APPR 9710 - Meatcutting Apprenticeship - Stage 4 - Dean David Yee
Assessment
| Assessment Methods | Analysis of exam, quiz, or homework items linked to specific SLOs |
|---|---|
| Assessment Description | 75% of students in Meatcutting apprenticeship were correct in answering SLO #1 (Students will be able to identify, describe, and demonstrate safety practices related to their Trade work requirements in compliance with CAL OSHA and EPA requirements.) and SLO#2 (Students will be able to explain and demonstrate and utilize the basic elements of industrial machinery as well as basic tools related to their Trade.) ;SLO#3 (Analyze, interpret, and apply concepts, measurements and codes related to their trade.) in their final exams. |
| Learning Outcomes | SLO#1 - Identify, describe and demonstrate safety practices, sanitation and health practices for meat cutting including First Aid; Identify and demonstrate the use and safe practices with butcher's tools, knives, saws, including care, cleaning and maintenance. SLO#2 -Identify and demonstrate the use and safe practices with butcher's tools, knives, saws, including care, cleaning and maintenance. SLO#3- Identify and describe the common types and "cuts" of meat, fish, and poultry used in the Meat Cutting Trade. |
| Number of Sections | 1 |
| Number of Instructors | 1 |
| Number of Students | 8 students |
Tentative Future Plans
| Term | meeting to be scheduled for further discussion |
|---|---|
| Activities |
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| More Details | Do teleconference, email to discuss significance of the assessment data from spring 2013 semester. |
SLO Details Storage Location
HARD COPY - In a department filing system (department office)