CTE PROGRAM REVIEW PROGRAM TITLE CIP

PROGRAM TITLE: Hospitality Management and Meetings & Special Events Planning  CIP Code 52.0901 

DEGREES AND CERTIFICATES: 

Associate in Applied Science, Hospitality Management, CA400 

Certificate of Achievement, Hospitality Management, CA410 

Certificate of Completion, Hospitality Management, CA415 

Associate in Applied Science, Meeting & Special Events Planning, CA430 

Certificate of Completion, Meeting & Special Events Planning, CA431 

COURSE NAMES AND NUMBERS: 

HOSP 110 Service in the Hospitality Industry 

HOSP 112 Hospitality Food Preparation 

HOSP 120 Exploring the Hospitality Industry 

HOSP 160 Hotel and Restaurant Law 

HOSP 233 Management Accounting for the 

HOSP 236 Cost Control for the Hospitality Industry 

HOSP 240 Catering and Special Events Operations 

HOSP 246 Sales and Conventions Management 

HOSP 248 Event Planning 

HOSP 250 Management of Human Resources in the Hospitality Industry 

HOSP 252 Organizational Behavior in the Hospitality Industry 

HOSP 255 Hotel Organization and Front Office Management 

HOSP 271 Understanding Wines 

HOSP 285 Restaurant Development 

HOSP 291 Professional Development for the Hospitality Industry 

HOSP 295 Internship in Hospitality Management 

MISSION: The Hospitality Management program is designed to prepare individuals for technical, 

supervisory and managerial positions within the hospitality industry.  The program of study offers 

students  knowledge of both the theoretical and the practical facets of the industry.    

IMPROVEMENTS SINCE LAST REVIEW  

What improvements have been made since the last program review or provide reasons for other  program decisions?   

In the past five years, we have added a new degree program: Meeting and Special 

Events Planning as well as the certificate of the same program.  This has helped to 

differentiate the Hospitality Management and Culinary Arts Programs.  Additionally, 

we hired a second full‐time instructor for the program.  We have introduced a couple 

of new classes and have tweaked some of the existing classes to reflect more current 

industry needs, including additional professional field trips, more use of technology, 

and opportunities to network with current industry professionals.  Marketing for the 

program and the opportunities available in the Hospitality Industry was completed. 

CONTEXT FOR FUTURE IMPROVEMENTS   

QUALITY   

What are the objectives for the program, degrees and certificates and to what extent are they being  achieved? What strengths and weaknesses are apparent? 

One objective for the degree programs is to graduate students who are ready to begin working in a 

supervisory role within the hospitality industry.   

Another objective is to give students an understanding of the scope of the hospitality industry to allow 

students to see the breadth and variety of jobs available.   

Strengths of this program are the emphasis on practical experience, the management and legal theories 

addressed in core courses, the print resources from industry periodicals, and the availability of 

instructors to assist students with coursework and with job search.  Current weaknesses are 

documentation of progress, limitation of resources in regards to industry software programs (largely due 

to the variety of programs used in the industry) as well as limitation of large hospitality businesses in the 

Joliet area.   

Number of Students Completing Each Degree or Certificate by Year 

What assessments have been conducted and what improvements have been made as a result?  

One part of our program level assessment is tracking student success, post‐graduation through social 

media.   

What are the implications for change to the program, degrees, certificates, courses and curricula?   One step that must be taken is a computer lab for the Hospitality Management Program.  This will allow 

us to run software that is specific to this industry.  Another important step is to take the time and 

resources to make field trips to the Chicago area.    

How satisfied are employers with the preparation of graduates? What strengths and weaknesses are  apparent? 

Advisory committee members report satisfaction with our graduates and look for students from JJC 

when hiring.  See attached minutes from Spring 2011 advisory committee meeting.   

Principle Assessment Methods Used in Quality Assurance for this Program  

 Standardized assessments 

 Certification and licensure examination results 

 Writing samples 

 Portfolio evaluation 

 Course embedded questions 

 Student surveys 

X Analysis of enrollment, demographic, and cost data 

X Other, please specify: course projects  

CURRENCY AND RELEVANCY   

1. What trends are you seeing in the field/profession? (Identify sources.) 

The biggest challenge we will face in the next five years is the shift in educational expectations for 

Many large corporations require a Bachelor’s degree for the highest level positions whereas in the past, 

education was not one of the major requirements.  (Guest speakers have commented on this as well as 

job search bulletins).   

What are the implications for change to the program, degrees, certificates, courses and curricula?  To address this, we have a relationship with local 4‐year schools (including Kendall College and 

Roosevelt University) to allow students the opportunity to use credits earned at JJC toward their 

bachelor’s degrees at these schools.      

2. How does this program support achievement of JJC’s strategic goals? 

JJC Strategic Goals  1. Improve student success with an emphasis on enrollment, retention, graduation, and transfer  rates and effective teaching strategies and learning outcomes.  2. Increase institutional sustainability with an emphasis on obtaining necessary resources, state‐of‐ the‐art facilities, professional development, and environmental stewardship.  3. Increase and improve partnerships with organizations that support the college’s mission.  4. Utilize technology strategically to advance teaching and learning, expand online and alternative  delivery methods, and enable effective administrative and support services.  5. Improve the success of minority, underrepresented and underprepared student populations in  addition to closing the gap between high school and college performance.  6. Develop programs that anticipate and respond to labor market demand.   

Hospitality Program addresses goals 1, 5 and 6 of the Strategic goals.  For example, we spend extra time 

working with students who have disabilities, are in alternate family situations, and first generation 

college students.  In addition, we get these students involved in professional organizations where they 

can meet and network with future employers.   

What are the opportunities for change to the program, degrees, certificates, courses and curricula?   There is currently a demand for a Wedding Planning Certificate.  

3. How does this program contribute to programs in other fields? What are the opportunities for  collaboration? 

 We work with the Horticulture Department and utilize one of their courses as an elective for our 

degree.  We also work with the Culinary Department to orchestrate large fundraising events each 

semester.     

What are the implications for change to the program, degrees, certificates, courses and curricula? 

We are also considering a focus on the Audio‐Visual aspect of the special events industry which would 

allow us to collaborate with the theater, media, and technical departments.                   

      NEED 

1. What trends are apparent in the data regarding the NEED for the program?   

Advisory committee members report satisfaction with our graduates and look for students from JJC 

when hiring.  See attached minutes from Spring 2011 advisory committee meeting.              

COST 

1. What trends are apparent in the data regarding the COSTS for the program? What are the  implications for change to the program, degrees, certificates, courses and curricula?  

This is a fairly inexpensive program because we do not have a high need for space, materials, and 

equipment.  There may be an opportunity to conduct more courses online.   

PROGRAM IMPROVEMENT PLAN 

Proposed action plan for future improvements and an estimated timeline.   

In the next five years, we will be adding a Wedding Planning certificate.  Over the next year, we plan to 

continue to offer field trip opportunities to students and beginning in the 2011 fall semester most of the 

classes will be conducted in a computer lab setting to maximize the students’ access to current 

technology.  There is a potential to add an audio‐visual technology program or certificate as well as 

online course delivery.  Pursue relationships with four year schools to allow students to easily transfer.  

Meetings and Special Events  appears to have a new CIP Code: 52.0907 This needs to be confirmed with  Cecile and Sunnie Hunter and appropriate notice provided to  ICCB…Kristin 

As a result of the Program Review, select one of the following actions for this  program:  (Replace the box with an “X”.)  

Action  

X Continued with minor improvements 

 Significantly modified 

 Discontinue/eliminate 

 Place on inactive status 

 Schedule for further review 

Statewide Program Issues (if applicable) 

None 

Attachment   

Agenda

Joliet Junior College Culinary Arts/ Hospitality Department

Advisory Board.

Spring 2011 Meeting

March 29, 2011

1.

10:30 Greeting and Introductions: Chefs Ferrara and Bringas

2.

10:35 Chronicle of student achievements since our last meeting: Chef

McGreal

3.

10:45 BEST Partnership Program: Neil Kauffman

4.

10:50 Survey instrument requested by our trustees: Dr. Gena Proulx

5.

10:55 What are you looking for when you hire our students: Chef Bringas and

advisory board members

6.

11:05 Report on the progress of our new facility: Chef McGreal

7.

11:15 Sponsorships/Partnerships for the new CA/HOSP Facility: Chef

McGreal

8.

11: 20 Discussion of any new; classes, degrees or programs we should be

offering: Chef Bringas and advisory board members.

Culinary Arts and Hospitality Management Department

Joliet Junior College

March 29, 2011

Present:

__________Absent_________

Neal Kauffman Chef Peter Jeschke

Chef Mark McGill Chef Tracie

Tobin

Chef Fred Ferrara Chef Andy Chlebana

Chef Kim Fornero Chef David

Russell

Chef Paul Bringas Anne Gean

Dina Maleski Dr. Valerie

Roberson

Catherine Anderson Chef Keith Vonhoff

Chef Tim Bucci

Chef Albert Imming Chef Michael McGreal

Chef Mark Muszynski Chef Kyle Richardson

Chef John Anthony

Chef Allen Bild

Chef Scott LeCompte Chef Myk Banas

Dr. Gena Proulx Cecile Regner

Minutes:

Greeting and Introductions: Chefs Ferrara and Bringas

Chef Ferrara thanked everyone for attending and then asked members to introduce themselves

and state their position and their place of employment. Everyone introduced themselves and the

meeting was called to order at 10:45a.m.

Chronicle of student achievements: Chef McGreal

Hot Foods Team competed against a well known private institution from Chicago and won high

gold. The team will move on to the ACF Central Division convention in New Orleans in

mid-April to compete.

Our Knowledge Bowl Team will also represent Joliet Junior College at the same convention to

compete in mid-April.

Faculty members: Andy Chlebana will be appearing on the Food Network Channel on April 24.

He is competing with several chefs. Tune in to see who wins!

Tim Bucci and the other Olympic Team members took a gold metal at a recent competition and

are now preparing for a competition in Luxemburg.

Kyle Richardson is one of the finalists for Vice President of ACF Central Division

BEST Partnership Program: Neal Kauffman

Neal explained about the Program of Studies (see handout) for the culinary arts and hospitality

management classes. Some of the courses listed on the program of studies are classes that the

students can take in high school which can then be used for credit at JJC. Neal noted that

students taking these classes are more likely to enroll at JJC. The program of studies will be

updated on a yearly basis.

Neal also went on to say that at a recent meeting of the feeder schools, only 8 out of the 12

schools attended, Mike McGreal explained about the culinary arts classes so teachers/counselors

understood about the courses the high school students could take and receive dual credits at JJC.

It was also mentioned that a survey taken by the eight schools Mike had received ALL perfect

scores for his presentation.

Survey instrument requested by our trustees: Dr. Gena Proulx

Dr. Proulx thanked everyone on the work they do for our students. Dr. Proulx noted that the

trustee slated to attend the meeting was on vacation and unable to attend. The trustee feels

culinary and hospitality department is not reaching out to students in the field. A concern is that

graduates do not have an opportunity for high paying jobs in the district 525 area. The trustee

suggested that both Mike McGreal and Catherine Anderson survey the graduates before

graduation ceremonies on graduation evening. This trustee has come up with the survey

questions and Dr. Proulx noted that it has been given to JJC human resources department for

review. It was also noted that this trustee is willing to conduct the survey in person on that

evening. The survey instrument is only intended to provide additional information in order to

help the trustees make an informed decision about the new culinary/hospitality building project.

What are you looking for when you hire our students: Chef Bringas and board members

Chef McGreal approached the advisory board for their input on the program meeting the needs

of businesses.

Chef Bringas – felt strongly that the program meets the needs of businesses. He has

recruited and hired several students from the program.

Chef Myk Banas – noted that he is a graduate of the program. Program does indeed

prepare students for a career, the program has great instructors. Chef Banas noted how

affordable the program was for him. The higher priced institutions have a more modern kitchen

but in the long run JJC makes the culinary program affordable for those students that cannot

afford the higher priced institutions and are still able to do a great job with being a step behind

those students from more modern schools yet students are more experienced in producing

quantity production than some of the more higher priced institutions. A survey 6mos. after

graduation is not necessary, does not offer a true picture. The District 525 area is a depressed

region, high end jobs are not offered, the downtown Chicago area is where you will find the

higher paying positions.

Chef Ferrara – culinary students work their way up in the industry.

Chef Anthony – noted that he also is a former graduate of the program and his son is also

graduating from the program. Chef Anthony talked about when students graduate from the

program they are prepared as cooks; it takes passion and dedication to work your way up in the

field. Some students will have that passion and dedication others will not but students leave the

program prepared to work in the industry.

Catherine Anderson – this type of industry is a “pay your dues” industry and it takes time

to move up to higher end positions Students are given the skill set to acquire a job and move up

in the industry.

Chef LeCompte – talked about how the program has produced very skilled and trained

individuals. At Harrah’s when he is hiring he particularly looks at where the individual has

learned their skill and always looks favorably on those individuals coming from the culinary arts

the higher cost schools.

Chef Bild – is a top educator in the high school level. JJC culinary program is his choice

for his students looking to go to a culinary school. JJC does not have recruiters trying to razzle,

dazzle students. Chef Bild noted that the department gives the skill set to students to compete

with other schools at a national level.

Chef Jeschke – it is hard for other schools to compete with JJC; other schools promise

more than what they can deliver. JJC has a very high level of instructors.

Chef Richardson – also noted that the program gives

Chef Imming – suggested that the trustee meet with him and other board members at a

lunch to discuss further the trustee’s concerns. Both Chefs Imming and Richardson noted that

the program gives students a solid foundation on which to build a career.

Chef Ferrara noted to Dr. Proulx that he will compile a list of graduates working in the industry

and present to her as soon as possible.

Dr. Proulx thanked the board for their input and noted that the consensus was that a survey is not

necessary.

Report on the progress of our new facility: Chef McGreal

Chef McGreal suggested that after the tasting he will take the board to the area where the

building will be and explain what is being build.

Sponsorships/Partnerships for the new CA/Hosp Facility: Chef McGreal

The program is looking for sponsorships/partnerships for the new building. Chef McGreal asked

those present to see if they can speak with some of their contacts for a possible

sponsorship/partnership to help defray some of the costs. The program is anticipated go grow

50% larger when we have the new facility and is more in line with new technology.

Chef McGreal suggested to possibly having the architects attend the next advisory meeting to

give a presentation of the facility.

Discussion of any new classes, degrees or programs culinary should be offering: Chef

Bringas

Chef Bringas noted that the basic skills taught currently are sufficient.

Chef Imming asked about the pastry degree. The board was advised that the degree is in process.

Discussion on improving the pastry degree to be inline with the business aspect to be

incorporated.

Chef LeCompte discussed future partnership with culinary program for producing products

having them delivered and/or pickup by Harrah’s. This would need to be discussed further with

Harrah’s management and the culinary department.

Chef Jeschke noted that students need to have skills to do a real world production line. JJC

already incorporates this in their program. Further discussions were continued at the spring gala

tasting/lunch.