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 117 Food Sanitation & Safety
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
Course Intended Outcomes
1.
Identify microorganisms,
symptoms and illnesses related
to food spoilage and foodborne illnesses, and prevention
techniques.
1
2.
Demonstrate good personal
hygiene and health habits in
addition to cleaning and
sanitizing equipment,
facilities, and work areas.
1
3.
Select proper cleaners and
sanitizers and their proper use
and storage in the food
industry.
1
Means of Assessment and Criteria
for Success
Means: Multiple choice quiz.
Criteria: Students will score 75% or
better on said questions on the
SERVSAFE certification exam
produced by National Restaurant
Association, identifying
microorganisms, symptoms and
illnesses relate d to food spoilage and
food-borne illnesses, and, prevention
techniques.
Means: Multiple choice quiz.
Criteria: Students will score 75% or
better on said questions on the
SERVSAFE certification exam
produced by National Restaurant
Association, assessing personal
hygiene and sanitation skills.
Means: Multiple choice quiz.
Criteria: Students will score 75% or
better on said questions on the
SERVSAFE certification exam
produced by National Restaurant
Association, selecting, proper cleaners
and sanitizers, and, identifying their
proper use and storage in the food
industry.
Summary of Data
Collected
Of 36 Students, 25
students (69%) scored
75% or above (Spring
2011).
Use of Results
Create in-class weekly review activity to
reinforce concepts associated with
SERVSAFE food handling practices.
Of 36 Students, 25
students (69%) scored
75% or above (Spring
2011).
Create in-class weekly review activity to
reinforce concepts associated with
SERVSAFE food handling practices.
Of 36 Students, 25
students (69%) scored
75% or above (Spring
2011).
Create an in-class weekly review activity
to reinforce concepts associated with
SERVSAFE food handling practices.
CLNART 117 - 1
1
4.
Determine use of acceptable
procedures when preparing
potentially hazardous foods to
include time/temperature
(TDZ) principles.
1
5.
Identify the location, data,
uses, and the handling
requirements of hazardous
materials in accordance with
the Material Safety Data Sheet
(MSDS).
Means: Multiple choice exam.
Criteria: Students will score 75% or
better on said questions on the
SERVSAFE certification exam
produced by National Restaurant
Association, identifying acceptable
procedures when preparing potentially
hazardous foods, including
time/temperature (TDZ) principles.
Means: Multiple choice exam.
Criteria: Students will score 75% or
better on SERVSAFE certification
exam produced by National
Restaurant Association, identifying
location, data, uses, and handling
requirements of hazardous materials in
accordance with the Material Safety
Data Sheet (MSDS).
Of 36 Students, 25
students (69%) scored
75% or above (Spring
2011).
Create an in-class weekly review activity
to reinforce concepts associated with
SERVSAFE food handling practices.
Of 36 Students, 25
students (69%) scored
75% or above (Spring
2011).
Create an in-class weekly review activity
to reinforce concepts associated with
SERVSAFE food handling practices.
CLNART 117 - 2