Source: BERGEN COUNTY TECHNICAL SCHOOLS submitted to
CULINARY FOOD SCIENCE: PROMOTING SYNERGISTIC SECONDARY/POSTSECONDARY LINKAGE THROUGH CURRICULUM DEVELOPMENT
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
NEW
Funding Source
Reporting Frequency
Annual
Accession No.
0213783
Grant No.
2008-38414-18945
Project No.
NJE-2008-01300
Proposal No.
2008-01300
Multistate No.
(N/A)
Program Code
OW
Project Start Date
Jul 1, 2008
Project End Date
Jun 30, 2010
Grant Year
2008
Project Director
Chevalier, J.
Recipient Organization
BERGEN COUNTY TECHNICAL SCHOOLS
504 ROUTE 46 WEST
TETERBORO,NJ 07608
Performing Department
(N/A)
Non Technical Summary
Purpose: With over 5400 food industry employers, New Jersey boasts the highest concentration of food industry employers in the nation (over $51 billion annual sales). Rapid growth and complex technological advances create an unmet demand for highly skilled workers. The problem is that there are no scientifically-based secondary level food science programs in New Jersey and, therefore, not enough students enrolling in college level food science programs to meet industry demand. Bergen County Technical Schools (BCTS), one of six 2007 Intel Schools of Distinction Star Innovator Award winners, proposes to address this need by collaborating with Rutgers University's Department of Food Sciences to transform the delivery of Culinary and Food Science education at the secondary level. The BCTS/Rutgers addresses the above stated problem by creating a new secondary Culinary Foods Science program that is aligned to industry needs and is articulated to undergraduate study in the Food Sciences at Rutgers University. This projects directly serves an audience of 60 secondary students (grades 9-12) from over 70 northern New Jersey (Bergen County) municipalities. Indirectly, the project serves over 5,400 agri-science employers throughout the state and far more throughout the nation. It results in the production a series of replicable secondary level curriculum that articulate to four-year postsecondary level food science at New Jersey (at Rutgers University). As a result of this articulated curriculum the partners anticipate (1) increasing the number of youth pursuing careers in food science by enrolling 60; (2) increasing student academic/workplace knowledge/skills by 85%; (3) promoting transition (85% of students) to postsecondary study through articulation; (4) transforming food science education through the dissemination of replicable, industry-aligned interdisciplinary curriculum/materials to other secondary and postsecondary institutions.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
100%
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
90360993020100%
Goals / Objectives
Goals: (1) to increase the number of students encouraged to pursue and complete a 2- or 4-year postsecondary degree in the food and agricultural sciences, and (2) to help students achieve their career goals and to help meet workplace needs by increasing the quality of secondary and postsecondary instruction. To accomplish these goals, CSF targets the achievement of the following objectives. Objective 1: Increase the quality of secondary instruction and help students achieve workplace/higher education goals by developing a comprehensive, four-year long, industry-aligned course of study that includes four new and replicable curriculum (Principles of Food Sciences I & II, Food Microbiology, Food Chemistry) and that integrates hands-on and theoretical study (outcomes include: increasing student academic/workplace knowledge/skills by 85%). Objective 2: Increase the number of youth pursuing careers in food science by enrolling a diverse population of 60 secondary level students (40 in Year One; 20 in Year Two). Objective 3: Promote a seamless transition from the secondary to postsecondary level by creating articulation agreements that result in expedited admissions and advanced standing. Objective 4: Increase the quality of secondary and postsecondary instruction through the dissemination of replicable, industry-aligned, interdisciplinary curriculum/materials.
Project Methods
Objective 1, Curriculum Design: Teams of BCTS Culinary and Science faculty meet with Rutgers faculty on an ongoing basis to conduct joint curriculum design and to review curriculum on an ongoing basis throughout the design process. Industry representatives are identified and invited to attend select meetings. Curriculum-specific rubrics, to be used during student evaluation, are designed by Rutgers faculty during the design process. These are incorporated into the final draft of the curriculum. Final drafts of the curriculum are presented to the entire BCTS Industry Advisory Council for review and input. After modification (if any), the curriculum is submitted to the Board of Education (the district governing body)for approval. Implementation: Curriculum completed during Year One of the grant will be implemented in Year Two. A course schedule will be developed prior to implementation that identifies specific field trips, school-based events (e.g. expert series), and senior work experiences to be conducted or supervised by college faculty and employers. The BCTS CSF Director collaborates with key Rutgers staff to identify scientists and technicians in industry and at the university who will work with students during these events. Objective 2, Student Enrollment: During Year One, students will be enrolled in ninth and tenth grade instruction. These students will be recruited from the existing Culinary Arts program and from other science related programs. Counselors and teachers will meet with students to describe the new program and provide descriptive information about food science careers and the CSF program. Recruitment for the Year Two CSF program will be conducted in conjunction with district admissions procedures for the Teterboro Campus. Objective 3, Articulation: BCTS and Rutgers representatives develop and review curriculum on an ongoing basis to identify overlap and assess the viability of various methods of articulation. Articulations will be formalized via written agreements that are signed after receiving governing board approval of curriculum. Students are provided with information about Rutgers Food Science and Food Technology majors and admissions requirements on an ongoing basis. They are encouraged to discuss their career and postsecondary study options with Rutgers faculty during field trips to the Rutgers Campus and school-based experiential activities. Objective 4, Replication: Information about the program will be disseminated on an ongoing basis during conferences, Directors meetings, and through direct and electronic mail during Year One. Replication of materials will be promoted in Year Two with the intent of replication occurring after the grant is completed. Promotional methods include outreach to local educational agencies and presentations at conferences and professional development sessions. A follow up survey mailed to local districts with replicable materials will determine the local demand for dissemination of one or more food science electives via distance learning. Active replication of products and/or distance learning electives will begin after the grant ends.

Progress 07/01/08 to 06/30/09

Outputs
During the first 12 months of the grant, the Bergen County Technical High School (BCTS) in Teterboro partnered with Rutgers University to develop a scope and sequence for a new Culinology/Food Science Program. BCTS Teterboro faculty collaborated with Rutgers faculty during the school day and worked after normal school hours to design and complete a curriculum for a series of 10th Grade courses that supports the implementation of this new program of study. Courses developed during the 2008-09 school year included Introduction to Culinology, Nutrition, Food Science, and Health. After school curriculum work was supported by grant funds. Faculty work conducted during the school day (an estimated 280 hours) was provided through the school as a part of its funding match. PRODUCTS: Products completed during the first 12 months of the grant include a series of 10th Grade courses that support that include Introduction to Culinology, Nutrition, Food Science, and Health. OUTCOMES: During the first 12 months of the grant, the Bergen County Technical High School - Teterboro (BCTS Teterboro) culinary program laid the foundation for the implementation of a new program of study. To accomplish this, the faculty from BCTS Teterboro collaborated with faculty from Rutgers University to revise existing and create new curriculum that supports the transition from what was a traditional vocational culinary program to a Culinology/Food Science program. This program is the only program of its kind in the entire world. DISSEMINATION ACTIVITIES: To date, information about grant-funded activities has been disseminated at professional development events and via correspondence with other schools, universities and members of the food science industry/community. For example, as a result of the grant funding a BCTS Teterboro faculty member was able to attend the Research Chefs Association annual national conference in Texas. This conference provided him with an opportunity to share information about the grant and its products. FUTURE INITIATIVES: During the 2009-10 school year the school will complete the transition from traditional culinary arts to the new Culinology/Food Science program. BCTS - Teterboro faculty will continue to work alongside faculty and scientists from Rutgers University to complete the courses necessary to make this happen. These course include an 11th level grade Food Chemistry course and a 12th grade Microbiology curriculum. Faculty will also continue to develop new and engaging food science labs.

Impacts
The production and distribution of food, including agriculture, fisheries and related services, is the largest and most important economic activity in the world. New Jersey's nearly 5,000 food and beverage manufacturers and wholesalers combined for over $50 billion in sales, making it one of the strongest manufacturing sectors in the state. Food exports from New Jersey exceed $1 billion annually. Nearly 400 companies including large, international food-processing companies have operations in New Jersey. The health and welfare of people everywhere depends on good agricultural yields and the reliable storage, successful processing and safe handling of all types of food. This project creates a new program of study that is designed to provide secondary students with the skills and knowledge needed to progress to post-secondary study that leads to a range of careers within the complex and increasingly sophisticated food supply system.

Publications

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