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 135 Dining Room & Beverage Management
Program Contact Person: Giovanni Delrosario
Phone: 310/233-4029
Reviewed by: Sandra Sanchez, Academic Dean
Date: Oct 2011
Attach additional pages as necessary.
Institutional
Learning Outcomes
1.
3
Course Intended
Outcomes
Demonstrate various
table settings and
proper buffet
presentation.
Means of Assessment and Criteria for
Success
Means: Recall and practical demonstration
Criteria: 70% of students will score a ‘C’ or
better, identifying and demonstrating various
styles of table settings, including classic and
contemporary, as well as the different styles
of buffet presentation.
Summary of Data
Collected
Of 27 students, 25
students (90%)
scored 85% or above
(Spring 2011).
Means: Recall and practical demonstration.
Criteria: 70% of students will score a ‘C’ or
better, demonstrating mastery of front office
functions, including hosting, cashiering,
bussing, waiting, and managing front of the
house personnel.
Means: Recall and/or exam
Criteria: 70% of students will score a ‘C’ or
better, describing various styles of service,
including French, Russian, English, and
American service styles.
Means: Recall and essay
Criteria: 70% of students will score a ‘C’ or
better, understanding execution of onpremise and off-premise catering
management.
Means: Multiple choice and short essay
exam
Criteria: 70% of students will score a ‘C’ or
better, identifying criminal and civil liability
related to the sale and service of alcohol.
Of 27 students, 25
students (94%)
scored 85% or above
(Spring 2011).
Providing daily opportunities to practice
front of the house personnel roles including
hosting, cashier, bus, waiter, and restaurant
manager, reinforces learned concepts.
Of 27 students, 25
students (85%)
scored 85% or above
(Spring 2011).
Providing daily opportunities to practice
various styles of service demanded by needs
of restaurants, reinforces learned concepts.
Of 27 students, 25
students (85%)
scored 85% or above
(Spring 2011).
Providing daily opportunities to practice
and demonstrate on-site and off-premise
catering management, reinforces learned
concepts.
Of 27 students, 25
students (90%)
scored 88% or above
(Spring 2011).
Providing daily opportunities to determine
civil or criminal liability penalty, as it
relates to the sale and service of alcoholic
beverages, reinforces learned concepts.
3
2.
Perform the functions
of various front of the
house personnel.
1
3.
Describe the various
styles of service.
1
4.
Understand the various
aspects of catering
management.
4
5.
Identify criminal and
civil liability as it
relates to the sale and
service of alcohol.
Use of Results
Provides daily opportunities to practice
different styles of table settings used in
classic and contemporary, and, used weekly
on buffet presentations, reinforces learned
concepts.
CLN ART 135 - 1
5
6.
Explain the importance
of customer service and
high quality
customer service
systems.
Means: Short essay and multiple choice
exam
Criteria: 70% of students will score a ‘C’ or
better, explaining importance of quality
customer service systems.
Of 27 students, 25
students (89%)
scored 85% or above
(Spring 2011).
Providing daily opportunities to deliver
quality customer service, both as a system
and operational distinctive, reinforces
learned concepts.
CLN ART 135 - 2