Review Assessment Report

Part 1: Contact & Program Identification

Report Year and Contact Information
Academic Year	Modified By	Date Modified
2020-2021	[email protected]	2021-11-16T00:50:26.141Z

School	Name of Program	Courses
BIT	Culinary Arts AAS Degree: Advanced Baking and Pastry	CULN 1110,CULN 1132,CULN 2232,BCIS 1110,CULN 2020,CULN 1130,CULN 1100,CULN 1112,HT 2201,NUTR 1010,HT 2215

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.

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.

Part 3: Data Review

	2018-2019	2019-2020	2020-2021
Annual number of graduate awards is greater than 10	18	18	6
Number of declared majors	100	98	71
Average Class Size	23.2	22.3	20.2
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%	76%	73%
Graduate Transfer to 4-year Schools	0%	6%	n/a
Full-time Faculty Coverage by Section	44%	52%	55%

Summarize how your program met or did not meet the target measures based on the data above
Student class retention and pass rate remain strong for the baking program, both with averages in the 90%. Again, during the 2020-2021 Academic Year the Baking Program continued moving forward in the pandemic offering in-person learning throughout the year.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.

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

Student class retention and pass rate remain strong for the baking program, both with averages in the 90%. Again, during the 2020-2021 Academic Year the Baking Program continued moving forward in the pandemic offering in-person learning throughout the year.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.

Part 4: Program Learning Outcome Analysis

Learning Outcome	Population or Course(s) Assessed	Description	Summary of Assessment Results
Baking Fundamentals: Demonstrate knowledge of the fundamentals of baking science by preparing a variety of products according to standard recipes using proper hand, tool, and equipment techniques.	CULN 1130,CULN 1132,CULN 2232,CULN 2234	Practical Exam Final Exam Instructor Observation	Exceeded target of 75% of students achieving mastery. 100% of students met target.
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,	Practical Exam In-class Activities Instructor Observation	Met target of 75% or more. For 20/21 we made significant updates to the CULN1110 curriculum and added a new instructor. These changes better aligned our curriculum with ACFEF accreditation and industry needs which allowed us to exceed our target.
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	Certification Exam	Met target of 75% or more. We have had some fluctuation in success rates over the past several years. This year the success rate increased considerably.
Describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations.	HT 2201	Final Exam Standardized Test	Success rate was significantly higher than target.
Identify standards for safely inspecting and grading of meats, eggs, dairy products, fruits and vegetables.	CULN 1003, CULN 1103	Certification Exam	Met target of 75%.
Identify styles, production methods and service of a variety of alcoholic and non-alcoholic beverages; explain laws and procedures related to responsible alcohol service.	BEV 1160	Standardized Test Final Exam Homework Assignments	Results for the standardized exam were higher than the target.
Purchasing and Receiving: Describe and evaluate procedures for proper receiving, storage, and control of food and non-food items; apply knowledge and quality standards and regulations to purchasing decisions. Perform mathematical operations associated with purchasing and receiving.	HT 2215	Final Exam Homework Assignments	This target was not achieved. Overall students missed the target by 16%. We have identified some issues with where in the curriculum these measurements are occurring.
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 1130,CULN 1132, CULN 2232	Practical Exam In-class Activities Instructor Observation	The target was met for this assessment. In the lab setting students were generally successful in the areas of safety and sanitation due to the required ServSafe certification exam.

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	Revisions to in lab competencies/assessments to bring our program into compliance with ACFEF changes.	At the beginning of 2020, our accrediting organization modified their assessment criteria of the Advanced portion of the Baking and Pastry curriculum. This will require some modifications to our curriculum in the baking labs. The ACFEF Baking competencies were revised and need to be addressed in 2021/2022.
2021-2022	We are looking for most students to return and complete their degrees as the state goes through a recovery period.	With a limited number of students allowed in Lab Fall 2020-2021 we see a decline in fill rate and graduates.
2021-2022	Instructors were continuing to be shifted for courses and this may also play a role. We will need to continue to assess these courses over the year to determine if there is a fundamental curricular issue or if the success rate will increase as the changes are more integrated.	The assessment results for this cycle are a bit lower than past years and these changes may have had some impact.

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

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