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)
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.