Division Goal 2: Meet training needs for current and expanded employment opportunities of the service area as a result of changing workforce demographics.

Program Goal: To provide the most current instructional material in the culinary field

Objectives: Purchase up-to-date text for culinary students

Action Plan: To work in conjunction with Southern Correctional Institute to purchase 16 new textbooks, (15 for students and 1 instructor’s copy)

Assessment Strategy: New texts purchased and implemented in classroom instruction

Assessment Outcomes: In Spring 2008, the Culinary Technology program was replaced with Foodservice Technology in all correctional institutions.  Therefore, new textbooks were not purchased as planned.

Use of Results: With the implementation and initial offering of Foodservice courses completed, new texts designed for objectives of Foodservice Technology will be purchased during 2008-2009 academic year.

Division Goal 3: Provide facilities that meet current and future instructional and programming needs.

Program Goal: To expand Culinary offerings to MCC main campus.

Objectives: To renovate current catering kitchen located in Building 200

Action Plan:

1. Obtain estimates on renovation project.
2. Purchase equipment necessary to develop full service kitchen.

Assessment Strategy: Facility renovation

Assessment Outcomes:  Montgomery Community College’s Master Facility Plan is undergoing revision through the assistance of an architectural agency.  All areas of the college are being examined including catering kitchen.

Use of Results: Will revisit plans for catering kitchen after completion of Master Facility Plan.

Division Goal 1: Maintain a high level of instructional and/or job performance by providing access to continuing professional development activities.

Program Goal: Culinary Program Head will remain current in the field.

Objectives:  New skills obtained through professional development activities will be incorporated into at least two classes within culinary curriculum. 

Action Plan:

1. Program Head will attend conferences related to food service.
2. Program Head will attend food shows as feasible.
3. Program Head will learn new techniques and trends to remain current in food service industry.

Assessment Strategy: New skills presented in classroom and evaluated by Associate Dean as well as student evaluations.

Assessment Outcomes: Culinary instructor attended three food shows during 2007-2008.  New techniques were introduced to student population in lab setting.

Use of Results: Program head will continue to remain current in the field of Foodservice Technology in order to execute optimum teaching practices. 

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 access to and guidance in professional development opportunities to strengthen instructional delivery and to prepare for accreditation initiatives.

Program Goal: Program head will remain up-to-date in the field of Foodservice industry

Objectives: New skills obtained through professional development will be implemented in at least one Foodservice course.

Action Plan: Program head will attend conferences, food shows, and other professional development opportunities to obtain new skills and information to be utilized in the classroom/lab

Person(s) Responsible:  Program Head

Anticipated Date for Achieving Objective: Ongoing from Fall 2008-Spring 2009

Assessment Strategy: New skills will be documented when utilized in classroom/lab setting; students will replicate skills as evidenced in testing situation

Budget Needs: $500

Assessment Outcomes: Will be completed in May 2009

Use of Results: Will be completed in May 2009

College Goal: Develop and implement instructional programs and services, both traditional and distance learning offerings, consistent with the assessed needs of the constituent groups in the College's service area and with state and national standards, including training and retraining of the workforce.

Division Goal: Respond to service area economic trends by providing continued training and/or upgrading for current workforce needs and by pursuing new programming in potential expansion areas.

Program Goal: To provide the most current instructional materials in the Foodservice field.

Objectives: Provide students with access to texts current in the Foodservice field.

Action Plan: In conjunction with Southern Correctional Institute, purchase new textbooks for Foodservice curriculum.

Person(s) Responsible:  Program Head

Anticipated Date for Achieving Objective: Fall 2008

Assessment Strategy: New texts purchased and utilized in class

Budget Needs: $1000

Assessment Outcomes: Will be completed in May 2009

Use of Results: Will be completed in May 2009