Course Outcomes and Assessment Report
Department and course number:
Culinary Arts
CULIN 50
Course SLOs
1. Describe and analyze basic
principles and procedures of
the cost control process.
2. Examine and describe food
Department and course number:
Culinary Arts
CULIN 50
Contact:
David Jones CEC, CCE, CHE, Chef/Instructor
djones@peralta.edu
510-464-3406
Assessment Methods*
Criteria for successful
performance
Instructor evaluation of in
80 % of students will
class group assignments,
participate effectively in
group discussion questions, class discussions. 100 %
and case studies. A selection of students will complete
of homework assignments,
and turn in multiple
and test questions including choice practice test
true/false, fill in the blank,
homework assignments.
multiple-choice questions,
70 % of students will
and written essay questions successfully answer
ranging in levels of
written essay questions
difficulty. Successful
with fluency and
completion of the National
relatively few
Restaurant Association
grammatical errors.
Educational Foundation
80% of students will pass
(NRAEF) ManageFirst
the NRAEF ManageFirst
certification examination
certification examination
with a score of 75% or
with a grade of 75% or
better.
better.
Instructor evaluation of in
80 % of students will
Actual performance
data
Well over 80% of
students were able to
describe and analyze the
basic principles and
procedures of the cost
control process through
class discussion and case
studies.
Less than 100% of
students successfully
completed practice tests,
and homework
assignments. Less than
70% of students were
able to successfully
answer written essay
questions with fluency.
Less than 80% of
students passed the
NRAEF ManageFirst
certification examination
with a grade of 75% or
better.
Only slightly over 80% of
Date:
June 5th, 2008
Use of results/plan of
action
Dedicate more class time
to students working in
groups in order to
complete practice test and
homework assignments.
Encourage students to
seek assistance from ESL,
Basic Skills, and Culinary
Arts tutors, in order to
help them to improve
their written and critical
thinking assignments.
Dedicate more time to in
class work memorization
techniques, study
techniques, and test taking
skills.
Continue to emphasize
Page 1 of 4
and beverage purchasing,
class group assignments,
receiving, storing, issuing, and group discussion questions,
inventory control systems.
and case studies. A selection
of homework assignments,
and test questions including
true/false, fill in the blank,
multiple-choice questions,
and written essay questions
ranging in levels of
difficulty. Successful
completion of the National
Restaurant Association
Educational Foundation
(NRAEF) ManageFirst
certification examination
with a score of 75% or
better.
Department and course number:
Culinary Arts
CULIN 50
participate effectively in
class discussions. 100 %
of students will complete
and turn in multiple
choice practice test
homework assignments.
70 % of students will
successfully answer
written essay questions
with fluency and
relatively few
grammatical errors.
80% of students will pass
the NRAEF ManageFirst
certification examination
with a grade of 75% or
better.
students were able to
examine and describe
food and beverage
purchasing, receiving,
storing, issuing, and
inventory control systems
through class
assignments, discussion
and case studies.
Less than 100% of
students successfully
completed practice tests,
and homework
assignments.
Less than 70% of
students were able to
successfully answer
written essay questions
with fluency. However,
as the semester
progressed, the results in
the multiple choice test
questions rose above a
70% success rate
Less than 80% of
students passed the
NRAEF ManageFirst
certification examination
with a grade of 75% or
better.
case studies and in class
assignments. Dedicate
more class time to
students working in
groups to complete
practice test and
homework assignments.
Encourage students to
seek assistance from ESL,
Basic Skills, and Culinary
Arts tutors, in order to
help them to improve
their written and critical
thinking assignments.
Dedicate more time to in
class work with practice
tests, memorization
techniques, study
techniques, and test taking
skills.
Page 2 of 4
3. Demonstrate and appraise
menu analysis techniques,
emphasizing the
cost/volume/profit
relationship.
Instructor evaluation of in
class group assignments,
group discussion questions,
and case studies. A selection
of homework assignments,
and test questions including
true/false, fill in the blank,
multiple-choice questions,
and written essay questions
ranging in levels of
difficulty. Successful
completion of the National
Restaurant Association
Educational Foundation
(NRAEF) ManageFirst
certification examination
with a score of 75% or
better.
80 % of students will
participate effectively in
class discussions. 100 %
of students will complete
and turn in multiple
choice practice test
homework assignments.
70 % of students will
successfully answer
written essay questions
with fluency and
relatively few
grammatical errors.
80% of students will pass
the NRAEF ManageFirst
certification examination
with a grade of 75% or
better.
Less than 80% of
students were able to
demonstrate and appraise
menu analysis techniques.
Less than 100% of
students successfully
completed practice tests,
and homework
assignments.
Less than 70% of
students were able to
successfully answer
written essay questions
with fluency. However,
as the semester
progressed, the results in
the multiple choice test
questions rose above a
70% success rate
Less than 80% of
students passed the
NRAEF ManageFirst
certification examination
with a grade of 75% or
better.
4. Identify and evaluate labor
cost considerations
Instructor evaluation of in
class group assignments,
group discussion questions,
and case studies. A selection
of homework assignments,
and test questions including
80 % of students will
participate effectively in
class discussions. 100 %
of students will complete
and turn in multiple
choice practice test
Less than 80% of
students were able to
evaluate labor cost
control considerations.
Less than 100% of
students successfully
Department and course number:
Culinary Arts
CULIN 50
Offer more in class
assignments as well as
homework assignments in
menu analysis. Use real
world examples from
local restaurants. Possibly
have guest lecturer from a
local restaurant discuss
how this is practiced in
real world.
Dedicate more class time
to students working in
groups to complete
practice test and
homework assignments.
Encourage students to
seek assistance from ESL,
Basic Skills, and Culinary
Arts tutors, in order to
help them to improve
their written and critical
thinking assignments.
Dedicate more time to in
class work with
memorization techniques,
study techniques, and test
taking skills.
Dedicate more class time
to students working in
groups to complete
practice test and
homework assignments.
Encourage students to
Page 3 of 4
true/false, fill in the blank,
multiple-choice questions,
and written essay questions
ranging in levels of
difficulty. Successful
completion of the National
Restaurant Association
Educational Foundation
(NRAEF) ManageFirst
certification examination
with a score of 75% or
better.
seek assistance from ESL,
Basic Skills, and Culinary
Arts tutors, in order to
help them to improve
their written and critical
thinking assignments.
Dedicate more time to in
class work memorization
techniques, study
techniques, and test taking
skills.
Spend more time in class
with students reading and
analyzing case studies in
labor cost controls.
Schedule a field trip to a
local hotel or restaurant to
discuss labor cost
considerations.
* Please attach examples of your assessment tools (e.g. assignments, grading criteria, rubrics, scoring guidelines, surveys)
Department and course number:
Culinary Arts
CULIN 50
homework assignments.
70 % of students will
successfully answer
written essay questions
with fluency and
relatively few
grammatical errors.
80% of students will pass
the NRAEF ManageFirst
certification examination
with a grade of 75% or
better.
completed practice tests,
and homework
assignments. Less than
70% of students were
able to successfully
answer written essay
questions with fluency.
However, as the semester
progressed the results In
the multiple choice test
questions rose above a
70% success rate.
Less than 80% of
students passed the
NRAEF ManageFirst
certification examination
with a grade of 75% or
better.
Page 4 of 4