CULINARY ARTS TECHNOLOGY Plan for Assessment of Student Academic Achievement

Transcription

1 CULINARY ARTS TECHNOLOGY Plan for Assessment of Student Academic Achievement From the Mission of Hocking College Hocking College is an innovative, experience-based technical college that nurtures learning and learner success.. Mission of Academic Affairs Unit Nurtures learning and learner success. Mission of Culinary Arts Technology To prepare individuals for entry-level positions in the food service industry and to provide the student with a foundation for advancement and professional development. Central Objective Graduates of the Culinary Arts Technology will be well prepared for entry-level employment IP0809CulinaryArts/1

2 Success Skills The following general outcomes are life and work skills cultivated in all students seeking the Associate Degree. 1. Communicates effectively. 2. Demonstrates math skills. 3. Demonstrates learning, critical thinking and problem solving skills. 4. Maintains professional skills and attitudes. 5. Practices human relations skills. 6. Demonstrates knowledge of science and the environment. 7. Demonstrates community, cultural, and global awareness. 8. Maintains a code of ethics. Program Outcomes The following outcomes express additional, particular skills, behaviors, and attitudes cultivated in students seeking the Associate Degree in Culinary Arts. 1. Identifies and uses safety and sanitation measures involved in the food service industry. 2. Performs basic cooking techniques: roasts, sautés, broils, bakes, and uses fundamental knife skills. 3. Operates a variety of restaurant equipment efficiently, effectively, and safely. 4. Uses recipes, production sheets, and function sheets; performs the required tasks of conversion, costing, and ordering. 5. Displays a positive attitude, a good work ethic, and appropriate professional behavior. 6. Uses effective oral, written, and nonverbal communication skills with coworkers and management. 7. Performs basic computer functions. 8. Understands basic concepts of menu development, purchasing, inventory control, food storage, and labor cost control. 9. Works professionally in a teamwork environment. Culinary met with stakeholders to ReVISION program outcomes using Ruth Stiehl s Outcomes Based Education (OBE) process (Nov. 11, 2005). The revised list follows: 1. Apply Basic Skills for Culinary Production 2. Communicate Effectively 3. Establish a Basic Skill Set For Personal Development 4. Organize and Supervise Operational Activities 5. Exhibit Understanding of Human Relations 6. Demonstrate Managerial Skills The Success Skills and Program Outcomes combine to form a single set of skills, behaviors, and attitudes determined desirable for entry-level practitioners in Culinary Arts, for graduates transferring to four-year institutions, and for educated citizens. IP0809CulinaryArts/2

3 Criteria for Assessing Student Academic Achievement 1. The aggregate score for each Program Outcome evaluated by graduates of Culinary Arts program on a survey will be 3.5 or higher (on a 4-point scale), indicating the graduates satisfaction with their Hocking College preparation for entry-level work. Data gathered for : * Number of graduates: 3 Number of graduate surveys returned: Program Outcome** Aggregate Overall 3.18 * Source of information: Hocking College Graduate Surveys (November 2008) ** For a complete list of the Program Outcome statements, see page 2 of this report. Three graduates completed the electronic survey rating their overall satisfaction with program Outcomes as 3.18 falling below the 3.5 goal. In addition, five of the individual program outcome aggregates fell below goal. No graduate data was available for the previous reporting period. Does this analysis support conclusions drawn from other assessment data analyzed for ? Please elaborate. No conclusions can be drawn due to limited collection of data. IP0809CulinaryArts/3

4 2. The aggregate score for each Success Skill evaluated by graduates of the Culinary Arts program on a survey will be 3.5 or higher (on a 4-point scale), indicating the graduates satisfaction with their Hocking College preparation in life/job skills. Data gathered for : * Number of Responses 100 Success Skill** Aggregate Overall 3.93 * Source of information: Hocking College Graduate Surveys (November, 2008) ** For a complete listing of the Success Skills see page 2 of this report. One hundred graduates from twenty-eight (28) programs of study evaluated the Success Skills on an electronic survey indicating satisfaction with their Hocking College preparation in life /job skills. The overall aggregate of 3.93 exceeded the goal of 3.5 or higher (on a five-point scale). In addition, all of the individual Success Skill aggregates were rated above goal. Future electronic surveys will be designed so that individual program data related to Success Skill evaluation can be obtained.. Does this analysis support conclusions drawn from other assessment data analyzed for ? Please elaborate. No conclusions were drawn due to a lack of data specific to the program. IP0809CulinaryArts/4

5 3. The aggregate score for each Program Outcome evaluated by employers of Culinary Arts graduates on a survey will be 3.5 or higher (on a 4-point scale), indicating better-than-satisfactory to superior performance. Data gathered for *: Number of employer surveys sent: Number of employer surveys returned: Program Outcome** Aggregate Overall * Source of information: Hocking College Employer Satisfaction Surveys 2 (November 2008). ** For a complete list of the Program Outcome statements, see page 2 of this report. No employer data was available for this reporting period. No employer surveys were returned for the previous reporting period. Does this analysis support conclusions drawn from other assessment data analyzed for ? Please elaborate. No conclusions can be drawn due to a lack of data. IP0809CulinaryArts/5

6 4. The aggregate score for each Success Skill evaluated by employers of Culinary Arts graduates on a survey will be 3.5 or higher (on a 4-point scale), indicating better-than-satisfactory to superior performance. Data gathered for *: Number of employer surveys sent: Number of employer surveys returned: Success Skill Aggregate Overall * Source of information: Hocking College Employer Survey ** For a complete list of the Success Skills statements, see page 2 of this report. No employer information was available for this reporting period. No employer surveys were returned for the previous reporting period. Does this analysis support conclusions drawn from other assessment data analyzed for ? Please elaborate. No conclusions can be drawn due to a lack of data. IP0809CulinaryArts/6

7 5. Ninety percent of Culinary Arts graduates responding to a survey about six months after graduation will report employment in the culinary field or pursuit of additional education. Data gathered for *: Total number of graduates: Number of responses including surveys, phone calls, and faculty input: 3 Number of graduates employed related to technology (full or part-time): 3 Number of graduates employed unrelated to technology (full or part-time): Number in military Number of graduates continuing education: Number of graduates continuing education & employed: Number seeking employment Number not in workforce: Number "Unknown": * Source of information: Hocking College Surveys (November 2008). The three graduates responding to the survey reported employment related to their technology. Does this analysis support conclusions drawn from other assessment data analyzed for ? Please elaborate. This criterion is the only one that addresses employment and/or continuing education information. IP0809CulinaryArts/7

8 6. The aggregate score for each skill evaluated for student projects in labs for American Regional Cuisine will be 3.5 or higher on a 5-point scale demonstrating better-than-average student performance: Number of students: Skill Aggregate 1. Professionalism and appearance Sanitation and safety 4 3. Organization Final product/outcome 3.75 Overall 3.82 The goal of the data was reached indicating that the students are producing the desired result. The overall aggregate score for skills evaluated in labs for American regional Cuisine was 3.82 exceeding the goal of 3.5 (on a 5-point scale).in addition, all of the individual skill aggregates were above goal. During the previous reporting period, the overall aggregate of 2.37 fell below the goal of 3.5 (on a 5 point scale). In addition, all of the individual aggregates fell below the goal. No Change indicated. This Criterion will be changed to read as follows in our Plan: No Change indicated. IP0809CulinaryArts/8

9 7. The aggregate score for each performance skill evaluated for students in the final week of labs for American Regional Cuisine will be 3 or higher (on a 5-point scale), demonstrating better-thanaverage to excellent student performance. Number of students: Performance skill Aggregate Score 1. Attendance/punctuality Sanitation 4 3. Uniforms Attitude Product 4.5 Overall 4.15 Last year, the overall aggregate score for each performance skill evaluated in the final week of labs for American Regional Cuisine was 4.15 suggesting that the students accomplished the necessary score for the data to demonstrate a successful outcome within the measure. During the previous reporting period, the overall aggregate score was 2.8 falling below the goal of 3.0 (on a 5-point scale). Individual aggregate scores for sanitation and uniforms fell below goal. No change indicated. This Criterion will be changed to read as follows in our Plan: No change indicated. IP0809CulinaryArts/9

10 8. Forty-five percent (45%) of the students completing the National Apprenticeship Practical Test of the American Culinary Federation administered in the course Culinary Capstone Experience (CULA 250) will pass without remediation on the first attempt; ninety percent (90%) will pass after subsequent attempts. Number of students attempting the test: 50 Number of students requiring remediation in at least one area: 20 Number of students requiring full remediation: 8 Number of students passing after subsequent attempts: 44 Student outcomes are within the parameters set by the criterion for this reporting period. Fifty Six percent of the students required remediation in at least one of the areas. Following remediation, eighty eight percent of the students were successful. For the previous reporting period, five per cent of the students required remediation in at least one of the areas. Following remediation, 100% of the students were successful. No change indicated- statistically within norm on final outcome. This Criterion will be changed to read as follows in our Plan: No change indicated. IP0809CulinaryArts/10

11 9. Ninety percent of students completing the National Apprenticeship Practical Test of the American Culinary Federation administered in the course Culinary Capstone Experience (CULA 250) will be marked acceptable in sanitation skills. Number of Students 50 Number of students marked "acceptable" 46 This year, ninety two percent of the students completing the National Apprenticeship Practical Test of the American Culinary Federation was marked acceptable in sanitation skills exceeding the ninety percent goal. Data suggests final outcome success. Last year, one hundred percent of the students completing the National Apprenticeship Practical Test of the American Culinary Federation were marked acceptable in sanitation skills exceeding the ninety percent goal.. No change indicated. This Criterion will be changed to read as follows in our Plan: No change indicated. IP0809CulinaryArts/11

12 10. Eighty percent of students completing the National Apprenticeship Practical Test of the American Culinary Federation administered in the course Culinary Capstone Experience (CULA 250) will be marked acceptable in organizational skills. Number of students: 50 Number of students marked acceptable:" 46 This year, ninety two % of students completing the National Apprenticeship Practical Test of the American Culinary Federation were marked acceptable in organizational skills exceeding the eighty percent goal. Data suggests final outcome success. Last year, one hundred % (100%) of the students completing the National Apprenticeship Practical Test of the American Culinary Federation this year were marked acceptable in sanitation skills exceeding the ninety percent goal. Data suggests final outcome success. No change indicated This Criterion will be changed to read as follows in our Plan: No change indicated IP0809CulinaryArts/12

13 11. In the National Apprenticeship Practical Test of the American Culinary Federation administered in the course Culinary Capstone Experience (CULA 250), the aggregate score for each course will be 28 points or higher (out of 40 points) and 75% of the students participating will score at goal or higher on the first attempt. Course Number of students in Culinary Capstone Experience: Aggregate Number of students Percentage of students at or above goal (out of 40) at or above goal 1. Soup course % 2. Fish course % 3. Main course % 4. Vegetable % 5. Starch % 6. Dessert % This year, ninety two % of the students completing the National Apprenticeship Practical Test of the American Culinary Federation this year were marked acceptable in sanitation skills exceeding the ninety percent goal. Data suggests final outcome success. This year, ninety two % of the students completing the National Apprenticeship Practical Test of the American Culinary Federation this year were marked acceptable in sanitation skills exceeding the ninety percent goal. Data suggests final outcome success. No change indicated. This criterion will be changed to read as follows in our Plan: No change indicated. IP0809CulinaryArts/13

14 12. Students completing the Copy of Menu One folder in the course Culinary Capstone Experience (CULA 250) will earn a 3.5 or higher (on a 5 point scale)on the required skills indicating proficient to exemplary performance related to demonstrating community, cultural and global awareness and science skills. Number of students: Skill 1. Recipe conversion Mise en place lists for equipment & ingredients 5 3. Production list Time table 4.25 Overall 4.5 The aggregate scores for each skill in the Culinary Capstone Experience was 4.5 exceeding the goal of 3.5 (on a 5 point scale). In addition, all of the individual skill aggregates were above goal. Data suggests that the students are completing the task with necessary skill. Final scores would appear to support that claim A measuring scale adjustment will be made to allow for more accuracy in measure. This Criterion will be changed to read as follows in our Plan: The criterion will remain the same. IP0809CulinaryArts/14

15 13. Students completing a Research paper in the course Hospitality Supervision (SUPR 117) will earn a 3.5 or higher (on a 5 point scale)on the components linked to the challenge of making the industry both globally aware and environmentally green indicating proficient to exemplary performance related to demonstrating math skills. Number of students: Skill Making the culinary industry globally aware 4 Environmentally green challenges 4 Overall 4 The aggregate score for each skill in the Hospitality Supervision course was 4.0 exceeding the goal of 3.5 (on a 5 point scale). In addition, all of the individual skill aggregates were above goal. Data is clear in the ability to demonstrate awareness, but is unclear in what that awareness involves. No change indicated This Criterion will be changed to read as follows in our Plan: A more specific concept for documentation and function of this measure is necessary. The evaluation of the project is not reflected in the final outcome score for the class, and therefore holds a flaw in the concept of the measure itself. A revised criterion will be explored and submitted to the assessment coordinator for the next report. IP0809CulinaryArts/15