LATINO FARM TO TABLE & FOOD SAFETY CULINARY ARTS INITIATIVE @ UPRCA

The project supports the NIFA's Food Safety goals as well as the following USDA goals: "Improve and increase the production of goods and services from working lands while protecting the nation's natural resource base and environment" and "Ensure the development of human capital, communities, and a diverse workforce."The primary goal is to benefit over 120 participants in a two-year period. The proposal will fulfill the following priority need areas: a) attract and support undergraduate students from underrepresented groups to prepare them for careers related to food and agricultural sciences; b) increase the number of underrepresented graduates in this discipline, and c) align UPRCA's and US Department of Agriculture-Food and Nutrition Services (USDA-FNS) effort in supporting the academic development and career attainment of underrepresented groups. The proposal addresses the educational need areas: a, b, c, e, & f. The primary academic focus is the creation of a new Associate Degree in Culinary Arts with a strong focus on Food Safety and Latino Farm-to-Table methodology. Trained faculty members will create and offer Latino Farm-to-Table and ServSafe certifications to over 100 UPRCa students and rural food service employees. In conjunction with the USDA-FNS and Innovation Fund for Agricultural Development in PR (FIDA), we aim to develop over ten professional development, educational, and networking events in Puerto Rico related to the culinary industry, in Spanish and for the Hispanic market.With the SHRA mission statement, the UPRCa's institutional learning outcomes, and the graduate profile as a guide, SHRA faculty formulated seven (7) program learning outcomes (PLOs) that clearly define the program's goals regarding student learning. At the conclusion of the hospitality management program, students will have the ability to: identify the principles and skills of global hospitality management, describe and apply customer service skills, demonstrate effective bilingual communication (Spanish and English), demonstrate effective critical thinking skills, evaluate the issues and trends that affect the global hospitality industry, exemplify of effective leaders in the hospitality industry, and develop a sense of social awareness and community involvement at the local and global level.