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Sabor Culinary Arts Program: Better Nutrition Education and Jobs

Investigators
Vedia, Roxanne
Institutions
Laredo Community College
Start date
2010
End date
2013
Objective
The purpose of project SABOR is to improve food safety and nutrition by preparing students to enter jobs in those fields with an Associate of Applied Science degree. SABOR Culinary Arts Program will provide opportunities for jobs in food safety, preparation, and nutrition.

SABOR Culinary Arts Program has six major objectives as listed below:

  1. Create/ implement a new Culinary Arts Program(22 courses @ 63 SCH)at LCC South so that students interested in culinary arts can complete an Associate of Applied Arts Degree and find jobs in the industry or continue at a university working on a degree in Nutrition.
  2. Increase the number of completers and Associate of Applied Science degree graduates in culinary arts at LCC. Increase: 15 students per cohort, completion rate 80%.
  3. Increase the number of students at LCC who transfer successfully to the university to complete degrees in human nutrition or related fields. Funds requested for $30,000 scholarship for a student to complete a BA/Master in Dietetic Studies at UTHSC at Laredo.
  4. Improve teaching through student experiential learning systems: 15 internships at restaurants and/or school districts, capstone courses, and live and TV demonstrations
  5. Create learning bridges from the high school to the community college and to the university so students are aware of opportunities and educational requirements.
  6. Increase awareness of food safety, human nutrition and health through changes in eating habits and food preparation techniques demonstrations (pre-post surveys).
This project will improve and strengthen teaching at LCC in the following ways. Students will participate in a program which is experientially-based and hands-on beginning in high school. A major component of the program will be its connections with the community thus transcending LCC. Students and faculty will visit schools, community centers and other locales to make presentations on healthy eating habits and food preparation methods which impact nutrition and health. Student presentation skills will be emphasized. This exposure is planned to promote the program and its students. Internships will place students where there are opportunities for jobs and advancement. Some students will work toward a degree in a program which will seek accreditation from the American Culinary Federation Educational Institute while others may decide to aim higher by taking the general education courses required to apply for the BS/MDS at university here in Laredo.
More information
NON-TECHNICAL SUMMARY: Laredo Community College serves a community with serious health problems: obesity, diabetes, and heart disease related to socio-economic and educational levels. This project supports USDA Strategic Goal 5: Improve the Nation's Nutrition and Health by promoting healthier eating habits and lifestyles. SABOR will provide opportunities for jobs in food safety, preparation, and nutrition.

APPROACH: In support of the proposed project and to insure the proper direction, management, implementation and timely completion of the project, the project will be led by the Workforce Division Dean, Roxanne Vedia serving as Project Director, who will provide the leadership for curriculum development policies and implementation by Manuel Rios, Department Chair of the Business Management in cooperation with Mr. Luciano Ramon, the Dean at the south campus. The internal instructional process will include the review by the Curriculum Committee prior to submission to for approval to THECB. A culinary arts teacher will be hired the first year using Project funds and LCC will show its commitment by covering 50% of the salary the second year and 100% in the third year. The nutrition teacher, Co-PI, will begin recruitment activities. The facilities committed by the college at the south campus. The South Texas Tech Prep Consortium is already on board in support for the project. An Advisory Committee composed of members from the Tech Prep consortium, high school food science teachers, and restaurant and hospitality owners will work with the PI, co-PI, and External Evaluator to review the goals, and provide input to analyze project's progress and adherence to all college and NIFA procedures.

Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
TEXE-2010-02010
Accession number
222653
Categories
Food Preparation and Handling
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Education and Training