Archived Assessment Report
| Program | Culinary Arts AAS Degree: Beverage Management |
| Assessment Reporter | [email protected] |
| Theme | Practicing Community |
| Review Year | 2024-2025 - Midpoint Report |
| Learning Outcome (or Gen Ed Essential Skill) | Focus Area |
|---|---|
| 1. 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 foodservice setting. | Do students have the skills necessary to demonstrate personal hygiene, basic principles of sanitation, safety procedures, and determine and monitor critical control points in a professional foodservice setting? |
| 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. Describe the elements of a high quality customer service system; perform dining room service functions using a variety of types of service. | Can students describe the elements of a high quality customer service system and perform dining room service functions using a variety of types of service? |
| 7. 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 |
|---|---|---|---|
| 1. 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 foodservice setting. | in class activities. practical exam | CULN 1110, CULN 1112, CULN 1130, and CULN 1132. | 75% of students score 75% or better |
| 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 score 70% or better |
| 6. Describe the elements of a high quality customer service system; perform dining room service functions using a variety of types of service. | Quizzes, Exam | HT 1111 | 70% of students score 70% or better |
| 7. 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 |
|---|---|---|---|
| 1. 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 foodservice setting. | CULN 1130, 1132 - Over 80% of baking and Culinary students met or exceeded the 75% threshold for demonstrating the necessary sanitation skills required to be in Baking and Culinary Lab classes CULN 1110, 1112 - Over 90% of students exceeded the 85% threshold, 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 foodservice setting. 100% of the students assessed exceeded the threshold of 85% scores, with the average score being 88%. | CULN 1130, 1132 - Over 80% met the original hypothesis CULN 1110, 1112 - The results support the learning outcome was achieved with 90% of students scoring higher than 85% on assignments noted. | CULN 1130, 1132 - This shows us that students are entering the culinary arts lab classes with the necessary safety and sanitation protocols. CULN 1110, 1112 - This shows that the students assessed exceeded standard of expectation. The students are able to 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 foodservice setting. |
| 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 met or exceeded the 70% threshold for demonstrating the describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations | 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. Describe the elements of a high quality customer service system; perform dining room service functions using a variety of types of service. | Over 70% of students exceeded a score of 70% on this assignment, demonstrating that students are able to develop management policies to anticipate and control legal issues in a hospitality setting. | The results support the learning outcome and focus area; students exceeded expectations. | 87% of students achieved an average of 80% score on this assignment, which shows us that students are able to develop management policies to anticipate and control legal issues in the hospitality setting |
| 7. 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. |
| 1. 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 foodservice setting. | |
|---|---|
| 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 |
| 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. Describe the elements of a high quality customer service system; perform dining room service functions using a variety of types of service. | |
|---|---|
| Describe the change that was implemented. | Result were high 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 |
| 7. 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. | N/a |
| 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 |
|---|---|---|
| 1. 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 foodservice setting. | Same | Same |
| 4. Describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations. | same | same |
| 6. Describe the elements of a high quality customer service system; perform dining room service functions using a variety of types of service. | same | same |
| 7. Identify styles, production methods and service of a variety of alcoholic and non-alcoholic beverages; explain laws and procedures related to responsible alcohol service. | Same | Same |
| 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 |
|---|---|---|---|
| 1. 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 foodservice setting. | |||
| 6. Describe the elements of a high quality customer service system; perform dining room service functions using a variety of types of service. |
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.