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Program Outcome Student Self Assessment- 2 Skills Demonstration or Marketing and Industry Perspectives
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.
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- Please indicate the degree option or options that you are pursuing.
(Check all that apply)*
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- UNIFORM, SAFETY + SANITATION Each student should be able to: comply with established practices for uniform standards, personal hygiene and grooming maintain a safe environment for work and learning adhere to established sanitation practices pass ServSafe® certification
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- EQUIPMENT KNOWLEDGE Each student should be able to: identify describe assemble use clean and store the equipment, smallwares, knives and utensils standard to the professional restaurant and foodservice environment
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- PRODUCT KNOWLEDGE Each student should be able to: identify and describe a variety of raw and prepared ingredients identify and describe alcoholic and non-alcoholic beverages
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- COOKING + FOOD PREPARATION METHODS Each student should be able to: demonstrate ability to execute a variety of sweet and savory cooking methods to professional standard identify, recognize and execute a variety of knife skills including classical knife cuts and vegetable/fruit fabrication identify, handle, fabricate, and store a variety of proteins to professional standards
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- OPERATIONS MANAGEMENT Each student should be able to: compare methods of purchasing write purchasing specifications for a foodservice establishment practice inventory management determine purchasing needs through menu analysis and order-list development apply effective culinary or hospitality supervision methods of recruiting, selecting, training, executing, and evaluating personnel examine and participate in team building and conflict management describe harassment and other legal issues demonstrate proficiency in culinary math functions identify, generate, evaluate and interpret useful management information system data in order to make effective decisions relating to the profitability and efficiency of an operation
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- SERVICE Each student should be able to: demonstrate strong customer service skills in interactions with clients to understand their expectations and achieve positive results identify and execute techniques of service recovery to achieve positive outcomes with guests or other
customers execute the order of service to meet customer requirements in various environments
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- PROFESSIONALISM + COMMUNICATION Each student should be able to: accept responsibility for their actions at all times, maintain a positive attitude, and fulfill all commitments demonstrate effective written, verbal and non-verbal communication be aware of and respond in a positive and effective manner to all situations in the kitchen and dining room
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- MENU AND RECIPE DEVELOPMENT + WRITING Each student should be able to: apply the principles of menu planning and layout for a variety of facility types and service styles describe food and beverage affinities
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- PLANNING + TIME MANAGEMENT Each student should be able to: demonstrate a high degree of mise en place (organization & preparedness) manage the completion of several tasks on time balance time between discovery (question) and action
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- INDUSTRY ENGAGEMENT Each student should be able to: participate in industry events and practical work experiences identify, define, and utilize information relating careers and opportunities in the industry investigate culinary and hospitality professional organizations research and define cuisines and influence of industry trends*
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- NUTRITION Each student should be able to: describe the characteristics, functions, and food sources of the major nutrients maximize nutrient retention throughout the food procurement, preparation, and storage apply the principles of life cycle nutrient and food allergies to menu planning and food preparation
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- INFORMATION SYSTEMS LITERACY Each student should be able to: describe and apply the functions and methods of information systems within the industry
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- SUSTAINABILITY LITERACY Each student should be able to: identify and define the role sustainability plays in the business models of the hospitality industry. demonstrate a heightened awareness of the supply chain, energy & resource utilization and the impact on the environment and the fiscal health of the organization*
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- LEADERSHIP Each student should be able to: establish goals based on organizational vision and mission develop a plan, communicate it, and develop/lead others to achieve individual and team goals*
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- FISCAL MANAGEMENT Each student should be able to: recognize, generate, and interpret various financial reports for business viability provide corrective action recommendations
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- MARKETING Each student should be able to: identify, create and evaluate marketing strategies utilized by establishments in the industry*
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- SUMMARY | 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.
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