Review Assessment Report

Part 1: Contact & Program Identification

Report Year and Contact Information
Academic YearModified ByDate Modified
2021-2022[email protected]2022-10-18T21:49:49.349Z
SchoolName of ProgramCourses
ATPost Production Technician CertificateBCIS 1110,FDMA 1260,FDMA 2120,FILM 1003,FILM 1015,FILM 1110,FILM 1325,FILM 1335,FILM 1345

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
This program is participating in the Assessment Academy pilot. Assessment reporting will be completed through the pilot instead of using this form.

Part 3: Data Review

2019-20202020-20212021-2022
Annual number of graduate awards is greater than 10211929
Number of declared majors101418
Average Class Size22.219.418.8
Annual Average Class withdrawal rate is 30% or below (SAGE 35%)14%11%10%
Annual C-Pass rate for coursework is 60% or above75%72%71%
Average class fill rate at 60% or above capacity within a term or over a year76%73%69%
Graduate Transfer to 4-year Schools5%n/an/a
Full-time Faculty Coverage by Section47%53%20%
Summarize how your program met or did not meet the target measures based on the data above

Part 4: Program Learning Outcome Analysis

Learning OutcomePopulation or Course(s) AssessedDescriptionSummary of Assessment Results
6. Explain and define the client relationship/project management aspect of electronic media production.
This program is participating in the Assessment Academy pilot. Assessment reporting will be completed through the pilot instead of using this form.
    Interpretation of Assessment findings

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

    Upcoming YearChanges Planned for the upcoming yearData 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
    2021-2024 CNM - Digital Services
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