OZARKACOLLEGE CURRICULUM PROPOSAL

Date Proposal Presented to Curriculum Committee / February 20, 2014
Course Title
(Or Program) / CUL2002
Culinary Arts Capstone
CIP Code / 12.0599
Contact Person(s) / Chef Lou Rice/Mimi Newsome
Effective date of proposal / Spring 2015
Proposal Summary / (Provide a general description of the proposed curriculum change or development. If this is a proposal for a course, indicate if this course will transfer.)
This course will be a one-credit hour lab and lecture course and will meet 1 hour a week.
Need for the proposal / (Provide data on student interest, job availability, corporate demands, and employment projections. Focus on need in North Central Arkansas: is there sufficient demand, etc.
Program Information needed: Student Interest, Job Availability, Corporate Demands, Employment Projections, Is there Sufficient demand in North Central Arkansas indicated by regional survey?)
This course is a Culinary Arts elective course.
It will also be an elective option for the AAS-BT and AAS-GT degree plans.
This course gives the students an opportunity to demonstrate during their last semester that they have achieved the general culinary education outcomes established by the culinary arts department.
Curriculum outline / (Include prerequisites, course description, syllabus, suggested textbook, etc.)
See the attached syllabus.
Faculty needed for proposal / This course will be taught by the existing staff.
Description of resources / (Present library resources including relevant holdings; current instructional facilities including classrooms, instructional equipment and technology, and laboratories, etc.)
The current kitchen/lab, classroom library and general school library will be utilized.
Costs associated with the activity / The students final project will incur nominal food costs.
Source of funding (if needed) / Student fees will cover the cost of the food needed this class
Similar activities in colleges within a 50 mile range / There are no other colleges within 50 miles offering this class.
APPROVAL
Curriculum Committee / Date: ___November 20, 2013______
Chairperson Signature: ____________
Faculty Council / Date: ______
Chairperson Signature: ______
Administrative Council / Date: ______
Chairperson Signature: ______
Board of Trustees
(Programs only.) / Date
Signed copy showing all required approvals must be sent back to curriculum committee for filing.
ADHE Submission / Date:
ADHE Letter of Notification / Date:
After all required approvals have been completed, proposed item may be added to catalog.
Assessment Methods
Implementation Date / Date:
(Add to Curriculum Committee Follow-up Calendar)
Report back to Curriculum Committee / Date:
(This report is based on assessment measurements including course evaluation of instructions following the first offering of the curriculum and must be completed on all new courses and programs.) (Items requiring a report should be added to the Curriculum Committee meeting agenda and discussed.)
Recommended Revisions / Date:
Curriculum Proposal Approval Process
  1. Proposal is initiated in the Curriculum Committee for approval.
  2. Faculty Council
  3. Administrative Council
  4. Board of Trustees, if necessary
  5. Internal Process Completed—signed form back to Curriculum Committee
  6. **ADHE notification or Approval—Curriculum Committee sent copy.
  7. **Program may be legitimately entered in Ozarka College Catalog
  8. Follow up review prepared 1 semester after courses offered and reported back to Curriculum Committee to complete Assessment Loop on Courses Offered.
  9. Follow up review on new programs after 2 years.

Ozarka College

Culinary Arts Capstone

CUL 2***

Course Syllabus

Instructor:
Office Phone:
College Fax:
Email:
Office Hours:
Times:
Class Room:

Prerequisites: Completion of all culinary arts classes

Course Description:

Provides the advanced culinary arts student opportunities to meet and learn from chefs and other professionals in the hospitality field. Lectures focus on situations and challenges they will face in the workplace.
1 credit

Rationale:

The purpose of this course is to give the student advanced background and knowledge about chef opportunities and the hospitality profession in general. Information will be given by experienced professionals from the field that will be invaluable to the student’s career. This course also serves as a Capstone course.

Outcomes:

Upon completion of this course, the student will be able to:

  1. Apply the major traits needed to succeed in the culinary and hospitality field.
  2. Perform the basic job duties of a line cook or sous chef.
  3. Demonstrate the qualities employers are looking for in recently graduated students
  4. Apply prior educational experiences and teachings to produce industry standard results

Text/Required Materials:

Leadership Lessons From a Chef: Finding Time to Be Great

Charles Carroll

ISBN: 978-0-470-12530-4

192 pages

Wiley and Sons July 2007

So You Are a Chef: Managing Your Culinary Career, with CD-ROM

Lisa M. Brefere, Karen E. Drummond, Brad Barnes

ISBN: 978-0-470-25127-0

160 pages

Wiley and Sons June 2008

Methods of Instruction:

Reading, PowerPoint, discussion, video, case studies and assignments

Evaluation Procedures:

Capstone project 300 points

Chef Surveys 1 @ 50 50 points

Reaction paper 100 points

Weekly discussion 300 points

Total points 800 points

Grading Rationale:

A= 100-90%; B = 80-89%; C = 70-79%; D = 60-69%; F = Less than 60%

Capstone Project:

This final project will allow the student to apply prior class teachings into one comprehensive project. The practical hands on project will consist of preparing and serving a meal to two faculty members during class time. The project must include and will be graded on the following components:

•Overall taste, quality, menu and presentation of the meal 40%

•Meal service, table service written menu and student self presentation 20%

•Food Cost analysis of meal 10%

•Nutritional analysis of the meal 10%

•Sanitation during preparation 20%

The student will be responsible for contacting the instructor and setting up a date and time to perform their project final. Allow at least two weeks before the end of the semester.

Chef Survey:

The chef survey will consist of performing an interview with different chef/culinary professionals. Interview questions asked correspond with the first 10 listed course objectives. Students will turn these objectives into questions and record the answers. All interviews should be typed and submitted on the official Chef Survey form.

•Survey is due by week 10

Make-Up Policy:

Student projects and papers are to be turned in on time. In the event of a documented sickness (doctors note supplied) or death in the family, special considerations may be given.

If permission is given to the student to make up an assignment or exam, ten percent (10%) will be automatically deducted from the total grade.

Attendance Policy:

Students are expected to attend class.
According to the student handbook, after a student misses the equivalent of two weeks of class sessions, the instructor has the prerogative of assigning a grade "F" for the course.

Academic Integrity

If an occurrence of cheating is detected, that student(s) grade will be adjusted accordingly, ranging from a grade penalty on the test or assignment involved - to an "F" in the course. When a penalty for cheating is invoked, the instructor is required to submit to the Vice President of Academic Affairs, immediately following the occurrence, a statement of circumstances, the name of the student(s) involved, and the penalty imposed. A student involved has the right to appeal the action through the Academic Grievance Procedure.

Special Needs

Any student with special needs that may require any adaptation or modification of classroom work is responsible for informing the faculty of those needs and possible modifications/adaptations.

Arkansas Course Transfer System (ACTS)

The Arkansas Course Transfer System (ACTS) contains information about the transferability of courses with Arkansas public colleges and universities. Students are guaranteed the transfer of applicable credits and the equitable treatment in the application of credits for the admissions and degree requirements. Course transferability is not guaranteed for courses listed in ACTS as "No Comparable Course." Additionally, courses with a "D" frequently do not transfer and institutional policies may vary. ACTS may be accessed on the Internet by going to the ADHE website and selecting Course Transfer (

Tobacco Policy

Effective July 1, 2008, Ozarka College campuses are tobacco free. This policy includes all buildings, grounds, and parking lots. Thank you for your cooperation. Smoking is not permitted for any culinary arts students while in a regularly scheduled class time

Diversity Statement

Ozarka College is committed to learning for all students. One important component of student learning is diversity education; learning about others, learning with others, and learning from others. By providing diversity learning experiences, Ozarka College provides students with the opportunity to work together to influence their future, the future of their country and the future of the wider global society.

Student Success Center

The Student Success Center is located in room C114 of the John E. Miller Building on the Melbourne campus and in the new Student Center Building in Ash Flat. Check with the main office in Mountain View for location on that campus. The center is free and open to all students. The SSC provides academic coaching by appointment or on a walk-in basis for individual or group tutoring. Success Coaches are available to assist with homework and help improve study and time management skills. The SSC also provides career counseling with the KUDER Career Planning System and resume assistance and has a job placement program. If you have any questions, visit our site at contact the SSC by phone: 870-368-2056 or email: .

Mission

The mission of Ozarka College is to provide life-changing experiences through education

Important Dates:

Page 1 of 7Curriculum Proposal FormRevised April 8, 2011 K Langston