Course Dean of overlap course Division/department Rationale Number / Title (name) CAREER/TECHNICAL COURSE TRACKING (required only for career/technical courses) Career/Technical courses are tracked within programs for purposes of Carl Perkins funding and budgetary planning. Indicate all degree or certificate programs for which this course will be required. Programs in which course will be required Division Hotel/Restaurant/Tourism Management AAS Culinary Arts & Management Part 3: Outcomes, Assessments, Topics List course outcomes, Core Learning Outcomes (CLOs), and Assessments The information in this section should be used to create your course outline and syllabus. How are Lane’s Core Learning Outcomes emphasized and measured or demonstrated through course assessments? Please indicate which are linked to your course outcomes. Need help? Contact Tammy Salman, Faculty Coordinator, Assessment and Curriculum Development or Sarah Lushia, Core Learning Outcomes Coordinator. You do not need a CLO for COURSE-LEVEL LEARNING OUTCOMES (course outcomes) ASSESSMENTS Include each course outcome. specific assignments you will EXAMPLE CLO 1.2: EXAMPLE use to measure/observe Upon successful completion of this course, students will be able to: Determine information student attainment of 1. Describe and explain general plant structure and need, find and cite relevant outcomes. For assessment function in relation to plant growth and development. information see 2. Demonstrate knowledge of horticultural principles in the cultivation of plants. 1. Demonstrate knowledge of interpersonal relationships as they relate to the work environment, shown by working smoothly with other students, staff, and clients to produce an event. 2. Demonstrate efficient work organization, including creating and implementing workflow charts, schedules, and timelines. 3. Demonstrate excellent customer service skills in working with a culturally and ethnically diverse client base, including internal and external event planners and attendees. 4. Summarize all the steps involved in producing a successful event, including catering and audiovisual services to meet client needs.
Division/department Course Number / Title Rationale Dean of overlap course (name) CAREER/TECHNICAL COURSE TRACKING (required only for career/technical courses) Career/Technical courses are tracked within programs for purposes of Carl Perkins funding and budgetary planning. Indicate all degree or certificate programs for which this course will be required. Programs in which course will be required Division Hotel/Restaurant/Tourism Management AAS Culinary Arts & Management Part 3: Outcomes, Assessments, Topics List course outcomes, Core Learning Outcomes (CLOs), and Assessments The information in this section should be used to create your course outline and syllabus. How are Lane’s Core Learning Outcomes emphasized and measured or demonstrated through course assessments? Please indicate which are linked to your course outcomes. Need help? Contact Tammy Salman, Faculty Coordinator, Assessment and Curriculum Development or Sarah Lushia, Core Learning Outcomes Coordinator. You do not need a CLO for each course outcome. EXAMPLE CLO 1.2: Determine information need, find and cite relevant information COURSE-LEVEL LEARNING OUTCOMES (course outcomes) EXAMPLE Upon successful completion of this course, students will be able to: 1. Describe and explain general plant structure and function in relation to plant growth and development. 2. Demonstrate knowledge of horticultural principles in the cultivation of plants. ASSESSMENTS Include specific assignments you will use to measure/observe student attainment of outcomes. For assessment see 1. Demonstrate knowledge of interpersonal relationships as they relate to the work environment, shown by working smoothly with other students, staff, and clients to produce an event. 2. Demonstrate efficient work organization, including creating and implementing workflow charts, schedules, and timelines. 3. Demonstrate excellent customer service skills in working with a culturally and ethnically diverse client base, including internal and external event planners and attendees. 4. Summarize all the steps involved in producing a successful event, including catering and audiovisual services to meet client needs.
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