Major Food Service Managment
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
  • Student self-assessments (such as reflective journals and surveys)
  • Student satisfaction surveys
  • Capstone projects or final summative assignments
  • External data
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 Courses15; 11 credit and 4 non-credit
Number of Students~220

Data Analysis

Data Shared With
  • Faculty and staff within the same program (at CCSF)
  • Faculty and staff within the same department
  • Faculty and staff from across the college
  • Students
Data Sharing Methods
  • Face-to-face meetings
  • Email
  • Website review and commentary
Data SummaryPSLO # 1 and 2

An average of 94.1% of students achieved a grade of 70% or higher on all Quizzes, Assignments, and Exams dealing with PSLO #1.

An average of 93.8% 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
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

Changes

Details

We refined the course level SLO reporting sheet used by all faculty in the department.

Learning OutcomesNone. But the modification made the data reporting process clearer

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 Details1) 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...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...PSLO #8: Demonstrate an understanding of the knowledge needed to be a supervisor in the hospitality industry.
I.C. Locate, retrieve, and evaluate information...PSLO# 6: Use industry specific technology to retrieve, create, organize, and communicate information in ways tht inform and enhance individual and organizational performance
Fall 2013 ILO Assessment PlansYes we plan to assess one of the above-mapped SLOs in Fall 2013.

SLO Details Storage Location

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