Archived Assessment Report
| Program | Culinary Arts AAS Degree: Advanced Baking and Pastry |
| Assessment Reporter | [email protected] |
| Theme | Practicing Community |
| Review Year | 2024-2025 - Midpoint Report |
| Learning Outcome (or Gen Ed Essential Skill) | Focus Area |
|---|---|
| 4. Describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations. | Can students describe and evaluate organizational structures, leadership styles and personnel management techniques as they apply to a wide variety of hospitality operations? |
| 6. Identify styles, production methods and service of a variety of alcoholic and non-alcoholic beverages; explain laws and procedures related to responsible alcohol service. | Are students able to identify styles, production methods and service of a variety of alcoholic and non-alcoholic beverages? Are students able to follow laws and procedures related to responsible alcohol service? |
| Learning Outcome (or Gen Ed Essential Skill) | Description of Assessment Tool | Population or Courses Assessed | Hypothetical Analysis/Target |
|---|---|---|---|
| 4. Describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations. | Final Exam | HT 2201 | 70% of students will score a 70% or better |
| 6. Identify styles, production methods and service of a variety of alcoholic and non-alcoholic beverages; explain laws and procedures related to responsible alcohol service. | Final Exam, Case Study | BEV 1160 | 70% of students will score a 70% or better. |
| Learning Outcome (or Gen Ed Essential Skill) | Summary of Results | Reflection on Focus Area | Intepretation of Results |
|---|---|---|---|
| 4. Describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations. | Over 70% of students scored higher than 70% on the final exam. 90% of students took the final exam with an average of 80% | The results support the learning outcome was achieved with 70% of students scoring higher than 70% on assignments noted. | This demonstrates that the students assessed are able to describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations. |
| 6. Identify styles, production methods and service of a variety of alcoholic and non-alcoholic beverages; explain laws and procedures related to responsible alcohol service. | Over 70% of students scored higher than 70% on the final exam and the alcohol case study assignment. 100% of students took the final exam with an average of 79%, and 80% of students scored a 90% average on the alcohol case study assignment. | The results support the learning outcome was achieved with 70% of students scoring higher than 70% on assignments noted. | This shows that the students assessed exceeded standard of expectation. The students are able to identify styles, production methods and service of a variety of alcohol and non-alcoholic beverages and they are also able to follow laws and procedures related to responsible alcohol service. |
| 4. Describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations. | |
|---|---|
| Describe the change that was implemented. | None at this time |
| Type of Change | |
| Change in Assessment Approach or Tools? | n/a |
| What data motivated the change? | n/a |
| Hypothesis about the effect the change will have? | n/a |
| 6. Identify styles, production methods and service of a variety of alcoholic and non-alcoholic beverages; explain laws and procedures related to responsible alcohol service. | |
|---|---|
| Describe the change that was implemented. | None at this time |
| Type of Change | |
| Change in Assessment Approach or Tools? | n/a |
| What data motivated the change? | n/a |
| Hypothesis about the effect the change will have? | n/a |
| Learning Outcome (or Gen Ed Essential Skill) | Description of Assessment Tool | Population of Courses Assessed |
|---|---|---|
| 4. Describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations. | Brightspace | CULN 1130, 1132 |
| 6. Identify styles, production methods and service of a variety of alcoholic and non-alcoholic beverages; explain laws and procedures related to responsible alcohol service. | Brightspace | BEV 1160 |
| Learning Outcome (or Gen Ed Essential Skill) | Summary of Second Round Results | Intepretation of Results, Pre- and Post-Change | Follow up questions, possible next steps |
|---|
Describe any change in student achievement observed as part of this assessment process, and what led to those changes.
Describe long-term changes in the program(s) that the assessment process led to, and what motivated those changes?
What did you learn about the teaching and learning of "Practicing Community" in your programs?
Describe any external factors affecting the program or affecting assessment of the program.