Review Assessment Report
Part 1: Contact & Program Identification
| Report Year and Contact Information | ||
|---|---|---|
| Academic Year | Modified By | Date Modified |
| 2022-2023 | [email protected] | 2023-10-16T22:17:27.901Z |
| School | Name of Program | Courses |
|---|---|---|
| BIT | Beverage Production and Management: Brewing | 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 |
|---|
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.
Assessment data benchmarks are within the margin of error, with some numbers skewed due to a large number of audit students who did not perform well.
Highlights include the positive reception of student products by industry professionals, and most amazingly, program graduates are currently posting a 100% industry employment rate during this time period! |
Part 3: Data Review
| 2020-2021 | 2021-2022 | 2022-2023 | |
|---|---|---|---|
| Annual number of graduate awards is greater than 10 | 0 | 1 | 1 |
| Number of declared majors | 0 | 13 | 18 |
| 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 |
|---|
Degree and certificate rates are due to increase the following cycle, as many students delayed classes until completion of the Bev Lab.
Enrollment rates were low, but are now rising due to completion of the Bev Lab.
Pass rate is 100%.
|
Part 4: Program Learning Outcome Analysis
| Learning Outcome | Population or Course(s) Assessed | Description | Summary of Assessment Results |
|---|---|---|---|
| 4. Demonstrate knowledge of best practices in brewing and beverage industry | BEV 1100 |
| Cicerone Certified Beer Server Exam. |
| Interpretation of Assessment findings |
|---|
Achievement of the Cicerone Certified Beer Server Certificate is at 74.3%, just under our goal of 75%, due to a single class that featured an unusually large number of audit students. Realistic results put us at 85% pass rate. |
Part 5: Additional Action Plan in Support of Student Learning (If Appropriate)
| Upcoming Year | Changes Planned for the upcoming year | Data Motivating this change |
|---|---|---|
| 2022-2023 | ||
| 2022-2023 | ||
| 2022-2023 |