Archived Assessment Report
| Program | Culinary Arts AAS Degree: Culinary Arts |
| Assessment Reporter | [email protected] |
| Theme | Practicing Community |
| Review Year | 2024-2025 - Final 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. | In CULN 1130 & 1132, over 80% of baking students met or exceeded the 75% threshold, clearly showing they possess the necessary sanitation skills to work confidently and safely in Baking Lab settings. In CULN 1110 & 1112, more than 90% of students exceeded the 85% performance benchmark, showcasing strong understanding of sanitation and hygiene in a kitchen environment. Additionally, 100% of students assessed in these sections surpassed the 85% threshold, with an average score of 88%, indicating deep comprehension of sanitation principles, critical control points, and safe foodservice procedures. This level of achievement not only reflects content mastery but also suggests that students are developing practical, workplace-ready habits that align with professional kitchen standards. | Is this related to the mandatory Food Safety classes required by all culinary arts students? | |
| 4. Describe and evaluate organizational structures, leadership styles, and personnel management techniques as they apply to a wide variety of hospitality operations. | Like the 1st round Over 70% of students scored higher than 70% on the final exam. 90% of students took the final exam with an average of 80% | Is this related to the mandatory Food Safety classes required by all culinary arts students?Results were high - food safety prerequisite classes are performing at above the standard. | |
| 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 83% competency, demonstrating knowledge customer guest service in hospitality situations. | Is this related to the mandatory Food Safety classes required by all culinary arts students? Results were high - food safety prerequisite classes are performing at above the standard. |
Describe any change in student achievement observed as part of this assessment process, and what led to those changes.
No, changes were not needed. Student achievement has been very high through the assessment process.
Describe long-term changes in the program(s) that the assessment process led to, and what motivated those changes?
No, changes were not needed. Student achievement has been very high through the assessment process.
What did you learn about the teaching and learning of "Practicing Community" in your programs?
During this past assessment cycle, the Baking Program focused on learning outcomes connected to the universal theme Practicing Community. This theme emphasizes student collaboration and communication which faculty has developed by building daily student teams and it also includes shared responsibility in the kitchen which contributes positively to both the classroom and the broader food community.
Describe any external factors affecting the program or affecting assessment of the program.
There were no external factors involved which affected the program.