HOEC 100: Foodways, Nutrition & Health
Stage 5
Lisa Yamashiro

Basic Information

Number of Outcomes4
Number of Outcomes Assessed4
Assessment FrequencyEvery year
Analysis FrequencyEvery year
Detail LinkLink

Course Information

Number of Course Sections1
Number of Instructors1

Improvement Details

Details1. Revised the course outline to reflect new course identifier for Fall 2014 (Consumer Ed Department is merging with Health Education Department), and refined/streamlined the course SLOs. Approved by Curriculum Committee in Fall 2013.

2. This fall made HOEC 100 a tech-enhanced course, a valuable improvement to keep course content organized and easily accessible for students. Also used the questionnaire feature of Insight to gather course evaluation data and students' self-assessment of mastery of course SLOs.

Assessment Methods

Methods1. Administered national food safety certification exam (National Registry of Food Safety Professionals). 78% of students scored 75% or higher and are certified at the food safety manager level. Aligns with SLO D.

2. Course evaluation survey administered via Insight, for students to reflect and self-evaluate their mastery of course SLOs and to share relevant feedback. For each of the SLOs, students were asked to rate themselves on how well they think they achieved the SLO based on a scale of 1(lowest) to 10(highest).

Assessment Data Discussion and Analysis

TermFall 2013
How and With WhomStudents and department chair
Number Assessed23
Data SummaryBased on the course evaluation survey results: (our benchmark goal is a rating of 7 or higher based on a scale of 1-lowest to 10-highest)

1. For SLO A (examine and compare general influences of social, economic, cultural, religious and psychological factors on food behavior and health outcomes in diverse communities), 100% of students gave a rating of 7 or higher on achievement of the SLO

2. For SLO B (develop and demonstrate multicultural competency as related to food), 100% of students gave a rating of 7 or higher

3. For SLO C (Plan healthy meals by integrating knowledge of nutrition, cultural food habits, food safety and sanitation, and food budgeting), 86% of students gave a rating of 7 or higher

4. For SLO D (Integrate knowledge of foodborne illness related to time and temperature control, personal hygiene, purchasing and receiving, prevention of food contamination at all stages of food handling, and procedures for cleaning and sanitizing to meet the FDA Model Food Code requirements as the “person in charge”), 83% of students gave a rating of 7 or higher

In addition, 78% of students passed the national food safety certification exam by the National Registry of Food Safety Professionals with a passing score of 75% or higher.
Planned ImprovementsContinue to add new resources and refine assignments and assessments as needed. Cultural foodways presentations by students continue to be an excellent capstone project.

Based on survey and student feedback (difficulty in ordering food safety textbook, content too simplified), next time consider changing to a more comprehensive food safety textbook to align better with the certification exam.
Program Review LinkYes, the above future improvements require resources that will be requested during the next annual PROGRAM REVIEW cycle. Examples: additional staff, equipment, software, consulting services, etc.

Future Plans

TermFall 2014
ActivitiesImplementation of planned changes and reassessment
Detailscontinue to re-assess
HighlightsNo answer

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