Program & Curriculum Development. Face Validation Culinary Arts

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Face Validation at Red River College

The Face Validation process is designed to be a non-intervention, low consultation element of the Quality Assurance in Curriculum model at Red River College. Face Validation assesses a program against its own standards and those of similar programs. The elements of the Face Validation process are:

Environmental scan - A form of peer review that determines the conformance of RRC programs with similar programs offered by other colleges

Employment Prospects - Employment information retrieved from the federal

government’s Labour Market Information (LMI) system is used to report on the local and national employment prospects for the occupation(s) that the program graduates will be prepared to enter.

Good Practices in Curriculum Indicators - A checklist of practices that help to ensure that a program's curriculum is current and relevant to the industry sector it serves, and reflects new curriculum approaches identified in the College’s current operational plan. Data Configuration and Benchmarking - Program data is reported on and

benchmarked against College-wide standards (program performance compared to the average performance of similar College programs). These reports are prepared by Red River College’s Research and Planning Department and are based on enrolment and learner outcomes data available through the Student Information System and learner satisfaction data available through the Graduate Satisfaction and Employment Survey and the Student Evaluation of Program Survey. The reports include data on:

1. Program Demand 2. Enrolments 3. Graduates

4. Retention and Graduation

5. Selected Indicators of Satisfaction 6. Graduate Employment

It should be noted that these reports are based on data that is available for the most current 5-year reporting period and, as a result of variances in the currency of available data, the reporting period for the learner outcomes and satisfaction is one year behind that found for the enrolment.

The reports that are produced as a result of the Face Validation process will assist Deans and Chairs in assessing the overall health of their programs, and can serve to provide them with direction for program improvement.

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Culinary Arts Program Description ... 1

Face Validation Summary ... 2

Environmental Scan Analysis ... 2

Employment Prospects ... 3

Good Practices in Curriculum Indicators ... 3

Data Configuration and Benchmarking Analysis... 3

Environmental Scan ... 6

Employment Prospects ... 18

Good Practice in Curriculum Indicators ... 19

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Glossary of Terms

New Applications: The number of new applications that were received between July 1 and June 30 - does not include those applications that were received in previous years and remain active.

New Completed Applications: The number of new applicants who have completed the application process.

Quotas: The enrolment quotas that were established for the first year of the program. Enrolments: The number of students who were enrolled in the first year of the program. Graduates: The number of students who met the requirements for graduation.

Retention Rate: The proportion of all students who first enrolled in a given academic year and who remained enrolled for the duration of their program.

Attrition Rate: The proportion of all students who first enrolled in a given academic year and who discontinued enrolment prior to the completion of their program.

Non-Graduation Rate: The proportion of all students who first enrolled in a given academic year and who did not receive a diploma or certificate, either because they did not meet the requirements for graduation or they did not apply to graduate.

Graduation Rate: The proportion of all students who first enrolled in a given academic year and who met the requirements for graduation, applied to graduate and received a certificate or diploma.

College Conformance Range: The College Conformance Range is the benchmark that has been established for use when comparing an individual program’s performance to that of similar College programs. The range has been established at two standard deviations above and below the average rate for all certificate or diploma programs.

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Face Validation 2008-2009 – Culinary Arts

Culinary Arts Program Description

1

Culinary Arts develops introductory, advanced, and specialty culinary skills designed to

prepare students to meet the challenges of an increasingly sophisticated and

demanding hospitality industry. The program also offers courses in communications,

computer applications, plus introductory supervisory skills.

Students wishing to continue their education in RRC’s Hospitality and Restaurant

Management program are eligible for credit in common courses completed.

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Face Validation Summary

Face Validation Summary

The following are highlights taken from the Environmental Scan, Employment Prospects, Good Practices in Curriculum and Data and Benchmarking Analysis reports that comprise the Face Validation deliverables.

Environmental Scan Analysis

Colleges Scanned

Red River College (RRC) – Culinary Arts

George Brown College – Culinary Management Program Holland College – Culinary Arts

Northern Alberta Institute of Technology (NAIT) – Culinary Arts Nova Scotia Community College (NSCC) – Culinary Arts

Southern Alberta Institute of Technology (SAIT) – Professional Cooking Credential Awarded

All programs offer a diploma. RRC offers an optional one-year certificate exit.

Program Length

All programs are two year programs. SAIT has three semesters with a 16 week internship between the second and third semesters.

Program costs

Because of the varying formats of each website, tuition fees, materials, student service and auxiliary fees, books, supplies and incidentals such as laundry are represented in different categories. Program fees range from $7,319 (NSCC) to $16,854 (Holland College). RRC has the second highest fee at $14,029.

Entrance Requirements

All programs with the exception of SAIT require Grade 12 or equivalent. SAIT requires a Grade 10 minimum and mandatory attendance at a week-long orientation prior to the start of the first semester. RRC requires students to attend a mandatory information session. Holland requires a résumé including work and volunteer experience. Due to high demand, RRC programs are only open to Manitoba residents.

Program Delivery

All programs are full-time except for George Brown which offers a part-time option for the first year. NSCC offers some courses online.

Number of Intakes

Five (5) of the six programs have two (2) intakes, one in September and another in January/February.

Experiential Learning Component

RRC offers two paid co-op placements. Holland offers a paid internship. NSCC and SAIT offer an internship but did not indicate whether it is a paid internship. NAIT has a required 150 hour volunteer work experience which can be done in November/December or March/April. George

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Related Credentials

Students who successfully complete the RRC, NSCC, NAIT and SAIT programs will receive credit toward Provincial Apprenticeship. RRC graduates are eligible for Levels 1 and 2 Cook Apprenticeship. NAIT graduates are eligible to write the Level 3 apprenticeship exam. SAIT, RRC, GBC and HC have articulation agreements with universities. RRC graduates who wish to continue in the related Hospitality and Tourism Management program are eligible for credit transfer of common courses.

Employment Prospects

Employment prospects for chefs in Manitoba are expected to be good in the period 2008 - 2012. The National work prospects are rated fair.

Good Practices in Curriculum Indicators

Curriculum is reviewed twice a year and updates are ongoing. Additional contributions are also made via monthly meetings with the Canadian Culinary Federation Winnipeg Branch and industry and co-op partners.

Advisory committee meetings are held twice a year. The last meeting was in October 2008. The curriculum is aligned with the Professional Cooking National Occupational Standards. The curriculum is very relevant based on employer satisfaction of graduate skills and attitudes. Graduates receive credit for both levels of the Cook Apprentice program, allowing them to write their Red Seal exam once they have reached the required level of practical work hours.

Graduates also receive credit towards studies at Ryerson University.

Some courses offer RPL. Curriculum for all courses in the program is available on a 24 hour daily basis to all learners and instructors using The Learning Manager course management software.

Cook apprenticeship training is offered in the Aboriginal community of Nelson House, Manitoba.

Data Configuration and Benchmarking Analysis

This report provides the data and benchmarking analysis for the Culinary Arts program. Program data is reported on and benchmarked against College-wide standards (program

performance compared to the average performance of similar College programs). These reports are prepared by Research and Planning and are based on enrolment and learner outcomes data available through the Student Information System and learner satisfaction data available through the Graduate Satisfaction and Employment Survey and the Student Evaluation of Program Survey. The reports are a fundamental part of the College’s quality assurance system. The reports include data on:

I. Program Demand II. Enrolments III. Graduates

IV. Attrition, Retention and Graduation V. Selected Indicators of Satisfaction

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Face Validation Summary

It should be noted that these reports are based on the most current data for a 5-year reporting period and, as a result of variances in the currency of available data, the reporting period for the learner outcomes and satisfaction reports is one year behind that used for the program demand and enrolment reports.

The full Data Configuration and Benchmarking Report, as prepared by Research and Planning, can be found at the end of this document. The table on the next page is an excerpt from that report that summarizes information from 12 of the data series and provides a score for comparison with other College diploma programs.

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Environmental Scan

Environmental Scan

RRC GEORGE BROWN HOLLAND

College Red River College 2055 Notre Dame Ave Winnipeg, Manitoba, R3H 0J9

(204) 632-3960

Toll Free: (888) 515-7722

George Brown College Faculty of Hospitality & Tourism

300 Adelaide Street East, Room 111 Toronto, ON (416) 415-5000 Holland College 140 Weymouth Street Charlottetown, PE C1A 4Z1 URL http://me.rrc.mb.ca/Catalogue /ProgramInfo.aspx?Region Code=WPG&ProgCode=CULAF-DP http://www.georgebrown.ca /Marketing/FTCal/chefschool /H100.aspx http://www.hollandc.pe.ca/ admissions/full_time_programs /culinary_arts/index.php - contact

Program Culinary Arts Culinary Management

Program Culinary Arts Credential Diploma o Optional one-year Certificate exit Diploma Diploma

Program Fees Year 1

Tuition $5,698.00 Books and Supplies

$1,625.00 Other Fees* $97.00 Year 2

Tuition $ 6,104.00 Books and Supplies

$505.00 * _{Fees for the Certified}

Food Handler Training Program Level 1 ($32.00), and Emergency First Aid Course ($65.00).

Year 1

Tuition, materials, student service and auxiliary fees: $ 3,725.00 Uniforms: $100-$125 Knives: $175-$200 Small wares: $50 Books: $400 Black safety shoes: $100 Year 2

Tuition Not stated

Year 1

Tuition $5,500.00 Student Union & Health Insurance Fee $357.00 Lab fee $900.00 Leased Books $190.00 Purchased Books $450.00 Knives $150.00 Uniforms & Laundry $1,000.00

Total: $8,547.00 Year 2

Tuition $5,500.00 Student Union & Health Insurance Fee $357.00 Lab fee $900.00 Graduation fee $75.00 Leased Books $200.00 Purchased Books $90.00 Knives $150.00 Uniforms & Laundry

$935.00 Total: $8,107.00

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NAIT NOVA SCOTIA SAIT

Northern Alberta Institute of Technology

School of Hospitality and Culinary Arts

11762 - 106 Street Edmonton, Alberta, T5G 2R1

(780) 471-7655

Nova Scotia Community College

Akerley Campus 21 Woodlawn Road Dartmouth, Nova Scotia B2W 2R7

(902) 491-4935

Southern Alberta Institute Of Technology 1301 16th Ave NW Calgary, Alberta, T2M 0L4 (Main Campus) http://www.nait.ca/program _home_11824.htm http://www.nscc.ca/Learning_ Programs/Programs/PlanDescr .aspx?prg=CULA&pln=CULINARTS http://www.sait.ab.ca/ pages/cometosait/academic/ diplomas/acpk.shtml

Culinary Arts Culinary Arts Professional Cooking

Diploma Diploma Diploma

Year 1 Tuition $3,684.00 Books/supplies/program fees $1,360.00 SA fee $241.00 Health/Dental $206.00 Year 2 Tuition $3,684.00 Books/supplies/program fees $910.00 SA fee $241.00 Health/Dental $206.00 Year 1 Tuition $2,700.00 SA and Health fee $286.00 Textbooks/uniforms

/knives $730.00 Food Handlers $32.00 Co-op fee

$360.00

Junior Chefs Association Fee $25.00 Year 2

Tuition $2,700.00 SA and Health fees

$286.00 Textbooks $175.00 Junior Chefs Association Fee $25.00 Year 1 Tuition $4,298.00 SAIT fees $315 00 Student Association fees $341.00 Total $4,954.00 Year 2 Tuition $2,291.00 SAIT fees $315.00 Student Association fee) $341.00 Books and Supplies are approximately $900.00 Total $2,947.00

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Entrance Requirements Regular Admission 1. Manitoba Grade 12 and 2. A mandatory information session provided by the Hospitality Department Ontario Secondary School Diploma or equivalent* o Grade 12 English (C or U) o Grade 11 Math (M or U) or o Grade 12 (C or U) Applicants not meeting

the academic

requirements may also qualify for admission through completion of the Hospitality Services program (H101) with an overall 3.0 grade point average.

Grade 12 or equivalent with credits at or above the general level Ability to perform physically challenging tasks Applicants may be required to participate in a group or individual interview process Résumé including work

and volunteer experience with applicable dates, membership in groups, associations or athletics, awards and distinctions, and any other information about yourself relevant to the program.

Pre-requisite Skills

Should enjoy cooking, working with your hands, and have good

manipulative skills Good physical condition

is essential

Able to work under pressure

Able to work as part of a team with the potential to supervise, motivate, and train others as your career develops.

Not stated Not stated

Special Selection Criteria

Due to high demand, this program is open to Manitoba residents only.

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A minimum combined average of 65% in Grade 12 English and Math.

High School Graduation Diploma or equivalent. Graduates of NSCC's

Cooking Certificate program are eligible to apply for direct

admission to the second-year of this program.

A minimum of 35 Alberta high school credits with at least 50% in the following courses or their equivalents:

o Pure Math 10 or

o Applied Math 10 and

o English Language Arts 10-1 or English Language Arts 10-2 or

o Humanities 10. All applicants to SAIT

Polytechnic must demonstrate English Language Proficiency prior to admission, including students educated in Canada. English Language Proficiency is a

requirement for all SAIT Polytechnic programs. Not stated Not stated An orientation week prior

to first semester includes a pre-math test, which is a prerequisite for KMGT-225. A standard Career Investigation is required. o The Career Investigation is a report applicants prepare as part of the student selection process for over-

Not stated All applicants are required to attend an interview with a representative of the Professional Cooking Program

Applicants who are successful in gaining

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Special Selection Criteria (cont’d) Structure Length of Program 2 years 2 years o 4 semesters 2 years Options for taking program Full-time (continuous) o Laptop delivery Full-time Part-time o Continuing Education offers the first year of this diploma in evening and weekend courses throughout the year.

Not stated

Program Streams

Not stated Not stated Not stated

Number of intakes

January and September intakes

September and January intakes

September and February intakes

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subscribed full-time programs at NAIT.

admission must provide proof of the following prior to the start of classes. Attend a Student-for-a-Day tour. Submit a Career Investigation Report. Provide a current

resume with references.

2 years

o 4 semesters of 16 weeks

2 years 56 weeks

o The program consists of three semesters. The first and second semesters are taken in succession, followed by a 16-week internship and then the third semester. Full-time

o Students spend 30 hours per week in class instruction.

Full-time Online

o Some courses may be offered online

Not stated

Not stated Not stated Not stated

Two intakes per year

o September and January

o 15:1 student/ instructor ratio

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Experiential learning component

2 paid co-op work placements

o Students will spend a minimum of 400 hours in a paid culinary industry-specific work placement

Not stated All students are required to complete a mandatory term of paid internship in a work environment related to their field of study.

The placement occurs between the end of the first year and the beginning of second year.

Program Courses

Courses Credit Hours Year 1 Term 1 Communication 4 Garde Manger 6 Basic Food Preparation 5 Culinary Computer Applications 4 Introduction to Culinary Arts 3 WHMIS Workshop 0 Certified Food Handler

Training Program 0 Emergency First

Aid 0 Fire Safety 0 Term 2

Nutrition for Culinary Professions 3 Meatcutting & Febrication 5 Restaurant Cooking 5 Patisserie 1 5 Human Behaviour Hospitality 3 Term 3 Semester 1

Computer Skills and Applications

Nutrition and Lifestyle Banquet and Production

Kitchen I Fundamentals of Butchery Culinary Skills I Theory of Food I Sanitation First Aid/Heartsaver CPR Math Foundations English Skills Semester 2 Culinary Desserts Banquet and Production

Kitchen II Culinary Skills II Theory of Food II Food, Beverage and

Labour Cost Control Art of Eating and Dining –

Wines: History and Production*

Career Prep College English

Culinary Industry Certifications

Culinary Arts Internship Information Technology Food Math Entremetier Baking Business Communications Cold Cuisine I Stocks, Soups and

Sauces

Breakfast Cookery Meat and Seafood

Identification and Fabrication

Food Production and Service

Nutrition for the Culinary Professional

Food and Beverage Service

Food, Beverage, and Labour

Cost Control Human Resource

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Volunteer work

experience takes place each year in:

o November – December

o March – April Students have five

weeks in which to complete the 150-hour work experience requirement.

5 month co-op

placement between Year 1 and Year2.

o The goal of the five-month co-op

placement is to have students work under a qualified Journeyperson, thus receiving credit toward the journeyperson requirements of Nova Scotia's Apprenticeship Training Division.

The program includes a mandatory eight-week internship which is taken through the semester break.

Hours/Credits Semester 1

Professional Cook Theory I 40/2.5 Soup, Vegetables and

Starch Cookery 115/7.0 Range 115/7.0 Short Order 115/7.0 Cooking Fundamentals I 30/2.0 Sanitation 32/2.0 Organizational Behaviour I 42/2.5 Desserts 80/5.0 Semester 2 Garde Manger 80/5.0 Customer Service Skills 50/3.0 Meat Fabrication 30/2.0 Professional Experience 150/9.5 Nutrition 16/1.0 Semester 3

International Cuisine and Culture 120/7.5 Cold Buffet/Culinary Design 120/7.5 Dining Room Cuisine 120/7.5 Communications I 30hrs Introduction Human Relations 30hrs Computer Applications I 30hrs Spreadsheets I 30hrs Safety & Sani/Tools &

Equip 30hrs Basic Cooking

Principles 60 hrs Vegetables, Fruit &

Starches I 60 hrs Cold Kitchen/

Pantry I 60 hrs Baking 60 hrs Nutrition 60 hrs Eggs & Breakfast

Cookery 30hrs Meat Poultry &

Game I 30hrs Wines 30hrs Stocks & Soups 30hrs Sauces 30hrs Fish & Seafood 60 hrs Vegetables, Fruit &

Starches II 60 hrs Cold Kitchen/

Pantry II 30 hrs

Unit Course Credits Semester 1

Breakfast Cookery 4.5 Vegetables and Pastas

4.5

Cold Foods I 4.5 Soups and Stocks 4.5 Hot Foods I 4.5 Emergency First

Aid/Heartsaver 0.5 Food Safety and

Sanitation 1.0 Trade Calculations 1.0 Kitchen Orientation 1.0 Kitchen Safety 0.5 Semester 1 Total 26.5 Semester 2 Business Communications 1.0 Meat Portioning 4.5 Hot Food II 4.5 Line Cookery 4.5 Baking 4.5 Culinary Perspectives 4.5 Kitchen Management II 1.5 Nutrition 1.0 Semester 2 Total 26.0

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Courses (cont’d) Credit Hours Year 2

Term 4

Advance Culinary Skills 1 6 Canadian Regional &

Seasonal Cuisine 5 Charcuterie & Buffets 3 Menu Development 4 Inventory Management 4 Term 5 Advanced Culinary Skills 2 6 Kitchen Layout &

Design 2 Patisserie 2 6 Restaurant Service 4 Human Resource Management 4 Co-Operative Education 2 9 Term 6 Advanced Culinary Skills 2 6 Kitchen layout &

Design 2 Patisserie 2 6 Restaurant Service 4 Human Resource

Management 4 AC-066 Accreditation for

Level 1 and 2 App Cook 0 Co-operative

Education 2

Semester 3 Food for Special

Events and Catering Culinary Cultures of the

World Patisserie Production and Management Business Entrepreneurship/ Menu Management Industry Mentor/Externship General Education Elective Semester 4 Business Communications Food, Wine and

Beverage Pairing

Essential Flavours of the Modern Kitchen

Hospitality Leadership General Education

Elective

* Approximately $100 is required to cover dining expenses at three of their industry partners restaurants.

Menu Planning and Equipment

Fish and Seafood Soups, Stocks and

Flavourings Cold Cuisine II International Cuisine Meat, Game, and

Poultry

Wine Appreciation Canadian Hospitality

Law

Industry Affiliations/Related Credentials Related

Credentials

Articulation Agreement:

o Ryerson University Accelerated ability to

write Red Seal Exam after meeting practical hours requirement Students who Graduates may be granted advanced standing at o Ryerson University

o Johnson & Wales University (with campuses in Rhode Ryerson University: o Graduates of Holland College's Culinary Arts program, who meet Ryerson University's entrance

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Hours/Credits Menu Management 16/1.0 Culinary Innovation 2/1.0 Semester 4 Introduction to Gastronomy 64/4.0 Contemporary Cuisine 120/7.5 Patisserie 120/7.5 Applied Computer Applications 20/1.5 Journeyman Exam Preparation 12/1.0 Purchasing Management 100/6.0

Patisserie & Plated Desserts 60 hrs Meat Poultry &

Game II 60 hrs a la carte 60 hrs Cooperative Education A 525 hrs Kitchen Management I 30 hrs Garde Manger/ Buffet 60 hrs Modern Cookery I 60 hrs Kitchen Management II 60 hrs Modern Cookery II 60hrs Restaurant Service I 60 hrs Restaurant Service II 60 hrs Intro to WHMIS 4 hrs Introduction to NS OH&S Act 4 hrs Food Handler's Course N/A Portfolio Development N/A

Standard First Aid, CPR Level A N/A

Unit Course Credits Professional Internship Professional Internship 8.0 Semester 3 Cold Foods II 4.5 Patisserie 4.5 Restaurant Lunch Preparation 5.5 Restaurant Dinner Preparation 5.5 Special Project/Fat Sculpture 0.5 Special Project/Ice Carving 0.5 Food and Beverage

Service 5.0 Kitchen Management III 1.5 Skill Building 1.5 Semester 3 Total 29.0 Program Total 89.5

The Culinary Arts diploma program has affiliations with George Brown College and Holland College.

NAIT's program provides an open door for culinary graduates seeking

Graduates of this program will be eligible for transfer credit upon registration in the Provincial Apprenticeship Program Through SAIT Polytechnic transfer agreements and institution partnerships, graduates of this

program may be eligible for credit at the following universities and

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Related Credentials (cont’d)

the program will receive credit for Levels 1 and 2 Cook Apprenticeship. Some of the courses

offered in Culinary Arts are identical to those offered in the College's Hospitality and Tourism Management program. Culinary Arts Students wishing to continue their education in that program are eligible for credit in common courses successfully completed.

Graduates of High School Vocational programs are eligible for advanced standing credit in this program.

Colorado and North Carolina), and other leading international universities.

Graduates may be eligible for direct entry into the Food and Nutrition Management program, if they have taken an accounting course, or the Culinary Arts – Italian or Culinary Arts – French programs

receive two years of credit toward the Bachelor of Commerce Degree in Hospitality and Tourism.

Accreditation Not stated Not stated Not stated

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degree certification in hospitality education. Graduates who earn the

Culinary Arts diploma may become members of the Canadian Culinary Federation of Chefs and Cooks

After completing the Culinary Arts program, a student may write the Third Year

Apprenticeship exam for a fee of $150. To

become a certified journeyman cook, students must complete additional required employment hours. colleges: o University of Calgary o University of New Brunswick, Saint John

Not stated Not stated Alberta Apprenticeship

has accredited this program for 1,716 hours toward your journeyman certification, including all technical training periods. April 15, 2009 December 23, 2008 January 27, 2009

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Employment Prospects

Employment Prospects

Manitoba1

Employment prospects for chefs are expected to be good in the period 2008 - 2012. Employment in Manitoba in 2008 is estimated at 630.

Economic conditions influence the demand for chefs. Given a positive outlook for the Manitoba economy over the forecast period it is anticipated that the demand for chefs will grow. Prospects are likely to be especially bright for chefs with training and experience in ethnic or regional cuisines. A small but growing demand exists for chefs to work in assisted living facilities that cater to elderly and or affluent citizens.

A proportionally larger share of jobs for chefs are located in Winnipeg. Across industries, the greatest concentration of chefs is in Accommodation and Food Services (71%).

National2 Current

Work prospects for chefs are rated fair because: Employment grew at an above-average rate.

Hourly wages ($13.71) are below the average ($18.07), and the rate of wage growth is close to the average.

The unemployment rate (5%) is above the 2004 average (7%). Outlook To 2009

Work prospects for chefs will continue to be fair because:

The employment growth rate will likely be close to the average.

The retirement rate will likely be below average, and the number of retiring workers should not contribute significantly to job openings.

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Face Validation 2008-2009 – Culinary Arts

Good Practice in Curriculum Indicators

Program Name: Culinary Arts

Indicator: The program employs a structured mechanism or mechanisms for curriculum

review and updates at the program level.

1. What mechanism(s) are employed at the program level to ensure that curriculum is updated on a regular basis?

On-going work of a Curriculum Development Committee Frequency of curriculum updates

Curriculum is reviewed twice a year by faculty and Chair /Dean.

Curriculum is updated on an ongoing basis. Instructors will find new resources which are incorporated into their courses. As learners indicate they have

problems with certain concepts or skills, new learning activities will be developed to help provide them with additional opportunities to practice. Since this is a practical, hands-on program, the recipes learners prepare in labs are updated on a regular basis to reflect the types of meals that customers are ordering in

restaurants.

While not as frequent, changes also occur at the course level in order to maintain currency and relevance to industry practices as well as to maximize opportunities for effective learning. For example, since the last curriculum validation, Basic Food Preparation 2 has been reworked into Canadian Regional and Seasonal Cuisine. While the original course was a good fit in the program when it was a first year course, with the change over to semesters, this course found itself in the second year. It was felt that a focus on regional and seasonal cuisine was more relevant and challenging for second year students. As well, changes to the timing of courses also occur. In the program’s first semester, the content of the Sushi and Sculptures course were added to the Garde Manger course, since the topics were closely related to the types of work done in the cold kitchen. The two weeks used to cover this course were then split between both Garde Manger and Basic Food Preparation. The content could easily be covered in the Garde Manger course with an additional week. This also provided the Basic Food Preparation course with an additional week of lab and classroom time, allowing students the opportunity to learn more effectively as the content was quite heavy and time to cover all topics was often quite tight.

Program instructors view courses to be organic and work to enhance course content on an ongoing basis to meet the needs of what is being done in industry as well as to address the changing needs of learners.

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Good Practice in Curriculum Indicators

Frequency of reviews Other

Indicator: The program employs a structured mechanism or mechanisms for industry

consultation and input into the curriculum.

2. Does the program have an active Advisory Committee? X Yes

No If no, why not?

3. How often does the Advisory Committee meet?

Twice a year

4. When was the last meeting of the Advisory Committee?

October 20 2008

5. In what other ways is industry consulted and/or is given the opportunity to provide input into the curriculum?

Monthly meetings with the CCFCC Canadian Culinary Federation Winnipeg Branch.

Industry meetings and meetings with co-op partners.

Indicator: The program endeavours to enhance curriculum by incorporating new approaches identified in the Red River College Operational Plan.

6. Which of the following curriculum approaches has the program incorporated or is in the process of incorporating?

a Curriculum is stated using learning outcomes format.

Yes

b College-wide learning outcomes (employability skills) are integrated into the curriculum.

Yes

c Recognition of Prior Learning (RPL) processes are used to award credit.

Some courses have established RPL processes.

d Course outlines follow the Standardized Course Outline Format approved in 2003.

Yes

e Curriculum is aligned with existing national and/or international standards.

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f Curriculum is articulated with other educational institutions.

Yes – graduates receive credit for both levels of the Cook Apprentice program, allowing them to write their Red Seal exam once they have reached the required level of practical work hours. Program graduates also receive credit towards studies at Ryerson University.

g Curriculum is relevant to the realities of a diverse workplace and a global marketplace.

Yes, students are exposed to diversity both in theoretical course concepts as well as through group project and practical lab work. This is reinforced through experiences in their Coop work terms, both locally as well as work done in other provinces or countries. Feedback from out-of-province and international

employers (as well as subsequent requests for additional Coop students) has indicated a high level of satisfaction with student skills and attitudes, helping to confirm that the program curriculum is meeting the needs of the global

marketplace.

h Curriculum is reflective of the diverse and evolving needs of Aboriginal students and communities.

Extended cooks apprenticeship training offered and applied at Nelson house, on side training

i Curriculum is presented using multiple delivery formats (e.g. print materials, A/V presentations, lectures, discussion, group projects etc.).

Yes – a variety of resources and methods are used, including print, Internet resources, practice activities and quizzes, videos, lectures, demonstrations, individual and group projects, hands-on practice, theory tests and authentic assessment methods.

j Curriculum is presented on-line as a complement to classroom, site-based delivery.

Yes – curriculum for all courses in the program is available on a 24 hour daily basis to all learners and instructors using The Learning Manager course

management software. This allows students to continue learning course content outside of formal class and lab hours.

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Data Configuration and Benchmarking Report

Data Configuration and Benchmarking Reports are prepared by Red River College’s Research and Planning Department for the Face Validation process. The report for the Culinary Arts program follows on the next page.

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Culinary Arts

Face Validation Data Configuration

and Benchmarking Report

Research & Planning

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Face Validation Data Configuration and Benchmarking Report Culinary Arts

Introduction

This report provides the data and benchmarking analysis for the Culinary Arts program.

Program data is reported on and benchmarked against College-wide standards (program performance compared to the average performance of similar College programs). These reports are prepared by

Research and Planning and are based on enrolment and learner outcomes data available through the Student Information System and learner satisfaction data available through the Graduate Satisfaction and

Employment Survey and the Student Evaluation of Program Survey. The reports are a fundamental part of the College’s quality assurance system.

The reports include data on:

1.0 Program Demand 2.0 Enrolments 3.0 Graduates

4.0 Attrition, Retention and Graduation 5.0 Selected Indicators of Satisfaction 6.0 Graduate Employment

7.0 Program Benchmarking

It should be noted that these reports are based on the most current data for a 5-year reporting period and, as a result of variances in the currency of available data, the reporting period for the learner outcomes and satisfaction reports is one year behind that used for the program demand and enrolment reports.

This report has been prepared by Red River College’s Research and Planning Department and any questions should be directed to the Research and Planning Department, 632-2500.

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Glossary

Attrition Rate - the number of students who prematurely terminated their enrolment divided by the total number of students enrolled for a given year.

Cooperation Rate - the number of returned surveys divided by the total number of delivered surveys. The Cooperation Rate takes into account undeliverable surveys due to incorrect contact information.

Graduation Rate - the number of students who met the requirements for graduation divided by the total number of students enrolled for a given year.

Non-graduation Rate - the number of students who completed their program but failed to complete all

graduation requirements divided by the total number of students enrolled for a given year.

Response Rate - the number of returned surveys divided by the total number of mailed surveys.

Retention Rate - the number of students who are currently on program, graduates or non-graduates, divided by the total number of students enrolled for a given year.

Standard Deviation - the square root of the average squared deviation from the mean – it is a statistic that tells you how tightly all the various samples are clustered around the mean in a set of data.

Table of effect sizes - The effect size indicates the direction and magnitude of the difference between the program score and the benchmark. (For an explanation of how the effect size is calculated see the note below the table.) A positive sign indicates that the program's mean was greater than the benchmark; a negative sign that the program's mean was below the benchmark. In practice, an effect size of less than .2 is often considered as near the average, less than .5 slightly above average, less than .8 above average, less than 1.2 much above average, and 1.2 or more as well above average.

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Technical Appendix

Student Evaluation of Program Survey

This report uses data from the Student Evaluation Program Survey (SEPS). The annual SEPS is part of Red River College’s commitment to understand the attitudes and feelings of students towards their college experiences.

Each year students, in all programs, are surveyed towards the end of their program of study to gather information on a wide variety of aspects of the College. The data are used across the College to improve programs and services to students. Selected questions from the survey are part of Program Face Validations and are used as key College performance indicators. The survey questionnaire includes demographic questions and forty-four questions concerning students’ experiences with College programs, facilities and services, as well as questions related to co-op or work placements/practicums or clinical placements.

Scope of the Survey: Students from certificate, diploma and advanced diploma programs, as well as from apprenticeship, no award and programs delivered in partnership with external agencies are surveyed during the last term of the program. Students of contract programs are surveyed.

Methodology: The survey is conducted annually during the last term of each program. To ensure anonymity

class time is allocated without the instructor being present. A student volunteer collects survey materials from each student and seals them in a return envelope directed to Research and Planning.

Response Rates: All program students who were in class were surveyed and a proportion of this population responded. The results in this report are based on those respondents. The survey methodology and fielding process does not allow for the calculation of response rates, although, anecdotally, most students in class respond.

Graduate Satisfaction and Employment Survey

As a component of understanding the experiences of RRC graduates, to assist in the evaluation of programs and to ensure public accountability, Red River College surveys its graduates on an annual basis. The survey collects data related to the graduates’ employment status, salary, occupation and skill use. Graduates are also asked to indicate their level of satisfaction with the education received at Red River College. The analyzed data from the completed and returned surveys are presented in an annual report for each program.

Scope of the Survey: Graduates from advanced diploma, diploma and certificate programs, as well as from programs delivered in partnership with external agencies were sent surveys six months following

graduation. The total number of graduates varies by year. Graduates from Apprenticeship programs and Academic Development Services are not included in the survey. Graduates from Continuing Education programs also participated in the survey, using a different survey instrument.

Methodology: The survey fielding consists of two phases. In the first phase a survey questionnaire and personalized letter are sent to each student who graduated. A second survey and letter is sent to those who did not respond to the initial request. In order to maximize the response rates for individual programs, phase 2 involves a telephone survey of the non-responding graduates to phase 1.

Response Rates: All program graduates were surveyed (this is a census) and a percentage of this population responds in each year. The results in this report are based on those respondents. The number of graduates responding varies from year to year with response rates1 tending to be between 60 – 75 percent and cooperation rates2 tending between 65 – 80 Percent.

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Retention, Attrition and Graduation Reporting System

Retention, Attrition and Graduation Reporting systems are not uncomplicated. In general, and for

illustration, retention rates are a measure of academic progression of a group of student from one period of time to the next, while graduation rates are a measure of those students successfully completing their academic program. There are several methodologies that are used by post-secondary educational

institutions to monitor and report. Such methodologies need a common set of definitions and a consistent application of tracking techniques across all programs in an institution.

One very common method used at many universities and college is a cohort system tracking system. In general, such systems track cohorts (the definition of the cohort may vary according to the subject of interest; however, the most common cohorts studied are first-time enrolments in a specified term and in a specific program) across time and do not track individual students. One method in a cohort system is to have retention rates considered as the percentage of students in a given cohort who persist over a specified time.

This is not the method used here at RRC. The student tracking method in place here was developed in conjunction with the Council of Post-Secondary Education and applies to all colleges in Manitoba. The system is a student flow model and tracks individual students (all students) over time to monitor retention, attrition, non-graduation and graduation rates.

The system tracks individual students from entry into a program to their final program status (for RRC and other Manitoba colleges: graduate, non-graduate, premature termination or on-program). The intent is follow as much as possible the “flow” of students as they pursue their college studies.

This system is more time consuming and intensive than a cohort system but does allow the College to understand how students really progress. What this means in programs where transfers and re-admissions occur is that an individual student’s progress through such programs is monitored. If a student graduates, he/she will be reported under the program that he/she graduates from and the student is removed from the count of entering students in the other program. For the other final program statuses, a student will be reported under the program he/she originally started in. This methodology is applied to all college

programs and is a consistent tracking system and is used to aggregate rates for official College reporting to COPSE.

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Program Benchmarking

The College program benchmarking system methodology was developed based on industry process control systems. The system was designed because of the need for College-wide consistently applied standards for programs to assist in improvement and to establish benchmarks that take into account variations from year to year and the nature of survey and student information system data.

The College has two levels of benchmarks, external benchmarks against comparable colleges for aggregate performance ratings and internal standards based on the college overall performance. Individual program performance is compared to the average performance of similar College programs.

This methodology has been adopted to apply to all programs. The overall method ensures the College is benchmarked externally and that academic programs are benchmarked internally against College wide benchmarks standardized within statistically defined parameters. Certificate programs are only compared to certificate programs and diploma programs are only compared to diploma programs.

Program & Curriculum Development. Face Validation Culinary Arts

Face Validation at Red River College

Table of Contents

Culinary Arts Program Description ... 1

Face Validation Summary ... 2

Environmental Scan ... 6

Employment Prospects ... 18

Good Practice in Curriculum Indicators ... 19

Glossary of Terms

Culinary Arts Program Description

Culinary Arts develops introductory, advanced, and specialty culinary skills designed to

prepare students to meet the challenges of an increasingly sophisticated and

demanding hospitality industry. The program also offers courses in communications,

computer applications, plus introductory supervisory skills.

Students wishing to continue their education in RRC’s Hospitality and Restaurant

Management program are eligible for credit in common courses completed.

Face Validation Summary

Environmental Scan Analysis

Employment Prospects

Good Practices in Curriculum Indicators

Data Configuration and Benchmarking Analysis

Environmental Scan

Employment Prospects

Good Practice in Curriculum Indicators

Data Configuration and Benchmarking Report

Culinary Arts

Face Validation Data Configuration

and Benchmarking Report

Research & Planning

Table of Contents

Introduction

Glossary

Technical Appendix