St. Louis Community College ? Forest Park, AAS, Hospitality Studies: Baking and Pastry Arts
Form NP
NEW PROGRAM PROPOSAL FORM
Sponsoring Institution(s):__St. Louis Community College
Program Title:___Hospitality Studies: Baking and Pastry Arts_
Degree/Certificate:___Associate of Applied Science
Options:___N/A
Delivery Site(s):__St. Louis Community College at Forest Park
CIP Classification:____120501_ (Please provide a CIP code)
Implementation Date:__August, 2007
Cooperative Partners:___N/A
Expected Date of First Graduation:___May, 2008
AUTHORIZATION
Dr. John Ganio, Vice Chancellor, Education
Casey Shiller (314) 644-9069
Form SE
STUDENT ENROLLMENT PROJECTIONS
| Year |
1 |
2 |
3 |
4 |
5 |
Full Time |
12 |
18 |
22 |
30 |
34 |
Part Time |
5 |
9 |
11 |
15 |
17 |
Total |
17 |
27 |
33 |
45 |
51 |
Form PS
PROGRAM STRUCTURE
A. Total credits required for graduation: ___69
B. Residency requirements, if any: __standard St. Louis Community College requirements
C. General education: Total credits: ___20
ENG: 101 College Composition I - 3 credit hours
COM: 101 Oral Communication I - 3 credit hours
MTH: 108 Elementary Applied Math - 3 credit hours
PSI: 101 Physical Science Lecture - 3 credit hours
PSY: 200 General Psychology - 3 credit hours
XXX: xxx Missouri State Requirement - 3 credit hours
PE: xxx Physical Education Activity - 2 credit hours
D. Major requirements: Total credits: ___45
HRM: 134 Introduction to the Hospitality Industry - 3 credit hours
CUL: 101 Safety and Sanitation - 1 credit hours
HRM: 201 Problems of Hospitality Management - 3 credit hours
HRM: 205 Operational Cost Control - 3 credit hours
HRM: 128 Nutrition - 3 credit hours
ART: 107 Design I - 2 credit hours
BAP: 101 Introduction to Baking Theory and Nutrition - 4 credit hours
BAP: 105 Breads, Rolls, and Bakeries - 3 credit hours
BAP: 110 Production Pastry Techniques - 3 credit hours
BAP: 115 Cake Production and Decoration - 3 credit hours
BAP: 201 Artisan and Decorative Bread - 2 credit hours
BAP: 205 Ice Cream and Frozen Desserts - 2 credit hours
BAP: 210 Chocolates and Pralines - 2 credit hours
BAP: 215 Contemporary Plated Desserts - 2 credit hours
BAP: 220 Showpieces and Confectionary Art - 2 credit hours
BAP: 250 Dessert Buffet Presentation - 7 credit hours
E. Free elective credits: __4__ (Sum of C, D, and E should equal A.)
F. Requirements for thesis, internship or other capstone experience:__N/A
G. Any unique features such as interdepartmental cooperation: ___The Baking and Pastry Arts curriculum facilitates cooperation with the Hotel/Restaurant Management, Culinary Arts, and Art departments.
Form FP
FINANCIAL PROJECTIONS (Deleted)
Form PG
PROGRAM CHARACTERISTICS AND PERFORMANCE GOALS
Institution Name___St. Louis Community College
Program Name__Hospitality Studies: Baking and Pastry Arts
Date _September 4, 2007
(Although all of the following guidelines may not be applicable to the proposed program, please carefully consider the elements in each area and respond as completely as possible in the format below. Quantification of performance goals should be included wherever possible.)
Student Preparation
- Any special admissions procedures or student qualifications required for this program which exceed regular university admissions, standards, e.g., ACT score, completion of core curriculum, portfolio, personal interview, etc. Please note if no special preparation will be required.
- No special preparation required
- Characteristics of a specific population tobe served, if applicable.
- The AAS in Baking and Pastry Arts is meant to develop aspiring Pastry Chefs. Any individual that possesses the drive, ambition, and professionalism to become a foodservice specialist with a concentration in baking and pastry arts will succeed in the program.
Faculty Characteristics
- Any special requirements (degree status,training, etc.) for assignment of teaching for this degree/certificate.
- Full time faculty assignment requires a Bachelors degree in a hospitality industry related major, and a minimum of five years of industry experience in the baking and pastry field.
- Adjunct faculty assignment requires demonstrated proficiency in baking and pastry field along with five years of industry experience.
- Estimated percentage of credit hours that will be assigned to full time faculty. Please use the term "full time faculty" (and not FTE) in your descriptions here.
- Full time baking and pastry faculty will teach 100% baking and pastry arts-related courses.
- Expectations for professional activities,special student contact, teaching/learning innovation.
- Full time faculty required to possess and maintain vocational teaching certificate.
- It is advised for faculty to become active in local and national organizations, such as the American Culinary Federation.
Enrollment Projections
- Student FTE majoring in program by the end of five years.
- Percent of full time and part time enrollment by the end of five years.
- 67% full-time and 33% part-time
Student and Program Outcomes
- Number of graduates per annum at three and five years after implementation.
- Special skills specific to the program.
- Reading, Writing, Math, Communication, Food Science- Chemistry, Nutrition, Culinary Terminology, Social Interaction, Decision Making, Listening/Comprehension, Time Management, Organizational Skills, Assertiveness, Basic Culinary Skills, Proper Knowledge and Use of Tools and Equipment, Measuring Skills, Food Safety and Sanitation, Proper Career Expectations, and Product Identification
- Proportion of students who will achieve licensing, certification, or registration.
- 100% of graduates are eligible to receive the certification of Certified pastry Culinarian through the American Culinary Federation
- Performance on national and/or local assessments, e.g., percent of students scoring above the 50th percentile on normed tests; percent of students achieving minimal cut-scores oncriterion-referenced tests. Include expected results on assessments of general education and on exit assessments in a particular discipline as well as the name of any nationally recognized assessments used.
- Students who complete the AAS in Baking and Pastry Arts will have demonstrated competency in their field as indicated by satisfactory performance on a collective of course-level assessments. In addition to collective satisfactory completion of course-level assessments within the program, additional program-level assessment of student competency for this program requires students maintain an overall cumulative grade of 70% or higher in each laboratory-based course to advance to a successive laboratory course.
- Placement rates in related fields, in other fields, unemployed.
- 90% in related fields, 10% in other fields or unemployed
- Transfer rates, continuous study.
- Lifelong learning and continuing education is mandatory to maintain professional certification in career field.
Program Accreditation
- Institutional plans for accreditation, if applicable, including accrediting agency and timeline. If there are no plans to seek specialized accreditation, please provide reasons.
- St. Louis Community College requires that a formal review of all Career and Technical Education (CTE) programs be conducted every five years and that the results of this program review process be documented and presented to the VCE/Presidents’ Council for their response to recommendations made as result of the program review process. Documentation of program review will be kept on file in the College’s Division of Career and Technical Education office. In addition to the five-year review cycle, all CTE program coordinators are to review core data indicators for their CTE programs on an annual basis and to address with appropriate administrative staff any problems indicated by the data. Division-level assessment plans will incorporate recommendations developed in response to annual program-level assessment.
- St. Louis Community College is also accredited through the American Culinary Federation Foundation Accrediting Commission. Culinary or foodservice programs that are accredited by the ACFFAC have been reviewed against established standards. These programs undergo a self-evaluation and report their findings to the ACFFAC. The ACFFAC then authorizes a fact-finding team to visit the school to verify compliance with the standards. The self-evaluation, the report of the fact-finding team, and the program response to the fact-finding report, are studied. The ACFFAC then grants accreditation to programs that meet the published standards.
Alumni and Employer Survey
- Expected satisfaction rates for alumni,including timing and method of surveys
- Expected satisfaction rates for employers,including timing and method of surveys
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