Review Assessment Report
Part 1: Contact & Program Identification
| Report Year and Contact Information | ||
|---|---|---|
| Academic Year | Modified By | Date Modified |
| 2021-2022 | [email protected] | 2022-10-12T21:41:27.363Z |
| School | Name of Program | Courses |
|---|---|---|
| BIT | Beverage Management Certificate | BCIS 1110,BEV 1010,BEV 1100,BEV 1130,BEV 1140,BEV 1160,BEV 1192,BEV 2160,BIOL 1140,CULN 1003,HT 1101,HT 1111,HT 2201,HT 2215,HT 2240 |
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 Beverage Management and Production AAS went through year of transitions that greatly impacted the program, including new instructors, a return to fully face-to-face classes and the delayed but eminent completion of the new Beverage Production Lab. Changes in the industry have led to some entering the workforce without finishing the program. Others are delaying their return, or dropped the courses for the fall 2022 due to the new facility not being online, but are enthusiastic about returning as soon as it is completed. The students who did remain showed great progress, in both working internships and finding employment in the local brewing industry |
Part 3: Data Review
| 2019-2020 | 2020-2021 | 2021-2022 | |
|---|---|---|---|
| Annual number of graduate awards is greater than 10 | 3 | 3 | 8 |
| Number of declared majors | 6 | 5 | 5 |
| Average Class Size | 24.1 | 22.1 | 20 |
| Annual Average Class withdrawal rate is 30% or below (SAGE 35%) | 16% | 13% | 14% |
| Annual C-Pass rate for coursework is 60% or above | 69% | 66% | 65% |
| Average class fill rate at 60% or above capacity within a term or over a year | 76% | 75% | 66% |
| Graduate Transfer to 4-year Schools | n/a | n/a | n/a |
| Full-time Faculty Coverage by Section | 45% | 47% | 18% |
| Summarize how your program met or did not meet the target measures based on the data above |
|---|
We met all targets except graduate awards. Although we did see a greater than 100% growth in certificate awards. Two primary issues are leading to this outcome. First, due to Covid students have been reluctant to return to face-to-face classes. Our enrollment for fall 2022 is showing an increase over previous terms. We expect this trend to continue. Second, due to delays in opening of new facilities some students are delaying enrollment because they want to learn on industry style equipment. |
Part 4: Program Learning Outcome Analysis
| Learning Outcome | Population or Course(s) Assessed | Description | Summary of Assessment Results |
|---|---|---|---|
| Demonstrate competency in brewing science and brewhouse operations, Analyze and control beverages for quality, Demonstrate knowledge of best practices in brewing and beverage industry, Demonstrate competency in draught system design and maintenance. | BEV 1100 |
| We exceeded our goal of 75% or more success rate. |
| Interpretation of Assessment findings |
|---|
No changes needed at this time. |
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 | Program growth and success will be lock-step with completion of the Beverage Lab, but needs to include the following:
1. Marketing of opening of the new facility and the next step in the evolution of the program.
2. Outreach to students who are on hiatus or not completed.
3. Outreach to local businesses for further training of current staff.
4. Coordination with the New Mexico Brewer’s Guild and the Brewer’s Association to attract attention locally and nationally.
| Industry need. |
| 2021-2022 | ||
| 2021-2022 |