CHANGES BEING MADE AS A RESULT OF ASSESSMENT:
Continue implementing the strategies introduced in spring ’02 to improve student success: 75% pass rate on exams, 100% competency on math proficiency, mandatory standardized tests for progression, and the reading proficiency requirement for admission (CPT > 80).
Online computer testing and remediation was implemented to increase student knowledge and improve computer skills. Students are encouraged to obtain an email address either on their own computer or in the campus computer lab in order to communicate with faculty and their peers. ERI Total testing communication is also done online.
Graduates of the Arizona Western College Culinary Arts Certificate Program will be prepared for mid-level employment in the foodservice industry.
The three competencies assessed in 2002 were:
Graduates will provide safe/sanitary foodservice.
Graduates will execute moist and dry methods of cooking.
Graduates will have the professional attitude and commitment necessary for successful employment in the food service industry.
EXPECTED OUTCOMES AND EVIDENCE OF ATTAINMENT:
100% of the students will successfully pass the Food Handlers Test.
100% (5/5) passed the Food Handlers Test.
Students will complete a capstone project: producing a variety of cooked items which participants in the Class Act Dining Room will rate as acceptable.
100% (5/5) graduates produced a Capstone project in each of the preparation areas and received acceptable or better ratings in Class Act Dining Room.
Students will be surveyed about their ability to perform required tasks.
Did not conduct survey.
Students will compile a portfolio with documentation of skills mastered and a resume.
The portfolios were not completed.
80% of the students will have some experience (voluntary or paid) in the foodservice industry by completion of the certificate.
100% (5/5) had some experience through our contracts for field placement with local restaurants.
40% (2/5) had paid experience.