CAHS 21 - Meat Analysis - Stage 3 - Aaron Ogden

Assessment

Assessment Methods

Analysis of exam, quiz, or homework items linked to specific SLOs

Assessment Description50 students were assessed on their ability to identify various cuts of Beef, Veal, Pork and Lamb from standardized animal maps developed by the North American Meat Association.

Questions were to identify specific cuts like: Chuck, Sirloin, Tenderloin and Round form Beef. Shoulder, Rack, Breast and Leg from Veal and Lamb. Identify the Boston Butt, NY Picnic, Loin, Fresh Ham and Belly from Pork.

A total of 28 Questions for identification were asked.
Learning OutcomesIdentify the various cuts of Beef, Pork, Veal and Lamb.
Number of Sections1
Number of Instructors1
Number of Students50

Tentative Future Plans

TermFall 2013
Activities
  • Assessment (measurement) of outcomes
  • Analysis and discussion of assessment data and next steps
More DetailsContinue to analyze and assess the same learning outcome to confirm each class is showing similar results and then move on to other SLO's.

SLO Details Storage Location

Additional Highlights

Monitoring this outcome provided a result of 85% of students show they can accurately identify the parts of commonly butchered animals. This will help them accurately communicate with meat purveyors and industry buyers.

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