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

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Review Year: College: Program:

College: Kapiolani Community College
Program: Culinary Arts

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The last comprehensive review for this program was on 2013, and can be viewed at:
http://ofie.kapiolani.hawaii.edu/wp-content/uploads/2013/01/cpr2013Culinary.pdf

Program Description

Program Description

The Culinary Arts program provides students with numerous program options that allow them to match their educational pathways with their career goals.  The Certificate of Competence (COM) programs in Culinary Arts, Pastry Arts and Dining Room Service options are designed to help students acquire technical skills that will qualify them for entry-level employment after one semester's training. The Certificate of Achievement (CA) in Culinary Arts program option is attained after three semesters and provides the student with the skills and knowledge required to pursue a journey worker Culinarian position within the industry.  The college also offers an Associate in Science (AS) degree in Culinary Arts  with concentrations available in Culinary Arts, Pastry Arts and Institutional Food Service.  In 2010, the college added an Advanced Professional Certificate (APC) in Culinary Management to its program, which articulates to a Bachelors of Applied Science (BAS) in Culinary Management at UH West Oahu.  The strength of the Culinary and Patisserie Programs continues to be the reinforcement of theory through applied academics in active laboratory settings.  In 2009, a student team representing KCC Culinary Arts won the American Culinary Federation’s National Student Culinary Competition, earning it the title of the “Best in the Nation”.  In July 2012, the program was provided with the maximum 7 year re-accreditation from its external accrediting body, the American Culinary Federation Educational Foundation (ACFEF) and honored with Exemplary Program status.

“Exemplary Programs symbolize the highest educational standards recognized by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The award is presented to programs that have proven full compliance with all ACFEFAC accreditation requirements in the last visiting team report along with excellent management of the program.”

Vision & Value Statement

The Culinary Arts Department of Kapi`olani Community College embraces the motto of the college, “kulia i ka nu’u”, or to strive for the highest in everything that it undertakes.  In order to be the best that we can be, we embarked upon a strategy of excellence that guides us in all our decisions and are based upon the underlying concept that our beliefs are based upon these three key dimensions:

What can we be the best in the world at? We can be the best state-supported, ACF-certified, two-year culinary institution in the world that focuses on the blending of Western and Asian/Pacific cuisines with an emphasis on cooking for health and wellness and sustainability.

What drives our economic engine? Our continuing education and training and our operational programs are mechanisms that generate profits needed to sustain our programs in an atmosphere of declining state funding.

What are we deeply passionate about? We are passionate about culinary and pastry arts, but most of all, we are passionate about our students.

Mission Statement

Our mission is to provide a quality education in the culinary and pastry arts with an emphasis on blending the classical techniques with the global influences of Hawaii’s unique geographic location. This mission is achieved through a progressive curriculum, operational excellence, multi-industry alliances and the promotion of lifelong learning.

Just as the star compass led ancient navigators in their Ho`okele (wayfinding), KCC Culinary has utilized its Vision and Values and Mission statements as its guiding beacon.  In addition to steering us towards programatic excellence, they have also led us to focus on both sustainable food service practices and cooking for health and wellness.

Part I. Quantitative Indicators

Overall Program Health: Healthy

Majors Included: CULN,FSCA,FSER     Program CIP: 12.0500

Demand Indicators Program Year Demand Health Call
10-11 11-12 12-13
1 New & Replacement Positions (State) 320 292 520 Healthy
2 *New & Replacement Positions (County Prorated) 172 134 232
3 *Number of Majors 449 454 491.5
3a     Number of Majors Native Hawaiian 79 90 87
3b     Fall Full-Time 47% 45% 46%
3c     Fall Part-Time 53% 55% 54%
3d     Fall Part-Time who are Full-Time in System 3% 2% 2%
3e     Spring Full-Time 44% 40% 42%
3f     Spring Part-Time 56% 60% 58%
3g     Spring Part-Time who are Full-Time in System 1% 2% 2%
4 SSH Program Majors in Program Classes 5,319 5,503 6,035
5 SSH Non-Majors in Program Classes 1,951 1,995 1,761
6 SSH in All Program Classes 7,270 7,498 7,796
7 FTE Enrollment in Program Classes 242 250 260
8 Total Number of Classes Taught 92 96 103

Efficiency Indicators Program Year Efficiency Health Call
10-11 11-12 12-13
9 Average Class Size 23.6 22.9 21.6 Healthy
10 *Fill Rate 90.4% 86.4% 85.3%
11 FTE BOR Appointed Faculty 13.5 12 11
12 *Majors to FTE BOR Appointed Faculty 33.2 37.8 44.6
13 Majors to Analytic FTE Faculty 35.6 34.6 34.8
13a Analytic FTE Faculty 12.6 13.1 14.1
14 Overall Program Budget Allocation $1,256,537 $1,456,537 $1,389,872
14a General Funded Budget Allocation $1,256,537 $1,161,806 $1,212,012
14b Special/Federal Budget Allocation $0 $0 $0
14c Tuition and Fees $0 $294,731 $177,860
15 Cost per SSH $173 $194 $178
16 Number of Low-Enrolled (<10) Classes 7 3 11
*Data element used in health call calculation Last Updated: January 27, 2014

Effectiveness Indicators Program Year Effectiveness Health Call
10-11 11-12 12-13
17 Successful Completion (Equivalent C or Higher) 75% 78% 80% Healthy
18 Withdrawals (Grade = W) 148 129 120
19 *Persistence Fall to Spring 74.1% 76.2% 77.8%
19a Persistence Fall to Fall     58.3%
20 *Unduplicated Degrees/Certificates Awarded 163 167 241
20a Degrees Awarded 69 54 99
20b Certificates of Achievement Awarded 9 38 45
20c Advanced Professional Certificates Awarded 0 0 5
20d Other Certificates Awarded 121 144 310
21 External Licensing Exams Passed   Not Reported Not Reported
22 Transfers to UH 4-yr 13 18 8
22a Transfers with credential from program 1 4 3
22b Transfers without credential from program 12 14 5

Distance Education:
Completely On-line Classes
Program Year  
10-11 11-12 12-13
23 Number of Distance Education Classes Taught 10 10 7  
24 Enrollments Distance Education Classes 308 323 216
25 Fill Rate 88% 92% 88%
26 Successful Completion (Equivalent C or Higher) 58% 66% 66%
27 Withdrawals (Grade = W) 26 18 7
28 Persistence (Fall to Spring Not Limited to Distance Education) 55% 57% 54%

Perkins IV Core Indicators
2011-2012
Goal Actual Met  
29 1P1 Technical Skills Attainment 90.00 97.20 Met  
30 2P1 Completion 50.00 52.34 Met
31 3P1 Student Retention or Transfer 74.25 83.82 Met
32 4P1 Student Placement 60.00 64.55 Met
33 5P1 Nontraditional Participation 17.00 42.37 Met
34 5P2 Nontraditional Completion 15.25 46.62 Met

Performance Funding Program Year  
10-11 11-12 12-13
35 Number of Degrees and Certificates     149  
36 Number of Degrees and Certificates Native Hawaiian     18
37 Number of Degrees and Certificates STEM     Not STEM
38 Number of Pell Recipients     140
39 Number of Transfers to UH 4-yr     8
*Data element used in health call calculation Last Updated: January 27, 2014
Glossary | Health Call Scoring Rubric

Part II. Analysis of the Program

Program Analysis

Strengths:

In the Academic Year 2012 – 2013, data for the Culinary Arts program of Kapi‘olani Community College continues to indicate that the KCC Culinary Arts is a healthy and vibrant program that meets the demands of the industry in an effective and efficient manner and with a high level of student learning.

Analysis of Demand Indicators:

Demand Indicators for the Culinary Arts Program rate at the “Healthy” level.

In direct contradiction to the overall decrease in demand that the college experienced last year, KCC Culinary saw an increase to 491.5 CULN Majors from the previous year's 454 majors for an 8% growth ratio. 

Our concern is no longer about increasing demand, but if we are now approaching the upper limits of our capacity to handle the demand that we have created effectively and efficiently.

Analysis of Efficiency Indicators:

Efficiency Indicators for the Culinary Arts Program rate at the “Healthy” level.

As evidenced by the program’s quantitative indicators, over the last five years the Culinary Arts Department had made improvements in many of its efficiency measures including increasing its average class size and its fill rates.  Although the introduction in 2011 of the six 300 level courses that make up our Advanced Professional Certificate in Culinary Management caused several of these indicators to fall slightly, the program continues to rate in the Healthy range.

Analysis of Effectiveness Indicators:

Effectiveness Indicators for the Culinary Arts Program rate at the “Healthy” level.

Over recent years, there have been significant improvements in almost all major indicators including:

Successful Completion,

Withdrawals,

Persistence,

and, the Number of Degrees and Certificates Awarded.

The Department is actively working on developing additional academic pathways from another of its sister 4-year institutions to increase the opportunities for its students to obtain a baccalaureate degree and qualify for higher paying jobs.

Part III. Action Plan

Action Plan

Long term plans for the Culinary program are guided by the college’s strategic plan.  In the intermediate term, plans are guided by the program’s three-year comprehensive program review (CPR).  The action indicated in this report provides a short term measure which will contribute to the goals of the three year comprehensive program review, aligned with the college’s strategic plan. 

Although the Culinary Arts program has been rated as being Healthy for the last four academic years, the Department's faculty and staff remain committed to implementing proactive action plans to ensure continuous quality improvement.

Demand Action Plan:

The uninterrupted growth of the culinary program has strained our facilities to the point that in order to accommodate any further increase in demand, KCC Culinary must actively seek college funds to allow us to convert our AS degree program into a year-round program. The ability to accommodate additional demand in our AS degree program will also enable us to actively promote enrollment in the 3 year program, which will be home-based at the Culinary Institute of the Pacific (CIP) at Diamond Head about to be constructed nearby.  Marketing collateral promoting the muliple academic and career pathways that the program has to offer will be developed and disseminated.

Efficiency Action Plan:

Although the current efficiency levels indicate a healthy program, the small classes in the advanced professional certificate has and will continue to negatively impact these indicators.  The Department will develop a plan to increase efficiency in our AS degree program to help offset those factors, but must also rely upon increased State funding, including the creation of another Advanced Professional Certificate instructor position.  Ultimately, the Advanced Programs (APCs) may be reported separately from the AS program. 

Effectiveness Action Plan

The program is planning on creating a 2+2 articulation with a four year institution in Culinology, which should positively impact our effectiveness.  In order to continue to make improvements in our effectiveness, financial resources must be directed towards counseling and student support.

Perkins IV Core Indicators Action Plan

The Culinary program met all of the Perkins performance indicators.  However, the program will explore ways to increase its 2P1 Completion and 4P1 student placement scores including the possibility of hiring a half-time counselor and sharing a job placement coordinator with other Career and Technical Education programs.

Part IV. Resource Implications

Resource Implications

The Department will continue to seek both State and external sources of funding to assist it in the implementation of its action plans.

Item

Cost

Program marketing collateral

$10,000

Conversion to year-round program

$300,000

Additional 3-yr program instructor

$75,000

Capital expenditures to prepare for CIP at Diamond Head

$100,000

Sustainable Food Service Bio-digester

$40,000

Counseling Support (0.5 FTE Counselor)

$37,500

Tutoring services

$10,000

 

Program Student Learning Outcomes

For the 2012-2013 program year, some or all of the following P-SLOs were reviewed by the program:

Assessed
this year?
Program Student Learning Outcomes

1

Yes
Integrate the knowledge, skills and attitudes in all areas of basic food preparation, advanced culinary arts, basic baking, nutrition, menu planning, guest services, and operational controls and management required to meet the requirements for a Certified Culinarian by the American Culinary Federation Foundation.

2

Yes
Incorporate within their work ethic the standards in attendance, behavior, grooming and dress that reflect the mature work attitude expected of industry professionals

3

No
Make effective decisions with intellectual integrity to solve problems and/or achieve goals utilizing the skills of critical thinking, creative thinking, information literacy, and quantitative/symbolic reasoning. (Liberal Arts PLO)

4

No
Ethically compose and convey creative and critical perspectives to an intended audience using visual, oral, written, social, and other forms of communication. (Liberal Arts PLO)

5

No
Evaluate one's own ethics and traditions in relation to those of other peoples and embrace the diversity of human experience while actively engaging in local, regional and global communities. (Liberal Arts PLO)

6

No
Through various modes of inquiry, demonstrate how aesthetics engage the human experience, revealing the interconnectedness of knowledge and life. (Liberal Arts PLO)

7

No
Explore and synthesize knowledge, attitudes and skills from a variety of cultural and academic perspectives to enhance our local and global communities. (Liberal Arts PLO)

A) Evidence of Industry Validation

In order to keep current with the needs of the culinary industry, KCC Culinary convenes a Culinary Arts Advisory Committee twice per academic year.  The focus of the Fall Advisory Committee meeting is to obtain input from the industry, while the Spring Advisory Committee meeting is utilized to update members on the results of our annual program and ACF reviews.

Additionally, the Culinary program is separately accredited by the American Culinary Federation Educational Foundation.  The program's accreditation was wucessfully reviewed in 2012-13 and was given the maximum term for an accredited program.  

B) Expected Level Achievement

It is expected that at least 80% of all CULN students successfully demonstrate Program Learning Outcomes 1 and 2.

C) Courses Assessed

As of Fall 2013, all CULN Lab classes assess and report on PLO #1 and PLO #2.

 

D) Assessment Strategy/Instrument

All CULN lab classes utilize a practical exam as the tool to assess program learning outcome #1 and daily recording of both attendance and professionalism to assess program learning outcome #2.  CULN Lecture classes utilize either a written exam or other tool to assess PLO #!.

E) Results of Program Assessment

Results of Program Leanring Outcomes Assessment for AY 2012:

PLO #1: Integrate the knowledge, skills and attitudes in all areas of basic food preparation, advanced culinary arts, basic baking, nutrition, menu planning, guest services, and operational controls and management required to meet the requirements for a Certified Culinarian by the American Culinary Federation Foundation.

91% Successful

PLO #2: Incorporate within their work ethic the standards in attendance, behavior, grooming and dress that reflect the mature work attitude expected of industry professionals

92% Successful

 

F) Other Comments

The Culinary Arts Department has chosen not to report on PLO's #3, 4, 5, 6 and 7, as they are the Liberal Arts outcomes of our AS Degree that may or may not be also covered in several of our CULN courses.

Counseling SLOs for use across campus were developed in 2010.  Since that time, units have assessed these SLOs.  Completed templates and summaries of the assessment cycle for counseling support of this program are available at the OFIE website at http://ofie.kapiolani.hawaii.edu/program-review.

In an effort to better align terminology and respond to feedback gained in previous assessment cycles, on November 21 and 22, 2013, an assessment retreat was held to revise these SLOs.  The revised Counseling SLOs will be assessed in the upcoming year.

G) Next Steps

In our efforts to get higher quality data, the Department will be implementing Livetext software on IPads in Spring 2014.  Student Learning Outcome assessment utilizing the Livetext software on IPads has undergone beta testing in the Culinary arts Departments of both Maui College and Kauai Community College and has proven to be successful.