Archived Assessment Report
| Program | Food Service Management Certificate |
| 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. | 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? |
| 5. Describe the elements of a high quality customer service system. | Can students describe the elements of a high quality customer service system? |
| 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 |
|---|
| 1. Demonstrate hygiene and sanitation standards in a kitchen setting. | in class activities. practical exam | CULN 1110, CULN 1112, CULN 1130, and CULN 1132. | 75% of students will score 75% or better |
| 5. Describe the elements of a high quality customer service system. | Quizzes and Exam | HT 1111 | 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 |
|---|
| 1. Demonstrate hygiene and sanitation standards in a kitchen setting. | Practical Cooking Rubric scaled 0-4 Minimum score of 3, or 75%.
CULN 1110, %87.7 Target met.
CULN 1112, %97.5 Target met.
CULN 2214, %96.7 Target met. | Over 87% met the original hypothesis | This shows us that students are entering the culinary arts lab classes with the necessary safety and sanitation protocols. |
| 5. Describe the elements of a high quality customer service system. | Practical Cooking Rubric scaled 0-4 Minimum score of 3, or 70%.
HT 1111, %83 Target met. | Over 83% met the original hypothesis | This shows us that students are entering the culinary arts lab classes with the necessary safety and sanitation protocols. |
| 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. | None at this time | target met |
| 1. Demonstrate hygiene and sanitation standards in a kitchen 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 |
| 5. Describe the elements of a high quality customer service system. |
|---|
| 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. 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. | 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. | Safety and Sanitation Rubric | CULN 1110, 1112, 1130, 1132 |
| 5. Describe the elements of a high quality customer service system. | Safety and Sanitation Rubric | HT 1111 |
| 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. | Safety and Sanitation Rubric | 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 |
|---|
| 1. Demonstrate hygiene and sanitation standards in a kitchen setting. | | | |
| 5. Describe the elements of a high quality customer service system. | | | |
| 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 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.