Review Assessment Report
Part 1: Contact & Program Identification
Report Year and Contact Information | ||
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Academic Year | Modified By | Date Modified |
2021-2022 | [email protected] | 2022-10-10T18:13:44.096Z |
School | Name of Program | Courses |
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BIT | Culinary Arts AAS Degree: Culinary Arts | BCIS 1110,CULN 1100,CULN 1110,CULN 1112,CULN 1130,CULN 1132,CULN 2214,CULN 2216,HT 2201,HT 2215,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 |
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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
2019-2020 | 2020-2021 | 2021-2022 | |
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Annual number of graduate awards is greater than 10 | 10 | 8 | 11 |
Number of declared majors | 186 | 144 | 113 |
Average Class Size | 22.4 | 20.2 | 18.5 |
Annual Average Class withdrawal rate is 30% or below (SAGE 35%) | 14% | 11% | 10% |
Annual C-Pass rate for coursework is 60% or above | 75% | 73% | 72% |
Average class fill rate at 60% or above capacity within a term or over a year | 76% | 73% | 70% |
Graduate Transfer to 4-year Schools | 20% | n/a | n/a |
Full-time Faculty Coverage by Section | 51% | 56% | 21% |
Summarize how your program met or did not meet the target measures based on the data above |
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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 tech |
Part 4: Program Learning Outcome Analysis
Learning Outcome | Population or Course(s) Assessed | Description | Summary of Assessment Results |
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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 |
| Practical cooking Rubric scaled 0-4 minimum score of 3 or %75, CULN 1130, CULN 1132. %98.7 Target met. |
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,CULN 2214, |
| Practical Cooking Rubric scaled 0-4 Minimum score of 3, or 75%. CULN 1110, %87.9 Target met. CULN 1112, %92 Target met. CULN 2214, %98.1 Target met. |
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 |
| Food Safety Rubric scaled 0-4 Minimum score of 3, or 75%. CULN 1003, %69.8 Target has not met. |
Describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations. | HT 2201 |
| Rubric scaled 0-4 Minimum score 70%. HT2201, %80 Target met for Fall and Spring terms (2021-2022) |
Describe the elements of a high quality customer service system. | HT 1111 |
| Rubric scaled Minimum score 70%. H1111, %67.3 Target hos not met. |
Identify standards for safely inspecting and grading of meats, eggs, dairy products, fruits and vegetables. | CULN 1003, CULN 1103 |
| Minimum score 75%. CULN 1003, %69.8 Target hos not met. |
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 |
| Rubric scaled Competent or Excellent on grading rubric.
Weighted average: identify styles, production methods, and service of a variety of alcoholic and non-alcoholic beverages %60
Weighted average: Explain laws and procedures related to responsible alcohol service %84.2
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Perform dining room service functions using a variety of types of service. | CULN 2216 |
| Rubric scaled 0-4 Minimum score of 3, or 75%. CULN 2216, %85 Target met. |
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 |
| Competent or Excellent on grading Rubric. HT2215 %78.2 Target met. |
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, CULN 2214 |
| Safety and Sanitation Rubric scaled 0-4 Minimum score of 3, or 75%.
CULN 1110, %93.2 Target met.
CULN 1112, %92 Target met.
CULN 2214, %98.1 Target met. |
Interpretation of Assessment findings |
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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 |
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2021-2022 | ||
2021-2022 | ||
2021-2022 |