Review Assessment Report

Part 1: Contact & Program Identification

Report Year and Contact Information
Academic Year	Modified By	Date Modified
2020-2021	[email protected]	2021-11-15T21:51:30.271Z

School	Name of Program	Courses
BIT	Culinary Fundamentals Certificate	CULN 1110,BCIS 1110,CULN 1003,CULN 1100,CULN 1112,NUTR 1010

Part 2: Program Summary

Provide a high level review of the program to include highlights, successes, challenges, significant changes, and significant resources needed to support the program
The Culinary Arts Program is nationally accredited by the American Culinary Federation Foundation Accrediting Commission. This ensures that the program meets the standards and competencies set for faculty, curriculum and student services. Our practices are aligned with industry practices and our faculty maintain a high level of professionalism. Being nationally accredited by the ACFEFAC, is no small undertaking and assures that the CNM Culinary Arts program is meeting the standards and competencies set for faculty, curriculum, and student services. Accreditation creates public trust by ensuring established standards, accountability and credibility, a high level of professionalism, up-to-date and current practices nation-wide, and provides CNM with marketing tools for recruiting new students, as well as having the ACFEF accreditation acting as a third party endorser for federal funding.

Provide a high level review of the program to include highlights, successes, challenges, significant changes, and significant resources needed to support the program

The Culinary Arts Program is nationally accredited by the American Culinary Federation Foundation Accrediting Commission. This ensures that the program meets the standards and competencies set for faculty, curriculum and student services. Our practices are aligned with industry practices and our faculty maintain a high level of professionalism. Being nationally accredited by the ACFEFAC, is no small undertaking and assures that the CNM Culinary Arts program is meeting the standards and competencies set for faculty, curriculum, and student services. Accreditation creates public trust by ensuring established standards, accountability and credibility, a high level of professionalism, up-to-date and current practices nation-wide, and provides CNM with marketing tools for recruiting new students, as well as having the ACFEF accreditation acting as a third party endorser for federal funding.

Part 3: Data Review

	2018-2019	2019-2020	2020-2021
Annual number of graduate awards is greater than 10	43	40	22
Number of declared majors	20	24	17
Average Class Size	23.4	22.7	20.8
Annual Average Class withdrawal rate is 30% or below (SAGE 35%)	11%	14%	11%
Annual C-Pass rate for coursework is 60% or above	78%	75%	73%
Average class fill rate at 60% or above capacity within a term or over a year	79%	77%	74%
Graduate Transfer to 4-year Schools	2%	3%	n/a
Full-time Faculty Coverage by Section	42%	49%	54%

Summarize how your program met or did not meet the target measures based on the data above
The data collected during this cycle shows students generally perform all measured assessments at a Mastery level. Students met or exceeded all desired outcomes, both for internal and external assessments. Students demonstrate a strong ability to prepare a variety of food products according to standard recipes as well as application of basic cooking methods using proper knife, tool, and equipment techniques. They also have demonstrated knowledge of the fundamentals of baking science by preparing a variety of products according to standard recipes using proper hand, tool, and equipment techniques, as well as hygiene and sanitation standards in a kitchen setting. Students describe basic principles of sanitation, safety, and procedures to determine and monitor critical control points in a professional food service setting and describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations at 75% or higher.

Summarize how your program met or did not meet the target measures based on the data above

The data collected during this cycle shows students generally perform all measured assessments at a Mastery level. Students met or exceeded all desired outcomes, both for internal and external assessments. Students demonstrate a strong ability to prepare a variety of food products according to standard recipes as well as application of basic cooking methods using proper knife, tool, and equipment techniques. They also have demonstrated knowledge of the fundamentals of baking science by preparing a variety of products according to standard recipes using proper hand, tool, and equipment techniques, as well as hygiene and sanitation standards in a kitchen setting. Students describe basic principles of sanitation, safety, and procedures to determine and monitor critical control points in a professional food service setting and describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations at 75% or higher.

Part 4: Program Learning Outcome Analysis

Learning Outcome	Population or Course(s) Assessed	Description	Summary of Assessment Results
Cooking: Demonstrate the ability to prepare a variety of hot and cold food products according to standard recipes as well as application of basic cooking methods using proper knife, tool, and equipment techniques.	CULN 1110, CULN 1112,	In-class Activities Final Exam Instructor Observation	Practical Cooking Rubric scaled 0-4 Minimum score of 3, or 75%. CULN 1110/1112 , %70.3 Target did not meet.
Demonstrate knowledge of Food Safety and Sanitation by becoming a Certified ServSafe Manager by passing the written exam, with a score of 75% or higher. This exam is accredited by the American National Standards Institute (ANSI).	CULN 1003	Practical Exam Certification Exam	Practical Cooking Rubric scaled 0-4 Minimum score of 3, or 75%. CULN 1003 , %68.9 Target did not meet.
Identify standards for safely inspecting and grading of meats, eggs, dairy products, fruits and vegetables.	CULN 1003, CULN 1103		N/A
Safety and Sanitation: Demonstrate hygiene and sanitation standards in a kitchen setting. Describe basic principles of sanitation, safety, and procedures to determine and monitor critical control points in a professional food service setting.	CULN 1110, CULN 1112,CULN 1132,	Instructor Observation Practical Exam	Practical Cooking Rubric scaled 0-4 Minimum score of 3, or 75%. CULN 1110, CULN 1112, CULN 1132, 85.2 % Target met.

Interpretation of Assessment findings
We continue to find a strong level of student success. There was marked improvement in the areas of Baking Fundamentals, Safety and Sanitation, Customer Service, and Human Resources in Hospitality Management year-over-year. We continue to face some challenges in online sections of Safety and Sanitation, but the overall success rate has shown strong improvement.

Part 5: Additional Action Plan in Support of Student Learning (If Appropriate)

Upcoming Year	Changes Planned for the upcoming year	Data Motivating this change
2021-2022
2021-2022
2021-2022

Please select all of the following that characterize the types of changes described in the above action plan

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