Archived Assessment Report
| Program | Culinary Arts AAS Degree: Culinary Arts |
| 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? |
| 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. | Standardized test | HT 2201 | 70% of students will score a 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. | Standardized Test | HT 1111 | 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 students met or exceeded the 75% threshold for demonstrating the necessary sanitation skills required to be in Baking 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. | This shows us that students are entering the culinary arts lab classes with the necessary safety and sanitation protocols. |
| 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. Describe the elements of a high quality customer service system; perform dining room service functions using a variety of types of service. | The threshold was surpassed with 80% exceeding 82% competency, demonstrating knowledge customer guest service in hospitality situations. | Over 83% met the original hypothesis | Through various assessments covering multiple aspects of guest services, students have demonstrated the necessary knowledge to perform well in hospitality guest services. |
| 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. | Outcomes were above standard, current prerequisite classes are meeting expectations |
| Type of Change | |
| Change in Assessment Approach or Tools? | n/a |
| What data motivated the change? | none at this time |
| Hypothesis about the effect the change will have? | No changes required at this time |
| 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. | Outcomes were above standard, current prerequisite classes are meeting expectations |
| Type of Change | |
| Change in Assessment Approach or Tools? | n/a |
| What data motivated the change? | none at this time |
| Hypothesis about the effect the change will have? | No changes required at this time |
| 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. | Outcomes were above standard, current prerequisite classes are meeting expectations |
| Type of Change | |
| Change in Assessment Approach or Tools? | n/a |
| What data motivated the change? | none at this time |
| Hypothesis about the effect the change will have? | No changes required at this time |
| 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. | Safety and Sanitation Rubric | CULN 1110, CULN 1112,CULN 1132 |
| 4. Describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations. | Safety and Sanitation Rubric | HT 2201 |
| 6. Describe the elements of a high quality customer service system; perform dining room service functions using a variety of types of service. | Safety and Sanitation Rubric | ht1111 |
| 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. | | | |
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.