The mission of Butte College Foods and Nutrition Program is to provide high quality education and services to the community. This includes the following: • Offering required nutrition classes that support nursing, allied health, and child development majors as well as providing GE science transfer credit. • Providing any student with current nutrition information that they can apply to personal and family health. • Forming educational alliances and partnerships with local and regional educational institutions and business communities.
Until recently, Foods and Nutrition (FN) was included within the Family and Consumer Studies Department, however the two disciplines separated due to Child Development's new concentration in Education. FN now functions as an independent department. FN 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 Summer 2016, Foods and Nutrition received state approval for the Nutrition and Dietetics AS-T degree requiring modification of FN2 and development of a three-unit Food Safety and Sanitation course (FN 10). Students completing FN 10 have the opportunity to receive both a ServSafe Certification and Hazards of Critical Control Points (HACCP) certification. A shortcoming of Butte's AS-T degree is lack of an instructional food science lab whereby the Department can offer a Principles of Food with Lab course. It should be noted that the TMC for Nutrition and Dietetics provides course outlines for two offerings: 1) Nutrition (satisfied by FN2 modification), and 2) Principles of Food with Lab (Butte College is unable to offer due to lack of instructional food science lab space). 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. In support of the Child Development Department's Parenting Certificate, Foods and Nutrition developed a Maternal and Child Health (FN 8) course which received State approval in January 2017. Offerings for both FN 8 and FN 10 will commence in the Fall 2017 semester. Foods and Nutrition offers approximately 45-50 class sections annually, participates in Summer School and Winter Session, offers varied class times and modalities (F2F 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 are high demand courses which fill quickly. In recent semesters, FN f2f class sections were reduced due to an overall decline in student enrollment. Uniquely, online offerings continue to grow in popularity and the department has adjusted offerings to meet the demand. The number of online sections make up approximately one-third of FN 2 class offerings and 100% of FN 50. The total percentage of online offerings is approximately 40%.
Considering the results of the assessment, faculty concur that mastery was achieved and faculty will continue to help students make the connection between diet and health. Scientific-based recommendations are, and will continue to be utilized with regards to dietary guidelines and recommendations.
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Indicator |
Source |
College |
Program |
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2014-2015 |
Standard |
Six Year Goal |
Fall 2011 |
Fall 2012 |
Fall 2013 |
Fall 2014 |
Fall 2015 |
Standard |
Six Year Goal |
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Access |
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- Unduplicated Headcount |
PDR |
12,691 |
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972 |
960 |
909 |
891 |
860 |
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Course Success |
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- Overall |
PDR |
70.6% |
70.0% |
73.0% |
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- Transfer/GE |
PDR |
71.7% |
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73.0% |
66.8% |
67.9% |
68.6% |
65.5% |
64.6% |
65.0% |
70.0% |
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- CTE |
PDR |
75.3% |
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77.0% |
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- Basic Skills |
PDR |
51.7% |
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55.0% |
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- Distance Ed (all) |
PDR |
62.6% |
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64.0% |
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Persistence (Focused). Note: The Persistence (Focused) that is included in the PDR is a different indicator than the three-primary term persistence indicator, from the State Student Success Scorecard that is used to measure institutional persistence. The Focused Persistence indicator measures the percentage of students that took a second course in a discipline within one year. There is no relationship between the college and program standards in this area. |
PDR |
71.8% |
67.0% |
75.0% |
5.9% |
5.4% |
4.7% |
7.5% |
6.9% |
5.0% |
8.0% |
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(Three-Term) Scorecard |
(Three-Term) Scorecard |
(Three-Term) Scorecard |
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Degrees - annual |
PDR - AS |
1,421 |
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1,475 |
16 |
19 |
26 |
17 |
15 |
15 |
25 |
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Certificate of Achievement (CA) - annual |
PDR |
814 |
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475 |
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Developmental Strand Completion |
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- English |
State |
43.7% |
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45.0% |
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- Math |
State |
33.8% |
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35.0% |
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- ESL |
State |
42.9% |
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45.0% |
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Licensure Pass Rates |
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- Registered Nursing |
SC |
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- Licensed Vocational Nursing |
SC |
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- Respiratory Therapy |
SC |
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- Paramedic |
SC |
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- Cosmetology |
SC |
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- Welding |
SC |
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Job Placement Rates |
PIV |
73.0% |
65.0% |
72.0% |
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Enhancing a Culture of Completion and Academic Achievement
Supporting Student, Faculty, and Staff Success
Using Data-Informed Processes for Continuous Improvement
Maximizing Resources to Support Student Learning
Enhancing a Culture of Inclusiveness
The 2013 FN Validation Team Recommended:
That you continue your participation in the development of the Transfer Model Curriculum and seek opportunities to create new transfer and career pathways for our students.
An AS-T degree in Nutrition and Dietetics was approved Summer 2016. In support of recommendations of CSU, Chico we have developed a Food Safety and Sanitation course (FN 10) and modified FN2 to meet TMC requirements. FN 10 offerings will begin with the Fall 2017 semester.
That you continue to explore and develop new ways to attract and retain a more diverse student population in your program, and that you identify and implement new strategies for improving the success of all students.
The department continues to have an articulation agreement with Pleasant Valley High School’s Culinary and Hospitality Pathway and is interested in prospecting more high schools in the surrounding area to expand with similar agreements. Roll out of the AS-T degree, FN 8 and FN 10 courses will enhance opportunities to market and to promote the department.
Explore the future of FN 50. There are requests from students to schedule a face-to-face class in addition to the two online classes. It might be helpful to explore whether FN 50 could fulfill a GE requirement in order to increase enrollment. Scheduling times may also affect fill rates.
Due to the demands of developing the AS-T degree, exploring options for the FN 50 class has not been a priority. The department will particpate in Curriculum Review next academic year at which time FN 50 will be evaluated. New course offerings have been addressed in prior sections of this Unit Plan.
That the FN department continue your efforts to address the on-line success rates of students in FN 2 and FN 50.
A review of recent academic year reveals that the success rate between FN2 online and face-to-face modalities were similar. The design of the online class now includes a one-week Orientation and due dates days and times have been expanded to better serve the vast population of online learners and their personal needs. Online faculty frequently attend Canvas workshops and symposiums and one faculty member completed @ONE's Introduction to Teaching in Canvas.
FN Department has addressed all the recommendations of the Validation Team and has no further actions to undertake.
The primary goal of the Foods and Nutrition Department is to continue providing students with the opportunity to gain practical and scientific-evidenced knowledge about the relationship between food choices, health, and disease prevention. Courses in FN are emerging due to the approval of the AS-T degree in Nutrition and Dietetics and the addition of two new course offerings (FN 8 and FN 10).
An additional department goal is to continue expanding course offerings that support campus-wide programs such as Honors and First-Year Experience and to provide more diverse instruction for students and the campus community.
A longstanding goal, as evidenced by several prior Unit Plan Strategies, is to construct an instructional food science lab to better support labor market needs and the State's Strong Workforce Iniatives.
Strategy 1 - Plan for Future Growth and Retain Faculty
Due to the current and serious enrollment management situation facing Butte College a primary goal of the FN program is to retain current faculty and strategically plan for growth; including new AS-T degree class offerings and consideration of an instructional food science lab to enhance the AS-T degree and encourage Strong-Workforce related positions.
FN classes historically have high enrollment in numerous sections with face-to-face pedalogical caps of 50 per class. Online sections fill quickly and the number of offerings has increased to 40% of total FN offerings annually.
The Nutrition and Dietetics AS-T degree was approved Summer 2016 which will increase new course offerings and require increased instruction. Additonally the department has developed a Maternal and Child Nutrition course to support Child Development's Parenting Certificate.
The Department has been solicited to consider offering an Honors class as well as a Nutrition and Fitness course to support First Year Experience criteria.
Approval of Measure J makes it more feasible to construct an instructional food science lab whereby TMC's Principles of Food with Lab (an ongoing Unit Plan Strategy for many semesters) may be offered and future culinary-related coursework, degrees, and certificates can be considered; especially with the State's increased focus on Strong Workforce measures. (See Strategy #6 )
Strategy 2 - Develop Student Advising Guidelines
The Nutrition and Dietetics AS-T degree has been approved and will appear in the 2017-2018 college catalog. Addition of a transfer degree and a subsequent new course offerings mandates the need for student advising and implementation of an Advisory Committee.
Addition of a transfer degree requires additional personnel and physical resources for the development of advising documents, updating the department website, and fostering community outreach.
Strategy 3 - Expand Online Course Development
Due to new course development, student demand and the onset of the CCC Online Education Initiative (OEI), there is an need for additional online class offerings, and for associate faculty to teach fully online and /or to teach hybrid courses .
The AS-T degree and Maternal and Child Nutrition class, as well as the Online Education Initiative (OEI) encourages the growth of online classes and the use of technology to maximize educational opportunities for students. Forty percent of FN classes are in the online format. Online sections fill quickly.
Full-time faculty currently instruct over 80% of online classes. It is important that the FN department continue to be prepared for the increased demand for online classes and offer diverse learning modalities to meet current and future demands.
Strategy 4 - Develop New Course Offerings
In addition to FN 8 and FN 10 new course offerings, there is a need to develop additional nutrition classes to support the AS-T degree including Principles of Foods with Lab. (See Strategy #6)
The department has been asked to consider two additional new offerings including an Honors course and Nutrition and Fitness course. Addition of either or both of these courses would expand diverse options to students and to the campus community.
Food and Nutrition is in a unique position to meet the varying needs of the campus community. Courses covering lifecycle nutrition, nutrition and fitness, sustainable nutrition, and others would benefit career and technical programs such as nursing, allied health, child development, first-year experience, and the public service academies. 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 5 - Implement AS-T Degree Marketing Plan and Advocate for Student Retention
Develop plans to market and promote the AS-T degree and new course offerings. Identifying strategies for student retention and success is an ongoing focus within the FN department.
Development of 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).
Retention of students is fundamental for Butte College to carry out its Mission. Ongoing assessments of student learning outcomes is a key component of student success.
Students are often unsuspecting of the expectations of higher education. Many students, especially those enrolled in online sections, would benefit from an initial face-to-face (f2f) orientation to assist them with the demands of online instrution and to foster retention and student success.
Strategy 6 - Construct an Instructional Food Science Lab within the new Physical Sciences Building or at the Skyway Center
Food science lab space is an essential component of a competitive Nutrition and Dietetics AS-T degree. November 2016, voters approved Measure J, whereby numerous faciltiy additions and revisions will become a reality.
Plans for a new Physical Science building provides a one-time window of opportunity to include an instructional food science lab within the building structure. Another location option is the Skyway Center since unused space could be retrofitted to accommodate for an instrucitonal lab and vendors could easily distribute supplies.
Principles of Food with Lab is a core class in the Nutrition and Dietetics AS-T degree and has a C-ID Descriptor. Butte College is less competitive in attracting and enrolling students in the AS-T degree without this vital teaching resource.
According to the Bureau of Labor Statistics, the job outlook in four major nutrition, dietetics, and culinary professions are projected to grow faster than the average for all occupations:
1. Employment of dietitians and nutritionists is projected to grow 16 percent from 2014 to 2024, much faster than the average for all occupations. The role of food in preventing and treating illnesses, such as diabetes, is now well known. More dietitians and nutritionists will be needed to provide care for patients with various medical conditions and to advise people who want to improve their overall health.
2. Employment of health educators and community health workers is projected to grow 13 percent from 2014 to 2024, faster than the average for all occupations. Growth will be driven by efforts to improve health outcomes and to reduce healthcare costs by teaching people healthy habits and behaviors and explaining how to use available healthcare services.
3. Employment of chefs and head cooks is projected to grow 9 percent from 2014 to 2024, faster than the average for all occupations. Most job opportunities for chefs and head cooks are expected to be in food services, including restaurants. Job opportunities also will result from the need to replace workers who leave the occupation. Candidates can expect strong competition for jobs at upscale restaurants, hotels, and casinos, where the pay is typically highest.
4. Employment of agricultural and food scientists is projected to grow 5 percent from 2014 to 2024, about as fast as the average for all occupations. Employment of agricultural and food scientists is projected to grow as research into agricultural production methods and techniques continues
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.
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.
Strategy 7 - Reclassify the FN Department Chair to Chair IV
The FN Department Chair will be reclassified as a Chair IV to accurately reflect the amount of time and effort required to efficiently perform the duties of the position, to better serve the Department and Butte College, and to effectively implement the Nutrition and Dietetics AS-T degree and new class offerings. Ten-percent reassign time does not take into consideration recent changes in the deparment structure and provides limited time to market these offerings to campus and to the community.
The FN Department Chair receives 10% reassigned time to manage the department and to coordinate and develop new courses /programs. The reassigned time is not adequate to effectively perform the duties of the position; especially in light of the duties of a new AS-T degree and the District's move toward Guided Pathways educational planning.
In addition to the standard duties of department chair (ie., hiring, scheduling, evaluating associate faculty, completing District reports, and managing the department budget), the FN Department Chair attends two-hour weekly meeting, bi-monthly one-on-one Dean meetings, orders textbooks and serves as liaison between faculty and textbook publishers, and collaborates with Butte College and CSU, Chico.
Each semester, the department chair is responsible for creating, organizing, and distributing SLO surveys to all faculty and is also responsible for collecting, analyzing survey results, and distributing results to faculty prior to Institute Day.
Ten percent reassigned time does not reasonably provide for the above obligations as well as allow for the development of a quality AS-T degree, create new courses, expand the department, seek outside funding sources (ie, student equity and student success), and develop student advising guidelines and an advisory committee.
FN is an independent department and is no longer affiliated with Child Development /Family Consumer Studies. It is the only Instructional Department inequitabily assigned to the Chair V category.
Additional classroom space at both the Main Campus and the Chico Center is needed to support new course offerings.
Faculty teaching at the Chico Center are in need of increased, secured storage space.
NA
| 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 | Operating Expenses | 11-000-520-1-130600 | 55820 | $0.00 | $2,000.00 |
| Marketing for AS-T degree and new course offerings | Nutrition and Dietetics is a newly approved AS-T degree that requires the development and implementation of a marketing plan. The department has developed two new courses; FN 8 and FN 10 and need funds to market to the campus and the community. Success in new course work and the AS-T degree will require marketing to students and collaboration with Butte College constituents, CSU, Chico, and community stakeholders. |
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| 2 | FN | Equipment | 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 the Food Safety and Food Sanitation and Maternal and Child Nutrition courses require new materials to address student learning outcomes and student success. |
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| 3 | FN | Personnel | 11-000-520-1-130600 | 51490 | $3,000.00 | $0.00 |
| Funds for Faculty Stipends for Course Development | To support faculty in the development of new classes and to meet the requirements of the Nutrition and Dietetics AS-T degree. Due to student demand and Program Review Validation Team recommendations, there is a need to develop and offer new nutrition courses. There is a need for PT faculty to develop online classes to support student demand. Online students are often underprepared and overwhelmed with the online modality. F2F orientations will enhance student confidence, student success, and online course retention. |
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| 4 | FN | Facilities | 11-000-520-1-130600 | $5,000,000.00 | $0.00 | |
| Construct an Instructional Food Science Lab | To provide a competitive Nutrition and Dietetics AS-T degree program and to support Nutrition, Dietetics, Community Health, and Culinary labor market needs, an instructional foods lab is needed. In addition to physical space, a food science lab needs to be properly furnished with culinary supplies and equipment as well as groceries. Retrieval of food supplies and preparation for food science labs must be supported by a qualified technician. ***Accurate cost estimates cannot not be established without a projected location, lab design, and material requirements. Funds from Measure J along with a planned physical science building provides a window of opportunity to include an instructional foods lab. |
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| 5 | FN | Personnel | 11-000-520-1-130600 | $0.00 | $10,000.00 | |
| Increase FN Chair to Classification IV | FN Chair Classificaiton V is not adequate to accommodate for the position demands. Preparation for the roll out of the Nutrition and Dietetics AS-T degree has already required a significant amount of research and planning. Little time has been available to address Guided Pathways planning.Without adequate support, development of the transfer degree and Guided Pathways will be delayed and unavailable to students. |
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| 6 | FN | Operating Expenses | 11-000-520-1-130600 | 54300 | $0.00 | $2,000.00 |
| Instructional Materials | In order to fully utilize a Food Demonstration Table, the department is in need of funds to purchase groceries for food science demonstrations. Nutrition is an emerging field and it is critical to maintain currency in instructional materials. |
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| 7 | FN | Equipment | 11-000-520-1-130600 | 56411 | $3,000.00 | $0.00 |
| Computer for FT /Online Faculty | Quality and efficient online classes require faculty to have current and efficient technology equipment. Software upgrades are needed to support online class development and instruction, especially in regards to ADA compliance. |
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