CAHS 24 - Specialty Baking and Decorating - Stage 4 - Mark Hodgson
Assessment
| Assessment Methods |
|
|---|---|
| Assessment Description | As this is a pastry class, rubrics are used to provide students with models of the quality of work required to earn a given grade for each of the projects throughout the semester. This assessment is arrived at through direct observation and discussion with students. |
| Learning Outcomes | B. To develop and improve on basic skills and techniques of quality pastry and dessert making. C. To learn and develop professional production techniques. D. To prepare items and plan menus appropriate for buffets and special occasions. |
| Number of Sections | 1 |
| Number of Instructors | 1 |
| Number of Students | 25 |
Data Analysis
| Data Shared With | Faculty and staff within our department |
|---|---|
| Data Sharing Methods | Face-to-face meetings |
| Data Summary | 72% of students achieved a grade of A (90% or above), the remainder received at least 80%. |
| Analysis Summary | Grades on the final project assignment higher than 80% successfully demonstrated the ability to plan a dessert/s for a menu or buffet employing professional production techniques. |
| Next Steps Planned | In the Fall 2013 semester this class will not be taught; in its place a series of 1-unit, single subject pastry course will be taught. However, I will be creating a series of rubrics through which I will assess students performance in these courses. The course outlines for these "new" courses have a new set of outcomes which I will address in the next round of assessment. |
| Learning Outcomes | see above |
Tentative Future Plans
| Term | will not be taught |
|---|---|
| Activities | see above |
| More Details | Will be assessing new 1 -unit courses that start in Fall 2013 that will be taught in place of CAHS 24. |
SLO Details Storage Location
HARD COPY - In my personal filing system (my office)