CAHS 21 - Meat Analysis - Stage 3 - Aaron Ogden
Assessment
Assessment Methods | Analysis of exam, quiz, or homework items linked to specific SLOs |
---|---|
Assessment Description | 50 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 Outcomes | Identify the various cuts of Beef, Pork, Veal and Lamb. |
Number of Sections | 1 |
Number of Instructors | 1 |
Number of Students | 50 |
Tentative Future Plans
Term | Fall 2013 |
---|---|
Activities |
|
More Details | Continue 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
- HARD COPY - In my personal filing system (my office)
- ELECTRONIC COPY - On a department web server or shared document system