Culinary arts/1st TRU Planning meeting

Initial planning meeting TRU: June 14, 2015

• Overview of OERu - Irwin Devries
  • Oeru (Open Educational Resource Universitas); partnership of 35 post-secondary institutions around world, goal to use Oers to create courses based on free content so enough for students to get certificate, diploma or degree through process (accredited by one of institutions); goal to meet educational needs of developing countries; repository organized by courses
  • OERs can be courses, content, media, video, learning resources that is licensed in a way under Creative Commons so that you can use it any way that you want with attribution, Share-Alike (anyone who uses has to adopt and share under same license
  • Culinary working on open textbook with BC Campus; Kim editing
• Project Overview (audience, goals, topics) - open discussion (refer to brainstorming notes above)
  • Introductions and Roles: Judith Chomitz (faculty in Tourism Management), specialty hotel management; Ed Walker (Chair, Culinary), Kim Johnstone (Faculty, Culinary, past chair and past chair of provincial articulation group for program), goal to have resources available province-wide, working on textbook, test bank, etc, this extension
  • Articulation: looking at nation-wide standards in next few years; ITA not keen on changes at the moment; currently National Occupational Analysis that drills down to programs; industry driven; culinary not a compulsory trade
  • Currently cook, baker and meat cutter
  • Ed: Need for some benefit for Culinary, PC1 (entry level), PC2 (institutional and fine dining - higher level in Moxies or Earls), PC3, materials all developed and will be available online (e-Prentice) developed by Camosun; concerns with students from those programs not meeting same standards as students who complete PC1 online; chains also have in house training and good reputations for that training
  • demand for preparation for PC3 Red Seal test (written exam and one day practical)
  • e-merit (certification of a position); background online to confirm roles useful (bartender, housekeeper, entry level positions and higher supervisor positions); gives tools to be comfortable in role without sending to post-secondary institution to get skills (Saskatchewan- SIAST)
  • attrition usually 50% between PC1 and PC2 (industry doesn't let them go to return to school once out); from PC2 to PC3 really hard to get them back
  • menu design may fit between PC2 and PC3 (would help students and help retain them?); PC3 about showing instructor they have skills; more hands on; students taking control; more costing and management skills
• Possible Collaborations
  • menu design module possibility (menu engineering - stars, dogs, ploughs); trial; (other pieces costing, inventory, human resource management)
• Next Steps
  • worth exploring, Irwin will arrange a meeting with Otago (perhaps a one hour Skype session in next two weeks to plan for fall)
  • possibility of money for backfill for a sessional faculty member for a semester (one course release would be a win)
  • possible exchanges with students in New Zealand