Degree Programs Assessment Plan The University of New Mexico - Taos

Transcription

1 Degree Programs Assessment Plan The University of New Mexico - Taos A. College, Department and Date 1. College: UNM-Taos 2. Department: Culinary Arts 3. Date: September 14, 2015 B. Academic Program of Study* Culinary Arts at UNM-Taos will prepare students to start careers as culinarians in the finest regional, national and international restaurants. With experience, graduates become chefs, caterers, owners and operators of restaurants and B&Bs, food stylists, food critics, personal chefs, sales representatives, culinary educators, and more. Culinary Arts is an excellent field for students seeking a challenging career in a rapidly growing industry. The Culinary Arts program at UNM-Taos strives to teach innovative trends in the hospitality/food service industry while providing an atmosphere for learning that encourages student growth, teamwork, and diversity that result in lifelong learning and employment in the hospitality/food service industry. Students will study baking and pastry, professional cooking, safety, sanitation, nutrition, equipment use, human relations, supervisory skills, dining room skills, and business practices. Classes include classroom and laboratory time. Culinary Arts students study: Classical, contemporary, and international cooking methods Baking and Pastry Arts Artistic plate presentations Food purchasing and cost controls Restaurant management Menu and kitchen design Management and motivation of employees Leadership and communication skills Computer applications in food service C. Contact Person(s) for the Assessment Plan Benjamin Apodaca, Chair UNM-Taos Culinary Arts benapo@taosschools.org

2 D. Broad Program Goals & Measurable Student Learning Outcomes (SLOs) Broad Program Learning Goal(s) for this Degree/Certificate Program Prepares students to implement essential food safety practices and create a culture of food safety. Master skills necessary for entry-level positions within the industry. 2. List of Student Learning Outcomes (SLOs) for this Degree/Certificate Program For SLO 1: For SLO 2: Students are able to pass the ServSave Manager Certification. Students are able to describe and apply professional kitchen sanitation, safety, and personal hygiene practices. Students are able to understand and use proper kitchen terminology. Students are able to explain and demonstrate effective knife sharpening. Students are able to demonstrate hot and cold food preparation. E. Assessment of Student Learning Plan All programs are expected to measure student learning outcomes annually and to measure all program student learning outcomes at least once over one, two, or three assessment cycles. Each unit determines which of its student learning outcomes to assess during an assessment cycle. Describe the program s one, two, or three year plan for assessing program-level student learning outcomes by addressing 1 thru 4 below. 1. Student Learning Outcomes [Insert all student learning outcomes that will be assessed by the unit over the next one, two, or three assessment cycles. Relationship to UNM Student Learning Goals (insert the program s SLOs and check all that apply):

3 University of New Mexico Student Learning Goals Program SLOs Knowledge Skills Responsibility Program SLO is conceptually different from university goals. Students are able to pass the ServSave Manager Certification. x x x No Students are able to describe and apply professional kitchen sanitation, safety, and personal hygiene practices. x x x No Students are able to understand and use proper kitchen terminology. x x x No Students are able to explain and demonstrate effective knife sharpening. x x x No Students are able to demonstrate hot and cold food preparation. x x x No 2. How will learning outcomes be assessed? (Address Ai thru Aiii individually or complete the table below) A. What: i. For each SLO, briefly describe the means of assessment, i.e., what samples of evidence of learning will be gathered or measures used to assess students accomplishment of the learning outcomes in the three- year plan? ii. Indicate whether each measure is direct or indirect. If you are unsure, then write Unsure of measurement type. There is an expectation that most of the assessment methods/measures will be direct measures of student learning with at least 1-2 indirect assessment methods/measures. iii. Briefly describe the criteria for success related to each direct or indirect means of assessment. What is the program s performance target (e.g., is an acceptable or better performance by 60% of students on a given measure acceptable to the program faculty)? If scoring rubrics are used to define qualitative criteria and measure performance, attach them to the plan as they are available.

4 Assessing Student Learning Goals Program SLOs Assessment Measures or Indirect Students are able to pass the ServSave Manager Certification Passing of nationally recognized certification Criteria for Success Students are able to describe and apply professional kitchen sanitation, safety, and personal hygiene practices. Students are able to understand and use proper kitchen terminology. Students are able to explain and demonstrate effective knife sharpening. Students are able to demonstrate hot and cold food preparation. Quizzes, Midterm and Final Exams and practical demonstration Quizzes, Midterms, Final Exams, Projects Exams, Projects, Demonstrated skill mastery Quizzes, Midterms, Final Exams, practical demonstration B. Who: All students in the program will be assessed. Outcomes will be used to measure the program effectiveness. Also, students are required to complete faculty evaluations at the end of every class. 3. When will learning outcomes be assessed? When and in what forum will the results of the assessment be discussed? All Student Learning Outcomes will be assessed in the Spring of 2016 and every spring semester thereafter. Assessment results will be evaluated by the Dean of Instruction, Area Coordinator and Department Chair. Areas of improvement will be discussed as well as the continuation of faculty contracts.

5 4. What is the unit s process to analyze/interpret assessment data and use results to improve student learning? Briefly describe: 1. who will participate in the assessment process (the gathering of evidence, the analysis/interpretation, recommendations). 2. what is the process for considering the implications of assessment/data for change: a. to assessment mechanisms themselves, b. to curriculum design, c. to pedagogy in the interest of improving student learning. 3. How, when, and to whom will recommendations be communicated?