Culinary Arts and Hospitality Studies Department


Course NumberCourse TitleCoordinator NameAssessment StageSpring 2013 Review and Tentative Future Plans
CAHS 10Culinary Fundamentals IMark Hodgson5Details
CAHS 100Intro to HospitalityBarbara Haimes5Details
CAHS 100 summerIntro to HospitalityBarbara Haimes5Details
CAHS 10QCulinary FundamentalsRon Ng5Details
CAHS 20 A, B, CCulinary Fundamentals IIAaron Ogden5Details
CAHS 203Advanced A La Minute CookingRhea Dellimore5Details
CAHS 205Intro to WineBarbara Haimes5Details
CAHS 206 SummerEthnic CuisinesMark Hodgson3Details
CAHS 208Catering & EventsBarbara Haimes5Details
CAHS 209Restaurant AnalysisShannon Beighley1Details
CAHS 21Meat AnalysisAaron Ogden3Details
CAHS 222Beverage ManagementBarbara Haimes4Details
CAHS 24Specialty Baking and DecoratingMark Hodgson4Details
CAHS 245Food Study IClaire Muller-Moseley3Details
CAHS 30Restaurant OperationsVince Paratore5Details
CAHS 32Hospitality MarketingShannon Beighley4Details
CAHS 33Procurement and CostingRhea Dellimore5Details
CAHS 34Hospitality LawLinda C. Perez2Details
CAHS 40Work ExperienceLynda Hirose4Details
CAHS 42hotel and restaurant accountingbob marshall5Details
CAHS 43Principles of Hotel AdministrationKimberly Higgins4Details
CAHS 60 L SummerAdvanced Pastry Doughs, Batters and CreamsElizabeth Riehle1Details
CAHS 60ASous Vide CookingJames Morse4Details
CAHS 60BClassic and Modern SaucesJames Morse4Details
CAHS 60LAdvanced Pastry Doughs, Batters and CreamsMark Hodgson2Details
CAHS 60MChocolate and ConfectionsMark Hodgson2Details
CAHS 60M SummerChocolate and ConfectionsElizabeth Riehle1Details
CAHS 60NMousses: Cakes and DessertsMark Hodgson2Details
CAHS 60dPantry and the cold kitchenJohn Oakley1Details
CAHS 60eCharcuterie, forcemeats and pate'sJohn Oakley2Details
CAHS 60fcarvingJohn Oakley3Details
Assessment Stage Subtotals for CAHSStage 5: 11
Stage 4: 7
Stage 3: 4
Stage 2: 5
Stage 1: 4
Total: 31


Course NumberCourse TitleCoordinator NameAssessment StageSpring 2013 Review and Tentative Future Plans
CSST 9650Introduction to Baking and PastryElizabeth Riehle4Details
CSST 9651Advanced Baking and PastryElizabeth Riehle4Details
CSST 9660Food Technology and Dining ServiceChris Johnson5Details
CSST 9661Food Preperation and DiningMaureen Kellond3Details
Assessment Stage Subtotals for CSSTStage 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: 12
Stage 4: 9
Stage 3: 5
Stage 2: 5
Stage 1: 4
Total: 35

Assessment Stage Definitions

  1. Course has undergone at least one full closed-loop cycle, and assessment is continual.
  2. Changes are being implemented and course will be reassessed.
  3. SLO assessment data/results are being analyzed and discussed.
  4. SLO assessments are developed and in use.
  5. SLOs are developed and regularly updated.