Review Assessment Report
Part 1: Contact & Program Identification
| Report Year and Contact Information | ||
|---|---|---|
| Academic Year | Modified By | Date Modified |
| 2021-2022 | [email protected] | 2022-10-13T17:59:14.663Z |
| School | Name of Program | Courses |
|---|---|---|
| BIT | Brewing Technology Certificate | BEV 1010,BEV 1100,BEV 1130,BEV 1140,BEV 1192,CULN 1003 |
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 Program 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 | 7 | 3 | 5 |
| Number of declared majors | 25 | 10 | 18 |
| Average Class Size | 15.2 | 10.1 | 11 |
| Annual Average Class withdrawal rate is 30% or below (SAGE 35%) | 6% | 6% | 7% |
| Annual C-Pass rate for coursework is 60% or above | 83% | 86% | 84% |
| Average class fill rate at 60% or above capacity within a term or over a year | 66% | 52% | 53% |
| Graduate Transfer to 4-year Schools | n/a | n/a | n/a |
| Full-time Faculty Coverage by Section | 40% | 39% | 17% |
| Summarize how your program met or did not meet the target measures based on the data above |
|---|
Due to continued Covid impact on enrollment and delays in opening the new lab facilities there have been challenges to increase certificate awards. We anticipate that the hoped spring opening of the new labs and improved marketing will lead to an increase in enrollment which should result in an increase in awards either at the end of this cycle or during the next cycle.
It is not clear why we are showing a poor class fill rate. Other certificates and the AAS show no such issue. I would need to know the specific courses not filling in order to address this issue. |
Part 4: Program Learning Outcome Analysis
| Learning Outcome | Population or Course(s) Assessed | Description | Summary of Assessment Results |
|---|---|---|---|
| Analyze and control beverages for quality | BEV 1100, BEV 1110, BEV 1130, BEV 1140, BEV 1192 |
| Met goals. |
| 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 |
| Met goals. |
| Interpretation of Assessment findings |
|---|
Exceeded goals for these measurements. No changes necessary 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.
| Low number of declared majors. |
| 2021-2022 | ||
| 2021-2022 |