Fall 2015 SLO/PLO ASSESSMENT REPORT

Transcription

1 Fall 2015 SLO/PLO ASSESSMENT REPORT Please note that this report is meant for an entire discipline or department. Individuals should not report out their assessments on this form. Date: January 28, 2016 Name of Person Reporting: Louis Zandalasini, Chair Name of Department and/or Discipline: Professional Studies/Culinary Arts 1. a. List the courses/certificates/programs your discipline/department assessed in the Fall 2015 semester. b. For each assessment, indicate the benchmark (i.e., percent rubric score that is the benchmark) and the average percent rubric score for the assessment. 050 Safety & Sanitation % 90% 050 Safety & Sanitation % 82% 060 Orientation & Techniques % 93% 060 Orientation & Techniques % 84% 060 Orientation & Techniques % 83% 060 Orientation & Techniques % 75% 060 Orientation & Techniques % 83% 060 Orientation & Techniques % 83% 101 Culinary Fundamentals % 78% 101 Culinary Arts Fundamentals % 81% 101 Culinary Arts Fundamentals % 85% (assessed twice) 101 Culinary Arts Fundamentals % 86% 102 Culinary Arts Fundamentals % 73% 102 Culinary Arts Fundamentals % 76% 103 Culinary Nutrition % 97% 103 Culinary Nutrition % 98% 104 Dining Room Presentation % 79% 106 Purchasing & Receiving % 93% 150 Apprenticeship I % 86% 155 Apprenticeship II % 98% 200 Professional Baking/Patisserie % 88% 210 Professional Baking/Patisserie % 83% 1

2 2. Summarize the major assessment results for courses/programs in your area. The major thread of assessments was participation (attendance) problems. We are running into the 12 unit full time status for Financial Aid and students often don t do well or drop out to keep their Financial Aid. Most of the Culinary (kitchen lec/lab) classes meet twice a week for 4 hr. intervals which also affects attendance if a student is absent 1 day. Our policy is late three times, equals 1 absence and 3 absences the grade is subject to a lower grade and/or able to be dropped/excluded. Overall the benchmark was far exceeded and students are doing well in the program. Oftentimes students will also find jobs and not return to school once employed due to shift schedules. Our success rate is very high. Although I plan to compare this to retention rates per section for a more detailed outlook. 3. Summarize what changes have been made or are planned to be made as a result of the assessments. We will continue to have regularly scheduled SLO meetings to address the rubrics and address attendance challenges. A department policy will be enforced to exclude students who are failing and out of compliance with the syllabi course content pertaining to grading/participation. 4. Follow-up on previous assessments: (1) If an SLO was assessed previously, compare the results with the earlier assessments: (a) Have the recommended changes been implemented? Most if not all of the recommendations will be implemented in the Spring 2016 semester. Within our SLO meetings, we plan to discuss quizzes, questions, midterm and final practicums as well as our specially funded programs. (b) Has the follow-up textbox been filled in on the SLO online system? The text box will be filled accordingly before the start of Spring 2016 (2) How have the findings led to improved student learning? The Chef Instructors modify (Syllabi subject to change) course content according to what is in season, catering and student participation. Most if not all Chef Instructor s utilize a rotation schedule with the laboratory. Oftentimes changes have to be made per class session/discretion, which we are addressing as we apply for Accreditation from the American Culinary Federation ACF. 2

3 (3) Do any of the assessments particularly stand out as strengthening the College s Mission? Los Angeles Mission College is committed to the success of our students. The College provides accessible, affordable, high quality learning opportunities in a culturally and intellectually supportive environment by: Ensuring that students successfully transfer to four-year institutions, prepare for successful careers in the workplace, and improve their basic skills; Encouraging students to become critical thinkers and lifelong learners; Providing services and programs that improve the lives of the diverse communities we serve. Most definitely, as a Career Technical Education pathway from high school to Graduation, from the general public to completion of Certificates and Degrees, and from industry driven employees to Certifications our Culinary Arts Institute is an affordable and viable program for all members of our community we proudly serve. Our student success rate and placement rate is very high due to our excellent staffing of Chef Instructors and On Hands practicums. Most students are industry ready to apply for immediate job openings and placement within the Hospitality Industry. 5. Are there any SLO student success stories to share for the ACCJC Annual Report? There are 3 letters from students I have included at the end of this report. 6. Have the results of your assessments been shared and discussed among the members of your program? (Provide dates and any minutes of meetings as evidence. Please also post relevant minutes in the Department Notes section of the SLO Online system.) We discuss SLOs at each of our department meetings as an ongoing resource. Various class sections are discussed as an update, this will be reflected in the minutes more elaborately, especially pertaining to rubrics. Department Meeting October 2, 2015 Department Meeting October 9, 2015 SLO Retreat ~ November 6, 2015 Department Meeting November 9, 2015 Department Meeting November 13,

4 7. Have the results of your assessments been shared and discussed with members of your advisory committee (if vocational program)? We plan to have our annual CAI Advisory sometime in late April What resource requests are planned as a result of the assessments? Tutors; especially with a Culinary Arts emphasis. We utilize several Certification courses from the National Restaurant Association Educational Foundation NRAEF of which are Hospitality standard oriented. 9. Have the assessment results been posted on the online system? Assessment results will be posted on the Department page online system prior to the start of the Spring 2016 semester. 10. Were there challenges/barriers or recommendations you would like to note? The Professional Studies SLO page has Family Consumer Studies FCS, Food Service Management FSM, and Interior Design INTRDGN sections still listed. Since the reallocation of Professional Studies we are now only comprised of Culinary Arts and Professional Baking. Also, I had to go into the Prepare a New Assessment aspect to determine if classes have been assessed or not assessed under Fall 2015, the SLO page only listed classes active for Spring 2016 and not Fall We usually assess all of our courses every semester. Written responses to these questions are due by to the SLO Coordinator Deborah Paulsen by Friday, January 22, Please label your file with your department name and Fall 2015 Assessment Report; example: Arts, Media and Performance Fall 2015 Assessment Report 1. My name is Stephen Gillanders, a member of the Los Angeles Mission College (LAMC) graduating class of I would like to take this opportunity to explain how important the exposure and rearing I received at LAMC was, and continues to be on me both personally and professionally. Currently, I am in the process of fulfilling my dream: opening my own restaurant in Los Angeles. The past eleven years has been a spectacular growth period, with my LAMC education providing the foundation upon which I have built upon. 4

5 While at LAMC, the programs, courses, events and faculty paved a clear path for me to achieving a career I would have never thought possible. The tight knit culture within the Culinary Arts program gave me direct access to my chef instructors, peers and guests; encouraging me to begin working in the field and continuing my education at the University of Nevada, Las Vegas (UNLV). I was able to catapult myself within the industry and secured a sous chef position in the Bellagio, for Jean-Georges Vongerichten, at only 23 years old. During my time with Jean-Georges, I moved up and eventually moved out...to New York City, as I accepted the offer to be the Corporate Executive Chef for Jean-Georges Management. I was responsible for the operations of twenty-two restaurants all over the world, eight of which I opened from the ground up. Fast forward to today, as I am back home in Los Angeles, and moving forward with opening my own restaurant next year. Only days after returning to LA, I visited my beloved alma mater, Los Angeles Mission College. The school has grown beautifully into a world-class establishment with facilities that cannot be compared. The humble beginnings of my classmates and I, in the original student kitchen are over. The community and everyone at LAMC are truly blessed to finally have the facility they deserve. To know now, that these opportunities and facilities are threatened, breaks my heart and leaves me perplexed. LAMC forced me to extract the best of myself; squeezing every drop of potential I had to offer and highlighted it. Coming from a graduate who benefited immeasurably from my LAMC education, I implore you: Please do not tie the hands that formed me. It is obvious that my experience at LAMC was not just important it was everything. 2. My name is Cindy Aguirre-Rivera and I am currently a cake decorator at Susie Cakes. I attended Los Angeles Mission College from I took part in the Culinary Department to pursue my dream in cake decorating and baking. I had to go through the entire Culinary Department to be able to graduate with an A.A in Culinary Arts, which only ended up being a plus for me. I was able to be well rounded in the kitchen learning hot foods as well as the pastries. I was able to work with Chef Sanchez and Chef Garcia being that I had the early morning classes. They express great passion for what they do and applied it very well towards their students. Since I graduated (2010) I have worked at Cakes by Rumy, Buttercelli Organic Bakeshop and I am currently at Susie Cakes in Calabasas. I was able to go into to each job with a great amount of knowledge of how to work in a kitchen as well as applying what I was taught at Los Angeles Mission College. I am told I have great technique, great speed in the kitchen as well as a great approach towards any situation in the kitchen. I believe I am able to handle situations and I am able to carry myself the way that I do because Chef Sanchez and Chef Garcia prepared and taught us what it would be like in the real world (industry). Having a Culinary Department in the college of a great community is an honor to have because I know plenty of people that have 5

6 spent thousands of dollars in Culinary Programs that only give them certificates and they go and look for a job and hardly ever land a great position or a position at all. I always speak about where I attended college and where I took all of my culinary classes and I am proud of it. If I had to do it all over again I would still choose to attend Los Angeles Mission College, for their great Culinary Department and staff. 3. Sincerely, Cindy Aguirre-Rivera Cake decorator Susie Cakes I attended LAMC from During this time I worked on both general and culinary education. I am thankful for being able to complete part of my culinary education at this community college, as it set what would be an excellent foundation to my future career as a Chef. The Culinary Arts department at LAMC is a great program that allowed me to look into different aspects of the hospitality industry; it paved the direction in which I decided to take rest of my life. Throughout my studies at LAMC I was highly involved in various activities that occurred during the school year. I competed in ACF sponsored competitions where I am a recipient of bronze and silver medals, thanks to the mentoring of Chef Rudy Garcia, Chef Jesse Sanchez and Chef Ramiro Villegas as well as the encouragement of fellow culinary officials/students. I also participated in events such as the Spring Fest, LAMC s birthday/anniversary and IFSEA ball to name a few. I was able to do hands on work while receiving credit for such events. These events allowed me to glance into catering/event planning; from setting up FOH décor to being able to read a BOE and expedite a menu start to finish. Almost all students attending the culinary program during these events were able to participate in them. Classes like food production 101, 102 and the more advanced classes would provide the savory items for events; the baking and cake deco classes would provide pastries. It would have been impossible to put successful events together without the help of students. While completing the culinary program at LAMC I was lucky enough to become a student worker. I worked the morning shift as a short order breakfast/lunch cook. This experience humbled me; I learned quickly what it would be like to work the hot line in a restaurant setting. I learned how to mise en place a station to be prepared for service, something I use on a daily basis now. To have professors that had worked the industry teach classes I took combined with all the hands on learning, gave me an enormous advantage when I entered the work force. I also used this knowledge when I transferred to California State Polytechnic University, Pomona. I was able to transfer units, and experience, from the culinary program to the hospitality program at the university, where running restaurant, The Restaurant at Kellogg Ranch, as students was a requirement for graduation. 6

7 Through the exposure of student run labs, I was able to start a solid foundation to my career in the hospitality industry. This prepared me for what was in store both in FOH and BOH settings. I took the knowledge and experience with me and applied it to excel as a professional in a demanding industry. I have been able to pass on this knowledge with fellow industry workers and my current employees. Please feel free to contact me at or magdalenapadron@gmail.com if you have any questions regarding this letter or my time at Los Angeles Mission College with the Culinary Arts Department. Thank you for taking the time to read this letter. Best Regards, Magdalena Padron Catering Chef/Manager at Eathonolulu (NOTE: Chef Maggie Padron is currently a Presenter/Trainer with our Culinary Arts Department) LZ 7