FOR FISCAL YEAR 2016-17
FACULTY REQUEST
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BCP # / DEPT. PRIORITY NO. / DEPARTMENT:PLEASE CHECK THE BOX REPRESENTING THIS CATEGORY OF FACULTY REQUEST
FACULTY POSITION REQUEST
X New position
Replacement
Full-time Temporary
Conversion (grant to GU001) / BUDGET AUGMENTATION –
X Ongoing
One-time funding
Other – explain (e.g. matching)
TITLE OF INSTRUCTOR POSITION: Chef Instructor
PLEASE PROVIDE A SUMMARY AND RATIONALE OF FACULTY POSITION REQUEST (You may copy and paste from your COMPREHENSIVE OR ANNUAL PROGRAM REVIEW.)
Substantiate recommendations with data and the guidelines listed in the Budget Decision Criteria and
College Strategic Goals documents.
The Food & Nutrition Department is requesting a full-time tenure track position for Fall of 2017. The program currently has three adjunct professors who teach classes. There is difficulty finding working professionals who can teach a lab class or teach morning lecture classes. As a consequence, the lab class needs to be team taught (because of the work load) which destroys the students' successes for this course. The Proposal is to hire one full-time faculty member to offset the overload of the existing two faculty members. We are currently at a 3.30 load which would easily justify a full time position. The Program will not be able to expand further without additional faculty.
Core Mission – Career and Technical Education
The Food & Nutrition Program meets the primary mission of the college by offering academic and vocational education to prepare men and women for careers in the food service industry. This program has 45 internship sites in Bakersfield and the surrounding communities, which demonstrates responsiveness to student and community needs. Based on employer surveys and the successful placement of completing interns the success and retention rates are above the college averages.
INTERNAL REVIEW OF POSITION
A. Explain why the work cannot be reassigned to other staff within the department:
The work cannot be assigned to other staff because there isn't any other staff.
Finding qualified local Chefs to teach lab classes during the week is nearly impossible because qualified chefs are working during class times.
B. Impact on College/District if position is not filled
Without the support of another faculty member our continued growth of the culinary area will not be possible
C. Is a temporary employee currently performing the work of this position?
o Yes Xo No
D. New position: How is the work assigned to this position presently accomplished?
Adjuncts are currently handling some of the load; however, we can’t grow the program without additional faculty
Revised by: Program Review Committee (June 2, 2014)Page 3
ESTIMATE THE COSTS ASSOCIATED WITH THIS FACULTY REQUEST TOTAL SALARIES AND WAGES (include benefits)
SUPPLIES or OPERATING EXPENSES EQUIPMENT EXPENSES
Total $86,000.00
SOURCE OF FUNDS ORG Number ORG
XGENERAL FUND Categorical FUNDS SPECIAL FUNDS OTHER FUNDS
PREPARED BY: Suzanne Durst DATE: 10/10/2016 REVIEWED BY DATE
DATE DATE
IF PROPOSAL AFFECTS ANOTHER DEPARTMENT, DOES OTHER DEPARTMENT CONCUR WITH PROPOSAL? Name the department
YES NO ATTACH COMMENTS OF AFFECTED DEPARTMENT, SIGNED AND DATED BY THE DEPARTMENT DIRECTOR OR DESIGNEE.
Revised by: Program Review Committee (June 2, 2014)Page 3