Culinary/Hospitality Management 2019-2020 – JSCC Monitoring Report SACSCOC

Student Level Outcomes

Intended Outcomes	Means of Assessment	Criteria for Success	Summary & Analysis of Assessment Evidence	Use of Results
SLO 1: Demonstrate an understanding of the hospitality industry and career opportunities in the field and articulate the duties of hospitality management.	Evaluation 1: Industry Career Portfolio Project CUA 101	Eval 1: 80% of students will complete project scoring 75% or better on a scale of 1-100.	Summary: Fall 2019 25/30 completed 5/30 did not 83% completed with 80% average score 16 % did not complete Spring 2020 30/35 complete 5/35 did not complete 83% complete with 80% average score 16% did not complete	Observations/Changes based on previous cycle (18-19): The assessment used shows an understanding by the students. Some students did not complete the project and stopped coming to class. Instructors will move the due date to later in the semester to allow for more time to explain the requirements of the project. Observations/Changes based on current cycle (19-20): Instructors changed due dates on projects to help students to keep track of assignments. As additional help, instructors will send out email reminders of due dates.
SLO 2: Describe the traditional components of hospitality management (planning, organizing, coordination, staffing, directing, controlling, and evaluating).	Evaluation 2: Management Interview Project HMM 105s	Eval 2: 100% of students submitting project will score 75% or better on a scale of 1-100.	Summary: Spring 2020 58% of students 10/17 completed project with a score of 86% or better. Summer 2020 89% of students (8/9 actively participating completed project scoring 75% or better on a scale of 1-100.	Observations/Changes based on previous cycle (18-19): Instructors will focus on the importance of project completion and following instructions, as these two aspects demonstrate the skills necessary for management leadership. There continues to be a struggle to motivate students to complete online courses. A work at your own pace approach was utilized this year with mixed results. Students were not required to adhere to specific deadlines regarding the assessment during the semester, and the entire project was due within the last two weeks of class. The mixed results are documented in the low rate of completion 58%. Going forward, we will eliminate this method and require initial part of assignment to be due by week 6 of class. Observations/Changes based on current cycle (19-20): In Spring 2020, this class finished online. Instructors will continue to stress through email and course lecture the importance of project completion and following directions. A change will be made to the course this year to implement a week 6 deadline for the first part of project.The required viewing of a video explaining the project will be added.
SLO 3: Articulate the skills needed for customer service, styles of service, and dining room procedures.	Evaluation 3: Critical Thinking Case Studies, 2 Total CUA 180	Eval 3: 80% of students will score 70% or better on the project.	Summary: Summer 2020 2 sections offered remotely/online Section 1: 80% (4 out of 5) students scored 70 or better, 1 student was late submitting assignment. Section 2: 89% (8 out of 9) students scored 70 or better, 1 student did not complete full assignment. 86% (12 out of 14) of students completing serving evaluation scored 80% or better.	Observations/Changes based on previous cycle (18-19): Instructors changed the needed number of successful students from 100% to 80%. The standard was changed from 80% success to 70% success to reflect a more realistic percentage for customer service skill sets. Instructors will continue to challenge students to go above and beyond guest expectations by having them dine at and rate a restaurant. Observations/Changes based on current cycle (19-20): To adapt the class for online-only instruction, the assessment project changed to consist of 2 case studies showcasing students’ ability to think critically in real-life, hospitality customer service situations.
SLO4: Demonstrate skills in knife, tools and equipment handling and apply principles of food preparation to produce a variety of food products.	Evaulation 4 CUA 110 Escoffier History Project	Eval 4: 100% of students completing Project will score 80% or better	Fall 2019 – CUA 110, Online, 9 out of 9-100% completed with 87% or better, Fall 2019-CUA 110, Jefferson 13 of 21 62 %, scored 75% or better. Shelby 8/21, 38%, did not complete project. Spring 2020- 11/14-79% completed project 79% passed with a 72% score 3/14, 21% did not complete project	Observations/Changes based on previous cycle (18-19): The assessment used in the class works well. Instructors will consider changing the assessment tool to My Lab software. Instructors will continue to evaluate My Lab. The biggest challenge is getting students to submit the project. Observations/changes based on current cycle (19-20): Instructors decided against changing the assessment tool to MyLab software at this time due to complexity of data. It is necessary to streamline the information first before we validate student success. The Fall 2019 Online students did well on the project, accomplishing 100% completion. The Fall 2019 Shelby Campus students had 38% non-completion of the project. Some stopped coming to class before the due date, while others just did not turn it in after several reminders in class. Instructors will reinforce through class discussions and one-on-one student advising proper report formatting (source page, assignment requirements, due dates).
SLO5: Apply the fundamentals of baking and pastry science to the preparation of a variety of products.	Evaluation 5: CUA 204 Baking Practical	Eval 5: 100% of students taking the practical will score 70% or better completing baking practical on a scale of 1-100	Fall 2019 100% of students 9 out of 9 scored 85% or better on the final practical exam. Spring 2020 0 % of students 14 out of 14 scored 0 or better on baking practical	Observations/Changes based on previous cycle (18-19): The goal for our students is to present a product that is ‘of industry standards’ as defined by the American Culinary Federation. This is done through adherence to time management and presentation of a final product. Instructors will change the amount of attention each student recieves in labs on developing these skills by elimination of outdated products and introduction of more in-demand product. This is relevant to industry trends and should prove beneficial. Observations/changes based on current cycle (19-20) In Fall 2019, students continued to demonstrate quality skills in this class. Instructors will consider decreasing the allotted time needed to complete products which should streamline and hone time-management skills. The Spring 2020 class finished online. The final practical was omitted to accommodate this abrupt change. Students demonstrated knowledge through participation in blackboard activities. This change was unexpected, and resulted in zero completions of the baking pratical because students were unable to come to campus.
SLO 6: Articulate the characteristics functions and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage	Evaulation 6: CUA 111 FAD diet report Healthy recipe project	Eval 6: 75% students will score 80% or better on FAD diet report using scale of 1-100 75% students will score 80% or higher on Healthy recipe project using scale of 1-100	Fall 2019 94% (15 out of 16) of students completing Healthy Recipe project- report scored 75% or better 15 out of 16 scored 75 % or better on final exam Spring 2020 94% 17 out of 18 completed the Fad Diet 100% 18 out of 18 completed Healthy Recipe project successfully	Observations/Changes based on previous cycle (18-19): Instructors decided to increase the use of PowerPoint technology to include recording presentations and presenting them online. Students have been receptive to new teaching components added to the class. To keep abreast of current trends, the instructor plans to enroll in a Plant-based Nutrition course, to ensure concepts and current trends are passed along to students. Selected articles will be included in the curriculum and students will be required to read and post comments in Blackboard. Observations/changes based on current cycle (19-20): The instructor was able to complete the online course in Plant-based Nutrition. In Fall 2019, the benchmark was met and instructors added new components to the class through assignments or online projects, to ensure new trends in dietary management are updated. For this academic year, instructors changed the assessment tool from a Final exam to a Healthy Recipe Project.
SLO 7: Articulate the overall concept of purchasing and receiving practices in quality foodservice operations.	Evaluation 7: CUA 213 Purchasing Project	Eval 7: 75% of students will complete project scoring 80% or better on a scale of 1-100	Fall 2019- 100% ,8 out of 8 students completed project scoring 90% or better Spring 2020- 73%, 19 out of 26 students completed project scoring 90% or better Summer2020 80% of students9-11 scored 85% or better on the final project costing	Observations/Changes based on previous cycle (18-19): Instructors would like to include professional guest speakers from the industry. They provide enriching learning opportunities and additional practical examples based on real-life situations. Instructors will continue to teach students the importance of effective purchasing and recipe costing. Observations/changes based on current cycle (19-20): In Fall 2019, 8 out of 8 students completed the costing project and scored 92% or better. Instructors will continue to teach students the importance of effective purchasing and recipe costing. Instructors were able to incorporate guest speakers which gives students a real-world outlook on how effective purchasing helps build successful business. In Spring 2020, the assessment was not met. 73% of students completed the costing project and scored 90% or better. This spring semester was different due to the pandemic and the transition to online instruction. A higher rate of withdrawal and failure was observed. Going forward, instructors will provide better student feedback, clearer instructions, and more online resources.
SLO 8: Demonstrate an understanding of the basic principle of sanitation and safety and to be able to apply them in the foodservice operations.	Evaluation 8: CUA 112s ServSafe Industry Certification	Eval 8: 75% student will pass Servsafe certification	Fall 2019- 90% 21/28 scored 85% or better on final project. Spring 2020- 33%, 1 out of 3 Pass rates on certification test. Jefferson campus 20%, 2 out of 10 pass rates on certification test.	Observations/Changes based on previous cycle (18-19): There continues to be a struggle for our students to obtain a successful pass rate on the Servsafe exam. With this in mind, instructors decided that they will concentrate on the preparation of the exam and the student's success. This will be accomplished through My Lab, which is a comprehensive tool for increasing student's knowledge. Instructors continue to stress importance of exam which is necessary for employment. Instructors added Servsafe MyLab, which increased certification scores. Observations/changes based on current cycle (19-20) In Fall 2019 scores improved over the previous summer. Instructors continued to stress the importance of the exam which is necessary for employment. In Spring 2020, instruction transitioned online. Instructors will change the assessment tool to the Mylab exercises, in hopes of increasing the pass rate on the ServSafe exam.
SLO 9: Demonstrate a familiarity with varieties of beverages and different types of beverage service.	Evaluation 9: CUA 210 Beverage Expo Project-Students are evaluated in four areas on a scale of 1-100 points Area 1- Completeness of topic covered Area 2- Presentation Area 3- Creativity Area 4-Degree of effort	Eval 9: 75% students completing project will score 80% or better on beverage expo project 75 % or better will pass industry certification test	Summer 2020 100% 16 out of 17 completed projects scoring 80% or better. 1 out of 17 scored 70% No scores are available because instructors were only recently able to administer the final test. An email was sent out to students to determine how many of them were willing to come in and take the on-campus test. Only one student has scheduled to take the test on 9/3/2021.	Observations/Changes based on previous cycle (18-19): Students have transitioned from presenting projects using poster board to PowerPoint. This has been a successful transition and helps to ensure competency in the use of technology. Observations/changes based on current cycle (19-20) Students had to transition from presenting projects using poster board to PowerPoint. This transition was further enhanced due to the pandemic when all courses moved online. Students presented online using Techsmith blackboard technology. The reason scores were so low this assessment cycle is because students were not able to come on campus to take the test. This is not anticipated to be a problem in future assessment cycles.