The mission of Butte College Foods and Nutrition Program is to provide high quality education and services to the community. This includes the following: 1. Promote and expand Foods and Nutrition’s AS-T Nutrition and Dietetics and AS Nutrition and Food Science degrees. 2. Research and explore career and technical opportunities in fields of food science, culinary arts, and hospitality management. 2. Offer required nutrition classes that support nursing, allied health, and child development majors as well as providing GE transfer credit. 3. Provide students with current nutrition information that can be applied to personal health and well-being. 4. Form academic alliances and partnerships with local and regional educational institutions and business communities.
The Foods and Nutrition Department (FN) provides various offerings to meet the needs of a diverse student population. FN provides an AS-T degree in Nutrition and Dietetics and an AS degree in Nutrition and Food Science. The AS-T and AS degrees are heavily concentrated with science courses including chemistry, anatomy, physiology, and microbiology. Students completing the AS-T degree satisfy prerequisites for a BS in Nutrition and Food Science and the Registered Dietitian Nutritionist (RDN) credential. General Education courses satisfy Butte College Associate degree requirements and/or GE criteria at transfer universities. FN classes also prepare students for career education programs, allied health professions, and careers in the culinary arts and hospitality industries. Course offerings include Nutrition (FN 2), Maternal and Child Nutrition (FN 8), Food Safety and Sanitation (FN 10), Introduction to Nutrition, Dietetics, and Food Science (FN 15), and Nutrition and Diet Therapy (FN 50). Foods and Nutrition offers approximately 45-50 class sections annually, participates in Summer School and Winter Session, offers varied class times and modalities (F2F and online), and is present on all three campuses (Main, Chico and Glenn County). This is accomplished with two full-time faculty and 5-7 associate faculty. Historically, FN are high demand courses which fill quickly. In recent semesters, FN f2f class sections were reduced due to an overall decline in student enrollment. Uniquely, online offerings continue to grow in popularity and the department has adjusted offerings to meet the demand. The number of online sections makes up approximately forty percent of class offerings. A limitation of FN’s AS-T degree is the lack of an instructional food science lab. The TMC for Nutrition and Dietetics includes a course outline for Principles of Food with Lab. Without a food science lab, students transfer without the basic skills of food science. Their food science coursework cannot begin until transfer to the university level. The addition of an instructional foods lab would also support expansion of nutrition management and food science courses. Culinology is an emerging degree program that blends culinary arts with food science and is shaping the future in the research and development of the food industry.The FN Department strongly encourages the college to construct laboratory space, or consider partnering with institutions that house industrial culinary facilities.
Perkins funds to explore the additon of a Culinary Arts program at Butte College
Community colleges with culinary programs provide students with specialized training and low-cost access to food, kitchen, and restaurant knowledge. The scope of culinary employment and advancement is vast. Culinary Schools.org indicates that the Associates Degree in Culinary Arts is the most often sought after program in the culinary sector. Associate degree programs not only prepare students for the culinary field, but also focus on mastery of basic college level courses in math, communication, science, and composition. Upon degree completion, graduates can seek culinary-related jobs or pursue further education at the Bachelor’s Degree level. An added benefit to many community college culinary programs is a student-run restaurant. Students obtain hands-on experience in food preparation and customer service while obtaining immediate feedback from their instructor and from their customers. Many campuses elect to charge their customers, which generate revenue for the college.
The California Community Colleges Chancellor’s Office includes Culinary Arts as one of their seven “Programs to Watch” and indicates that “nearly half of California community colleges offer a degree or certificate in a growing field.”
Today’s consumer places new values on food consumption which has created a shift in consumer food demands and purchases. The National Restaurant Association (NRA) reports that today’s menu trends are shifting from ingredient-based items to concept-based ideas. As per the NRA, the 2017 Top Concept Trends include local sourcing (farm-to-table), chef-driven production, natural ingredients, sustainable practices, food waste reduction, and nutrition, to name of few. These concept trends support the need for an educated food production workforce.
Today’s economy and market place confirm a growing interest and popularity in culinary and cooking schools. Per the Bureau of Labor Statistics, the job outlook for culinary professionals is projected to grow 10 percent from 2016-2026, faster than the average for all occupations. The NRA reports that, restaurant and foodservice jobs make up 10% of both the California and nation’s workforce and it is predicted that by 2027 the number of foodservice jobs in California will grow by 10.6%.
Fall 2016 Identify function and sources of nutrients for each stage of the life cycle.
FN 2 instructors collaborated on the development of a pregnancy case study activity. The activity included a 24-hour food intake recall, followed with multiple-choice questions related nutrient requirements during pregnancy. The activity was administered in both face-to-face and online sections.
Results among all sections and both modalities demonstrated that students demonstrated a good understanding of nutrients and their functions during pregnancy with the exception of question #4, (Which of the following nutrient requirements does not change during pregnancy?).
Results were discussed among faculty at the Spring 2017 Institute Day department meeting. Instructors were of the impression that question #4 is technical due to the fact that all nutrients are important during pregnancy. The correct answer to #4 is due to the physiology affects of pregnancy and increased calcium absorption.
All instructors agree that they would place additional emphasis on this phenomen in future courses. Emphasis will also be placed on the fact that many non-pregnant females do not meet the minimum calcium requirements, therefore it is important to address the possible need to increase calcium consumption to meet the DRI goals.
Spring 2017 Relate nutrition to health, fitness, and disease.
A consensus of FN Fall 2016 SLO Brief Summary Reflections indicated that students are challenged with recognizing food sources of lipids and their relationship with health and disease. Because the department was awarded SLO funds, we elected to purchase foods containing varying fatty acids and cholesterol to be used as visual demonstrations in the classroom. Faculty agreed to nine foods - butter, olive oil, avocado, walnuts, cheese, flaxseed, coconut oil, salmon, and peanut butter. Forms were developed whereby students would identify the main fatty acid type (saturated, monounsaturated, polyunsaturated) in each food. Multiple-choice questions were developed to further assess students understanding on how these lipid food sources effect health and disease.
Student results were impressive. Responses ranged from 84-94% correct fatty acid type for the nine foods in the asessment. Lowest percentage of 84% was noted in coconut oil and avocado, while the highest score was cheese.
Results for the multiple choice questions ranged from 72% to 93%. The lowest scoring question related to foods containing cholesterol, while the highest scoring question was the recognition that monounsaturated fats and polyunsauranted fats decrease the risk for heart disease and for stroke.
FN faculty discussed this SLO at the Fall 2017 Institute Day Department Meeting and the consensus was overwhelmingly positive that student studnet understanding of lipids improved with the use of the food visuals. All instructors plan to continue with this activity in the f2f sections as lipids will likely continue to be challenging.
It should be noted that research studies have conclued consumer confusion with regards to lipids and fat-related dietary guidelines. The belief is that the confusion is associated with conflicting information regarding health benefits and risks of these foods.
These results supported continued activities and the use of food products to support student outcomes.
| Part E - Student Success | ||||||||||||||||
| Student Success - Program | ||||||||||||||||
| Gender | Age | Local Cumulative GPA at Start of Term | ||||||||||||||
| Term | Total | Male | Female | < 18 | 18-24 | 25-49 | 50+ | < 2.0 | 2.0 - 2.5 | 2.6 - 3.0 | 3.1 - 3.5 | > 3.5 | No GPA | |||
| 2012FA | 67.91% | 60.0% | 72.28% | 75.0% | 65.87% | 70.21% | 77.78% | 40.87% | 62.94% | 75.71% | 77.69% | 84.43% | 65.26% | |||
| 2013FA | 68.64% | 64.69% | 70.7% | 75.0% | 67.14% | 69.81% | 100.0% | 36.67% | 62.4% | 73.68% | 84.0% | 87.39% | 66.47% | |||
| 2014FA | 65.51% | 60.47% | 67.76% | 67.92% | 61.9% | 76.68% | 64.29% | 37.38% | 61.86% | 72.38% | 84.47% | 83.17% | 62.64% | |||
| 2015FA | 64.56% | 54.29% | 70.17% | 76.19% | 61.55% | 69.65% | 66.67% | 33.33% | 64.29% | 64.57% | 84.31% | 88.78% | 63.21% | |||
| 2016FA | 68.92% | 68.42% | 69.2% | 70.21% | 67.93% | 72.39% | 66.67% | 39.81% | 55.66% | 70.45% | 91.25% | 90.38% | 70.0% | |||
| African | Americn | Pacific | Unknwn/ | Foster | Econ | |||||||||||
| Term | Total | White | Hispanic | Asian | Americn | Indian | Islander | Other | DSPS | Youth | Veteran | Disadv | ||||
| 2012FA | 67.91% | 70.8% | 60.87% | 64.15% | 54.55% | 61.11% | 66.67% | 65.31% | 68.75% | 70.59% | 76.19% | 66.06% | ||||
| 2013FA | 68.64% | 71.07% | 68.91% | 62.16% | 60.0% | 48.39% | 66.67% | 65.0% | 64.29% | 38.46% | 66.67% | 68.04% | ||||
| 2014FA | 65.51% | 67.67% | 59.05% | 66.67% | 46.15% | 73.08% | 33.33% | 83.33% | 92.86% | 40.0% | 66.67% | 64.94% | ||||
| 2015FA | 64.56% | 68.38% | 56.6% | 77.78% | 48.39% | 60.87% | 20.0% | 70.83% | 65.0% | 24.14% | 70.83% | 65.65% | ||||
| 2016FA | 68.92% | 70.52% | 68.16% | 65.71% | 53.33% | 70.83% | 66.67% | 76.47% | 75.0% | 38.46% | 84.21% | 68.36% | ||||
| Student Success - College | ||||||||||||||||
| Gender | Age | Local Cumulative GPA at Start of Term | ||||||||||||||
| Term | Total | Male | Female | < 18 | 18-24 | 25-49 | 50+ | < 2.0 | 2.0 - 2.5 | 2.6 - 3.0 | 3.1 - 3.5 | > 3.5 | No GPA | |||
| 2012FA | 71.94% | 69.01% | 74.74% | 74.91% | 69.85% | 74.56% | 83.68% | 40.64% | 60.45% | 73.54% | 84.04% | 87.8% | 70.46% | |||
| 2013FA | 70.22% | 68.07% | 72.24% | 74.95% | 68.61% | 73.33% | 71.85% | 40.84% | 61.66% | 72.47% | 83.4% | 87.86% | 64.66% | |||
| 2014FA | 69.48% | 66.95% | 71.83% | 72.67% | 67.89% | 72.97% | 72.41% | 43.57% | 61.11% | 73.63% | 82.88% | 88.01% | 61.51% | |||
| 2015FA | 70.65% | 68.32% | 72.95% | 73.77% | 68.47% | 75.4% | 77.78% | 41.31% | 62.09% | 74.62% | 84.42% | 88.87% | 62.78% | |||
| 2016FA | 73.11% | 71.72% | 74.42% | 77.26% | 71.35% | 76.84% | 77.81% | 47.05% | 64.59% | 76.77% | 85.55% | 88.95% | 66.84% | |||
| African | Americn | Pacific | Unknwn/ | Foster | Econ | |||||||||||
| Term | Total | White | Hispanic | Asian | Americn | Indian | Islander | Other | DSPS | Youth | Veteran | Disadv | ||||
| 2012FA | 71.94% | 73.69% | 67.65% | 73.9% | 59.65% | 61.79% | 57.67% | 73.73% | 67.16% | 53.34% | 74.95% | 70.54% | ||||
| 2013FA | 70.22% | 72.07% | 66.4% | 70.63% | 61.85% | 62.33% | 67.11% | 71.19% | 64.85% | 52.44% | 70.62% | 70.31% | ||||
| 2014FA | 69.48% | 70.6% | 67.27% | 73.93% | 57.98% | 64.72% | 60.28% | 71.83% | 68.49% | 51.98% | 69.08% | 69.01% | ||||
| 2015FA | 70.65% | 72.15% | 67.67% | 74.36% | 60.74% | 65.95% | 68.54% | 73.29% | 71.82% | 52.0% | 72.41% | 71.09% | ||||
| 2016FA | 73.11% | 74.94% | 69.78% | 76.14% | 64.78% | 67.07% | 75.12% | 76.51% | 72.18% | 52.64% | 72.89% | 74.14% | ||||
Strategic Scheduling
Monitoring enrollment patterns to meet student demand. Low-enrollment, face-to-face sections have been converted to online modalities, including short-duration online options.
FN 10, Food Safety and Sanitation rolled out Fall 2017 to accommodate for the AS-T degree in Nutrition and Dietetics. Students can obtain ServSafe and HACCP certificates.
FN 8, Maternal and Child Nutrition also rolled out Fall 2017 and will be converted to an online option to accommodate working professionals. FN 8 is required for completion of the Child and Family Studies certificate.
FM 15, Introduction to Nutrition, Dietetics, and Food Science is underdevelopment with projected roll out form Fall 2018. The course will serve as an career and education exploration for students interested in pursuing a degree in the field of nutrition and food science.
Technology
All FN faculty are trained in Canvas and use the LMS to disseminate information to their students. Faculty members are updating the department website as a communication tool for students and the community.
Workforce and Community Development
The department is assessing the need for a culinary arts program at the college. The exploration process has included networking with regional stakeholders including high schools, northern California community colleges, and industry leaders. An Advisory Meeting will survey community needs and interest in such a program.
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 approved Summer 2016. In support of recommendations of CSU, Chico we have developed a Food Safety and Sanitation course (FN 10) and modified FN2 to meet TMC requirements. FN 10 offerings began with the Fall 2017 semester.
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, FN 8 and FN 10 courses have enhanced opportunities to market and to promote the department. FN 15, Introduction to Nutriton, Dietetics, and Food Science is being developed per the recommendations of the Nutrition and Food Science department at Chico State. The course will articulate with NFSC 155.
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 are completing Curriculum Review 2017-2018 academic year at which time FN 50 will be evaluated. New course offerings have been addressed in prior sections of this Unit Plan.
That the FN department continue your efforts to address the online 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 now includes a one-week Orientation and due dates days and times have been expanded to better serve the vast population of online learners and their personal needs. Online faculty frequently attend Canvas workshops and symposiums and one faculty member completed @ONE's Introduction to Teaching in Canvas.
FN Department has addressed all the recommendations of the Validation Team and has no further actions to undertake.
Expand FN programs through increased course offerings related to the fields of nutrition and food science.
Investigate options in the development of a culinary arts program.
Continue to revise course schedule to accommodate student demands.
Complete the program review process.
Strategy 1 - Plan for Program Growth
A primary goal of the FN departent is to strategically plan for program growth; including revision of AS degree and exploration of high-demand programs such as culinary arts.
In addition to supporting the AS-T degree in Nutriton and Dietetics, a food science lab would provide course articulation with CSU, Chico NFSC 120, and 230 course work. Certification programs such as the Dietary Manager/Dietary Service Supervisor program could also be developed for employment in nutritional care and dietary management positions within health-care facilities.
FN classes historically have high enrollment in numerous sections with face-to-face pedagogical caps of 50 per class. Online sections fill quickly and the number of offerings has increased to 40% of total FN offerings annually.
Approval of the Nutrition and Dietetics AS-T degree increased new course offerings and added a Food Safety and Sanitation course. Modification of the AS degree in Nutrition and Food Science aligns with CSU, Chico's Option in Nutrition Management. The department has developed three new courses to support the AS-T degree, AS degree, and Education, Child and Family Studies. The department is in the process of developing an honors class in Nutrition - FN 2H.
Approval of Measure J makes it more feasible to construct an instructional food science lab whereby TMC's Principles of Food with Lab (an ongoing Unit Plan Strategy for many semesters) may be offered and future food science and culinary-related coursework, degrees, and certificates can be considered; especially with the State's increased focus on Strong Workforce measures. (See Strategies #6 and #8).
Strategy 2 - Develop Student Advising Guidelines
Addition of four new classes and modification of the AS degree increases a need for enhanced student advising.
New course offerings and degree modifications requires additional personnel and resources for the development of advising documents and updating the department website.
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 Maternal and Child Nutrition class, as well as the Online Education Initiative (OEI) encourage the growth of online classes and the use of technology to maximize educational opportunities for students. Forty percent of FN classes are in the online format. Online sections fill quickly.
Full-time faculty currently instruct over 80% of online classes. It is important that the FN department continue to be prepared for the increased demand for online classes and offer diverse learning modalities to meet current and future demands.
Strategy 4 - New Course Offerings
In addition to new course offerings, there is a need to develop additional nutrition classes to support the AS-T and AS degrees including Principles of Foods with Lab. (See Strategy #6)
The department has been asked to consider development of offerings an Honors course in Nutrition.
Foods and Nutrition is in a unique position to meet the varying needs of the campus community. Courses covering lifecycle nutrition, nutrition and fitness, sustainable nutrition, and others would benefit career and technical programs such as nursing, allied health, child development, first-year experience, and the public service academies. These classes would also encourage improved health and wellness within the Butte College community.
FN faculty are Registered Dietitian Nutritionists (RDN) and members of the Academy of Nutrition and Dietetics and have the educational background, proficiencies, and professional currency to develop and to teach these courses.
Strategy 5 - Program Marketing Plan for Increased Enrollment
Develop plans to market and promote FN programs and new course offerings. Identifying strategies for increasing student enrollment and student success.
Development of FN 15 (Introduction to Nutrition, Dietetics, and Food Science) along with 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).
Strategy 6 - Nutrition and Food Science Lab
Food science lab space is an essential component of a competitive Nutrition and Dietetics program. The addition of a food science lab would allow for expanded course offerings that will articulate with CSUs as well as development of new degrees/certifiicates.
November 2016, voters approved Measure J, whereby numerous facility additions and revisions are a reality. Plans for a new Physical Science building provides a window of opportunity to include an instructional food science lab within the building plans, or to renovate an existing building to accommodate for laboratory space.
Other location options include an off-site industrial kitchen such as at a local high school, exisitng culinary establishments, or planned kitchen space at Chico's Meriam Park development.
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 is less competitive in attracting and enrolling students in the AS-T degree without this vital teaching resource. With the addition of a food science lab, the FN department can also offer CSU articulation course work and expand degrees and certificates in the field of food science and nutrition management. A Dietary Manager/Dietary Service Supervisor Certificate provides certification for employment with health-care facilities such as skilled nursing facilities. The California Department of Public Health establishes certification requirements. Culinology is an emerging field that blends culinary arts with food science creating new food technologies. Culinology is an emerging food technology field that is a unique blend of culinary arts and food science.
According to the Bureau of Labor Statistics, the job outlook in four major nutrition, dietetics, and culinary professions are projected to grow faster than the average for all occupations:
1. Employment of dietitians and nutritionists is projected to grow 15 percent from 2016 to 2026, much faster than the average for all occupations. The role of food in preventing and treating illnesses, such as diabetes, is now well known. More dietitians and nutritionists will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health.
2. Employment of health educators and community health workers is projected to grow 16 percent from 2016 to 2026, much faster than the average for all occupations. Growth will be driven by efforts to improve health outcomes and to reduce healthcare costs by teaching people healthy habits and behaviors and explaining how to use available healthcare services.
3. Employment of chefs and head cooks is projected to grow 10 percent from 2016 to 2026, faster than the average for all occupations. Most job opportunities for chefs and head cooks are expected to be in food services, including restaurants. Job opportunities also will result from the need to replace workers who leave the occupation. Candidates can expect strong competition for jobs at upscale restaurants, hotels, and casinos, where the pay is typically highest.
4. Employment of agricultural and food scientists is projected to grow 7 percent from 2016 to 2026, about as fast as the average for all occupations. Employment of agricultural and food scientists is projected to grow as research into agricultural production methods and techniques continues
Availability of an instructional food science lab would also provide required facilities whereby the District can consider certification and credentialing programs, support the State's Strong Workforce initiative, and provide industry-based training.
A foods lab will also enhance teaching and learning opportunities and offer students real-life skills to improve nutrition and food science outcomes and support the area's vast health, food, and agriculture industries.
Strategy 7 - Reclassify the FN Department Chair to Chair IV
The FN Department Chair should be reclassified as a Chair IV to accurately reflect the amount of time required to effectively perform the duties of the position, to better serve the Department and Butte College, and to implement Nutrition programs and new class offerings. Ten-percent reassign time does not take into consideration new course developments, addition of an AS-T degree, and adequate time to market these offerings to campus and to the community.
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 the duties of a new AS-T degree and the District's move toward Guided Pathways educational planning.
In addition to the standard duties of department chair (i.e.., 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.
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.
Ten percent reassigned time does not reasonably provide for the above obligations as well as allow for the development of a quality AS-T degree, create new courses, expand the department, seek outside funding sources (i.e., student equity and student success), and develop student advising guidelines.
FN functions independent of the Education, Child and Family Studies department and is the only Instructional Department inequitably assigned to the Chair V category.
Strategy 8 - Explore the Development of a Culinary Arts Program
The California Community Colleges Chancellor’s Office includes Culinary Arts as one of their seven “Programs to Watch” and indicates that “nearly half of California community colleges offer a degree or certificate in a growing field.
Currently the closest program options are outside of Butte College's service district. Local students are forced to attend outside of the service area, with Shasta College and American River College being the closest programs. Pleasant Valley, Oroville High, and Las Plumas High Schools have robust culinary programs and are supportive of a program at Butte College. Pleasant Valley reports that approximately 90 students are enrolled in Culinary 1.
Community colleges with culinary programs provide students with specialized training and low-cost access to food, kitchen, and restaurant knowledge. The scope of culinary employment and advancement is vast. Opportunites include restaurants, catering, resorts, casinos, healthcare, school foodservice, and cruise lines to name a few.
Culinary Schools.org indicates that the Associates Degree in Culinary Arts is the most often sought after program in the culinary sector. Associate degree programs not only prepare students for the culinary field, but also focus on mastery of basic college level courses in math, communication, science, and composition. Upon degree completion, graduates can seek culinary-related jobs or pursue further education at the Bachelor’s Degree level.
Today’s economy and market place confirm a growing interest and popularity in culinary and cooking schools. Tuition costs at culinary schools throughout the U.S. are expensive and leave many graduates with high debt. Tuition at the Culinary Institute of America at Greystone located in St. Helena, CA exceeds $52,000 for a 21-month program. Likewise, tuition at the California Culinary Academy in San Francisco is estimated at $36,000 for 21 months of instruction.
During the 2017-2018 academic year the department received Perkins funds, allocated for the exploration of a culinary arts program at Butte College. The department held their first advisory meeting in March. Approximately 30 community industry leaders and educators attended the meeting. There is unanimous support to move forward with a culinary program.
Per the Bureau of Labor Statistics, the job outlook for culinary professionals is projected to grow 10 percent from 2016-2026, faster than the average for all occupations. According to the National Restaurant Association, restaurant workforce makes up 10% of the overall U.S. workforce.
Additional classroom space at both the Main Campus and the Chico Center is needed to support new course offerings.
Faculty teaching at the Chico Center are in need of increased, secured storage space.
A full time, permenant secretary to support Foods and Nutriton and Education, Child and Family Studies departments.
FN received $700 Strong Workforce funds allocated for advising, recruiting, and retaining students in career education majors. The funds are being used to pay faculty stipends for the creation of a department website template. The funds are also being used to develop a Nutrition, Dietetics, and Food Science career exploration course (FN 15) which will articulate of CSU, Chico's NFSC 155.
| 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 | $2,500.00 | $0.00 |
| Marketing for FN programs and new course offerings | The department has developed three new courses; FN 8, FN 10, and FN 15 which need funds to market to the campus and to the community. Success in new course work and FN programs will require marketing to students and collaboration with Butte College constituents, CSU, Chico, and community stakeholders. |
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| 2 | FN | Personnel | 12.118.520.1.130600 | 1490 | $10,000.00 | $0.00 |
| Explore the Development of a Culinary Arts Program | The California Community Colleges Chancellor’s Office includes Culinary Arts as one of their seven “Programs to Watch” and indicates that “nearly half of California community colleges offer a degree or certificate in a growing field. Currently the closest program options are outside of Butte College's service district. Local students are forced to attend outside of the service area, with Shasta College and American River College being the closest programs. Pleasant Valley, Oroville High, and Las Plumas High Schools have robust culinary programs and are supportive of a program at Butte College. During the 2017-2018 academic year the department received Perkins funds, allocated for the exploration of a culinary arts program at Butte College. The department held their first advisory meeting in March. Approximately 30 community industry leaders and educators attended the meeting. There is unanimous support to move forward with a culinary program. Due to the overwhelming community support, it would be the district's best interest to continue program exploration and foster industry relations. Continued exploration will require coordinator's stipend, supplies, travel expenses, advisory committee expenses. |
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| 3 | FN | Personnel | 11-000-520-1-130600 | 51110 | $0.00 | $8,500.00 |
| 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. Little time has been available to address Guided Pathways planning.Without adequate support, development of the transfer degree and Guided Pathways will be delayed and unavailable to students. |
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| 4 | FN | Facilities | 11-000-520-1-130600 | 56220 | $1,000,000.00 | $0.00 |
| Develop a Nutrition and Food Science Lab | 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 is less competitive in attracting and enrolling students in the AS-T degree without this vital teaching resource. With the addition of a food science lab, the FN department can also offer CSU articulation course work and expand degrees and certificates in the field of food science and nutrition management. A Dietary Manager/Dietary Service Supervisor Certificate provides certification for employment with health-care facilities such as skilled nursing facilities. The California Department of Public Health establishes certification requirements. Culinology is an emerging field that blends culinary arts with food science creating new food technologies. Culinology is an emerging food technology field that is a unique blend of culinary arts and food science. ***Accurate cost estimates cannot not be established without a projected location, lab design, and material requirements. Funds from Measure J, Carl D. Perkins CTEA, and/or Strong Workforce should be considered. |
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| 5 | FN | Equipment | 11-000-520-1-130600 | 56411 | $3,000.00 | $0.00 |
| Desktop Computer with second screen for FT Faculty | Existing computer is refurbished and is at least ten years old. The processing speed is slow and unreliable. Quality and efficient instruction requires faculty to have current and efficient technology equipment. |
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| 6 | FN | Equipment | 11-000-520-1-130600 | 54300 | $1,000.00 | $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 FN 15 and FN 2H requires new materials to address student learning outcomes and student success. |
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| 7 | FN | Equipment | 11-000-520-1-130600 | 56411 | $2,000.00 | $0.00 |
| Laptop for departmental use | A laptop is needed due to the conversion of AHPS 122 computer lab into office space which reduces computer availability for associate faculty and support staff. All FN faculty support use Canvas to support their classes. A laptop can be a shared resource. |
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| 8 | FN | Personnel | 11-000-520-1-130600 | 51490 | $3,000.00 | $0.00 |
| Funds for Faculty Stipends for Course Development | 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. |
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