American Culinary Federation Education Foundation, Inc.Accrediting Commission
Annual Report
RETURN TO: ACFEF Accrediting Commission
180 Center Place Way
St. Augustine, FL32095
NAME OF INSTITUTION: Faulkner State Community College
ADDRESS 3301 Gulf Shores Parkway
CITY, STATE, ZIP: Gulf Shores, AL 36542
PHONE: (251)968-3104FAX:
CONTACT PERSON: Ed Douglas
CONTACT PERSON TELEPHONE #: (251)968-3102 EMAIL:
NAME OF INSTITUTION PRESIDENT: Gary Branch
DATE OF INITIAL ACFEF ACCREDITATION: 6/30/1997
CURRENT EXPIRATION DATE: 6/30/2019
I. ENROLLMENT INFORMATION
A. Accredited Program Name: CUA AAS
(FT&PT) # Students (Current Year): 137
(FT&PT) # Students (Past Year): 183
% Enrollment Change: -25%
B. Additional Accredited Program Name: CUA Certificate
(FT&PT) # Students (Current Year): 7
(FT&PT) # Students (Past Year): 8
% Enrollment Change: -12.5%
C. Additional Accredited Program Name: Pastry and Baking AAS
(FT&PT) # Students (Current Year): 47
(FT&PT) # Students (Past Year): 56
% Enrollment Change: -16%
D. Additional Accredited Program Name: Pastry and Baking Certificate
(FT&PT) # Students (Current Year): 0
(FT&PT) # Students (Past Year): 8
% Enrollment Change: -100%
(Percent enrollment change is calculated by dividing increase or decrease by past year’s #)
COMMENT: With the improvement of the economy and the decrease in financial aid we are seeing fewer students enroll and more choosing to enter work force directly. We are working with industry to try and create a way to attract more of these people entering the Culinary Industry to seek education and training.
D. Average Faculty/Student Ratios:
Lecture: 1:2 0Lab: 1:14(Current Yr)
Lecture: 1:24 Lab: 1:16(Past Yr)
COMMENT:
II. FACULTY INFORMATION (For program instructors)
- Please identify program and list: Culinary and Pastry
Number of Full Time (Current Year): 4
Number of Part Time (Current Year): 2
- Please identify program and list: Culinary and Pastry
Number of Full Time (Past Year): 4
Number of Part Time (Past Year): 2
NOTE: Reporting Of Professional Development (Faculty Professional Development Form)Must Be Submitted with this Annual Report forAll Current Faculty (Full and Part-Time).We will only accept ACFEF Faculty Professional Development Forms, or pre-approved professional development forms being used by your faculty.
C. Number of Technical Faculty with Industry Certification: 2
Number of Technical Faculty Eligible forIndustry Certification: 1
III. PROGRAM COORDINATOR: Name and Certification Level:
Ed Douglas, CHE
A. Has there been a change in Program Coordinator since the last report? No
If yes, indicate qualifications of the new Coordinator on Faculty Professional Development Form and include the date of change.
B. Has there been a change in Institutional Presidency since the last report? No
If yes, indicate the new President’s name and contact information as well as the date of change.NA
IV. PLEASE SEND INFORMATION ON ANY CHANGES TO THE PROGRAM DURING THE PAST YEAR:
A.Facility: NA
B. Resources: NA
C. Equipment: NA
D.Budget: NA
E.Course Titles/Competencies: NA
F.Support Staff: NA
G.Mission and Goals ofthe Program and/or College: NA
H.Institution and/or Program Accreditation and State Approvals: NA
I.Student Services: NA
J.Program Additions: NA
K.Any Other Category of Change Which Affects the Accredited Program:NA
V. THE FOLLOWING ARE ELECTIVE QUESTIONS:
A.What sustainability practices are currently implemented at your school?
xRecycling
xComposting
xWaste Separation
xOn-site Herb/Vegetable Garden Cultivation
□Discontinued use of non-sustainable paper products (Please describe):
□Other (Please list):
B.How has the accreditation process affected your program(s)?
Last year’s reaccreditation forced use to look at program and as a result we have instituted need standards for assessment and prerequistes.
C.Do you intend to seek renewal of your accreditation? Yes
If no, Please explain:
SUBMITTED BY: Ed DouglasTITLE: Acting Division Chair
(please sign)
DATE: 4/30/14
VI. MUST BE SUBMITTED WITH THIS REPORT:
A.Submit a copy of a completed equipment safety check off sheet.This document needs to show each piece of equipment, date student was trained, signature or initials of student and signature or initials of instructor. This check off sheet should be available for each student and kept on file.
B.Most current Sanitation Inspection (explain if exempt)
C.Faculty Professional Development Forms(for each culinary faculty)
D.Minutes from at least 2 of the past year’s Advisory Committee Meetings (dated with list of attendees and their titles)
E.Updated “Required Knowledge and Competencies”if there have been any changes tocurriculum: No changes made to curriculum
F.Most currentprogram assessment data and results of any graduate and/or employer surveys completed. Please provide actual data, not just blank forms.
G.Any other materials which are needed to explain changes as reported in Part IV of this report