Progress 07/15/07 to 01/14/12

Outputs
OUTPUTS: The Multicultural Culinology: From Campus to Career project has completed the extension period with all outcomes and objectives achieved. Over the project period, 77 students enrolled in the degree program, and in the final year 17 students were in their second year of study and 20 students in the third year. Three students received scholarships to complete a food processing course at California Polytechnic State University, San Luis Obispo (CPSU). Twenty-three students received stipends to pay for lab kits, textbooks, and culinary supplies. One student received the scholarship to attend CPSU in fall 2010 in the Food Science and Nutrition program. An additional no cost extension was requested in July 2011 to accommodate a medical leave taken by the scholarship recipient who completed her scholarship in Fall 2011. Overall student enrollment in the Culinary Arts program was: 319 in 2006/2007; 327 in 2007/2008 and 511 in 2008/2009. There was an increase of 62% between 2007 and 2009. Persistence was 26 (8.2%) from 2006/2007 to 2007/2008 and 39 (11.9%) from 2007/2008 to 2008/2009. A Culinary Arts and Culinology Resource Guide was created, tested, revised, and distributed to over 500 students and faculty at high schools, AHC and CPSU. Over 800 What is Culinology DVDs were also distributed. Information about the Culinology program was presented at four career open houses to over 10,000 students and 50 counselors. Staff gave classroom presentations to 600 students in home economics, foods, nutrition, early childhood studies, chemistry, and math high school classes. The new Culinology degree was discussed on local radio talk shows, and a faculty member was interviewed by Santa Maria Times for a newspaper article. AHC News2Know published eight articles on the program's success. The Culinology web page was expanded: www.hancockcollege.edu/culinology on-line tutorials were created for three Culinology courses. Three part-time faculty received stipends to place courses on blackboard and close caption online tutorials for Culinology courses. The Project Director served on three high school culinary advisory boards and the Research Chef Association Education Committee. Faculty attended three externships and three Project Directors' Conferences. Twenty-five students went on industry-related field trips. The program evaluator, Dr. Michael Cheng, Southwest Minnesota State University Culinology and Hotel Restaurant Administration Program Director, completed site visits at AHC and CPSU. He met with staff, provided feedback, and valuable program information. He reviewed the scope of work, budget, timeline, and objectives, and AHC passed the Research Chefs Association educational initial site program review. We provided resources and coaching to three faculty members from Taylor College in Malaysia. They are creating a Culinology program similar to our program. Course articulation agreements were updated between AHC and with CPSU and Fresno State University. The prefix name for courses was changed from Family and Consumer Science to Culinary Arts or Food Science and Nutrition to help students easily find Culinology courses in the college's schedule and catalog. PARTICIPANTS: This Multicultural Culinology project continued collaboration between Allan Hancock College and California Polytechnic State University that began in 2005 with the Food Science, Culinary Arts, and Nutrition Inter-institutional Collaborative grant from USDA. In addition, Multicultural Culinology provided extensive outreach to the high schools to ensure an intersegmental pathway was developed to better prepare students for careers and continued educational opportunities. TARGET AUDIENCES: The principal population groups served by Multicultural Culinology were high school and community college students. AHC is a Hispanic Serving Institution with a student population that is approximately 47% Hispanic, most of whom are low-income and first-generation college-goers. In AHC's service area, approximately 82% of adults do not have a college degree. The college is located in a semi-rural area where agriculture is the primary industry and hospitality and recreation are growing industries, due to its ideal location for retirees. AHC is sandwiched between two highly selective universities, and is therefore the primary point of access to postsecondary education for both youth and adults in the area. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
Products: The Culinary Arts/Culinology Student Resource Guide was revised to reflect program updates. A mentoring guide for faculty and counselors was created to help faculty coach, guide, counsel, and tutor students. The Culinology web page was revised and expanded. Project staff created online tutorials and identified YouTube videos for three courses in the Culinology program: Introduction to the Culinology Professions; Introduction to Food Science; and Food, Nutrition, Customs and Culture. The Culinology and Culinary Arts Internship Guide was updated and expanded. Outcomes: Numerous multimedia marketing resources were provided to students that include Culinology/Culinary Arts program information. Students in the program accessed all college services and received mentoring from instructors to increase persistence. Faculty met regularly as a team to identify strategies to increase student retention and success. A successful transfer process between AHC and CPSU was implemented and includes a mechanism for tracking students. Counselors have become familiar with the program and are enrolling more students. Faculty are using You Tube videos to more effectively teach current, timely, technical information in both face-to-face and online classes. Students can view tutorials on their own, allowing them to integrate schoolwork with outside responsibilities. Faculty has maintained successful linkages with local industry employers and is building student social capital and networks for student employment. Students are now tracked through a new cooperative work experience internship program and faculty has increased knowledge and skills as a result of externships, and has updated courses to meet ever-changing industry standards and improve student success. Impacts: The Culinology degree is an excellent educational opportunity for AHC's underrepresented students who are interested in and/or who have experience in the culinary field. Students are able to live locally and obtain an advanced degree at less than 25% of the cost to attend a culinary academy and are better prepared to enter the workforce. This program addresses the demand by employers for entry and mid-level restaurant employee's, with knowledge of multicultural cuisine. Many of our students work in the culinary field while they attend school. Increased recruitment and retention of Hispanic and other underrepresented students will continue through peer education. This program has strong industry integration locally through the Santa Maria Chamber of Commerce and nationally through the Research Chefs Association. Cooperative relationships between faculty from AHC and five local high schools, as well as CPSU have been implemented. The student culinary club has an excellent reputation, and club members have provided catering services at both on- and off-campus sites for fund-raising purposes. Culinology graduates are able to improve the sensory, nutritional, and quality of food cost-effectively for consumers. This will work to improve national health by reducing hypercholesterolemia, obesity, diabetes, and other food-consumption related illnesses.

Publications

• Culinary Arts and Culinology, Student Resource Guide, Patti Bonner, Ginger Lordus, Allan Hancock College, Graphics, 2009 Nutrition DVD, PennyJar Pictures, Lisa Hammert, Summer 2009 http://www.ahcclassroom.org/Nutrition101.htm Food Science DVD, PennyJar Pictures, Lisa Hammert, Summer 2009 http://www.ahcclassroom.org/FoodScience101.htm Culinology and Culinary Arts Internship Guide, Patti Bonner, Ginger Lordus, Fall 2008, Internal AHC document Culinology web page www.hancockcollege.edu/culinology, Carter Productions, Summer 2009
• Articles in News2Know, Rebecca Alarcio: September 2008, February 2009, March 2009, May 2009, June 2009, Dec. 2009, March 2010, April 2010.

Progress 07/15/10 to 07/14/11

Outputs
One scholarship recipient is continuing her studies at California Polytechnic State University at San Luis Obispo. A six month no cost extension was needed because the student took a medical leave during spring quarter of 2011. The student is currently enrolled for the Fall 2011 term and will utilize the remaining scholarship funds at this time. PRODUCTS: No additional activity. OUTCOMES: It is anticipated that all activities will be completed and the grant will be closed out in January 2012. DISSEMINATION ACTIVITIES: No additional activity. FUTURE INITIATIVES: None.

Impacts
No additional activity.

Publications

• No publications reported this period

Progress 07/15/09 to 07/14/10

Outputs
The Multi-Cultural Culinology: From Campus to Career project is in its third year. Seventeen students were enrolled in Culinology courses in 2008/09 and 20 in 2009/10; Five students persisted from 2008/09 to 2009/10. Three students received scholarships and completed a food processing course at California Polytechnic State University, San Luis Obispo (CPSU). Twenty-one students received lab kits, textbooks, and culinary supplies funded by the grant. One AHC student received a scholarship to complete a BS at CPSU's Food Science and Nutrition program beginning fall 2010. The Culinary Arts and Culinology Resource Guide was distributed to over 500 students, entrepreneurs, and faculty at high schools, AHC, CPSU, and is available on-line. Over 800 DVDs of What is Culinology were distributed. Information about the Culinology and Culinary Arts & Management (CAM) programs was distributed to over 10,000 students and 50 counselors at AHC's Career Exploration Day. Presentations were delivered by staff to 600 students in home economics, foods, nutrition, child studies, chemistry, and math classes at 4 high schools. Over 300 elementary school students toured the facilities used for the Culinology/CAM programs. The programs were promoted on 2 radio talk shows, and faculty was interviewed by the local newspaper, Santa Maria Times. Program updates, including information about students preparing ethnic meals for Cultural Diversity Day, touring CPSU's food processing plant, meeting CPSU faculty, and completing internships, were included in AHC's News2Know newsletters. The CAM webpage, (http://www.hancockcollege.edu/Default.asppage=850 ), includes a video link to the DVD What is Culinology that describes Culinology and related career opportunities. Online tutorials were created for 3 Food Science and Nutrition (FSN) courses that are core to the Culinology degree, and faculty received stipends to place Culinology courses and tutorials on Blackboard. Introduction to Food Science, FSN 133 will be offered fall 2010, and Nutrition Science, FSN 110 will be offered spring 2011. The Project Director served on 3 high school culinary advisory boards and the Research Chef Association Education Committee. Faculty completed 3 externships with the Research Chef Association and a chocolatier manufacturer. 25 students attended industry-related field trips. Mr. Michael Cheng, Program Director for Southwest Minnesota State University Culinology and Hotel Restaurant Administration program, is the external evaluator. He met with project staff in June 2010, toured both AHC and CPSU, reviewed progress on objectives, and provided valuable feedback. Based on his recommendations, Introduction to Culinology will be better aligned with university courses and reduced to one unit. Concurrently, he conducted the initial site visit for Research Chef Association's program review. Courses were reviewed and some courses were multiple-listed as Family and Consumer Science and Culinary Arts to help students more easily locate Culinology courses in the schedule and catalog. The college continues to maintain excellent course articulation between AHC and CPSU and Fresno State University. PRODUCTS: Brochures, schedules and the college catalog were updated reflecting AHC's Career Technical Education format and prefix changes to courses in both Family and Consumer Science and Culinary Arts. The Culinary Arts and Culinology Student Resource Guide was revised to reflect program and general campus updates. The Culinology and Culinary Arts Internship Guide was also updated and expanded. In addition, project staff created three online tutorials and posted information on YouTube describing three courses: Introduction to the Culinology Professions, Introduction to Food Science, and Food, Nutrition, Customs and Culture. OUTCOMES: Obj 1: 800 copies of What is Culinology DVD were distributed. Web pages for Culinology and CAM were developed. Project staff posted 3 courses on YouTube describing the Culinology program: Introduction to the Culinology Professions, Introduction to Food Science, and Food, Nutrition, Customs and Culture. Students have access to numerous multimedia resources that provide detailed program information that supports their academic success by simplifying completion requirements for degrees and certificates. Obj 2: The Recruitment, Retention, and Resource manual, developed in year 1 is used by instructors and counselors to increase students program knowledge and to support and increase academic success and persistence. Faculty meets regularly as a team to identify strategies to increase student retention and success. Faculty also incorporated timely technical information in both face-to-face and online classes. Faculty created online tutorials to help students integrate schoolwork with family and employment responsibilities. Obj 3: 23 students received stipends that paid for textbooks, lab kits, and supplies. Three students received tuition stipends to take a food processing course at California Polytechnic State University, San Luis Obispo. Obj 4: One Culinology student received a scholarship awarded in May 2010 to complete a BS degree at CPSU in Food Science and Nutrition. Obj 5: Student enrollment increased in CAM certificate options: 26 in 2007/08 and 39 in 2008/09. However, we fell short of the objective and only 8 students received certificates. Obj 6: 17 Culinology students were enrolled in 2008/09 and 20 in 2009/10; 5 students persisted from 2008/09 to 2009/10 with 2 students transferring to the BA level. Obj 7: Counselors and faculty are using the RRR manual, are more familiar with CAM, are able to coach students and provide information about the program, which resulted in increased enrollments. Persistence rates have improved since the manual was implemented. Obj 8: Faculty created 3 online tutorials for Introduction to the Culinology Professions, Introduction to Food Science, and Food, Nutrition, Customs and Culture. Obj 9: Faculty has maintained successful linkages with area employers, which help students build social capital and network with potential employers. Faculty has increased their knowledge and skills by participating in externships and attending trade association events to stay current with changing industry standards in order to improve course relevancy. Obj 10: AHC collaborates with USDA on various activities. Staff from the local Natural Resources Conservation Service, Forest Service, and Farm Service Agency participates in AHC's annual Career Exploration Day. Information about internship opportunities within USDA agencies are distributed to students through the Career and Technical Education Center. The Director of Institutional Grants was selected to participate in the 2010 E. Kika De La Garza Fellowship Program. Through this partnership, USDA and Hispanic Serving Institutions address educational challenges faced by the Hispanic community and promote opportunities offered by USDA agencies. DISSEMINATION ACTIVITIES: Project best practices and results were presented through poster sessions at North American Colleges and Teachers of Agriculture (NACTA) conference held in Pennsylvania, PA. Three issues of AHC's News2Know newsletter included articles about Culinology and Culinary Arts & Management student activities, internships, and employment. An overview of the Culinology program's evolution from initial concept to current status was presented at a Santa Maria Rotary Club meeting. FUTURE INITIATIVES: Introduction to Food Science (FSN 133) will be offered for the first time in fall 2010. This course is required for the Culinology degree. Currently, 16 students are enrolled in this course. It is anticipated that by the end of the semester all 16 students will graduate with an AA degree in Culinology. Allan Hancock College will continue to market and grow the Culinology and Culinary Arts programs. Faculty and counselors continue to recruit high school students to begin their postsecondary education at AHC and this program is one that appeals to many high school students. Work continues on increasing the number of articulation agreements between family & consumer science courses at local high schools and the college, which will allow students to move into advanced courses during their first year at AHC. Courses are sequential to simulate real restaurants operations, and students remain together throughout the Culinology and Culinary Arts & Management programs. As recommended by the project evaluator, Introduction to Culinology will be reduced to a one-unit course and Introduction to Hospitality Industries will once again be offered in alignment with area high schools. This change will also align with California's statewide Career Pathways Project. Introduction to Culinology will be marketed to students enrolled in AHC science classes. Students will be counseled to take Introduction to Chemistry (a pre-requisite for transfer) in their first year. Ideas are being explored to link front of the house dining service to food production courses. This new delivery design would link career with education and meet the local market demand for skilled culinary professionals. The Culinology and Culinary Arts Program Coordinators have support to explore this idea from the program's dean, advisory board members, and students. Information from other colleges that have dining service linked to food production courses is being gathered. A business plan for an AHC student-run dining facility will be written to determine the feasibility of such an operation and obtain future institutional support.

Impacts
The Culinology degree is an excellent opportunity for students interested in the culinary field. Students are able to live locally and obtain an advanced degree at 25% less than the cost to attend a culinary academy. Many of AHC's low-income and/or first-generation college students work in the culinary field while attending school. As information about the Culinology program is distributed, increased recruitment of Hispanic and other underrepresented students is anticipated. The student culinary club, Taste Makers, has an excellent reputation and members have provided catering services at both on and off-campus sites for fund-raising purposes. Through this grant, AHC has developed strong cooperative relationships between AHC faculty and local high school teachers and faculty at CPSU culinary arts programs. This program addresses the demand by employers for entry and mid-level restaurant employees and has strong local industry integration through the Santa Maria Chamber of Commerce and nationally through the Research Chefs Association. The goal is to have Culinology graduates improve the sensory, nutritional, and quality of food at prices the average consumer can afford. Multicultural Culinologists will emerge as underrepresented students bring their ethnic culinary practices and customs into the industry and bring high-quality nutritional practices to their ethnic cuisine. The melding of food science, nutrition, and culinary arts will improve the health of citizens by reducing hypercholesterolemia, obesity, diabetes, and other illnesses related to food over-consumption.

Publications

• Alarcio, R. (December 15, 2009). Culinary Arts Students Complete Internships. News2Know.
• Alarcio, R. (March 23, 2010.) Delectable Meals Served during Cultural Diversity Day. News2Know.
• Carter Productions, (summer 2009). What is Culinology www.hancockcollege.edu/culinology This DVD describes Culinology and identifies career opportunities in the field. Alarcio, R. (June 25, 2009) Multicultural Culinology Students are Busy This Summer. News2Know.

Progress 07/15/08 to 07/14/09

Outputs
The Culinology Associate of Arts degree program at Allan Hancock College (AHC) is in its second year with 19 students with Culinology Student Education Plans (SEP). Sixty students are enrolled in the Culinary Arts Program. Students also plan on completing a combined total of 75 certificates of the four Culinary Arts certificate options. At the end of the spring semester, 75% of the 60 students were employed in the culinary field. There was an increase in enrollment by 222% percent from Fall 2006 (18 students) to Fall 2009 (40 students) in the Principles of Foods course. A total of 43 students completed the Introduction to Culinology course with 85% who are enrolled in the program. Students also evaluated the course using an AHC survey with 96% scoring it as excellent. Over 400 copies of the What is Culinology DVD were given to students, entrepreneurs, and faculty at high schools, AHC and California Polytechnic State University, San Luis Obispo (CPSU). Information about the Culinology/Culinary Arts program was presented at four high school and AHC career open houses to over 10,000 students and 50 counselors. Staff gave ten classroom presentations to 600 students in home economics, foods, nutrition, child studies, chemistry, and math high school classes. Over 300 elementary school students toured the AHC culinary program. Fifty-eight culinary students completed the Culinology Careers Questionnaire, Fall 2008. Twenty-eight students completed the Culinary Arts Questionnaire, Spring 2008. Two AHC faculty members attended the USDA Hispanic Serving Institutions Conference. The program evaluator, a Southwest Minnesota State University Culinology and Hotel Restaurant Administration Program Director, completed site visits at AHC and CPSU. He met with staff, provided feedback, and valuable program information. He reviewed our scope of work, budget, timeline and objectives, and we passed the RCA educational program review. We provided resources and coaching to three faculty members from Taylor College in Malaysia who are creating a Culinology program similar to our program. Mr. Cheng chose our program to model based on our success, marketing, organization and design. The Culinology articulation spreadsheet was updated. The prefix name for courses was changed from Family and Consumer Science to Culinary Arts or Food Science and Nutrition so that students could find them in the schedule and catalog. The Culinary Arts and Culinology Resource Guide was created, tested, revised and will be distributed during fall, 2009. The Internship Guide was revised and 16 students were placed in internship sites during spring, 2009. All are being paid. Students formed the Taste Maker's Club and participated in many fund raising events including: Gourmet Gavel Cook Off for the Legal Aid Foundation; barbeque for the Hispanic math club; and cookies for the campus holiday party. A total of 19 students received financial assistance this year. Seven students received stipends for uniforms, books, and knife kits. Eight students attended the Western Food Expo. Four students received scholarships and stipends to attend a food processing course at CPSU. PRODUCTS: We updated and created new brochures to reflect AHCs new Career Technical Education format and replaced the Family and Consumer Science name with Culinary Arts and Food Science and Nutrition. We revised the Culinary Arts and Culinology Student Resource Guide to reflect program and general campus updates. We created a faculty and counselors guide, so that they can provide students with coaching and needed guidance, peer counseling, and tutoring to ensure student success. The Culinology web page was revised and expanded. Project staff created online tutorials for three courses in the Culinology program: Introduction to the Culinology Professions; Introduction to Food Science; and Food, Nutrition, Customs and Culture. The Culinology and Culinary Arts Internship Guide was updated and expanded. OUTCOMES: Student enrollment in the Culinary Arts program increased from 33 to over 60 and is projected to reach 70 by the fall 2009. There are nineteen students, including seven Hispanic students, who are enrolled in the Culinology Associate of Arts degree option. Five students are planning to transfer to CPSU. CPSU has a Culinology B.S. degree identified in their Food Science And Nutrition Strategic Plan. Four students enrolled in the food processing course at CPSU and three completed it. All of these students are eligible to receive the Food Science scholarship at CPSU. The Culinary Arts and Culinology Student Resource Guide was reviewed by the marketing director, counselors, students, and faculty and was revised by the Culinology Program Coordinator. Sixteen students were placed in internships at the following four restaurant locations: The Lido, Starry Sky Coffee Company, Zoes, and Route 243. There were two medical facilities internships: Marian Medical Center and Buena Vista Care Center. Faculty is scheduled to participate in externship opportunities with the Research Chefs Association and a chocolatier program. Faculty participated in a workshop with the San Luis Obispo County UC Cooperative Extension nutrition agency. Course articulation agreements were updated between AHC and with California State University, Fresno and CPSU for their new Culinology programs. DISSEMINATION ACTIVITIES: Staff presented Culinology information to over 10,000 high school students and over 50 high school and community college career counselors. Classroom presentations were also given in home economics, foods, and nutrition classes at three high schools totaling 275 students. Over 300 elementary school students completed a tour of the AHC culinary facilities. Culinology brochures and e-fliers with student testimonials were printed and electronically distributed over the intranet. A PowerPoint presentation was updated and presented to faculty, high-school counselors, matriculation officers, and students, and also at open houses, career fairs, and students at elementary and high schools. The new Culinology degree was discussed on a radio KIDI FM and KTAP 1600 AM talk show and a faculty member was interviewed by Santa Maria Times for a newspaper article. The Culinology web page www.hancockcollege.edu/culinology was revised and expanded. High school and college career counselors are actively marketing the program to a minimum of 20 students per year, using program marketing guides. The program was presented to three faculty members from Taylor College, Malaysia who are developing a Culinology program. FUTURE INITIATIVES: Allan Hancock College will continue to market and grow the Culinology and Culinary Arts program by increasing course sections to meet student demand. Our primary future initiative is to create a cohort where courses are clustered, sequential, and students remain with the same 20 students throughout the Culinary Arts Associate Degree program. We will also add front of the house dining service attached to our teaching classroom. This new program design would link career education and technical education at the secondary and post-secondary level and meet the local market demand for skilled culinary professionals. Courses from high schools with existing culinary arts programs will articulate directly allowing students to move into advanced courses the first year, and to graduate and start working sooner. The Culinology and Culinary Arts Program Coordinators have support from the programs dean, advisory board members, and students. They are working with American River Colleges Culinary Program Coordinator, Brian Knirk to design and write business plan for a student run dining facility that will draw support from AHCs Associate Superintendent /Vice Presidents, and President.

Impacts
The Culinology degree is an enhanced education opportunity for underrepresented students who are interested in and/or who have experience in the culinary field. Students are able to live ocally and obtain an advanced culinary degree at less than 25% of the cost to attend a culinary academy. This program addresses the demand by employers for entry and mid-level restaurant jobs. Many of our students are working in the culinary field while they attend school. Increased recruitment and retention of Hispanic and other underrepresented students will continue to grow through peer education. This program has strong industry integration locally through the Santa Maria Chamber of Commerce and nationally through the Research Chefs Association. We now have solid cooperative relationships between faculty from AHC and five local high schools, as well as CPSU. The student culinary club has an excellent reputation, and club members have provided catering services at both on and off campus sites for fund raising purposes. Culinology graduates will improve the sensory, nutritional, and quality of food cost effectively for consumers. Multicultural Culinologists will emerge as underrepresented students bring their ethnic culinary practices, beliefs, and customs into the industry. This will work to improve national health by reducing hypercholesterolemia, obesity, diabetes, and other food consumption related illnesses.

Publications

• Culinary Arts and Culinology, Student Resource Guide, Patti Bonner, Ginger Lordus, Allan Hancock College, Graphics, 2009
• Nutrition DVD, PennyJar Pictures, Lisa Hammert Summer, 2009 http://www.ahcclassroom.org/Nutrition101.htm
• Food Science DVD, PennyJar Pictures, Lisa Hammert Summer, 2009 http://www.ahcclassroom.org/FoodScience101.htm
• Culinology and Culinary Arts Internship Guide, Ginger Lordus, Fall 2008, Internal AHC document
• Culinology web page www.hancockcollege.edu/culinology, Carter Productions, Summer 2009

Progress 07/15/07 to 07/14/08

Outputs
The new Culinology Associate of Arts degree program at Allan Hancock College (AHC) was open for enrollment in Fall 2007 and has eleven students enrolled. Thirty-three students are currently enrolled in the Culinary Arts Program. These students also plan on completing fifty-one Culinary Arts and Management certificates. Students are planning on getting certificates for Baking (16); Restaurant Management (9); Catering and Events Management (10); Dietetic Service Supervision (7); Food Production Supervision (9). Fifty percent of these students are employed in the culinary field. There was an increase in enrollment by 60 percent in both the Basic Baking and Pastry and Principles of Foods courses. Sixteen students completed the new Introduction to Culinology course and also completed a detailed course evaluation. Students also evaluated the course using an AHC survey with 96 percent scoring excellent or above rating. The professionally produced promotional DVD is currently being filmed with student interviews and students cooking their signature foods in AHCs commercial kitchen. Other filming locations include Cal Polys chocolatier studio, Sierra Vista Hospitals kitchen, The Lido Restaurant at The Dolphin Bay Resort, and Two Chefs on a Roll food processing plant. Marketing the Culinology program to high schools, community colleges, and local community businesses took place including fifteen presentations and four media events. E-fliers were created and sent out to over 500 high school students who showed an interest in the program. The Culinology program was also presented at four AHC career open houses to over 8,000 students and fifty counselors. Staff gave ten classroom presentations to over 600 students in home economics, foods, nutrition, child studies, and chemistry and math classes at five of the high schools. Over 300 elementary school students completed a tour of the cooking program at AHC. We receive an average of five phone calls or emails per week from students interested in the Culinary/Culinology program. Five students and two AHC faculty members went to California League of Food Processors Expo in Sacramento and met with Brian Knect, coordinator for the American River College Culinary program where the project staff toured the cooking labs and the student run Oak Cafe. Five students received student stipends totaling $600 and six received memberships, at a total cost of $150, to the Research Chefs Association. Fifty-eight culinary students completed the Culinology Careers Questionnaire. Twenty-eight students completed the Culinary Arts Questionnaire, spring 2008. The program evaluator, a Southwest Minnesota State University Culinology and Hotel Restaurant Administration Programs Director, completed site visits at AHC and Cal Poly and provided feedback, and valuable program information. A comprehensive Culinology Articulation Document was created. The program Principal Investigator attended the NACTA, SERD new Projectors meeting in Utah. The Multicultural Recruitment, Retention, and Resource guide was created. The internship contact guide was created and five students were placed in internship sites. PRODUCTS: We created and delivered comprehensive outreach via state-of-the art marketing to high school students regarding AHC CAM/Culinology program opportunities. We created the Recruitment, Retention, and Resource Manual so that faculty and counselors could provide students with coaching and guidance, peer counseling, and tutoring to ensure student success. Project staff provided stipends to students with an identified need. Eligible students were also notified about criteria concerning a scholarship which will be awarded to one Culinology transfer student, preferably a Hispanic student, to complete a B.S. in Culinology at Cal Poly, San Luis Obispo. Project staff created online tutorials for two of the three course courses in the Culinology program: Introduction to the Culinology Professions and Introduction to Food Science with Food Nutrition Customs and Culture course tutorial in process. Sixteen students benefited from the Introduction to the Culinology Professions course. The other courses will be offered in Spring of 2009. An Industry Internship Resource Guide was developed. OUTCOMES: Student enrollment in the Culinary Arts & Management program increased from fifteen to thirty-three and is projected to reach forty by the fall 2008. There are eleven students, including five Hispanic students, who are enrolled in the Culinology Associate of Arts degree option. Five, including three Hispanic students, plan to transfer to Cal Poly, San Luis Obispo. All of these students are eligible to receive the scholarship. A Recruitment, Retention, and Resource Manual was created and faculty and counselors at AHC and local high schools will be trained to coach and facilitate students. Five students were placed in internships at the following locations: Sierra Vista Hospital, Stinkies, Cafe Monet, Solvang Lutheran Home, and Casa de Vida. Faculty externship opportunities have been identified with the Research Chefs Association and for chocolate processing. We identified Food and Nutrition Service agencies who are interested in collaborative events: UC Cooperative Extension, Cal Polys Center for Obesity Prevention and Education. Approximately fifteen students, all underrepresented students, are enrolled in the Culinology Degree program which began fall 2007. Five students are planning to transfer to Cal Poly in fall 2009 (three Hispanic). Course articulation agreements were made with California State University, Fresno and California Polytechnic State Universitys San Luis Obispo and Pomona for their new Culinology programs. DISSEMINATION ACTIVITIES: Staff presented Culinology information to over 9,650 high school students and over fifty high school and community college career counselors. Ten classroom presentations were also given to to home economics, foods, nutrition, child studies, chemistry and math classes at five high schools totaling 600 students. Over 300 elementary schools students completed a tour of the AHC culinary facilities. The project staff receives an average of five phone calls per week from students interested in the culinary programs. Culinolgy brochures and e-fliers with student testimonials were developed, printed and electronically distributed to over 100 students who requested additional program information. A PowerPoint presentation was updated and presented to faculty, high-school counselors, matriculation officers, and students, and at open houses, career fairs, and at elementary and high schools. The new Culinology degree was discussed on a radio KIDI Fm KTAP 1600 AM talk show and staff was interviewed for a newspaper article in the Santa Maria Times. The Culinology web page www.hancockcollege.edu/culinaryarts was expanded. The Culinary Arts web page was selected to be revised through another funding source because of the programs success. Program materials were disseminated to over 7,000 high school students. High school and college career counselors are actively marketing the program to a minimum of twenty students per year using program marketing guides. Student use of Culinology related library resources have increase by over 50 percent since last year. FUTURE INITIATIVES: Allan Hancock College will continue to market and grow our Culinology and Culinary Arts and Management program opportunities. The newly identified need (received through student and industry surveys and advisory member requests input) is to create a transferrable Culinary Arts Associates Degree based on industry-standard proficiencies. A progressive pathway that links career education and technical education is needed at the secondary and post secondary level. Especially in light of the local high schools growing culinary programs including a new culinary academy. By expanding teaching classrooms into the campus cafeteria we will provide work based learning experiences through hands on teaching labs and industry internships that will expand upon existing and proposed high school programs. By upgrade culinary technology in room J-14 and the Allan Hancock College (AHC) cafeteria/dining area we will meet industry standards and to be income generating, state of the art, industry integrated labs.

Impacts
The new Culinology degree is an education opportunity with a state of the art teaching lab. Students are able to live locally and obtain an advanced culinary degree at less than 25 percent of the cost to attend a culinary academy. The creation of this program addresses the demand by employers with 50 percent of our students now working in the culinary field and who have already been promoted. Increased recruitment and retentions of underrepresented students is and will continue to grow. Eleven students with five Hispanic are enrolled in the Culinology program and we expect enrollment to double by the fall of 2008. This program has strong industry integration locally through the Santa Maria and San Luis Obispo Chamber of Commerce and nationally through he Research Chefs Association education committee including higher education, and secondary education subcommittees. Stronger relationships between Allan Hancock College and five local high schools, the local college and industry now exist. Sustainable programs for others to follow are pending for five universities Culinology graduates will improve the sensory, nutritional. And quality of food cost effectively. Multicultural Culinologists will emerge as under represented students bring their ethnic culinary practices, beliefs, and customs into the industry. This will work towards improving Americans health by reducing obesity, diabetes, hypercholesterolemia and other food consumption related illnesses.

Publications

• Culinary Arts and Management and Culinology Flier for the Santa Maria Chamber of Commerce, Ginger Lordus, Rebecca Alarcio, Fall 2007.
• News Releases: Fall Culinary Classes; New Culinology Degree; New Commercial Kitchen Supports Culinary Program Rebecca Alarcio, August 2, 2007.
• Santa Maria Times newspaper article: Culinology among new degree, Natalie Ragus October 2007.
• Culinology Currents magazine article Research Chefs Association, 2007. New Culinology Degree Program featured in Culinology Magazine Fall 2007
• Lisa Hernandez featured in Student Corner of Culinology Magazine Fall, 2007
• Students trip to Sacramento was featured in Allan Hancock College magazine, Winter 2007
• Lisa Hernandez featured for Morrison and Sierra Vista Hospital Women Chef, Spring 2008
• Recruitment, Retention, and Resource manual, Kathi Snyder, Ginger Lordus, 2008