Recipient Organization
UNIV OF ARKANSAS
(N/A)
PINE BLUFF,AR 71601
Performing Department
(N/A)
Non Technical Summary
The goal of the proposed project is to enhance experiential learning of students in the Department of Human Sciences through state-of-the-art equipment and technology upgrades. The proposed project is designed to enhance teaching by integrating modern equipment and technology that will boost learning outcomes and productivity within the Department and on the national scene. The objectives are to (1) evaluate, improve and enhance the existing Child Development Center laboratory by adopting the use of technology to support course requirements related to child study and observation (state-of-the-art laboratory); (2) enhance the existing Quantity Foods Lab by adding up-to-date technology and equipment; adopting the use of SPSS Software technology for analyzing quantitative data and NVivo to analyze qualitative data that will support students' research projects in all Human Sciences programs within the department; (3) enhance the existing Jewell King Hospitality Suite 233 by adding up-to-date equipment; and (4) use the upgraded facilities to market all programs within the Department of Human Sciences, including the Food Service Restaurant Management/ Hospitality Tourism Management, and the Family and Consumer Sciences related areas.
Animal Health Component
(N/A)
Research Effort Categories
Basic
100%
Applied
(N/A)
Developmental
(N/A)
Goals / Objectives
(1). Increased student competency in the use of standard and commercial grade kitchen equipment and technology assistance to complete FCS related practicum. All students in the Food Service and Restaurant Management and Hospitality Tourism Management programs will benefit from learning food preparation techniques on standard and commercial grade equipment during instruction in most of their classes; all students in FCS related courses will benefit from technology upgrades in the Child Development Center Laboratory. (2). Job placement of graduates: The goal is to place 80% of graduates in entry management level positions. Because of increased competencies, students will have more opportunities for employment. (3). Increased knowledge and use of standard and commercial grade equipment in teaching. It is expected that faculty will implement the utilization of upgraded equipment in most classes. (4). Improved academic performance of students. It is expected that the passing rate of students in the Food Service and Restaurant Management, Hospitality and Tourism Management, and Family and Consumer Sciences related classes will increase to 100% because the experiential learning will help the students to comprehend class content.
Project Methods
The Plan of Operation and Methods is stated below:Objective 1: To enhance experiential learning of students through upgrading to state-of-the-art equipment and technology. Standard and commercial appliances will be added and/ or upgraded using funds provided by CBG funds. State-of-the-art standard and commercial grade equipment and technology for enhancement of teaching in Food Service and Restaurant Management, Hospitality Tourism Management, and Family and Consumer Sciences related areas will be purchased under this objective. The equipment and technology will be housed in the Jewell King Hospitality Suite 233, Quantity Foods Lab, and Child Development Center Lab located in the Department of Human Sciences. There are two steps for implementation of this objective. Objective 1.1: To Purchase and install the needed equipment, technology, and accessories. Objective 1.2: To Train and update faculty skills on the use of the new equipment and technology. Vendors will provide training on the use of the equipment and software.Objective 1.1: Purchase of Equipment: To determine the type of equipment for this project, a thorough needs assessment was done. Current equipment available for the project was documented and an extensive review of current trends in Quantity Foods, Hospitality, and Observation Labs at institutions such as Pulaski Technical University and Arkansas State University was done. The PI also reached out to industry entities to ascertain the equipment needed, therefore she will be in position to select and purchase the best equipment suited for the program. If funded, the purchasing step will be easily accomplished because of careful planning that has been done. All the investigators will be involved in this step. Dr. Bailey will coordinate this process.The equipment to be purchased is described below:1.An Immersion Circulator Cooker: The Immersion Circulator Cooker is needed to keep the water at the proper temperature so the food cooks slowly and at a low temperature.2. A Commercial Grade Range (6 burner) with Oven: Will be used for class instruction and cooking demonstrations.3.A Point of Sale System (Cash Register): The Point of Sale (POS) System is an integral part of any business, allowing customers to complete their transactions for the goods or services they purchased. Often referred to as the checkout terminal, modern POS systems include a computer, a cash drawer, a receipt printer, a customer display, and a barcode scanner and may also include card payment terminals that allow customers to pay via credit or debit. Providing an opportunity for students to train on the POS System will further prepare them for real world scenarios in the food service and hospitality industries.4. A Vacuum Sealer: A vacuum sealer's primary purpose is to preserve food by protecting it from mold or bacteria growth by blocking out oxygen. This also gives food extended shelf life. It allows the opportunity to save time and money by purchasing food in bulk, vacuum sealing it, and storing it away for future use. Vacuum sealed foods maintain the same flavors over extended periods of time that regularly sealed and stored foods cannot.5. Chef's Jackets: Chef's jackets are needed for instructing students on safety, cleanliness, and professionalism.6. Standard Gas Range: General Electric 30"; 5 cu ft. (5 burner) will be used for cooking demonstrations.7. Standard Electric Range: Whirlpool 4.8 cu ft. will be used for cooking demonstrations.8. Standard Dishwasher: Whirlpool large capacity will be used for dish cleaning demonstrations.9. Refrigerator (2.4 cu ft.): Whirlpool 24.5 cu ft. will be used to store food for cooking demonstrations.10. Double Kitchen Sink with Faucet and Hand Sprayer: Will be used for proper washing of fruits, vegetables, other food items, and cleaning dishes.11. Observation Booth Seating: Will be used for students to be seated while completing observation and other practicum assignments.12. Computer Workstation: Will be used to complete FCS related internship and practicum assignments.13. Printer: Will be used to complete FCS related internship and practicum assignments.Objective 1.2: Faculty Training: Training will be provided by the vendors of the equipment with the assistance of Mr. Roy Mosby, the Facility Safety Supervisor. Short courses for the faculty and one-on-one assistance for individual faculty will be done. Equipment vendors will also conduct training sessions so that they can address any special concerns regarding the equipment during specialized installation and startup training.Procedures to Accomplish Objective 2: To enhance experiential learning of students by using the new laboratories to enhance current courses and possibly expand course offerings by developing new courses. All courses in the Department of Human Sciences will be enhanced because the laboratory will be available for use by all faculty and students in the department. Specific courses will be enhanced because of the specialized nature of the equipment and technology that will be obtained.The FSRM, HTM, and FCS related course curriculum(e.g., Quantity FoodProduction, Food Beverage and Management Control, Administration and Supervision of Child Care Centers, Assessment of Young Children, Infant and Toddler Practicum, and Creative Activities for Young Children) will be revised to include assignments that utilizes the new equipment and technology to enhance learning opportunities and increase students's knowledge of current industry practices. Equipment and technology upgardes will strengthen our position with the accrediting agencies (e.g.,Accreditation Commission for Programs in Hospitality Administration (ACPHA); American Culinary Federation (ACF), and American Association of Family and Consumer Sciences (AAFCS).