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 degrees (AS-T Nutrition and Dietetics and AS Nutrition and Food Science). -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. 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. A shortcoming of Butte's AS-T degree is the lack of an instructional food science lab preventing delivery of essential course offerings such as an Introduction to Food Science with Lab. It should be noted that the Transfer Model Curriculum (TMC) for the AS-T in Nutrition and Dietetics includes C-ID 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 essential lab class due to lack of a instructional food science lab facility. Therefore students must complete this lower-division course after transfer to a four-year university. The FN Department is currently developing curriculum for a 3-unit Introduction to Food Science course and are prospecting laboratory leasing options. 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. In support of the Education, Child, and Family Studies Department�s Child and Family Studies Certificate, our department developed a Maternal and Child Health course (FN 8) which received State approval in January 2017. Offerings for both FN 8 and FN 10 commenced in the Fall 2017 semester. FN 8 is also an approved GE transfer class. Foods and Nutrition averages approximately 50 class sections annually, participates in Summer School, offers varied class times and modalities (face-to-face and online), 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 is a high demand course which fills quickly. In recent semesters, FN 2 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 course scheduling has shifted to meet the demand. The number of online sections makes up approximately one-third of FN 2 class offerings. Currently FN 8 and FN 50 are offered only online because F2F classes had very low enrollment. Shifting these classes to online has resulted in improved enrollment. The total percentage of online offerings is approximately 40%.
AS-T Nutrtion and Dietetics Degree, PLO #2: Critically evaluate nutrition information and differentiate between credible and non-credible sources of information.
Planned Improvements
Instructors will continue to use the LibGuide assignment as the format. Due to trends in popular diets, it is anticipated that popular diet evaluated will change so that the content remains current and is meaningful to student outcomes. One challenge with the assignment was finding the correct file format for completeing an electronic worksheet. Faculty are working with BCIS, TMI, and administrative assistants to determine a universal, fillable form.
AS Nutrtion and Food Science Degree, PLO #2: Apply academic skills neeeded for success in Nutrition and Food Science after transfer.
Planned Improvements
Spring 2019 was the first time FN 15 (Introduction to Nutrition, Dietetics, and Food Science) was offered. Per student survey feedback, the format of the class and student outcomes suggest that changes in the course structure are needed.
| Item | Performance | College Standard | College Six-Year Goal | Comments |
| Course Success | ||||
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Overall |
74% | 70% | 74% | We meet and exceed the college's goal. |
| Transfer GE | 74% | |||
| Distance Ed | 77% | Online class success exceeds the college's goal. | ||
| Degrees | 14 | Data is from F 18 and most certificates are awarded in the spring. | ||
| Transfer (UC/CSU) | 11 | Available CSU-Chico data is from 2015-16 and does not reflect the FN AST degree which began in 2017-18. AST degree was approved in 2017-18 option and the AS degree aligns with CSU-Chico degree options. FN has developed two different courses which articulate with the CSUs including an "Introduction to the Career" course. |
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1. Implementing AB 705 NA
2. Implementing Guided Pathways
3. Closing Equity Gaps/Fostering a Culture of Inclusiveness
4. Meeting enrollment targets
5. Meeting student achievement goals
6. Improving Processes NA
7. Strengthening Professional Development
Validation Team Recommendations - Spring 2019
1. The validation team appreciates the time spent on researching, developing, and submitting a proposal for a culinary/hospitality program at Butte College. They recommend the department continue to encourage the district to pursue the implementation of this program. The team feels the college has an opportunity to offer a rich, successful CTE program that would serve the community and provide a pathway for local high school students and others.
As you can imagine, developing culinary arts and hospitality programs are a substantial undertaking that requires significant resources staffing and college support. At the present time, the department continues to explore opportunities for new programs as they arise. Currently we are communication with BCOE regarding possible collaboration on a grant-funded apprenticeship program. The group has determined that the first step is to host an advisory meeting with community stakeholders early Spring 2020.
2. The validation team recommends research into the development of a foods lab to expand course options to meet the needs of students and the requirements of 4-year universities as well as enhancing student experience in the program.
The department is in the process of developing course curriculum for FN 12, Introduction to Foods with Lab. Curriculum develop is essential to have in place when physical space becomes available. We are in communication with Chico State’s Department of Nutrition and Food Science regarding a possible lease option of their foods lab. A Spring 2020 meeting is expected to take place at which time CSU, Chico’s Facility Director will attend.
3. The validation team recommends that the Foods & Nutrition Department collaborate with the Dean of Off-Site Centers for support of programmatic needs, including but not limited to technology, storage and curriculum implementation.
Recommendation #3 has resolved.
Storage space has been expanded at the Chico Center. Faculty teaching at the Glenn Center expresses that all needs are currently met.
4. The validation team encourages the Foods & Nutrition Department to develop strategic plans for short (1-year) and long-term (3- and 6-year) goals. These goals should incorporate plans for new course development and course improvement in addition to the steps necessary to create new certificates and/or major programs.
One-year goals were developed during the Fall 2019 Flex Week Department Meeting. The Department will evaluate goal progress at the Spring 2020 Institute Day Department Meeting. Goals will be revised as appropriate.
5. The validation team suggests incorporating multiple modalities of content delivery for FN-50 (e.g. face to face, hybrid, lecture/activity) in addition to the current online modality in order to increase student success rates in this course.
During the Fall 2019 semester, FN 50 was offered as an eight-week modality online course. Students were challenged numerous regional and statewide power outages that took place throughout the semester. Therefore, the success rates may be skewed. Offering the class in a hybrid modality is under consideration.
6. The validation team supports the request for an additional full-time faculty member based on increased course development, increased course offerings, and the creation of new certificates.
A proposal for a third-full time faculty member will likely be proposed during the Fall 2020 new full-time faculty request.
7. The validation team believes a 10% reassignment time to the department chair’s current chair level is unacceptable. Initially this program had two courses. Now it has five courses taught in multiple sections. This position needs an increased reassignment time to allow this faculty member more time for program development and collaboration with other instructional programs and industry partners.
Recommendation #7 has resolved.
Administration and BCEA signed a MOU in May 2020, removing Chair V from the Department Chair Reassigned Time Table.
8. The validation team recommends the continued exploration of a college-based student club. This club would allow for cohesiveness between all students interested in food and nutrition. This club will have access to IEC funding for conferences and other activities related to the mission of this club.
The Department was instrumental in launching the Foods and Nutrition Club (FANC) in October 2019. There are approximately 12 club members and two co-advisors. Despite the late-semester formation, the club elected relevant officers and met ICC requirements for funding requests.
FN Department Goals are as follows:
- Increase faculty with at least one additional full-time member.
- Increase associate faculty pool.
- Acquire physical space to accommodate for an instructional foods laboratory.
- Promote Nutrition and Food Science degree programs.
- Expand course offerings.
- Explore new degree and certifiate 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. Without a third full-time faculty member, the college risks course offering reductions.
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 - New Course Offerings to support degrees and certificates
There is a need to develop additional nutrition classes to support the AS-T and AS degrees including Introduction to Food Science with Lab. (See Strategy #5)
Foods and Nutrition is in a unique position to meet the varying needs of the campus community. Courses covering principles of food, lifecycle nutrition, nutrition and fitness, sustainable nutrition, and others would benefit nutrition and food science majors. Students in career and technical programs such as nursing, allied health, child development, first-year experience, and the public service academies would also benefit from nutrition knowledge. 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 3 - Program and Course Marketing
Develop plans to market and promote FN programs and new course offerings to increase enrollment.
Development of new FN courses including FN 8, FN 10, FN 12, and FN 15 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.
Funding would also be applied for recruitment of high school graduates.
Strategy 4 - 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.
Many people mistakeningly do not consider a kitchen to be a laboratory. This casual approach towards the Food Lab can result in accidents, foodborne illness and failed food products. A food lab requires students to follow lab and safety procedures similar to those used in a chemistry or biological laboratory. These procedures ensure safety from injury and foodborne illnes and will increase the liklihood of successful completion of food production.
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 5 - 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.
Butte County Office of Education offers a two-week, basic culinary program. Participants from this program would likely consider Butte College for advanced culinary skills if a program was made available to them.
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 11 percent from 2018-2028, 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 6 - 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 scientific equipment including a microscope, scientific glassware and fermentation supplies to effectively provide practical applications of food safety and HACCP processes.
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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 | $0.00 | $100,000.00 |
| Lease Food Science Laboratory Space | 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 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. The FN department is actively seeking leased space, including Chico State's NFSC foods lab. |
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| 2 | FN | Personnel | 1110 | $0.00 | $114,000.00 | |
| Hire new 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. Without a third full-time member, the college risks course reductions. 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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| 3 | FN | Equipment | 11-000-520-1-130600 | 4300 | $2,000.00 | $0.00 |
| Equipment for Food Safety and HACCP Coursework | The department needs equipment including a microscope, scientific glassware and fermentation supplies to provide practical applications of food safety and HACCP processes. |
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| 4 | Food staples for Food Science Lab Coursework | Operating Expenses | $0.00 | $10,000.00 | ||
| Materials to support Food Science with Lab coursework | 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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| 5 | FN | Operating Expenses | 11-000-520-1-130600 | 55820 | $1,500.00 | $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 | FN | Operating Expenses | 11-000-520-1-130600 | 54300 | $0.00 | $1,000.00 |
| 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, 8 and 10 require new materials to address student learning outcomes and student success. |
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| 7 | FN | Personnel | 12.118.520.1.130600 | 1490 | $0.00 | $15,000.00 |
| Continue to develop Culinary Arts and Hospitality Programs | Due to overwhelming community support, it would be the district's best interest to continue program development and to foster industry relations. Adequate funding can assist with a coordinator's stipend, curriculum development, consulting fees, travel expenses, and advisory expenses. 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. 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. |
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