CSST 9651 - Advanced Baking and Pastry - Stage 4 - Elizabeth Riehle
Assessment
| Assessment Methods | Analysis of exam, quiz, or homework items linked to specific SLOs |
|---|---|
| Assessment Description | Asked a question about the Danger Zone on three tests given at the beginning, middle and end of the semester. For example: What is the Danger Zone? What is the maximum time you can wear a pair of gloves during continuous use? |
| Learning Outcomes | Develop and improve upon the basic skills of quality baking and pastry making |
| Number of Sections | 1 |
| Number of Instructors | 1 |
| Number of Students | 10 |
Data Analysis
| Data Shared With | Faculty and staff within our department |
|---|---|
| Data Sharing Methods | Face-to-face meetings |
| Data Summary | 80% of students answered the question correctly on the first test 90% of students answered the question correctly on the second test 90% of students answered the question correctly on the third test |
| Analysis Summary | Food safety is taught intensely at the beginning of the semester, and students should/must be able to retain their mastery of the material throughout the semester. |
| Next Steps Planned | No answer |
| Learning Outcomes | No answer |
Tentative Future Plans
| Term | Fall 2013 |
|---|---|
| Activities | Revision of outcomes and assessment methods (measurements) |
| More Details | Currently, students must perform a series of practical skills to demonstrate their mastery of various techniques. They currently can pass/fail. Planning to refine that grading to 0,1, or 2 in order for students to see their progress as they try to improve their grade. |
SLO Details Storage Location
HARD COPY - In my personal filing system (my office)