Progress 08/15/08 to 08/14/11
Outputs
OUTPUTS: This project brought to life the educational pipeline from Spring Branch Independent School District (SBISD) to Houston Community College (HCC) and on to Conrad N. Hilton College of Restaurant Management (CNHCRM), particularly for Hispanic students and their families. Students began to see themselves as college material because they experienced success and support for their educational goals. The Pathways to the Food Industry project addressed the low numbers of Hispanic students enrolled in studies leading to careers in the broad food industry through the USDA Educational Need Area of Student Recruitment and Retention (Pt I, C.1.f). Secondly, this 24-month effort addressed the USDA Educational Need Area of Student Experiential Learning (Pt I, C.1.e); specifically, the project gave SBISD high school students the opportunity to participate in ongoing experiential culinary arts projects with HCC and the CNHCRM so that they could begin to see the educational and career possibilities in the Culinary Arts field. The grant program was completed on time and within budget, with a total of 310 unduplicated SBISD students (Year One 130 - 68% Hispanic ; Year Two 180 - 48% Hispanic) benefiting directly from grant-funded activities, with most students attending multiple grant activities. It was anticipated that students would learn about culinary arts through a variety of experiences, including spending time on a 2-year college and a 4-year university campuses developing collegial relationships, establishing connections with culinary arts businesses in the community, and developing learning communities. Through the various activities of the Culinary Arts grant, students gained knowledge about the educational and career opportunities in the culinary arts field (field trips, summer camps, presentations on college recruitment and enrollment), parents became informed of possible culinary arts careers and postsecondary education opportunities (campus open houses), and students made connections to future employers. At 4 summer camps over the two year project period, 100 students learned how to properly set a table, plan and execute a 5 course meal under the tutelage of master chefs, and experience college life by residing in college dormitories and using college educational facilities. A Barry-Callebaut Premium Chocolate Products Event was held at HCC, with 109 students and 20 adults learning the art of making nougatine and white chocolate ganache. The University of Houston Placement Services Office sponsored a career fair, attended by 36 students. Those attending were able to learn about the various types of available internships in the field and the skills expected. One student related, I learned a lot talking to professional employers. I was able to talk with a representative from River Oaks Country Club and am now interested in working for them. Another student stated, Jobs (in the Culinary Arts) are everywhere and people need responsible employees. This project was grounded in a problem-based, multidisciplinary approach and successfully demonstrated, to students, the career possibilities that the food and hotel industries offer. PARTICIPANTS: Over the two year project period: 11 students were awarded USDA scholarships in the amount of $350 for their achievements in the Summer Culinary Camps to use for higher education tuition. 50 HCC Culinary Arts students and CNHCRM Student Ambassadors were given leadership opportunities by working side by side with SBISD students to teach them cooking skills and also advising them regarding college during their field trips. 3 SBISD teachers qualified to teach dual credit classes in the culinary arts. 50 SBISD students designed power point presentations representing a virtual restaurant, including menus and decors, as a summer camp project. Student presentations were recorded for future use as marketing tools for the program and to expand students' portfolios. 115 students in the SBISD culinary arts classes helped to develop cookbooks and recipe cards to be used for fundraising. Information regarding grant activities and projects was systematically disseminated through the dynamic web site created specifically for this project, http://northwest.hccs.edu/northwest/workforce-programs/culinary-grant , with translation services provided through Google translations. TARGET AUDIENCES: With the percentage of project participants of Hispanic heritage or relation at or well above 50% each year (68% Year 1; 48% Year 2), the target population for the project was meaningfully impacted. In the ratings and comments from the student surveys administered after the project's field trips, summer camps, career days, recruitment activities, and culinary arts demonstrations, students showed that important connections had been made to the culinary arts field and its educational opportunities. In all of the surveys monitoring the success of participants, virtually all students either agreed or strongly agreed that the project activities were enjoyable, introduced information that the students did not already know, made them more aware of the field of culinary arts, made them aware of the many jobs they could pursue in the culinary arts field, and that they would definitely use what they learned. As one student stated about the HCC field trip, It got me more interested in the career and I learned a lot of things I was really interested in learning. Another student related, I was rethinking my future of going into college. This field trip has given me a better idea of what I want to study in college. A student expressed, It taught me that community college is a viable alternative to 4 year college. One student realized that there is a lot of help out there to help you get you where you want to go in your career, you just have to search for it. Lastly, the employability of students has been increased by their participation in grant-funded culinary arts applications for the real world. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The outputs and outcomes for the project were stated in the evaluation plan and the actual outputs and outcomes far exceeded expectations. Objective 1, Increase underrepresented students' knowledge about colleges, universities, and professional careers in the broad food industry, was met through with interactive demonstrations of culinary arts activities attended by 310 students (goal 100 students). These demonstrations and experiences included cooking competitions (120+ students), the development of a cookbook by 115 students (goal 15 students) , summer camps (88 participants - goal 60 participants), and field trips to culinary arts business, such as Taste of Texas Restaurant and Continental Airlines Food Services (200+students - goal 100 students), leading to enhanced employment and educational opportunities. Through an Encuentro Day and Open Houses at HCC, consisting of college life presentations and outreach to parents, (118 participants - goal 100 participants) became informed of possible culinary arts careers and postsecondary education opportunities. CNHCRM held several open houses at the University of Houston campus, allowing 165 students and parents (goal 100) the opportunity to learn about college life firsthand. At a University of Houston Career Fair and Career Presentation at SBISD, 108 students (goal 50) established connections with future employers in the community by sharing resumes and talking with employers. Stated outcomes for the project were that students would begin to see themselves as college material, with the target goal of 25 SBISD students earning 3 to 9 college credits in culinary arts and/or agriculture over the 2 year period. A remarkable aspect of the Pathways to the Food Industry was the number of students who began to see the connection between high school, community college, and a four university, expressed through dual credit. 128 SBISD students received scholarships for dual credit culinary classes and 168 students (duplicated) earned dual credit (at least 33% Hispanic) in Food Sanitation (47 students), Food Service Operations Systems (70 students), and Introduction to the Hospitality Industry (48 students). Additionally, student comments underscored the connections made to higher education. Students commented, I am interested in more information about going to U of H in the future; the activities changed the way I think about colleges; from the field trip I have now some experience over what I want to do in life and what classes to take to be successful in my career. Other outcomes anticipated that students would become cognizant of safe food handling procedures and that the ServSafe certification would facilitate their employment opportunities. The grant budget provided funds for up to 25 students to take the ServSafe Certification Exam, with 11 students passing the Certification Test.
Publications
- No publications reported this period
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Progress 08/15/09 to 08/14/10
Outputs
All proposed grant-funded activities for the project's goal, to present a variety of active learning experiences and retention strategies designed to attract students to follow an articulated career track from high school to a community college to baccalaureate degree in food and/or hotel restaurant management, are currently on target and have been carried out within the proposed budget. In the 2nd year of the grant, a total of 180 Spring Branch Independent School District (SBISD) students, 48% of whom were of Hispanic heritage or relation, benefited directly from attending multiple grant funded activities. On September 29, 2009, Mr. Danny Arocha, Director of Enrollment for the University of Houston, Conrad N. Hilton College of Hotel and Restaurant Management (CNHCRM), traveled to the Guthrie Center to speak to 72 SBISD students (35 Hispanic) regarding careers in the Culinary and Hospitality industry. Students were taught proper interviewing techniques, including making eye contact with the interviewer, proper hand shakes, appearance, etc. Education was stressed in accordance with wage earnings. On October 24, 2009, 32 SBISD students (18 Hispanic) attended the Conrad N. Hilton College (CNHC) Fall Recruiting Blitz. These students had a chance to network with Hilton alumni, learn about student life from current students, receive information regarding admissions, scholarships and housing, meet faculty, and tour the U of H campus. On November 17, 2009, 35 SBISD students (13 Hispanic) participated in an exciting trip to Taste of Texas restaurant, where they had hands-on experiences with restaurant operations. Immediately following the Taste of Texas experience, the students then traveled to the Continental Airlines facility where customer service was stressed for success. On January 27, 2010, 106 SBISD students (51 Hispanic) and 3 teachers traveled to the HCC Culinary School for an overview and hands-on approach to preparing chocolate. Students viewed a film demonstrating where chocolate comes from, through processing the beans and on to manufacturing. Students then sampled chocolates from all over the world and participated in making a white chocolate passion fruit ganache. On March 29, 2010, HCC Chef Eddy Van Damme spent the day with 97 SBISD students (41 Hispanic) and 4 teachers to teach the art of nougatine: Chef Eddy taught students the art of candy making (temperature and temperament) and the art involved in producing a quality product. He also stressed the importance of sanitation in the work place, with equipment, clothing and personal hygiene. The week of June 6-11, 2010, was our second and final culinary camp, with 25 SBISD students (14 Hispanic) participating with great success and enjoyment. The students built an entrepreneurship project consisting of their plans for their own restaurant. They also toured local restaurants, prepared presentations, and competed in a cooking competition. Students lived on campus, were filmed by the HCC film crew, and were awarded scholarships to HCC and CNHC based on final competition results. PRODUCTS: In January, students participated in hands-on training with Chef Eddy Van Damme. They learned the intricacies of chocolate and participated in making a white chocolate passion fruit ganache. Grant participants appeared on HCCTV, our local access television station, which resulted in a video that will be used for marketing and publicity purposes. In addition, 5 students were awarded USDA scholarships in the amount of $350 for their achievements in the Summer Culinary Camp to use for higher education tuition. Students have one year in which to use these tuition scholarships. HCC Culinary Arts students and CNHCRM Student Ambassadors were given leadership opportunities by working side by side with SBISD students to teach them cooking skills and also advising them regarding college during their field trips. Fifty-eight (58) SBISD students received scholarships for dual credit culinary classes and 35 students earned dual credit in both Food Sanitation and also in Food Service Operations Systems, while 25 students earned dual credit in Introduction to the Hospitality Industry. Three (3) SBISD teachers qualified to teach dual credit classes in the culinary arts. The SBISD teachers assigned career research presentation projects and, during the CNHC summer camp, all of the students designed power point presentations based on a virtual restaurant, including menus and decors. Student presentations were recorded for future use as marketing tools for the program and to expand students' portfolios. Seventy-five (75) students in the SBISD culinary arts classes developed a cookbook. We have disseminated information regarding grant activities and projects by the creation of a web site specifically for this project: http://northwest.hccs.edu/northwest/workforce-programs/culinary-grant . Additional products include recipe cards made by the students, and a student cookbook. OUTCOMES: In the 2nd year of the grant, we provided information regarding educational opportunities and careers in the food industry to 180 high school students and 10 community college and 4-year university students, roughly 65% of whom are of Hispanic origin. Three SBISD teachers became qualified to teach dual credit classes in the culinary arts. Thus, 35 students earned dual credit in both Food Sanitation and also in Food Service Operations Systems, while 25 students earned dual credit in Introduction to the Hospitality Industry. We have documented a positive change in students' attitudes toward not only the Culinary Arts field as an educational career choice, but also that community colleges can play an important role in the career ladder, all of which is directly due to the grant activities that clearly delineate the possible career opportunities and paths from high school to community college to 4-year university. After attending the field trips to HCC and CNHCRM, one SBISD student wrote, My strongest impression has been the fact that students are able to go to school are a real hotel in which they can have a huge and unique college experience. Another comment on the academy related, This opened my eyes more and informed me a lot about other careers I can choose from in the culinary field. The grant activities also helped students broaden their ideas about food science management, as demonstrated by the following comment, This academy really changed my view about cooking healthy foods and how food affects our bodies. During the year, at least 10 HCC culinary arts CNHCRM Student Ambassadors were given leadership opportunities by teaching SBISD students cooking skills and advising them regarding college during their field trips and at summer camps. SBISD students' comments about continuing their education to pursue a BS degree increased this year from last year, such as, I didn't know the opportunities existed and were affordable to me, but now I can continue my education. DISSEMINATION ACTIVITIES: Varying media were used in order to market grant activities. Tri-fold, full-color pamphlets outlining the Culinary Arts and Pastry Arts programs were made available to students and their families. These pamphlets listed the curriculum for obtaining an AAS, a Certificate, or a Marketable Skills Achievement Award (MSA) in each specialty, along with answers to frequently asked questions about careers opportunities, financial aid, and how to apply. We disseminated information about grant-related activities through the grant website http://northwest.hccs.edu northwest/workforce programs/culinary-grant. Dissemination to a larger audience occurred when grant participants appeared on HCCTV, our local access television station, in a cooking competition show. FUTURE INITIATIVES: Houston Community College was recently awarded another USDA grant that will exponentially increase the educational and vocational opportunities for our students by expanding the culinary arts emphasis to include the larger hospitality industry. Plans are underway to continue to increase the number of students who qualify for and earn dual credit. This gives students a head start in college credits and gives them (and their families) confidence that they are indeed college material. Using the cooking show video for marketing purposes will help to increase interest in this program. We will further strengthen the relationships within the SBISD, HCC, and CNHC pipeline and continue to align the curricula among the three schools. This pipeline can be used as a model for other programs and for other institutions and we will work to disseminate this model.
Impacts
This project has significantly impacted the education pipeline from SBISD to HCC and on the CNHCRM. Planning meetings for the grant activities have brought the three systems together in a synergistic fashion, strengthening each institution's program individually, as well as all of the programs collectively. Through the various activities of the Culinary Arts grant, students have gained knowledge about the educational and career opportunities in the culinary arts field (field trips, summer camps, tours of campuses, presentations on college recruitment and enrollment), parents have become informed of possible culinary arts careers and postsecondary education opportunities (campus open houses), and students have made connections to future employers (career fair). When asked what the most important things learned during the project were, one student related that there is a lot of help out there to help you get you where you want to go in your career. Another student learned that there are careers you can pursue than just being a chef and a cook. Students are beginning to see themselves as college material and have experienced success and support for their educational goals. One student learned how to get in college and what it takes to pass. Lastly, the employability of students has been increased by their participation in grant-funded culinary arts applications for the real world. As expressed by a student, It (the project) has inspired me more to continue my dream of culinary arts. It made me realize that I want to pursue a job in culinary arts.
Publications
- No publications reported this period
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Progress 08/15/08 to 08/14/09
Outputs
All proposed grant-funded activities for the project's goals (to create a dynamic, exciting, and timely approach to the food industry and demonstrate that the food industry is multifaceted, lucrative, and offers dynamic career opportunities) are currently on target and have been carried out within the proposed budget. To date, a total of 130 Spring Branch Independent School District (SBISD) students have benefited directly from grant-funded activities. Fifty eight of these students are of Hispanic origin, almost 50%. On October 20, 2008, 10 SBISD students traveled to the culinary department at HCC, were taught Safety and Sanitation techniques, and prepared a plated dessert of chocolate cream with raspberry marshmallow, taught by world renowned Chef Eddy Van Damme. On November 3, 2008, 24 SBISD students spent an inspiring field trip day learning about the college program offered by the University of Houston Conrad N. Hilton College of Hotel and Restaurant Management (CNHCRM), ending with a U of H campus tour and lunch at the Hilton College Pavilion with Hilton Student Ambassadors. On November 13, 2008 37 SBISD students participated in a field trip to HCC to learn about becoming a Houston Community College student, particularly in the Culinary Arts Program, from Culinary Arts Chef Eddie VanDamme and HCC student mentors. This activity culminated with students preparing special dishes which were used as part of a five-course meal. Thirty six (36) SBISD students attended the February 26, 2009, U of H Career Fair, which is specific to the hospitality industry. This career fair featured industry speakers, giving the students insight into the industry, particularly on how to set themselves apart through follow-up and networking. Each student was attired in professional dress and learned about the importance of follow up after an interview, messages conveyed through various aspects of nonverbal communication, the significance of networking, and the etiquette of job interviews. Additionally a total of 19 SBISD students attended the HCC Summer Camp, sponsored by the HCC Culinary Arts Program. Students learned baking and cooking techniques, which were showcased on a video taped cooking show for HCC TV. Another 19 SBISD students attended summer camp at the CNHCRM, where students were exposed to college life and to the Conrad N. Hilton College of Hotel and Restaurant Management Program. All of the hands on experiences at the community college and university were assisted by community college and university mentors/ambassadors (40+ students).Lastly, students and parents were invited to HCC Open Houses at HCC's Katy campus and HCC's Town and Country Campus. The Open Houses highlighted 20 HCC programs, including the Culinary Arts Program. Several counselors were available to discuss the admission process and financial aid, and tours of each campus were scheduled. One hundred eighteen (118) guests signed in as students, many of whom came with their parents who did not sign in. PRODUCTS: The first product was a hands-on experience led by internationally recognized chef, Eddy Van Damme, on October 20, 2008. In this activity, the students learned how to prepare and serve a plated dessert containing chocolate and raspberries. This chef training class stressed safety and sanitation. During the November 2008 activity at HCC, featuring Chef Eddy Van Damme, the students prepared salads and tarts, learned how to properly set a table, and then enjoyed their meals. Chef Van Damme told the students about the HCC program and how his involvements at HCC led to writing his book. Grant participants appeared on HCCTV, our local access television station, which resulted in a video that will be used for marketing and publicity purposes.. In addition, six students were awarded USDA scholarships in the amount of $350 for their achievements in the Summer Culinary Camp to use for higher education tuition. Students have one year in which to use these tuition scholarships. HCC Culinary Arts students and CNHCRM Students Ambassadors were given leadership opportunities by working side by side with SBISD students to teach them cooking skills and also advising them regarding college during their field trips. Seventy (70) SBISD students received scholarships for dual credit culinary classes. Three SBISD teachers qualified to teach dual credit classes in the culinary arts. Twelve (12) students earned dual credit in Sanitation and Safety and 11 of those 12 students passed the ServSafe Exam. Thirty-five (35) students received dual credit in Food Service Operation Systems, and 23 students earned dual credit in Introduction to the Hospitality Industry. The grant provided 25 copies of co-PI Eddy Van Damme's cookbook, On Baking, to the SBISD teachers for use in their classrooms. The Spring Branch ISD teachers had their students do career research projects and, during the CNHC summer camp, all of the students designed power point presentations regarding culinary arts careers and discussed adding their grant experiences to their resumes. Forty (40) students in the SBISD culinary arts classes developed a cookbook that will be used as a fundraiser next year. We have been able to disseminate information about grant-related activities and the resulting products by the creation of a web site specifically for this project http://northwest.hccs.edu/northwest/workforce-programs/culinary-grant . OUTCOMES: We are pleased with the multiple outcomes of this grant and, currently, have reached 130 high school students and numerous community college and 4-year university students, roughly 50% of whom are of Hispanic origin, with information regarding educational opportunities and careers in the food industry. Three SBISD teachers qualified to teach dual credit classes in the culinary arts. Twelve (12) students earned dual credit in Sanitation and Safety and 11 of those 12 students passed the ServSafe Exam. Thirty-five (35) students received dual credit in Food Service Operation Systems, and 23 students earned dual credit in Introduction to the Hospitality Industry. We have been able to document a positive change in student attitudes towards not only the culinary arts field as an educational career choice, but also that community colleges can play an important role in the career ladder, all of which is directly due to the grant-funded activities. After attending the field trips to HCC and CNHCRM, one SBISD student wrote, It has inspired me more to continue my dream of culinary arts. Another commented, It taught me that community college is a viable alternative to a 4-year college. (This realization is particularly important for students who cannot afford a 4-year experience.) The grant activities also helped students broaden their ideas about food science and management, as demonstrated by the following comment, Helped open my eyes to all the aspects of the culinary world and realize it doesn't just involve cooking. Another student expressed having more options: I am interested in the culinary arts field and to know that there's so many other things to it, it was just great because I have more options. Participation in the summer camps at HCC and CNHCRM seems to have had the same effect. Two-thirds of the summer camp survey participants responded positively to the statement: I now view culinary arts in a more positive light than before. Additionally, in response to the statement: I am now more likely to consider a career in the culinary arts, 75% of summer camp survey respondents responded affirmatively. One student eloquently expressed how the summer camp experience had changed the way she viewed the field of culinary arts - I saw it as a better opportunity in life. During the year, at least 30 HCC Culinary Arts students and 10 CNHCRM Student Ambassadors were given leadership opportunities by teaching SBISD students cooking skills and advising them regarding college during their field trips and at summer camps. DISSEMINATION ACTIVITIES: In order to announce grant activities, we used different media. The grant was announced in the December 3, 2008 issue of The Egalitarian, the official HCC student newspaper. Tri-fold, color pamphlets about Culinary Arts and Pastry Arts were made available to students and parents. These pamphlets list the curriculum for obtaining an AAS, a Certificate, or a Marketable Skills Achievement Award (MSA) in each specialty along with answers to frequently asked questions about careers opportunities, financial aid, and how to apply. We have disseminated information about grant-related activities through the grant website http://northwest.hccs.edu/northwest/workforce-programs/culinary-grant . Dissemination to a larger audience occurred when grant participants appeared on HCCTV, our local access television station, in a cooking competition show. FUTURE INITIATIVES: Houston Community College was recently awarded another USDA grant that will exponentially increase the educational and vocational opportunities for our students by expanding the culinary arts emphasis to include the larger hospitality industry. Plans are underway to continue to increase the number of students who qualify for and earn dual credit. This gives students a head start in college credits and gives them (and their families) confidence that they are, indeed, college material. Using the cooking show video for marketing purposes will help to increase interest in this program. We will further strengthen the relationships within the SBISD, HCC, and CNHC pipeline and continue to align the curricula among the three schools. This pipeline can be used as a model for other programs and for other institutions and we will work to disseminate this model.
Impacts
This project has significantly impacted the educational pipeline from SBISD to HCC and on to CNHCRM. Planning meetings for the grant activities have brought the three systems together in a synergistic fashion, strengthening each institution's program individually, as well as all of the programs collectively. By fully understanding the role of each partner and the strengths each brings to the project, the respect for one another has grown exponentially. The partners advocate among and for each other in order to benefit the participants in the project to the fullest extent possible. Through the various activities of the Culinary Arts grant, students have gained knowledge about the educational and career opportunities in the culinary arts field (field trips, summer camps, tours of campuses, presentations on college recruitment and enrollment); parents have become informed of possible culinary arts careers and postsecondary education opportunities (campus open houses); and students have made connections to future employers (career fair). Students are beginning to see themselves as college material and have experienced success and support for their educational goals. Lastly, the employability of students has been increased by their participation in grant-funded culinary arts applications for the real world. .
Publications
- No publications reported this period
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