Progress 09/01/06 to 08/31/11
Outputs
OUTPUTS: The overall goal of the UTTC Nutrition and Foodservice vocation was to continue face-to-face and on-line classes for Native American Students and provide instruction and advisement to campus students. Classes were offered and Dietary Manager's Association approved both the on-line and campus programs for 2006-2011. The first objective was to increase the number of students enrolled in on-line nutrition classes. Faculty met with the advisory board and the Vice-President of Academics to discuss whether other Tribal Colleges would be interested in developing cohorts of students interested in on-line nutrition courses. We investigated and developed a concentrated certificate for Dietary Manager to help increase the number of online students. The second objective was to develop a culinary arts chef training certificate program, but after meeting with advisory board, decided to strengthen the Nutrition and Foodservice degree program to align with four year universities, diabetes educational needs, and workforce demands. We researched a diabetes prevention specialist training track, and instead ended up incorporating diabetes education throughout the curriculum. We remodeled the kitchen teaching lab in 2007 to provide a learning environment for students that is similar to a work environment and purchased large and small equipment. We aligned the Nutrition and Foodservice vocation with 4 year universities so that graduates with their AAS degree may continue their education. After meeting with faculty and department chairs from North Dakota State University (NDSU) in Fargo and the University of North Dakota (UND) in Grand Forks, an articulation agreement was made between the colleges. We enhanced the existing Nutrition and Foodservice curriculum so it is relevant to Native American students and the job market. The curriculum was reviewed replacing the two training tracks, with two majors: nutrition and wellness or foodservice/culinary arts. New classes, Nutrition Through the Life Cycle and Culinary Fundamentals were added, two courses were renamed, and diabetes education was incorporated across the curriculum. To better prepare students, the nutrition and wellness major now requires Anatomy and Physiology II and Chemistry. The Nutrition and Foodservice degree plan was updated by the Department Chair for the college catalog and Learner Management System (LMS). Student experiential learning included: foodservice and dietary practicums, attending food shows and healthcare conference, preparing and serving food at a diabetes summit and scholarship dinners. Fieldtrips included touring a new health care facility, middle school foodservice on the reservation, diabetes program, food distribution center and casino kitchen. Faculty attended the Foodservice Educators Network International (FENI) Summit in Las Vegas, and culinary trainings for educators at Le Cordon Bleu in Minneapolis, Johnson & Wales in Denver and Rhode Island, to enhance the foodservice (culinary arts) major at UTTC. Students took a fieldtrip to Wahpeton, ND and Moorhead, MN to tour local college's culinary arts programs and Fargo and Grand Forks, ND to tour the campus and dietetic programs. PARTICIPANTS: Annette Broyles, department chair and faculty in the Nutrition and Foodservice vocation, and Jill Keith, faculty, are co-pd's of the USDA Equity grant. Susan Thorson, LRD, is an adjunct instructor and teaches the on-line classes. Faculty provide classroom instruction and advisement to students, and update curriculum and instruction methods to meet the needs of students. The program at UTTC has a reputation for offering quality nutrition education, and attempts to increase the number of graduates each year. UTTC provides nutrition training for potential employment in Indian owned Casinos, WIC, Headstart kitchens, IHS Dietary Depts. and Food Distribution Programs. The faculty added diabetes education throughout the existing and received training to enhance the nutrition/wellness and the foodservice (culinary arts) major. One instructor completed her Master's Degree in Education in anticipation of offering four year degrees. Other training opportunities included attending local food shows, national foodservice or nutrition conferences, FALCONS, Career and Technical Education conferences, and culinary arts summer educator's program at culinary schools. A chef instructor was advertised to teach one new course that was developed, but no qualified applicants applied at the time, so an existing faculty member taught it. The faculty collaborate with other personnel on the UTTC campus including: College President, (Dr. Gipp), President of Career and Technical Education, (Phil Baird), Director of Distance and Continuing Education, Financial Aid Director, Registrar, On-line Education Committee, and the Curriculum Committee. All course curriculum changes are submitted for review to UTTC's Curriculum Committee. Faculty investigated opportunities for student experiential learning and a connection with the University of Mary's Foodservice department and the Waterford, a senior living center's foodservice, improved the quality of the practicum I, which focuses on foodservice. Practicum II, nutrition, requires students to work alongside of a Dietician and Dietary Manger in a nursing home setting and there are three sites in the area that will proctor students. Equity funding helps to provide students with stipends upon completion for unpaid practicum sites. The Nutrition and Foodservice Advisory Board meets twice a year, and members include, faculty, Land Grant Director, chef, dietary manager, casino food and beverage service manager, nursing home administrator, public health, NDSU professor, and UND professor. Course curriculums from UTTC were reviewed and articulation agreements were made for UND's Dietetics or Community Nutrition program and NDSU's Dietetics program to make it easier for UTTC students to transfer into their four year programs. The UTTC Nutrition and Foodservice program is aligned with the Certified Dietary Manager's program, which mandates some of the people that are included on the board as well as some of the courses and textbooks that are used in the degree program. TARGET AUDIENCES: American Indian people struggle with unmet physical and psychosocial health needs relating to poor nutrition and eating habits. Many Native people are unable to quit their jobs to attend college, but hold positions in Tribal communities where they are the nutrition professional with no training. United Tribes has developed a full on-line Nutrition and Foodservice program to help fulfill this need. Our first on-line Nutrition and Foodservice student graduated December 2006, and later was employed at the UTTC cafeteria as a cook. Five other on campus students have been employed at the UTTC cafeteria as well. A second on-line graduate remained in her community upon graduation and is working at a Diabetes Prevention Center, earned the Certified Dietary Manager certification after successfully passing the national exam. Another student, Kim Rhoades, who completed a couple of semesters in the UTTC Nutrition and Foodservice on-line program, decided to attend a four year college to become a dietician, earned a bachelor's degree from UND. She was employed with for the UTTC Land Grant extension program for one year, until returning to her reservation to work in the Diabetes Prevention Center and then the WIC program. Two students who graduated on campus with nutrition and wellness majors are taking college courses in order to pursue a four year degree in dietetics or community nutrition. When students inquire about transferring to a four year university the articulation agreement is in place to make advising the students more realistic and the transition for the student smoother. UTTC is looking at adding a 4 year degree in Nutrition and Foodservice in the future, so aligning with the four year universities is a start to deciding the feasibility of offering our own 4 year degree. Students are taught in a kitchen that is comparable to commercial foodservice kitchens and have been trained how to use and clean the gas oven, burners and griddle and other foodservice equipment. The students serve and/or prepare food for a variety of events during the year to promote their vocation. This helps to prepare them for a variety of employment opportunities, as well as advising students who may be interested in continuing their education in culinary arts after their associate's degree at UTTC. The student practicum is valuable for off campus foodservice experience. Visitors and guests from both on and off campus are invited to tour the vocation in order to promote our students and facilities. An advisory board made up people from across the state that work in a variety of food or nutrition related fields, meet twice a year to discuss, review, and approve what is happening in the vocation. The UTTC college catalog, and the website have been updated to reflect the current majors in Nutrition and Foodservice. The vocation is closely connected with the Land Grant Department. From fall 2006 until spring 2010 we have graduated twenty students on campus and two students from the online program. PROJECT MODIFICATIONS: I became project director during the first year of this grant cycle and did not write the original report, as some of the objectives were investigated we made some modifications. The first objective was to increase the number of students enrolled in on-line nutrition classes, but after research and a discussion with the UTTC Vice-President of Career and Technical Education, Phil Baird, it was determined that UTTC was not ready to pursue becoming cohorts with other Tribal Colleges for the nutrition on-line courses, due to questions about funding for students and what benefits their colleges would gain by becoming cohorts. We did developed the Dietary Manager's Concentrated Certificate for on-line and face to face students hoping to increase the number of potential on-line students. We have had a lot of interest in the certificate, but it costs more and takes longer to complete than other comparable programs since it is part of our associate's degree. The second objective was to develop a culinary arts chef training certificate program on the UTTC campus, but when the Advisory Board met and discussed the feasibility of the chef training at UTTC, concerns included the inadequacies of the current kitchen lab facility and funding for an additional staff member (chef). The chef training would require taking courses beyond the existing two year degree, and students may not be eligible for additional funding. Instead we decided to focus on continuing face-to-face and on-line classes for Native American students and to strengthen the Nutrition and Foodservice degree program to align with four year universities, diabetes educational needs, and workforce demands. We were able to remodel the kitchen teaching lab and add a couple of culinary classes to the existing foodservice/culinary arts major, hope to hire a part time chef instructor. We are looking into offering a bachelor's degree that is related to the field of study when the college gets approved to teach bachelor's degrees at UTTC. We researched a diabetes prevention specialist training track, and even though there is a need for this training in Native American communities, there are not jobs or funding available.
Impacts
The purpose of the Tribal Education Equity Grant is to build on United Tribes Technical College's degree in Nutrition and Foodservice. The strategic plan of the college is to continue to increase student numbers. Offering on-line nutrition classes will strengthen enrollment due to limited classroom and housing space which the on-line student doesn't require. A Dietary Manager's Concentrated Certificate at UTTC was developed for our on-line programs, which will target a different group of people who wish to become a Dietary Manager without having to take the whole 2 year degree. Looking at strengthening the Nutrition and Foodservice degree program to align with four year universities, diabetes educational needs, and workforce demands, we remodeled the teaching kitchen. During the kitchen remodel, funding was used to add movable work carts, repair existing equipment, and purchase small kitchen equipment and other major equipment such as: gas grill/oven/stove, blast chiller, electric stove, induction stove and portable burners, vitamix machine, steam jacketed kettle, tilting braising table, and combi oven. New tableware, camracks for storage, and serving equipment were also added to the inventory. Resources were used for food related magazines, updated DVD's and brochures to market the vocation. The classroom received tables, chairs, and student laptop computers. Articulation agreements were made for UND's Dietetics or Community Nutrition program and NDSU's Dietetics program so UTTC students can transfer into four year programs. A new course, Nutrition Through the Life Cycle, was developed and approved by the Curriculum Committee, which will also transfer. Course names were updated to reflect the material taught, Diet Therapy became Medical Nutrition Therapy, and Principles for Foodservice Occupations, was changed to Culinary Calculations, the degree plan was updated by the Department Chair to reflect these changes for the catalog and website. Faculty attended the FENI Summit and culinary trainings for educators at Le Cordon Bleu and Johnson & Wales. The trainings provided instructors with new ideas for teaching students and how the existing curriculum can be enhanced. A new class, Culinary Fundamentals, had seven out of eight students successfully completed it. Evaluations from the students showed there is an interest for this level of culinary classes. Faculty complete a monthly narrative report regarding program activities, which is used to assess the program's progress and needs. Monthly meetings are held with the faculty, Land Grant, Department Chairs and campus faculty to discuss the vocation. UTTC Nutrition and Foodservice Advisory Board meets twice a year to get approval on decisions for the Nutrition and Foodservice Vocation. Student evaluations are collected at least once a semester to gather information to determine what direction the program should head. The above outcomes/impacts directly supports USDA TEE's goal to enhance educational opportunities for Native American by strengthening programs in human nutrition at 1994 Land Grant Institutions.
Publications
- No publications reported this period
|
Progress 09/01/08 to 08/31/09
Outputs
The first objective of the UTTC Nutrition and Foodservice vocation is to continue to deliver face-to-face and on-line classes for Native American Students and provide instruction and advisement to campus students. For the 2008-2009 school year, we had fourteen students enrolled on campus for the school year and two graduating and one of three on-line students graduating. The number of graduates is down from previous years, but this is consistent with a decrease in enrollment in ours and other vocations at UTTC this year. Objective two was to strengthen the Nutrition and Foodservice degree program to align with 4 year universities, diabetes educational needs, and workforce demands. Instead of two training track, the Nutrition and Foodservice Department now offers two majors: nutrition and wellness or foodservice/culinary arts. The curriculum was reviewed and a new class, Nutrition Through the Life Cycle was developed and offered fall 2008 for both majors, also diabetes education was incorporated into all of the curriculum. To better prepare students, the nutrition and wellness major now requires Anatomy and Physiology II and Chemistry, prior to this they were strongly suggested. A faculty member attended a culinary training for educators at Johnson and Wales University in Denver that will help to enhance the foodservice (culinary arts) major at UTTC. Large foodservice equipment was purchased for the department. A combi oven was also to be added, but funding for this is written into the 2009-2010 grant. Student experiential learning included foodservice and dietary practicums, attending a local food show and healthcare conference, preparing and serving food at a diabetes summit, and serving food at a scholarship dinner. Fieldtrips including visiting with a dietary manager and touring a brand new health care facility, touring Standing Rock Reservation middle school foodservice, diabetes program, food distribution center and casino kitchen. All are places for future employment for our graduates. PRODUCTS: With the money for equipment we were able to purchase a tilting braising table for the teaching kitchen lab to help align with commercial kitchens. New tableware, camracks for storage, and serving equipment were also added to the inventory. Supply money went to purchase lap top computers to be used by students especially to run the Sous Chef program, nutrition and food related magazines to be used by students, student stipends for scholarships and service learning projects, updated DVD's for new and existing classes. Articulation agreements were updated with University of North Dakota's Dietetics and Community Nutrition program and North Dakota State University's Dietetics program to make it easier for UTTC students to transfer into their four year programs. The UTTC Nutrition and Foodservice degree plan was updated by the Department Chair to reflect the new course and course name changes for the upcoming college catalog and Learner Management System (LMS). The primary instructor of the foodservice courses attended a culinary training at Johnson and Wales University for educators in July. The instructor learned culinary techniques that can be integrated to enhance the current courses being taught at UTTC. On-line Nutrition and Foodservice classes were offered for fall 2008 and spring 2009 OUTCOMES: A former student, Kim Rhoades, who started in UTTC the Nutrition and Foodservice on-line program, and then decided to attend a four year university in North Dakota to become a dietician, graduated this spring from UND and is now employed as a dietician for the Land Grant extension program at UTTC. As a Native American dietician, Kim will be an asset to this campus and our students. By starting in the on-line program she realized that nutrition was the career for her. A spring graduate from UTTC is enrolled for fall 2009 semester at UND to go into dietetics and we are currently advising two more students who are interested in transferring to a four year university in dietetics or community nutrition after completing their two year degree at UTTC. When students inquire about transferring to a four year university the articulation agreement is in place to make advising the students more realistic and the transition for the student smoother. UTTC is looking at adding a 4 year degree in Nutrition and Foodservice in the future, so aligning with the four year universities is a start to deciding the feasibility of offering our own 4 year degree. Students are taught in a kitchen that is comparable to commercial foodservice kitchens and have been trained how to use and clean the gas oven, burners and griddle and other foodservice equipment After attending Johnson and Wales University, the instructor learned more skills to incorporate into the classes, and toured their facility. This will help in advising students who may be interested in continuing their education after their associate's degree at UTTC by attending a culinary school. DISSEMINATION ACTIVITIES: News articles including student activities in the kitchen lab, on campus, fieldtrips, and faculty attending culinary training and other professional development were written and published in UTTC college newsletter. The Nutrition and Foodservice vocation often invites visitors and guests to tour their vocation, and serve and/or prepare food for a variety of events during the year to promote their vocation. An advisory board made up people from across the state who work in a variety of food or nutrition related fields, meet twice a year to discuss, review, and approve what is happening in the vocation. The UTTC college catalog, and the website have been updated to reflect the current majors in Nutrition and Foodservice. FUTURE INITIATIVES: The nine month and on-line nutrition and foodservice faculty will continue to update curriculum and instruction methods to meet the needs of students. The faculty provides classroom instruction and advisement to students. UTTC has a reputation for offering quality nutrition education, and would like to increase the number of graduates each year. UTTC provides nutrition training for potential employment in Indian owned Casinos, WIC, Headstart kitchens, IHS Dietary Depts. and Food Distribution Programs. The faculty will continue to design curriculum and develop materials to strengthen the program through the addition of diabetes education throughout the existing Nutrition and Foodservice curriculum. Training for the existing faculty will be investigated to enhance the nutrition/wellness and the foodservice (culinary arts) major. There are plans to add a chef as an adjunct instructor for one three credit culinary class. One instructor will finish her Master's Degree in Education in December in anticipation of offering four year degrees. Training opportunities such as attending local food shows, national foodservice or nutrition conferences, and culinary arts summer educator's program at a culinary school, may be potential activities. The course curriculum changes will be submitted for review to UTTC's Curriculum Committee. Another activity is to increase student opportunities for experiential learning on campus, and in the surrounding communities.
Impacts
The objectives of this proposal can strengthen what UTTC already offers and add necessary education regarding diabetes and workforce relevant information to Native American students, without increasing the existing full-time faculty or kitchen lab space. By strengthening the program, students are prepared for jobs after graduation. UTTC is a campus serving 400 college students who bring their families with them. The families are predominantly enrolled Tribal members. The number of people on campus requires the institution to provide and improve cafeteria and foodservice facilities. These facilities may also serve as a training ground for the Nutrition and Foodservice students as well as provide potential employment opportunities. The strategic plan of the college is to continue to increase student numbers. Continuing to offer on-line nutrition classes will strengthen the institution's enrollment as UTTC has limited classroom and housing space which the on-line student does not require.
Publications
- No publications reported this period
|
Progress 09/01/07 to 08/31/08
Outputs
The overall goal of the UTTC Nutrition and Foodservice vocation is to continue face-to-face and on-line classes for Native American Students and provide instruction and advisement to campus students. The first objective was to research a diabetes prevention specialist training track. However, after some research, it was determined that the Diabetes Prevention Specialist training track would not work at this time as even though there may be a need for this training in Native American communities, there are no jobs or funding available. Therefore we decided to focus on the next objectives. The second objective was to remodel the kitchen teaching lab to provide a learning environment for students that is similar to a work environment. Remodeling of the current kitchen occurred during the summer of 2007 to better utilize the space available for teaching and training students. Funding was used to purchase large and small equipment for the kitchen. Additional equipment to be purchased during this grant are a combi oven and a tilting braising table. Objective three was to align the Nutrition and Foodservice vocation with 4 year universities so that graduates of UTTC Nutrition and Foodservice vocation (AAS degree) may continue their education at a four year university. In order to better prepare and advise students, UTTC Nutrition and Foodservice faculty met with faculty and department chairs from North Dakota State University (NDSU) in Fargo and the University of North Dakota (UND) in Grand Forks to discuss and make an articulation agreement between the colleges. Two UTTC students also traveled to UND and NDSU to tour the campus and dietetic programs. The fourth objective was to enhance the existing Nutrition and Foodservice curriculum so it is relevant to Native American students and the job market. The curriculum was reviewed and a new class was added and two courses received name changes to better reflect the classes being taught. The faculty also attended the Foodservice Educators Network International (FENI) Summit in Las Vegas, and a culinary training for educators at Le Cordon Bleu in Minneapolis that will help them enhance the foodservice (culinary arts) training track at UTTC. PRODUCTS: During the kitchen remodel, funding was used to add two movable work carts, repair existing equipment, and purchase small kitchen equipment. A new gas grill/oven/stove was also added during the remodel. Course curriculums from UTTC were reviewed and articulation agreements were made for UND's Dietetics or Community Nutrition program and NDSU's Dietetics program to make it easier for UTTC students to transfer into their four year programs. Two UTTC students also traveled to UND and NDSU to tour the campus and dietetic programs. At UND, students met for a question and answer session with a former UTTC on-line student who is currently pursuing her dietetics degree. The tour and articulation agreement helped UTTC students make better decisions regarding future education. During the meetings with the four year universities, UTTC faculty identified an additional course, Nutrition Through the Life Cycle, that would enrich the present degree plan and would also transfer to both universities. The new class was developed by the on-line instructor and campus instructor and approved by the UTTC Curriculum Committee to be offered fall 2008. A new textbook was chosen for the Nutrition and Diet Therapy course for spring 2008, but as the curriculum was developed, instructors identified that the name needed to be updated to Medical Nutrition Therapy. The name of the course, Principles for Foodservice Occupations, was also changed to Culinary Calculations to better reflect course content. The UTTC Curriculum Committee approved the changes and the UTTC Nutrition and Foodservice degree plan was updated by the Department Chair to reflect the new course and course name changes for the upcoming college catalog and Learner Management System (LMS). Two nutrition and foodservice instructors attended the Foodservice Educators Network International Summit in Las Vegas on February 20-24, 2008. The summit provided instructors with new ideas for teaching students and how the existing curriculum can be enhanced. The primary instructor of the foodservice courses attended a culinary training at Le Cordon Bleu in Minneapolis for educators in July. The instructor learned culinary techniques that can be integrated to enhance the current courses being taught at UTTC. On-line Nutrition and Foodservice classes were offered for fall 2007 and spring 2008. OUTCOMES: Students are taught in a kitchen that is comparable to commercial foodservice kitchens and have been trained how to use and clean the gas oven, burners and griddle and other foodservice equipment. When students inquire about transferring to a four year university the articulation agreement is in place to make advising the students more realistic and the transition for the student smoother. Since the articulation agreement, Nutrition and Foodservice faculty have discussed continuing their education with three 2007-2008 graduates and a spring 2007 graduate. UTTC is looking at adding a 4 year degree in Nutrition and Foodservice in the future, so aligning with the four year universities is a start to deciding the feasibility of offering our own 4 year degree. As a result of touring UND and Grand Forks, one of the students returned to Grand Forks to do a summer internship with the USDA Agricultural Research Service working in the Human Nutrition Research Center. The Nutrition Through the Life Cycle class is being offered fall 2008 on campus for three second year students. The Nutrition and Foodservice curriculum is updated and will be printed in this year's college catalog, and vocational brochures, and was submitted to the Jenzabar Learner Management System during the summer. As a result of the FENI conference we learned that getting our program accredited through ACF would be difficult as more than 50% of the employees need to be certified chefs. However, as a result of attending the conference we networked with a gentleman at a round table and he donated 5 installations of the Sous Chef computer software for our students and instructors to utilize. The software contains a large variety of video clips making learning more visual and self guided. The instructor incorporated the software into three classes for fall. After attending Le Cordon Bleu Culinary School, the instructor learned more skills to incorporate into the classes, and toured their facility. This will help in advisng students who may be interested in continuing their education after their associate's degree at UTTC by attending a culinary school. DISSEMINATION ACTIVITIES: News articles including student activities in the kitchen lab, students touring UND/NDSU and the articulation agreements with those universities, faculty attending FENI summit and culinary training were written and published in UTTC college newsletter. FUTURE INITIATIVES: The nine month and on-line nutrition and foodservice faculty will continue to update curriculum and instruction methods to meet the needs of students. The faculty provide classroom instruction and advisement to students. UTTC has a reputation for offering quality nutrition education and the number of Nutrition and Foodservice graduates has increased or remained constant each year since inception, 2000. UTTC provides nutrition training for potential employment in Indian owned Casinos, WIC, Headstart kitchens, IHS Dietary Depts. and Food Distribution Programs. The faculty will design curriculum and develop materials to strengthen the program through the addition of diabetes education throughout the existing Nutrition and Foodservice curriculum. Training for the existing faculty will be investigated to enhance the foodservice (culinary arts) training track. Training opportunities such as attending local food shows, national foodservice conferences, and culinary arts summer educator's program at a culinary school, may be potential activities. The course curriculum changes will be submitted for review to UTTC's Curriculum Committee. Another activity is to increase student opportunities for experiential learning on campus, and in the surrounding communities.
Impacts
The objectives of this proposal can strengthen what UTTC already offers and add necessary education regarding diabetes and workforce relevant information to Native American students, without increasing the existing faculty or kitchen lab space. By strengthening the program, students are prepared for jobs after graduation. UTTC is a campus serving over 1,000 college students who bring their families with them. The families are predominantly enrolled Tribal members. The number of people on campus requires the institution to provide and improve cafeteria and foodservice facilities. These facilities may also serve as a training ground for the Nutrition and Foodservice students as well as provide potential employment opportunities. The strategic plan of the college is to continue to increase student numbers. Continuing to offer on-line nutrition classes will strengthen the institution's enrollment as UTTC has limited classroom and housing space which the on-line student does not require.
Publications
- No publications reported this period
|
Progress 09/01/06 to 08/31/07
Outputs
The first objective is to increase the number of students enrolled in on-line nutrition classes. Nutrition and Foodservice faculty marketed the on-line and face to face program by giving presentations to high school students from Standing Rock and sending out brochures to various career fairs and tribal functions. Nutrition and Foodservice on-line classes were offered both fall and spring semester for the 2006-2007 school year. The first Nutrition and Foodservice on-line student graduated in December 2006. The UTTC Nutrition and Foodservice faculty, Jill Keith and Annette Broyles, met with the advisory board to discuss how to increase the on-line enrollment, and then met with the Vice-President of Academics to discuss whether other Tribal Colleges would be interested in developing cohorts of students interested in enrolling in on-line nutrition courses. After some discussion, it was determined that UTTC was not ready to pursue becoming cohorts for the nutrition on-line
courses, due to questions about funding for students and what benefits their colleges would gain by becoming cohorts. UTTC was contacted by several potential students wishing to take the Dietary Manager classes on-line, however, the on-line classes were only set up for students wishing to obtain a 2 year AAS degree. Since the Dietary Manager's Association approved the courses for on-line students from 2006-2011, we decided to investigate offering a concentrated certificate for Dietary Manager to help increase the number of on-line students. A second objective was to develop a culinary arts chef training certificate program on the UTTC campus. Once again the faculty met with the advisory board to discuss the feasibility of the chef training. Major concerns included the inadequacies of the current kitchen lab facility and funding for an additional staff member (chef). Another concern was there is currently a chef program available in ND for students wishing to pursue that degree. The
chef training would require taking courses beyond the existing 2 year degree, and students may not be eligible for additional funding. After a second meeting the advisory board recommended not to pursue the chef training certificate program.
PRODUCTS: To better market the Dietary Manager on-line courses we met with UTTC Vice President of Academics and other key personnel to discuss the possibility of a Concentrated Certificate for Dietary Management. A concentrated certificate would allow students to take only the 5 core classes required to take the Dietary Manager's exam, and not the full degree program, thus targeting an additional group of people. Adding the Dietary Manager's Concentrated Certificate for on-line and face to face students can increase the number of potential on-line students. After researching necessary information, an application to offer a Concentrated Certificate in Dietary Management for the on-line courses was made to the Distance and Continuing Education Department at UTTC and approved by the college president . A certificate of completion for Dietary Management was also designed.
OUTCOMES: Students may now earn the concentrated certificate in Dietary Management and/or Nutrition and Foodservice AAS degree on-line. Looking at year two objective, instead of offering chef training, we will align the UTTC nutrition and foodservice classes with the four year universities and pursue the addition of another training track relevant to Native Americans.
DISSEMINATION ACTIVITIES: We anticipate a no cost extension to complete the project by developing marketing tools, such as printed brochures and web based information, for the Concentrated Certificate in Dietary Management.
FUTURE INITIATIVES: The proposal will enhance current programming and strengthen the nutrition and foodservice track by offering advanced learning courses. It was determined that the chef training would not work, however during the next three years we will align our courses with the four year universities for those students wishing to pursue a four year degree or to make our curriculum stronger. In the future, UTTC is looking at adding a four year degree in Nutrition and Foodservice, and this will help us to better make that decision. We are also looking at an additional training track. Native American populations rank high for diabetes. With the addition of several courses to the current curriculum we hope to offer an additional training track for a Diabetes Prevention Specialist. This will be investigated during the next year.
Impacts
The purpose of the Tribal Education Equity Grant is to build on United Tribes Technical College's degree in Nutrition and Foodservice. There is a need for nutrition and foodservice training that is culturally relevant. Looking to increase the number of students in on-line programs, we have received approval from the Dietary Manager's Association for our on-line nutrition courses. The UTTC President has also approved offering a Dietary Manager's Concentrated Certificate at UTTC through our on-line programs, which will target a different group of people who wish to become a Dietary Manager without having to take the whole 2 year degree. We have been able to continue having an on-line instructor and a full time faculty member due to this funding. This proposal supports UTTC's Land Grant strategic plan of continuing class instruction for face to face and on-line courses and having Nutrition and Foodservice degree program curriculum development align with workforce demands.
The above summary directly supports USDA TEE's goal to enhance educational opportunities for Native American by strengthening programs in human nutrition at 1994 Land Grant Institutions.
Publications
- No publications reported this period
|