LAMAR UNIVERSITY CULINARY CERTIFICATE PROGRAM (Dept. of Family & Consumer Sciences) Graduate Exit Interview

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1 LAMAR UNIVERSITY CULINARY CERTIFICATE PROGRAM (Dept. of Family & Consumer Sciences) Graduate Exit Interview As a graduate of the Culinary Certificate program, your feedback about the school, the program, the support services, and the quality of your education is important to us. Be honest and specific. Responses are anonymous. Please respond to the following questions. Surveys should be returned in the selfaddressed, stamped envelope or may be sent via FAX ( ) to the attention of the Hospitality Management Program Coordinator. PART I PROGRAM KNOWLEDGE AND SKILLS EVALUATION The following knowledge and skills address the concepts that are considered essential for competence in culinary arts management. Based on your educational experience at Lamar, evaluate your preparation in each of the following areas using the scale below. (5) Outstanding (4) Above average (3) Acceptable (2) Needs improvement (1) Unsatisfactory NA Not applicable in this position Circle the appropriate rating NA 1. Knows and demonstrates knowledge of kitchen tools, utensils and equipment NA 2. Knows and demonstrates knowledge of foods and the appropriate preparation methods NA 3. Knows and demonstrates knowledge of mandated sanitation and safety procedures NA 4. Knows and demonstrates knowledge and techniques of garnishing and plate presentation NA 5. Knows and demonstrates knowledge of menu planning for various meal types and client needs NA 6. Knows and demonstrates knowledge of nutrition and dietary guidelines in menu planning and preparation NA 7. Knows and demonstrates knowledge of recipe development, yields, and costing NA 8. Knows and demonstrates knowledge of proper food selection, purchasing, and storing methods.

2 NA 9. Knows and demonstrates knowledge of proper inventory rotation, maintenance and controls NA 10. Knows and demonstrates knowledge of dining room service methods and table settings NA 11. Knows and demonstrates knowledge of kitchen and dining room cost controls, sales and cost analysis NA 12. Knows and demonstrates knowledge of bar and beverage products, standards, and controls NA 13. Knows and demonstrates knowledge of labor and staffing procedures, controls, and employment law NA 14. Knows and demonstrates knowledge of computer systems and applications for food service NA 15. Knows and demonstrates knowledge of management financial reports NA 16. Knows and demonstrates knowledge of regulatory agencies and regulations, laws NA 17. Knows demonstrates knowledge of management organization and principles NA 18. Knows and demonstrates knowledge of the principles of human resources management NA 19. Interacts positively and appropriately with supervisors, peers, and customers NA 20. Demonstrates willingness and eagerness to learn. PART II CERTIFICATE PROGRAM Using the rating scale from PART I, rate and comment upon the following aspects of the certificate program NA 1. The program provided me with the technical skills to be effective in my chosen profession NA 2. The program provided me with the theoretical knowledge to be effective in my chosen profession NA 3. The program promoted competence in oral and written communication skills.

3 NA 4. The program provided me with the necessary skills to solve problems NA 5. The program stimulated my intellectual creativity NA 6. The program provided me with adequate preparation and knowledge of industry computer applications NA 7. The instructors were knowledgeable and prepared for classes NA 8. The instructors were available to me for advising and consultation outside of class NA 9. The curriculum made sense and was sequenced appropriately NA 10. Course rotation was adequately sequenced NA 11. Lower level course preparation was adequate for success in upper levels NA 12. Laboratory and field experiences were adequate and applicable NA 13. Equipment and facilities were adequate and available when I needed them NA 14. The internship was an appropriate means of gaining practical industry knowledge NA 15. The certificate program satisfied my educational needs. 16. Considering the courses you completed: a. Which were the most useful? b. Which areas were not sufficiently covered? 17. Did the program promote an overall sense of belonging? 18. Was the environment supportive of diversity? 19. Did you think the faculty and staff cared about you as an individual?

4 20. On a scale of 1 (Lowest) to 10 (Highest), rate the program. PART III COLLEGE AND UNIVERSITY NA 1. Rate the admission process NA 2. Rate the ease of access to financial aid services NA 3. Rate the academic advisement NA 4. Rate the ease of enrollment in classes NA 5. Rate the classroom facilities NA 6. Rate the general campus support services NA 7. Rate the campus facilities (e.g. buildings, parking, etc.) NA 8. Rate the career advisement services. 8. How long did it take you to complete the program? 9. Did you finish your program at Lamar as quickly as you expected? 10. What factors interfered with you finishing your certification as quickly as possible? 11. Did you withdraw from any courses? How many? 12. Did you ever stay out for more than a semester? 13. Did you transfer credit hours to Lamar? How many? 14. Did you complete a 4-year degree at Lamar? If so, in what field? If not, why not? PART IV 1. Are you currently employed? 2. Tell us about your employment: Industry

5 Position How long? Pay Rate 3. Did acquiring your Culinary Certification contribute to obtaining your present position? 4. Do you expect a job advancement as a result of acquiring your Culinary Certification? 5. Do you expect a raise as a result of acquiring your Culinary Certification? 6. Did your internship experience contribute to your current employment position? 7. Did your academic advisors assist you with seeking employment opportunities? 8. What other sources of career guidance did you use to obtain your employment? PART V Provide any other comments about the Certificate program that might help us to improve the experience for future students.

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