys from the first offering of AG 164 indicate that 78% of respondents took the course because it related to their intended career and, of these students, 100% met at least one industry professional that could support them into their intended career. In addition, qualitative student reflections from experiential learning opportunities, made possible through consortium partnerships, provided opportunities for students to understand the cultural context of the meat and poultry industry in Hawaii, introduced them to an array of careers in the industry, and provided hands-on learning opportunities that expanded the impact of their coursework.
Publications
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