CAHS 20 A, B, C - Culinary Fundamentals II - Stage 5 - Aaron Ogden
Assessment
| Assessment Methods | Analysis of exam, quiz, or homework items linked to specific SLOs |
|---|---|
| Assessment Description | Students tested on specific question "What is the Danger Zone?" This helps our Chefs understand the depth of understanding students have in Sanitation and food handling. The question may be formatted in different ways - Short Answer, Multiple Choice or Essay. Data included approximately 60 students. |
| Learning Outcomes | Practice safe and sanitary food handling procedures. |
| Number of Sections | 20 A, B and C |
| Number of Instructors | 3 |
| Number of Students | 51 |
Data Analysis
| Data Shared With |
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| Data Sharing Methods |
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| Data Summary | Group 1 - 90% answered correctly Group 2 - 97.5% answered correctly Group 3 - 96.5% answered correctly Total Average for this assessment is 94.6% correct answer for "what is the Danger Zone". |
| Analysis Summary | Students in 2nd semester of Culinary Arts have demonstrated better than a 90% success rate in recognizing the temperature range for the danger zone. This confirms the students understanding of dangerous temperature ranges and will improve the overall sanitation of food service throughout our operation. |
| Next Steps Planned | No answer |
| Learning Outcomes | Refer to previous answers. |
Tentative Future Plans
| Term | Fall 2013 |
|---|---|
| Activities | Assessment (measurement) of outcomes |
| More Details | Culinary Instructors will be making an assessment of students ability to modify or adjust recipes (Recipe Conversions) and costing of various recipes (Food Cost). |
SLO Details Storage Location
- HARD COPY - In my personal filing system (my office)
- ELECTRONIC COPY - On a department web server or shared document system