Culinary Arts
Curriculum Validation – Program Renewal
Interim Report July 2014
Submitted to:
Estuardo Toledo, Chair
School of Hospitality and Culinary Arts
Red River College
Submitted by:
Robert Cordingley & Lorna Smith, Curriculum Consultants
Program and Curriculum Development
Centre for Teaching Excellence, Innovation & Research
Red River College
Acknowledgements
The Culinary Arts Program at Red River College wishes to express its appreciation for the support and commitment shown throughout this Curriculum Validation Process by the following:
Representatives From the Community
Shawn Brandson Mandel Hitzer Melissa Hryb Jeremy Langemann Brent Prockert Jamie Snow Alexander SvennePromenade Café and Wine, Gibraltar Dining Corp Deer + Almond
Bridges Golf Course Fairmont Hotel All Seasons Catering
Niakwa Golf and Country Club Bistro 7 ¼
The Culinary Arts Advisory Committee
Trevor Bailey Coop Ed Coordinator, Red River College Michael Dacquisto (Chair) Executive Chef, Los Chico’s
Ron Dobrinsky CCFCC
Terry Gereta Chef – Owner, Gereta Custom Catering & Mise Jeff Gill Acting Chair, Red River College
Kelly Houston-Sorokowski Admin. Assistant, Hospitality, Red River College Krista Mask Coop Ed Coordinator, Red River College
Geoff Mackay Apprenticeship Trng. Coor., Competitiveness, Trng. & Trade Keith Müller Dean, Red River College
Bernard Mirlycourtois Chef, Mirlycourtois
Takashi Murakami, CM Executive Chef, St. Charles Country Club Louis Rodriguez Executive Chef
Joseph Wojakowski Executive Chef, Fort Garry Hotel
The Culinary Arts Faculty
Tim Appleton Jeff Brandt Terry Gereta Chantalle Noschese Warren Pendree Stephen Yurkiw Trevor Bailey Lylah Erkau Brad Gray Karl Oman Tom Pitt Scott Ball Michael Fitzhenry Luc Jean Don Pattie Cameron TaitCurriculum Validation – Program Renewal Project Team
Robert Cordingley Lorna Smith Craig Edwards Curriculum Consultant Curriculum Consultant Curriculum Consultant Stephen Yurkiw Arlene PetkauCurriculum Validation Facilitator Web portion of Environmental Scan
Table of Contents
Introduction ... 1
Outcomes from the Deliverables... 2
Environmental Scan and Key Findings (Appendix A) ... 2
Industry Occupational Analysis (DACUM) Chart (Appendix B) ... 20
Graduate Skills and Abilities and Gap Analysis Chart (Appendix C) ... 21
Graduate Profile (Appendix D) ... 21
Focus Group Summaries (Appendix E) ... 22
Program Renewal Vision, Goals and Actions (Appendix F) ... 23
5 Year Program Renewal Plan Draft (Appendix G) ... 24
Appendices:
Appendix A – Environmental Scan and Key Findings ... 25
Appendix B – Industry Occupational Analysis (DACUM) Chart ... 89
Appendix C – Graduate Skills and Abilities and Gap Analysis Chart ... 103
Appendix D – Graduate Profile ... 141
Appendix E – Focus Group Summaries ... 145
Appendix F – Program Renewal Vision, Goals and Actions ... 155
Culinary Arts
Curriculum Validation Final Report
Introduction
The Culinary Arts program is one (1) of three (3) programs offered by the School of Hospitality and Culinary Arts. It is a two (2) year diploma program that has an optional exit, with a
certificate, after one (1) year. There are two (2) work practicums and some student course work takes place in the two (2) outlets operated by the school. The program has recently moved to new college facilities, the Paterson Global Foods Institute, in downtown Winnipeg. The program is accredited by Apprenticeship Manitoba.
The Dean of Hospitality and Culinary Arts nominated the Culinary Arts program, along with the other two (2) programs in the school, for Curriculum Validation – Program Renewal. The Culinary Arts program had last undergone a program renewal in 2004. The intent of the Curriculum Validation process is to analyze the status of the program and to chart a course for program renewal. The process uses a structured format resulting in a five (5) year renewal plan.
Curriculum Validation Deliverables
The Culinary Arts Curriculum Validation process involved eight (8) interrelated deliverables: 1. Environmental Scan and Analysis of the key findings of similar programs across Canada 2. Industry Occupational Analysis (DACUM)
3. Graduate Skills and Abilities and Gap Analysis Chart 4. Graduate Profile
5. Focus Group Summaries – both Current Students and Graduates 6. Program Renewal Visions, Goals and Actions
7. A Five (5) Year Program Renewal Plan in Gantt Chart format 8. Final Report
Interim Report
This report is designated as Interim because deliverable seven, “A Five (5) Year Program Renewal Plan in Gantt Chart format”, is not yet completed. The renewal plan goals and actions have been developed but timelines have not been assigned. The program Chair has indicated that timelines will be assigned at a future time, when resources are
Outcomes from the Deliverables
Environmental Scan and Key Findings (Appendix A)
The Environmental Scan provides the faculty and Dean with information about similar programs that are offered in Colleges locally and nationally. The Curriculum Validation facilitator gathered information on similar programs and trends influencing their development and direction. The information was gathered by the Curriculum Validation Facilitator through web sites, email and telephone contact. The scan gathered information under the following categories:
• Name of Institution, Location, Contact Person
• Size of Program, Intakes and Student Demographics • Faculty size, Qualifications, Contact time
• Credential Issued • Program Features
• Work Placements and Outlets • Curriculum Model
• Curriculum Content • Student Assessment
• Current and Coming Challenges • Unique Courses & Features • Curriculum Renewal
• Partnerships
For the Culinary Arts Program Renewal, ten (10) programs were scanned.
Institution Location Program(s)/ Credentials Years Other Programs Offered 1. Red River
College
Winnipeg, MB
Culinary Arts Diploma 2 years 1. Culinary Arts Certificate (1-year certificate; 1st year of Diploma program)
2. Professional Baking and Patisserie (1-year certificate)
2. Algonquin College
Ottawa, ON Culinary Management Diploma
2 years 1. Culinary Skills Certificate (1-yr)
2. Culinary Skills – Chef Training (1-yr certificate) 3. Culinary Skills – Chef Training (Online 1-yr cert) 4. Baking & Pastry Arts (1-yr certificate)
5. Bartending (15 weeks)
6. Cook Apprenticeship (1-yr certificate) 7. Assistant Cook (Level 1 Apprentice) 8. Institutional Cook (Level 1 Apprentice) 3. Assiniboine Community College (ACC) Brandon, MB
Culinary Arts Diploma 2 years 1. Professional Cooking Certificate (1-yr certificate; 1st yr of Diploma program) 4. Conestoga College Waterloo, ON Culinary Management Diploma
2 years 1. Certificate (1-yr certificate; 1st yr of Diploma)
5. Georgian College
Barrie, ON Culinary Management (Co-op) Diploma
2 years 1. Culinary Skills Certificate (1-yr certificate; 1st yr of Diploma)
6. Holland College
Charlotte-town, PEI
Culinary Arts Diploma 2 years 1. Applied Culinary Operations Degree (follows Diploma plus experience) - 2 additional years 2. Pastry Arts (1-yr certificate)
7. Nova Scotia Community College (NSCC)
Sydney, NS Culinary Arts Diploma 2 years 1. Cooking Certificate (1-yr certificate; grads can apply to 2nd yr of Culinary Arts Diploma)
8. St. Clair College Windsor, ON Culinary Management Diploma FASTRACK 2 year in 11 mo. 9. Southern Alberta Institute of Technology (SAIT)
Calgary, AB Professional Cooking Diploma
2 years 1. Baking and Pastry Arts (2 years, 5 semesters) 2. Meat Operations and Management (15 weeks +
4-week practicum) 3. Baker Apprentice 4. Cook Apprentice
5. Certified Chef de Cuisine (Part-Time Continuing Education Courses) 10. Vancouver Community College (VCC) Vancouver, BC
Culinary Arts Certificate 1 year 1. Asian Culinary Arts (5-month certificate) 2. Baking and Pastry Arts – Artisan Baking (11
month-certificate)
3. Baking and Pastry Arts – Artisan Baking for International Students (13-month certificate) 4. Baking and Pastry Arts – Pastry (11-mo. Cert) 5. Baking and Pastry Arts – Pastry ESL (13-month
certificate)
6. Cooking – ESL (10-month certificate) 7. Cooking Foundation – High School
8. Culinary Arts (Cook) Apprentice (Three 5-week sessions over 3 years)
Key Findings from the Environmental Scan
1. Most Common Credential Awarded
• 9 of 10 programs offer a 2-year diploma (VCC offers a 1-year certificate only) • 6 of these 9 programs offer an exit point after 1-year with a certificate
• 1 program (St. Clair) currently delivers the 2-year diploma in 11 months but is planning to go to a 2-year delivery
2. Program Intakes
• 6 of 10 programs have only a fall intake
• Algonquin and Georgian College have 2 intakes/year – fall & winter • RRC has 3 intakes/year
• Algonquin College may pilot a 3rd intake in the spring • Vancouver Community College has monthly intakes
3. Class Size / Capacity / Graduates
• Yearly intake ranges from 24 to 270, with RRC being in about the middle of the colleges scanned with a yearly intake of 120
• Yearly number of graduates ranges from 16 to 254
• Typical number of RRC graduates for 3 intakes has yet to be determined
Note 1 - there were 127 grads from the last intake of 135; about 20 drop out but some transfer into year 2 from the 1 year Culinary Skills Program.
Note 2 - includes some students who have transferred in from the 1 year certificate program
College Fall intake Winter intake Spring intake Monthly intake Year 1 intake Year 2 capacity Grads / year RRC 40 35 40 35 40 120 70 50 NA 36 Algonquin
College 135 135 considering 270 (see note1)254
VCC 20 240 216 SAIT 200 200 130 125 Georgian College 115 20 135 75 27 Holland College 120 120 100 85 - 90 St. Clair College 120 120 65 Conestoga College (+40 for 40 cert pgm) 40 30 (see note 2) 28 – 30 NSCC 70 70 55 55 ACC 24 24 16
4. Student Demographics
• RRC, with 75%, has the second highest % of students working part-time while attending the program and is well above the average of 44%
• RRC, with 35%, has the second lowest % of students coming directly from high school and is well below the average of 61%
• RRC, with a 45:55 female: male ratio, is close to the typical ratio of 50:50
• RRC, with 25%, has the highest % of international students and is well above the average of 9% (excluding VCC, which has 3 separate international cohorts)
College % working part-time % direct from high school % mature (2nd career) (see note 1) % female % male % international RRC 75% 35% 20% 45% 55% 25% Algonquin College 50% increasing 25% 50% 50% 15% ACC 50% 30% 70% 67% 33% 0% Conestoga
College 80% 65% other post-27% have
secondary experience 44% 56% 4% Georgian College 28% 60% 40% 50% 50% 10% Holland
College 25% 80% increasing 13% 50% 50% don’t actively 5% recruit NSCC 25% 75% 15% 50% 50% 10% St. Clair College 30% 90% 10% 50% 50% 4% SAIT 30% 70% 25% have other post-secondary experience 70% 30% 10% VCC 50% 50% 25% 40% 60% 3 separate cohorts Average 44% 61% 52% 48% 9%
Note 1 – Some colleges may have indicated the % not direct from high school rather than indicating the % mature (2nd career). In particular, this may be the case where the sum of the % direct from high school and the % mature (2nd career) is 100%.
5. Faculty Numbers & Contact Hours
• All programs, except for Algonquin College, Georgian College and St. Clair College, have more full-time faculty than part-time faculty
• RRC faculty, with 26 to 28 hrs/wk contact time, is at the top end of the range • Colleges fall into two clusters in terms of faculty contact time:
o 22 to 28 hrs/week -- RRC, ACC, Holland College and VCC
o 14 to 19 hrs/wk -- Algonquin College, Conestoga College, Georgian College, NSCC and St. Clair College
• SAIT identifies 2 different faculty contact hours – 26 hours for labs or 19.5 hours for classroom • Of the 6 programs reporting about courses taught by faculty from other departments, only Holland
College indicates that all courses are taught by faculty in the Culinary Arts department. • RRC and Conestoga College both report that some courses are taught by other faculty in the
Hospitality School
• RRC, Algonquin College, Georgian College and NSCC report that business related courses are taught by faculty from outside the school
College Number of full-time faculty
Number of part-time faculty
Courses taught by faculty from other departments Typical faculty contact hours RRC 13 • Communication, Computer Applications • Human Resources and
Restaurant Service taught by Hospitality faculty 26 - 28 Algonquin College 23 80 • Communications 16 - 18 ACC 2 (+ 1 E.A.) 0 • Not stated 25 Conestoga
College 2 (+ 5 technologists who run labs) 0 • Business courses taught by Hospitality
faculty 11 for coordinator 14 for new faculty Georgian
College 5 8 • Management, Communications and
Accounting
16 - 19
Holland
College 21 (+2 business instructors) 0 • None 22 - 25
NSCC 9 0 • Business courses 18
St. Clair
College 3 4 (+3 techs who supervise labs) • Not stated 18
SAIT 52 (+10 cooks assist in
outlets)
0 • Not stated 26 for lab
19.5 for classroom
VCC 23 (+3 auxiliary
instruct-tors, 5 assistant instrucinstruct-tors, 2 instructors for ESL, etc.)
0 (1 auxiliary instructor)
6. Faculty Qualifications
• The colleges scanned require a wide range of faculty qualifications
• A Red Seal is the only consistent requirement
College Red Seal Diploma / Degree Industry
experience
Teaching experience
Other criteria
RRC yes Preferred
CAE after hired
Algonquin College
yes From recognized
culinary school 5 yrs management ACC yes Conestoga College
yes Master’s required for last posting
yes yes forward
thinking
Georgian College
yes yes CCC benefit
Holland College
yes CAE within 3 years or degree
10 – 12 yrs in variety of settings
NSCC yes degree preferred
St. Clair College journey-person several are CCC
SAIT 30% have bachelor
degrees
15% have masters degrees
Adult Education diploma after hired
number and types of competitions entered
VCC yes High school 10 yrs post
Red Seal 3 yrs
7. Student Workload
• RRC students, with 36 – 38 hrs/wk in class, spend more time in class than students at any of the other colleges
• Overall, time in class ranges from 20 – 38 hrs/wk with an average of about 28 hrs/wk
• RRC, with 75% of overall time devoted to practical, has the 3rd most time devoted to practical • The % of time devoted to practical ranges from 40% to 83% with an average of about 68% • RRC, NSCC and SAIT, with 5 courses/term, are at the low end of the range of 5 – 8 courses/term
(VCC excluded)
College Terms Weeks /
Term Student hrs/wk in class Student number of courses/term % of overall time devoted to practical RRC 4 16 36 - 38 5 75% Algonquin College 4 15 28 - 35 6 50% comprised of: • 60% in 1st year • 40% in 2nd year ACC 4 16 30 6 – 7 83% Conestoga College 6 15 10 in fall of 2nd year 25 28 in 1st 3 or 4 weeks 6 - 8 50% comprised of: • 60% in 1st year • 40% in 2nd year Georgian College 4 + 1 work term 14 10 in fall of 2nd year 26 7 50% Holland College 4 15 fall 18 -19 winter 25 - 30 5 – 7 is college range 70% NSCC 4 15 10 in fall of 2nd year 20 5 Not stated St. Clair College 3 (11 months) 15 / 15 / 12 27 7 55% SAIT 5 15 (courses in 3 week blocks) 25 5 80% VCC 2 30 15 70% 8. Entrance Requirements
• 8 of 10 programs require a high school diploma • SAIT requires 35 high school credits
• VCC requires completion of grade 10
• Some colleges have additional recommended or required criteria: a. RRC – Accounting 30S & 40S suggested
b. Algonquin College – St. John Ambulance First Aid strongly recommended c. ACC – First Aid & Foodsafe required
d. Conestoga – minimum math and English grades required
e. Holland College – ability to perform physically challenging tasks & resume required f. SAIT – resume, 2 reference letters & Culinary Investigation Report required g. VCC – 100 hours of industry related experience & Foodsafe certificate required • Algonquin College and SAIT state that they do or may rank applicants
9. Continuation & Graduation Requirements
• Continuation requirements vary widely, but typically require a 2.0 – 2.5 GPA over a specified period of time
• Some colleges require failed courses to be repeated before proceeding in the program and some require that they be repeated before graduation
• Holland College was the only college that included attendance in continuation requirements • All programs, with the exception of Algonquin College, ACC and SAIT, specify required
achievement levels above 50% to graduate
• RRC, Holland College and VCC require 70% in some or all courses to graduate
College Continuation requirements Graduation requirements
RRC • 2.0 GPA in each term
• Pass all practical exams or courses to be eligible for co-op
• 70% in Culinary-related courses • 60% in Computer Applications • 50% in general business courses
Algonquin College
• Successfully complete all courses to be eligible for field placement
• 50% in each course (increase to 60% or 70% under discussion)
ACC • 2.0 cumulative GPA; if not, students only allowed to audit courses for the rest of the year to build skills
• 50% in each course
Conestoga College
• 2.5 cumulative GPA; if more than 3 courses/year failed, put on probation; if 5 courses failed, exited from program
• 55% is college standard
Georgian College
• 50% in each course in each semester • The passing weighted average for promotion through each semester, from year to year and to graduate is 60%
Holland College
• Students exited if more than 20% of classes missed
• Students placed on probation and not placed in an internship if more than 1 lab course failed
• Students exited if 3 - 4 lab courses are failed
• 70 – 75% for courses leading to industry certifications
• 60% for other courses
NSCC • Must pass all courses • 60% in each course
St. Clair College
• Successfully complete all courses in term and have a career GPA of 2.00 • Warning if 1% to 15% of the Career
credit hrs in a term are failed (may be required to pass failed courses before proceeding)
• Probation when Career semester GPA falls below 2.00, or if 16 to 32% of the Career credit hrs are failed (may be required to pass failed courses before proceeding)
• Dismissal if three or more courses failed; 33% or more of the Career credit hours failed; Career GPA less than 2.00 for 2 consecutive semesters; the same course failed twice; on probation following re-admission to a Career and fails to achieve a semester GPA of 2.00 by the next evaluation period
• Pass all required courses and achieve a 2.00 GPA in the courses related to the program.
SAIT • 2.2 GPA must be maintained or students are withdrawn
• Currently 70% minimum required to pass a course. Starting September 2013, changed to a 50% standard
VCC • 2.67 GPA to continue to next term • Failed courses have to be
retaken/passed at a later date in order to graduate
• 70%
10. Work Placements
• 7 of 10 programs have required work placements • ACC and St. Clair College do not have work placements • VCC has an optional work placement that is unpaid • RCC, with 800 hours, has the longest work placement
• Compulsory work placements range from 320 to 800 hours with an average of 624 hours • Of the 7 programs with required work placements, 5 report that students are paid
• Conestoga College does not state if students are paid
• Algonquin College states that students may be either paid or unpaid
College # of work placements Length of work placements Paid / unpaid Additional Information RRC 2 800 hrs (32 wks) paid Algonquin College 1 500 hrs (125 hrs in each of the 4 terms) paid or unpaid
• Students currently employed in a facility are required to complete a placement but may obtain partial or full credit.
ACC 0
Conestoga
College 1 ~750hrs (30 wks) Not stated
• The College cannot guarantee co-op employment.
• Students conduct an independent job search in addition to the supports provided by the Co-op Office.
Georgian
College 1 700 hrs paid
Holland
College 1 600 hrs (15 wks) paid
• Students find own placement. • Students complete a portfolio of their
placement experience.
• Students must be supervised by a Red Seal chef or CIC approved recognized equivalent.
NSCC 1 ~500 hrs (5 mo) paid
St. Clair
College 0
SAIT 1 320 hrs (10 wks) paid • Students find a placement approved by
the program coordinator.
• Students must be supervised by a journeyperson who will evaluate performance. Students will be required to complete a daily journal and a comprehensive report on their experience.
11. Student participation in College Outlets
• The data in this summary is not yet complete for all colleges • All of the colleges have outlets – typically 1 or 2 outlets • Fine dining ranges from 40 – 120 seats
• Months of operation for outlets range from 1 to 12 months / year
• Months of operation are not stated for Georgian College, NSCC and VCC
• At least 1 outlet at RRC, Algonquin College, Conestoga College, Holland College and SAIT operates 12 months / year
• Of the five colleges that operate outlets 12 months / year, Algonquin College and Conestoga College are the only ones that do not hire paid staff for the summer months
• Holland College hires recent graduates for the summer months
College Outlets Seats
Hours / days / months of operation
Student
involvement Hired staff
How is student learning balanced with running outlets? How are theory classes scheduled in conjunction with lab classes / outlets? RRC Jane's (Fine dining) 75 Dinner Tues - Fri Sept - April Yes None Theory classes are: Mondays when Jane's is closed, at the end of the day or just before evening labs begin. Students usually have two theory courses per term in addition to their lab courses. Lunch Tues - Fri 12 mos / yr Yes None Culinary Exchange (Cafeteria) 7 am - 7pm Mondays after 2 pm Tuesday - Friday Saturday & Sunday 10 am - 6 pm 12 mos / yr None Yes Breakfast & Lunch Tuesday - Friday May - Aug None Yes Breakfast & Lunch Tuesday - Friday Sept - April Yes None
Algonquin College Restaurant International 100 9 - 5 Mon - Sat 12 mos / yr Yes 2 part-time Drawn from curriculum. (e.g. items produced in Quantity Cooking supply Savoir Fare outlet) Multiple sections of labs enables students to modify their lab schedules to best fit with other courses. Savoir Fare Gourmet Store 9 - 5 Mon - Sat 12 mos / yr Supplied by Culinary Arts & Baking students ACC Grey Owl Dining Room 80 – 88 (less if student groups are smaller) 5:45 - Mon - Fri mid Jan - mid Feb Students split into: prep team 8:30 - 4:30 service team 3:30 - 11:00 or so 2 casual dishwashers 1 casual front of house All events must be tied directly to the learning outcomes. No other courses are scheduled during this time. Conestoga College bloom. (Fine dining) 45 4 lunches btwn Monday - Friday 3 dinners btwn Monday - Thurs Fall Semester Yes Full time Maitre'd / sommelier 1st year students do 2 courses in Restaurant Operations 2nd year students do an A La Carte course Cohort is divided into 4 groups that cycle through the outlet. Classes take place either before or after the lab. At times there are no classes scheduled other than the lab. 5 lunches Monday - Friday 3 dinners btwn Mon - Thurs Winter Semester Yes " lunch only Wed & Thurs Spring Semester (May - August) Yes "
Georgian College Georgian Dining Room 120 Max. Varies by student numbers / abilities so as to not stress out students and interfere with their learning. Usually 60 for lunch Menu based on curriculum being studied. Dinner is events-based to correspond with 2nd year curriculum. Scheduled around lab times – dining room is a lab course. Holland College Lucy Maud Dining Room (fine dining) 70 (50 - 55 avg) Lunch & dinnerTues – SatOct – June 2nd yr Culinary Arts Managed by Foodservice Operations Manager Menus are strictly skills driven. Faculty monitor this to avoid students feeling like they are “slave labour.”All outside functions must align with what is currently being studied. If someone is booking a wedding and students are studying buffets, the client is aware that their function will be a buffet – no deviation from this. Culinary theory is taught in conjunction with lab classes. Business courses are taken in a separate rotation when no labs are scheduled. Dinner only Tues – Sat June – Oct
None Grads hired
Montgomery Cafeteria 300 Breakfast (250) & lunch (400) Mon – Fri Sept - June 1st yr Culinary Arts Managed by Foodservice Operations Manager CIC Banquet & Catering (70 events/yr including 25 weddings) Offsite (largest 3000 pax) Onsite - 2 rooms 70 sit / 120 stand 300 sit / 400 stand Oct - June 2nd yr Culinary Arts (banquet & catering class rotation) Managed by Foodservice Operations Manager
June - Oct None Grads hired
NSCC Fine dining 80 Café Cafeteria Outlets St. Clair
SAIT Highwood Dining Room (fine dining) 110 Lunch & dinner (6 - 10) Mon - Fri Sept - April
yes 3 cooks for both outlets 1 hour of class time is scheduled both before and after each practical lab. 49's (dining centre) 700 served in all outlets at lunch 7:30 - 1:30 Sept - April yes
3 cooks for both outlets 7:30 - 1:30
May - June none paid staff
VCC Dining Rm 1 80 Meets program focus of hands-on production. Classes scheduled around labs and hours of service. Dining Rm 2 75 12. Challenges
Colleges identified a wide range of challenges with only a few of the challenges identified by more than one college. Challenges identified are related to:
Student demographics
• Needs of international students – change in pace of delivery due to language skills and cultural differences
• Different learning styles
• Increasing demands on students from work, family, etc. • Student retention
• To meet the needs of a changing learner demographic, SAIT has started a group that does not receive any lectures, but who learn content via personal learning and exploration
Program structure
• Standardizing curriculum across instructors or campuses • Increasing hands-on courses / lab time
• Increasing program to 2 years (St. Clair College) • Developing interesting blended courses
Meeting industry needs
• Social media skills for business
• Soft skills – teamwork, time management, work in stressful situations, uniforms, appropriate, language, professional attitude, independence, flexible, continuous learner
• Teaching students to use technology to learn • Communication and math skills
• Use of local products • Creativity
• Nutrition, dietary needs, allergies
• Menu development, costing, inventory, marketing
• Ensuring program teaches students how to cook and not just trying to follow the latest fads
Resources
• Aging or too few facilities
13. Unique Courses
College Course(s) Description
Algonquin College
• Chefs of the Region • Each week an executive chef, chef de cuisine or chef/owner from a hotel or restaurant in the Ottawa/Gatineau area demonstrates selected recipes.
ACC • Cuisine and Trends • Students explore the flavours and recipes of international cuisine, as well as trends in cooking.
Conestoga College
• Marketing for Hospitality
• Equips students with marketing tools to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies to create a marketing plan for a business in the hospitality and tourism industry.
Georgian College • Contemporary Food Presentation • Introduction to Marketing
• Provides a practical understanding of artistic food presentations with emphasis on culinary and economic principles to achieve maximum effect by simple means. • An overview course with a focus on marketing products and
services to the ultimate consumer. Emphasis is placed on the basic marketing premise that customer needs must be satisfied in order to achieve company objectives. The student gains insight into the complex and interdependent variables involved in developing successful marketing strategies. The strategic marketing planning process is introduced, along with the specific concepts and principles of the four key
components of the marketing plan - Product, Price, Distribution, and Promotion Strategies.
Holland College
• Culinary Trends • Culinary trends reflect a shift in taste and cultural practices over time, combined with advances in technology and culinary techniques. In this course students will identify current culinary trends and will gain an understanding of the factors that influence trends. Additionally, students will have the opportunity to apply their knowledge through practical applications.
St. Clair College
• Trends in Industry • This course provides the student with a general understanding of culinary trends and their value to the hospitality industry. Through interactive lectures, research, statistical analysis, off-campus field study, and guest speakers, the student will see how culinary trends develop and how to respond and utilize the information to advance hospitality business. Trends in Culinary Tourism, Hospitality Career Development, Institutional Certifications, Agri-tourism, and Technology will be studied.
SAIT • Culinary
Perspectives
• Students are led through a review of classical French cuisine as a foundation for the exploration of ethnic and contemporary cuisines. Students then explore and experiment with elements of international cuisines such as Asian, Mediterranean, North and South American, Regional and Middle Eastern. Culinary trends are examined.
14. Unique Features
College Feature(s) Description
Algonquin College
• Culinary Skills Chef Training Online
• Level 1 courses are offered online followed by the practical in-kitchen component on campus. Some hands-on classes are held during the evenings or weekends in the College’s Restaurant International. Georgian College • Optional semester at Schiller International University in Strasbourg, France • Holland College • Internship assessment
• Students submit a Student Learning Portfolio based on the guidelines outlined in the Culinary Institute of Canada portfolio package.
NSCC • Portfolio Development
• Program Test Drive
• You are expected to develop a portfolio of your work as part of your study at NSCC. A portfolio is a powerful and convincing way to demonstrate your achievements to future employers over and above the standard résumé. A portfolio is also a good way to observe the development of your skills and abilities throughout your working life.
• Offers potential students the chance to experience programs first-hand to help them to decide if the program is the right fit
SAIT • Career Investigation Report • Culinary Campus • Jackson’s Culinary Garden • Culinary Campus on Twitter
• Applicants must complete a special report (8 questions) detailing their decision-making process for becoming a member of the profession.
• This is SAIT’s new downtown cooking school. During the weekday, students prepare breakfast and lunch for downtown patrons and in the afternoons, evenings and weekends, chef instructors offer courses to the general public in food
preparation. The Culinary Campus features a continuing education Rush Hour series, a 45-minute class where students will be shown how to cook a meal, pick up the ingredients at The Market, head home, then cook it in 15 minutes while avoiding the “rush hour” of traffic. It also offers Team Building courses and is a venue for social events such as bridal showers and birthday parties.
• A living agro-literacy center allowing students to plant, grow and harvest their own herbs and vegetables for use in their daily studies. The garden teaches students about agriculture and sustainability by teaching how to grow the produce we eat and the effort required to grow and maintain crops.
• Fresh, new and regular updates appear on SAIT’s Culinary Campus Twitter account.
15. Articulation agreements
• 5 of the 10 colleges, including RRC, have articulation agreements to degree programs • SAIT also has an articulation agreement to Humber College’s advanced diploma program • Holland College is the only college with a degree program identified for articulation • The other degree programs identified for articulation are at universities
• A number of the degree programs appear to be directly related to the hospitality field
• College diploma program graduates typically receive about 2 years of credit toward a degree program and are typically required to have an average of 70% – 75% in their diploma program to be eligible for entry into a degree program
College Articulation Agreement(s)
RRC RRC, Winnipeg, MB
Culinary Arts graduates wishing to enter the Hospitality and Restaurant Management program are eligible for credit in courses common to both programs.
Ryerson University, Toronto, ON
Some Culinary Arts courses are eligible for credit at Ryerson University.
Entering
Graduates of the RRC Commercial Cooking, Chef Training or Cook Apprenticeship programs wishing to enter the Culinary Arts Diploma program may receive credit for equivalent courses completed in these former programs.
Algonquin College
Wilfred Laurier University, Waterloo, ON
Bachelor’s Degree in Culinary Management -- Graduates with a minimum of 75% grade average are eligible to receive 6/20 credits.
Davenport University, Grand Rapids, Michigan
Bachelor of Business Administration - Management (4-yr), or BBA/MBA Strategic -- Graduates are eligible to receive advanced standing of 60 credit hours.
ACC Entering
Several high schools have agreements for students to receive advanced standing.
Conestoga
College Not stated
Georgian College
Holland College, Culinary Institute of Canada, PEI
Applied Degree in Culinary Operations (4-yr) – Graduates must complete 60+/120 credits (2 years).
University of New Brunswick, Saint John, NB
Bachelor of Applied Management in Hospitality and Tourism (4-yr) -- Graduates with a minimum of 70% GPA must complete 60+/120 credits (2+ yrs).
Bachelor of Applied Management (4-yr) -- Graduates with a minimum of 70% GPA must complete 60/120 credits (2 years).
Royal Roads University, Victoria, BC
Bachelor of Arts Degree with Honours - International Hotel Management (4-yr) -- Graduates with a minimum of 75% GPA and specific courses must complete 60/120 credits (2 years).
Ryerson University, Toronto, ON
Bachelor of Commerce-Hospitality and Tourism Management -- Graduates with a minimum of 75% GPA and additional courses must complete 90/120 credits (3 years)
University of Ontario Institute of Technology
Bachelor of Commerce (Honours) (4-yr) - Graduates with a minimum of 73% GPA must complete 75/120 credits (2 years of full-time study)
Davenport University, Grand Rapids, Michigan
BBA (Majors available in Management, Strategic Management or Marketing) (4-yr) must complete 60/120 credits (2 years of full-time study); courses available online
Griffith University, Australia
Bachelor of Business (Hotel Management) -- Graduates must complete 120/240 credit points (1.5 years)
Holland College
Ryerson University, Toronto, ON
Bachelor of Commerce in Hospitality and Tourism – Graduates receive up to 2 yrs credit
University of New Brunswick Saint John, Saint John, NB
Bachelor of Applied Management in Hospitality and Tourism – Graduates receive up to 2 yrs credit
University of Prince Edward Island, Charlottetown, PEI
Bachelor of Business in Tourism and Hospitality -- Graduates receive 60 credit hours credit
Memorial University of Newfoundland, St. John’s, NL
Bachelor of Applied Management – Graduates receive up to 2 yrs credit
Johnson & Wales University, Providence, Rhode Island
Bachelor of Science Degree in Culinary Arts/Food Service Management -- Graduates with a minimum of 60% in courses will be eligible for transfer credit leaving 2.5 yrs to complete
Florida International University, North Miami, FL
Bachelor of Commerce in Hospitality and Tourism – Graduates receive up to 2 yrs credit
NSCC Not stated
St. Clair College
No articulation to university degree programs
SAIT Humber College, Institute of Technology & Advanced Learning, Toronto, ON
Professional Cooking Advanced Diploma program -- Graduates are eligible to enter year 3 of Humber’s Professional Cooking Advanced Diploma program. Graduates of the Humber program articulate straight into year 4 of Holland College degree program
University of New Brunswick, Saint John, NB
Bachelor of Applied Management -- Graduates with an overall average of 70% are eligible to enter year 3
Entering
NAIT, Edmonton, AB
Graduates from NAIT’s 1-year Culinary Arts Certificate may receive credit for 10 courses towards SAIT’s Professional Cooking Diploma program
Yukon College, Whitehorse, YT
Graduates of Yukon College’s Culinary Arts Certificate program with an minimum average of 70% are eligible for admission to the 2nd year of SAIT’s Professional Cooking Diploma program
16. Accreditation
• RRC, ACC, NSCC and SAIT report that program graduates receive credit in their respective provincial apprenticeship programs
• St. Clair College states that apprenticeship may be available and VCC states that graduates are recognized by the Industry Training Authority
17. Partnership Arrangements
• Some partnership highlights include:
College Partnerships
Georgian College
• Student membership in the junior chapter of the regional Professional Chefs' Association
• Student participation in Georgian College's award-winning culinary team
• Regular industry experiential opportunities to take part in events held both at the college and on location at some of the top resorts and facilities in the region
• Semester Abroad option with Schiller International University in Strasbourg, France – option in the first term of 2nd year
Holland College
• Welcomes American students and is approved by the US Federal Aid for the processing of student loans
NSCC • Nova Scotia Department of Education’s Options and Opportunities (O2) offers high school students more hands-on learning experiences with a career focus at NSCC
SAIT • Horizon Milling provides product for use in SAIT’s Culinary Arts classes and makes financial contributions towards capital equipment and facility upgrading. SAIT’s baking facilities are used to test new products and to carry out product promotion to its clients. This partnership has been in effect since 1994.
• Hospitality 100 Club was inaugurated in 1990 as a unique partnership between industry and education. For an annual membership fee, up to 100 representatives of the
hospitality industry and their guests attend two exclusive gourmet events.
The Club provides assistance to students to attend competitions, to secure educational discounts on equipment and the opportunity to participate in domestic and international Culinary Arts study tours.
The Club also provides opportunities for Alberta manufacturers to profile new food products to peers, faculty and students. The Club provides a setting that encourages an informal exchange of ideas between hospitality professionals and educators for the benefit of both students and the industry.
• The baking equipment manufacturer MIWE, provides SAIT with a significant discount on its latest baking ovens. SAIT has become the test site and demonstration center for the German company, Aromat and Deck Ovens.
VCC • Partners with several Metro Vancouver school districts to provide career exploration and skill training programs to secondary school students. Students receive training in Foundations Cooking Level 1, high school and college credits, 1,000 hours of work-based training credits towards an apprenticeship and the opportunity to write the Level 1 technical exam.
Industry Occupational Analysis (DACUM) Chart (Appendix B)
The Industry Occupational Analysis using the DACUM process is a familiar component of the curriculum development process at Red River College and provides the program with a description of regional occupational needs. Included in the process is the identification of emerging and retiring industry trends.
The Industry Occupational Analysis for the Culinary Arts program was held on April 8 & 15, 2013, facilitated by Robert Cordingley, Lorna Smith and Craig Edwards. Seven (7) expert practitioners in the field were asked to identify the major competencies and related skills
required by Chefs / Cooks working in: hotels, restaurants, fine dining restaurants, country clubs, chef operated establishments, institutions, chain restaurants, food research / product
development and catering in Manitoba, Canada and internationally. As well, they were asked to rate each identified skill to indicate the level of independence, in performing the skill, required of a new hire.
To facilitate an in-depth occupational analysis and to enable the program to continue to meet Apprenticeship accreditation requirements, the practitioners were provided with the skills identified in the Red River College 2004 Culinary Arts DACUM as well as the Human Resource Development Canada 2011 Task Profile Chart – Cook as a reference.
The resulting Culinary Arts DACUM identified the following scope, emerging and retiring trends: Scope
Chefs / Cooks working in: • Hotels
• Restaurants
• Fine dining restaurants • Country clubs
• Chef operated establishments • Institutions
• Chain restaurants
• Food research / product development • Catering
• In Manitoba, Canada and internationally Emerging Industry Trends
• "Sharing" / sharing menu (with wine)
• Whole animal approach to cooking / loss of knowledge to take apart whole animal • Focus on Manitoban / North American ingredients
• Awareness of vegetables and herbs • Asian cooking
• Farm to table
• Cooking outside restaurant
• Lebanese, East Indian spices - Wpg
• Use modernist / molecular in new way e.g. xanthan gum as thickener vs. gelatin • Eating clean / healthy cooking
• Gluten-free cooking • Specialty diets (dairy free)
• Customization
• Eating less, but better • Cocktails
• Butchery • Fermentation • Sustainability
• Using "written" communications (handwritten notes) • Vegetables
• Using social media to track trends Retiring Industry Trends
• Whole animal - can get cuts of any part of animal • Molecular gastronomy
• Mini stuff
• Cold competition / glazing
•
The idea of "fine dining"Please see the detailed Occupational Analysis in Appendix B.
Graduate Skills and Abilities and Gap Analysis Chart (Appendix C)
During two half-day workshops on May 22 and 24, 2013, faculty used the Industry Occupational Analysis chart to outline their assessment of what would constitute realistic learning
expectations of the program. They then compared those expectations to the current instruction in the program to identify any gaps in training.
The outcome of this workshop was a single, composite chart that outlines the graduate skills and abilities and gaps. This chart, located in Appendix C, serves as the focus for curriculum renewal and the basis for the development of program learning outcomes.
Graduate Profile (Appendix D)
Through the use of the Graduate Skills and Abilities Chart, the Graduate Profile Outcome statements were developed by the faculty at a workshop on November 25, 2013. A Graduate Profile is a set of outcome statements that describe the essential and enduring knowledge, skills and abilities expected of a graduate of a program. The graduate profile provides the focus for program and course revision to ensure that all learning outcomes and assessments are relevant to the expected learning of students in the program. Please see the detailed Graduate Profile in Appendix D.
Focus Group Summaries (Appendix E)
Focus groups with current students and graduates were conducted on September 23 & October 28, 2013 respectively, to gather information on three (3) key areas:
1. Marketing / Information / Application Process
• Why did you choose Red River College for your Culinary Arts education? Who or what influenced your decision to take the program?
• How did Red River College help you determine if the program (and career) would be a good fit for you? What additional information would have been helpful?
• How aware were you, before starting the program, of: Demands of the program
Working conditions / expectations in this field 2. Program Effectiveness
• What parts of the program have been most effective in preparing you for the industry? Why?
• What parts of the program have been least effective in preparing you for the industry? Why?
3. Early Leaving
• Have you ever considered leaving the program prior to completion? Why? Why did you decide to stay?
The ninety (90) minute focus group with current students was conducted by Robert Cordingley and Lorna Smith. Eight (8) students participated – six (6) from term 4 and two (2) from term 6.
The ninety (90) minute focus group with graduates was conducted by Robert Cordingley. Eight (8) graduates participated – all had graduated within the last 5 years.
Prior to the start of the focus groups, participants were provided with information about the purpose of the focus groups, how the information would be collected, stored and disseminated and the confidentiality of responses.
Program Renewal Vision, Goals and Actions (Appendix F)
A visioning workshop with the Culinary Arts faculty on December 17, 2013 challenged participants to identify, “What should be done over the next 5 years to maintain and enhance program excellence?”
As part of a three (3) hour pre-visioning meeting on December 16, 2013, participants reviewed a six (6) point goal statement for the school, the Environmental Scan, the Focus group
Summaries and the Gap Analysis.
The goals identified at the visioning session on December 17, 2013 are articulated in the graphic below.
5 Year Program Renewal Plan Draft (Appendix G)
The program renewal plan is the result of the former Dean translating the preceding five deliverables into a coherent plan for the renewal of the program. The Program Renewal Plan will serve as the basis for future improvement of the Culinary Arts program.
This report is designated as Interim because timelines have not yet been assigned for implementing the goals and actions. The program Chair has indicated that timelines will be assigned at a future time, when resources are identified for implementation of the plan.
A1: ENVIRONMENTAL SCAN – Culinary Arts
College
Scanned
College – Full Name, Address
Red River
College
(RRC)
Red River College
Paterson Global Foods Institute
504 Main Street
Winnipeg MB R3B 1B8
Keith Muller, Dean
School of Hospitality and Culinary Arts
(204) 632-2309
E-mail: [email protected]
Algonquin
College
Algonquin College
School of Hospitality and Tourism
1385 Woodroffe Avenue
Ottawa, Ontario, K2G 1V8
Wes Wilkinson, Program Coordinator
(613) 727-4723 Ext: 5226
E-mail: [email protected]
Assiniboine
Community
College
(ACC)
Assiniboine Community College
Manitoba Institute of Culinary Arts (MICA)
1430 Victoria Avenue East
Brandon, Manitoba, R7A 2A9
Dave Perkins, Chair
(204) 725-8700 Ext: 7107
E-mail: [email protected]
Conestoga
College
Conestoga College
Waterloo Campus
108 University Avenue East
Waterloo Ontario, N2J 2W2
Diane Cudney, Chair Hospitality
(519) 885-0300 ext: 5231
Georgian
College
Georgian College
One Georgian Drive,
Barrie, Ontario, L4M 3X9
Philip Leach
(705) 728-1968
E-mail: [email protected]
Holland
College
Holland College
The Culinary Institute of Canada
Tourism and Culinary Centre
140 Weymouth St.
Charlottetown, PE, C1A 4Z1
Austin Clement, Program Manager
(Elaine Black, Administrative Assistant)
(902) 894-6805
E-mail: [email protected]
Nova Scotia
Community
College
(NSCC)
Nova Scotia Community College
Program available at:
• Akerley Campus, Dartmouth • Kingstec Campus, Kentville • Lunenburg Campus, Bridgewater • Marconi Campus, Sydney
• Strait Area Campus, Port Hawkesbury
Ted Grant, Hospitality Academic Chair
Located at Akerley Campus
(902) 491-4646
E-mail: [email protected]
St. Clair
College
St. Clair College
South Campus
2000 Talbot Road West
Windsor, ON, N9A 6S4
Marc Johnston, Coordinator
(519) 972-2727, ext. 4492
Southern
Alberta
Institute of
Technology
(SAIT)
Polytechnic
Southern Alberta Institute of Technology (SAIT) Polytechnic
E179 John Ware Building
1301-16
thAve. NW
Calgary, AB T2M 0L4
Estuardo Toledo, Academic Chair, Professional Cooking
(403) 774-5068
E-mail: [email protected]
Vancouver
Community
College
(VCC)
Vancouver Community College
Downtown Campus
250 West Pender Street
Vancouver, BC V6B 1S9
John-Carlo (J.C.) Felicella, Department Head
(604) 871-7000
E-mail: [email protected]
College
Scanned
URL
RRC
http://me.rrc.mb.ca/Catalogue/ProgramInfo.aspx?ProgCode=CULA
F-DP&RegionCode=WPG
Algonquin
College
http://www2.algonquincollege.com/hospitalityandtourism/program/cu
linary-management/
ACC
http://public.assiniboine.net/Programs/CulinaryArts/AboutProgram.a
spx
Conestoga
College
http://www.conestogac.on.ca/fulltime/1026C.jsp
Georgian
College
http://www.georgianc.on.ca/programs/outline/culinary-management-co-op-culn
Holland
College
www.hollandcollege.com/admissions/full_time_programs/culinary_a
rts/
NSCC
http://www.nscc.ca/learning_programs/programs/PlanDescr.aspx?pr
g=CULA&pln=CULINARTS
St. Clair
College
http://www.stclaircollege.ca/programs/postsec/culinary_man_FT/
SAIT
http://www.sait.ca/about-sait/schools/school-of-hospitality-and-
tourism/pre-orientation/pre-orientation-professional-cooking-diploma-program.php
http://culinarycampus.ca/
VCC
http://www.vcc.ca/programs-courses/detail.cfm?div_id=7&prog_id=40
College
Scanned
Program Size
Red River
College
(RRC)
Number of students
• Intake – 120 (40 for each of 3 intakes – September, January and June)
• Capacity – 70 in 1st year; 50 in 2nd year with 2 intakes (prior to 2013) • Graduates – 36 (with 2 intakes)
• Features contributing to retention – orientation sessions, Paths to Success program
Student Demographics
• % working P/T – 75%• % direct from high school – 35% • % mature (2nd career) – 20% • Ratio male to female – 55:45 • % international – 25%
Number of Faculty
• # f/t – 8• #p/t – 2 (1 shared; 1 contract for Nutrition)
• Teaching into program – for general business courses Communication, Computer Applications, Human Behavior • Shared with Hotel Restaurant management Program – Human
Resources, Restaurant Service
• Qualifications – Red Seal Chef, diploma or degree preferred • Typical faculty contact hours – 26 to 28 hrs./wk.
Algonquin
College
Number of students
• Intake – 270 (135 for each of 2 intakes – September & January / May pilot an additional intake in the spring)
• Capacity – 270 (about 20 drop out but some transfer in from one (1) year Culinary Skills program)
• Graduates – 127 for last intake of 135
• Features contributing to retention – student advisors, call home if absent for several days, tap into parents to support & encourage students
Student Demographics
• % working P/T – None stated • % direct from high school – 50%• % mature (2nd career) – 25% (increasing) • Ratio male to female – 50:50
Number of Faculty
• # f/t – 23• #p/t – 80 contract faculty (high number due to hour ceiling)
• Teaching into program – Only Communications courses taught outside of department
• Qualifications – min 5 years management experience; Red Seal; graduate of recognized culinary school
• Typical faculty contact hours – 16 to 18 hrs./wk.
Assiniboine
Community
College
(ACC)
Number of students
• Intake – 24 (September intake) • Capacity – 24
• Graduates – 16 average
• Features contributing to retention – Events in Grey Owl Restaurant; competitions
Student Demographics
• % working P/T – 50%• % direct from high school – 30%
• % mature (2nd career) – 70% non-sequential • Ratio male to female – 1:2
• % international – 0%
Number of Faculty
• # f/t – 2 (plus 1 educational assistant) • #p/t – None stated
• Teaching into program – None stated • Qualifications – Red Seal
• Typical faculty contact hours – 25 hrs./wk. (approximate)
Conestoga
College
Number of students
• Intake – 40 (September intake); another 40 enter the one (1) year certificate program that is the first year of the diploma
• Capacity – approximately 30, includes some who have transferred over from the certificate program; popular courses like International Cuisine
• Graduates – 28 to 30
• Features contributing to retention – great faculty; added more practical elements to 2nd year; enticing courses like International Cuisine and Menu Planning, Development and Implementation
Student Demographics
• % working P/T – 75% to 85% • % direct from high school – 65%• % mature (2nd career) – 27% come from other post-secondary programs; 1 or 2 applicants per year come from another career (this number is low since economy improved)
• % international – 3 students out of the 80 first year students (3.75%); this number is growing
Number of Faculty
• # f/t – 2 (plus 5 chef technologists who run the labs) • #p/t – None stated
• Teaching into program – business courses taught by faculty from Hospitality department
• Qualifications – Red Seal; industry experience; teaching experience; forward thinking / contemporary; for the last position hired, the College required a Master’s
• Typical faculty contact hours – 11 hrs./wk. plus coordinator duties; 14hrs/wk. for new faculty member
Georgian
College
Number of students
• Intake – 135 (115 September; 20 January) • Capacity – 135 in 1st year; 75 in 2nd year • Graduates – 35% of those entering 2nd year
• Features contributing to retention – semester abroad attracts 15 – 20 students; co-op keeps students motivated
Student Demographics
• % working P/T – 20 to 25% work in industry; another 5% in unrelated • % direct from high school – 60%
• % mature (2nd career) – 40% • Ratio male to female – 50:50 • % international – 10%
Number of Faculty
• # f/t – 5• #p/t – 8
• Teaching into program – for management, communications & accounting
• Qualifications – Red Seal mandatory; CCC benefit; relevant experience
• Typical faculty contact hours – 16 to 19 hrs./wk.
Holland
College
Number of students
• Intake – 120 (September intake)
• Capacity – 120 in 1st year; 100 in 2nd year • Graduates – 85 to 90% of 2nd year students
• Features contributing to retention - recruitment sessions stress the realities of working in the industry; student services provides academic support; assist out of province candidates with accommodation, etc.
Student Demographics
• % working P/T – 20 to 30 % • % direct from high school – 80%
• % mature (2nd career) – 10 to 15% and growing • Ratio male to female – 50:50
• % international – 5%
Number of Faculty
• # f/t – 21 Chef instructors; 2 business instructors • #p/t – none stated
• Teaching into program – none
• Qualifications – Red Seal; 10 – 12 years’ experience in a variety of settings; CAE or degree (if not, then complete CAE within 3 years) • Typical faculty contact hours – 22 to 25 hrs./wk. (not unionized)
Nova Scotia
Community
College
(NSCC)
Number of students
• Intake – 70 (September intake) combined for all campuses • Capacity – 70 in 1st year; 55 in 2nd year
• Graduates – 55
• Features contributing to retention – is an engaging program; retention is better when there is a lower student / teacher ratio – more
individualized attention
Student Demographics
• % working P/T – 25%• % direct from high school – 75% • % mature (2nd career) – 15% • Ratio male to female – 50:50 • % international – 10%
Number of Faculty
• # f/t – 9• # p/t – 0
• Teaching into program – faculty from other departments for business courses
• Qualifications – undergraduate degree, Red Seal, teaching experience preferred
• Typical faculty contact hours – 18 hrs./wk.
St. Clair
College
Number of students
• Intake – 120 (September intake) • Capacity – none stated
• Graduates – slightly more than 50% of intake
• Features contributing to retention – Just started a mid-semester review meeting with individual students who appear to be experiencing challenges; paid student mentors work with individual students to help them with issues such as math, English skills, etc.
Student Demographics
• % working P/T – 30%• % direct from high school – 90% • % mature (2nd career) – 10%
• Ratio male to female – 50:50 • % international – 4%
Number of Faculty
• # f/t – 3• # p/t – 4 (plus 3 technologists who take over lab classes after the first couple of hours of instructor demos, supervise practical portion of lab) • Teaching into program – none stated
• Qualifications – several Certified Chef de Cuisine; all journeypersons • Typical faculty contact hours – 18 hrs./wk.
Southern
Alberta
Institute of
Technology
(SAIT)
Polytechnic
Number of students
• Intake – 200 (September intake)
• Capacity – 200 in 1st year; 130 in 2nd year • Graduates – 125
Features contributing to retention – Mentor (students) assigned for
each home room for the year. They meet with students one-on-one
once a month and also during internship. They help direct students
to the most appropriate supports. Have noticed a 25% decrease in
attrition since implementing this strategy.
Student Demographics
• % working P/T – 30% (Significant funding available in Alberta, making it unnecessary for many students to work part time. School hires about 15 students.)
• % direct from high school – 70%
• % mature (2nd career) – 25% come with post-secondary degree • Ratio male to female – 30:70
• % international – 10%
Number of Faculty
• # f/t – 52 (plus 10 cooks assist with work in outlets) • # p/t – 0
• Teaching into program – none stated
• Qualifications – Number & types of competitions – international; 30% hold bachelor degrees; 15% hold master degrees; Adult Education Diplomas are completed after hired
• Typical faculty contact hours – 784 hrs./yr. (26 hrs./wk.) for lab instructors; 584 hrs./yr. (19.5 hrs./wk.) for classroom instructors
Vancouver
Community
College
(VCC)
Number of students
• Intake – 240 (monthly intake of 20) • Capacity – 240 (is 1 year program) • Graduates – 216 (90%)
• Features contributing to retention – Industry asks for credential from new employees – industry suggests VCC; entrance requirement is at least 100 industry hours – already have some commitment to industry
Student Demographics
• % working P/T – over 50% • % direct from high school – 50% • % mature (2nd career) – 25% • Ratio male to female – 60:40• % international – 3 separate cohorts of international students for different culinary programs offered by VCC - not part of domestic cohorts
Number of Faculty
• # f/t – 23 F/T Faculty; 3 Auxiliary instructors; 5 Assistant instructors; 2 F/T instructors for other needs – ESL, etc.
• # p/t – 1 Auxiliary instructor
• Teaching into program – none stated
• Qualifications – 10 years post Red Seal, 3 years minimum management in industry, minimum of high school diploma • Typical faculty contact hours – 25 hrs./wk.
