NUTR 51 - Nutrition for Culinary Arts - Stage 5 - Trinh Tran

Assessment

Assessment Methods
  • Analysis of exam, quiz, or homework items linked to specific SLOs
  • Assignments based on rubrics (such as essays, projects, and performances)
Assessment DescriptionTests that covered all SLOs.

Assignment analyzing ability to use food composition database, diet analysis project.
Learning OutcomesALL
Number of Sections1
Number of Instructors1
Number of Students60

Data Analysis

Data Shared With

Faculty and staff within our department

Data Sharing Methods

Face-to-face meetings

Data SummaryApproximately 82% of students received an average of A, B, or C on all tests and assignments that covered SLOs.
Analysis SummaryStudents achieved A, B, or C grades if they achieved 70% or better on tests and assignments.

A: 90 to 100%

B: 80 to 89%

C: 70 to 79%

D: 60 to 69%

F:59 or below
Next Steps PlannedFor students who have less than a C as their midterm grade, one-on-one tutoring will be offered. In addition, extra study guides will be provided.
Learning OutcomesAll

GE Area C Details

Learning OutcomesNo answer
Number Students: ProficientNo answer
Number Students: DevelopingNo answer
Number Students: No EvidenceNo answer
CriteriaNo answer
Extra DetailsNo answer

Tentative Future Plans

TermFall 2013
Activities
  • Assessment (measurement) of outcomes
  • Analysis and discussion of assessment data and next steps
More DetailsUse of i-clickers to assess understanding of previous and current lecture material during class period. Discussion of students' understanding based on i-clicker results.

SLO Details Storage Location

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