Orange Coast College
Learning Outcomes Assessment Model
2008-2009
Program Name: _Culinary Arts _______________
Program Lead: __Bill Barber_________________
Type of Outcome:  CSLOs X - PSLOs (please check type of outcome)
Institutional Learning Outcomes: Communication; Thinking Skills; Global Awareness; Personal Development & Responsibility
Program
Mission
Statement
Intended Outcomes
The requirements
for the Certificate
of Achievement in
Culinary Arts
provide students
with the basics in
the methods and
chemistry of
cooking. These
requirements
include exposure
to many kinds of
menus, to
techniques of
traditional and
specialty cooking,
and to the proper
ways to use
various tools and
culinary
equipment.
Culinary Arts
Basic:
The Goal of the
Culinary Arts Program
is to meet the needs of
the world wide culinary
community by
preparing students for
entry level employment
in a commercial
kitchen.
Advanced:
The Goal of the
Advanced Culinary
Arts Program is to meet
the needs of the world
wide culinary
community by
preparing students for
employment as
professional and
competent culinarians.
Means of Assessment & Criteria for
Success
Tools & Criteria:
1. Labor market will be monitored by
the following tools. Criteria for
success will be a demand for
graduates.
a. published LMI data
available at
http://www.labormarketi
nfo.edd.ca.gov/CommCo
lleges/default.asp
b. Annual Advisory
Committee input
2.
Job placement will be monitored
the following tools:
a. California Core Measure
Reports
b. Annual Advisory
Committee input
c. Annual graduate surveys
Analysis of Data
Collected
An electronic student survey
was conducted with 25
graduates responding.
(See attached survey sample
and results of the survey)
Comments and responses
show a strong program
overall with favorable
outcomes with over 70% of
graduates working in the
industry. Indication from at
least one respondent, was
for a larger facility.
Advisory committee
attendees consistently
indicate the need for
qualified graduates from our
program.
The positive data reflects
that the goals and outcomes
Use of Results
One of the most
notable statistics
was that of the online class that we
offer in the
program (Sanitation
and Safety),
showing a high
dropout rate in that
particular course.
Students would be
better served by
offering more
traditional sections
of this class.
Additionally, data
show s that culinary
arts course are
consistently filled
at 95-100% and
that any growth in
the program would
Cook Apprenticeship:
The Goal of the Cook
Apprenticeship
Program is to meet the
needs of the world wide
culinary community by
preparing students for
employment as a
professional and
competent culinarians
and certification as a
cook by the American
Culinary Federation.
Baking and Pastry
Program is to meet the
needs of retail and
wholesale baking and
pastry establishments,
by preparing students
for entry level
employment as
professional and
competent bakers,
pastry cooks, or pastry
entrepreneurs.
of the program are sound
and are being put to
practical use by graduates
on the job.
The data also shows that our
means of assessment,
criteria for success, process,
data collection are all sound
and in-line with graduate
needs.
have to come from
a larger facility.