Culinary/Hospitality Management: 2020-2021 – 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: CUA 101  Resume Project	Eval 1: 80% of students will complete project scoring 80% or better on a scale of 1-100.	Fall 2020-– 89% of students, 25 out of 28, scored 90% or better on the resume portfolio project.  Spring 2021– 71% of students, 5 out of 7, scored 81% or better on the resume portfolio 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 sent out email reminders of due dates. Observations/Changes based on current year (20-21): The assessment tool works well. To encourage class completion, a course guide will be added showing homework, assignments, and due dates. Also, the instructor will send out more reminders in Blackboard.
SLO 2:Describe the traditional components of hospitality management (planning, organizing, coordination, staffing, directing, controlling, and evaluating).	Evaluation 2: HMM 105s  Management Interview/Employee handbook project	Eval 2: 75% of students will complete project scoring 70% or better on a scale of 1-100.	Spring 2021   89% (8 of 9) completed the project, scoring 86% or better on a scale of 1-100  Summer 2021   75% (9 of 12) completed the project, scoring 75% or better on a scale of 1-100	Observations/Changes based on current cycle (19-20): In Spring 2020, this class finished online. Instructors continued to stress through email and course lecture the importance of project completion and following directions. A change was made to the course this year to implement a week 6 deadline for the first part of project. Overall students were able to complete the project once they did the required viewing of a video explaining the project. Observations/Changes based on current year (20-21): Students were able to complete the project once they did the required reading of the syllabus that laid out the requirements. The online course was enhanced with collaborative meetings with students through video to enable more one-on-one contact between students and instructor.
SLO 3:Articulate the skills needed for customer service, styles of service, and dining room procedures.	Evaluation 3: CUA 180 Student Critique	Eval 3: 80% of students will score 70% or better on the project.	Summer 2021 Section 1 100% of the 9 students who completed the project scored 70% or better Section 2 83% of students 5 out of 6 scored 70% or better on student critique.	Observations/Changes based on previous year (19-20): The assessment was changed due to the pandemic and seemed to work well. Since the class was moved online, two case-studies were added to relate it to a real-world situation. In the next assessment cycle, the department will return to the previous assessment tool which are guest surveys from personal service in the Bistro restaurant. Observations/Changes based on current year (20-21): The assessment tool was changed back to the former tool, since the class was back on campus. This project has been a very useful tool at measuring individual student progress. Students responded well to customer/instructor remarks and adapted to them as needed, showing improvement in scores for the majority.
SLO 4:Demonstrate skills in knife, tools and equipment handling and apply principles of food preparation to produce a variety of food products.	Evaluation 4: CUA 110 Escoffier, History Project	Eval 4: 85% of students will score 70% or better on a scale of 1-100.	Fall 2020 85% of students, 11 out of 13, scored 91% or better on research project. Spring 2021 62% of students, 8 out of 13, scored 56% or better on research project. Summer 2021 100% of students, 4 out of 4, scored 95% or better on research 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 reinforced through class discussions and one-on-one student advising proper report formatting (source page, assignment requirements, due dates). Observations/Changes based on current year (20-21): The CUA 110 Project 1 and 2 info works well for this outcome. Some students struggle to submit the project. Going forward, instructors will provide a course guide to simplify when the due dates are for homework, projects, and any other items for the class. Also, instructors will send out more reminders in Blackboard of the due dates.
SLO 5:Apply the fundamentals of baking and pastry science to the preparation of a variety of products.	Evaluation 5: CUA 204  Baking Practical	Eval 5: 75% of students will score 70% or better on a scale of 1-100.	Fall 2020 100% of students who took the practical (7 of 10) scored 85% or better on the final practical exam.  Spring 2021 100% of students, 9 of 9, scored 85% or better on baking practical	Observations/Changes based on previous year (19-20): Because of the pandemic, and the necessity to complete this course online, extremely flexible criteria was installed so that students could complete the required assessments from their homes. As this was a unique circumstance, the goals of the year prior to the pandemic, 2018-2019, will be revisited and implemented in 2020-2021. Instructors considered 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. Observations/Changes based on current year (20-21): Students continue to demonstrate quality skills as assessed with the practical exam. The pandemic caused some students (3) to need to complete the practical exam in the Spring semester. To accommodate the need to socially distance during class, individual work was emphasized over group work, which resulted advantageously in students’ better understanding of product requirements.
SLO 6:Articulate the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.	Evaluation 6: CUA 111  Diet Report   Healthy Recipe modification	Eval 6: 75%students will score 80% or better on diet report using scale of 1-100  75% students will score 80% or higher on modified healthy recipe.	Fall 2020   100% (14/14) of students completed Diet Report presentation.   64% (9/14) scored 80% or higher on final exam  Spring 2021  86% (13/15) of students completed Diet Report presentation.  Added new assessment Spring 2021, Healthy Recipe Project  78% (11/14) completed healthy modification recipe project successfully	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. Observations/Changes based on current year (20-21):  Students demonstrated success in meeting the benchmark for diet presentations. Part of the assessment tool changed from Fall (final test) to Spring (modified recipe). The 78% success rate fell short of the threshold of 80%. This shortfall was due to 3 students not turning in the project. Instructors sent additional reminders and they will increase the number of reminders in the Fall 2021 course through Blackboard and emails.
SLO 7:Articulate the overall concept of purchasing and receiving practices in quality foodservice operations.	Evaluation 7: CUA 213  Presentation of the Cost Control Exercise requiring students to cost-out and formulate a menu for a banquet event.	Eval 7: 70% of students will complete this assessment scoring 80% or better out of a scale of 1-100.	Fall 2020 40% of students, 6 of 15, were able to demonstrate basic understanding of cost control measures through the assessment.     Spring 2021 70% of students, 9 of 13, scored 85% or better on the final project 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 continued 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. The 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 provided better student feedback, clearer instructions, and more online resources. Observations/Changes based on current year (20-21): Getting students to complete can prove challenging, although continual lines of communication and assistance were offered as demonstrated in announcements and live seminars set up for students to participate in.  Changes for the future include returning students to the on-campus format with built-in supplemental online resources. Additionally, instructors will incorporate a mandatory, guided breakdown of the project with due dates and progress check-points to encourage completion and success.
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  My Lab Chapter assignment	Eval 8: 80% of students will score 80% of My Lab chapter assignment .	Fall 2020   75% (21 of 28) scored 85% or better on final project     Spring 2021  80% of students, 12 of 15, completed with a score of 80% or better	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. Observations/Changes based on current year (20-21):  A change was made to the assessment tool, formerly the ServSafe exam, to the MyLab exercises. This requires more participation from students, but it should yield better results. The instructor has had difficulty motivating students to do the required work for the course remotely. The transition back to on-campus classes will enable the instructor to continue to share in-class reminders on the importance of these exercises to improve the passing rate on ServSafe.
SLO 9:Demonstrate a familiarity with varieties of beverages and different types of beverage service.	Evaluation 9: CUA 210  Beverage Expo PowerPoint presentation  Servesafe Alcohol Test	Eval 9: 75% of students completing project will score 80% or better evaluated in four areas on total scale of 1-100  Area 1-Completeness of topic covered  Area 2-Presentation   Area 3-Creativity  Area 4-Degree of effort  ServeSafe industry certification.	Summer 2021  100% 9 /11 completed projects scoring 80% or better.  2 /11 received an “I” for incomplete due to COVID.  Current 66% 2/3 that took the test passed industry certification test with 80% or better, test does not count towards final grade but for industry certification and is not mandatory but optional due to cost of test. 2 students received an “I” for incomplete due to COVID and will have an opportunity to take test at later date.	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. Observations/Changes based on current year (20-21):  Students could present in-person or online depending on their circumstances. Use of technology in development of the PowerPoint was required of all students and presentations showed a strong success rate of achieving the benchmark of success.