Certificate of Completion Culiinary and Service Skills Training NC
Stage 5

Assessment Activities

Assessment Methods
  • Quizzes, exams, or homework items linked to specific learning outcomes
  • Assignments based on rubrics (such as essays, projects, and performances)
  • Direct observation of performances, practical exams, group work
Assessment DescriptionThe 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 Outcomes1) 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 Courses2
Number of Students~45

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 SummaryThe 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 AnalysisCAHS/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

In addition, passing the National Registry of Food Safety Professional test
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

Please refer to previous answers

Tentative Future Assessment Plans

Assessment TermFall 2013
Assessment Activities
  • Analysis and discussion of assessment data and next steps
  • Implementation of planned changes and reassessment
Assessment Detailstools, 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...PSLO #5: 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 PlansAlthough our PSLOs map to these ILOs, we will not be conducting assessments of them in Fall 2013.

SLO Details Storage Location

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