| Course # |
SLO |
Rating (of students achieving the SLO as reported by faculty) |
Action Type |
Action |
| HM 325 |
measure and scale ingredients properly |
1 - All or most students |
|
|
| HM 315 |
evaluate standard quality characteristics in raw and cooked foods. |
2 - More than half of students |
|
|
| HM 315 |
measure and scale ingredients correctly. |
1 - All or most students |
|
|
| HM 328 |
identify the components and describe the quality characteristics of American cakes. |
1 - All or most students |
Individual |
Many of the Labs had to be adjusted for the amount of students in the class. For future classes I will need to revise how labs can be improved so that students can do more individual work vs. group assignments. I feel it is important that the students are able to work on their own individual projects to ensure that they are learning as much as their peers. Often times when group work is involved, students rely on their stronger members to complete the work. |
| HM 326 |
describe and evaluate the different categories of cookies and bars |
1 - All or most students |
Individual |
I plan on creating a recipe book for the students to use that will make identifying the types of cookies easier. |
| HM 380 |
generate purchase orders for food and supplies using inventories, menu analyses, and cost effective principles. |
1 - All or most students |
|
|
| HM 115 |
describe the role of marketing a food service operation |
1 - All or most students |
|
|
