CURRICULUM COMMITTEE MEETING
Friday, March 28, 2008 - 2:00 p.m.
City Park Campus – Lac Maurepas (Building 23, Second Floor)
AGENDA
I.
Call to Order
II.
Roll Call
III.
Minutes of meeting of March 7, 2008
IV.
Curriculum Operations Report – Tim Stamm
V.
New Business
a)
Business and Technology/MOVH
New Course:
MOVH-228: Body and Fender III. Creation of a new course,
MOVH-228: Body and Fender III. This new course will address requirements
outlined by NATEF that student receive 260 hours of instruction in
structural analysis and damage repair.
b)
Liberal Arts/CRJU
Change of Program Description
: Criminal Justice, Associate of Arts.
Revise the program description for the Associate of Arts degree program in
Criminal Justice to state: “The Criminal Justice program prepares students
whose career interests are in law enforcement, law, and corrections for direct
entry into the workforce, for transfer to senior colleges, and for professional
advancement. After earning the Associate of Arts degree in Criminal Justice,
a student may transfer into the Bachelor of Arts program in Criminal Justice
at Loyola New Orleans or Southern University. Students who are planning
to transfer to other four-year institutions should consult with an advisor.”
Currently, the program description reads: “The Criminal Justice program
prepares students for employment in industry or government positions
related to criminal justice.
After earning the Associate of Arts degree in
Criminal Justice, a student may transfer into the Bachelor of Arts program in
Criminal Justice at Loyola New Orleans or Southern University. Students
who are planning to transfer to other four-year institutions should consult
with an advisor.”
c)
Business and Technology/MARK
New Course
: MARK-208: Internet Marketing. Creation of a new course,
MARK-208: Internet Marketing. This course will introduce the topic of
Internet marketing, also referred to online marketing or e-marketing is the
marketing of products or services over the Internet as well at the process of
growing and promoting an organization using online media. Topics include:
online marketing strategies, value-chain models, business models, the
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Internet customer, evaluating web marketing programs, social concerns, and
regulatory issues.
d)
Business and Technology/CULA
Change of Course Prerequisite and Co-requisite Requirements
:
CULA-101: Introduction to Culinary Arts. Modify the prerequisite
requirement of CULA-101: Introduction to Culinary Arts to state “Eligibility
for ENGL-101: English Composition I and MATH-118: Algebra for College
Students.” Currently, the course has no prerequisite requirements. Delete
co-requisite requirements of CULA-102: Food Prep I: Basic Skills and CULA-
281: Supervised Work Experience I; skills introduced in CULA-101 do not
require the co-requisites of CULA-102 and CULA-281.
e)
Business and Technology/CULA
Course Revision:
CULA-101: Introduction to Culinary Arts. Revision of the
Master Syllabus for CULA-101: Introduction to Culinary Arts.
f)
Business and Technology/CULA
Change of Course Co-requisite Requirement
:
CULA-102: Basic Culinary
Skills. Delete the co-requisite requirements of CULA-101: Introduction to
Culinary Arts and CULA-281: Supervised Work Experience I; skills
introduced in CULA-102 do not require the co-requisites of CULA-101 and
CULA-281.
g)
Business and Technology/CULA
Course Revision:
CULA-102: Basic Culinary Skills. Revision of the Master
Syllabus for CULA-102: Basic Culinary Skills.
h)
Business and Technology/CULA
Course Revision:
CULA-103: Food Safety and Sanitation. Revision of the
Master Syllabus for CULA-103: Food Safety and Sanitation
i)
Business and Technology/CULA
Change of Course Prerequisite and Co-requisite Requirements
:
CULA-105: Theory of Meat, Poultry, & Seafood. Delete the co-requisite
requirement of CULA-282: Supervised Work Experience II; skills introduced
in CULA-105 do not require the co-requisite requirement of CULA-282.
Modify the pre-requisite requirement of CULA-105: Theory of Meat, Poultry,
& Seafood to state: “CULA-101: Introduction to Culinary Arts and CULA-
102: Basic Culinary Skills and CULA-103: Food Safety and Sanitation.”
Currently, the prerequisite requirement reads: “CULA-101: Introduction to
Culinary Arts.”
j)
Business and Technology/CULA
Course Revision:
CULA-105: Theory of Meat, Poultry, & Seafood. Revision
of the Master Syllabus for CULA-105: Theory of Meat, Poultry, & Seafood.
k)
Business and Technology/CULA
Change of Course Title:
CULA-107: Food and Beverage Purchasing.
Change the title of CULA-107: Food and Beverage Purchasing from CULA-
107: Food and Beverage Purchasing to CULA-107: Foodservice Purchasing.
l)
Business and Technology/CULA
Change of Course Prerequisite Requirement
: CULA-107: Foodservice
Purchasing. Change the prerequisite requirement of CULA-107: Foodservice
Purchasing to state “CULA-101: Introduction to Culinary Arts.” Currently,
the prerequisite states: “CULA-103: Food Safety and Sanitation.” CULA-101
is a more appropriate foundational course to prepare students for success in
CULA-107.
m)
Business and Technology/CULA
Course Revision:
CULA-107: Foodservice Purchasing. Revision of the
Master Syllabus for CULA-107: Foodservice Purchasing.
n)
Business and Technology/CULA
Change of Course Prerequisite and Co-requisite Requirements
:
CULA-208: Soups, Stocks, and Sauces. Modify the prerequisite requirement
of CULA-208: Food Prep III: Soups, Stocks, and Sauces to state: “ ‘C’ or better
in the following courses: CULA-101: Introduction to Culinary Arts and
CULA-102: Basic Culinary Skills and CULA-103: Food Safety and Sanitation
and CULA-105: Theory of Meat, Poultry, and Seafood and CULA-106:
Cooking Methods and CULA-281: Supervised Work Experience I.” Currently,
the prerequisite requirement states: “CULA-107: Foodservice Purchasing.”
Delete the co-requisite requirements of CULA-207: Fundamentals of Baking
and CULA-283: Supervised Work Experience III.”
o)
Business and Technology/CULA
Course Revision:
CULA-208: Soups, Stocks, and Sauces. Revision of the
Master Syllabus for CULA-208: Soups, Stocks, and Sauces.
p)
Business and Technology/CULA
Addition of Course Prerequisite Requirements
: CULA-209: Culinary
Seminar. Add the following prerequisite requirements to CULA-209:
Culinary Seminar: “ ‘C’ or better in the following courses: CULA-101:
Introduction to Culinary Arts and CULA-102: Basic Culinary Skills and
CULA-103: Food Safety and Sanitation and CULA-105: Theory of Meat,
Poultry, and Seafood and CULA-106: Cooking Methods and CULA-281:
Supervised Work Experience I and CULA-282: Supervised Work Experience
II and CULA-283: Supervised Work Experience III.” Currently, the course
has no prerequisite requirements; students must demonstrate proficiency in
the prerequisite courses prior to enrollment in CULA-209: Culinary Seminar.
q)
Business and Technology/CULA
Course Revision:
CULA-209: Culinary Seminar. Revision of the Master
Syllabus for CULA-209: Culinary Seminar.
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r)
Business and Technology/CULA
Change of Course Prerequisite and Co-requisite Requirements
:
CULA-210: Introduction to Garde Manger. Modify the prerequisite
requirements of CULA-210: Introduction to Garde Manger to state: “ ‘C’ or
better in the following courses: CULA-101: Introduction to Culinary Arts and
CULA-102: Basic Culinary Skills and CULA-103: Food Safety and Sanitation
and CULA-105: Theory of Meat, Poultry, and Seafood and CULA-106:
Cooking Methods and CULA-281: Supervised Work Experience I and CULA-
282: Supervised Work Experience II.” Prerequisite currently states: “CULA-
208: Soups, Stocks, and Sauces.” Remove CULA-211: Dessert Prep and
CULA-284: Supervised Work Experience IV as co-requisite requirements.
s)
Business and Technology/CULA
Course Revision:
CULA-210: Introduction to Garde Manger. Revision of
the Master Syllabus for CULA-210: Introduction to Garde Manger.
t)
Business and Technology/CULA
Change of Course Prerequisite Requirement
: CULA-213: Nutrition for
the Culinary Professional. Modify the prerequisite requirement of CULA-
213: Nutrition for the Culinary Professional to state: “CULA-101:
Introduction to Culinary Arts.” Currently, the course has no prerequisite
requirement.
u)
Business and Technology/CULA
Course Revision:
CULA-213: Nutrition for the Culinary Professional.
Revision of the Master Syllabus for CULA-213: Nutrition for the Culinary
Professional.
v)
Business and Technology/CULA
Change of Course Title
: CULA-215: Culinary Cost Control. Change the
title of CULA-215: Culinary Cost Control from CULA-215: Culinary Cost
Control to CULA-215: Food, Sales, Beverage, and Labor Cost Control. This
title reflects the full-range of instructional content addressed in the course.
w)
Business and Technology/CULA
Course Revision:
CULA-215: Food, Sales, Beverage, and Labor Cost
Control. Revision of the Master Syllabus for CULA-215: Food, Sales,
Beverage, and Labor Cost Control.
x)
Business and Technology/CULA
Change of Course Prerequisite Requirements
: CULA-217: Culinary
Arts Practicum. Modify the prerequisite requirements of CULA-217 to state:
“ ‘C’ or better in the following courses: CULA-101: Introduction to Culinary
Arts and CULA-102: Basic Culinary Skills and CULA-103: Food Safety and
Sanitation and CULA-105: Theory of Meat, Poultry, and Seafood and CULA-
106: Cooking Methods and CULA-107: Foodservice Purchasing and CULA-
207: Fundamentals of Baking and CULA-208: Soups, Stocks, and Sauces and
CULA-209: Culinary Seminar and CULA-210: Introduction to Garde Manger
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and CULA-211: Dessert Prep and CULA-213: Nutrition for the Culinary
Professional and CULA-214: Supervision and CULA-215: Food, Sales,
Beverage, and Labor Cost Control and CULA-216: Advanced Garde Manger
and CULA-281: Supervised Work Experience I and CULA-282: Supervised
Work Experience II and CULA-283: Supervised Work Experience III and
CULA-284: Supervised Work Experience IV and CULA-285: Supervised Work
Experience V.” Currently, the prerequisite states: “CULA-215: Food, Sales,
Beverage, and Labor Cost Control and CULA-216: Advanced Garde Manger.”
Remove CULA-286: Supervised Work Experience IV as a co-requisite
requirement from CULA-217: Culinary Arts Practicum.
y)
Business and Technology/CULA
Course Revision:
CULA-217: Culinary Arts Practicum. Revision of the
Master Syllabus for CULA-217: Culinary Arts Practicum. Reduce credit
hours from six (6) to four (4) – from 3-9-6/180 to 2-7-4/135.
z)
Business and Technology/CULA
Program Revision
: Chef Apprentice Degree Option in Culinary Arts,
Associate of Applied Science. Delete CULA-207: Fundamentals of Baking
from Required Courses in Major for the Chef Apprentice Degree Option in
Culinary Arts. This change is designed to meet NACE accreditation
recommendations. Total program hours remain the same.
aa)
Business and Technology/CULA
Program Revision
: Chef Apprentice Degree Option in Culinary Arts,
Associate of Applied Science. Add the following course to Approved Electives;
students will select three (3) hours from the following choices: ACCT-111:
Fundamentals of Accounting, ADOT-105: Survey of Computer Applications,
BUSG-115: Starting A New Business, BUSG-224: Computer Applications, or
BUSG-252: Entrepreneurial Finance. This change is designed to meet NACE
accreditation recommendations. Total program hours remain the same.
bb)
Business and Technology/CULA
Program Revision
: Catering Degree Option in Culinary Arts, Associate of
Applied Science. Delete CULA-207: Fundamentals of Baking from Required
Courses in Major for the Catering Degree Option in Culinary Arts. This
change is designed to meet NACE accreditation recommendations. Total
program hours remain the same.
cc)
Business and Technology/CULA
Program Revision
: Catering Degree Option in Culinary Arts, Associate of
Applied Science. Add the following course to Approved Electives; students
will select three (3) hours from the following choices: ADOT-105: Survey of
Computer Applications, BUSG-115: Starting A New Business, BUSG-224:
Computer Applications, or BUSG-252: Entrepreneurial Finance. This change
is designed to meet NACE accreditation recommendations. Total program
hours remain the same.
dd)
Business and Technology/CULA
New Course
: CULA-218: Culinary Certification Preparation. Creation of a
new course, CULA-218: Culinary Certification Preparation (2-3-2/60), a
course designed to prepare Delgado Community College apprentices to take
both the American Culinary Federation Certified Culinarian written and
practical exams. Both exams will be administered during the semester.
ee)
Business and Technology/CULA
Program Revision
: Chef Apprentice Degree Option in Culinary Arts. Add
CULA-218: Culinary Certification Preparation to Required Courses in Major.
With the modified credit hours of CULA-217: Culinary Arts Practicum and
the addition this course, total program hours increase from
71
to
72
.
ff)
Business and Technology/CULA
Change of Course Title:
CULA-106: Cooking Methods. Change the title of
CULA-106: Cooking Methods from CULA-106: Cooking Methods to CULA-
106: International Cuisine.
gg)
Business and Technology/CULA
Course Revision:
CULA-206: International Cuisine. Revise the Master
Syllabus and Course Description for CULA-206: International Cuisine.
Course Description: “Fundamental concepts and techniques of food
preparation utilizing the classical cooking methods with an emphasis on
international cuisines. A complimentary course to CULA-105: Theory of
Meat, Poultry, & Seafood.” Current course description: “Fundamental
concepts and techniques of food preparation.”
hh)
Business and Technology/CULA
Change of Course Title:
CULA-211: Dessert Prep. Change the title of
CULA-211: Dessert Prep from CULA-211: Dessert Prep to CULA-211:
Bakeshop Fundamentals.
ii)
Business and Technology/CULA
Course Revision:
CULA-211: Bakeshop Fundamentals. Revise the Master
Syllabus and Course Description for CULA-211: Bakeshop Fundamentals.
Course Description: “A hands-on course in production of American and
European brads, pastries, and desserts.” Current course description:
“
Hands-on course in production of French and European desserts. Includes
puddings, mousses, pastries, puff pastry, tarts, soufflés, ice creams, sorbets,
sherbets, candies and sweet sauces.”
jj)
Business and Technology/CULA
Change of Course Title:
CULA-214: Supervision. Change the title of
CULA-214: Supervision from CULA-214: Supervision to CULA-214:
Restaurant & Hospitality Supervision.
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kk)
Business and Technology/CULA
Course Revision:
CULA-214: Restaurant & Hospitality Supervision.
Revise the Master Syllabus and Course Description for CULA-214:
Restaurant & Hospitality Supervision. Course description: “A survey course
based on the principles of effective supervision and management theories and
techniques for the restaurant and hospitality industry.” Current course
description: “Basic principles of effective supervision, including human
relations, motivation, communication, correct training principles,
interviewing of staff, and discipline. Emphasizes working with supervisors
and subordinates in food service and hospitality industries.
ll)
Business and Technology/CULA
Change of Course Title
: CULA-216: Advanced Garde Manger. Change the
title of CULA-216: Advance Garde Manger from CULA-216: Advanced Garde
Manger to CULA-216: American Regional Cuisine.
mm)
Business and Technology/CULA
Course Revision:
CULA-216: American Regional Cuisine. Revise the
Master Syllabus for CULA-216: American Regional Cuisine. Course
Description: “Fundamental concepts and techniques of food preparation
utilizing the cooking methods and recipes of the geographical regions of the
United States.” Current description: “Covers garde manger station in
production of pâtés, terrines, gallantines, mousses, tallow, ice carvings, and
charcuterie.”
VI.
Old Business
VII.
Next Meeting
April 11, 2008
(Scheduled Meeting)
VIII.
Adjournment
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