The mission of Butte College Foods and Nutrition Program is to provide high quality education and services to the community. This includes the following: • Offering required nutrition classes for nursing and child development majors as well as providing a GE science transfer credit. • Providing any student with current nutrition information that they can apply to personal and family health. • Forming educational alliances and partnerships with local and regional educational institutions and business communities.
Foods and Nutrition (FN) is a discipline within the Family and Consumer Studies Department at Butte College. FN offers classes that are used for GE and transfer credit to the UC/CSU systems as well as prerequisites for the nursing, allied health, and child development programs. Spring 2015, the Chancellor's Office approved a Nutrition and Dietetics AS-T degree which requires modification of FN2 and the development of a minimum of one additional 3-unit FN class to meet TMC requirements. Foods and Nutrition offers approximately 50 class sections annually, participates in Summer School and Winter Session, offers variety in class times and modalities, and is present on three campuses (Main, Chico and Glenn County). This is accomplished with two full-time faculty and 5-7 part-time instructors. FN are high demand courses. Sections typically fill early in the registration process and many sections have several students on the Wait List. Online classes are especially popular and historically demonstrate early fill rates. In recent years, FN class sections were reduced due to State budget shortfalls, and most recently due to an overall decline in student enrollment. The number of online sections make up approximately 25% of FN2 class offerings and 100% of FN50. The total percentage of online offerings is approximately 33%.
Considing the results of this assessment, faculty concur that mastery was achieved. We will continue to help students make the connection between diet and health. We will also continue to incorporate scientifiic-based recommendations as prevention /treatment guidelines.
Continued and future activities may include developing a heart-healthy diet, distinguishing healthy vs. unhealthy food sources of fat, and incorporating scholarly research articles that demonstrate the correlation between nutrition and chronic disease.
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College |
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Program |
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Indicator |
Source |
2013-2014 Performance |
Standard |
Five Year Goal |
Fall 2014 Performance |
Standard |
Five Year Goal |
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Course Success |
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- Overall |
PDR |
71.1% |
70% |
73% |
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- Transfer/GE |
PDR |
71.5% |
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73% |
65.5% |
65% |
70% |
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- CTE |
PDR |
75% |
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77% |
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- Basic Skills |
PDR |
51.7% |
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55% |
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- Distance Ed (all) |
PDR |
62.5% |
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64% |
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Persistence (Focused). Note: The Persistence (Focused) that is included in the PDR is a different indicator than the three-primary term persistence indicator, from the state Student Success Scorecard, that is used to measure institutional persistence. The Focused Persistence indicator measures the percentage of students that took a second course in a discipline within one year. There is no relationship between the college and program standards in this area. |
PDR |
72.6% (Three-Term) Scorecard |
67% (Three-Term) Scorecard |
75% (Three-Term) Scorecard |
7.6% |
5% |
8% |
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Degrees |
PDR |
1,455 |
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1,600 |
17 |
15 |
25 |
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Certificates |
PDR |
366 |
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475 |
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Developmental Strand Completion |
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- English |
State |
42% |
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45% |
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- Math |
State |
30.7% |
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33% |
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- ESL |
State |
25% |
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28% |
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Licensure Pass Rates |
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- Registered Nursing |
SC |
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- Licensed Vocational Nursing |
SC |
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- Respiratory Therapy |
SC |
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- Paramedic |
SC |
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- Cosmetology |
SC |
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- Welding |
SC |
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Job Placement Rates |
PIV |
70% |
65% |
72% |
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N/A
Enhancing a Culture of Completion and Academic Achievement
Supporting Student, Faculty, and Staff Success
Using Data-Informed Processes for Continuous Improvement
Maximizing Resources to Support Student Learning
Enhancing a Culture of Inclusiveness
The 2013 FN Validation Team Recommended:
That you continue your participation in the development of the Transfer Model Curriculum and seek opportunities to create new transfer and career pathways for our students.
An AS-T degree in Nutrition and Dietetics was launched at the State Level April 2015. In support of recommendations of CSU, Chico we have developed a Food Safety and Sanitation course and modified FN2 to meet TMC requirements. The AS-T degree is scheduled for approval at the February 22 Curriculum Committee meeting.
That you continue to explore and develop new ways to attract and retain a more diverse student population in your program, and that you identify and implement new strategies for improving the success of all students.
The department continues to have an articulation agreement with Pleasant Valley High School’s Culinary and Hospitality Pathway and is interested in prospecting more high schools in the surrounding area to expand with similar agreements. Roll out of the AS-T degree will enhance opportunities to market and to promote the program.
Explore the future of FN 50. There are requests from students to schedule a face-to-face class in addition to the two online classes. It might be helpful to explore whether FN 50 could fulfill a GE requirement in order to increase enrollment. Scheduling times may also affect fill rates.
Due to the demands of developing the AS-T degree, exploring options for the FN 50 class has not been a priority. The department will particpate in Curriculum Review next academic year at which time FN 50 will be evaluated. However, new courses are being developed to support the transfer degree and Child Development certificate program.
That the FN department continue your efforts to address the on-line success rates of students in FN 2 and FN 50.
A review of recent academic year reveals that the success rate between FN2 online and face-to-face modalities were similar. The design of the online class has been revised so that the first week of the semester provides students with a built-in orientation module which helps them develop skills in online learning. Results of the orientation will be evaluated at the end of the 2015-2016 academic year.
FN Department has addressed all the recommendations of the Validation Team and has no further actions to undertake.
The primary goal of the Foods and Nutrition Department is to continue to provide students with the opportunity to gain practical and scientific-based knowledge about the relationship between food, health, and disease prevention. Courses and programs in Foods and Nutrition are emerging due to the recently State-approved Nutrition and Dietetics AS-T degree and the need for a Maternal and Child Nutrition course to support Child Development's Child and Family Studies Certificate.
The Department has actively developed new courses to support the AS-T degree, and it is our goal that the degree will be a available for students during the 2016-2017 Academic Year. This includes modification of the Department's flagship course, FN 2, and newly developed FN 10 - Food Safety and Sanitation. Additionally, the Department is in the beginning stages of developing a Maternal and Child Nutrition class with projected offering timeline of spring 2017.
Strategy 1 - Retain Faculty and Plan for Future Growth
Due to the current and serious enrollment management situation facing California Community Colleges, the main goal of the FN program is to retain current faculty and strategically plan for growth; including new AS-T degree class offerings.
FN classes have high enrollment in numerous sections with face-to-face pedalogical caps of 50 per class. Online sections fill quickly. Both modalities have had significant waitlists.
The Nutrition and Dietetics AS-T degree was approved April 2015 which will increase new course offerings and require increased instruction.
Strategy 2 - Promote Student Success and Develop Student Advising
It is anticipated that the Nutrition and Dietetics AS-T degree will be offered during the 2016-2017 Academic Year. Addition of a transfer degree and a subsequent new course offering mandates the need for student advising and implementation of an Advisory Committee.
Supplemental instruction (SI) has shown to be an effective strategy for student success. FN continues to be a part of this program.
Addition of a transfer degree will require additional resources to develop advising documents, update the website, and foster community outreach.
SI students earn higher subject grades and withdraw less often than non-SI particpants. Unlike tutoring or other learning assistance, SI fosters interdependence among students and independent study skill development that supports student success beyond an individual course.
Strategy 3 - Expand Online Course Development
Due to new course development, student demand and the onset of the CCC Online Education Initiative (OEI), there is an need for additional online class offerings, and for associate faculty to teach fully online and /or to teach hybrid courses .
The AS-T degree and future Maternal and Child Nutrition class, as well as the Online Education Initiative (OEI) encourages the growth of online classes and the use of technology to maximize educational opportunities for students. One-third of FN classes are in the online format. Online sections fill quickly and online waitlists are high.
Full-time faculty currently instruct over 80% of online classes. It is important that the FN department be prepared for the increased demand for online classes and offer diverse learning modalities to meet current and future demands.
Strategy 4 - Develop New Course Offerings
In addition to FN10 - Food Safety and Sanitation, there is a need to develop additional nutrition classes to support the AS-T degree including Foodservice Administration and Elementary of Foods with Lab. Also a course in Maternal and Child Nutrition is required to fulfill Child Development's Child and Family Studies Certificate.
Food and Nutrition is in a unique position to meet the varying needs of the campus community. Courses covering lifecycle nutrition, nutrition and physical activity, sustainable nutrition, and others would benefit career and technical programs such as nursing, child development, and the public service academies. These classes would also encourage improved health and wellness within the Butte College Community.
Curriculum additions are in response to the state's TMC Nutrition and Dietetics degree, the needs of a Child Development certificate, and Program Review feedback.
FN faculty are Registered Dietitians and members of the Academy of Nutrition and Dietetics who have the background, proficiencies, and professional currency to develop and to teach these courses.
Strategy 5 - Implement AS-T Degree Marketing Plan and Advocate for Student Retention
Develop plans to market and promote the AS-T degree. Identifying strategies for student retention and success is an ongoing focus within the FN department.
Development of marketing materials will make students aware of careers in the field of nutrition and foodservice and promote class offerings to all stakeholders (students and community).
Retention of students is fundamental for Butte College to carry out its Mission. Ongoing assessments of student learning outcomes is a key component of student success.
Students are often unsuspecting of the expectations of higher education. Many students, especially those enrolled in online sections, would benefit from an initial face-to-face (f2f) orientation to assist them with the demands of online instrution and to foster retention and student success.
Strategy 6 - Construct a Nutrition and Food Science Lab at the Skyway Center
Food science lab space is an essential component of a competitive Nutrition and Dietetics AS-T degree. Currently, the best location would be the Skyway Center since unused space could be retrofitted to accommodate for an instrucitonal lab and vendors could easily distribute supplies.
Availability of a quality food science lab would also provide required facilities whereby the District can consider certification and credentialing programs as well as industry-based training.
A foods lab will enhance teaching and learning opportunities and offer students real-life skills to improve nutrition and foodservice outcomes.
Principles of Food with Lab is a core class in the Nutrition and Dietetics AS-T degree and has a C-ID Descriptor. Butte College will be less competitive in attracting and enrolling students in the AS-T degree without this vital teaching resource.
Unused space at the Skyway Center could be retrofitted to accommodate an instructional lab and provide vendors with ease of access for distribution of supplies.
Currently nutrition-related diseases are on the rise. Unhealthy eating is influenced by many factors including lack of food preparation and nutrition knowledge. The only way to eat well is to know how to prepare food, plan meals, and shop wisely. Teaching students and the community basic cooking techniques is an ideal way to improve their health and wellness knowledge.
Strategy 7 - Offer a Nutrition and Dietetics AS-T Degree (TMC)
The Nutrition and Dietetics AS-T degree is scheduled to be launched by the state February 2015. FN is actively working with CSU, Chico to align a quality transfer program.
The FN department is also closely working with Butte College's Curriculum team to development the transfer degree and to create required AS-T degree classes.
The Leadership Team at Butte College encourages departments to develop transfer degree programs to better serve our student population and our Community.
The Academic Senates for California Community Colleges and California State University has developed a state-wide, concerted effort to identify the course content for new associate degrees for transfer.
Strategy 8 - Reclassify the FN Department Chair to Chair IV
The FN Department Chair will be reclassified as a Chair IV to accurately reflect the amount of time and effort required to efficiently perform the duties of the position, to better serve the Department and Butte College, and to effectively develop the Nutrition and Dietetics AS-T degree.
The FN Department Chair receives 10% reassigned time to manage the department and to coordinate and develop new courses /programs. The reassigned time is not adequate to effectively perform the duties of the position; especially in light of a new AS-T degree.
In addition to the standard duties of department chair (ie., hiring, scheduling, evaluating associate faculty, completing District reports, and managing the department budget), the FN Department Chair attends two-hour weekly meeting, bi-monthly one-on-one Dean meetings, orders textbooks and serves as liaison between faculty and textbook publishers, and collaborates with Butte College and CSU, Chico regarding the development of the Nutrition and Dietetics AS-T TMC degree.
Each semester, the department chair is responsible for creating, organizing, and distributing SLO surveys to all faculty and is also responsible for collecting, analyzing survey results, and distributing results to faculty prior to Institute Day.
Fall 2015, the FN Department Chair completed three associate faculty formal evaluations, and two more are pending Spring 2016. The District provides $150 per evaluation that exceeds the maximum of two per year. It is evident that five evaluations per year is taxing, takes away from other Department duties, as well as classroom instruction and student interactions. While the $150 stipend is appreciated, it accounts for approximately three hours of the entire evaluation process. In reality the full process (pre-evaluation, observation, formal narrative, and post-evaluation) constitute approximately 10-12 hours /evaluation. In theory, three additional evaluations for the 2015-2016 academic year contribute to a minimum of 30 hours of the Department Chairs' obligation.
Ten percent reassigned time does not reasonably provide for the above obligations as well as allow for the development a quality AS-T degree, create new courses, expand the department, seek outside funding sources (ie, student equity and student success), and develop an advisory committee.
FN is the only Department assigned to the Chair V category.
Additional classroom space at both the Main Campus and the Chico Center is needed to support new course offerings.
NA
| Original Priority | Program, Unit, Area | Resource Type | Account Number | Object Code | One Time Augment | Ongoing Augment |
| Description | Supporting Rationale | Potential Alternative Funding Sources | Prioritization Criteria | |||
| 1 | FN | Operating Expenses | 11-000-520-1-130600 | 55820 | $3,000.00 | $0.00 |
| Marketing for AS-T degree and Program Growth | Nutrition and Dietetics is a newly approved AS-T degree that requires the development and implementation of a marketing plan. Success in the degree will require marketing to students and collaboration with Butte College constituents, CSU, Chico, and community stakeholders. |
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| 2 | FN | Equipment | 11-000-520-1-130600 | 54300 | $3,000.00 | $0.00 |
| Materials to support existing courses and new course development | To support and improve instruction of existing and new course offerings, instructional equipment is needed. Additions of the Food Safety and Food Sanitation and Child Nutrition courses will require new materials to address student learning outcomes and student success. |
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| 3 | FN | Personnel | 11-000-520-1-130600 | 51490 | $10,000.00 | $0.00 |
| Funds for Faculty Stipends | To support faculty in the development of new classes and to meet the requirements of the Nutrition and Dietetics AS-T degree. Due to student demand and Program Review Validation Team recommendations, there is a need to develop and offer new nutrition courses. There is a need for PT faculty to develop online classes to support student demand. Online students are often underprepared and overwhelmed with the online modality. F2F orientations will enhance student confidence, student success, and online course retention. |
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| 4 | FN | Personnel | 11-000-520-1-130600 | $0.00 | $10,000.00 | |
| Increase FN Chair to Classification IV | FN Chair Classificaiton V is not adequate to accommodate for the position demands. Preparation for the roll out of the Nutrition and Dietetics AS-T degree has already required a significant amount of research and planning. The State's projected approval date of February 2015 will only add to these demands. Without adequate support, development of the transfer degree will be delayed and unavailable to students. |
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| 5 | FN | Operating Expenses | 11-000-520-1-130600 | 54300 | $4,000.00 | $0.00 |
| Instructional Materials | In order to fully utilize a Food Demonstration Table, the department is in need of funds to purchase groceries for food science demonstrations. Nutrition is an emerging field and it is critical to maintain currency in instructional materials. |
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| 6 | FN | Equipment | 11-000-520-1-130600 | 56411 | $3,000.00 | $0.00 |
| Computer for FT /Online Faculty | Quality and efficient online classes require faculty to have current and efficient technology equipment. Software upgrades are needed to support online class development and instruction, especially in regards to ADA compliance. |
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| 7 | FN | Facilities | 11-000-520-1-130600 | $10,000,000.00 | $0.00 | |
| Construct a Food Science Lab | To provide a competitive Nutrition and Dietetics AS-T degree program, to improve student success, and to expand sustainablity as well as class offerings ***Accurate cost estimates cannot not be established without a projected location, lab design, and material requirements. |
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