LA HARBOR COLLEGE
Student Learning Outcomes (SLOs) Assessment Report
Course Assessment
Division: Science, Family and Consumer Studies
Discipline/Program: Culinary Arts
Course Number and Name: CLN ART 116 Product Identification & Purchasing
Program Contact Person: Giovanni Delrosario
Phone: 310/233-4029
Reviewed by: Sandra Sanchez, Academic Dean
Date: Aug 2011
Attach additional pages as necessary.
Institutional
Learning Outcomes
1
Course Intended Outcomes
1.
Discuss flow of food in
foodservice operation.
1
2.
Recognize various formal and
informal purchasing methods,
storage and receiving of foods
and non-food items,
chemicals, and cleaning
supplies.
2
3.
Analyze market fluctuations
and product cost seasonality.
4
4.
Identify the legal and ethical
considerations of purchasing
and receiving from vendors.
4
5.
Recognize regulations for
inspecting and grading meats,
poultry, seafood,
Means of Assessment and Criteria
for Success
Means: Essay field trip report on
broadline and specialty distributors.
Criteria: Students will score 70% or
better, according to a department
rubric.
Means: Multiple choice, short answer,
and essay exam.
Criteria: Students will score 70% or
better, recognizing various formal and
informal purchasing methods, storage
and receiving of foods and non-food
items, chemicals, and cleaning
supplies.
Means: Group research project
presentation.
Criteria: Students will score 70% or
better, according to a department
rubric.
Means: Multiple choice exam.
Criteria: Students will score 70% or
better, identifying legal and ethical
considerations of purchasing and
receiving from vendors.
Means: Multiple choice quiz.
Criteria: Students will score 70% or
better, recognizing regulations for
Summary of Data
Collected
Of 37 students, 29
students (78%) scored
70% or above (Spring
2011).
Use of Results
Create in-class weekly activity to foster
understanding of the broadline and
specialty distributor concepts for the
foodservice operations.
Of 37 students, 29
students (78%) scored
86% or above (Spring
2011).
Create in-class weekly activity to
reinforce both formal and informal
purchasing methods and their storage
for all products used in foodservice.
Of 37 students, 29
students (78%) scored
85% or above (Spring
2011).
Create in-class activity to reinforce the
use of seasonal products according to
market conditions and other alternative
products.
Of 37 students, 29
students (78%) scored
86% or above (Spring
2011).
Create in-class activity to reinforce
proper legal and ethical practices of
purchasing and receiving.
Of 37 students, 29
students (78%) scored
86% or above (Spring
Create in-class activity to reinforce
current regulations for the inspection
and grading of meats, poultry, seafood,
CLN ART 116 - 1
eggs, dairy, fruits, and
vegetables.
5
6.
Create outline and test yield
grades and NAMP
specifications for meats and
poultry (canned, fresh, frozen,
and prepared foods).
inspection and grading of meats,
poultry, seafood, eggs, dairy, fruits,
and vegetables.
Means: Yield test.
Criteria: Students will score 70% or
better, according to department rubric.
2011).
eggs, dairy, fruits, and vegetables.
Of 37 students, 29
students (78%) scored
75% or above (Spring
2011).
Create in-class activity to reinforce
correct yield test and specifications for
all food products.
CLN ART 116 - 2