Review Assessment Report

Part 1: Contact & Program Identification

Report Year and Contact Information
Academic Year	Modified By	Date Modified
2022-2023	[email protected]	2023-10-16T22:52:08.113Z

School	Name of Program	Courses
BIT	Beverage Production and Management: Wine	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. 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.

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. 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
Annual number of graduate awards is greater than 10	0	0	0
Number of declared majors	0	3	1
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
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
1. Demonstrate competency in beverage science and operations	Wine Production and Management Program	Final Exam Practical Exam	Competency in wine knowledge and styles.

Interpretation of Assessment findings
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
2022-2023
2022-2023
2022-2023

Please select all of the following that characterize the types of changes described in the above action plan

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