Progress 08/01/10 to 07/31/15
Outputs
Target Audience:This year the program served approximately 252 students during the 2014-2015 academic year which includedclassroom,laboratory, and practicum instruction. Curriculum development occurred for two courses; Nutrition for the Food Service Professional and International Cuisine. Several schoolcareer fairs at the ISD'swere attendedto expose the program to the students. Staff also continued to showcase the program by attending the local television morning show in the local community. Changes/Problems:A significant change that occurred this year was the approval of the Associateof Applied Science (AAS) - 2 year degreein Culinary Arts from the Texas Higher Education Coordinating Board which will launch in the Fall 2015 semester. The AAS will offer three courses in the Fall 2015 semester; which are; International Cuisine, Buffet Theory and Production, and Hospitality Supervision. An unexpected outcome occurred in May when our full-time instructor submitted her letter of resignation, but will continue as an adjunct. The faculty position vacancy posting is currently being advertised and the program anticipates to hire by August 10, 2015. In addtion, the program is awaiting on a transfer vacancy position to advertise for a lab assistant.A prominent change that occurred is the passing of the College's $100 million bond for infrastructure, which will include renovations and expansion to the culinary arts program classroom and labs. What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest?During the past five years, the SABOR Project formed relationships with all neighboring school districts. The project annually visits local high schools to give presentations and provide information to students, teachers and counselors. Over the span of the last five years approximately 6,000 students have received presentations from project staff. Students also are invited to visit the LCC campus and receive tours of the program.During student orientation, project staff conducts presentations on the program and discuss all the possible career opportunities which will be available once the 2 year AAS degree is approved.Staff has successfully reached articulation agreements with United ISD, Laredo ISD and ZISD These articulation agreements make it possible for high school students to earn college hours while still in high school. These articulation agreements will save students not only time but money when they transfer to Laredo Community College.Staff has lead preliminary meetings with Dr. Bowcher from the Hilton College of the University of Houston campus to discuss potential articulation agreements and collaborations, as well as with Texas Tech University staff once the 2 year AAS degree program has been approved.This project has made it a priority to develop community awareness not only other project but also healthy eating. Throughout the years, the project has conducted lunches and food presentations to local community groups. These presentations have been well received. During the final year, staff has continued t plan tours for school districts. Students are given a campus tour and are provided with detail information on the articulation agreements which have been established. In addition, fields trips to La India Packing Company local restaurants and out of town tours to San Antonio Freeman and Sysco Companies have given students opportunities to view beef and seafood facilities as well as chief demonstrations.Throughout the project years, the education of key stake holders to the benefits of the program has been a key priority to the project. The success of program in recruiting students to the project demonstrates the success of these efforts. Staff has developed video infomercials which are shown on campus as well as on local media channels. Brochures were distributed andan ad placedon local buses. All of these initiatives have created a positive image of the program. In addition, the placement of students in local restaurants has been a major factor in promoting the training of the program as well as the program's ability to find students jobs. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
SABOR completes its final year of operation, staff reflects on the efforts made to assure that the Culinary Arts Program will continue long after grant funding has ended. Staff has assured that program staffing, facilities and budget concerns have been incorporated into the general operating fund of the college. Planning by staff has also considered future expansion as the program continues to flourish.The fifth year of the grant was made possible through a no cost extension which was granted by the United States Department of Agriculture. This additional time allowed staff to continue normal activities and management of the program, and it also allowed staff to focus on the collection of relevant data and prepare for the conclusion of grant funding. This time was essential since LCC successfully passed a bond which included monies for renovation of facilities being used by the Culinary Arts Program. The project coordinator and director have been very involved in this phase of the construction / instructional planning. Program included six objectives that comprised the primary tasks to be completed. The staff was able to meet all objectives successfully with the exception of Objective I which refers to the completion of the Associate of Applied Arts Degree, which launches in the Fall of 2015. The Certificate program includes 30 hours and 10 different courses as well as a job site internship which is completed during the summer.Continuation of the certificate and implementation of the Associate Degree has been assured by the college picking up the $169,395 which is required as annual operation cost of the program.The Associate of Applied Science Degree was approved on May 19, 2015 by THECB.. Initially, the Associate of Applied Science Degree was completed and submitted to THECB for approval in Year III. However, changes in the State legislation requirements for all Associate Degrees programs caused the plan to be revised and delayed. Based on the new state regulations, staff made the necessary changes which required that all program not exceed 60 semester credit hours. These changes unfortunately resulted in the lengthy process of local and state approval having to be initiated once again. However, the May 19th approval has made it possible to launch the AAS degree by August 2015. In 2016, the college will add the cost of a full time lab assistant.The curriculum includes six lab courses that provide students with hands -on experiences relating to the preparation of different food forms such as pastries, salads, etc. The courses are planned to allow class time during which the instructor will "teach" basics relating to the type of food and a lab where students have to prepare the food follows. Student surveys indicate that students believe these labs to be most beneficial.Earlier this year staff attended an educational summit at Texas Tech University where other institutions attended and the focus was to establish future articulation agreements for transferability to a four year degree in the field of hospitality. Earlier this year, a preliminary discussion was held to establish articulation agreements with University of Houston Conrad Hilton College. It is anticipated that all fifteen semester credit academic core courses will transfer to these universities and in addition possible technical courses from both the one year certificate and the AAS degree. TheCollege's commitment to the program was most apparent in the inclusion of the Culinary Arts Program in the bond election which was passed in 2014. In this bond, new facilities for the program were included to accommodate the growing number of students. Currently and until the new facilities are completed student enrollment in the Basic Food Prep course is limited to fifteen students, fifteen is the number of students that can comfortably participate in a lab that provides the hands on experience in cooking. The program is now enrolling the maximum number of students allowed by the facilities. The Program Director and Coordinator have been working with administration to design the new facilities which will be available in 2017.Early in the project it became evident that the demographics of the community were impacting the student enrollment for the culinary arts program. Laredo can best be described as a border community characterized by high levels of poverty and illiteracy. The poverty factor was reflected in that the majority of students who participated in the program were mainly part-time students. Although the certificate was a 1 year plan, a significant number of students had to approach the program while still employed and attending on a part time basis. Faculty observed that through perseverance part- time students have been able to complete the program.As previously mentioned, student enrollment has been greatly impacted by the fact that the majority of students are attending on a part-time status. The concept of a cohort had to be defined by looking at the limited number of students who were attending on a full time status and were carrying the required number of hours per semester. A significant number of "part time" students also will be considered since after 4 years many are completing the program and graduating. Overall, during these years of the grant, the program has served 252 unduplicated headcount (student enrollment).Success of the program is evident from the unduplicated headcount which continues to grow each year of the program. Because of social and economic reasons which are characteristic of the community, many students are unable to attend college on a full-time basis.A completer is defined as a student who can graduate with a Culinary Arts Certificate. These are students who have successfully completed the required number of hours and the summer internship. The internship component requires that students work without pay in a location that will provide them with experience in the food industry. Staff has successfully associated with several high end restaurants in Laredo that have not only provided this experience but that have also hired several of the students. The internship consists of forty hours. For many students, having to spend five weeks in a full time summer internship role has proven a hardship. Students are unable to go without income for that length of time. It is not unusual for students to complete all required hours but not to complete the internship component. Since academic year 2012 until Summer 2015, enrollment has been 1,273 with a total of 45 graduates from the program.A major purpose of the project was to provide individuals from these low income community opportunities for employment that they may not have had without the specialized training and preparation. Employment placement rate is approximately at 70% of the graduates finding a job.A major objective of the project was not only to provide greater job opportunities for Laredo students but to break the cycle of poverty and illiteracy by providing a pathway towards higher education. The project has done this in the following ways 1) Providing scholarships, 2) Creativity, 3) Community education and 4) Student education.Higher education scholarship opportunities were an important objective to the grant. The staff realized that through education opportunities will happen. A $30,000 scholarship was awarded to a student who attended Texas State University and graduated in 2014 with a Bachelor of Science Degree in Family and Consumer Science with a major in Nutrition and Foods.Since graduation, the student has been hired as a Director for ARAMARK, a major food distributer. In addition, to the four year degree scholarship, each semester the project awarded $1,000 scholarships to full time students that met the GPA criteria.
Publications
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Progress 08/01/13 to 07/31/14
Outputs
Target Audience: During the FY 2014 academic year, we offered instruction in the one year certificate to approximately 336 students in the culinary arts program during the Fall 2013 and Spring 2014 semester and Summer 1 Session. These students participated in various field trips throughout the year to local food service facilities and/or restaurants such as; La India Packaging, which is a herb/spice/ manufacturing/restaurant and The Border Foundry Restaurant. In addition, the program staff attended four school career fairs to area high schools to promote the program. Program students and staff participated in four community projects; which included; Webb County's Feast Sharing in observance of Thanksgiving, distributed program flyers at the College's south campus 10th anniversary celebration, staff presented to the Texas A&M Agrilife Extension Service Agents at their annual meeting, the program coordinator and faculty member appeared in our local NBC affliate tv station morning show showcasing the program. Two of the culinary art students attended the annual HACU conference in Chicago to attend the student track and gain knowledge in the academic sector. Changes/Problems: The proposal of the Associate of Applied Science degree in culinary arts was retracted on November 2013 due the new State of Texas mandate from the Texas Higher Education Coordinating Board to reduce the sememster credit hours (sch's) to a minimum of 60. The initial proposal of the degree was at 64 sch's and with the new mandate of Senate Bill 497 approved by the Texas legislature is for this mandate to become effective Fall 2015. Due to this, the proposed degree plan was modified and presented to the curriculum committee on February 2014 and approved by the Board of Trustees on May 2014. Submission to the Texas Higher Education Coordinating Board (THECB) is forthcoming and awaiting approval. Once approval is obtained from the THECB, notificatio will be sent to the Southern Association Commission of Colleges (SACS), the accreditation agency for final approval to anticipate implemenation for the Spring 2015 semester. What opportunities for training and professional development has the project provided? This year the faculty member attended the Texas Restaraunt Association annual conference in Houston, Texas where she obtained a wealth of current knowledge on the latest cooking skills, food trends, supplies/equipment items new to the market. How have the results been disseminated to communities of interest? Outreach activities occurred throughout the year to promote our culinary arts program around campus and in the community. Efforts included; attending school career fairs, television interviews during their morning show, adding testimonial videos and the commercial to the culinary arts webpage on the college website, participating in community fairs; such as the annual college's funfest fiesta, where programs are showcased to the attendants, showcased the program at the 10th anniversary of the college's second campus in the south Laredo area. Program results dealing with our enrollment and graduates are highlighted on the college's website under the research/planning link. What do you plan to do during the next reporting period to accomplish the goals? The upcoming academic year, 2014-2015 plan is to develop 2+2 articulation agreements with two four year universities which help students transfer undergraduate coursework to the university who have programs in nutrition and/or dietetics. In addition, the approval from both the Texas Higher Education Coordinating Board and Southern Association on the Commission of Colleges for the proposed Associate of Applied Science in culinary arts to implement in the Spring of 2015. Furthermore, increasing student enrollment and graduates by 5%.
Impacts
What was accomplished under these goals?
During the 2013-2014 academic year the SABOR (culinary arts program) grant entered into its third year of the initiative. The provided instruction to 301 students (duplicated number) via face to face lecture and lab (hands on) instruction. In addition, the program generated 895 semester credit hours and 20, 208 contact hours. Furthermore, in May 2014 we graduated 8 students and by the mid-August, an additional 5 students. This year's program objectives included the following; 1. Create and implement a new one year certificate culinary arts program and an Associate of Applied Science (AAS) degree. To find jobs in the industry and/or continue at a university towards a dietetics and/or a nutrition degree. On October 2013 staff submitted the proposed AAS degree to the curriculum committee at 64 semester credit hours, however in November it was retracted due to state legislature of Senate Bill 497mandating the Texas Higher Education Coordinating Board(THECB) to reduce the semester credit hours to a minimum of 60 on all AAS degrees effective Fall 2015. With this at hand, staff modified the previous degree plan in January/February 2014 to be in compliance. The new proposed degree was presented to the curriculum committee in Feburary 2014 and in May 2014, the Board of Trustees approved the degree. Forthcoming is the submittal of the proposed degree to THECB for approval, as well as to Southern Association Commission of Colleges (SACS). 2. Increase the number of completers and graduates in the one year certificate culinary arts program with a baseline of 80% full time students. Various activities were performed throughout the year to increase enrollment in the program; such as attending school district career fairs and community fairs. There were 7 part-time students and 8 full-time students. Total completers was 15 and from the 15 completers, 9 graduated and we had a 60% attainment. Total unique enrollmen count was 68 for both Fall 2013 and Spring 2014 semesters. 3. Increase the number of students at LCC who transfer successfully to a college/university to complete degrees in nutrition/dietetics or human related fields. Continue to work with St. Phillips College in San Antonio, Texas to establish transfer articulation agreements and with two universities for transferability of undergraduate work towards a nutrition/dietetics degree. Changes in financial aid has resulted in many students unable to qualify for financial aid assistance, since students are required to maintain a 2.0 GPA in order ot qualify. To encourage participation, the program offers 3 scholarships valued at $1,000.00 to assist students with school tuition and fees and related expenses. 4. Improve teaching through experiential learning systems. Curriculum is infused with a number of activities designed to provide hands on experiences. Students participated in cooking experiences with Chef Pierre Magnolini from France, who is employed in a French restaurant and has been involved in an intensive training program which has to date included seven years of hands on experience. Chef Magnolini brings a wealth of information which students can learn from. During his visit he demonstrated knife skills techniques and demonstrated among other dishes the art of preparing crepes and other assorted pastries and dishes. Students had the opportunity to cook and prepare meals in several community events such as the Feast of Sharing event held annually as part of Thanksgiving Celebrations. They served as chef at the Lewis Energy Oil and Gas Company Christmas Party Event. Meals were also served to the Texas A&M AgriLife Extension Agents who visited LCC. These experiences have provided the students with the ability to plan meals, figure cost, prepare for large groups and practice serving large groups. A major objective of the project is to incorporate experiential learning experiences into the curriculum design. Courses utilize a combination of lecture with lab activities where students practice the strategies and techniques discussed in the classroom. Students also test their knowledge by creating dishes in the lab kitchen. Because the lab kitchen only has two stoves, the new bond which was recently passed will include new facilities for the culinary arts program. Partnerships have been developed with prominent restaurants and hotels in Laredo. These partnerships provide students to apply their skills in real life settings. Results of surveys which were administered to restaurant supervisors and to student participants are included in the findings. Supervisors felt students were well trained and prepared to do the job. . 5. Create learning Bridges from the high school to the ommunity college to the university. Staff continues to promote the program in the community using a variety of different approaches. Commercials were aired in several different channels including the Food Network. Staff were invited to a local TV station and were interviewed on the program. A Culinary Arts video has been developed which promotes the program and activities. This video is aired on the college's chanel 17 and is available on the LCC Website. Flyers are also distributed during LCC events such as the annual Fun Fest. Promotional posters have been developed and distributed at both campuses. Media promotions, staff visits local campuses to speak directly to students. Over 600 high schools students from local high schools were impacted through career day presentations. An Information Booth distributed information at Fun Fest, LCC South Anniversary Celebration and Sister Cities Festival. Articulation agreements which were developed with the help of local high school staff continue to be of top priority for grant administrators. The goal is for high school course or courses to be accepted for course credit towards the Culinary Arts Degree plan. This is important because students will save money and earn credits while still in high school. For many Laredo students from our area cost of attending college is a major obstacle. The process for approval to create the Associate Degree in Applied Science. The plan is to complete the process and start the degree plan fall 2015 which will be the final year of the grant. 6. Increase awareness of food safety, health, nutrition and health through changes in eating habits and food preparation techniques and demonstrations. Several community outreach efforts were undertaken during the 2013-2014 project year which benefitted students but also exposed the program to the community. Students were taken to La India Packing Company in Laredo which just celebrated 90 years of business. La India produces and sells cooking spices of all kinds to major supermarkets. Students had the opportunity to view the process and talk to the owner which explained the inner workings of the business. Students also participated in a Culinary Arts Cake Decorating Contest which was held by the TACE Club. Staff continued to hold the community luncheons where various members of the community are invited to come participate in lunch prepared by the students. Comments from participants indicate the appreciation for the student’s abilities and understanding of the food preparation industry Requests from the community for the SABOR \ students to cater events shows a growing knowledge of the culinary arts program at LCC and a growing appreciation for the talents of the students.
Publications
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Progress 08/01/12 to 07/31/13
Outputs
Target Audience: A total of 64 students participated in the 2012-2013 culinary arts program taking the various courses outlined in the one year cerfitifcate degree plan. Courses included Introduction to hospitality industry, introduction to foods, nutrition, sanitation and safety, basic food preparation, professional cooking and meal service, fundamentals of baking, garde manger, nutrition and menu planning and the culinary arts cooperative education internship. Throughout the year, students attended several field trips associated with the courses. Those field trips consisted of the following; bakery (SAM'S foods), herb/spices (La India Packaging Company), knife skills demonstrations and hotel/restaurant management duties (Embassy Suites with Chef Serrato), marketing strategies in promoting hospitality and tourism to Laredo (City of Laredo Conventions Visitors Bureau). Several career fair events were also attended by staff to area high schools to promote the program. This was the first year that culinary art students participated in the annual HEB Feast of Sharing and the Webb County feast of sharing in recognition of Thanksgiving. Students participated in the coop experience at La Posada Hotel and at the Embassy Suites Hotel. An articulation workshop was held with area school districts to align three high school culinary courses with the college courses for students to obtain credit. In April 2013, culinary arts staff presented to the curriculum committee the proposal on the Associate of Applied Science (AAS) degree plan, which was approved to proceed with the college's board of trustees for submittal and approval which was obtained on May 24, 2013. We are currently awaiting notification from the Texas Higher Education Coordinating Board for the AAS. The full time instructor attended a peer to peer WECM (workforce education course manual) workshop in June which involves the review of the culinary courses in the inventory. Changes/Problems: A no cost extension to the grant was requested and granted on July 10, 2013. What opportunities for training and professional development has the project provided? The following two professional development activities occurred; on June 5, 2013, our culinary arts faculty attended the WECM (workforce education course manual) workshop to review all culinary courses in the State's course inventory manual. She was one of 9 peers throughout the State of Texas that was selected to attend this workshop. In July, 2013 both the faculty member and the co-project director attended the American Culinary National conference. Articlation of courses occurred with the College's faculty member and the high schools culinary arts teachers which aligned three courses for high school students to obtain college credit when they graduate and enroll at the college and declare culinary arts as the major of study. How have the results been disseminated to communities of interest? Outreach activities have included attending several high school career days to promote the program to students. Students participated in helping with the annual Webb County Feast of Sharing during Thanksgiving. In April, the culinary program students were presented at the Webb County Commissioner's Court meeting. A video was developed which airs on the college's television channel and a commerical was also developed that aired on cable tv. What do you plan to do during the next reporting period to accomplish the goals? For academic year 2013-2014, we will follow up with the Texas Higher Education Coordinating Board on the status of the submittal and approval to offer the Associate of Applied Science degree to implement for Fall 2014. Once approval is given to the College, then this notification will be submitted to Southern Association of College and Schools, our accreditation agency. Once all approvals are given to the college, curriculum development will occur for the remaining courses of the Associates degree. In order to sustain an adequate pool of insructors, job postings for part time instructors will be recruited for the program. We will continue to promote scholarship opportunities to students and award them as deemed necessary for both the fall and spring semesters. We will also provide continued educational opportunities to students to attend the HACU national conference to obtain other educational opportunities for hispanic students. Marketing initiatives will contnue to be showcased through the college's website, schedule tv spots, develop new videos and air on cable tv, record student testimonials, update program brochures/flyers. As part of the college's annual budget year for 2015, an additional full time instructor will be requested, the current part time lab coordinator will also be requested to move to the institutional budget as a full time position. In addition, additional budget line items will be requested to be sustained by the college's institutional budget and for those current budget lines already as part of the institutions budget to increase the monies for the upcoming year. Culinary Arts staff will continue to attend high school career fairs to promote the program and attract to enroll as future students. Current culinary students will also continue to attend field trips to gain additional hands on knowledge in the industry as deemed necessary.
Impacts
What was accomplished under these goals?
Major activities completed:In academic year 2012-2013 a total of 64(annual unduplicated headcount) students enrolled in the program taking the various courses outlined in the one year certificate program. In the fall semester, 8 sections with a total of 167(duplicated headcount) enrollment, whereas in the spring semester, there were 9 sections with a total of 169 (duplicated headcount)enrollment. In comparison to 2011-2012, the program had an 18% increase in student enrollment for 2012-2013. Currently, verification of students who completed the program in summer 2013 is underway to determine the number of graduates for 2012-2013. This past academic year marks the second year of actual instruction delivery to students. In the spring of 2013, program staff met with the advisory committee and to obtain feedback on industry demand and needs. In addition, the proposed Associates of Applied Science degree plan was presented for input and their recommendation was to proceed. Shortly, thereafter, program staff presented to the curriculum committee the proposed degree plan and was approved to proceed to the College's board of trustees. On May 24, 2013, the Board approved the Associates degree plan in order to proceed with the state's approval from the funding agency, the Texas Higher Education Coordinating Board. Currently, the College is awaiting approval notification from the Coordinating Board. Several field trips throughout the year were scheduled by the instructor for students to gain exposure and knowledge of real ife work experiences in the food industry. Specific Objectives met: Enrollment in the program has increased, program awareness to our community, collaboration with surrounding school school districts has occurred with the development of articulation of courses, and the retention of students from the fall semester to the spring semester has been successful leading to completers in the program. Significant results achieved:A part-time lab coordinator was hired to offer support to the faculty member; such as during lab instruction, purchase and maintain food inventory and assist with instructional activities. Students participated in the practicum course to obtain hands on experience from the theory learned during lectures. Key outcomes:Intenstive marketing initiatives occurred throughout the year with the publication of brochures, flyers and video. Two scholarships were awarded to students as deemed necessary.
Publications
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Progress 08/01/11 to 07/31/12
Outputs
OUTPUTS: The first year of instruction, the fall 2011 thirty three students enrolled at Laredo Community College south campus. Students engaged in the fall 2011 first semester courses of the one year certificate program that consisted of Intro.to Hospitality, Intro.to Foods, Nutrition, Sanitation and Safety and Basic Food. Spring 2012 thirty eight students enrolled for the second semester courses that included Professional Cooking and Meal Service, International Cuisine, Garde Manger, Management of Food Production and Service and the Culinary Arts Cooperative Education. The program consists of twenty eight semester credit hours. On May 2012 we graduated the first class with eight graduates. Students participated in two fall semester field trips to two local hotels.Students were exposed to real experiences in the culinary kitchen. The first advisory committee meeting was held on December 1, 2011 with eight members from diversified industries;hospitals, hotels, restaurants, an independent chef, school districts and college staff. An update was given on the number of scholarships that were awarded to five students in the amount of one thousand dollars each. In preparation for the spring 2012 semester cooperative education course, the agreements to the establishments were delivered and signed.The spring 2012 semester, thirty eight students enrolled. The first field trip occurred on January 31, 2012 to HEB Grocery Store and the second to the Laredo Energy Arena, highlighting event management, touring of the kitchen and basic food preparation for their events. Students had several speakers during class time from the City of Laredo Conventions and Bureau and POSH sushi restaurant. The first Culinary Arts club was initiated on March 2012.In March, the culinary arts students prepared the meal for our Board of Trustees. Students also participated in several school tours; to one elementary school and to two high schools. On May 16, 2012 our second advisory committee meeting was held. Student portfolios were presented to the committee to showcase students work. Two marketing pieces were shown to the committee; a video and a commercial highlighting a year in review from the program. On May 30, 2012, program staff one student attended the annual USDA Hispanic Serving Institute Education Grant conference in Edinburg, Texas where our program was selected to present to the group. On June 24, 2012, both the faculty instructor and the program coordinator attended the Southwest Foodservice expo in Dallas, Texas. Several marketing/promotion activities were either developed throughout the year. Activities began on August 2011 with the launch of a commercial which was aired on the College's television channel. The program was placed on Facebook and on the college's website to advertise to the general public. Several brochures and posters were developed by our Marketing department to promote the program around our campus and to several restaurants in town. Our first commercial aired on the FOX channel which showed for about two months. Our local newspaper also featured our story lines on a scholarship award and the first graduating class. PARTICIPANTS: The persons involved; Roxanne I. Vedia, Dean of Workforce Education and Principal Investigator for the grant, Beatriz Gutierrez, Program Coordinator and Co-Principal Investigator, Edna Mayers, full-time faculty member who is the only one covered at 100% from the grant, Sandra Cortez, CE Director and Culinary Arts Chair, Marisol Puga, CE Secretary and Susana Carreon, Accounting Restricted Grants Staff Accountant. Also 3 adjunct faculty members who provide instruction. Our partners involved include; Laredo ISD, United ISD, Zapata ISD, Tech Prep, La Posada Hotel and Embassy Suites Hotel. Two students attended the annual HACU-Hispanic Association for Colleges and University conference. Staff also attended the annual USDA-HSI conference in Edinburg, Texas. TARGET AUDIENCES: Students have been the target audience for this program, to enroll in the culinary arts one year certificate. As a result, 8 students graduated successful with their college diploma in May 2012. Efforts involved both lecture and lab instruction required for the one year certificate plan. As part of the program, the cooperative education course was an internship at local hotels to provide real life experiences for the students. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Students participated in the cooperative education course in the spring 2012 semester which is the final course in the degree plan. This course allows for the students hands on experience with employers in the food service industry. The course involves career-related activities encountered in the student's area of specialization offered through an individualized agreement among the college, employer and the student. Under the supervision of the college and the employer, the student combines classroom learning with work experience. Before the student visits with the employer, the instructor does provide a lecture component to prepare the student prior to the cooperative education course experience. A new feature to supplement instruction that was initiated in the spring of 2012 was my culinary lab. My culinary lab delivers customizable content and highly personalized study paths, simulations, and critical thinking. My culinary lab enables students to access powerful resources organized around learning objectives and culinary techniques, providing opportunities for reinforcement at any hour of the day. It also a dynamic, online environment featuring personalized learning with skill-based simulations, videos, culinary math exercises, audio glossary, and e-text. It provides video demonstrations walk students through the proper techniques they'll need to succeed in the exciting field of Culinary Arts. Furthermore, the online program has interactive activities help students master the material and improve their skills. This online program also provides The Pearson Kitchen Manager which is a valuable resource for Chef Instructors and students alike. This online recipe management system features a collection of recipes tested in the kitchens of top culinary schools. In the fall of 2011, the instructor evaluated the entire course curriculum and effective for the fall 2012 academic year, all students must maintain a "C" or better in all Culinary Arts courses in order to proceed to the next course as stated in the certificate plan. This is to improve academic student success and satisfactory progress leading to successful attainment in the program. Furthermore, the addition of pre-requisites and co-requisites of courses was initiated effective for the spring of 2012. In working with the local school districts, through Tech Prep, the instructor will meet with school districts career and technical teachers to articulate high school culinary art courses with college courses. This articulation involves course alignment with course objectives, student learning outcomes, syllabi to ensure instructional pedagogy.
Publications
- The culinary arts program was featured in the first publication magazine, called SABOR in the June/July 2012 edition. The instructor was showcased along with a recipe. The food magazine is locally distributed to the food industry in our community.
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Progress 08/01/10 to 07/31/11
Outputs
OUTPUTS: Student Scholarships were developed to award 5 students with $1000 per semester for Fall 2011. Note Fall 2011 is not within period covered in this report. We awarded 4 scholarships; however, two of the students dropped all their CULI courses. We will reopen the scholarship application, and we will award 3 more scholarships for Fall 2011 semester, new application deadline will be October 21, 2011 Culinary Arts - 1 Year Certificate Degree plan was developed CULI Degree Plan submitted to Curriculum Committee Culinary Arts Certificate I Program was submitted to THECB Culinary Arts Certificate I got approved by THECB (not within period covered in this report - letter dated 8/4/11) Submitted SACS approved on October 11, 2011 Submitted Personnel Requisitions for Culinary Arts Full-Time Instructor and Culinary Arts Adjunct Instructor Advisory Committee Meeting on May 25, 2011 Conducted meetings to discuss location for lecture and labs for the Culinary Arts Program Working with ISD to secure location for the Culinary Arts courses Initial meeting with Job Corp for possible facility utilization Drafted agreement for Job Corp for possible utilization of their kitchen facility Evaluated Main and South Campus Facilities for possible usage for the lab component of the courses Press Conference Promoted the Culinary Arts Certificate 1 Program for Fall 2011 Trip to St. Phillips College to evaluate their Culinary Arts program Ordering of the books PARTICIPANTS: Roxanne I. Vedia, Dean of Workforce Education, Sandra Cortez, CE Director, Beatriz Gutierrez, Coordinator TARGET AUDIENCES: Target audience was high school students and general public interested in the culinary industry. Marketing promotions were handled through our Public Relations Office. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The first cohort of students began on August 29, 2011 with two sections of the first semester classes. We hired one full time instructor and one adjunct instructor to deliver instruction. Course offerings are offered throughout the morning/afternoon/and evening from Monday through Thursday. The second semester courses will begin on January 17, 2012. Our capstone course with is the cooperative education course allows for students to receive hands on training in the culinary sector at various food establishments. We contracted our external evaluator for evaluation of the grant.
Publications
- No publications reported this period
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