The mission of Butte College Foods and Nutrition Program is to provide high quality education and services to the community. This includes the following: -Promote and expand Foods and Nutrition AS-T Nutrition and Dietetics and AS Nutrition and Food Science degrees. -Research and explore career and technical opportunities in the fields of food science, culinary arts, and hospitality management. -Offer nutrition classes that support nursing, allied health, and child development majors as well as provide GE transfer credit. -Provide students with current nutrition information that can be applied to personal health and well-being. -Form academic alliances and partnerships with local and regional educational institutions and business communities.
Foods and Nutrition degrees are supported with core FN coursework, including FN 2, FN 10, and FN 15 FN also offers classes that are available for GE and transfer credit to the UC/CSU systems as well as prerequisites for the nursing, allied health, and child development programs. The Department has had a longstanding AS degree in Nutrition and Food Science. In summer 2016, Foods and Nutrition received state approval for the Nutrition and Dietetics AS-T degree subsequent to the modification of FN 2 (Nutrition) and development of a three-unit Food Safety and Sanitation course (FN 10). Students completing FN 10 can receive both ServSafe� and Hazards of Critical Control Points (HACCP) certifications. Both 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 a Registered Dietitian Nutritionist (RDN) credential. Effective 2024, eligibility for the RDN will require a master�s degree. A shortcoming of Butte's AS-T degree is the lack of an instructional food science lab limiting essential course offerings such as an Introduction to Food Science with Lab course. It should be noted that the Transfer Model Curriculum (TMC) for Nutrition and Dietetics includes course outlines for two specific courses: 1) Nutrition - satisfied by FN 2 modification, and 2) Principles of Food with Lab. Butte College currently does not offer this lab class due to lack of instructional food science lab space. Foods and Nutrition offers approximately 55 class sections annually, participates in Summer School and Winter Session, offers varied class times and modalities (face-to-face, online, short-course, and late-start), 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 2 was a high demand course which filled quickly. In past semesters, FN face-to-face class sections were reduced due to an overall decline in student enrollment. With the advent of Canvas Learning Management System, online offerings gained in popularity and the department has shifted to meet the demand. The number of online sections makes up approximately one-third of FN 2 class offerings and 100% of FN 50 and FN 8. Depending on the total percentage of online offerings is approximately 40%.
FN was awarded $17,500 in Perkins funds to continue with the exploration and creation of culinary /hospitality programs. Unfortunatley the PRR committee rejected the development of these programs.
Most of the funds were returned to grant administrators for other program usage. The Dept. Chair received $1,750 stipend for reseach and completion of the New Programs Request documentatation.
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 program through increased course offerings related to the fields of Nutrition and Food Science.
Continuously revise course schedule to accommodate student needs.
Implement SP 2019 Program Review recommendations as considered appropriate.
Continue to advocate for a food science lab to support student learning and transfer options.
Investigate options for the development of culinary arts and hospitality programs.
Strategy 1 - Full-time FN faculty
Hire an additional full-time FN faculty.
The department is the need of a third full-time faculty member. Two full-time faculty cannot adequately address program growth and department/campus wide responsibilities combined with their current teaching load.
FN lacks a stable associate faculty pool due to retirement, scheduling conflicts with other teaching institutions, and other employment obligations. Full-time faculty are often required to adjust their teaching schedules or teach over load to accommodate for associate availability.
The department has a strong potential for expansion but is restrained by limited full-time faculty and by lack of funding for necessary facilities.
Strategy 2 - 20% Reassign Time for Department Chair
The FN Department Chair reassign time should be increased to 20% to accurately reflect the amount of time required to effectively perform the duties of the position.
Ten-percent reassign time does not take into consideration program enhancements, new course development, 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 considrering 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 (10% reassign time).
Strategy 3 - 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)
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 4 - Program Marketing Plan for Increased Enrollment
Develop plans to market and promote FN programs and new course offerings to increase enrollment.
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).
Creation of a website is needed to inform students and the community of our program.
Strategy 5 - 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/certificates.
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.
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/certificates.
Without food science, students are restricted from the practical applications of food components and materials that promote healthy and safe products for consumers. The lack of food science makes Butte College less competitive in attracting and enrolling students in the AS-T degree without this vital teaching resource.
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. A foods lab will 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.
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.
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.
Strategy 6 - Culinary Arts and Hospitality Programs
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. Upon completion of a new industrial food kitchen and food science lab, Pleasant Valley predicts that the facility will serve over 350 students per academic year.
Hospitality management includes instruction in hotel and restaurant operations designed to prepare students for various positions in the hospitality industry. A Hospitality Management Program affords students the potential for interesting and rewarding careers in management within the hospitality industries that include hospitality management, international hospitality management, and hotel and catering management. The hospitality industry also encompasses numerous sub sectors including accommodation and lodging, food and beverage service, tourism, travel and transportation, and event management.
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. Opportunities 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.
Students pursing leadership and management positions in Hospitality Management have numerous transfer options including CSU programs at Chico, Sacramento and San Jose. Like culinary arts, development of a hospitality management degree will provide greater dual enrollment and articulation agreement opportunities.
Strategy 7 - Purchase Nutrition / Food Science instructional equipment
In order to prepare students for safe handling of foods, the Department needs to secure equipment to improve practial applications of food safety and HACCP processes.
The department needs equipment including a microscope, scientific glassware (flasks, Petri dishes, glass slides, etc.) to effectively provide practical applications of food safety and HACCP processes.
Adequate workspace to accommodate associate faculty teaching in AHPS.
Faculty teaching at the Chico Center are in need of secured storage space to store instructional aids.
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| 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 | Facilities | 11-000-520-1-130600 | 56220 | $5,000,000.00 | $0.00 |
| Construct a Nutrition and Food Science Lab | A foods lab will 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. Without food science, students are restricted from the practical applications of food components and materials that promote healthy and safe products for consumers. The lack of food science makes Butte College less competitive in attracting and enrolling students in the AS-T degree without this vital teaching resource. ***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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| 2 | FN | Equipment | 11-000-520-1-130600 | 4300 | $5,000.00 | $0.00 |
| Equipment for Food Safety and Sanitation Coursework | The department needs equipment including a microscope, scientific glassware (Erlenmeyer flasks, Petri dishes, glass slides with covers, pipettes, etc.) to provide practical applications of food safety and HACCP processes. |
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| 3 | FN | Personnel | 11-000-520-1-130600 | 51110 | $0.00 | $10,000.00 |
| Increase FN Chair to 20% reassigned time | FN Chair Classification V (10%) 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 | Personnel | 1110 | $0.00 | $115,000.00 | |
| Full-Time FN Faculty | The department is the need of a third full-time faculty member. Two full-time faculty can not adequately address program growth and department/campus wide responsibilities with their current teaching load. FN lacks a stable associate faculty pool due to retirement, scheduling conflicts with other teaching institutions, and other employment obligations. Full-time faculty are often required to adjust their teaching schedules or teach over load to accommodate for associate availability. The department has a strong potential for expansion but are restrained by full-time faculty and by lack of funding for necessary facilities. |
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| 5 | 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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| 6 | Food staples for Food Science Laboratory Coursework | Operating Expenses | $0.00 | $0.00 | ||
| Materials to support existing courses and new course development | Food staples required to support food science coursework would include staples (herbs, spices, condiments, seasonings) along with recipe ingredients for each weekly lab. Students would participate in the prevention of enzymatic oxidation browsing of fruit cookery, preservation of fruits and vegetables,standards for evaluation of egg preparations, sauce preparation procedures, grain and starch cookery, quick breads, yeast breads, poultry and meat cookery, seafood and legume cookery, sugar crystallization, ice crystallization. |
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| 7 | FN | Operating Expenses | 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 requires new materials to address student learning outcomes and student success. |
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| 8 | FN | Personnel | 12.118.520.1.130600 | 1490 | $10,000.00 | $0.00 |
| Explore the Development of a Culinary Arts and Hospitality Programs | 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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