Program/Discipline/Course Assessment Report
Discipline: Culinary Arts
Course Number: CUL 105
School/Unit: SOSC
Submitted by: Karen Cannan
Contributing Faculty: Craig Rodrigue
Academic Year: 2010-2011
Complete and submit your assessment report electronically to your Academic Dean. As needed, please attach supporting documents and/or a narrative description of the assessment activities in your program or discipline.
Program, Discipline or
Course Outcomes
In the boxes below, summarize
the outcomes assessed in your
program or discipline during the
last year.
Outcome #1:
1. Students will develop basic
skills through a series of stated
course competencies.
Outcome #2:
2. Students will synthesize
functions of basic skills
including terminology and
industry etiquettes.
Outcome #3
3. Students will demonstrate
proficiency of professional
skills and safe work habits in
the commercial kitchen.
Assessment Measures
In the boxes below, summarize
the methods used to assess
program, discipline, or course
outcomes during the last year.
1. Mastery of the competencies
is assessed by professional
instructors using a course
competency sheet.
2. Ability will be measured by
standardized templates
incorporating food industry
standards.
3. Ability will be measured by
food handling scenarios in
professional settings using daily
production forms and
predetermined check lists.
Assessment Results
Use of Results
In the boxes below, summarize the
results of your assessment
activities during the last year.
In the boxes below, summarize how you
are or how you plan to use the results to
improve student learning.
Individual mastery of the
competencies is assessed by
professional instructors on a scale
of zero (0) through ten (10) with 0
being unskilled and 10 being
highly skilled. Skill levels are
documented throughout the course
on a competency sheet.
This document summarizes the lab work
done by each individual. Over the course
of this school year this document has
grown to allow a student evaluation and
an instructor evaluation based on lab
successes and failures. Class success
rates listed. Results are broken into
semesters and listed in the Assessment
Data below.
Effect on Program,
Discipline or Course
Based on the results of
this assessment, will you
revise your outcomes? If
so, please summarize how
and why in the boxes
below.
No revision is
recommended at this time.
Competency based
assessments are a good
measure for these lab
classes at the beginning
and intermediate level.
Program/Discipline/Course Assessment Report
Discipline: Culinary Arts
Course Number: CUL 105
School/Unit: SOSC
Submitted by: Karen Cannan
Contributing Faculty: Craig Rodrigue
Academic Year: 2010-2011
For Program, Discipline or Course Assessment Reports:
I have reviewed this report:
_________________________________________________
Department Chair
Ted Plaggemeyer
Dean
Date________________
Date: July 18, 2011
JohnTuthill
Vice President of Academic Affairs and Student Services
Date August 23, 2011
Program/Discipline/Course Assessment Report
Discipline: Culinary Arts
Course Number: CUL 105
School/Unit: SOSC
Submitted by: Karen Cannan
Contributing Faculty: Craig Rodrigue
Academic Year: 2010-2011
CUL 105 Assessment Data; Culinary 105 Basic Skills course recently
changed text. The competency sheets have evolved over the course of this
school year to combine the student’s self-evaluation with the instructors’
evaluation. These results combine two (2) classes per semester for a total of
four (4) classes
Summary:
Overall there was a 3% increase for the class average from the fall to spring.
Over 70% of students are in the 90% and above range.
Students scoring below the 70% range are mostly due to students not
completing competency list, because of absenteeism.
Fall 2010
Students graded between: 90%-100%
Students graded between: 80%-90%
Students graded between: 70%-80%
Students graded between: 60%-70%
Students graded below: 70%
Students/class
29/42 total
5/42
8/42
0/42
1/42
Class average
Spring 2011
Students graded between: 90%-100%
Students graded between: 80%-90%
Students graded between: 70%-80%
Students graded between: 60%-70%
Students graded below: 70%
Class average
%
69%
12%
19%
0%
2%
89%
31/43 total
5/43
5/43
0/43
2/43
72%
12%
12%
0%
5%
92%