CAHS 10 - Culinary Fundamentals I - Stage 5 - Mark Hodgson
Assessment
Assessment Methods |
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Assessment Description | Recipe conversions answered with written information (long-hand), and assessed by Scantron or multiple choice examinations. Working within time constraints assessed by observation supported by rubrics. |
Learning Outcomes | C. Work within time constraints I. Convert recipe formulas to greater or lesser amounts J. Calculate and analyze food-cost. |
Number of Sections | 1 |
Number of Instructors | 2 |
Number of Students | -40 |
Data Analysis
Data Shared With |
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Data Sharing Methods |
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Data Summary | For recipe conversion examinations 35 out of 39 students achieved a 75% score or better with one instructor and an average of 71% of the students answered a multiple choice correctly with the other instructor. For the food-cost analysis 78% of the students achieved a passing score on a homework assignment. For working within time constraints the majority of the students achieved the goal on a daily basis, but improvement is needed overall. |
Analysis Summary | For recipe conversions and food-cost analysis students have achieved the outcomes if they achieve 75% scores or better on the exams and assignments. For the outcome regarding working within time constraints students must finish their assigned tasks for the day before the end of class, including cleaning of their work stations. |
Next Steps Planned | For this next semester both instructors will create new/updated handouts and practice exams to give the students additional exposure to both of the math related Learning Outcomes. We will also facilitate the forming of study groups within the class for those that need additional assistance. For the time constraint Learning Outcome both instructors will provide a new "helpful hints" handout, more explicit rubrics, as well as additional "coaching" to individuals needing to improve. |
Learning Outcomes | C. Work within time constraints I. Convert recipe formulas to greater or lesser amounts. J. Calculate and analyze food-cost. |
Tentative Future Plans
Term | Spring 2014 |
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Activities |
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More Details | Will be implementing changes this coming semester as outlined above and assessing their effectiveness. |
SLO Details Storage Location
HARD COPY - In my personal filing system (my office)