Describe the library and learning resources available to the students and faculty

(6.2) (G.3 a-c)

 Describe the procedure for maintaining and updating the library and learning resources to keep all materials relating to hospitality and culinary trends current. Include a

description of how faculty provides input regarding the acquisition of resources. (3.4) (G.3 a-d)

 Describe the procedure for evaluating the effectiveness of the learning resources that ensures that they are easily available to students and used regularly. (G.3.e)

The Florida State College at Jacksonville (FSCJ) North Campus Library & Learning Commons (LLC) is located in D-300 and within close proximity to the Culinary Arts area. The LLC

occupies an area of 38,661 square feet. Areas designated for student utilization include multi-media workstations, internet access and online databases, study carrels, audio-visual carrels, study tables, group study rooms, and lounge seating. All of these items are strategically located to allow for easy access to the open stacks and other learning aids.

The North Campus LLC is open on Monday through Thursday from 7:30 a.m. to 10 p.m., Friday from 7:30 a.m.to 5:00 p.m., and Saturday from 8 a.m. to 4 p.m., for a total of 75.5 hours each week. Two other FSCJ Libraries at the Kent and South campuses are available to all FSCJ students for Saturday and Sunday hours. The College’s library Web site

(http://discover.linccweb.org/primo_library/libweb/action/search.do?dscnt=0&dstmp=13212947 09945&vid=FLCC0800&fromLogin=true) enables Internet access to research materials.

The North Campus LLC, which strives to support the subject discipline programs at North Campus including Culinary Arts, has traditional print sources such as books, indexes, and periodicals. The collection has both reference and circulating titles, which are classified by the Library of Congress Classification System. The periodical collection, which supports research activities in the Culinary Arts field, contains both current and back issues of periodicals.

Research activities are further enhanced by technology. In addition to the traditional print sources, the North Campus LLC has an online computer catalog, LINCC, which allows for quick and easy retrieval of these materials as well as other pertinent titles housed at other FSCJ Campuses. LINCC is the network of the 28 community and state colleges in the state of Florida. The LINCC network also allows for viewing of holdings at the nine state universities in Florida through LUIS. Students can access the Internet at any of the 134 computers housed in the LLC. Also available with LINCC are thousands of full-text journal articles, magazine and newspaper articles, a statistical database, and many other resources that serve as research tools for students, faculty and staff. The LLC provides many avenues for research and is supported by the latest in information technology.

The materials not readily available at FSCJ libraries can be requested through interlibrary loan (ILL) for use by students and faculty. Most ILL requests can be completed online from any internet connection. ILL courier service is available between all state community college libraries, state university libraries, most private institution higher education libraries and points within the public library systems of most Florida cities. This courier service arrives once a week.

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Also available and heavily used for research are many online databases. There are both general and specialized access to periodical and newspaper information. Most provide full-text, but some give only bibliographic citation information and an abstract. Any article that the North Campus LLC cannot provide can be requested through ILL and made available for research. Many documents are retrieved from international publications.

The Culinary Arts Program at FSCJ through the LLC has a varied and abundant amount of multi-media/audio-visual materials to support the curriculum. The majority of the A/V material is in DVD format.

Trained library personnel that understand the importance of research and are skilled in the use of the resources are available to assist at all times that the library is open to assure excellent service to the number of students, faculty and staff utilizing the facility. The North Campus LLC staff consists of two full-time librarians, four part-time librarians, one senior library assistant, three full-time library assistants, two part-time library assistant, one part-time multi-media specialist, and a varying number of student assistants. The Associate Dean of the LLC supervises the LLC services.

Many classrooms have become “smart classrooms” formatted for high technology multi-media instruction, and for electronic and internet presentations. These smart classrooms are

supported by LLC personnel and by the North Campus IT staff.

Audiovisual materials may be used by students and faculty in the LLC on an individual, small group or large group basis. Students may check out audiovisual materials for one week for viewing outside the LLC. Faculty may check out the AV materials for classroom use and outside viewing needs such as previewing. Adjunct faculty have the same checkout and usage privileges as full-time faculty.

A part-time multi-media specialist is available to assist faculty in preparing multi-media

presentations for classes. These include computer/video/overhead ELMO combinations and can be enhanced with such tools as Microsoft PowerPoint, Apple Keynote, or other

presentation software. The FSCJ North Campus LLC makes every effort to obtain the material needed and to assist in utilizing the latest technological innovations for gathering information.

Library assistants as well as faculty librarians are available to assist students in locating and using audiovisual materials and equipment. The librarians instruct and assist in locating information pertaining to Culinary Arts in the general online databases and also in the online databases of the LINCC system. Formal instruction is available for operation of AV

materials/equipment and researching databases upon request for classes, small groups, or individuals.

The FSCJ North Campus LLC makes every effort to obtain the materials needed by a student or faculty member and to assist them in the fullest utilization of the item regardless of format.

Computer Resources/Online Databases

The LLC subscribes to Food Science Source, an Ebsco database. Culinary Arts topics are available full text in many of the online databases obtainable by computer from any internet connection accessing the library home page. These include Academic Search Complete,

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eLibrary, SIRS Researcher, Business Source Elite, and Health and Wellness Resource Center. Culinary Arts information is also available through World Wide Web resources.

Culinary Arts Book Collection

A listing of Culinary Arts and related topics is found in the LLC. The basic topic for Culinary Arts in the Library of Congress (LC) subject headings is Food and Food Service (TX341—

TX946.5). Additional and related topics are available across the spectrum of Library holdings.

Reference Materials

Culinary Arts reference items are also listed among the holdings identified within the LINCC online catalog. These include Culinary Arts and food related encyclopedias, dictionaries, handbooks, and specialized publications.

Periodicals

Culinary Arts and Hospitality periodicals are noted in the appendix. As noted above, the online subscription databases include significant Culinary Arts periodicals.

Library Acquisition Policy and Budget

The Library acquisition policy has made Culinary Arts high priority for acquisitions. The North Campus LLC is committed to maintain excellent holdings to support the Culinary Arts

curriculum. This is accomplished by seeking requests from the Culinary Arts faculty and

Program Manager as well as utilizing library tools for the selection of books and materials. The current fiscal year (2011) budget is $85,600 for books and materials; 10 to 15 percent of this amount is allocated to Culinary Arts material requests.

The North Campus LLC is committed to establishing holdings to support the BSN curriculum.

This is accomplished by seeking requests from Culinary/Hospitality faculty, the

Culinary/Hospitality Materials Coordinator, Dr. Victoria McGlone, and the Instructional Program Manager as well as utilizing library tools for the selection of books and materials. The LLC budget for fiscal year (2011) has $85,600 for books and materials for programs at North Campus. Additional educational materials and supplies are funded from the

Culinary/Hospitality education unit’s operating budget and equipment budget.

A dynamic, responsive and continuous collaborative process between Culinary/Hospitality faculty and the LLC staff serves as a method of evaluating, acquiring, and maintaining

appropriate and up to date holdings. Print, on-line, and audiovisual holdings are provided by LLC staff on request. Culinary/Hospitality faculty review holdings at the close of each semester as they prepare course materials for the following semester but a comprehensive faculty

evaluation takes place each May. Criteria used when considering replacement or deletion of print holdings includes historical value, currency of content, and publication dates older than five (5) years. The major criteria used during the evaluation of audiovisuals are condition and currency of content and documentation of this process will be available on site.

Publisher catalogs are circulated to inform nursing and health-related faculty when new materials and equipment are available. Audiovisual previews are arranged to evaluate titles

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before requests for purchases are submitted. Any faculty requests are compiled and sent to the LLC. When items are received into the LLC, the department is notified in writing. Lists of newly acquired holdings are distributed to faculty using email.

5. Describe the financial resources available to the program(s) to meet current contractual