Program Outcome Student Self Assessment- 3 Portfolio Development

Please take some time to identify your current skill and knowledge levels. This instrument serves two purposes: 1. For you to understand where you are against the standards for graduation from the Institute for the Culinary Arts 2. For the faculty and administration to gain better information for assessing the effectiveness of the curriculum. THIS IS NOT GRADED. Your personal information will not be shared with anyone, only the results of your survey. Thank you for your honesty and time. You will complete this self assessment 3 different times: during Culinary Orientation, Skills Demonstration, and Portfolio Development.
Name: 


A red asterisk (*) indicates required questions.

  1. Please indicate the degree option(s) you are completing in order to recieve your Associate's Degree in Culinary Arts and Management: (Check all that apply)*
    Undecided
    Culinary Arts
    Chef's Apprenticeship
    Baking and Pastry
    Culinology
    Culinary Management
    I am not seeking an Associate's Degree


  1. Uniform Standard: Every time I enter the kitchen I demonstrate my understanding of the uniform standard by wearing kitchen-safe shoes, long pants, a chef's jacket, a hair restraint, and no jewelry. The same understanding applies in the dining room and classroom-I present myself in a manner appropriate to my environment. I also demonstrate adherence to the personal grooming and hygiene policies.
    *
    No Knowledge - I do not understand the uniform standard.
    Below Standard - I understand the uniform standard; however, there are ocassions when I do not have the complete uniform, or I am unprepared to enter the kitchen.
    Meets Standard - Since I learned the uniform standard, I have been in compliance each time I enter the kitchen.
    Exceeds Standard - I am prepared to enter the kitchen at all times. I also help those not in compliance with the uniform standard to identify ways they can increase their own compliance.


  1. Equipment Knowledge: I am able to identify, assemble, clean and use all of the following pieces of equipment: Dishwasher, 3-Compartment Sink, Cryovac, Convection Oven, Robot Coupe, Immersion Blender, Mandoline, Pasta Sheeter, Mixers, Combi Oven, Steamer, Griddle, Salamander, Fryer, Stoves, Ovens, Alto Shamm, Smoker, Buffalo Chopper, Tilt Skillet, Steam Jacketed Kettle, Blast Chiller, Induction Stove, Cassette Burners, Slicer, Ice Cream Machine,Pizza Oven, Steam Oven, Proofer, Chocolate Temperer, Coffee Maker, Turbo Chef, Panini Press
    *
    No Knowledge - I can not identify, assemble, clean or use any of the equipment in the professional kitchen.
    Below Standard - I can use some but not all of the equipment in the kitchen.
    Meets Standard - I can identify, assemble, clean, and use EVERY piece of equipment on the above list.
    Exceeds Standard - I meet the standard for equipment knowledge, and on some of the equipment, I am able to demonstrate its use effectively to other students so that they are able to meet standard on that equipment.


  1. Cooking Skills: I am able to demonstrate my understanding of cooking methods by employing a recipe and executing the following techniques: Sauteing, Frying, Roasting, Baking, Poaching, Steaming, Braising, Broiling, and Grilling.
    *
    No Knowledge - My understanding of professional techniques in the kitchen is limited to what I have read or seen. I have never before cooked in a professional setting (where someone is PAYING to eat what I cook for them.)
    Below Standard - I can define the cooking methods, but the food I deliver when executing the method occassionaly needs improvement.
    Meets Standard - I can execute all of the basic methods of cookery as described above. I can also read and execute any recipe given to me with acceptable results.
    Exceeds Standard - I have met the standards outlined above under the pressure of time and perfection of end product, and I have also helped others to meet the standard.


  1. Knife Skills: I am able to identify, define and execute a variety of knife skills on a variety of products and ingredients using a variety of knives.
    *
    No Knowledge - I have difficulty completing tasks that require the use of a knife.
    Below Standard - I know how to care for my knives and how to use them, but my knives are frequently dull or dirty, and the finished cuts that I produce are uneven or mis-shaped.
    Meets Standard - I keep my knives sharp at all times and keep them stored safely; there are very few cuts which I have not gained proficiency; I am comfortable using every knife that I come across in the kitchen.
    Exceeds Standard - I can meet the standards as described above under the pressures of time and customer expectation. I have shown others ways to gain proficiency in the use of their knives. My knife is an extension of myself. No matter the cut, or the product, I can produce it.


  1. Protein Fabrication: I am able to identify, handle, store, and fabricate a variety of animal proteins into a variety of cuts as prescribed by operational demands.
    *
    No Knowledge - I do not understand the standard.
    Below Standard - I can identify and fabricate some of the items put before me, but I still struggle on achieving proficiency on some types of animal proteins: I can fabricate salmon but struggle, with sole for example.
    Meets Standard - I can identify the primal cuts of meat from all the major animals and how they should be treated in fabrication and cookery. I can fabricate a whole chicken into 8 pieces without breaking a sweat. I can approach any piece of fish or seafood and fabricate it into appropriate portions in preparation for cookery. I understand how to store and preserve different types of proteins. I can remove silverskin proficiently. In general, I am comfortable in the presence of raw animal proteins.
    Exceeds Standard - I have met the above standard under the pressure of time in order to meet the professional standards of quality. I have helped others improve their own fabrication skills.


  1. Nutritional Science: I am able to identify and describe the functions of proteins, carbohydrates, fats, lipids and other nutrients.
    *
    No Knowledge - Everything that I know I learned from watching T.V.
    Below Standard - I can define some of the basic concepts of human nutrition and how they relate to food, but I am unable to connect them to my life as a chef.
    Meets Standard - I am able to modify standard recipes according to current nutrition guidelines and evaluate individual records for nutritional adequacy. I know the functions, names, and general requirements of essential nutrients and their food sources. I understand needs of specific people groups in making nutritional choices. I understand current topics and trends in nutrition to include food labeling, additives, and processing.
    Exceeds Standard - I have applied the knowledge that I have about nutrition in order to enhance my culinary skill, and I have helped others do so.


  1. Purchasing: I am able to identify, order, receive and store products within the operational requirements of the ICA.
    *
    No Knowledge - I am lost during discussions relating to Purchasing issues.
    Below Standard - I have a basic understanding of the concepts of purchasing and I care about what areas of the topic are foriegn to me.
    Meets Standard - I can compare alternative methods of purchasing, buying, and ordering, and select the appropriate method for a business. I have written product specifications for a foodservice establishment. I have completed a physical inventory and understand inventory management. I have determined the needed types of food, by analyzing a menu and developing an order list.
    Exceeds Standard - I have helped others in their quest to meet the standards outlined above. I have applied this theoretical knowledge in a practical and successful way outside of class and reached an acceptable outcome as a result.


  1. Supervision: I understand and can define the methods of recruiting, training, supervising and retaining personnel.
    *
    No Knowledge - I think that Gordon Ramsey is a model supervisor.
    Below Standard - I think that supervising is about commanding, respecting, and directing others to execute tasks.
    Meets Standard - I have written and implemented job descriptions and specifications. I have compared training methods and constructed an effective training program. I have played the role of a culinary/hospitality supervisor in a live-time, guest-centered environment. I have applied the principles of evaluation, motivation, and team building.
    Exceeds Standard - I help others become more effective supervisors or to understand the principles of supervision more precisely.


  1. Customer Service: I am able to engage and communicate with guests in order to effectively meet their expectations.
    *
    No Knowledge - Customers iritate me so I avoid them at all costs.
    Below Standard - I can execute service standards, but have difficulty modifying them to meet customer expectations.
    Meets Standard - I can modify my behavior based on the expectations of others while still falling within the guidelines of the order of service.
    Exceeds Standard - I have executed the above standard in a live-time, guest-centered operation and helped others do so, as well.


  1. Beverage: I am able to identify, define, prepare and serve a variety of beverages.
    *
    No Knowledge - I can not identify the different categories of beverages.
    Below Standard - I can identify the different beverage categories and the fundamentals of production for each one, and explain some service methods.
    Meets Standard - I have a comprehensive knowledge of the different beverage categories, i know them well enough to explain nuanced differences to others, I am comfortable serving and pairing beverages with food. I have prepared a variety of beverages to customer standards.
    Exceeds Standard - I can identify and describe almost any beverage. I can teach about the styles of beverage to others. I can apply my knowledge under pressure.


  1. Professionalism: I am vigilant about my appearance and attitude. I help others when needed, and do my best to adapt to the changing environment around me; never acting in a way that would cast a negative shadow on my classmates or this profession. I accept responsibility for all of my actions. I show respect to my physical workplace at all times.
    *
    No Knowledge - I am on the outside looking in. Others always seem to know what to do or say, and I never get it.
    Below Standard - I do not worry what others think of me. As long as I never let them see my mistakes, they will have to respect me. I am sometimes in a bad mood, but I never let it show. When something gets me pissed off, I can walk away, but it stays with me for a while.
    Meets Standard - I accept responsibility for my actions at all times, allowing my mistakes to be known as well as my successes. I allow others to take credit for their success, as well. I am proud of a classmate when they succeed at doing something. When things go wrong, I am already moving on to the solution. I have shown that I can handle adversity without disruptions. While failures are painful, they do not cause me stress or shake my self-image.
    Exceeds Standard - I have NEVER left the kitchen when there is trash to be taken out, or a floor to be swept. I work hard for the reward of "getting it done"; so the first man in the kitchen tomorrow doesn't have to smell trash from the night before. I realize that rule #3 starts with me. I take the opportunity to change the entire dynamic of the kitchen by brightening someone's day.


  1. Time Management: I know when it is time to ask probing questions, worry about the intricacies of menu formatting, or engage in theoretical conversations, and when it is time to shut up and cook.
    *
    No Knowledge - I have not been in an environment that requires me to do several things at once with an absolute deadline.
    Below Standard- I am a student, it is always time to ask questions. I always want to discover the meaning behind a task before undertaking that task.
    Meets Standard - I do my best to gather all the information that I need before I begin a task, but I understand that at some point, I must put the food into the pan when no one is watching. I have done so many times. When I take my learning into my own hands, I can still deliver the products on time as required, and then take the time to discover the deeper meaning.
    Exceeds Standard - I have met the standard outlined above, and I have helped others meet this standard under pressure by demonstrating to them the specific behaviors required to be successful in a fast-paced, production-driven environment.


  1. Confidence and Situational Awareness: I am comfortable with whatever the kitchen throws at me. I have stood in the chaos and been a part of the success that comes from it. There is barely an event that occurs while I am in the kitchen that I do not notice and make strides to engage.
    *
    No Knowledge - I do not know how to cook or behave in a professional kitchen yet. I can not identify those things that are happening around me that lead to success or failure.
    Below Standard - I feel comfortable in the kitchen but I am not able to execute a recipe yet without significant direction. I can recognize those things going on around me that are indicators of success or failure, but I can not-yet identify the ways in which to demonstrate that behavior myself.
    Meets Standard - I am willing to stand behind each plate of food I serve and defend it. I am comfortable with whatever the kitchen throws at me. I have stood in the chaos and been a part of the success that comes from it. There is barely an event that occurs while I am in the kitchen that I do not notice and make strides to engage.
    Exceeds Standard - I have led many successful projects at the stove under pressure. I have helped others gain confidence in their own abilities by sharing with them. I can notice what is happening, like it is in slow motion. I have been able to engage those moments and make them better without struggle.


  1. Baking and Pastry: I am able to identify ingredients and understand their function in baking. I can recognize standards of quality for baked goods. I have prepared, presented and stored a variety of bakery items to quality standards. I understand weights and measure, recipe conversion, bakeshop equipment, and vocabulary.
    *
    No Knowledge - Ace of Cakes is a cool show.
    Below Standard - I know the items that come from the bakeshop and I am satisfied knowing that there are people called pastry chefs and that is what they do, they bake things.
    Meets Standard - I am able to identify ingredients and understand their function in baking. I can recognize standards of quality for baked goods. I have prepared, presented and stored a variety of bakery items to quality standards. I understand weights and measure, recipe conversion, bakeshop equipment, and vocabulary.
    Exceeds Standard - I have refined my baking skills to include mastery of cakes, pastries, plated desserts and artisan breads that I can execute to professional standard each time I attempt them: especially when I attempt them under pressure.


  1. Cost Management: I have solved management problems, using available data. I have identifed and evaluated where to find useful data and how to interpret it. I understand the role costs play in determining budget and their effect on profit. I have developed a strong ethic in the kitchen in order to promote economically effecient cooking- I never leave food in the bowl.
    *
    No Knowledge - I am here to cook.
    Below Standard - I think that concerns of money and financial performance have no place in the professional kitchen.
    Meets Standard - See "Question"
    Exceeds Standard - I am able to share my knowledge and skills with others effectively enough that they can achieve the standard, as well.


  1. In all occassions where your response was other than "meets standards" please explain why you felt as though you were unable to reach that mark, or why you were able to reach past it.
    *


  1. If you had to identify three things about the program to change, what would they be?*


  1. I am satisfied with the value of my education thus far.*
    Yes
    No


  1. I am happy with the facilities in which I am currently studying.*
    Yes
    No


  1. I feel safe, and supported by the faculty and staff at the Institute for the Culinary Arts.*
    Yes
    No


  1. I have grown professionally because of my association with the Institute for the Culinary Arts. (Been given a raise, offered a job, promoted, etc.)*
    Yes
    No


  1. I would recommend the Institute for the Culinary Arts to others interested in pursuing this career.*
    Yes
    No


  1. Please indicate the amount of industry experience, at any level, that you have in this field. (Industry=Professional=Commercial and does not equal Home)  *





Institute for the Culinary Arts
Metropolitan Community College
Institute for the Culinary Arts
Omaha, NE