LA HARBOR COLLEGE
Student Learning Outcomes (SLOs) Assessment Report
Program Assessment
Program Name: Culinary Arts
Division (if applicable): Science, Family & Consumer Science
Program Contact Person: Chef Delrosario
Phone: 310-233-4029
Reviewed by: Elena Reigadas, SLO Assessment Coordinator
Date: Spring 2014
Attach additional pages as necessary.
Institutional
Program Student Learning
SLO
Outcomes
Number
5
1. Execute verbal, written, and visual
instructions in recipe and menu
development utilizing the art and
science of cooking.
2. Communicate effectively with
customers, co-workers and
management considering the diverse
composition of the team and guest.
1, 4
Means of Assessment
and Criteria for
Success
Means: Students will
complete a standard
form in menu and
recipe development.
Criteria: 75% of
students are expected
to master the concepts
presented in the form.
Means: Conduct a 1page survey of
customer satisfaction
with overall service
and food for all
culinary operations.
Criteria: At least 70%
positive responses to
the survey.
Summary of Data
Collected
Use of Results
Fall 2013
95% of the students
mastered the menu and
recipe development and
costing with a 5%
completing at an A level,
73% at a B level, and 22%
at the C level. 5% of the
class received an F for not
meeting the criteria of the
project.
Fall 2013
Of the 8 surveys
conducted during the
course of the semester we
have received over 214
responses with 93% on a
very positive comments
and responses, 5% with
recommendations as to
menu and pricing and 2%
with a complaint of
negative nature mostly
concerning time and the
way they are treated by
the cashiers
We’d like to reduce
the C level
performance
increase the B level
performance. We’d
like to see
interventions on the
reading
comprehension and
math skills.
Maintain the course
we are in but
increase the training
with Customer
Service Concepts
with staff and
students. There has
been no price
increases the last 5
years and we need to
adjust our pricing
according to market
reality.
Timeline for
Program
Modification
Within the next
2 semesters.
Within the next
two semesters to
give a class or
workshop on
customer service
to all new
students and
staff to maintain
excellent
customer
service.
3. Use mathematical concepts and
methods to analyze recipes, products,
pricing, and vendor services to
purchase goods.
2
4. Demonstrate proficiency in any
station of a commercial kitchen
including the Garde Mange, butcher,
savory, pastry, and short order areas.
2
5
5. Demonstrate the skills necessary for
employment as a manager of a small
restaurant operation including utilizing
the computer to perform research on
culinary and management topics.
Means: Students will
break down and
convert recipes for
production and for
ordering purposes.
Criteria: 80% mastery
of conversion and
analysis of recipes and
menus.
Means: Pre-post test
of modules in a
commercial kitchen.
Criteria: 80% mastery
at post-test.
Means: Write 3
reports based on reallife restaurant
scenarios.
Criteria: 75% of
students will be able to
write and correctly
identify the challenges
of each scenario.
Fall 2013
Students in the cohort has
a 97 % mastery of the
project on conversion and
recipe costing. 3% failed
the entire project due to
mathematical challenges
on simple formulas.
The 3% fail is still
too high for the
students that
remained in the
class. It is basic
comprehension and
math concepts that
needs to be mastered
And practiced in
class daily.
Within the next two
semesters encourage
all students to take
the Math and
English Classes
before they start the
Culinary Arts
Program.
Fall 2013
At pre-test students had a
40% mastery and at posttest students in the
advance classes had a very
high pass or mastery rate
of 99%.
Maintain the high
level of motivation
for all Advance
Students in Culinary
as this tends to make
them sold to the
mastery of the
competencies that is
required in higher
division classes of
the program. The
1% fail is due to
personal or time and
attendance issues.
The hard copy of the
reports are very
cumbersome so we
will start training all
staff teaching the
class to begin the eportfolio for all the
reports in classes.
With the next
semester attempt to
have a 100 % pass
rate for the class in
our Advanced
classes.
Fall 2013
98% of the students
complete the restaurant
reports and surveys with a
85% mastery of the
project criteria. They too
have fun with the projects
as they get to dine with
fellow classmates and
friends and make the
scene at the restaurants.
Within the next two
semesters to
implement the use
of e-portfolio for all
Basic and Advanced
Students in
Culinary.
Date:
November 2010
Attach additional pages as necessary.
Institutional
Program Student Learning
SLO
Outcomes
Number
1
1
2
3. Use mathematical concepts and
methods to analyze recipes, products,
pricing, and vendor services to
purchase goods.
2
4. Demonstrate proficiency in any
station of a commercial kitchen
including the Garde Mange, butcher,
savory, pastry, and short order areas.
4
Summary of Data
Collected
Students will research
a meat product and
create a menu and a
theme based on the
protein and the season.
They will prepare a
word-processed report
(see #5).
Students will break
down and convert
recipes for production
and for ordering
purposes.
To measure in Spring
11
Students will research
a meat product and
create a menu and a
theme based on the
protein and the season.
They will prepare a
word-processed report
(see #3).
To measure in Spring
11
1. Execute verbal and written
instructions in recipe and menu
development.
2. Communicate effectively with
customers, co-workers and
management.
3
Means of Assessment
and Criteria for
Success
5. Utilize the computer to perform
research on culinary and management
topics and present that information in a
presentation, worksheet or report.
6. Work effectively in a diverse team to
achieve food service goals and
Use of Results
Timeline for
Program
Modification
efficiency.
5
7. Execute the art and science of
cooking by proper and creative plate
and platter presentation.
5
8. Demonstrate the skills necessary for
employment as a manager of a small
restaurant operation including the
aspects of facilities design, marketing,
menu planning, hosting, serving,
purchasing, cost controlling,
bookkeeping, cashiering, and human
resource development.