Transcript Academic program assessment

Academic Program
Assessment
Process
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Academic program assessment is the
systematic and ongoing method of gathering,
analyzing, and using information from
measured outcomes to improve student
learning.
The primary purpose of academic assessment
is to improve the quality of educational
programs by improving student learning.
1.
Classroom assessment
2.
Course assessment
3.
Academic program assessment
4.
Institutional assessment
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Something we have to do just for SACS
You have to be an research expert to do
assessment
You can’t measure what students learn in
certain types of programs
Assessment is someone else’s job
It will be used to judge faculty
The purpose is to prove your program is
100% successful
Assessment is a top down approach
Program Goal
Student
Learning
Outcomes
Follow -up
Actions Based
on Results
CVCC
Assessment
Cycle
Analysis of
Results
Curriculum
Map
Target Goals
Measurement
of Goals
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General statements about what the program
intends to accomplish
Describe the knowledge and skills of
graduates, especially related to employment
and transfer
Approaches to develop program goals
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Ideal graduate
Review existing materials
Course goals inventories
Review other institution program goals
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Specific statements that describe the required
learning in order to attain the degree and
meet the program goals.
Student Learning Outcomes differ in scope
compared to Program Goals
VCCS General Education – Quantitative
Reasoning
◦ Students will be able to apply mathematical tools to
the solution of complex problems.
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The purpose of a curriculum map is to
identify where in the curriculum the student
learning outcomes are addressed
Classes at top and courses on the side
Provides information about the extent to
which the curriculum really supports the
student learning objectives
Can provide discussion about sequencing of
courses, curriculum revisions, program
planning, etc.
The Learning Outcomes and Curriculum Map
CULINARY ARTS CERTIFICATE
Total Semester Hours: 36
Date:___9/22/10_________
General Education
Requirements
Program Requirements
Student Outcome Goals
HRI 119
HRI 128 HRI 140 HRI 158
Demonstrate understanding of
safe and effective kitchen use
and maintenance.
X
Demonstrate expert-level
operation of professional
kitchen tools and equipment.
X
X
Demonstrate food preparation
for the following cooking
methods: sauté', broil, grill,
braise, deep and shallow fry,
and poach.
Describe and apply the
principles of nutrition to
maximize nutrient retention in
food preparation.
Utilize concept of menu
planning, cost control,
purchasing, receiving, quality
standards, profit and staffing
costs.
HRI 218
HRI 219
HRI 220
X
X
X
X
X
X
X
X
X
X
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X
SOC
BUS 226
HRI 228 BUS 117 ENG 111 SCIENCE or
ITE
ELEC
115
X
X
X
X
X
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Specific
Measurable
Attainable
Results-oriented
Time Specific
◦ Students graduating in Spring 2013 with an
Associate of Arts and Science Degree in General
Studies will score above the national norm of 112
on Math Scaled Score of the ETS Academic Profile.
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Make sure it is useful and leads to improvements
Align the assessment method with the target
goals
Consider where and when the assessment will
occur (how to keep track of the students)
Are there existing assessments
Multiple measures
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Tests
Work samples
Interviews
Demonstrations
Rubrics
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Compare actual student performance with
intended student learning for each outcome
Keep it simple
Identify areas of strengths and weaknesses
for the program
Discussion among faculty on how to improve
program and student learning
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Actions to improve student learning
outcomes tied to strengths/weakness
◦ Reinforce, discontinue, add
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Brainstorm
Collaborate (Include all facult)
Document
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Lesson plans
Book changes
New classroom assignments and activities
Curriculum changes
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Follow-up on actions taken the previous year
Narrative about how the action items were
implemented
Documentation that they took place
Explain changes to data as a result of actions
steps taken
Process Step
Time frame
Program Goal
August 2012
Student Learning
Outcomes
August 2012
Curriculum Map
September 2012
Target Goals
November 2012
Measurement of Goals
April 2013
Analysis of Results
Summer 2013
Actions Based on Results
August 2013
Follow-up on Action
Steps
April 2014