CURRICULUM COMMITTEE MEETING

Approved: April 25, 2008

CURRICULUM COMMITTEE MEETING

Friday, March 28, 2008 - 2:00 p.m.

City Park Campus – Lac Maurepas (Building 23, Second Floor)

MINUTES

Call to Order

Curriculum Committee Meeting was called to order at 2:07 p.m. by Lester

Adelsberg, Assistant Chair

II.

Roll Call

Present were: Lester Adelsberg Sheila Hickman

Mary Bartholomew Leroy Kendrick

Jennifer Bennett Anne LaVance

Ashley Chitwood Mary Ellen Logan

Maria Cisneros Patrice Moore

Janet Colletti Sallye Raymond

Harolyn Cumlet Vance Roux

Greg Dawson Deborah Skevington

Patricia Egers Delores Smith

Ray Gisclair

Tim Stamm

Thomas Gruber

Absent/attending

To other business: Donna Alley Mike Nixon

Sal Anselmo

Warren Puneky

Wayne B. Chalona Suzanne Riche

Arnel Cosey Kim Rugon

Chris Doyle Lauren Tarantino

Sarah Inman Dianne Thames

Melissa LaCour Elizabeth Wilson

Cheryl Myers

Guest: Joseph Cruthirds

Catherine

Lenihan

Claudia

Martinez

III.

Minutes of meeting of March 7, 2008

The Minutes of the meeting of March 7, 2008 were reviewed accepted as written.

IV.

Curriculum Operations Report – Tim Stamm

Tim Stamm reported all curriculum proposals from the March 7, 2008 Curriculum

Committee Meeting were reviewed and approved by the Vice Chancellor for

Learning & Student Development.

Page 1

Approved: April 25, 2008

New Business

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.

[Motion: Mary Bartholomew:

Second Sheila Hickman; Carried, Unanimously].

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.”

[Motion: Mary Bartholomew; Second: Tom Gruber;

Carried, Unanimously].

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

Internet customer, evaluating web marketing programs, social concerns, and

regulatory issues.

[Motion: Mary Bartholomew; Second: Ashley

Chitwood; Carried Unanimously].

Note:

The agenda was reordered and items combined for discussion , Original

Agenda Placement Items V. d. to V.e.

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-

Page 2

Approved: April 25, 2008

Page 3

281: Supervised Work Experience I; skills introduced in CULA-101 do not

require the co-requisites of CULA-102 and CULA-281.

Business and Technology/CULA

Course Revision:

CULA-101: Introduction to Culinary Arts. Revision of the

Master Syllabus for CULA-101: Introduction to Culinary Arts.

[Motion:

Marry Ellen Logan; Second: Raymond Gisclair, Carried

Unanimously].

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.

Note

: The Agenda was reordered and items combined for discussion. Original

Agenda Placement Items V. f. to V. g.

Business and Technology/CULA

Course Revision:

CULA-102: Basic Culinary Skills. Revision of the Master

Syllabus for CULA-102: Basic Culinary Skills.

Business and Technology/CULA

Course Revision:

CULA-103: Food Safety and Sanitation. Revision of the

Master Syllabus for CULA-103: Food Safety and Sanitation [

Motion Sallye

Raymond; Second: Sheila Hickman; Carried Unanimously].

Note

: The Agenda was reordered and items combined for discussion. Original

Agenda Placement Items V.i. to V. j.

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.”

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.

[Motion: Ashley Chitwood; Second: Sheila Hickman; Carried

Unanimously].

Approved: April 25, 2008

Note

: The Agenda was reordered and items combined for discussion. Original

Agenda Placement ItemsVk. To V. m

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.

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.

Business and Technology/CULA

Course Revision:

CULA-107: Foodservice Purchasing. Revision of the

Master Syllabus for CULA-107: Foodservice Purchasing.

[Motion Ashley

Chitwood; Second: Tom Gruber; Carried Unanimously].

Note

: The Agenda was reordered and items combined for discussion. Original

Agenda Placement Items V.n to V. o.

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.”

Business and Technology/CULA

Course Revision:

CULA-208: Soups, Stocks, and Sauces. Revision of the

Master Syllabus for CULA-208: Soups, Stocks, and Sauces.

[Motion: Ashley

Chitwood; Second: Mary Ellen Logan; Carried Unanimously].

Note

: The Agenda was reordered and items combined for discussion. Original

Agenda Placement Items V. p. to V. q.

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

Page 4

Approved: April 25, 2008

has no prerequisite requirements; students must demonstrate proficiency in

the prerequisite courses prior to enrollment in CULA-209: Culinary Seminar.

Business and Technology/CULA

Course Revision:

CULA-209: Culinary Seminar. Revision of the Master

Syllabus for CULA-209: Culinary Seminar.

[Motion: Patrice Moore;

Second: Ashley Chitwood, Carried Unanimously].

Note

: The Agenda was reordered and items combined for discussion. Original

Agenda Placement Items V.r. to V.s.

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.

Business and Technology/CULA

Course Revision:

CULA-210: Introduction to Garde Manger. Revision of

the Master Syllabus for CULA-210: Introduction to Garde Manger.

[Motion:

Harolyn Cumlet; Second: Ray Gisclair; Carried Unanimously].

Note

: The Agenda was reordered and items combined for discussion. Original

Agenda Placement Items V.t. to V.u

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.

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.

[Motion: Sheila Hickman; Second: Mary Ellen Logan;

Carried Unanimously].

Note

: The Agenda was reordered and items combined for discussion. Original

Agenda Placement Items V.v. to V.w

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.

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,

Page 5

Approved: April 25, 2008

Beverage, and Labor Cost Control.

[Motion: Ashley Chitwood; Second:

Patrice Moore; Carried Unanimously].

Note

: The Agenda was reordered and items combined for discussion. Original

Agenda Placement Items V.x. to V. y.

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

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.

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.

[Motion: Ashley

Chitwood; Second: Anne LaVance; Carried Unanimously].

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.

[Motion: Ashley

Chitwood; Second: Sheila Hickman; Carried Unanimously].

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.

[Motion: Ashley Chitwood; Second: Deborah Skevington; Carried

Unanimously].

Page 6

Approved: April 25, 2008

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.

[Motion: Ashley Chitwood; Second:

Ray Gisclair; Carried Unanimously].

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.

[Motion: Ashley Chitwood; Second: Anne

LaVance; Carried Unanimously].

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.

[Motion: Ashley Chitwood; Second: Mary Ellen Logan; Carried

Unanimously].

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

[Motion: Sheila Hickman; Second: Ashley Chitwood; Carried

Unanimously].

Note

: The Agenda was reordered and items

combined for discussion. Original

Agenda Placement Items V.ff. to V.gg.

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.

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

Page 7

Approved: April 25, 2008

concepts and techniques of food preparation.”

[Motion: Patrice Moore;

Second: Ashley Chitwood; Carried Unanimously].

Note

: The Agenda was reordered and items combined for discussion. Original

Agenda Placement Items V. hh. To V. ii.

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.

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.”

[Motion Ashley Chitwood; Second:

Anne LaVance; Carried Unanimously].

Note

: The Agenda was reordered and items combined for discussion. Original

Agenda Placement Items V. jj.V.kk.

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.

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.

[Motion: Sheila

Hickman; Second: Ashley Chitwood; Carried Unanimously].

Note

: The Agenda was reordered and items combined for discussion. Original

Agenda Placement Items V.ll to V.mm.

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.

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

Page 8

Approved: April 25, 2008

Page 9

production of pâtés, terrines, gallantines, mousses, tallow, ice carvings, and

charcuterie.”

[Motion: Anne LaVance; Second: Ashley Chitwood;

Motion Defeated by Majority vote].

The Agenda was modified by unanimous consent of the Curriculum

Committee to include the following

Business and Technology/CULA

Course Deletion

: CULA-216: Advanced Garde Manger. Delete the course,

CULA-216: Advance Garde Manger from the catalog of course offerings; the

course is no longer used in either degree option of the Culinary Arts Associate

of Applied Science degree program.

Business and Technology/CULA

New Course:

CULA-218: American Regional Cuisine. Creation of a new

course, CULA-218: 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.”

[Motion: Ashley Chitwood; Second: Raymond Gisclair;

Carried, Unanimously].

VI.

Old Business

VII.

Next Meeting

April 11, 2008

(Scheduled Meeting)

VIII.

Adjournment 3:25 p.m.