UHCC December 2010-2011 Coversheet Annual Report Program Data

College: Kauai Community College

Program: Culinary Arts

Check All Credentials Offered

AA AS ATS AAS

CA CC COC ASC APC

Introduction: Brief description of the program and program mission.

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 (Reported on 2009 Summary Report Program Data excel sheet --includes health calls based on system scoring rubric).

OVERALL PROGRAM HEALTH (Check one)Healthy Cautionary Unhealthy

Part II.

A. Analysis of the Program (strengths and weaknesses in terms of demand, efficiency, and effectiveness based on an analysis of the data).

Due to “cautionary status” in Program Efficiency— i.e. class size and lowered enrollment —the department strongly feel that filling the vacant Outreach Counselor position is essential.

The department feels that the efficiency indicator does not accurately reflect the faculty contact hours with students.1

Demand for the culinary program is high and is expected to remain high through 2012 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, both state and county wide has risen from F2007 to AY 2008 (State 288 to

341, County 18 to 20). However, many of those positions have either been frozen, or remain unfilled, due to lack of funding. 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 (39 to 43). With the decline of the nation’s economy, the department feels there may be levels of uncertainty in the community which may or may not affect enrollment.

Data shows that from Fall 2006 to Spring 2008 there was a greater demand for culinarians which may have contributed to the enrollment and completers of culinary students.

Workforce need has declined since last year. The economic downturn seems to have leveled, but hiring has not increased to previous levels.

With the economic downturn more students have been forced to choose between work (income) and school. While employers were flexible in past years, they can now require employees to accept flexible schedules or lose their positions.

In 2009, there has been an increase in inquiries from students aged 25 and above. Additionally, there has been an increase in requests for short-term training for high-wage food service positions (mostly in

hotels) as a result of downsizing and layoffs. Focus now is on the “worker supply” and “worker preparation” gap. As baby boomers leave the labor market, Hawaii is still

experiencing the beginning of a worker supply gap. According to The Hawaii Planning Context, in addition to preparing individuals with vocational certificates and two-year

technical degrees, there are more than 6,000 jobs in the state to be filled annually that require either a degree plus work experience, or on-the-job training. These jobs are in areas such as restaurant cooks, skilled construction workers, police and sales representatives.

Individuals seeking to fill these jobs may desire to participate in non-credit and short-term training opportunities. While the department acknowledges that the development of non-credit, short-term courses is needed, personnel are not available to pursue this endeavor at this time.

Note: 1) Career Technical Education (CTE) programs must include in analysis any Perkins IV Core indicator for which the program did not meet

the goal. 2) If using alternative “program capacity” method to determine program efficiency, include in analysis.

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B. Analysis of program assessment data (Program SLOs)

At this time, the college is launching a campus-wide assessment process to prepare for the 2012 accreditation. While the Campus deadline is January 5, 2010 for fully completed “CARDS”, the Culinary department has completed 100% of the “Naked Cards”— an assessment tool which records by course and includes:

SLO’ s to be assessed, students in the course, assessment subjects, assessment benchmarks, and tools to determine if benchmarks are met.

Presently the Culinary program has SLO’s for 100% of its courses. These SLO’s are reinforced by the American Culinary Federation (ACF) required competencies, on which the culinary students are assessed.

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

Some 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. Annual ACFEF accreditation renewals, in which the faculty updates professional and technical development information as

well as speaks to any program or curriculum changes.

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

Gain & Loss of Position

o A faculty position (Chef Instructor) was filled in 2009.o The APT position which was approved and funded by the legislature was frozen by the Governor. o The Business Division clerk-steno is overextended as she supports the Accounting, Business Technology, Culinary

and Hospitality programs. The Culinary program lacks adequate clerk-steno assistance for taking minutes at weekly meetings and seeks dedicated personnel to assist with income generating events, such as, fundraising and non-credit classes.

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o CULN120 (Fundamentals of Cookery) was at capacity (20 students) and allowed 2 additional students to enroll for fall 2009 AAS cohort.

o With funding from Carl Perkins Funds, a two week summer program was initiated to recruit and assist students in meeting the program pre-requisites and explore careers in hospitality and culinary industries. Three faculty members supported the program.

Recruiting

o The faculty and staff continue to work with feeder elementary, middle, and high school classes, and the Academy of Hotel and Tourism (AOHT) and Culinary Academy programs.

o Participation includes attending and demonstrating at career fairs, visiting classes, having students shadow our students at KCC, having AOHT and Culinary Academy students work at the Gala. The program appreciates early warning about career fair dates and feeder school visits in order to avoid schedule conflicts with other priorities.

o The faculty, through Perkins funding, successfully collaborated with DOE teachers on Kauai, holding a Summer Institute in 2008 to assist them in developing their safety, sanitation and basic cooking skills.

o In an effort to strengthen articulation between the high school and college, a summer program was developed in 2009. Of the 10 students enrolled in the summer program, 8 were recent high school graduates, and of these 8 graduates, 4 enrolled in either CULN 120 (Fundamentals) or CULN 101B (Introduction to Food Service, Basic Skills and Sanitation).

o Currently, a Perkins grant request has been submitted for Summer 2010. If funded, will provide high students and recent graduates an opportunity to explore a career as a culinarian, increase their math skills and learn about sustainability (farm to table) through speakers, visitations and by providing a demonstration at the KCC Farmer’s Market.

All-College Hour and Scheduling

o Because of long lab hours and limited classrooms, we have had to do a cumbersome, staggered class schedule in order to fit all-college hour within our curriculum.

o Monday and Friday class schedules, which should be the same, are different. We recognize the importance of culinary faculty being available for college-wide efforts but hope the campus can look for other all-college hour scheduling options.

Instructional and Operational Unit

o We continue to examine ways to more efficiently and effectively deal with concerns brought about by being both an instructional and an operational unit.

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o In addition to instructional needs, we have on-going operational challenges including equipment maintenance, ordering daily supplies, meeting sanitation and safety requirements, interfacing with function/event scheduling, etc. This extra work limits the time available to spend on open labs (student club activities, functions, student competitions, marketing and recruitment.

o It is difficult to prioritize APRU items when dealing with a mix of instructional and operational concerns. Therefore, a number of items have been prioritized as “N” which means they are needed to operate.

Part III. Action Plan

SUMMARY OF MAJOR PRIORITIES FOUND IN APRU FALL 2009-SPRING 2010

Priority Description Page1. Obtain go-ahead for planning on capitol improvement project or renovation

of existing facility7

2. Hire APT position for financials and development on non-credit offerings, etc..

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3. Continue part-time cafeteria worker, 30 hours per week 114. Hire part-time clerical support, 20 hours per week 115. Build Outdoor International Kitchen 86. Participate in feeder school career fairs, explorations, shadowing 177. Complete the Re-keying all locks in culinary building 108. Obtain 15 credits assigned time for Summer overload projects, ACF

accreditation, Articulation, Focus groups- both student and employer, align Program SLOs

various

9. Obtain instructional supplies budget for non-production classes to be able to meet course competencies

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10. Obtain ServSafe certification for instructors and staff 16

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CULINARY ARTS PROGRAM ANNUAL PROGRAM REVIEW UPDATE

~ Contents ~

Action Plan for Fall 2010 – Spring 2011Addendum–Culinary Facilities

Submitted December 1, 2009

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Kaua‘i Community College2009 Annual Program Review for

CULINARY ARTS ACTION PLANFor Fall 2010 through Spring 2011 -- Prepared November 2009

“N” means “needed to operate.” “?” means status unknownDirections:

Insert action plan from last program review. Indicate status of each action item. Identify status in measurable outcomes, where possible. For example, if increased enrollment was a goal, indicate actual

enrollment. If the development of a survey or brochure was a goal, indicate whether survey or brochure is developed. Discuss next steps or adjustments on strategy. Indicate benchmarks or measurable goals when appropriate for next steps – so we know when we’ve reached the goal. Discuss reasons for any adjustments in strategy.

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2.7.1 1 Obtain funding and planning approval for Capital Improvement Project – CULN 120 fundamentals lab which was not in compliance with OSHA health and safety requirements.

In order to continue instruction, the existing Bakeshop was modified in Fall 2008 to accommodate fundamentals classroom instruction, utilizing induction stoves.Renovate the present Bookstore facilities to meet ACFEF and OSHA

Requesting use of Campus Bookstore space vacated when One Stop, 2nd phase opens and/or may include expansion onto parking lot and/or lawn.

Requesting inclusion into campus capital improvement projects.

Begin preliminary planning with UH facilities planners.

Dedicate a portion of Gala Funds to assist with costs.

Requesting 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

Faculty

Spring 2010- Fall 2011

Facility will be ready for occu-pancy at the beginning of Fall 2011.

In progress.

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standards and offer fundamentals lab (CULN 120) and non-credit revenue-generating courses.

The proposed facility will include the following: New

lab/kitchen/classroom

New storage space New wireless,

information technology equipped conference room

2 new furnished faculty/staff offices.

See addendum for concerns that need to be addressed and details for proposed permanent facilities expansion needs.

2.7.1Obtain 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 in addendum).6 credits reassigned time- faculty.A partial donor has

PC, Shirai, Nitta, faculty

UH Facilities Planners

Spring 2010- Fall 2011

Ongoing collaboration with Hawaiian Studies to create opportunities for student learning and increased cultural awareness while providing a venue for community events.

New request.

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been identified.N 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, Hilldorfer, Oyama

Ongoing Stove/ovens will be working properly.

Ongoing.

N 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.

UnknownKCC R/M budget.

PC/Nitta January 1, 2010

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

Ongoing- Refrigeration contract in place.

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

N Maintain first aid kits. Re-stock at beginning of each semester.

Replenish as needed.

UnknownKCC O/M budget.

Zee Medical

Nitta, Shirai Complete prior to beginning of each semester and monthly replenishment

Maintain compliance with safety requirements.

Ongoing.

2.7 11 Re-key building (all locks).

Have facilities re-key building to keep culinary facility secure.

Unknown (R/M) Nitta, Shirai Complete by Spring 2009

Prevent reported loss.

Re-keying begun, not completed.

2.7 Implement end-of- Have facilities outsource Unknown (R/M) Nitta, Shirai Complete Prevent student Ongoing.

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semester general heavy cleaning (outsource).

general heavy cleaning of the end of every semester.

at end of each semester

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

3.12.2.12.4.13.2.1

ACF RE-ACCREDITATIONDesignate 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 Kapi‘olani CC and Maui CC;

Hire lecturer to serve as Editor - 16 hrs/week for spring 2010.

3 credits Hilldorfer6 credits “B” or better” Lecturer in SP2009,F2010,Sp2010.

Hilldorfer, Oyama, Lecturer

Spring 2010

Continued accreditation in good standing.

Ongoing.

2.4.1 Hold fall and spring semester 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.

$600 ($15 pp to host 20 attendees x 2 meetings; committee members, faculty, staff, administrators).

PC, Clerk Steno

Faculty/staff

Spring 2010Fall 2011Spring 2012

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

In progress for F2009-Sp2010. This is an annual, on-going request.

3.12.2.12.4.13.2.

N 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.

Address curricular revisions;

Summer overload3 credits each Honma, Hilldorfer, 2 credits each Gibson, Oyama, Nakata

Honma, PC,Faculty

Summer 2010

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

Ongoing.

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Revise Student Handbook;

Plan New Student Orientation and update materials.

2.5 3 Continue one part time cafeteria helper (needed 30 hours per week on instructional days.

Process papers for continuing appointment;

Schedule, train, and supervise.

$16,132.50 ($1792.50/mo salary x 9 months with leave without pay during holidays, non instructional days)$ amount subject to change due to any contractual increase.

Bacio, Human Resources, (facilitated by PC)

Begins Fall 2010 on first day of instruction & ends Spring 2011 on last day of instruction

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

Continuing need.

2.5 Student help (need 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

appointments; Schedule, train, and

supervise.

$4,350 (40 hrs/wk x 15 wks @ $7.25)

General funds

Bacio, HR, PC

Fall 2010 and Spring 2011 on instructional days

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

Completed and in progress.

Continuing annual need.

2.2.8 2 Hire one full time APT. Obtain legislative approval- done;

Prepare job description- done;

Advertise; Interview and

recommend candidate; Orient and mentor new

hire.

Unknown DC, HR, BED DPC, PC

Fill by 7/30/10

Monitor functions/ events; perform inventory transfer; and manage program’s operational budget, revenues, expenses, profits, etc., including non-credit operations.

Awaiting Governor to unfreeze position.

6 Hire one part time Clerical support (20 hours per week)

Advertise; Select and recommend

appointment;

Approx $15,000- funding TBD, dependant on APT

PC , HR, all instructors

August 15, 2010

Completes dept clerical functions including minutes,

Not funded.

Continuing

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dependant on status of APT position.

Schedule, train, and supervise.

status, once hired financials, reports, reservations, fund-raising support.

need.

LECTURE CREDIT HOURS REQUESTEDUnable 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.

CULN 101B&C and 102 B&C covered by hiring 4th instructional position.

2.0 ENG 21 lecturer to continue CTE content-driven learning for culinary students MGT 122 lecturer to continue collaborative learning with FSER 120 and 294)).

Select lecturers; Complete

paperwork ;necessary for appointments

Hire, schedule, and mentor.

3 credits

3 credits

PC, DC, HR Fall 2010Spring 2011

Increased student satisfaction with instruction and improved learning.

Completed.

Continuing need.

2.0 CPR/First Aid instructorRequired for basic certification- nursing to handle at this time.

Coordinate with Health Ed to schedule class.

2 day (during Dining Room class)

Gibson, PC, Health Ed Coordinator

Fall 2010Spring 2011

Program requirement met.

Completed. Continuing program need.

2.0Program Coordinator (9-month).

Coordinator duties and responsibilities.

6 credits / 6 credits Oyama, Hilldorfer

Fall 2010Spring 2011

Provide program facilitation and direction.

On-going.

2.2.1 Transfer 3 courses to Review, modify, update 3 credits faculty Instructors Spring 20% of courses On-going

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CAF (CAF 20% annual review.

& transfer 3 courses to CAF;

Obtain division and campus approval.

2010 reviewed and updated.

need.

Five-year program review.(Unnecessary if external ACF accreditation if obtained. Refer to UHCCP #5.202, Oct. 2005: “If a program has completed a comprehensive self-assessment for the purposes of program accreditation within two years o f the program review cycle, the results of the accreditation self-study may substitute for the comprehensive program review”).

Collect, annotate, and file required materials ; documenting performance and outcomes;

Discuss planning; Write, revise, and submit

report.

12 credits assigned time for authors –Hilldorfer, Honma, plus 3 credit/semester lecturer position - 3 semesters.Funding ( as yet unknown) is required for 3 accreditation team members- flights from mainland and Honolulu, interisland airfare, lodging and meals, ground transportation, accreditation renewal fees (ACF fees plus supplies and postage). Some transportation costs can be shared with Leeward CC as they are due for site visit in 2010 as well.

DC, PC Accreditation site visit due March 30, 2010

Completed program review goal met through external ACF accreditation process.

Completed.

2.2.2 Develop CULN 112, Sanitation and Safety,

Review online course needs;

3 creditsReassigned time

Culinary instructor to Spring

Course will be delivered online.

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as a Kaua‘i CC delivered online course.

Write online course; Produce online course; Implement course.

3 credits first time through implementation

be determined.

2010/Fall 2011

Gives students & program scheduling flexibility.Can be either credit or non-credit providing capability to create OCET-like course for income generation (if offered to industry).

1.12.32.45.16.2

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

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

Gibson,Hilldorfer,Honma

Summer 2010

Provide high school students and recent graduates with a foundation in Culinary skills and broaden their knowledge in sanitation, cookery fundamentals, emphasizing sustainability (farm to table) and developing math skills in order to transition students successfully from high school to college.

Ongoing.

2.6.12.2.14.1.

12 PROFESSIONAL DEVELOPMENTAttend and complete Certified Hospitality Educator (CHE) courses

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

$3450($6,000 if out-of-state)( 2 instructors, 4 nights:

Oyama, Nakata

2010Location unknown

Two culinary instructors will become Certified Hospitality Educators in

Hilldorfer, Gibson completed requirements for CHE.

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to meet ACF accreditation requirements. Eventually obtain for all culinary instructors with goal of at least one per year.

Register and make accommodations reservations;

Attend course and take test;

Submit and pass Video competency.

registration, airfare, hotel, ground transportation, per diem, excess lodging, parking)

compliance with ACF Accreditation requirements.

2.021.22.4

Fund seminars/workshops for teaching and learning strategies.

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

Schedule classes for instructors on scantron;

Develop culinary website.

Unknown PC, Instructors

End of Spring2010

4.1 13 Attend HFM Food Show; visit vendors.

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

Register and make accommodations reservations

Attend food show and visit vendors

$500(1 staff, 2 days: Airfare, ground transportation, per diem, excess lodging, parking)

Bacio, clerk steno

September 20102 daysHonolulu

New products & vendors for use in cafeteria and culinary programs will be examined and reviewed; recommendations to Dept upon return.

Continuing need.

4.1 14 Attend HHLA Food & Products Show; visit vendors.

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

$1,725(3 faculty/staff, 2 days: Airfare, ground transportation, per diem, excess lodging, parking)

3 faculty/staff

July 2010 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.

4.4.1 7 Serve Safe Certification Register $580 (4 @ 145) Bacio, TBD Participants will be On-going

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& training. Attend and pass class Unknown – available on island

Gibson, Nakata, Cafeteria Worker

Serve Safe certified as trainers.

need.

1.2.12.4.

N Graduate Focus Group(Every year).

Conduct graduate focus group for Spring 2008 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 )

Honma May 2010 / Summer 2010 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.

1.2.12.4.2

N 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

Honma May 2010 / Summer 2010

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

On-going need.Required by ACFEF for accreditation.

1.1.12.3.12.3.22.1.2

8 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.

$2000 All faculty Spring 2010

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.

2.8 4 Obtain instructional supplies (food

Obtain additional general funds.

$9,750($3,250 per class)

DC, PC Fall 2010 Improved revolving fund revenues.

This past year

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ingredients) budget for non-production classes to be able to meet course competencies.

FSER 110, Fund of Cookery;FSER 122, Fund of Baking;FSER 209, Garde Manger

received approximately 1/3 of this amount from BED budget. Insufficient to cover all competencies in three classes.

Replace Fine Dining Chinaware.

Purchase china to bring inventory back to par stock (proper inventory level).

$5,000 Gibson, Oyama

Spring 2010

Par stock of china is too low to handle laboratory needs of student learners. Lack of par a result of normal breakage, wear and tear.

2.2.2 In order to meet ACF directive, research and begin developing a framework for implementing a required student portfolio aligning program goals and SLOs in electronic format.

Research other programs Research e-portfoliosAlign SLOs class by class within program goals.

5 credits assigned time

CC, all instructors

Fall 2010 Continued ACF accreditation.

Part IV. Resource Implications (physical, human, financial).Resource implications have been addressed, discussed and/or prioritized in the above APRU document- a short summary follows in the table below:

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

Presently there is Chef/Instructor collaboration within the Business Division to instruct MGT classes, where expertise exists.

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?

None at this time.

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

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

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

The fourth instructor position has been filled, reducing the need for lecture hours. Based on the recommendation of the ACFEF, we were actively seeking to fill the currently posted APT position which is now frozen. We also seek to fill a part time clerk-steno 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 update, renovation of Campus Center Bookstore into classroom/lab is priority #1. Funding for equipment- range-ovens, refrigeration, hoods, worktables and work surfaces, etc. to make the lab functional would be necessary. Funding for office FF&E is also necessary

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 update, renovation of Campus Center Bookstore into classroom/lab is priority #1 Funding for APT and clerk-steno office FF&E is also necessary

ADDENDUM – CAPITAL IMPROVEMENT PROJECT REQUEST TO IMPROVE AND EXPAND CULINARY FACILITIES

The CIP has been approved and we are in the planning stages of this project as of this writing, with construction expected to begin in Spring 2010.

Concerns To Be Addressed Proposed Permanent Facilities Expansion Needs1. Need adequate and appropriate teaching space CULN 120 and other non-production

courses. Instruction is currently held in both the Bakeshop Lab and Cafeteria Kitchen (CCTR 105). These areas are not designed to teach CULN 120 (basic fundamental skills and cooking methods). To compensate for inadequate design for teaching

Build one new lab/kitchen/classroom. Space requires the following. Ten student workstations (one station for 2 students) each equipped with:

o proper fire suppression above stoves

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Concerns To Be Addressed Proposed Permanent Facilities Expansion Needspurposes, instruction currently takes place in both labs with makeshift work stations. The following are among the problems this situation poses:a. The latter is a bulk food production kitchen with only one 6-burner stove and no

instruction station for a course that requires a minimum of 10 stations for 20 students.

b. The instructor can’t supervise 2 labs simultaneously. c. Using the Cafeteria Kitchen compounds the instructional supervision and space

problems because CULN 120 students are forced to intermingle with cafeteria production which may be cafeteria workers and/or students from other production classes that are assigned to the cafeteria concurrently during CULN120 instructional time.

d. Students have insufficient refrigeration.e. Students have insufficient racks and space to store items when not in use.f. There is lack of compliance with OSHA health and safety regulations (see

below).2. If Bakeshop continues as teaching space for CULN 120, need to make the space

compliant with OSHA health and safety standards. In this existing makeshift effort to provide multiple teaching stations for students, portable propane and burners are used inside the Bakeshop in violation of OSHA health and safety regulations. Portable gas should not be used inside a building.

3. This one hazard has been addressed by the purchase and use of induction stoves; however, the facility is still inadequate for student learners.

4. Need to address legitimate student concerns expressed on FSER 110 Fall 2005 instructor evaluations where students commented that (a) space was cramped, (b) there were insufficient numbers stoves, pots, pans, (c) there was inadequate preparation space, and (d) there was inappropriate use of propane inside a building.

5. Need additional instructional lab space to expand offerings (i.e., Running Start, non-credit instruction, etc.). Facilities are currently available only in evenings, on weekends, and during summer breaks.

o ventilation above stoveso prep and hand sinko countertop-cutting areao storageo pots, pans, and small wareso range/oven comboo refrigeration station for each student

One general ware washing area One demo area including electronic projection/data screen; overhead video

cameras Two instructor’s offices Equipment storage area

This space can be used for non-production courses including CULN 120,150 and 240. It can also be used for non-credit revenue-generating courses.

6. Need a minimum of 6 offices (for fourth instructional position, cafeteria manager, APT, and secretary). Currently there is no office space for the fourth instructional position; one instructor is housed in an electrical room, the cafeteria manager’s desk is in the storage room. As students must access the storage, there is little security and no privacy.

Build new wireless, information technology equipped offices. Required furnishings to include:

Desk File cabinet Open and closed shelving Faculty and visitor chairs Computer, printer, phone Video recording/playback device for evaluating classroom performance Time clock

Annual Report Program Data and analysis located on college website at:http://info.kauai.hawaii.edu/admin/gov/progreview/PRandAPRU.htm

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