Program Review Update 2009-10
Culinary Arts
(Report Due: October 15, 2010)
Program Description (source: Faculty)
The Culinary arts program at College of the Desert provides training for careers in the food service and
lodging industries, one of the fastest growing sectors in today’s job market. The program includes
training at three levels: entry, intermediate and advanced.
This program is designed to prepare future working cooks and chef apprentices, provide courses for
the student desiring personal enrichment, and enhance the skills and professional qualifications of
cooks and chefs employed in the local industry.
Students Served (source: Faculty)
The Culinary Arts program serves both FT and PT students who are seeking career opportunities,
enhanced career knowledge, and students planning on transfer to a four year institution. The
program also serves students whose interest is more CTE than conventionally academic.
Discipline/Program Learning Outcomes (source: Curriculum Specialist)
Upon completing a certificate or associates degree, students in the CTE PROGRAM will be able to:
 Transfer to a higher level learning institution.
 Fulfill the requirements for an entry- level position in their field.
 Apply critical thinking skills to execute daily duties in their area of employment.
 Apply critical thinking skills to research, evaluate, analyze and synthesize information.
 Demonstrate the skills and aptitude necessary to pass certification exams in their field.
 Exhibit effective written, oral communication and interpersonal skills.
Program Accomplishments (source: Faculty)
 Course scheduling has moved to an 8 week offering format to increase access.
Program Challenges (source: Faculty working with Dean)
 Program is limited by space available and outdated equipment and the inability to serve food to
properly store food
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Program Review Update 2009-10
Course Level Assessment Completed (source: Faculty & OAC Coordinator)
(See Appendix G of Academic PR)
CYCLE 1
COURSES:
CART-001
CART-003
CART-004
CART-006
CART-010
CART-011
CART-028
CART-033
CART-034
CART-035
ASSESSMENT
ANALYZE, REPORT
& DISCUSS
COORDINATE and
IMPLEMENT CHANGES
COMMENTS
10/FA
10/FA
10/FA
10/FA
10/FA
10/FA
10/FA
10/FA
10/FA
10/FA
Changes Implemented as a Result of the Assessments (source: Faculty utilizing OASR form)
In-Process
Program Requirements from outside agencies (source: Faculty working with Dean)
None at this time other than the local health department
Student Success Data (source: Office of Institutional Research)
Subject = CART
Student Success Rates:
Retention Rate:
2006_07
2007_08
77.0%
92.3%
70.2%
91.4%
2008_09
2009_10
69.4%
91.8%
77.9%
93.2%
Note: Retention is the percentage of students who remain in the course after the census date until the end of the term. Success rate is the
percentage of students who earned a grade of A, B, C, or Cr /P in the class.
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Program Review Update 2009-10
Narrative Interpretation (source: Faculty)
The program has grown about as much as it can given the facility space. Saturday courses are not an
option due to industry demands on that day.
Resources:
Staffing (source: Research Office)
Subject = CART
FT Headcount
PT Headcount
FTEFac FT
FTEFac PT
Total FTEFac FT and PT
% PT/FTEFac Total
FTEFac OL
2006_07
2007_08
1
3
2.00
1.20
3.20
37.5%
0.43
2008_09
1
2
2.00
1.00
3.00
33.3%
0.43
2009_10
1
2
2.00
1.00
3.00
33.3%
0.48
1
2
2.00
1.00
3.00
33.3%
0.48
Narrative Interpretation (source: Faculty)
When facility space is enhanced, program will need to add FT faculty
Facilities (source: Faculty)
1) List of all facilities (Please indicate if any of these were added last year):
 Liberal arts 5, 6 and 7

2) Assessment of adequacy of current facilities:
Facility barely meets fire marshal standards and has inadequate cold storage and classroom space.
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Program Review Update 2009-10
Equipment and Supplies (source: Faculty)
Equipment is not current and is not in any way energy efficient
Current Program Objectives (taken from last year’s PRU)
1. Expand into Liberal arts 6
Program Objectives for next year (source: Faculty, working with Dean as needed)
1. Seek proper facilities for future growth of program to include offerings in a Culinary Academy
format of instructional delivery.
Completed by:
Date:
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Program Review Update 2009-10