Course Statistics and Evidence

Columbia Course Statistics and Evidence

CHOSP Date: 09/29/2017 Terms: CC Spring 2017

Summary Percent of Statistic Courses Courses CHPMGT102, CHPMGT104, CHPMGT112, CHPMGT114, CHPMGT120, CHPMGT122, CHPMGT126, CHPMGT128, CHPMGT130, CHPMGT133A, CHPMGT133B, CHPMGT134, CHPMGT135, CHPMGT136, CHPMGT140, Courses in the Department 26 CHPMGT141, CHPMGT142, CHPMGT143, CHPMGT146, CHPMGT147, CHPMGT148, CHPMGT152, CHPMGT190, CHPMGT200, CHPMGT201A, CHPMGT97 CHPMGT102, CHPMGT104, CHPMGT112, CHPMGT114, CHPMGT120, CHPMGT122, CHPMGT126, CHPMGT128, CHPMGT130, CHPMGT133A, Courses with CSLOs 96.15% CHPMGT133B, CHPMGT134, CHPMGT135, CHPMGT136, CHPMGT140, CHPMGT141, CHPMGT142, CHPMGT143, CHPMGT146, CHPMGT147, CHPMGT148, CHPMGT152, CHPMGT190, CHPMGT200, CHPMGT97

Courses without CSLOs 3.85% CHPMGT201A

CHPMGT102, CHPMGT104, CHPMGT112, CHPMGT114, CHPMGT120, CHPMGT122, CHPMGT126, CHPMGT128, CHPMGT133A, CHPMGT133B, Courses with CSLOs mapped to PSLOs 88.46% CHPMGT134, CHPMGT135, CHPMGT136, CHPMGT140, CHPMGT141, CHPMGT142, CHPMGT143, CHPMGT146, CHPMGT147, CHPMGT148, CHPMGT152, CHPMGT190, CHPMGT97 Courses without CSLOs mapped to 11.54% CHPMGT130, CHPMGT200, CHPMGT201A PSLOs Courses with direct assessment of 0% PSLOs CHPMGT102, CHPMGT104, CHPMGT112, CHPMGT114, CHPMGT120, CHPMGT122, CHPMGT126, CHPMGT128, CHPMGT130, CHPMGT133A, Courses with CSLOs mapped to ISLOs 96.15% CHPMGT133B, CHPMGT134, CHPMGT135, CHPMGT136, CHPMGT140, CHPMGT141, CHPMGT142, CHPMGT143, CHPMGT146, CHPMGT147, CHPMGT148, CHPMGT152, CHPMGT190, CHPMGT200, CHPMGT97 Courses without CSLOs mapped to 3.85% CHPMGT201A ISLOs Courses with direct assessment of 0% ISLOs CHPMGT102, CHPMGT104, CHPMGT112, CHPMGT114, CHPMGT126, Courses with at least one planned 46.15% CHPMGT128, CHPMGT133A, CHPMGT136, CHPMGT141, CHPMGT142, Assessment CHPMGT147, CHPMGT97 Courses with planned Assessments CHPMGT133A, CHPMGT147, CHPMGT126, CHPMGT141, CHPMGT102, 38.46% scored CHPMGT104, CHPMGT112, CHPMGT114, CHPMGT136, CHPMGT142 Courses with some Assessments 0% scored Courses without any Assessment 7.69% CHPMGT128, CHPMGT97 scored

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Columbia Course Statistics and Evidence

Percent of Statistic Courses Courses CHPMGT120, CHPMGT122, CHPMGT130, CHPMGT133B, CHPMGT134, Courses with no planned Assessments 53.85% CHPMGT135, CHPMGT140, CHPMGT143, CHPMGT146, CHPMGT148, CHPMGT152, CHPMGT190, CHPMGT200, CHPMGT201A

CHPMGT102 - Intro to Hospitality Careers SLOs

» Plan a career pathway using techniques and criteria learned. CSLOs » Describe career opportunities in different areas of the food and hospitality service industries.

Chef: Cert No Category » Perform job duties as a Lead Cook, Sous Chef, and Shift Supervisor. » Demonstrate knowledge and understanding of flavor profiles, culinary techniques, knife skills, management skills, and nutrition. Pantry and Dessert Chef: AS No Category » Train, manage, and motivate a team in the baking & pastry environment. Pantry and Dessert Chef: Cert No Category » Demonstrate knowledge and understanding of decorating & garnishing techniques, bread Mapped PSLOs baking, dessert composition, and management skills. Hospitality Management: Culinary Arts: AS No Category » Train, manage, and motivate a team in the culinary environment. Hospitality Management: Hotel and Restaurant Management: AS No Category » Train, manage, and motivate a team in the restaurant/hotel environment. Restaurant Management: Cert No Category » Perform job duties as a Front Desk Agent, Catering Sales Associate, Dining Room Supervisor, and Banquet Supervisor. ISLO Awareness and Personal Responsibility » Self – set and monitor goals (e.g. health, education, careers, relationships, etc.) Mapped ISLOs Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

Assessments

CC Spring 2017 CHPMGT102 Default CSLO Assessment Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Describe career opportunities in different areas of the food and hospitality service 10 of 38 1 7 1 1 industries.

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Columbia Course Statistics and Evidence

Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Plan a career pathway using techniques and criteria learned. 10 of 38 2 5 2 1

CHPMGT104 - Hospitality Laws/Regulations SLOs

» Identify the regulatory agencies which the food service industry operates under. CSLOs » Demonstrate knowledge of legal issues that impact the food, beverage, and lodging industries. Chef: Cert No Category » Perform job duties as a Lead Cook, Sous Chef, and Shift Supervisor. » Demonstrate knowledge and understanding of flavor profiles, culinary techniques, knife skills, management skills, and nutrition. Pantry and Dessert Chef: AS No Category » Train, manage, and motivate a team in the baking & pastry environment. Pantry and Dessert Chef: Cert No Category » Demonstrate knowledge and understanding of decorating & garnishing techniques, bread baking, dessert composition, and management skills. Hospitality Management: Culinary Arts: AS No Category Mapped PSLOs » Train, manage, and motivate a team in the culinary environment. » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef.

Deli Cook & Baker: SAC No Category » Will have the knowledge and skills required to operate a clean and safe culinary station.

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Columbia Course Statistics and Evidence

ISLO Effective Communication » Reading – evaluate and analyze texts critically Awareness and Personal Responsibility » Global Factors – articulate factors that influence global issues (biodiversity, politics, economics, sustainable practices, human activity on the physical environment, social justice, etc.) Critical/Creative Thinking Mapped ISLOs » Reasoning – articulate unstated assumptions and draw reasonable conclusions (based on reliable data) » Information Competency – locate, analyze, and communicate information appropriately and accurately Breadth of Subject Area Knowledge » Social and Behavioral Sciences – describe and define the scope and key principles related to the complexities of social interaction and human experiences » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

Assessments

CC Spring 2017 CHPMGT104 Default CSLO Assessment Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Demonstrate knowledge of legal issues that impact the 17 of 45 3 9 1 4 food, beverage, and lodging industries. Identify the regulatory agencies which the food service industry 17 of 45 4 6 3 4 operates under.

CHPMGT112 - Front Office Management SLOs

» Create a plan for the preparation of hosted public and/or private functions. CSLOs » Demonstrate an understanding of front office procedures, associated office equipment, and record systems. Hospitality Management: Hotel and Restaurant Management: AS No Category Mapped PSLOs » Train, manage, and motivate a team in the restaurant/hotel environment. » Perform job duties as a Restaurant Manager, Banquet Manager, Night Auditor, and Food & Beverage Manager.

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Columbia Course Statistics and Evidence

ISLO Effective Communication » Collaborating – participate (e.g. work effectively, teamwork, groups, etc.) Critical/Creative Thinking » Problem Solving – solve problems using available techniques and tools Mapped ISLOs » Information Competency – locate, analyze, and communicate information appropriately and accurately » Innovation – use cognitive and technical skills to create new ideas and approaches.

Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

Assessments

CC Spring 2017 CHPMGT112 Default CSLO Assessment Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Create a plan for the preparation of hosted public 30 of 30 8 17 5 0 and/or private functions.

Demonstrate an understanding of front office procedures, associated office equipment, 30 of 30 8 17 5 0 and record systems.

CHPMGT114 - Intro to Maint/Housekeeping SLOs

» Communicate how to facilitate the repairs and replacement of equipment. CSLOs » Demonstrate the proper procedures necessary to maintain a commercial kitchen facility.

Hospitality Management: Hotel and Restaurant Management: AS Mapped PSLOs No Category » Train, manage, and motivate a team in the restaurant/hotel environment. ISLO Critical/Creative Thinking » Problem Solving – solve problems using available techniques and tools Mapped ISLOs » Information Competency – locate, analyze, and communicate information appropriately and accurately Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

Assessments

CC Spring 2017 CHPMGT114 Default CSLO Assessment

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Columbia Course Statistics and Evidence

Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Communicate how to facilitate the repairs and replacement of 30 of 30 8 11 7 4 equipment. Demonstrate the proper procedures necessary to 30 of 30 8 11 7 4 maintain a commercial kitchen facility.

CHPMGT120 - Safety and Sanitation SLOs

» Describe the requirements for maintenance of sanitary facilities and equipment, cleaning and sanitizing methods. CSLOs » Demonstrate safety and sanitation principles and practices for food handling and preparation.

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Columbia Course Statistics and Evidence

Dining Room Staff: SAC No Category » Demonstrate the knowledge and skills required to oversee clean and safe food service operations. Chef: Cert No Category » Perform job duties as a Lead Cook, Sous Chef, and Shift Supervisor. » Demonstrate knowledge and understanding of flavor profiles, culinary techniques, knife skills, management skills, and nutrition. Pantry and Dessert Chef: AS No Category » Train, manage, and motivate a team in the baking & pastry environment. » Perform job duties as Working Pastry Chef, Production Lead, and Artisan Bread Baker.

Pantry and Dessert Chef: Cert No Category » Perform job duties as a Lead Baker, Pastry Chef, and Cake Decorator. Hospitality Management: Culinary Arts: AS No Category » Train, manage, and motivate a team in the culinary environment. » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef. Mapped PSLOs Deli Cook & Baker: SAC No Category » Perform job duties as a culinarian. » Will have the knowledge and skills required to operate a clean and safe culinary station.

Bartender: SAC No Category » Safely set-up and operate a commercial bar station. Hospitality Management: Hotel and Restaurant Management: AS No Category » Train, manage, and motivate a team in the restaurant/hotel environment. » Perform job duties as a Restaurant Manager, Banquet Manager, Night Auditor, and Food & Beverage Manager. Baker: SAC No Category » Demonstrate the knowledge and skills required to operate a clean and safe pastry station.

» Perform job duties as a baker/pastry worker. Restaurant Management: Cert No Category » Perform job duties as a Front Desk Agent, Catering Sales Associate, Dining Room Supervisor, and Banquet Supervisor. ISLO Critical/Creative Thinking » Information Competency – locate, analyze, and communicate information appropriately and Mapped ISLOs accurately Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

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Columbia Course Statistics and Evidence

CHPMGT122 - Restaurant Math SLOs

» Demonstrate basic measurements and understand their relationship in food preparation. CSLOs » Apply combinations of basic mathematic skills to practical restaurant situations. Dining Room Staff: SAC No Category » Perform job duties as host/hostess, busser, wait staff. Chef: Cert No Category » Perform job duties as a Lead Cook, Sous Chef, and Shift Supervisor. » Demonstrate knowledge and understanding of flavor profiles, culinary techniques, knife skills, management skills, and nutrition. Pantry and Dessert Chef: AS No Category » Perform job duties as Working Pastry Chef, Production Lead, and Artisan Bread Baker.

Pantry and Dessert Chef: Cert No Category » Demonstrate knowledge and understanding of decorating & garnishing techniques, bread baking, dessert composition, and management skills. » Perform job duties as a Lead Baker, Pastry Chef, and Cake Decorator. Mapped PSLOs Hospitality Management: Culinary Arts: AS No Category » Train, manage, and motivate a team in the culinary environment. » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef.

Deli Cook & Baker: SAC No Category » Perform job duties as a culinarian. Baker: SAC No Category » Perform job duties as a baker/pastry worker. Restaurant Management: Cert No Category » Apply their knowledge and understanding of Innkeeper Law, banquet organization, front desk operations, and cash handling. » Perform job duties as a Front Desk Agent, Catering Sales Associate, Dining Room Supervisor, and Banquet Supervisor. ISLO Critical/Creative Thinking » Innovation – use cognitive and technical skills to create new ideas and approaches.

Mapped ISLOs Breadth of Subject Area Knowledge » Natural Sciences and Mathematics – describe and define the scope, key principles and methods of scientific inquiry and quantitative reasoning » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

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Columbia Course Statistics and Evidence

CHPMGT126 - Nutrition for Chefs SLOs

» Create menus that conform to USDA nutritional recommendations. CSLOs » Evaluate recipes and menus for nutritional balance. Chef: Cert No Category » Demonstrate knowledge and understanding of flavor profiles, culinary techniques, knife skills, management skills, and nutrition. Pantry and Dessert Chef: AS No Category » Train, manage, and motivate a team in the baking & pastry environment. » Perform job duties as Working Pastry Chef, Production Lead, and Artisan Bread Baker.

Pantry and Dessert Chef: Cert Mapped PSLOs No Category » Demonstrate knowledge and understanding of decorating & garnishing techniques, bread baking, dessert composition, and management skills. Hospitality Management: Culinary Arts: AS No Category » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef.

Restaurant Management: Cert No Category » Perform job duties as a Front Desk Agent, Catering Sales Associate, Dining Room Supervisor, and Banquet Supervisor. ISLO Effective Communication » Writing – write clearly and persuasively (e.g. academic essays, research papers, journal entries, etc.) Awareness and Personal Responsibility » Global Factors – articulate factors that influence global issues (biodiversity, politics, economics, sustainable practices, human activity on the physical environment, social justice, etc.) » Self – set and monitor goals (e.g. health, education, careers, relationships, etc.) Critical/Creative Thinking Mapped ISLOs » Problem Solving – solve problems using available techniques and tools » Reasoning – articulate unstated assumptions and draw reasonable conclusions (based on reliable data) » Information Competency – locate, analyze, and communicate information appropriately and accurately » Innovation – use cognitive and technical skills to create new ideas and approaches.

Assessments

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Columbia Course Statistics and Evidence

CC Spring 2017 CHPMGT126 Default CSLO Assessment Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Create menus that conform to USDA nutritional 23 of 23 3 15 1 4 recommendations. Evaluate recipes and menus for nutritional balance. 23 of 23 3 13 3 4

CHPMGT128 - Kitchen Management SLOs

» Compare vendor prices to initiate purchasing agreements. CSLOs » Describe the criteria for managing a commercial kitchen including recipe and menu development, costing, serving sizes and profit margins. Chef: Cert No Category » Perform job duties as a Lead Cook, Sous Chef, and Shift Supervisor. » Demonstrate knowledge and understanding of flavor profiles, culinary techniques, knife skills, management skills, and nutrition. Pantry and Dessert Chef: AS No Category » Train, manage, and motivate a team in the baking & pastry environment. Pantry and Dessert Chef: Cert No Category » Demonstrate knowledge and understanding of decorating & garnishing techniques, bread baking, dessert composition, and management skills. » Perform job duties as a Lead Baker, Pastry Chef, and Cake Decorator. Hospitality Management: Culinary Arts: AS Mapped PSLOs No Category » Train, manage, and motivate a team in the culinary environment. » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef.

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Columbia Course Statistics and Evidence

ISLO Effective Communication » Collaborating – participate (e.g. work effectively, teamwork, groups, etc.) Critical/Creative Thinking » Problem Solving – solve problems using available techniques and tools » Reasoning – articulate unstated assumptions and draw reasonable conclusions (based on Mapped ISLOs reliable data) » Information Competency – locate, analyze, and communicate information appropriately and accurately Breadth of Subject Area Knowledge » Natural Sciences and Mathematics – describe and define the scope, key principles and methods of scientific inquiry and quantitative reasoning » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

Assessments

CC Spring 2017 CHPMGT128 Default CSLO Assessment Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Compare vendor prices to initiate purchasing agreements. 0 of 15 0 0 0 0

Describe the criteria for managing a commercial kitchen including recipe and 0 of 15 0 0 0 0 menu development, costing, serving sizes and profit margins.

CHPMGT130 - Survey Commercial Food Svc Ops SLOs

» Apply safe food and sanitation techniques. CSLOs » Operate hand held, small, and large processing equipment safely and appropriately.

Mapped PSLOs (None) ISLO Breadth of Subject Area Knowledge Mapped ISLOs » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

CHPMGT133A - Intro to Commercial Food Prep SLOs

» Apply safe food and sanitation techniques. CSLOs » Demonstrate culinary skills needed in a food service operation. » Operate safely hand held, small, and large food processing equipment.

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Columbia Course Statistics and Evidence

Deli Cook & Baker: SAC No Category » Perform job duties as a culinarian. » Will have the knowledge and skills required to operate a clean and safe culinary station.

Hospitality Management: Hotel and Restaurant Management: AS No Category » Train, manage, and motivate a team in the restaurant/hotel environment. » Perform job duties as a Restaurant Manager, Banquet Manager, Night Auditor, and Food & Beverage Manager. Restaurant Management: Cert No Category » Apply their knowledge and understanding of Innkeeper Law, banquet organization, front desk operations, and cash handling. » Perform job duties as a Front Desk Agent, Catering Sales Associate, Dining Room Supervisor, and Banquet Supervisor. ISLO Effective Communication » Speaking – articulate clearly (e.g. formal presentations, persuasive speeches, debate, peer- to-peer teaching, etc.) » Collaborating – participate (e.g. work effectively, teamwork, groups, etc.) Mapped ISLOs Awareness and Personal Responsibility » Aesthetic Factors – describe and interpret a variety of visual arts, dance, music, and/or literature Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

Assessments

CC Spring 2017 CHPMGT133A Default CSLO Assessment

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Columbia Course Statistics and Evidence

Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Apply safe food and sanitation 8 of 28 2 4 1 1 techniques. Demonstrate culinary skills needed in a food service 8 of 28 2 4 1 1 operation. Operate safely hand held, small, and large food 8 of 28 2 4 1 1 processing equipment.

CHPMGT133B - Commercial Food Preparation SLOs

» Design and prepare menu items. CSLOs » Execute proper techniques for fabrication of meat cuts, poultry, fish and vegetables.

Pantry and Dessert Chef: Cert Mapped PSLOs No Category » Perform job duties as a Lead Baker, Pastry Chef, and Cake Decorator. Hospitality Management: Culinary Arts: AS No Category » Train, manage, and motivate a team in the culinary environment. » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef.

Restaurant Management: Cert No Category » Perform job duties as a Front Desk Agent, Catering Sales Associate, Dining Room Supervisor, and Banquet Supervisor. ISLO Awareness and Personal Responsibility » Aesthetic Factors – describe and interpret a variety of visual arts, dance, music, and/or literature Critical/Creative Thinking Mapped ISLOs » Innovation – use cognitive and technical skills to create new ideas and approaches.

Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

CHPMGT134 - Commercial Baking: Beginning

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Columbia Course Statistics and Evidence

SLOs

» Describe the composition and roles of basic baking ingredients. CSLOs » Apply the principles of fundamental science and chemistry to the preparation and baking of breads, pastries, cookies, pies and cakes. Chef: Cert No Category » Perform job duties as a Lead Cook, Sous Chef, and Shift Supervisor. » Demonstrate knowledge and understanding of flavor profiles, culinary techniques, knife skills, management skills, and nutrition. Pantry and Dessert Chef: AS No Category » Train, manage, and motivate a team in the baking & pastry environment. » Perform job duties as Working Pastry Chef, Production Lead, and Artisan Bread Baker.

Deli Cook & Baker: SAC No Category » Perform job duties as a culinarian. Baker: SAC No Category » Perform job duties as a baker/pastry worker. Restaurant Management: Cert No Category » Apply their knowledge and understanding of Innkeeper Law, banquet organization, front desk operations, and cash handling. ISLO Critical/Creative Thinking » Information Competency – locate, analyze, and communicate information appropriately and accurately Mapped ISLOs Breadth of Subject Area Knowledge » Natural Sciences and Mathematics – describe and define the scope, key principles and methods of scientific inquiry and quantitative reasoning » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

CHPMGT135 - Commercial Baking: Advanced SLOs

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Columbia Course Statistics and Evidence

» Decorate baked items using various techniques and equipment to achieve desirable affects. CSLOs » Prepare special doughs, batters, fillings, and frostings for gourmet desserts. Chef: Cert No Category » Perform job duties as a Lead Cook, Sous Chef, and Shift Supervisor. Pantry and Dessert Chef: Cert Mapped PSLOs No Category » Perform job duties as a Lead Baker, Pastry Chef, and Cake Decorator. Baker: SAC No Category » Perform job duties as a baker/pastry worker. ISLO Awareness and Personal Responsibility » Aesthetic Factors – describe and interpret a variety of visual arts, dance, music, and/or Mapped ISLOs literature Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

CHPMGT136 - Dining Room Svc & Mgmt I SLOs

» Describe the relationship and interactions between service staff and kitchen staff. CSLOs » Demonstrate presentation of food, proper restaurant service techniques, and general dining room management.

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Columbia Course Statistics and Evidence

Dining Room Staff: SAC No Category » Perform job duties as host/hostess, busser, wait staff. Chef: Cert No Category » Demonstrate knowledge and understanding of flavor profiles, culinary techniques, knife skills, management skills, and nutrition. Pantry and Dessert Chef: AS No Category » Train, manage, and motivate a team in the baking & pastry environment. Pantry and Dessert Chef: Cert No Category » Demonstrate knowledge and understanding of decorating & garnishing techniques, bread baking, dessert composition, and management skills. Mapped PSLOs Hospitality Management: Culinary Arts: AS No Category » Train, manage, and motivate a team in the culinary environment. » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef.

Hospitality Management: Hotel and Restaurant Management: AS No Category » Train, manage, and motivate a team in the restaurant/hotel environment. » Perform job duties as a Restaurant Manager, Banquet Manager, Night Auditor, and Food & Beverage Manager. Restaurant Management: Cert No Category » Apply their knowledge and understanding of Innkeeper Law, banquet organization, front desk operations, and cash handling. » Perform job duties as a Front Desk Agent, Catering Sales Associate, Dining Room Supervisor, and Banquet Supervisor. ISLO Effective Communication » Speaking – articulate clearly (e.g. formal presentations, persuasive speeches, debate, peer- to-peer teaching, etc.) » Collaborating – participate (e.g. work effectively, teamwork, groups, etc.) Awareness and Personal Responsibility » Aesthetic Factors – describe and interpret a variety of visual arts, dance, music, and/or literature Mapped ISLOs Critical/Creative Thinking » Information Competency – locate, analyze, and communicate information appropriately and accurately Breadth of Subject Area Knowledge » Social and Behavioral Sciences – describe and define the scope and key principles related to the complexities of social interaction and human experiences » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

Assessments

CC Spring 2017

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Columbia Course Statistics and Evidence

CHPMGT136 Default CSLO Assessment Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Demonstrate presentation of food, proper restaurant service techniques, and general dining 10 of 10 3 5 0 2 room management.

Describe the relationship and interactions between service 10 of 10 3 5 0 2 staff and kitchen staff.

CHPMGT140 - Contemporary Cuisine SLOs

» Demonstrate knowledge in plate presentation and food geometry. CSLOs » Apply cooking techniques and theory to the preparation of contemporary dishes. Chef: Cert No Category » Perform job duties as a Lead Cook, Sous Chef, and Shift Supervisor. » Demonstrate knowledge and understanding of flavor profiles, culinary techniques, knife skills, management skills, and nutrition. Pantry and Dessert Chef: AS No Category » Perform job duties as Working Pastry Chef, Production Lead, and Artisan Bread Baker. Mapped PSLOs Pantry and Dessert Chef: Cert No Category » Demonstrate knowledge and understanding of decorating & garnishing techniques, bread baking, dessert composition, and management skills. » Perform job duties as a Lead Baker, Pastry Chef, and Cake Decorator. Hospitality Management: Culinary Arts: AS No Category » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef.

ISLO Effective Communication » Collaborating – participate (e.g. work effectively, teamwork, groups, etc.) Awareness and Personal Responsibility » Aesthetic Factors – describe and interpret a variety of visual arts, dance, music, and/or literature Mapped ISLOs Critical/Creative Thinking » Innovation – use cognitive and technical skills to create new ideas and approaches.

Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

CHPMGT141 - Restaurant Desserts SLOs

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Columbia Course Statistics and Evidence

» Use specialized equipment and supplies to impart desirable affects. CSLOs » Demonstrate an understanding of ingredients and their function in recipes. Chef: Cert No Category » Perform job duties as a Lead Cook, Sous Chef, and Shift Supervisor. » Demonstrate knowledge and understanding of flavor profiles, culinary techniques, knife skills, management skills, and nutrition. Pantry and Dessert Chef: AS No Category » Perform job duties as Working Pastry Chef, Production Lead, and Artisan Bread Baker.

Pantry and Dessert Chef: Cert No Category Mapped PSLOs » Demonstrate knowledge and understanding of decorating & garnishing techniques, bread baking, dessert composition, and management skills. » Perform job duties as a Lead Baker, Pastry Chef, and Cake Decorator. Hospitality Management: Culinary Arts: AS No Category » Train, manage, and motivate a team in the culinary environment. » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef.

Baker: SAC No Category » Perform job duties as a baker/pastry worker. ISLO Critical/Creative Thinking » Information Competency – locate, analyze, and communicate information appropriately and Mapped ISLOs accurately Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

Assessments

CC Spring 2017 CHPMGT141 Default CSLO Assessment Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Demonstrate an understanding of ingredients and their function 2 of 2 0 1 1 0 in recipes.

Use specialized equipment and supplies to impart desirable 2 of 2 0 1 1 0 affects.

CHPMGT142 - Garde Manger SLOs

» Prepare cold food kitchen items using traditional skills. CSLOs » Describe the techniques and processes used in charcuterie products. » Demonstrate use of a variety of specialized cutting instruments.

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Columbia Course Statistics and Evidence

Deli Cook & Baker: SAC No Category » Perform job duties as a culinarian. ISLO Awareness and Personal Responsibility » Cultural Factors – describe how multiple perspectives and values contribute to a diverse Mapped ISLOs society Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

Assessments

CC Spring 2017 CHPMGT142 Default CSLO Assessment Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Demonstrate use of a variety of specialized cutting instruments. 11 of 11 5 2 1 3

Describe the techniques and processes used in charcuterie 11 of 11 6 2 1 2 products. Prepare cold food kitchen items using traditional skills. 11 of 11 5 2 1 3

CHPMGT143 - Advanced Garde Manger SLOs

» Prepare trays and tables for an effective and desirable presentation. CSLOs » Use carving techniques with a variety of specialized equipment.

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Columbia Course Statistics and Evidence

Hospitality Management: Culinary Arts: AS No Category Mapped PSLOs » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef.

ISLO Effective Communication » Collaborating – participate (e.g. work effectively, teamwork, groups, etc.) Awareness and Personal Responsibility Mapped ISLOs » Aesthetic Factors – describe and interpret a variety of visual arts, dance, music, and/or literature Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

CHPMGT146 - Dining Room Svc & Mgmt II SLOs

» Explain sales and profit planning. » Describe the principals of food and beverage pairing. CSLOs » Demonstrate presentation of fine table service with an emphasis on style and public relations. Chef: Cert No Category » Perform job duties as a Lead Cook, Sous Chef, and Shift Supervisor. » Demonstrate knowledge and understanding of flavor profiles, culinary techniques, knife skills, management skills, and nutrition. Mapped PSLOs Hospitality Management: Culinary Arts: AS No Category » Train, manage, and motivate a team in the culinary environment. » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef.

ISLO Effective Communication » Speaking – articulate clearly (e.g. formal presentations, persuasive speeches, debate, peer- to-peer teaching, etc.) Critical/Creative Thinking » Information Competency – locate, analyze, and communicate information appropriately and accurately Mapped ISLOs » Innovation – use cognitive and technical skills to create new ideas and approaches.

Breadth of Subject Area Knowledge » Natural Sciences and Mathematics – describe and define the scope, key principles and methods of scientific inquiry and quantitative reasoning » Social and Behavioral Sciences – describe and define the scope and key principles related to the complexities of social interaction and human experiences » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

CHPMGT147 - Beverage Management

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Columbia Course Statistics and Evidence

SLOs

» Demonstrate mixing and blending techniques. CSLOs » Explain the factors affecting profitability in a beverage operation. » Describe state and national laws governing the beverage industry. Hospitality Management: Culinary Arts: AS No Category » Train, manage, and motivate a team in the culinary environment. Bartender: SAC No Category » Describe the implications of liquor liability law. » Safely set-up and operate a commercial bar station. » Accurately craft cocktails. Hospitality Management: Hotel and Restaurant Management: AS Mapped PSLOs No Category » Train, manage, and motivate a team in the restaurant/hotel environment. » Perform job duties as a Restaurant Manager, Banquet Manager, Night Auditor, and Food & Beverage Manager. Restaurant Management: Cert No Category » Apply their knowledge and understanding of Innkeeper Law, banquet organization, front desk operations, and cash handling. » Perform job duties as a Front Desk Agent, Catering Sales Associate, Dining Room Supervisor, and Banquet Supervisor. ISLO Awareness and Personal Responsibility » Global Factors – articulate factors that influence global issues (biodiversity, politics, economics, sustainable practices, human activity on the physical environment, social justice, etc.) » Aesthetic Factors – describe and interpret a variety of visual arts, dance, music, and/or literature Critical/Creative Thinking » Problem Solving – solve problems using available techniques and tools Mapped ISLOs » Reasoning – articulate unstated assumptions and draw reasonable conclusions (based on reliable data) » Information Competency – locate, analyze, and communicate information appropriately and accurately Breadth of Subject Area Knowledge » Natural Sciences and Mathematics – describe and define the scope, key principles and methods of scientific inquiry and quantitative reasoning » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

Assessments

CC Spring 2017 CHPMGT147 Default CSLO Assessment Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Demonstrate mixing and 12 of 12 2 3 5 2 blending techniques.

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Columbia Course Statistics and Evidence

Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Describe state and national laws governing the beverage 12 of 12 2 4 4 2 industry. Explain the factors affecting profitability in a beverage 12 of 12 1 5 4 2 operation.

CHPMGT148 - Introduction to Wines SLOs

» Identify the primary wine grape varieties and the major wine producing regions of the world. CSLOs » Explain grape cultivation and wine production. Chef: Cert No Category » Demonstrate knowledge and understanding of flavor profiles, culinary techniques, knife skills, management skills, and nutrition. Pantry and Dessert Chef: AS No Category » Train, manage, and motivate a team in the baking & pastry environment. Pantry and Dessert Chef: Cert Mapped PSLOs No Category » Demonstrate knowledge and understanding of decorating & garnishing techniques, bread baking, dessert composition, and management skills. Hospitality Management: Culinary Arts: AS No Category » Train, manage, and motivate a team in the culinary environment. » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef.

ISLO Awareness and Personal Responsibility » Cultural Factors – describe how multiple perspectives and values contribute to a diverse society Critical/Creative Thinking Mapped ISLOs » Information Competency – locate, analyze, and communicate information appropriately and accurately Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

CHPMGT152 - Restaurant Planning SLOs

» Formulate a marketing plan. CSLOs » Design a plan for opening a restaurant. Restaurant Management: Cert No Category Mapped PSLOs » Apply their knowledge and understanding of Innkeeper Law, banquet organization, front desk operations, and cash handling.

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Columbia Course Statistics and Evidence

ISLO Effective Communication » Writing – write clearly and persuasively (e.g. academic essays, research papers, journal entries, etc.) » Speaking – articulate clearly (e.g. formal presentations, persuasive speeches, debate, peer- to-peer teaching, etc.) » Collaborating – participate (e.g. work effectively, teamwork, groups, etc.) Awareness and Personal Responsibility » Self – set and monitor goals (e.g. health, education, careers, relationships, etc.) Mapped ISLOs Critical/Creative Thinking » Problem Solving – solve problems using available techniques and tools » Reasoning – articulate unstated assumptions and draw reasonable conclusions (based on reliable data) » Information Competency – locate, analyze, and communicate information appropriately and accurately » Innovation – use cognitive and technical skills to create new ideas and approaches.

Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

CHPMGT190 - Culinary Arts Internship SLOs

» Apply skills sets in a work environment. CSLOs » Identify skill sets in choosing career goals and pathways. Chef: Cert No Category » Perform job duties as a Lead Cook, Sous Chef, and Shift Supervisor. Hospitality Management: Culinary Arts: AS No Category » Train, manage, and motivate a team in the culinary environment. Mapped PSLOs » Perform job duties as Chef de Cuisine, Kitchen Manager, and Executive Sous Chef.

CHPMGT200 - Exploring Culinary and Baking Skills

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Columbia Course Statistics and Evidence

SLOs

» Use equipment and ingredients to achieve desirable affects. CSLOs » Create bakery products that are original and/or unique. Mapped PSLOs (None) ISLO Critical/Creative Thinking » Innovation – use cognitive and technical skills to create new ideas and approaches. Mapped ISLOs Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

CHPMGT201A - Basic Baking and Pastry Arts SLOs

CSLOs (None) Mapped PSLOs (None) Mapped ISLOs (None)

CHPMGT97 - Work Experience in Hosp. Mgmt SLOs

CSLOs » Apply skills and knowledge successfully in the work environment. Pantry and Dessert Chef: Cert No Category » Perform job duties as a Lead Baker, Pastry Chef, and Cake Decorator. Mapped PSLOs Restaurant Management: Cert No Category » Perform job duties as a Front Desk Agent, Catering Sales Associate, Dining Room Supervisor, and Banquet Supervisor. ISLO Effective Communication » Collaborating – participate (e.g. work effectively, teamwork, groups, etc.) Awareness and Personal Responsibility Mapped ISLOs » Self – set and monitor goals (e.g. health, education, careers, relationships, etc.) Breadth of Subject Area Knowledge » Professional Growth – demonstrate technical skills, abilities, and/or knowledge applicable to the workplace environment

Assessments

CC Spring 2017 CHPMGT97 Default CSLO Assessment

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Columbia Course Statistics and Evidence

Exceeds Meets Does not meet Scored N/A SLO expectations expectations expectations Apply skills and knowledge successfully in the work 0 of 4 0 0 0 0 environment.

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