How do you plan to use the results of this section of the Self Study to maximize the strengths of the program(s) and to minimize or address the areas of concern?

The departmental faculty and staff, working in tandem with the administrative leadership team will continue to monitor formal and informal feedback from advisory committee

members, faculty meeting minutes, graduates, employers, internship sponsors and current students to continue curriculum improvements and revisions. Several emerging areas will be considered for curriculum changes in the future, including additional competencies in the area of food and beverage cost control, financial management, and wine technology.

Required Exhibits:

*ACFEF AC Required Knowledge and Competencies must be completed.

*All course syllabi that are used to satisfy curriculum requirements must be submitted. (This does not include daily lesson plans.) At a minimum, the syllabi should include course

objectives, student grading criteria, student activities, time allotment, lab evaluations (if applicable) and course description.

*CAHM: Curriculum Matrix must be completed.

*All materials related to question #7 above including, but not limited to, course syllabus, training agreement, evidence that relates to the training site meeting the educational

objectives, student evaluations of the experiences, employer evaluations of the students, and evidence to prove how a student achieves satisfactory completion.

*Sample of completed Equipment Safety Check Sheet

*Sample of lab evaluations

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FACILITIES/RESOURCES Standards 6.1-6.4

1. Describe the facilities, physical space and equipment available to the program(s). This description should include the offices, classrooms, laboratory space, and equipment, etc. (6.1,6.1.1,6.1.2,6.1.3,6.1.4) (G.1)

a. Equipment:

The equipment is based on the course competencies that are taught throughout the school’s various programs. Beginning with the fall semester of 2006, a new culinary lab was operational. This new lab was specifically designed for the program and all of the equipment that went into the new lab was purchased new. Equipment for the program in the instructional labs consists of the following:

Lab Room E-114:

4 Hobart mixers 6 pastry tables 2 grills

2 deep fryers

4 10 burner stoves with double ovens 2 Convection ovens (stacked)

3 single door roll-in refrigerators 1 proofing box

1 single door roll-in freezer 1 Rational Combi-oven 1 Vulcan tilt kettle 1 Vulcan tilt braising pan 1 double door refrigerator 4 reach-in refrigerators

1 griddle with oven, and salamander broiler

1 steam table and stainless work top refrigeration station 1 Hobart slicer

1 Buffalo chopper 2 ice machines

1 Paco Jet food processor 1 gas kettle

1 electric Robot Coupe food processor 1 microwave

1 single door Cres-Cor food holding unit 1 single door food warmer

5 Kitchen Aide mixers

7 four burner heavy duty ranges with convection ovens 1 grill

1 Panini press 1 gas steam kettle 1 slicer

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2 Hobart mixers 1 deep fryer

1 Rational Combi-oven

2 work top, 2 sections, 2 door refrigerators 1 ice machine

1 electric Robot Coupe food processor 1 Epson multimedia projector

1 42” lectern

1 Samsung high resolution digital presenter 1 ice machine

11 stainless steel work tables 1 baking work table

1 mirror/2 burner demo table 6 1 gal. Hobart mixers 1 baking proofer

2 stacked Alto-Shaam ovens 1 smoker

1 steamer

5 Cook Tek induction burners 1 4 drawer file cabinet

b. Classroom space:

There are four dedicated “Smart” classrooms for the dissemination of lecture type information: E-225, A-209, A-107, and E -113. Smart classrooms have computer with internet connection, an Elmo (overhead type projector), DVD/VCR projector capabilities, projection screen. E-225 has been installed with a Smart Board. There is a dual function classroom in the kitchen area of the E building (E-113). This room doubles as a

lecture/demo kitchen and a food production lab. Total space dedicated to the culinary/hospitality program is 3386 square feet.

c. Lab space:

There is a complete kitchen, restaurant and storage area available for instruction totaling over 8600 square feet. The kitchen was designed based on the competencies of the courses that are being taught in them. The equipment that is in the kitchen is based on the individual course topics that are taught in the corresponding class. There is also a 60 seat student operated dining room that is used for teaching a la carte and buffet cooking and service. (E-121/121A)

A new lab space was added in the fall of 2006. This lab classroom (E-179) replicates the equipment in the other lab classroom space (E-116) and is used primarily for Food

Production I & II.

d. Office spaces:

There are 5 office spaces for the faculty. Two offices are located in the “E” building in rooms A- 207A and A -207B. Three other faculty offices are located in the “D” building in rooms D-316E, D-316F, and D-305. All offices include a file cabinet, desk, chair,

student/guest chair, bookcase, desk phone, and a personal laptop computer. The Instructional Program Manager’s office is in D-316G and has the same office equipment and furnishings. Only exception is that there is a PC instead of a lap top in this office.

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There is an office (D-307) located on the third of the D building for adjuncts. The office is equipped with filing cabinets, desks, chairs, bookcase, desk phone and access to desktop computers.

2. Describe how the kitchen, dining room etc. reflect high standards of professional practice, and how students are trained in equipment use and hazardous materials handling. (5.6.1,5.6.2, 6.3)

The kitchen and dining facilities emulate the real world production areas of the hospitality industry. Every lab class is required to fill out a sanitation checklist which ensures the areas that have been used are cleaned to the State of Florida sanitary standards.

Students are trained in the Food Production I class on how to safely use and clean each piece of equipment in the kitchen facility. The student then demonstrates the proper use of the equipment to the instructor. The instructor then signs off on the Food I Equipment Knowledge Checklist which is kept in the student’s required Food I notebook.

Students are trained in the correct handling and use of hazardous materials in the

Sanitation and Safety Management class. Materials Safety Data Sheets are kept in the lab facilities and are updated as required.

3. Describe the procedure for maintaining, replacing and acquiring equipment and materials. (3.4, 6.3) (G.1.b)

Maintaining:

All equipment is maintained under the direction of the Food Service Manager. The college has a computerized campus maintenance program which flags pre-programmed maintenance work to be done over the course of a year’s time. There is also one designated full-time Plant

Service worker that cleans equipment on an as needed basis. The campus also uses outside vendors to assist with repairs as needed. A deep cleaning service is employed three times a year to do deep cleaning of the kitchen areas. This process involves cleaning from the floor to ceiling, all areas of the kitchen work areas including all kitchen equipment.

Replacing:

Equipment is replaced as it is worn out beyond repair. The college maintains a replacement schedule for all kitchen equipment in the culinary/hospitality program. This schedule is reviewed annually and equipment is replaced as it ages according to the replacement

schedule. Funding comes from General Maintenance (PECO) funds, capital outlay funds, or Perkins funds.

Acquiring new equipment:

Perkins money (grant funds), college capital outlay funds, ad PECO funds have been used to acquire new equipment. The college also maintains a replacement schedule for all equipment which is reviewed annually.

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