Program: Culinary Completed by: Chuck Steadman
Date:
February 2012
Criterion Data Analysis of Data Program Changes Planned or Already
Implemented 1. How many graduates did the program have during academic year 2010‐2011 (S10, F10, W11, Sp11)? Are there jobs available for program graduates? Number of graduates=___24____ Occupational Outlook website: www.bls.gov/oco/ Projected job outlook:Good No program changes planned 2. How many graduates responding to a survey report that they are employed in the technology or are continuing their education? Number of graduates=____16___ Number employed related to technology=___16___ Number of graduates continuing their education=_4_____ Sixteen students responded to faculty inquiries–all sixteen are employed related to the technology. Four students are continuing their education Graduating students will be encouraged to participate in Hocking College surveys. 3. How many students are enrolled in the first year of the program? Number of first year students =__147_________ Growing enrollment Recruitment efforts will continue. 4. How many students are enrolled in the second year of the program? Number of second year students =__66_________ Stable enrollment Retention efforts will continue. 5. How many students did not return to the second year (15th day of Fall term) of the program? Number completing spring quarter 2011=__66 Number of students above returning Fall 2011=__66___ Number not returning Fall 2011= ________0______
Criterion Data Analysis of Data Program Changes Planned or Already
Implemented 6. What assurances are available that the curriculum maintains relevance to the profession? Date of last OBE__12/9/2009______ OBE POG Advisory committee‐ 3/2011date/minutes Accrediting agency/approval body requirements The Culinary Program had its last OBE on December 9, 2009. Advisory Board members provide input throughout the academic year. No changes planned. 7. The aggregate score for each program outcome evaluated by graduates of the Culinary Arts program will be 3.0 or higher(on a 4 point scale) , indicating the graduates satisfaction with their Hocking College preparation for entry level work. Outcom e Aggregate 1 3.50 2 3.25 3 2.45 4 2.85 5 2.55 6 1.72 7 3.80 8 2.60 9 2.86 Overall 2.84 The overall aggregate of 2.84 fell below goal. Program Outcomes 3, 4, 5, 6, 7, 8 and 9 fell below goal. Graduating students will be encouraged to participate in Hocking College surveys. 8. The aggregate score for each Success Skill evaluated by graduates of the culinary Arts program will be 3.0 or higher (on a 4 point scale) indicating the graduates satisfaction with their Hocking College preparation for entry level work. Outcome Aggregate 1 2.60 2 3.00 3 2.65 4 2.85 5 2.66 6 3.00 7 2.66 8 2.71 The overall aggregate of 2.76 was below goal. Success Skills 1, 3, 4, 5, 7, and 8 fell below goal. Graduating students will be encouraged to participate in Hocking College surveys.
Criterion Data Analysis of Data Program Changes Planned or Already
Implemented 9. The aggregate score for each program outcome evaluated by employers of Culinary Arts program graduates will be 3.0 or higher (on a 4 point scale) , indicating the graduates satisfaction with their Hocking College preparation for entry level work. Outcome Aggregate 1 2 3 4 5 6 7 8 9 Overall No data available Graduating students will be encouraged to participate in Hocking College surveys to obtain employer contact information. 10. The aggregate score for each Success Skill evaluated by employers Culinary Arts program graduates will be 3.0 or higher (on a 4 point scale) , indicating the graduates satisfaction with their Hocking College preparation for entry level work. Outcome Aggregate 1 2 3 4 5 6 7 8 Overall No data available Graduating students will be encouraged to participate in Hocking College surveys to obtain employer contact information.
Criterion Data Analysis of Data Program Changes Planned or Already Implemented 11. The aggregate score for each skill evaluated for student projects in labs for American Regional Cuisine will be 3.5 or higher on a 5‐point scale demonstrating better‐than average student performance. Total students 70 Skill Aggregate 1. Professionalis m & Appearance 3.50 2. Sanitation & Safety 3.57 3. Organization 3.50 4. Final Product / Outcome 3.00 Overall 3.39 The overall aggregate fell below goal at 3.39. Individual skill aggregates were above goal except for the final product/outcome. Faculty will continue to emphasize skills that will lead to improvement in the final product/outcome. 12. The aggregate score for each skill evaluated for students in the final week of labs for American Regional Cuisine will be 3.0 or higher on a 5‐point scale demonstrating better‐than average to excellent student performance. Total students 68 Skill Aggregate 1. Attendance Punctuality 3.25 2. Sanitation 3.50 3. Uniforms 3.25 4. Attitude 3.50 5. Product 3.20 Overall 3.34 The overall aggregate fell above goal at 3.34. All of the individual skill aggregates were above goal. No change planned
Criterion Data Analysis of Data Program Changes Planned or Already Implemented 13. Forty ‐five (45%) of the students completing the National Apprenticeship Practical Test of the American Culinary Federation administered in the course Culinary Capstone Experience (CULA 250) will pass without remediation on the first attempt; ninety percent (90%) will pass after subsequent attempts. Number of students 1. Total number of students attempting test 43 2. Number of students requiring remediation in at least one area 34 3. Number of students requiring full remediation 8 4. Number of students passing after subsequent attempts 41 42 students required remediation related to the National Apprenticeship Practical Test of the American Culinary Federation. 98% of the students required remediation therefore the goal was not met. 95% of the students passed the test on subsequent attempts. Faculty will continue to emphasize skills and knowledge preparation needed for students to successfully pass the National Apprenticeship Practical Test on the first attempt.
Criterion Data Analysis of Data Program Changes Planned or Already Implemented 14. Ninety percent of students completing the National Apprenticeship Practical Test of the American Culinary Federation administered in the course Culinary Capstone Experience (CULA 250) will be marked “acceptable “ in sanitation skills. Number of Students 1.Total number of students attempting test 43 2. Number of students marked “acceptable” in sanitation skills 42 42 students (98%) were marked acceptable in sanitation skills exceeding the goal. Faculty will continue to emphasize sanitation skills across the curriculum. 15. Eighty percent of students completing the National Apprenticeship Practical Test of the American Culinary Federation administered in the course Culinary Capstone Experience (CULA 250) will be marked “acceptable “ in organizational skills. Number of Students 1.Total number of students attempting test 43 2. Number of students marked “acceptable” in organizational skills 41 41 students (95%) were marked acceptable in organizational skills exceeding the goal. Faculty will continue to emphasize organizational skills across the curriculum.
Criterion Data Analysis of Data Program Changes Planned or Already Implemented 16. In the National Apprenticeship Practical Test of the American Culinary Federation administered in the course Culinary Capstone Experience (CULA 250), the aggregate score for each course will be 28 points or higher (out of 40 points) and 75% of the students participating will score at goal or higher on the first attempt. Total number of students = 43 Course Aggr egate points Number at or above goal Percent at or above goal Soup 37 86.1 Fish 35 81.4 Main 38 88.3 Vegetable 37 86.1 Starch 36 83.7 Dessert 37 87.1 The overall aggregate for each course exceeded goal. Faculty will continue to emphasize “course” skills across the curriculum. 17. Students Completing the Copy of Menu One Folder in the course Culinary Capstone Experience (CULA 250) will earn a 3.5 or higher (on a 5 point scale) on the required skills indicating proficient to exemplary performance related to demonstrating math skills. Number of students 43 Aggregate 1. Recipe conversion 3.25 2. Mis en place lists for equipment & ingredients 3.75 3. Production list 3.75 4. Time Table 2.85 Overall 3.40 The overall aggregate score of 3.40 fell below goal. Math skills 1 & 2 fell below goal. Faculty will continue to emphasize math skills across the curriculum.
Criterion Data Analysis of Data Program Changes Planned or Already Implemented 18. Students completing a research paper in the course Hospitality Supervision (SUPR 117) will earn a 3.5 or higher (on a 5 point scale) on the components linked to the challenge of making the industry both globally aware and environmentally green indicating proficient to exemplary performance related to demonstrating math skills. Number of students Aggregate 1. Making the culinary industry globally aware 2. Environmentally green challenges No data available Data will be collected for the next reporting period. 19. The aggregate score for each Program Outcome evaluated by students of the Culinary Arts program on the end of program survey will be 3.5 or higher (on a 5 point scale), indicating the students satisfaction with their Hocking College preparation for entry‐ level work. Outcome Aggregate 1 2 3 4 5 6 7 8 9 Overall No data available Data will be collected for the next reporting period.
Criterion Data Analysis of Data Program Changes Planned or Already Implemented 20. The aggregate score for each Success Skill evaluated by students of the Culinary Arts program on the end of program survey will be 3.5 or higher (on a 5 point scale), indicating the students satisfaction with their Hocking College preparation for entry‐ level work. Success Skill Aggregate 1 2 3 4 5 6 7 8 Overall No data available Data will be collected for the next reporting period.
Assessment Summary 2010‐11 In addition to providing an overall summary of your findings, the annual summary is your opportunity to assess your assessment tools. Please answer the questions below: Response 1. Having conducted your annual assessment of student learning for your program, what goals have you set for the next year to increase the success of your students in meeting their outcomes? Please describe your action plan. Maintain a consistent grading and evaluation scale system with better record keeping of data. Increase student awareness of skills and how they relate to greater consistency of scores during weekly projects as well as critical evaluation periods. 2. Using the criterion from the program plan, were you able to provide sufficient evidence that your students are meeting all program and general education (Success Skills) outcomes of your program? No, there is a necessity to increase the measured areas for each of the Success Skills. Also, a better system of data research in the area of graduates and employers should be implemented. 3. In what areas were you not able to provide sufficient evidence that your students are meeting the program and general education (Success Skills) outcomes of your program? Survey responses indicate a wide swing of information related to evidence collection for the Success Skills, also having no employer responses limits the interpretation of any student or graduate results. 4. What changes can you make to your plan that will provide stronger evidence of your students’ ability to meet their program and general education outcomes? A complete restructuring of the data mining process along with stronger systems of research control and a consistent storage of data will be the first steps of creating a more efficient level of evidence collection.
