SPRING 2015 SLO/PLO ASSESSMENT REPORT
Date: June 25, 2015
Name of Person Reporting: Trinidad Silva
Name of Department and/or Discipline: Professional Studies, Culinary Arts
1. a. List the courses/certificates/programs your discipline/department assessed in
the Spring 2015 semester: Professional Baking 215; Culinary 102
b. For each one, indicate whether the benchmark (standard for student success)
was reached: Yes, benchmarks were reached for each class.
2. Summarize the major assessment results for courses/programs in your area:
1. PROFBKG 215: Students were able to analyze the multi-components of plated
desserts used in modern restaurants. While some students demonstrated mastery
in this area, others lacked basic baking skills necessary to master plating of
desserts. In terms of demonstrating preparation of multi-component plated
desserts, students overall required reinforcement of the basic baking techniques.
A great deal of class time was spent reviewing and practicing how to prepare
baked goods so that students were able to plate successfully.
2. CLN ART 102: Students were able to demonstrate good knowledge in managing
their “a la minute” food production for the Mission Café. The majority of students
were able to differentiate and evaluate the different roles in a professional
kitchen. Other students became familiar with each role as they had the
opportunity to rotate between stations.
3. Summarize what changes have been made or are planned to be made as a result of
the assessments: I plan on taking more time to lecture and demonstrate live
cooking techniques and theory in the lecture portion of the class; In order to
accommodate the different levels of technique and knowledge in a diverse
classroom, I intend to work more with each student individually so that I can
identify their personal goals, assess their level of execution, and guide them in
honing their cooking techniques.
4. Follow up on previous assessments:
(1) If an SLO was assessed previously, compare the results with the earlier
assessments: Not Applicable since this is my first term at LAMC.
(a) Have the recommended changes been implemented?
(b) Has the follow-up textbox been filled in on the SLO online system?
(2) How have the findings led to improved student learning?
5. Have the results of your assessments been shared and discussed among the
members of your program? (Provide dates and any minutes of meetings as
evidence. Please also post relevant minutes in the Department Notes section of
the SLO Online system.) Yes, during the department meetings
6. Have the results of your assessments been shared and discussed with members of
your advisory committee (if vocational program)? Yes
7. What resource requests are planned as a result of the assessments? A new book
for Professional Baking 215 that is more thorough and appropriate for students’
level of understanding.
8. Have the assessment results been posted on the online system? Yes
Written responses to these questions are due by e-mail to the SLO Coordinator
Pat Flood by Monday, June 29, 2015.
Please label your file with your department name and Spr 15 Assmt Rept;
example: Business Spr 15 Assmt Rept.