First Quarter 2007 Report
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QUARTERLY PROGRESS REPORT – FIRST QUARTER 2007
SECTION 1: GENERAL GRANT INFORMATION A. Clearly Identify Your Grant: Grantee’s Name:
Gloucester County College 1400 Tanyard Road Sewell, New Jersey 08080
Name of the Project:
FITS – NJ Careers
Grant Number:
CB-15918-07-60-A-34
Date:
April 20, 2007
Reporting Period:
First Quarter 2007
Contact Information:
Robert D. Rossi, Ph.D. Assistant Professor, Chemistry Gloucester County College 1400 Tanyard Road Sewell, NJ 08080 (856) 415-2267 [email protected]
B. Summary of General Grant Activities: During the first quarter, a new associate in science (A.S.) degree in food science has been established at Gloucester County College (GCC). Articulation discussions for transfer of this new degree program with Rutgers University are in progress. Initial recruitment initiatives are underway with the registration of 30 K-12 science teachers in our first summer workshop designed to introduce food science as a career path to middle-and high-school students. Introduction of our food science degree program was also made at our annual Open House recruitment event that attracted close to 30 interested students and their parents. Our continuing education training goals of the incumbent local food industry workforce are being established through a targeted questionnaire designed to solicit input from key employers. This activity is being guided by our newly formed Technical Advisory Committee.
1
C. Status Update on Leveraged Resources: Activity leading to the development of an A.S. degree in food science began in July 2006 with the receipt of a $50,000.00 U.S. Department of Agriculture Grant. Activity related to this grant was leveraged toward the establishment of the much larger food science program and training of the incumbent workforce in the local food industry. D. Status Update on Strategic Partnership Activities: Three key meetings were held with our strategic partners this past quarter. The first, on January 12th, was with key members of the administration, faculty and staff of Rutgers University to begin discussions on articulation for transfer of the GCC A.S. degree in food science. Those discussions continued throughout the first quarter with details being addressed by both sides not only in regard to articulation, but also preliminarily setting the stage for a potential dual admission agreement. The one key issue that has surfaced during these discussions was the transferability of calculus courses offered by GCC specifically to Rutgers. Both parties are working toward resolution of this issue. The second meeting was again with a key faculty member of Rutgers University, Dr. Karen Schaich, on January 31st. At that time, the course content of the newly offered “Introduction to Food Science (FSC 201)” and “Introduction to Food Science Laboratory (FSC 202)” were established. The third partnership meeting involved some members of our industry partners. A Technical Advisory Committee for this project has been assembled from a certain number of our partners with the goal of helping to define a relevant list of continuing education training/course offerings that are needed by the local food industry. The following are the current members of the Committee:
Raymond H. Carroll – Director, Thermal Processing, Campbell Soup Company, Camden, NJ Carmine C. Catalana IV – President, Cumberland Dairy, Vineland, NJ Donal Cronin – General Manager, LaBrea Bakery, Swedesboro, NJ Dr. Scott Noar – Director of Research and Development, J & J Snack Foods, Bellmawr, NJ JoAnn Ritter – Account Executive, New Jersey Commerce Economic Growth & Tourism Commission, Trenton, NJ
The outcome of this first meeting was the development of a modified questionnaire that will be sent to food industries within our area to identify training needs. Appropriate programs will then be put in place to satisfy those needs. During this first quarter Dr. Karen Schaich of Rutgers University and Ms. Janice Brown of Cornell University were extremely instrumental in developing a list of equipment that will be needed to develop GCC’s introduction to food science laboratory course, and
2
making recommendations for appropriate library resources. Purchases of defined, needed equipment and library resources will begin in the third quarter of this year. Finally, we had outstanding contributions from our industry partners to our Open House recruitment event on March 29th. The following food science professionals were in attendance to help publicize and answer questions regarding our new food science program:
Ms. Beverly Ballard – Campbell Soup Company Mr. Chuck Griffin – Campbell Soup Company Dr. Wendy Iwanyshyn – Campbell Soup Company Ms. Susan Mayer – Campbell Soup Company Dr. Scott Noar – J & J Snack Foods Ms. Andrea Gerstle – Pinnacle Foods Corporation
SECTION II: TIMELINE FOR GRANT ACTIVITIES AND OUTCOMES Below is a working timeline for our program. Please note, this is an abridged version of a master timeline we are maintaining using Microsoft Project. This abridged form is complete for the key tasks in the first quarter, and will be updated and supplemented with additional tasks for subsequent quarters as they approach. Project Activities A.S. food science partners program review meeting at Rutgers University Prepare and submit GCC A.S. food science program proposal for review Hire project administrator Meeting with Dr. Karen Schaich of Rutgers University to decide content of GCC new food science courses Hold first partnership meeting with Salem Community College Begin registration for “Food Science for Middle-and High-School Teachers Summer Workshop” o Prepare and distribute brochure o Open registration process
Projected Completion Date
Actual Completion Date
January 12, 2007
January 12, 2007
January 18, 2007
February 1, 2007
January 23, 2007
January 23, 2007
January 31, 2007
January 31, 2007
February 20, 2007
April 4, 2007
February 20, 2007
February 20, 2007
3
Project Activities Submit CBJTG benchmarking fact sheet to DOL Define job description and members of the Technical Advisory Committee Prepare and distribute GCC A.S. food science degree program announcement Issuance of independent consultant report of GCC A.S. food science program Convene the Technical Advisory Committee Rough draft of revised questions for industry survey of potential continuing education training topics required GCC Board of Trustees approval of A.S. food science program Publicize GCC A.S. food science program at GCC Open House Define preliminary list of equipment for GCC food science laboratory course Define a preliminary list of library resources Review and address any comments/input from GCC A.S. food science program announcement solicitation Publicize GCC A.S. food science program through Association of County Guidance Counselors meeting presentation Mail/Distribute revised industry survey of proposed continuing education topics to targeted audience
Projected Completion Date
Actual Completion Date
February 28, 2007
February 28, 2007
February 28, 2007
February 28, 2007
March 15, 2007
March 15, 2007
March 21, 2007
March 21, 2007
March 22, 2007
March 22, 2007
March 22, 2007
March 22, 2007
March 26, 2007
March 26, 2007
March 29, 2007
March 29, 2007
March 30, 2007
March 30, 2007
March 30, 2007
March 30, 2007
April 15, 2007
April 18, 2007
April 20, 2007
4
Project Activities Submit A.S. food science degree documents to NJ Academic Issues Committee First quarterly report due to FPO Publicize GCC A.S. food science program at GCC Career Day Compile responses of targeted survey results Final approval of GCC A.S. food science program from the NJ Presidents Council Finalize laboratory equipment list for purchasing Hold “Food Science for Middle-and High-School Teachers Workshop” Second quarterly report due to FPO Third quarterly report due to FPO
Projected Completion Date
Actual Completion Date
April 23, 2007
April 30, 2007
April 23, 2007
May 2, 2007 May 27, 2007 June 4, 2007
June 30, 2007
July 24-26, 2007 July 30, 2007 October 30, 2007
SECTION III: GRANT OUTCOMES A. Capacity-Building Progress, Deliverables, Impact and Dissemination: 1. Progress and Deliverables GCC A.S. Degree in Food Science Program: During this past quarter, the position of project administrator was defined and filled. Likewise, the position of chief operating officer was defined. The new associate in science degree, food science program, was finalized and approved by the GCC Curriculum Committee. All details of the required courses, pre- and corequisite courses, and the sequence required were approved. In addition, two new courses, “Introduction to Food Science (FSC 201)” and “Introduction to Food Science Laboratory (FSC 202),” were also approved as part of this new program. All details regarding course content, experiments and other details have been approved. The College’s Board of Trustees gave their final approval to the program proposal on March 26th.
5
An independent consultant, Dr. Steven Mulvaney of Cornell University, was hired to review and report on GCC’s new A.S. in food science program, as required by the New Jersey Presidents Council, the governing body in the State of New Jersey that oversees all new academic program proposals. A favorable report was written and submitted. The program announcement (PA) describing our new food science program was prepared and distributed to the members of the academic community soliciting their comments. Again, this is a requirement for final approval of any new program proposed before the New Jersey Presidents Council. All recipients of the PA have 30 days to respond with any issues, comments and/or suggestions. We initiated publicity of the new A.S. degree in food science program with our annual Open House recruitment event. A major tabletop exhibit with informational packets and videos describing career opportunities and our new program in food science was put together for both the parents of and students in middle- and high-school grade levels. A special discussion panel format was also held to help answer questions from interested parties. The panel consisted of our industry partners that were in attendance for this kickoff event. A preliminary list of equipment needed for introduction to food science laboratory course has been compiled. Selected items from this list will be purchased, on a priority basis, beginning in the third quarter of this year. A brochure announcing our first “Food Science for Middle-and High-School Teachers Summer Workshop” was prepared and distributed to local county middle- and highschool science teachers. This three day workshop is designed to serve as a hands-on introduction to the discipline of food science for K-12 science teachers and supply them with enough information that will allow them to introduce this scientific career path to their students. The workshop will also present material that the science teachers will be able to use and incorporate in their science lesson plans. Enrollment for this initial workshop is very strong; filling our capacity seating of 30 spaces, with a wait list.
6
Continuing Education Program in Food Science: During this first quarter, we assembled a Food Science Technical Advisory Committee to help establish a plan for the identification, development and implementation of continuing education training required of incumbent workers by our local food industry employers. The Committee is composed of the following people:
Raymond H. Carroll – Director, Thermal Processing, Campbell Soup Company, Camden, NJ Carmine C. Catalana IV – President, Cumberland Dairy, Vineland, NJ Donal Cronin – General Manager, LaBrea Bakery, Swedesboro, NJ Dr. Scott Noar – Director of Research and Development, J & J Snack Foods, Bellmawr, NJ JoAnn Ritter – Account Executive, New Jersey Commerce Economic Growth & Tourism Commission, Trenton, NJ
The outcome of our first meeting was a revised list of questions for a targeted questionnaire that will be utilized to help develop and administer specific training topics to employees of these targeted companies at low or no cost.
Deliverable or Activity (with brief description) A.S. degree in food science program proposal approval Open House recruitment of middle-and high-school students in new A.S. food science program Registration for “Food Science for Middle-and High-School Teachers Summer Workshop” Compiled preliminary equipment list for introduction to food science laboratory course Assemble Technical Advisory Committee for continuing education program
Percentage Complete This Quarter (if applicable)
Completion Date (actual or projected)
Impact (known or potential, if applicable)
Impact Calculation Methodology
75%
June 4, 2007
N/A
N/A
100%
March 29, 2007
Approximately 30 interested students
100%
March 29, 2007
30 K-12 teachers enrolled
100%
March 30, 2007
N/A
N/A
100%
March 22, 2007
N/A
N/A
7
Informational packets distributed to potential students Actual registration headcount
Deliverable or Activity (with brief description)
Percentage Complete This Quarter (if applicable)
Completion Date (actual or projected)
Impact (known or potential, if applicable)
Impact Calculation Methodology
Revise continuing education questionnaire of potential training needs of local food industry employees
75%
April 20, 2007
15-20 targeted responses
Actual number of targeted recipients of the survey
2. Dissemination Activities and Events for Grant Deliverables B. Training Outcomes: Nothing to report for this quarter. SECTION IV: PROMISING APPROACHES AND SUCCESS STORIES A. Promising Approaches, Processes and Lessons Learned:
B. Sharing “Success Stories”:
C. Other Positive Developments: The embracing of our program developed by the local food industries as signified by the number of food scientists who attended our Open House and have volunteered to assist in student recruitment. SECTION V: TECHNICAL ASSISTANCE
8
SECTION 1: GENERAL GRANT INFORMATION A. Clearly Identify Your Grant: Grantee’s Name:
Gloucester County College 1400 Tanyard Road Sewell, New Jersey 08080
Name of the Project:
FITS – NJ Careers
Grant Number:
CB-15918-07-60-A-34
Date:
April 20, 2007
Reporting Period:
First Quarter 2007
Contact Information:
Robert D. Rossi, Ph.D. Assistant Professor, Chemistry Gloucester County College 1400 Tanyard Road Sewell, NJ 08080 (856) 415-2267 [email protected]
B. Summary of General Grant Activities: During the first quarter, a new associate in science (A.S.) degree in food science has been established at Gloucester County College (GCC). Articulation discussions for transfer of this new degree program with Rutgers University are in progress. Initial recruitment initiatives are underway with the registration of 30 K-12 science teachers in our first summer workshop designed to introduce food science as a career path to middle-and high-school students. Introduction of our food science degree program was also made at our annual Open House recruitment event that attracted close to 30 interested students and their parents. Our continuing education training goals of the incumbent local food industry workforce are being established through a targeted questionnaire designed to solicit input from key employers. This activity is being guided by our newly formed Technical Advisory Committee.
1
C. Status Update on Leveraged Resources: Activity leading to the development of an A.S. degree in food science began in July 2006 with the receipt of a $50,000.00 U.S. Department of Agriculture Grant. Activity related to this grant was leveraged toward the establishment of the much larger food science program and training of the incumbent workforce in the local food industry. D. Status Update on Strategic Partnership Activities: Three key meetings were held with our strategic partners this past quarter. The first, on January 12th, was with key members of the administration, faculty and staff of Rutgers University to begin discussions on articulation for transfer of the GCC A.S. degree in food science. Those discussions continued throughout the first quarter with details being addressed by both sides not only in regard to articulation, but also preliminarily setting the stage for a potential dual admission agreement. The one key issue that has surfaced during these discussions was the transferability of calculus courses offered by GCC specifically to Rutgers. Both parties are working toward resolution of this issue. The second meeting was again with a key faculty member of Rutgers University, Dr. Karen Schaich, on January 31st. At that time, the course content of the newly offered “Introduction to Food Science (FSC 201)” and “Introduction to Food Science Laboratory (FSC 202)” were established. The third partnership meeting involved some members of our industry partners. A Technical Advisory Committee for this project has been assembled from a certain number of our partners with the goal of helping to define a relevant list of continuing education training/course offerings that are needed by the local food industry. The following are the current members of the Committee:
Raymond H. Carroll – Director, Thermal Processing, Campbell Soup Company, Camden, NJ Carmine C. Catalana IV – President, Cumberland Dairy, Vineland, NJ Donal Cronin – General Manager, LaBrea Bakery, Swedesboro, NJ Dr. Scott Noar – Director of Research and Development, J & J Snack Foods, Bellmawr, NJ JoAnn Ritter – Account Executive, New Jersey Commerce Economic Growth & Tourism Commission, Trenton, NJ
The outcome of this first meeting was the development of a modified questionnaire that will be sent to food industries within our area to identify training needs. Appropriate programs will then be put in place to satisfy those needs. During this first quarter Dr. Karen Schaich of Rutgers University and Ms. Janice Brown of Cornell University were extremely instrumental in developing a list of equipment that will be needed to develop GCC’s introduction to food science laboratory course, and
2
making recommendations for appropriate library resources. Purchases of defined, needed equipment and library resources will begin in the third quarter of this year. Finally, we had outstanding contributions from our industry partners to our Open House recruitment event on March 29th. The following food science professionals were in attendance to help publicize and answer questions regarding our new food science program:
Ms. Beverly Ballard – Campbell Soup Company Mr. Chuck Griffin – Campbell Soup Company Dr. Wendy Iwanyshyn – Campbell Soup Company Ms. Susan Mayer – Campbell Soup Company Dr. Scott Noar – J & J Snack Foods Ms. Andrea Gerstle – Pinnacle Foods Corporation
SECTION II: TIMELINE FOR GRANT ACTIVITIES AND OUTCOMES Below is a working timeline for our program. Please note, this is an abridged version of a master timeline we are maintaining using Microsoft Project. This abridged form is complete for the key tasks in the first quarter, and will be updated and supplemented with additional tasks for subsequent quarters as they approach. Project Activities A.S. food science partners program review meeting at Rutgers University Prepare and submit GCC A.S. food science program proposal for review Hire project administrator Meeting with Dr. Karen Schaich of Rutgers University to decide content of GCC new food science courses Hold first partnership meeting with Salem Community College Begin registration for “Food Science for Middle-and High-School Teachers Summer Workshop” o Prepare and distribute brochure o Open registration process
Projected Completion Date
Actual Completion Date
January 12, 2007
January 12, 2007
January 18, 2007
February 1, 2007
January 23, 2007
January 23, 2007
January 31, 2007
January 31, 2007
February 20, 2007
April 4, 2007
February 20, 2007
February 20, 2007
3
Project Activities Submit CBJTG benchmarking fact sheet to DOL Define job description and members of the Technical Advisory Committee Prepare and distribute GCC A.S. food science degree program announcement Issuance of independent consultant report of GCC A.S. food science program Convene the Technical Advisory Committee Rough draft of revised questions for industry survey of potential continuing education training topics required GCC Board of Trustees approval of A.S. food science program Publicize GCC A.S. food science program at GCC Open House Define preliminary list of equipment for GCC food science laboratory course Define a preliminary list of library resources Review and address any comments/input from GCC A.S. food science program announcement solicitation Publicize GCC A.S. food science program through Association of County Guidance Counselors meeting presentation Mail/Distribute revised industry survey of proposed continuing education topics to targeted audience
Projected Completion Date
Actual Completion Date
February 28, 2007
February 28, 2007
February 28, 2007
February 28, 2007
March 15, 2007
March 15, 2007
March 21, 2007
March 21, 2007
March 22, 2007
March 22, 2007
March 22, 2007
March 22, 2007
March 26, 2007
March 26, 2007
March 29, 2007
March 29, 2007
March 30, 2007
March 30, 2007
March 30, 2007
March 30, 2007
April 15, 2007
April 18, 2007
April 20, 2007
4
Project Activities Submit A.S. food science degree documents to NJ Academic Issues Committee First quarterly report due to FPO Publicize GCC A.S. food science program at GCC Career Day Compile responses of targeted survey results Final approval of GCC A.S. food science program from the NJ Presidents Council Finalize laboratory equipment list for purchasing Hold “Food Science for Middle-and High-School Teachers Workshop” Second quarterly report due to FPO Third quarterly report due to FPO
Projected Completion Date
Actual Completion Date
April 23, 2007
April 30, 2007
April 23, 2007
May 2, 2007 May 27, 2007 June 4, 2007
June 30, 2007
July 24-26, 2007 July 30, 2007 October 30, 2007
SECTION III: GRANT OUTCOMES A. Capacity-Building Progress, Deliverables, Impact and Dissemination: 1. Progress and Deliverables GCC A.S. Degree in Food Science Program: During this past quarter, the position of project administrator was defined and filled. Likewise, the position of chief operating officer was defined. The new associate in science degree, food science program, was finalized and approved by the GCC Curriculum Committee. All details of the required courses, pre- and corequisite courses, and the sequence required were approved. In addition, two new courses, “Introduction to Food Science (FSC 201)” and “Introduction to Food Science Laboratory (FSC 202),” were also approved as part of this new program. All details regarding course content, experiments and other details have been approved. The College’s Board of Trustees gave their final approval to the program proposal on March 26th.
5
An independent consultant, Dr. Steven Mulvaney of Cornell University, was hired to review and report on GCC’s new A.S. in food science program, as required by the New Jersey Presidents Council, the governing body in the State of New Jersey that oversees all new academic program proposals. A favorable report was written and submitted. The program announcement (PA) describing our new food science program was prepared and distributed to the members of the academic community soliciting their comments. Again, this is a requirement for final approval of any new program proposed before the New Jersey Presidents Council. All recipients of the PA have 30 days to respond with any issues, comments and/or suggestions. We initiated publicity of the new A.S. degree in food science program with our annual Open House recruitment event. A major tabletop exhibit with informational packets and videos describing career opportunities and our new program in food science was put together for both the parents of and students in middle- and high-school grade levels. A special discussion panel format was also held to help answer questions from interested parties. The panel consisted of our industry partners that were in attendance for this kickoff event. A preliminary list of equipment needed for introduction to food science laboratory course has been compiled. Selected items from this list will be purchased, on a priority basis, beginning in the third quarter of this year. A brochure announcing our first “Food Science for Middle-and High-School Teachers Summer Workshop” was prepared and distributed to local county middle- and highschool science teachers. This three day workshop is designed to serve as a hands-on introduction to the discipline of food science for K-12 science teachers and supply them with enough information that will allow them to introduce this scientific career path to their students. The workshop will also present material that the science teachers will be able to use and incorporate in their science lesson plans. Enrollment for this initial workshop is very strong; filling our capacity seating of 30 spaces, with a wait list.
6
Continuing Education Program in Food Science: During this first quarter, we assembled a Food Science Technical Advisory Committee to help establish a plan for the identification, development and implementation of continuing education training required of incumbent workers by our local food industry employers. The Committee is composed of the following people:
Raymond H. Carroll – Director, Thermal Processing, Campbell Soup Company, Camden, NJ Carmine C. Catalana IV – President, Cumberland Dairy, Vineland, NJ Donal Cronin – General Manager, LaBrea Bakery, Swedesboro, NJ Dr. Scott Noar – Director of Research and Development, J & J Snack Foods, Bellmawr, NJ JoAnn Ritter – Account Executive, New Jersey Commerce Economic Growth & Tourism Commission, Trenton, NJ
The outcome of our first meeting was a revised list of questions for a targeted questionnaire that will be utilized to help develop and administer specific training topics to employees of these targeted companies at low or no cost.
Deliverable or Activity (with brief description) A.S. degree in food science program proposal approval Open House recruitment of middle-and high-school students in new A.S. food science program Registration for “Food Science for Middle-and High-School Teachers Summer Workshop” Compiled preliminary equipment list for introduction to food science laboratory course Assemble Technical Advisory Committee for continuing education program
Percentage Complete This Quarter (if applicable)
Completion Date (actual or projected)
Impact (known or potential, if applicable)
Impact Calculation Methodology
75%
June 4, 2007
N/A
N/A
100%
March 29, 2007
Approximately 30 interested students
100%
March 29, 2007
30 K-12 teachers enrolled
100%
March 30, 2007
N/A
N/A
100%
March 22, 2007
N/A
N/A
7
Informational packets distributed to potential students Actual registration headcount
Deliverable or Activity (with brief description)
Percentage Complete This Quarter (if applicable)
Completion Date (actual or projected)
Impact (known or potential, if applicable)
Impact Calculation Methodology
Revise continuing education questionnaire of potential training needs of local food industry employees
75%
April 20, 2007
15-20 targeted responses
Actual number of targeted recipients of the survey
2. Dissemination Activities and Events for Grant Deliverables B. Training Outcomes: Nothing to report for this quarter. SECTION IV: PROMISING APPROACHES AND SUCCESS STORIES A. Promising Approaches, Processes and Lessons Learned:
B. Sharing “Success Stories”:
C. Other Positive Developments: The embracing of our program developed by the local food industries as signified by the number of food scientists who attended our Open House and have volunteered to assist in student recruitment. SECTION V: TECHNICAL ASSISTANCE
8
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