Fashion:

1. Hire additional FT faculty to meet and exceed growth potential.
2. FASH 31: Refocus assignments in feeder classes to better support FASH 31 SLO
3. Increase lab/classroom space for explosive design program; eliminate laptops and integrating desk-top computers in program.
4. Hire additional FT and adjunct faculty to meet and maximize growth.
5. Increase instructional supply budget.
6. Increase FTEs.
7. Evaluate FASH space allocation in proposed Business Division complex
8. Secure 20-9 for FASH when ID moves to Design Technology complex
9. Secure software programs extensively used in industry.  Procure funding for upgrades and technical support

    Consumer Sciences:

1. Get FCS 80/Personal Financial Planning (as well as cross listed course BUSA 71) written and approved as a GE course.
2. Consumer Relations certificate (Revision of Consumer Services certificate) approved by Chancellor's Office.
3. Increase student opportunities for work experience and jobs.

    Hospitality & Restaurant Management:

1. To develop an understanding of the various sectors and characteristics of the hospitality industry, along with its economical and societal impacts.
2. Utilize understanding of the subject matter to enhance career opportunities in the industry.
3. Mini-Remodel of 19B5-3 and adjacent workrooms to:
   • Facilitate a better use of space for too support program and student needs
   • Facilitate the construction of a Training Kitchen, a Commercial Kitchen, and Dining Room/Conference Room.
   • Re-equip the above mentioned with necessary and state-of-the-art equipment and technology to accommodate industry needs, and to accomplish program/department goals, and college goals. Connection to College Goal.
4. To ensure that Hospitality students acquire current and highly marketable skills in the industry, upon completion of a degree or certificate program.

    Interior Design:

1. Grow ID student population and improve student retention.
2. Improve technology and resources in ID program to meet industry standards.
3. Support growth and replace retired faculty - Funding Required.
4. Keep abreast of trends in the industry for professional and personal development.
5. Develop new curriculum based on Advisory Board and Accreditation recommendations.
6. Support the Interior Design Club (IDC) student activities.
7. Maintain industry partnerships, advisory board of industry professionals and accreditation - Funding Required.
8. Seek out additional funding to develop, improve and expand the ID program.

    Nutrition & Food:

1. Provide high quality instruction in the subjects of nutrition and foods, incorporating the latest in information, innovative teaching methods, and technology, to increase concept mastery, enhance meaningful self-evaluation and promote lifelong personal wellbeing.
2. Prepare students for careers in Nutrition and Dietetics by increasing understanding of the field and by offering networking opportunities, through meetings and forums, partnering with industry, staff development, mentoring, and alumni involvement.
3. Achieve adequate and stable faculty and lab assistant staffing levels to ensure an exemplary NF program that supports students' personal and career goals.
4. Ensure optimal equipment and allocation of classroom and lab space that meets the needs of the NF and HRM programs, both in the current building (19B) and in the future Business Division building.
5. Secure additional funding for nutrition and foods courses that improves classroom and lab technologies and enhances student learning.
6. Develop courses across the curriculum to support or encourage interaction with other programs (e.g., HRM) or other disciplines (e.g., Child Development or Physical Education).