Wednesday, May 22, 2013
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Institutional Effectiveness Plan: Foodservice Technology

Mission:

To deliver quality food service skills to the students enrolled in the program through a cooperative agreement with Southern Correctional Institute

2009-2010 Assessment Outcomes & Use of Results

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College Goal: Provide an environment that supports employing and retaining a quality faculty and staff and promotes enhanced student learning, achievement, and development in a global society.
Division Goal: Provide facilities, staffing, and services that support educational program delivery.
Program Goal: Foodservice Technology program will be under new leadership.
Objectives: A program head will be hired to direct the Foodservice program, thus creating stability within the program.
Action Plan:
  1. Position vacancy will be advertised according to state guidelines.
  2. Interview committee will be formed
  3. Applicants will be interviewed and best candidate will be selected.
  4. New program head will begin employment by beginning of Spring 2010 semester.
Assessment Strategy: New program head secured and teaching full time in the program.
Assessment Outcomes: A program head was not hired due to the uncertainty of prison waivers pursuant to state budget. Qualified adjunct instructors were utilized during 09-10, including a former program head.
Use of Results: In the event prison waivers are re-instated by the general assembly, instructors will be secured at such time and the program will resume at Southern Correctional Institution.
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College Goal: Provide facilities for student learning that capitalize on state-of-the-art instructional applications.
Division Goal: Provide facilities, staffing, and services that support educational program delivery.
Program Goal: To be actively engaging in “green” initiatives in Foodservice program
Objectives: Supplies for lab will be purchased from local vendors at least 25% of the time.
Action Plan:
  1. Make contact with local vendors regarding availability of produce, etc.
  2. Establish payment plan for local vendors with VP of Administrative Services
Assessment Strategy: Review of purchase orders, requisitions, etc.
Assessment Outcomes: Produce and other food items were purchased from local grocery store. The horticulture program at Southern Correctional Institute shared herbs and other items with the Foodservice program. Instructors and students recycled all appropriate items during course offerings.
Use of Results: Process will continue if program is funded by the state.

Institutional Effectiveness Plan
2010-2011

(Foodservice Program future undetermined at this time due to legislative changes in funding)

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