November 16, 2002
Westin Hotel, Long Beach, CA
Meeting Notes

I. Present

Janice Young, Los Angeles City College
Linda Huy, Long Beach City College
Jean York, Mt. San Antonio College
Stella Miller, Mt. San Antonio College
Elizabeth Chu, San Diego Mesa College
Ramses Toma, CSU Long Beach
Valla Stults, CSU Long Beach
Barbara Gershman, Saddleback College
Jill Golden, Orange Coast College
Eleanor Huang, Orange Coast College
Elizabeth Cipras, Monterey Peninsula College, Articulation Officer
Kara Caldwell-Freeman, CSU Pomona, Lead Discipline Faculty

II. Action Items
1. Participants continued to work on the transfer RD grid that was begun in Oakland. We decided that we would include Community College Courses on the rid to facilitate use with students. We also noted that the grid should be labeled draft, and is not for release to anyone until it is complete edited and we have all approved the contents. The bottom of the grid will also note "It is the student's responsibility to check the current catalog and articulation agreements for any changes which may occur."

2. Blanks are to be filled in by participants when they return to their campuses and after consultation with faculty and articulation officers

3. Kara will fill in the master copy of the grid and will email to everyone to edit and review with faculty and articulation officers at their schools.

III. Summary of Issues discussed
1. It appears, based on comments from some of the community college individuals that it is becoming harder for their students to transfer to the 4-year Universities, especially the CSU's. As of Fall 2004, students will need to have completed their AA before they can transfer. Some campuses will be closed to all but freshman by spring 2004. others give priority to freshman and transfers will only be allowed to register if there is room. This will be very sad since many of these community college students are high achievers who do well in school.

2. Some of the CSU's are finding that students who take the RD exam don't often have food preparation skills. We need to get them some knowledge on cooking techniques. Anyone have thoughts on a unified textbook for foods?

3. Jill reported on the revised program plan for Nutrition, Foods and Culinary Arts that was discussed the previous weekend by representatives from community colleges, industry, and high schools Part of this plan is the re-visiting of the TOP codes (Taxonomy of Programs) that are used for classification of student to evaluate their jobs after graduation. It was made very clear they this is descriptive information, what programs look like in the state. It may not necessarily be what it looks like on each individual campus. Programs do not have to align with the program plan, but it could be used for program improvement. Eventually, this information will be posted on the FCS website.

4. Another program in progress is a culinology transfer program that is designed to upgrade the knowledge of chefs in the industry. The idea is to add food science to the curriculum of chefs and add culinology and foods information to food science. This would be only the 2nd program nationwide and is a joint effort between Orange Coast College and CSU Long Beach. The students would get an AA in Culinology at OCC, then go to CSULB and take food science and product development, foods laws and then get a BS in culinary Science

III. Recommendations

1. The only recommendation was to continue discussion on transfer students to see what we can do to make it easier, not harder for students to transfer from the 2 to the 4-year institutions.