University of Hawaii Community Colleges
Instructional Annual Report of Program Data (ARPD)

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Review Year: College: Program:

College: Kauai Community College
Program: Culinary Arts

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The last comprehensive review for this program was on 2007, and can be viewed at:
2010 ACF Accreditation

Program Description

Utilizing the Island’s beauty and abundant agricultural potential, the mission of the Culinary Institute of the Pacific at Kauai Community College is to provide a caring, quality learning environment; offer cultural, historical and current culinary training; and prepare students for employment and lifelong success.

Part I. Quantitative Indicators

Overall Program Health: Healthy

Majors Included: CULN

Demand Indicators Program Year Demand Health Call
09-10 10-11 11-12
1 New & Replacement Positions (State) 302 320 271 Healthy
2 *New & Replacement Positions (County Prorated) 15 17 23
3 *Number of Majors 52 50 60
4 SSH Program Majors in Program Classes 1,020 1,073 1,129
5 SSH Non-Majors in Program Classes 7 32 12
6 SSH in All Program Classes 1,027 1,105 1,141
7 FTE Enrollment in Program Classes 34 37 38
8 Total Number of Classes Taught 18 18 18

Efficiency Indicators Program Year Efficiency Health Call
09-10 10-11 11-12
9 Average Class Size 14.9 15.8 16.3 Healthy
10 *Fill Rate 77% 82% 84%
11 FTE BOR Appointed Faculty 5 4 4
12 *Majors to FTE BOR Appointed Faculty 10.3 12.5 15
13 Majors to Analytic FTE Faculty 19.9 19.0 22.8
13a Analytic FTE Faculty 2.6 2.6 2.6
14 Overall Program Budget Allocation $517,234 $506,487 $757,525
14a General Funded Budget Allocation $517,234 $331,617 $317,547
14b Special/Federal Budget Allocation $0 $0 $0
14c Tuition and Fees Not Reported Not Reported $261,935
15 Cost per SSH $504 $458 $664
16 Number of Low-Enrolled (<10) Classes 0 0 0

Effectiveness Indicators Program Year Effectiveness Health Call
09-10 10-11 11-12
17 Successful Completion (Equivalent C or Higher) 90% 87% 93% Cautionary
18 Withdrawals (Grade = W) 7 11 2
19 *Persistence (Fall to Spring) 73% 83% 74%
20 *Unduplicated Degrees/Certificates Awarded 24 22 39
20a Degrees Awarded 11 13 12
20b Certificates of Achievement Awarded 4 6 12
20c Advanced Professional Certificates Awarded 0 0 0
20d Other Certificates Awarded 11 8 22
21 External Licensing Exams Passed Not Reported Not Reported Not Reported
22 Transfers to UH 4-yr 1 0 0
22a Transfers with credential from program 0 0 0
22b Transfers without credential from program 1 0 0

Distance Education:
Completely On-line Classes
Program Year  
09-10 10-11 11-12
23 Number of Distance Education Classes Taught 0 0 0  
24 Enrollment Distance Education Classes 0 0 0
25 Fill Rate 0% 0% 0%
26 Successful Completion (Equivalent C or Higher) 0% 0% 0%
27 Withdrawals (Grade = W) 0 0 0
28 Persistence (Fall to Spring Not Limited to Distance Education) 0% 0% 0%

Perkins IV Core Indicators
Goal Actual Met  
29 1P1 Technical Skills Attainment 90.10 100.00 Met  
30 2P1 Completion 45.00 68.18 Met
31 3P1 Student Retention or Transfer 56.00 74.07 Met
32 4P1 Student Placement 51.00 66.67 Met
33 5P1 Nontraditional Participation N/A N/A N/A
34 5P2 Nontraditional Completion N/A N/A N/A
Last Updated: August 6, 2012
Glossary | Health Call Scoring Rubric

Part II. Analysis of the Program

Program Description

Utilizing the Island’s beauty and abundant agricultural potential, the mission of the Culinary Institute of the Pacific at Kauai Community College is to provide a caring, quality learning environment; offer cultural, historical and current culinary training; and prepare students for employment and lifelong success.

Overall the Program is “Healthy”. Two of the three the Quantitative indicators show the Culinary program to be “Healthy”, however, in the area of “Effectiveness” the Program is at 74, with 75 being the goal. The lack of persistence from Fall to Spring explains the “Cautionary” level.


·         The department still strongly feels the Outreach Counselor position is essential.

·         The department feels that the efficiency indicator does not accurately reflect the faculty contact hours with students.

·         One Indicator dropped the “Cautionary” level.  The physical rigors of the program still alter the number of students persisting semester to semester. Additionally, Students sometimes enter the Program cohort with a culinary career top-of-mind, but don’t fully understand and engage in the physical and mental rigors to fully be successful in the program.

Demand for the culinary program is high and is expected to remain high according to Kauai County Economic Modeling Specialists Inc. (EMSI) reports.

In looking at the culinary program demand numbers vs. majors, the program exhibits health.

The number of new and replacement positions in the State has declined from Program Year 2010/2011 to Program Year 2011 /2012 from 320 to 271

The number of new and replacement positions in the county  has risen from Program Year[MSOffice1]  2010/2011 to Program Year 2011 /2012 from 17 to 23.  The department notes that all graduates who desired to gain employment in the food service industry successfully gained or retained positions.

The number of student majors has increased (50 to 60).  This is over the  maximum program enrollment of 55, due to instructors allowing overrides. There still continues to be attrition in the AAS program, but with the increased demand, we feel we indeed have a healthy program.This will change as the degree requirements change. The Department feels our PHI’s will decrease with the restructuring of the current degrees.

Data shows that from Fall 2010 to Spring 2011 there was a greater demand for culinarians which may have contributed to the enrollment and completers of culinary students. We have had requests from the Kaua‘i Marriott, Times Supermarket, Healthy Hut and others desiring our students .

Workforce needs have increased slightly since last year. The economic downturn seems to have leveled, but hiring has not yet increased to previous levels. However, our graduates who sought culinary positions have secured positions.

Focus now is on the “worker supply” and “worker preparation” gap.  As baby boomers leave the labor market, Hawaii is still experiencing a worker supply gap.

The Culinary Program is taxed with not only teaching, but running cafeteria operations, using the revolving fund, which creates a budgetary fine-line between institutional teaching and business operations. Although we are running our ACF Exemplary Program and a business we are alloted only 6 credit hours/academic year as program coordinator assigned time.

The program is working to meet or exceed the expectations of campus and administration needs, with the same fiscal budget year-over-year.

Analysis of program assessment data (Program SLOs)

The Program has completed an extensive assessment, research, and analysis through the American Culinary Federation Education Foundation (ACFEF) Accreditation standards review and site visit process.

From this the Program was been awarded Exemplary status. Exemplary status reflects that the program had no areas of non-compliance and upheld all competency standards as required by the ACFEF. On the average 75-100 accredited schools are visited annually, only 7 were awarded the Exemplary status rating. Any further questions can be addressed via the accreditation documents.

As part of Culinary Federation Education Foundation (ACFEF) accreditation requirements, the program goals and curriculum are continually assessed.

Additional methods of internal and external assessment used on an on-going basis are:

·         Culinary Advisory Board meetings, held twice a year.

·         Employer focus groups, held once every 3-5 years.

·         Graduate AAS Student Focus groups, held annually in May.

·         Class and Instructor assessments held by students at the end of each 8 week module or semester.

The program participates in the annual ACFEF accreditation renewals process.  As required, the faculty actively seeks professional and technical development opportunities and every summer,  address program or curriculum changes.

Classroom and Campus-wide program SLO assessments via our Campus CARD system as well as daily lab assessment have been implemented.

Significant Program Actions (new certificates, stop-out; gain/loss of positions, results of prior year’s action plan).

Gain & Loss of Position



All-College Hour and Scheduling

Instructional and Operational Unit



 [MSOffice1]I changed the dates

Part III. Action Plan






Increase instructional supplies budget for non-production classes to be able to meet course competencies, currently at $15,000 request additional$15,000 from TFSF to help reduce deficiency.

These monies should only be spent on non-production class supplies. (food, beverage and paper goods)


Continue part-time cafeteria worker, 30 hours per week.

Hire additional part-time cafeteria worker, 30 hours per week for Healthy Choice option, using TSF funding.


Build Outdoor International Kitchen


Fund any needed equipment not included in CIP or flagged in any other accounts to make new culinary facility operational.


Obtain 15 credits for summer overload projects: Including  revising curriculum in accordance to system articulation requirements as well as ACCJC requirements, review of graduate focus groups, employer focus groups, alignment of program SLOs, equipment maintenance, inventory, and external fundraising (supporting non-profit groups who provide scholarships to students), updating the student handbook, develop new student orientation, etc.


Participate in feeder school career fairs, explorations, shadowing



Obtain ServSafe certification for instructors and staff.





Action Plan(s)

Program learning outcomes, aligned with College Student Learning Outcomes listed by number at the end of the Action Plan.

As we run a business as well as instruct student learners, “N” means necessary for the Program to be operational.




PLO  impacted














Outcome or

Indicator of Improvement






Obtain instructional supplies (food ingredients) budget for non-production classes to be able to meet course competencies.

·   Obtain additional general funds.


($10,000 per class)

CULN 120, Fund of Cookery;

CULN 150, Fund of Baking;

CULN 240, Garde Manger


Fall 2013

Improved revolving fund revenues.

Help to reduce deficit.


Listed as number 1 priority.




Obtain funding and planning approval for Capital Improvement Project –International Covered Outdoor Kitchen which includes an imu, Portuguese bread oven, hand washing facilities, and restrooms.

·   Requesting inclusion into cam­pus capital improvement projects.

·   Begin preliminary planning with UH facilities planners.

·   Seek community sponsor for supplemental funding.

Unknown – Requesting campus Capital Im­provement funds (anticipate approximately $200,000 for items requested ).

6 credits reassigned time- faculty.


PC, Shirai, Nitta, faculty


UH Facilities Planners

Spring 2013- Fall 2014

Ongoing collaboration with Hawaiian Studies to create opportunities for student learning and increased cultural awareness while providing a venue for community events.This will also address Priority Goal 1 Native Hawaiian students; and Goals 2 and 4

Ongoing request.



Continue to calibrate stove/oven combos in main kitchen, fine dining and bake shop.  Problem of pilot light going out persists.

·   Determine if maintenance service is available locally.

·   If unavailable locally arrange to bring in someone from Honolulu.

$600 for maintenance if available locally, or $2,000 if unavailable. (maintenance and travel expenses) R/M budget.

Shirai, HilldorferOyama


Stove/ovens will be working properly.

Directly impacts Priority Goal 5;reduce deferred maintenance




Continue annual preventive maintenance to address safety concerns (refrigeration) and continue preventive maintenance (PM) of fire suppression, refrigeration, grease trap and oil disposal, insect & rodent control, etc.

·   Continue PM contracts currently in place and obtain refrigeration PM contract.


KCC R/M budget.


January 1, 2013

Maintain compliance with fire and other safety requirements; prevent monetary loss by reducing product loss.

Directly impacts Priority Goal 5; reduce deferred maintenance

Ongoing- Refrigeration contract in place.


Received fire and safety compliance. Annual preventive maintenance not funded & this is an ongoing need.



Maintain first aid kits.

·   Re-stock at beginning of each semester.

·   Replenish as needed.


KCC O/M budget.


Zee Medical



Complete prior to beginning of each semester and monthly replenishment

Maintain compliance with safety requirements.

This fulfills Priority Goal

5 ;Health and Safety




Implement end-of-semester general heavy cleaning (outsource).

·   Have facilities outsource general heavy cleaning of the end of every semester.

Unknown (R/M)

Nitta Shirai

Complete  at end of each semester

Prevent student and staff injury- personnel not trained in OSHA handling harsh and potentially dangerous cleaning chemicals.

Vital to Priority Goal 5 Directly impacts Priority Goal 5-,Health and Safety









Designate time table and delineate faculty responsibilities to complete ACF required documentation in a timely manner.


·   Draft and submit required documentation describing program changes annually;

·   Liaison with Other System CC’s  and Maui College;



Part of Program Coordinator duties





Spring 2013


Continued accreditation in good standing.





Campus funding for second year, second  semester students for Jr ACF Membership which qualifies the graduate  to receive a “certified Culinarian “ Certificate with no further testing.

Draft and submit foundation grant- currently funded via Gala funds

$80 per student 12-18 students/year

·   Chancellor, Program coordinator


Directly connected to Campus Priority #4 Investment in Faculty, Staff. Students and their environment


Continued accreditation in good status

Addresses Priority Goal 2 and 4 by better coordinating with business, and enriching the student experience

Currently funded via Culinary Fundraising.



Hold fall e-meeting and spring semester live advisory committee meetings.


(ACF accreditation requires 2 advisory committee meetings per year).

·   Schedule meeting times and place;

·   Prepare agenda;

·   Invite attendees;

·   Hold meeting;

·   Record proceedings Draft and submit foundation grant- currently funded via Gala funds

$300 ($15 pp to host 20 attendees 1 live  meeting; committee members,   faculty, staff, administrators).



Spring 2013

Fall 2014

Review program mission, SLOs, ACF accreditation standards, course competencies, accreditation report, change in COC, etc.

Priority Goal 2 by better coordinating with business

This is an annual, on-going request.

Need campus

Funding. Currently funded via Culinary fundraising






On-going needs to maintain ACF accreditation and APRU documentation; remedy and/or respond to any ACFEF recommendations following their Spring 2010 site visit.

·   Conduct graduate focus groups and compile data;

·   Design and/or revise data collection forms and collect data;

·   Respond to ACFEF recommendations;

·   Analyze, and interpret data.

·   .

Part of Summer overload

3 credits each Honma, Hilldorfer,

3  credits each Miyasato, Oyama, Nakata

Honma, PC,


Summer 2013

Maintain ACF accreditation and APRU documentation and respond to site visit recommendation.




Continue Summer overload projects for Faculty

·   Address curricular revisions;

·   Revise Student Handbook;

·   Plan New Student Orientation and update materials

·   Plan and implement high school recruiting class/seminar or Summer Bridge

·   Plan addressing remedial needs/ Student persistence  Fall-Spring

15 credits overload seen throughout various areas of this APRU as well as in the steps listed here

PC, faculty

Summer 2013

Loss prevention, promote industry standards in organization

Ongoing need



Allot Overload for fiscal APT

(24 hrs)

Allot Overload for Cafeteria Manager

·   Fiscal APT completes end-of-year inventory

·   Cafeteria manager reviews costs, orders and receives goods, preps and cooks for first day of instruction

Fiscal APT-24 hours overload

Cafeteria APT 40-64 hours overload- funded via TSF funds


Summer 2013

Properly end fiscal year and prepare or following academic year

Ongoing need- has become an HGEA issue



Continue one part time cafeteria helper (needed 30 hours per week on instructional days.

Hire additional part-time cafeteria worker in order to support the “Healthy Option”

Program, supported by the Health and Wellness Committee.

We are asking for TSF funding.

·   Process papers for continuing appointment;

·   Schedule, train, and supervise.

·   This has been strongly supported by the Heath and Wellness committee. This position is driven by the Chancellor’s office. This also supports the cafeteria as a whole.

$16,132.50 ($1792.50/mosalary x 9 months with leave without pay during holidays, non instructional days)

Dollar amount subject to change due to any contractual increase.

Bacio, HR facilitated by PC

Begins Fall 2013 on first day of instruction & ends Spring 2014 on last day of instruction.

Continue annually

Preps, cooks, cleans, and assists cafeteria manager to supplement classroom contributions.

Continue to provide “Healthy Option” plan.

Impacts Campus directly in Priority Goals#4 and  #5 Student enrichment and Sustainability

Additional  need.



Student help (need up to 40 hours per week during instructional days).  Reassess need for student help if second half time cafeteria helper is hired.

·   Select students;

·   Process papers for appoint ents;

·   Schedule, train, and supervise.

·   $10,080 (40 hrs/wk x 30 wks @ $8.40)

·   Revolving Funds

Bacio, HR, PC

Fall 2013 and Spring 2014 on instructional days

Operates cash register, restocks, cleans, and assists cafeteria manager to supplement classroom contributions.

Completed and in progress.


Continuing annual need.




Unable to guarantee that lecturers aren’t needed due to expertise required to cover courses, time constraints imposed by having inadequate number of classrooms and labs, and contractual assigned time obligations.












ENG 21 instructor to continue CTE content-driven learning for culinary students

·   Select lecturers;

·   Complete paperwork ;necessary for appointments

·   Hire, schedule, and mentor.

3 credits



3 credits


Fall 2013

Spring 2014

Increased student satisfaction with instruction and improved learning.



Continuing need.




CPR/First Aid  instructor

Required for basic certification- nursing to handle at this time.

·   Coordinate with Health Ed to schedule class.

·   Acquire Campus Funding- currently paid for with Gala funds


2 day (during Dining Room class)

Miyasato PC, Health Ed Coordinator

Fall 2013

Spring 2014

Program requirement met.

Need CampusFundingContinuing program need.




Program Coordinator (9-month).

·   Coordinator duties and responsibilities.

6 credits/6 credits


Fall 2013

Spring 2014

Provide program facilitation and direction.








Develop and implement DOE/KCC High School summer program “basics in sanitation, cookery and baking” with an emphasis on sustainability and math skill improvement.

Focus on recruiting Native Hawaiian students

·   Design course;

·   Submit for funding;

·   Design marketing materials;

·   Recruit qualified students;

·   Provide Compass placement testing;

·   Accept students;

·   Collect risk and release and other necessary forms;

·   Order supplies and products;

·   Arrange for site visits and speakers;

·   Implement course;

·   Evaluate course.

Carl Perkins Funds




Summer 2013

Provide high school students and recent graduates with a foundation in Culinary skills and broaden their knowledge in sanitation, cookery fundamentals, emphasizing and developing math skills in order to transition students successfully from high school to college. Focus on the recruiting of Native Hawaiians to align with strategic goals






Fund seminars/workshops for teaching and learning strategies using College funds- currently using Gala funds

·   Schedule retreats with experts in learning strategies and developing study guides;

·   Schedule classes for instructors on scantron;

·   Develop culinary website.


PC, Instructors

End of Spring


Addresses priority goal 1-relevant curriculum development, Goal 2 curriculum development and Goal 4 professional development

Need Campus Funding



Attend HTLA Food & Products Show; visit vendors. Request Campus Funding- currently using Gala funds

·   Prepare foundation request for partial funding and use Culinary foundation funds for partial funding

·   Register and make accommodations reservations

·   Attend food  and products show and visit vendors 


(3 faculty/staff, 2 days: 

Airfare, ground transportation, per diem, excess lodging, parking)

3 faculty/staff

July 2013

New products (food, equipment, software, linens, chemicals, etc., & vendors for use in cafeteria and culinary programs will be examined and reviewed; recommendation to Dept upon return.

Continuing need.

Funding needed



Serve Safe Certification & training.

·   Register

·   Attend and pass class

$740 (4@ 185)

Unknown – available on island

Bacio, Miyasato, Nakata, Cafeteria Worker


Participants will be Serve Safe certified as trainers.

On-going need.




Graduate Focus Group

(Every year).

·   Conduct graduate focus group for Spring 2013 graduates

·   Analyze results in conjunction with other data

·   Recommend program improvements

$460 for refreshments

( funding to be divided equally between Culinary Gala funds and Foundation )


May 2013 / Summer 2013 and on-going annually at academic year end.

Data collected will be used to improve curriculum and develop strategies to retain students through graduation.

On-going need

with partial funding (50%from GALA funds)

Required by ACFEF for accreditation.

Directly impacts Priority Goal 1- relevant curriculum develop

ment and Course and Program Student learning outcomes




Employer  Focus Group

(Every 3-5 years).

·   Conduct employer focus group;

·   Analyze results in conjunction with other data;

·   Recommend program improvements.

$650 for lunch and refreshments


May 2013 /14 Summer 2013/14

Data collected will be used to improve curriculum and develop strategies to retain students through graduation.

On-going need.

Required by ACFEF for accreditation.






Participate in feeder school career fairs, visit feeder school classes providing demos, host job shadowing.

·   Determine faculty & student availability;

·   Determine demo & procure supplies;

·   Participate in event.


All faculty

Spring 2013/Fall 2013

Feeder school student exposure to KCC programs.

Participate in the following:  Ele‘ele School (2x) visits, Kaua‘i HS Kapa‘a HS & WHS career fairs, career shadowing from Kapa‘a HS, WHS and Kaua‘i HS.






Approved and completed-Capital Improvement Project – CULN 120 fundamentals lab which was not in compliance with OSHA health and safety requirements.


The newly facility includes the following:

§  New lab/kitchen/classroom

§  New storage space

§  3 new furnished faculty/staff offices.

(Equipment to include- pots and pans, utensils, serving pieces, Desk,

File cabinets,

Faculty and visitor chairs,

Computer, printer, phone.

Video recording/playback device for evaluating classroom performance

Time clock


·   Approved request for use of vacated bookstore.


·   Dedicate a portion of Gala Funds to assist with costs.


Approved campus Capital Improvement funds (anticipate ap­proximately $3 million for items requested in addendum).


6 credits reassigned time


Program Coor­dinator (PC), Shirai, Nitta, faculty



UH facilities planners




Spring 2011-  completed Spring 2013


Facility will be ready for occu­pancy at the beginning of Spring 2011.Facility ready for instructional use Spring 2013


Completed- Mahalo

Part IV. Resource Implications

Where appropriate, combine resource allocation priorities with other programs within your division. 


Presently there is Chef/Instructor collaboration within the Business Division for Teaching CULN classes (CULN 111 and BUSN 166)

Based on your action plan update, what are your reassigned time priorities?


Our priorities are listed in the APRU - all are necessary to maintain or upgrade program operations.

Based on your action plan update, what are your reallocation decisions?


Using TSF funding incerease no-production Budget to $21.000

Based on your action plan update, what are your lecture credit hours requested?


Need lecture hours for CULN 111, BUSN 166, BUSN161.Culinary program fundraisers fund required program CPR/ First Aid for our students.

Based on your action plan update, enrollment data and other relevant data, what are your proposed actions regarding vacant positions?


None at this time, due to the hiring of a fourth instructional position.

      Based on your action plan update and other relevant data, what are your prioritized equipment needs? Equipment is defined as items with a useful life of more than one year and a unit cost of more than $5,000. 

Based on the Exemplary accreditation received in 2007 we find it is important to fund Summer Overload. This maintains the quality of the Program and highly impacts the Culinary student in their learning and classroom environment. As to what equipment will be installed in the International Outdoor Kitchen has not yet been disclosed, we wish to have our needs presented in the APRU. Based on the Campus strategic goals, recruiting Native Hawaiian students ranks high. This is the reason we too have ranked the need for the international Outdoor kitchen as our third priority

      Based on your action plan update, enrollment data, program development plans, curriculum development plans and staffing plans, what are your prioritized facilities needs?

Based on the Goals set by the Campus and a strong recommendation from the Health and Wellness Committee, we feel it’s necessary to fund a second cafeteria worker to carry on the Healthy option Program via TSF funding.

"Hire additional part-time cafeteria worker, 30 hours per week for at $14/ hour for theHealthy Choice option, using TSF funding." Currently this position is funded through revolving funds and due to the status change from eHire to ¾ time employee, we now have a deficiency in the program and cannot afford to hire the Healthy Choice worker.

Program Student Learning Outcomes

For the 2011-2012 program year, some or all of the following P-SLOs were reviewed by the program:

this year?
Program Student Learning Outcomes


CULINARY ARTS (CULN) 1. Communicate with guests, co-workers, and supervisors by using oral, written, and nonverbal skills required in food services operations. (COMMUNICATION)


2. Demonstrate reasoning and decision-making skills that reflect critical thinking (problem-solving, creative thinking, quantitative reasoning, application, and resource management) and the current state of culinary arts/science. (COGNITION)


3. Use print materials, personal communications, observations, and electronic media efficiently and ethically to locate, retrieve, evaluate, organize, and present information needed to meet educational, personal, and professional objectives. (INFORMATION COMPETENCY


4. Apply work ethics, attitudes, and professional codes of conduct in the workplace with guests and with members of the culinary team including co-workers and supervisors. (SOCIAL RESPONSIBILITY)


5. Demonstrate commitment to culinary arts and food service practices through professional behaviors that meet industry standards. (PERSONAL RESPONSIBILITY)

A) Evidence of Industry Validation

1. Accreditaed with American Culinary Federation Education Foundation.Received Exemplary Accreditation im 2010, valid until 2017

B) Expected Level Achievement

Reach Benchmark Assessment.

Complete ACF competencies aligned with SLO's

C) Courses Assessed

CULN 101B,CULN 101C, CULN 102B,CULN 102C, CULN120,CULN112, CULN130, CULN150,CULN160,CULN271,CULN221,CULN222,CULN240,CULN115,CULN294

D) Assessment Strategy/Instrument

Campus-wide CARD system.

Advisory Board meeting recomendations.

American Culinary Federation (ACF) recommendations.

E) Results of Program Assessment

Progrm recognized the need for a safer facilty for student learning. This was obtained via the ASPRU process, by renovating the bookstire into a demonstartion kitchen and Classroom.

The program was also adised by the ACF of a need for a fiscal APT. This too was achieved via the APT process.

F) Other Comments

Curremtly, the program is in deficiency. This is due partly to a labor issue, and partly to the steep rise in cost-of-goods.

G) Next Steps

Increase TSF monies alloted  for  non-production CULN classe to reduce deficiency.

Obtain via TSF funding, Healthy Choice staff

Via CIP, construct  Outrdoor Imu/Kitchen