Program Review for HOPE Food
Program Review Framework & Criteria
I. Connection: From interest to application (Qualitative, program head and dean)
1) Please provide a description of any changes to the program since the last cycle and the appropriate updates to the catalog (general education changes, program requirement changes, ancillary program costs for students, hours/credits of credentials, etc.).
HRI 126-Art
of Garnishing has been removed. College
Success Skills SDV 108 class number changed to SDV 100. Total credit hours equals 19 instead of 20
that is shown in catalog.
2) How do students find out about the program? Please provide examples of advising activities, marketing materials, or other outreach and engagement events designed to recruit students to the program.
The HOPE
Program is promoted through relationships with partners.
II. Entry: From application to pathway entry (Qualitative, program head and dean)
1) Please provide a description of your program credentials and how they stack into one another.
The program credential that is embedded in the HOPE Food Service program is the ServSafe Manager Certification. This credential verifies that a manager or person-in-charge has sufficient food safety knowledge to protect the public from foodborne illness. Individuals that successfully pass the 90-question, multiple-choice exam will receive a ServSafe Manager Certification and wallet card. The ServSafe Manager Certification is accredited by the American National Standards Institute (ANSI) under the Conference for Food Protection Standards.
Questions for consideration:
1.a. What is the employability (or transferability) of each credential?
The employability of the credential is positive due to the change in state regulations that became effective in July 2018 requiring restaurants and establishments that perform food preparation to have at least one staff person to hold a current ServSafe Food Manager certification. Program completers have been hired by Sirloin House, Patrick Co. Schools, Wild Magnolias, Biscuitville, Fenders, Rania’s, Hugo’s, Walsh’s Chicken, Ferrum College, and Papa’s Pizza.
1.b. Do all credits from a sub-credential transfer into the parent credential?
No not all of the credits from this career studies certificate will transfer into a parent credential.
1.c. What is the timeframe of completion for all credentials within the program (i.e. is the program setup to award sub-credentials prior to the parent credential)?
The program is setup to award sub-credentials prior to the parent credential. The timeframe of completion for all credentials within the program is 2 semesters in the traditional schedule. However, this program was designed for dislocated workers and underemployed, underrepresented student populations who may be available during the day. When the program was scheduled as a career credit program, the students were required to attend class 7 hours a day, 5 days a week, and with dynamic dated schedule, the program could be completed in one semester.
2) Program enrollment, if applicable, disaggregated by specialization (Quantitative, IE)
No enrollment to report.
a. Annual program FTE and HC over the last review cycle (To include SCHEV program ratios and SCHEV class ratios)
III. Progress: Pathway advancement (Quantitative, IE)
1) Student learning outcomes data
| Outcome | Assessment | Benchmark | Prior Changes | Outcome Trend |
| Apply personal computer operations and applications | Final project (ITE 115) | 75% will score "C" or better | Increased collaboration with adjunct instructors to better align course objectives and appropriate assessment | Decrease from 100% to 75% meeting benchmark |
| Apply proper and safe food preparation concepts | ServSafe Certification Exam | 90% will achieve proficiency | No changes recorded | Sample size too small for trend data |
2) Program credit attainment (15/12 in one semester, 30/24 for those who enrolled in two consecutive semesters)
Not applicable.
3) Program retention and persistence relative to the start date of the program (subsequent term calculation)
Insufficient data
IV. Completion: Credential attainment (Quantitative, IE)
1) Sub-credential attainment and timeframe (are students completing sub-credential prior to or at the same time as parent credential?)
Students are completing the sub-credential prior to the parent credential.
2) Parent credential attainment and timeframe, if applicable, disaggregated by specialization
a. Are students completing within 6 semesters (150% of graduation time)?
V. Transition: Employment or transfer post-credential (Quantitative, IE)
1) Transfer outcomes (students who transfer with associate degree, students who transfer without)
Transfer data are not tracked for non-associate credentials.
2) Student perspective/satisfaction
| Question | 2018-19 Rating | 2019-20 Rating |
| The courses I took at PHCC prepared me for my educational goals. | -- | -- |
| The faculty at PHCC are fair and supportive of students. | -- | -- |
| The faculty at PHCC demonstrate thorough knowledge of the subject matter. | -- | -- |
| In the courses I took at PHCC, classroom activities and outside assignments were appropriate and meaningful. | -- | -- |
| I would recommend the faculty at PHCC. | -- | -- |
VI. Sustainability: Future Program Outlook (Mixed methods, IE, program head and dean)
1) Program forecast (major expenditures, changes, personnel needs, etc.); any future costs should be explained in this section)
It is the recommendation of the VP of WECD that we deactivate this career studies certificate.
a. Any other pertinent information relevant to the review process should be provided here (e.g. community need, state/federal requirements, external accreditation, SCHEV low enrollment warning, etc.)
Despite Labor Market projections, the current job outlook is strong as many companies within a 50 mile radius have postings on Indeed.com for food servers and cooks to include, but are not limited to: various fast food and convenience stores, correctional facilities, nursing homes, Kickback Jack’s, Oak Ridge Military Academy, Chatmoss Country Club, Primland Resort, and AppleBee’s.
b. Employment forecast for program (Analyst data)
| Job Link | Mean Salary | Are there more or less jobs in our service region relative to national mean? | Past 5 year job growth | Next 5 year projected growth |
| Food Servers, Non-restaurant | $21,500 | Slightly Less: For every 10 positions nationally, there are 9 positions locally | 1.4% | 0.1% |
| Service Region Means | $31,148 | -- | -0.6% | -0.6% |