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 IP0708CulinaryArts/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 and critical thinking 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. IP0708CulinaryArts/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 5-point scale), indicating the graduates satisfaction with their Hocking College preparation for entry-level work. Data gathered for : * Number of graduates: Number of graduate surveys returned: Program Outcome** Aggregate Overall * Source of information: Hocking College Graduate Surveys (September 2007) ** For a complete list of the Program Outcome statements, see page 2 of this report. No graduate data was available for this reporting period. For the previous reporting period, a limited survey of Spring Quarter 2005 graduates was conducted. Five graduates returned the survey rating the Program Outcomes with an overall aggregate of 4.38 exceeding the goal of 3.5 (on a 5 -point scale). In addition, each of the individual aggregates was above goal(see IP0506, page 3). 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. * Graduate and employer survey results for are reported with data for ; survey results are not available until 15 months following June graduation. IP0708CulinaryArts/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 5-point scale), indicating the graduates satisfaction with their Hocking College preparation in life/job skills. Data gathered for : * Number of graduates: Number of graduate surveys returned: Success Skill*** Aggregate Overall * Source of information: Hocking College Graduate Surveys (September 2008) ** For a complete list of the Success Skills statements, see page 2 of this report. No graduate data was available for this reporting period. For the previous reporting period, a limited survey of Spring Quarter 2005 graduates was conducted. Five graduates returned the survey rating the Success Skills with an overall aggregate of 3.85exceeding the goal of 3.5 (on a 5 -point scale). In addition, each of the individual aggregates was above goal with the exception of Success Skill #6 (demonstrates knowledge of science and the environment). 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. * Graduate and employer survey results for are reported with data for ; survey results are not available until 15 months following June graduation. IP0708CulinaryArts/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 5-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 (September 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. Graduate and employer survey results for are reported with data for ; survey results are not available until 15 months following June graduation. IP0708CulinaryArts/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 5-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 Satisfaction Survey Report, (Compiled by Hocking College Career Services, September ** 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. * Graduate and employer survey results for are reported with data for survey results are not available until 15 months following June graduation. IP0708CulinaryArts/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: Number of graduates employed related to technology (full or part-time): 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 Placement Surveys (September 2008). No data was available for analysis. 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. Graduate and employer survey results for are reported with data for ; survey results are not available until 15 months following June graduation. IP0708CulinaryArts/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: Data gathered for : Number of students: Skill Aggregate 1. Professionalism and appearance Sanitation and safety Organization Final product/outcome 3.0 Overall 2.37 The overall aggregate score for skills evaluated in labs for American Regional Cuisine was 2.37 falling below the goal of 3.5 (on a 5-point scale). In addition, all of the individual skill aggregates fell below the goal. Data is based upon final grade outcomes and was affected by the change in requirements related to other factors. Students did complete work and the numbers reflect the impact of grade requirements not directed at in kitchen production. During the previous reporting period, all of the aggregate scores for each skill evaluated in labs for American Regional Cuisine exceeded the goal of 3.5 (on a 5-point scale) for the previous reporting period (see IP0506, page 8). It would appear that students are entering the course with the skills for this measurement to be completed successfully. Program change planned for as a result of this analysis: A review of both data collection style and final outcome analysis is being undertaken and will be reflected in the next reporting cycle. This Criterion will be changed to read as follows in our Plan: The criterion will be reviewed and modified. IP0708CulinaryArts/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. Data gathered for : Number of students: Performance skill Aggregate Score 1. Attendance/punctuality Sanitation Uniforms Attitude Product 3.5 Overall 2.8 The overall aggregate score for each performance skill evaluated in the final week of labs for American Regional Cuisine 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. Data was affected by changes in the final grade calculations. These changes affected the final outcome and must be evaluated. For the previous reporting period, all of the aggregate scores for each skill evaluated in labs for American Regional Cuisine exceeded the goal of 3.0 (on a 5-point scale). As in the previous analysis, students appear to be entering the course with a clear understanding of the measurement tool for this analysis (see IP0506, page 9). Program change planned for as a result of this analysis: Changes will be take place in both the collection of data (type) and reporting of final outcomes. This Criterion will be changed to read as follows in our Plan: The criterion will be changed for the next reporting cycle. IP0708CulinaryArts/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. Data gathered for : Number of students attempting the test: 54 Number of students requiring remediation in at least one area: 50 Number of students requiring full remediation: 11 Number of students passing after subsequent attempts: 54 Student outcomes are within the parameters set by the criterion for this reporting period. Ninetytwo.5% of the students required remediation in at least one of the areas. Following remediation, 100% of the students were successful. For the previous reporting period, twenty-seven per cent (27%) of the students completing the National Apprenticeship Practical Test passed on the first attempt. Following remediation, ninetyeight per cent (98%) of the students successfully completed the test (see IP0506, page 10). Program change planned for as a result of this analysis: Program changes are within parameters but all reporting areas are currently under review. This Criterion will be changed to read as follows in our Plan: Criterion changes will be made based upon review by department staff and advisory committee. IP0708CulinaryArts/10

11 9. Fewer than 25 percent of students completing the National Apprenticeship Practical Test of the American Culinary Federation administered in the course Culinary Capstone Experience (CULA 250) will require remediation in any course of the test meal. Data gathered for : Number of students: Course Number requiring remediation Percent 1. Soup course 14 26% 2. Fish course 18 34% 3. Main course 12 23% 4. Vegetable 11 21% 5. Starch 12 23% 6. Dessert 14 26% Data suggests that testing process is working to focus students on skill verification. Final outcome of total students passing strongly supports the process undertaken by students. More than 25% of the students completing the National Apprenticeship Practical Test required remediation in the areas of soup, fish, and dessert. Program change planned for as a result of this analysis: Changes are being reviewed by both culinary staff and advisory committees. This Criterion will be changed to read as follows in our Plan: No changes to report at this time. IP0708CulinaryArts/11

12 10. 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. Data gathered for : Number of Students 54 Number of students marked "acceptable" 54 All of the students (100%) 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. Last year, all of the students (100%) completing the National Apprenticeship Practical Test of the American Culinary Federation were marked acceptable in sanitation skills exceeding the ninety percent goal(see IP0506, page 12).. Program change planned for as a result of this analysis: Changes are being reviewed by culinary staff and advisory committees. This Criterion will be changed to read as follows in our Plan: No changes to report at this time. IP0708CulinaryArts/12

13 11. 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. Data gathered for : Number of students: 54 Number of students marked acceptable:" 54 One hundred percent (100%) 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, ninety eight percent (98%) of students completing the National Apprenticeship Practical Test of the American Culinary Federation were marked acceptable in organizational skills exceeding the eighty percent goal (see IP0506, page 13). Meeting the goal does not reflect the change made by the one student during remediation. That particular student did complete the examination during remediation Program change planned for as a result of this analysis: Changes in criterion are being reviewed by culinary staff and advisory committees. This Criterion will be changed to read as follows in our Plan: No changes to report at this time. IP0708CulinaryArts/13

14 12. 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. Data gathered for : Number of students in Culinary Capstone Experience: Course Aggregate (out of 40) Number of students at or above goal 1. Soup course % 2. Fish course % 3. Main course % 4. Vegetable % 5. Starch % 6. Dessert % Percentage of students at or above goal The aggregate scores for each course in the National Apprenticeship Practical Test of the American Culinary Federation were higher than last year. Data continues to support the need for a focused effort in production of fish and proteins. For the previous reporting year, the aggregate scores for each course in the National Apprenticeship Practical Test of the American Culinary Federation fell below the goal of 28 points or higher. The goal based on aggregate does not reflect the overall success of the examination, based on those students who required remediation. The remediation occurs when the student score on first examination is below 28, but does reflect the score of zero or well below the 28 point threshold. Program change planned for as a result of this analysis: Changes are being reviewed by culinary staff and advisory committees. This criterion will be changed to read as follows in our Plan: No change to report at this time. IP0708CulinaryArts/14