Course Outcome Assessment for Global Learning Courses
Faculty Name: Mark D’Alessandro
Course: HFT 3894, Global Food and Culture
Academic Unit: Hospitality and Tourism Management
Degree Program: Hospitality
Global Learning Student Learning
Outcome Addressed
Global Awareness: Students will be able to
demonstrate knowledge of the interrelatedness
of local, global, international, and intercultural
issues, trends, and systems.
Course Learning Outcome
Students will be able to demonstrate their
knowledge of the ways politics, economics, and
cultures interact and influence the way food
functions in communities across the globe.
Semester Assessed:
Assessment Method
Assessment Results
Assessment Activity/Artifact:
Students will produce a ten-page research paper
(inclusive of a three-page rough draft and thesis
statement) that will demonstrate their mastery of
local and global issues and elucidate their opinions.
To be entered at end of course
Evaluation Process:
1. A rubric will be used to assess content,
articulation of outcome and demonstration of
interrelatedness of food issues across cultures.
2. Students will submit a pre and post research
summary that indicates how their understanding of
the global issue changed throughout the writing
process.
Minimum Criteria for Success:
1. Students will be evaluated on how effectively
they demonstrate their assimilation of course
content in their topic selection, argument and
assessment of fact in their paper.
2. Summaries will be analyzed for evidence of the
effectiveness of the activity in developing students’
global awareness.
Sample:
All students will be assessed.
Use of Results for Improving Student Learning
To be entered at end of course
1
Course Outcome Assessment for Global Learning Courses
Faculty Name: Mark D’Alessandro
Course: HFT 3894, Global Food and Culture
Academic Unit: Hospitality and Tourism Management
Degree Program: Hospitality
Global Learning Student Learning
Outcome Addressed
Global Perspective: Students will be able to
conduct a multi-perspective analysis of local,
global, international, and intercultural problems.
Course Learning Outcome
Students will be able to analyze the underlying
factors that influence the ways consumers and
producers across the globe interpret the meaning
of food.
Semester Assessed:
Assessment Method
Assessment Results
Assessment Activity/Artifact:
To be entered at end of course
Each team will be tasked with guessing their peers’
food emotions. An interactive class discussion will
be held in which students will make evidencebased arguments to explain their guesses.
Evaluation Process:
A three-point rubric will be used to evaluate student
mastery of underlying factors influencing
interpretation of food meanings, and method of
communicating these meanings.
Minimum Criteria for Success:
Students will earn a score of at least “2” on the
three-point rubric. A score of “2” represents
students’ ability to discern diverse underlying
cultural and experiential factors influencing the way
people across the globe interpret the meaning of
food.
Sample:
All students will be assessed.
Use of Results for Improving Student Learning
To be entered at end of course
2
Course Outcome Assessment for Global Learning Courses
Faculty Name: Mark D’Alessandro
Course: HFT 3894, Global Food and Culture
Academic Unit: Hospitality and Tourism Management
Degree Program: Hospitality
Global Learning Student Learning
Outcome Addressed
Global Engagement: Students will be able to
demonstrate willingness to engage in local,
global, international, and intercultural problem
solving.
Course Learning Outcome
Students will be able to describe their role in
creating change concerning a global food issue.
Semester Assessed:
Assessment Method
Assessment Results
Assessment Activity/Artifact:
To be entered at end of course
Students will reflect in a reaction paper on the
impact that learning about the selected issue has
had on their attitudes towards affecting change and
society. In this paper, they will discuss how the
issue has changed their minds, global perception
and understanding of culture.
Evaluation Process:
The two-page reaction paper will be graded with a
four-point rubric that will evaluate
knowledge/comprehension, analysis of the issue,
synthesis of a solution and application.
Minimum Criteria for Success:
Students should demonstrate deep understanding
of the issue and develop a well-thought out course
of action for a change.
Sample:
All students will be assessed.
Use of Results for Improving Student Learning
To be entered at end of course
3