OZARKA COLLEGE
CULINARY ARTS
PROGRAM PLAN AND PROGRAM ASSESSMENT RESULTS
SPRING 2013
SUBMITTED BY: Eric Smith, Mimi Newsome, Chef Lou Rice
Objective(s)
Through the Associate of Applied Science,
Technical Certificate and Certificate of
Proficiency programs, Ozarka students will
gain the specialized knowledge, skills, and
attitudes required for entry level positions in
their fields.
Ozarka College provides life-changing experiences through education.
Program Outcomes
Expected Results
Students will graduate from the program with
At least 60% of students taking the NOCTI
the professional knowledge and technical skills Food Service Test will score at or above the
needed for employment in commercial food
national average on each component.
service
At least 80% of graduates will have passed the
National Restaurant Association Education
Foundation's Sanitation and safety
examination.
At least 80% of respondents to an Employer
Survey will indicate satisfaction with the
knowledge and skills of graduates they employ
in entry-level positions.
If less than 70% pass, the instructor will
develop an improvement plan to enhance
student learning in that subject area..
At least 80% of graduates responding to an
Alumni Survey will indicate they are satisfied
with what they learned in their program.
If less than 55% of respondents indicate
satisfaction with any area, the instructor will
develop an improvement plan addressing that
area.
If less than 80% of students perform any one
competency adequately, that competency will
be re-taught, and the instructor will make any
necessary curricular changes to reinforce this
skill.
If less than 80% are placed, the instr4uctor will
contact those not placed to try to determine
why they have not been able to find
employment and what program changes, if
any, would address the problem.
Students participating in Restaurant Night will
display satisfactory food preparation and
handling skills, earning check-offs on at least
85% of all required competencies.
Page 1 of 7
Feedback Loop
If less that 50% score at or above the national
average on a component, the instructor will
develop an improvement plan to enhance
student learning in that subject area..
If less than 66% of respondents indicate
satisfaction with any area, the instructor will
develop an improvement plan addressing that
area.
Graduates will be employed in the field.
At least 80% of graduates will be employed in
their field within 3 months of graduation
Graduates will be able to communicate
adequately with others.
At least 80% of graduates responding to an
Alumni Survey will indicate satisfaction with
their ability to communicate orally and in
writing.
If less than 70% are satisfied with either area,
the instructor will work with other relevant
personnel to develop an improvement plan.
Second-semester students will teach at least 3
basic skills to first-semester students.
If less than 80% achieve this measure, the
instructor will develop an improvement plant.
Revised 2/12/2016 3:20:44 PM
Applied Science and Technology Division
OZARKA COLLEGE
CULINARY ARTS
PROGRAM PLAN AND PROGRAM ASSESSMENT RESULTS
SPRING 2013
SUBMITTED BY: Eric Smith, Mimi Newsome, Chef Lou Rice
PROGRAM ASSESSMENT
Accomplishments of what was planned.
PLANNING
ANALYSIS
Learning Outcomes
Upon completion of the program,
Correspondi
Assessment
graduates should know:
ng
Information
Courses
Sources
NOCTI
Maintain standards of
professionalism, including ethical
behavior, communication, and
grooming codes required for the
industry.
Prepare high quality food
products using appropriate
ingredients and equipment.
Cul 1103
Cul 1305
Cul 1705
Cul 1203
Apply nutrition and merchandising
principles to menu planning,
purchasing, and food production.
Cul 2603
Cul 1503
Page 2 of 7
Expected Results
Actual Results
Relevant
New Strategies /
Information
Adjustments
At least 60% of
students taking the
NOCTI Food Service
Test with score at or
above the national
average on each
component.
Cul 1705
Cul 2205
Cul 2404
Cul 2703
Revised 2/12/2016 3:20:44 PM
Applied Science and Technology Division
OZARKA COLLEGE
CULINARY ARTS
PROGRAM PLAN AND PROGRAM ASSESSMENT RESULTS
SPRING 2013
SUBMITTED BY: Eric Smith, Mimi Newsome, Chef Lou Rice
PLANNING
ANALYSIS
Learning Outcomes
Upon completion of the program,
Correspondi
Assessment
graduates should know:
ng
Information
Courses
Sources
Perform dining room service and
catering functions.
Cul 1203
Cul 2803
Exhibit a personal philosophy of
customer service as well as
lifelong learning.
Cul 1203
Display the technical knowledge
and skills necessary to move into
middle and upper management
positions in their field, given the
necessary time on the job to build
expertise and accumulate
experience.
Demonstrate and/or discuss legal
concepts required of the industry.
Demonstrate critical thinking and
problem solving skills.
Communicate correctly and
accurately in both written and
Cul 2503
Cul 2603
Cul 2703
Page 3 of 7
Expected Results
Actual Results
Relevant
New Strategies /
Information
Adjustments
Cul 1203
Math 1133
COMM
1313
Revised 2/12/2016 3:20:44 PM
Applied Science and Technology Division
OZARKA COLLEGE
CULINARY ARTS
PROGRAM PLAN AND PROGRAM ASSESSMENT RESULTS
SPRING 2013
SUBMITTED BY: Eric Smith, Mimi Newsome, Chef Lou Rice
PLANNING
ANALYSIS
Learning Outcomes
Upon completion of the program,
Correspondi
Assessment
graduates should know:
ng
Information
Courses
Sources
verbal messages and reason
mathematically.
ENGL 1013
ENGL 1023
Demonstrate increased
specialized and gourmet levels of
food preparation and
presentation as well as
management skills.
Pass the NOCTI Food Service Test
with score at or above the
national average on each
component.
Employ industry standards in
sanitation and safety for food
service operations.
Pass the National Restaurant
Association Education
Foundation's sanitation and safety
examination .
Cul 2703
Cul 2503
Cul 1705
Cul 2803
Page 4 of 7
Expected Results
Actual Results
Relevant
New Strategies /
Information
Adjustments
Cul 1103
Cul 1103
At least 80% of
graduates will have
passed the National
Restaurant
Association Education
Foundation's
sanitation and safety
Revised 2/12/2016 3:20:44 PM
Applied Science and Technology Division
OZARKA COLLEGE
CULINARY ARTS
PROGRAM PLAN AND PROGRAM ASSESSMENT RESULTS
SPRING 2013
SUBMITTED BY: Eric Smith, Mimi Newsome, Chef Lou Rice
PLANNING
ANALYSIS
Learning Outcomes
Upon completion of the program,
Correspondi
Assessment
graduates should know:
ng
Information
Courses
Sources
Employer Survey will indicate
satisfaction with the knowledge
and skills of graduates they
employ in entry-level positions.
Alumni Survey will indicate they
are satisfied with what they
learned in their program.
Students participating in
Restaurant Night will display
satisfactory food preparation and
handling skills.
Page 5 of 7
Cul 1305
Cul 1705
Cul 2803
Cul 1203
Expected Results
Actual Results
Relevant
New Strategies /
Information
Adjustments
examination .
At least 80% of
respondents to an
Employer Survey will
indicate satisfaction
with the knowledge
and skills of graduates
they employ in entrylevel positions.
At least 80% of
graduates responding
to an Alumni Survey
will indicate they are
satisfied with what
they learned in their
program.
Students participating
in Restaurant Night
will display
satisfactory food
preparation and
Revised 2/12/2016 3:20:44 PM
Applied Science and Technology Division
OZARKA COLLEGE
CULINARY ARTS
PROGRAM PLAN AND PROGRAM ASSESSMENT RESULTS
SPRING 2013
SUBMITTED BY: Eric Smith, Mimi Newsome, Chef Lou Rice
PLANNING
ANALYSIS
Learning Outcomes
Upon completion of the program,
Correspondi
Assessment
graduates should know:
ng
Information
Courses
Sources
Graduates will be employed in
their field within 3 months of
graduation.
Graduates responding to an
Alumni Survey will indicate
satisfaction with their ability to
communicate orally and in
writing.
Second-semester students will
teach at least 3 basic skills to firstsemester students.
Page 6 of 7
Expected Results
Actual Results
Relevant
New Strategies /
Information
Adjustments
handling skills, earning
check-offs on at least
85% of all required
competencies.
At least 80% of
graduates will be
employed in their field
within 3 months of
graduation.
At least 80% of
graduates responding
to an Alumni Survey
will indicate
satisfaction with their
ability to
communicate orally
and in writing.
Second-semester
students will teach at
least 3 basic skills to
first-semester
Revised 2/12/2016 3:20:44 PM
Applied Science and Technology Division
OZARKA COLLEGE
CULINARY ARTS
PROGRAM PLAN AND PROGRAM ASSESSMENT RESULTS
SPRING 2013
SUBMITTED BY: Eric Smith, Mimi Newsome, Chef Lou Rice
PLANNING
ANALYSIS
Learning Outcomes
Upon completion of the program,
Correspondi
Assessment
graduates should know:
ng
Information
Courses
Sources
Expected Results
Actual Results
Relevant
New Strategies /
Information
Adjustments
students.
Students graduated in May of 2010
Total number of students initially enrolled for this time period __________.
Total number of students graduating was _8 with AAS in Culinary Arts__________.
Retention Rate for this time period __1______. Attrition Rate of this time period ___________.
Next HLC Major Program review 2015-2016.
Page 7 of 7
Revised 2/12/2016 3:20:44 PM
Applied Science and Technology Division