Program SLO Activity Details

Certificate of Completion Baking and Pastry NC Certificate
Stage 5

Assessment Activities

Assessment Methods	Quizzes, exams, or homework items linked to specific learning outcomes Direct observation of performances, practical exams, group work
Assessment Description	The department decided to focus on two PSLO listed in box 3c. Faculty members created different assessment methods / data capturing tools, but decided to have the same criteria to show proficiency. For example, in CAHS 100 the assessment tool was formula quiz mapped to PSLO 2, with the criteria being 80% of the students will score 80% or better. See “future plans” for examples.
Learning Outcomes	1) Apply the concepts and techniques of sanitation, personal hygiene, and professional attire to hospitality environments. 2) Demonstrate costing principles and trends to profitably operate hospitality establishments
Number of Courses	2
Number of Students	~30

Data Analysis

Data Shared With	Faculty and staff within the same program (at CCSF) Faculty and staff within the same department
Data Sharing Methods	Face-to-face meetings
Data Summary	PSLO # 1 and 2 The majority of students achieved a grade of 70% or higher on all Quizzes, Assignments, and Exams dealing with PSLO #1. The majority of students achieved a grade of 70% or higher on all Assignments and Exams dealing with PSLO #2
Data Analysis	CAHS/CSST faculty determined the Means of assessment: Quizzes, In-class exams, lab practicals, etc. The faculty also decided the Criteria: 70% proficiency in the course level SLO and PSLO
Next Steps Planned	The data shows both PSLO are being achieved with high proficiency. As a result, there aren’t any changes on the program level. However, the department SLO assessment reporting sheet was modified which should help reporting SLO/PSLO data, making it easier to see across the programs. For example, a new section titled “examples” will help internal dialog.
Learning Outcomes	Refer to previous answers

Tentative Future Assessment Plans

Assessment Term	Fall 2013
Assessment Activities	Analysis and discussion of assessment data and next steps Implementation of planned changes and reassessment
Assessment Details	1) A department wide meeting will be held, with the major focus being SLO/PSLO mapping, assessment tools, outcomes, analysis and plans for change where needed. 2) In spring 2014, the department is set to renew its ACF (American Chefs Foundation) accreditation. As a result, we are compiling an in-depth program review which may lead to changes to maintain accreditation. The department may add/modify current SLO/PSLO based on ACF recommendations. 3) The department SLO assessment reporting sheet was modified in Fall 2013 as a result of our Fall SLO retreat.

ILO Alignment and Assessment Plans

I.A. Use reason and creativity...	Demonstrate the skills and behaviors required during customer service to analyze, judge, and act in ways the contribute to guest satisfaction.
I.B. Apply diverse viewpoints...	No answer
I.C. Locate, retrieve, and evaluate information...	No answer
Fall 2013 ILO Assessment Plans	Although our PSLOs map to these ILOs, we will not be conducting assessments of them in Fall 2013.

SLO Details Storage Location

HARD COPY - In my personal filing system (my office)
HARD COPY - In a department filing system (department office)
ELECTRONIC COPY - In my electronic filing system (hard drive or web server)
ELECTRONIC COPY - On a department web server or shared document system

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