Review Assessment Report
Part 1: Contact & Program Identification
Report Year and Contact Information | ||
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Academic Year | Modified By | Date Modified |
2022-2023 | [email protected] | 2023-10-16T22:59:15.036Z |
School | Name of Program | Courses |
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BIT | Wine Technology Certificate | None |
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 Beverage Production and Management Program went through a year of profound change in 2022-2023. Fall 2022 saw the introduction of new full-time faculty member and lead instructor Antonio Fernandez. The curriculum was started being updated to mirror current production theory and science prevalent in the industry. Spring 2023 saw the opening of the long-awaited Bev Lab, introducing students to a full size, professional production facility. With this came the challenges of preparing a new facility into working order. Many setbacks were experienced, but the students gained invaluable knowledge about real-life equipment and maintenance issues.
Due to low enrollment and delayed opening of the Bev Lab, the only Wine program class to run thus far is BEV 1200, Wine Production and Styles.
The addition of newly hired, highly-qualified part-time faculty and full operation of the Bev Lab are the foundation of a successful program starting now moving forward. |
Part 3: Data Review
2020-2021 | 2021-2022 | 2022-2023 | |
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Annual number of graduate awards is greater than 10 | 0 | 0 | 0 |
Number of declared majors | 0 | 0 | 3 |
Average Class Size | n/a | n/a | n/a |
Annual Average Class withdrawal rate is 30% or below (SAGE 35%) | n/a | n/a | n/a |
Annual C-Pass rate for coursework is 60% or above | n/a | n/a | n/a |
Average class fill rate at 60% or above capacity within a term or over a year | n/a | n/a | n/a |
Graduate Transfer to 4-year Schools | n/a | n/a | n/a |
Full-time Faculty Coverage by Section | n/a | n/a | n/a |
Summarize how your program met or did not meet the target measures based on the data above |
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Only a single wine production class has run due to delay in completion of Bev Lab, and low enrollment. |
Part 4: Program Learning Outcome Analysis
Learning Outcome | Population or Course(s) Assessed | Description | Summary of Assessment Results |
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1. Demonstrate competency in viticulture, oenology, and wine production operations | BEV 1200 |
| Competency of wine knowledge and styles. |
Interpretation of Assessment findings |
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High pass rate shows effectiveness of curriculum and faculty. |
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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2022-2023 | ||
2022-2023 | ||
2022-2023 |