Assessment of Student Learning for Academic Year

Transcription

1 Program: Culinary Completed by: Date: Chuck Steadman February How many graduates did the program have during academic year (S10, F10, W11, Sp11)? Are there jobs available for program graduates? Number of graduates= 24 Occupational Outlook website: Projected job outlook:good No program changes planned 2. How many graduates responding to a survey report that they are employed in the technology or are continuing their education? Number of graduates= 16 Number employed related to technology= 16 Number of graduates continuing their education=_4 Sixteen responded to faculty inquiries all sixteen are employed related to the technology. Four are continuing their education Graduating will be encouraged to participate in Hocking College surveys. 3. How many are enrolled in the first year of the program? 4. How many are enrolled in the second year of the program? 5. How many did not return to the second year (15 th day of Fall term) of the program? Number of first year = 147 Number of second year = 66 Number completing spring quarter 2011= 66 Number of above returning Fall 2011= 66 Number not returning Fall 2011= 0 Growing enrollment Stable enrollment Recruitment efforts will continue. Retention efforts will continue. 1

2 6. What assurances are available that the curriculum maintains relevance to the profession? Date of last OBE 12/9/2009 OBE POG Advisory committee 3/2011date/minutes Accrediting agency/approval body requirements The Culinary Program had its last OBE on December 9, Advisory Board members provide input throughout the academic year. No changes planned. 7. The aggregate score for each program outcome evaluated by graduates of the Culinary Arts program will be 3.0 or higher(on a 4 point scale), indicating the graduates satisfaction with their Hocking College preparation for entry level work.. The aggregate score for each Success Skill evaluated by graduates of the culinary Arts program will be 3.0 or higher (on a 4 point scale) indicating the graduates satisfaction with their Hocking College preparation for entry level work. Outcom e Overall 2.4 Outcome Overall 2.76 The overall aggregate of 2.4 fell below goal. Program Outcomes 3, 4, 5, 6, 7, and 9 fell below goal. The overall aggregate of 2.76 was below goal. Success Skills 1, 3, 4, 5, 7, and fell below goal. Graduating will be encouraged to participate in Hocking College surveys. Graduating will be encouraged to participate in Hocking College surveys. 2

3 No data available Graduating will be encouraged to participate in Hocking College surveys to obtain employer contact information. 9. The aggregate score for each program outcome evaluated by employers of Culinary Arts program graduates will be 3.0 or higher (on a 4 point scale), indicating the graduates satisfaction with their Hocking College preparation for entry level work. Outcome Overall 10. The aggregate score for each Success Skill evaluated by employers Culinary Arts program graduates will be 3.0 or higher (on a 4 point scale), indicating the graduates satisfaction with their Hocking College preparation for entry level work. Outcome Overall No data available Graduating will be encouraged to participate in Hocking College surveys to obtain employer contact information. 3

4 The overall aggregate fell Faculty will continue to emphasize skills that will below goal at lead to improvement in the final product/outcome. Individual skill aggregates were above goal except for the final product/outcome. 11. 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. 12. The aggregate score for each skill evaluated for in the final week of labs for American Regional Cuisine will be 3.0 or higher on a 5 point scale demonstrating better than average to excellent student performance. Total 70 Skill 1. Professionalis 3.50 m & Appearance 2. Sanitation & 3.57 Safety 3. Organization Final Product / 3.00 Outcome Overall 3.39 Total 6 Skill 1. Attendance 3.25 Punctuality 2. Sanitation Uniforms Attitude Product 3.20 Overall 3.34 The overall aggregate fell above goal at All of the individual skill aggregates were above goal. No change planned 4

5 42 required Faculty will continue to emphasize skills and remediation related to knowledge preparation needed for to Number of the National successfully pass the National Apprenticeship Apprenticeship Practical Practical Test on the first attempt. Test of the American 43 Culinary Federation. 9% of the required remediation therefore the goal was not met % of the passed the test on subsequent attempts. 13. Forty five (45%) of the 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. 1. Total number of attempting test 2. Number of requiring remediation in at least one area 3. Number of requiring full remediation 4. Number of passing after subsequent attempts 41 5

6 42 (9%) were marked acceptable in sanitation skills exceeding the goal. 14. Ninety percent of 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. 1.Total number of attempting test 2. Number of marked acceptable in sanitation skills Number of Students Faculty will continue to emphasize sanitation skills across the curriculum. 15. Eighty percent of 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. 1.Total number of attempting test 2. Number of marked acceptable in organizational skills Number of Students (95%) were marked acceptable in organizational skills exceeding the goal. Faculty will continue to emphasize organizational skills across the curriculum. 6

7 Total number of = 43 The overall aggregate for each course exceeded goal. 16. 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 2 points or higher (out of 40 points) and 75% of the participating will score at goal or higher on the first attempt. Course points Number at or above goal Percent at or above goal Soup Fish Main 3.3 Vegetable Starch Dessert Faculty will continue to emphasize course skills across the curriculum. 17. 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 math skills. Number of Recipe conversion Mis en 3.75 place lists for equipment & ingredients 3. Production 3.75 list 4. Time Table 2.5 Overall 3.40 The overall aggregate score of 3.40 fell below goal. Math skills 1 & 2 fell below goal. Faculty will continue to emphasize math skills across the curriculum. 7

8 Number of No data available Data will be collected for the next reporting period. 1. 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. 1. Making the culinary industry globally aware 2. Environmentally green challenges 19. The aggregate score for each Program Outcome evaluated by of the Culinary Arts program on the end of program survey will be 3.5 or higher (on a 5 point scale), indicating the satisfaction with their Hocking College preparation for entrylevel work. Outcome Overall No data available Data will be collected for the next reporting period.

9 20. The aggregate score Success Skill No data available Data will be collected for the next reporting period. for each Success Skill evaluated by of the Culinary Arts program on the end of 4 program survey will be or higher (on a 5 point 6 scale), indicating the 7 satisfaction with their Hocking College Overall preparation for entrylevel work. 9

10 Assessment Summary In addition to providing an overall summary of your findings, the annual summary is your opportunity to assess your assessment tools. Please answer the questions below: 1. Having conducted your annual assessment of student learning for your program, what goals have you set for the next year to increase the success of your in meeting their outcomes? Please describe your action plan. Response Maintain a consistent grading and evaluation scale system with better record keeping of data. Increase student awareness of skills and how they relate to greater consistency of scores during weekly projects as well as critical evaluation periods. 2. Using the criterion from the program plan, were you able to provide sufficient evidence that your are meeting all program and general education (Success Skills) outcomes of your program? No, there is a necessity to increase the measured areas for each of the Success Skills. Also, a better system of data research in the area of graduates and employers should be implemented. 3. In what areas were you not able to provide sufficient evidence that your are meeting the program and general education (Success Skills) outcomes of your program? Survey responses indicate a wide swing of information related to evidence collection for the Success Skills, also having no employer responses limits the interpretation of any student or graduate results. 4. What changes can you make to your plan that will provide stronger evidence of your ability to meet their program and general education outcomes? A complete restructuring of the data mining process along with stronger systems of research control and a consistent storage of data will be the first steps of creating a more efficient level of evidence collection. 10