Culinary Arts Assessment Information

Culinary Arts

Assessment

2017-2018 Annual Assessment Report for Hospitality Department


Associate in Applied Science Programs

  • Culinary Arts
  • Event Management
  • Hotel and Restaurant Management

 Bachelor of Business Administration Programs

  • Culinary Arts Management
  • Event Management
  • Hotel and Restaurant Management

After a 2016-2017 year of complicated and overwhelming assessment activities, the Hospitality Department streamlined assessment efforts. The redesigned approach to our department’s assessment will ensure that each Program Learning Outcome is assessed over each academic year. The following is a table created to outline the schedule of assessment and identify specific courses and instructors responsible for said assessment. The Department also discussed and agreed upon the Performance Criteria listed below.

Assessment 2017/2018 Course Schedule

 

Program Area

Fall 2017

Responsible

 

Responsible

 

 

Intro/ Reinforced

 

Mastered

 

PLO 1- Financial

Hotel/Rest

HTEL 160

HEIDI

HTEL 420

CHRIS

PLO 2- Prof. Standards

Culinary

CUL 115

BRI, JULEE, SEAN

CUL 180/280

JBF, VIC

PLO 3- Technical Proficiency

Event

EVNT 140

MIKE

EVNT 310

TRACEY

 

 

Program Area

Spring 2018

Responsible

 

Responsible

 

 

Intro/ Reinforced

 

Mastered

 

PLO 4 - Comm.

Hotel/Rest

HOSP 215

MIKE

HOSP 330

TRACEY

PLO 5 - Mgmt Function

Culinary

HOSP 130

LINDA

REST 190

SEAN

PLO 6- Industry Knowledge

Event

EVNT 240

HEIDI

EVNT 310

TRACEY


Performance Criteria:

  • Exceeding: 90-100
  • Meeting: 80-89
  • Not Meeting 0 - 69

Financial & Quantitative Operations:

Students will be able to apply and analyze financial and quantitative operations. (Hotel and Restaurant Management)

This Program Learning Outcome was assessed at the introductory level in HTEL 160: Hotel Front Office Management and Guest Accounting. Using a set of questions from a standard prescribed exam from AHLA (American Hotel and Lodging Association), students were tested on their understanding of several hotel financial functions such as forecasting room revenue, calculating occupancy rates and reviewing budgets. Results show that 60% of students are meeting or exceeding the standard. In an effort to increase this number, we will explore ways to gain access to more current data (hotel/corporate budget information).

At the mastery level, this PLO was assessed in HTEL 420: Hotel and Resort Operations. Students were tested on their abilities to calculate management functions such as Occupancy Percent, RevPAR, Labor Cost and Food Cost Percentage. On the final exam, 64% of the students assessed are meeting or exceeding the standard. In an effort to increase this number, students should be given the opportunity to practice these calculations earlier in the semester with support from increased repetition and peer tutors. It should be noted that one student, making up 7% of the assessed group, identified as ESL; it would be potentially helpful to assign a peer tutor early on.

Professional Standards:

Students will be able to exemplify professional standards. (Culinary Arts)

This Program Learning Outcome was assessed at the introductory level in CULN 115: Culinary Arts I Laboratory. Using a standard uniform checklist, students in four sections of Culinary Arts I Laboratory were subject to uniform inspection on three or four separate occasions throughout the semester. Students were evaluated based on the 12-point checklist, which includes standards for the proper culinary lab uniform. At each occurrence of inspection, approximately 60% of students were exceeding the standard, meaning they met all 12 of the checklist criteria. The faculty have discussed ways to increase student self-management of this standard and would like to install a full-length mirror outside of each laboratory classroom, along with an image and description of an exemplary student. 

Additionally, this PLO was assessed using the same tool at the mastery level in CULN 180/280: Professional Service/Professional Restaurant. At the end of the semester, 88% of the students were meeting or exceeding the standards, meaning they were successful in hitting 10 or more out of the 12 criteria. Looking at the progress made over the semester, it is encouraging to see fewer students not meeting the standard. As mentioned above, full-length mirrors and images of exemplary uniform wearers should be placed outside each kitchen or foodservice preparation area.

Request for funding:

An observation made by our faculty at a competing culinary institution was the presence of vending machines in high traffic areas. These vending machines offered students the opportunity to purchase essential items necessary to their uniform compliance such as hairnets, beard guards, hats, aprons, neckerchiefs, slides, socks and nail polish remover. This would be a great benefit to our students, who often misplace or lose these essential items and are not in close proximity to the bookstore prior to class. This would also minimize disruption to classroom instruction and student learning.

Technical Proficiency:

Students will be able to demonstrate technical proficiency relative to program area. (Event Management)

This Program Learning Outcome was assessed in the Event Management Curriculum at the introductory level in EVNT 140: Fundamentals of Sales and Networking by measuring the students’ understanding of the sales process. In order to measure this, students engaged in a variety of assessment tools, including role-play scenarios in the classroom, quiz questions and midterm exam questions.   According to the data, 75% of students exceeded the expectations and 25% of students met the expectation.  Creating other scenarios based upon “best practices” may provide for more exposure to skills necessary to understand the sales process.

At the mastery level, this PLO was assessed in EVNT 310: Meeting and Conventions Management.  Students needed to conduct and post an in-person or virtual property site tour checklist with reflections.  On the forum post, 95% of students were meeting or exceeding the standard.  Students have a strong understanding of this particular skillset, so no recommendations exist for this activity.

Employ Effective Communication:

Students will be able to employ effective communication and critical thinking skills. (Hotel and Restaurant Management)

This Program Learning Outcome was assessed in the Hotel and Restaurant Management Curriculum at the introductory level in HOSP 215: Hospitality Marketing by measuring the students’ verbal and nonverbal communication skills in a variety of sales related role-play activities.  Students’ total rate of success when measured across all tools was the basis of posted results.  According to the data, 76% of students were meeting or exceeding the standard.  In an effort to decrease the percentage (24%) approaching or not meeting the standard, the instructor will provide opportunities for additional role-play practice and provide timely quiz and exam review.

At the mastery level, this PLO was assessed in HOSP 330: Hospitality Strategic Marketing by measuring the students’ professional communication skills.  The assignment requires students to interview an industry professional.  Students were instructed to develop two insightful questions in addition to a prescribed set and share reflections on the information gained from the overall interview experience.  For this assignment, 77% of students met or exceeded the standard.  In an effort to decrease the percentage (23%) approaching or not meeting the standard, the instructor will devise a mechanism to approve industry contacts and questions prior to the interview.

Perform Managerial Functions:

Students will be able to perform managerial functions to maximize efficiency. (Culinary Arts Management)

This Program Learning Outcome was assessed in the Culinary Arts Management Curriculum at the introductory level in HOSP 130: Menu Planning & Controls by measuring the students’ ability to calculate a food cost form, with a focus on cost per portion calculations and individual ingredient cost.  On the Midterm Exam, 75% of students met or exceeded the standard.  In an effort to increase the amount of students exceeding or meeting the standard, we have identified students who struggle with basic math concepts; these students will be enrolled in a campus-wide initiative to reinforce math instruction in targeted technical areas.  The initiative pairs the core course instructor with a liberal arts and science math instructor for a remedial hour of instruction in addition to the standard three hours.

At the mastery level, this PLO was assessed in REST 290: Commercial Kitchen Layout and Design by measuring the students’ ability to forecast restaurant revenue and estimate an annual profit and loss.  The exercise showed that 62% were exceeding and 38% were not meeting this standard.  This 38% equates to three students out of a sample set of eight.  In an effort to decrease the percentage (38%) not meeting the standard, the instructor will run a workshop outside of class in conjunction with the peer supplemental instructor.

Comprehensive Industry Knowledge:

Students will be able to demonstrate comprehensive industry knowledge. (Event Management)

This Program Learning Outcome was assessed in the Event Management Curriculum at the introductory level in EVNT 240: Green and Sustainable Meetings and Events.  The students created an Event Guide that addressed sustainable practices in event planning.  In this assignment, the student had to recommend or suggest sustainable initiatives.  For this activity, 82% of the students met or exceeded the standard.  Upon reflection of the project, no action will be required.

At the mastery level, this PLO was assessed in EVNT 310: Meetings and Convention Management by measuring the students’ comprehensive knowledge of convention planning tasks.  Students are required to create an eleven month planning timeline, taking into consideration all possible details and tasks of a convention manager.  The discussion post and replies were evaluated on Spelling, Grammar and Punctuation, Understanding of Topic, Interaction and Balance of Fact or Opinion.  For the assignment, 69% of students either met or exceeded the standard.  In an effort to decrease the percentage (31%) approaching or not meeting the standard, the instructor will provide secondary assignments illustrating the importance of creating feasible and comprehensive planning timelines and also reinforcing the material in future and final project assignments.

Summary

  • Increased math in the CULN 120 and BKNG 280 courses to reinforce applied math skills.
  • Study sessions and PSI tutoring for individuals still requiring more skills practice.
  • Explore ways to incorporate the baker’s formula into HOSP 130: Menu Planning.