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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| 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 |
| FullText | Text: Availability: 0 CustomLinks: – Url: https://eric.ed.gov/contentdelivery/servlet/ERICServlet?accno=ED359396 Name: ERIC Full Text Category: fullText Text: Full Text from ERIC |
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| Header | DbId: eric DbLabel: ERIC An: ED359396 AccessLevel: 3 PubType: Report PubTypeId: report PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Associate in Occupational Studies, Culinary Arts. Self-Study Report Presented to the Accrediting Commission of the American Culinary Federation Educational Institute. – Name: Language Label: Language Group: Lang Data: English – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Schenectady+County+Community+Coll%2E%2C+Schenectady%2C+NY%2E%22">Schenectady County Community Coll., Schenectady, NY.</searchLink> – Name: PeerReviewed Label: Peer Reviewed Group: SrcInfo Data: N – Name: Pages Label: Page Count Group: Src Data: 118 – Name: DatePubCY Label: Publication Date Group: Date Data: 1993 – Name: TypeDocument Label: Document Type Group: TypDoc Data: Reports - Evaluative – Name: Subject Label: Descriptors Group: Su Data: <searchLink fieldCode="DE" term="%22Accreditation+%28Institutions%29%22">Accreditation (Institutions)</searchLink><br /><searchLink fieldCode="DE" term="%22Associate+Degrees%22">Associate Degrees</searchLink><br /><searchLink fieldCode="DE" term="%22College+Programs%22">College Programs</searchLink><br /><searchLink fieldCode="DE" term="%22Cooking+Instruction%22">Cooking Instruction</searchLink><br /><searchLink fieldCode="DE" term="%22Educational+Needs%22">Educational Needs</searchLink><br /><searchLink fieldCode="DE" term="%22Foods+Instruction%22">Foods Instruction</searchLink><br /><searchLink fieldCode="DE" term="%22Hospitality+Occupations%22">Hospitality Occupations</searchLink><br /><searchLink fieldCode="DE" term="%22Institutional+Evaluation%22">Institutional Evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Program+Effectiveness%22">Program Effectiveness</searchLink><br /><searchLink fieldCode="DE" term="%22Program+Evaluation%22">Program Evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Program+Improvement%22">Program Improvement</searchLink><br /><searchLink fieldCode="DE" term="%22Self+Evaluation+%28Groups%29%22">Self Evaluation (Groups)</searchLink><br /><searchLink fieldCode="DE" term="%22Two+Year+Colleges%22">Two Year Colleges</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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) – Name: DateEntry Label: Entry Date Group: Date Data: 1993 – Name: AN Label: Accession Number Group: ID Data: ED359396 |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=ED359396 |
| RecordInfo | BibRecord: BibEntity: Languages: – Text: English PhysicalDescription: Pagination: PageCount: 118 Subjects: – SubjectFull: Accreditation (Institutions) Type: general – SubjectFull: Associate Degrees Type: general – SubjectFull: College Programs Type: general – SubjectFull: Cooking Instruction Type: general – SubjectFull: Educational Needs Type: general – SubjectFull: Foods Instruction Type: general – SubjectFull: Hospitality Occupations Type: general – SubjectFull: Institutional Evaluation Type: general – SubjectFull: Program Effectiveness Type: general – SubjectFull: Program Evaluation Type: general – SubjectFull: Program Improvement Type: general – SubjectFull: Self Evaluation (Groups) Type: general – SubjectFull: Two Year Colleges Type: general Titles: – TitleFull: Associate in Occupational Studies, Culinary Arts. Self-Study Report Presented to the Accrediting Commission of the American Culinary Federation Educational Institute. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Schenectady County Community Coll., Schenectady, NY. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 02 Type: published Y: 1993 |
| ResultId | 1 |
