Culinary Arts and Hospitality Studies Department
CAHS
| Course Number | Course Title | Coordinator Name | Assessment Stage | Spring 2013 Review and Tentative Future Plans |
|---|---|---|---|---|
| CAHS 10 | Culinary Fundamentals I | Mark Hodgson | 5 | Details |
| CAHS 100 | Intro to Hospitality | Barbara Haimes | 5 | Details |
| CAHS 100 summer | Intro to Hospitality | Barbara Haimes | 5 | Details |
| CAHS 10Q | Culinary Fundamentals | Ron Ng | 5 | Details |
| CAHS 20 A, B, C | Culinary Fundamentals II | Aaron Ogden | 5 | Details |
| CAHS 203 | Advanced A La Minute Cooking | Rhea Dellimore | 5 | Details |
| CAHS 205 | Intro to Wine | Barbara Haimes | 5 | Details |
| CAHS 206 Summer | Ethnic Cuisines | Mark Hodgson | 3 | Details |
| CAHS 208 | Catering & Events | Barbara Haimes | 5 | Details |
| CAHS 209 | Restaurant Analysis | Shannon Beighley | 1 | Details |
| CAHS 21 | Meat Analysis | Aaron Ogden | 3 | Details |
| CAHS 222 | Beverage Management | Barbara Haimes | 4 | Details |
| CAHS 24 | Specialty Baking and Decorating | Mark Hodgson | 4 | Details |
| CAHS 245 | Food Study I | Claire Muller-Moseley | 3 | Details |
| CAHS 30 | Restaurant Operations | Vince Paratore | 5 | Details |
| CAHS 32 | Hospitality Marketing | Shannon Beighley | 4 | Details |
| CAHS 33 | Procurement and Costing | Rhea Dellimore | 5 | Details |
| CAHS 34 | Hospitality Law | Linda C. Perez | 2 | Details |
| CAHS 40 | Work Experience | Lynda Hirose | 4 | Details |
| CAHS 42 | hotel and restaurant accounting | bob marshall | 5 | Details |
| CAHS 43 | Principles of Hotel Administration | Kimberly Higgins | 4 | Details |
| CAHS 60 L Summer | Advanced Pastry Doughs, Batters and Creams | Elizabeth Riehle | 1 | Details |
| CAHS 60A | Sous Vide Cooking | James Morse | 4 | Details |
| CAHS 60B | Classic and Modern Sauces | James Morse | 4 | Details |
| CAHS 60L | Advanced Pastry Doughs, Batters and Creams | Mark Hodgson | 2 | Details |
| CAHS 60M | Chocolate and Confections | Mark Hodgson | 2 | Details |
| CAHS 60M Summer | Chocolate and Confections | Elizabeth Riehle | 1 | Details |
| CAHS 60N | Mousses: Cakes and Desserts | Mark Hodgson | 2 | Details |
| CAHS 60d | Pantry and the cold kitchen | John Oakley | 1 | Details |
| CAHS 60e | Charcuterie, forcemeats and pate's | John Oakley | 2 | Details |
| CAHS 60f | carving | John Oakley | 3 | Details |
| Assessment Stage Subtotals for CAHS | Stage 5: 11 Stage 4: 7 Stage 3: 4 Stage 2: 5 Stage 1: 4 Total: 31 |
CSST
| Course Number | Course Title | Coordinator Name | Assessment Stage | Spring 2013 Review and Tentative Future Plans |
|---|---|---|---|---|
| CSST 9650 | Introduction to Baking and Pastry | Elizabeth Riehle | 4 | Details |
| CSST 9651 | Advanced Baking and Pastry | Elizabeth Riehle | 4 | Details |
| CSST 9660 | Food Technology and Dining Service | Chris Johnson | 5 | Details |
| CSST 9661 | Food Preperation and Dining | Maureen Kellond | 3 | Details |
| Assessment Stage Subtotals for CSST | Stage 5: 1 Stage 4: 2 Stage 3: 1 Stage 2: 0 Stage 1: 0 Total: 4 |
Assessment Stage Grand Totals for Culinary Arts and Hospitality Studies:
Stage 5: 12Stage 4: 9
Stage 3: 5
Stage 2: 5
Stage 1: 4
Total: 35
Assessment Stage Definitions
- Course has undergone at least one full closed-loop cycle, and assessment is continual.
- Changes are being implemented and course will be reassessed.
- SLO assessment data/results are being analyzed and discussed.
- SLO assessments are developed and in use.
- SLOs are developed and regularly updated.