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Associate in Occupational Studies, Culinary Arts. Self-Study Report Presented to the Accrediting Commission of the American Culinary Federation Educational Institute.

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Bibliographic Details
Title: Associate in Occupational Studies, Culinary Arts. Self-Study Report Presented to the Accrediting Commission of the American Culinary Federation Educational Institute.
Language: English
Authors: Schenectady County Community Coll., Schenectady, NY.
Peer Reviewed: N
Page Count: 118
Publication Date: 1993
Document Type: Reports - Evaluative
Descriptors: Accreditation (Institutions), Associate Degrees, College Programs, Cooking Instruction, Educational Needs, Foods Instruction, Hospitality Occupations, Institutional Evaluation, Program Effectiveness, Program Evaluation, Program Improvement, Self Evaluation (Groups), Two Year Colleges
Abstract: This report is the self-study of the Associate in Occupational Studies (AOS) in Culinary Arts program offered by the Hotel, Culinary Arts, and Tourism Department at Schenectady County Community College (New York). The self-study was conducted to support the department's application for initial accreditation of the Culinary Arts program with the Standards Accrediting Commission of the American Culinary Federation Educational Institute (ACFEI). As suggested by the ACFEI, the format of this report is organized around the following seven sections of the commission's accrediting standards: philosophy and goals, organization and administration, faculty and staff, curriculum, facilities, student services, and summary. Three appendixes contain the department chairperson's letter to prospective students, an explanation of the work experience requirement, and an equipment inventory. Some of the identified strengths of the program are the following: (1) the program is offered by a stable institution and is accomplishing its mission; (2) the college is housed in a former hotel; and (3) the curriculum is based on practical and useful elements. Weaknesses are as follows: (1) lack of course work in sanitation and bar management; (2) ineffectiveness of the career placement office in helping graduates to get started in their careers; (3) lack of racial minority groups in the program; (4) dependence on many part-time faculty members; and (5) no elective courses. (KC)
Entry Date: 1993
Accession Number: ED359396
Database: ERIC
Description
Abstract:This report is the self-study of the Associate in Occupational Studies (AOS) in Culinary Arts program offered by the Hotel, Culinary Arts, and Tourism Department at Schenectady County Community College (New York). The self-study was conducted to support the department's application for initial accreditation of the Culinary Arts program with the Standards Accrediting Commission of the American Culinary Federation Educational Institute (ACFEI). As suggested by the ACFEI, the format of this report is organized around the following seven sections of the commission's accrediting standards: philosophy and goals, organization and administration, faculty and staff, curriculum, facilities, student services, and summary. Three appendixes contain the department chairperson's letter to prospective students, an explanation of the work experience requirement, and an equipment inventory. Some of the identified strengths of the program are the following: (1) the program is offered by a stable institution and is accomplishing its mission; (2) the college is housed in a former hotel; and (3) the curriculum is based on practical and useful elements. Weaknesses are as follows: (1) lack of course work in sanitation and bar management; (2) ineffectiveness of the career placement office in helping graduates to get started in their careers; (3) lack of racial minority groups in the program; (4) dependence on many part-time faculty members; and (5) no elective courses. (KC)