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{"sheet":"SLO1","index":0,"n_rows":24,"n_cols":7,"rows_kept":24,"cut":false,"hidden":false,"merged":[[10,0,10,5],[11,1,11,5],[12,1,12,5],[9,1,9,5],[17,1,17,5],[13,1,13,5],[14,1,14,5],[15,1,15,5],[16,1,16,5],[6,1,6,5],[7,1,7,5],[8,1,8,5],[5,1,5,5],[0,0,0,5],[1,0,1,5],[2,0,2,5],[3,1,3,5],[4,1,4,5]]}
["Student Learning Outcome 1"]
["Students will be able to identify the appropriate methods and equipment to conduct proximate analysis on a chosen food products. "]
["Outcome 1: Assessment Measure 1"]
["Class:","Food Analysis FAS 408L"]
["Course Mode:","Face-to-Face"]
["Assignment:","Students will be assessed by written quizzes, homework and short answer exams questions."]
["Evaluation Tool:"]
["Performance Target: ","75% of Students will be able to select and recall the appropriate methods for the analysis of a food component on written exams, homework assignments and quizzes and a score >70%. "]
["Results:","33% of  students scored a C or better on written class exams.  only 25%   of students could  recall methods used in proximate analysis of food components. All students completed homework assignments, with a grade of C or better  At any given time, 80% of students completed quizzes.  42 % scored >60%. Over all 58% of students met course outcome."]
["Use of Results:","2018 class cohort appeared unprepared for course as compared to previous years cohort. 2018 cohort did not know basic foundations which they should have known from prerequsite classes. More emphasis will be place in FAS 351 (Nutrition and Met) on important and function of macro and micro nutrients. "]
["Outcome 1: Assessment Measure 2"]
["Class:"]
["Course Mode:"]
["Assignment:"]
["Evaluation Tool:"]
["Performance Target: "]
["Results:"]
["Use of Results:"]
[]
[]
[]
[]
[]
[null,null,null,null,null,null," "]

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["Student Learning Outcome 2"]
["Students will be able to develop safe, flavorful and nutritious foods/ food products to meet consumer demands (integration and application of microbiological, engineering, processing, sensory, and chemical principles).  "]
["Outcome 2: Assessment Measure 1"]
["Class:","FAS 490 Food  Science Capstone"]
["Course Mode:","Face-to-Face"]
["Assignment:","Term report"]
["Evaluation Tool:"]
["Performance Target: ","Student groups (100%) will submit the term report paper and will earn a rating of ‘Good’ (85%) or higher. "]
["Results:","Reports (100%) were surface in nature.  Depth of knowledge for some topics (shelf-life) was low with students not assessing or evaluating how or why an event occurred (i.e. mold, microbial growth, etc.). "]
["Use of Results:","An example report will be offered.  The example will highlight the level of discussion and topics covered.  The example will be presented/discused in class.  A lecture on shelf life (process and importance) will be incorporated."]
["Outcome 2: Assessment Measure 2"]
["Class:","FAS 490 Food  Science Capstone"]
["Course Mode:","Face-to-Face"]
["Assignment:","Oral presentation"]
["Evaluation Tool:"]
["Performance Target: ","Students (>95%) will analyze and catogorize topics for their area (responsibility matrix) and be able to discuss at a level of ‘Good’ (85%) or better as evaluated by the department product development rubric (focusing on questions answered)."]
["Results:","Students (100%) participated in oral presentations but only 71% were able to identify information in their area (responsibility matrix) and explain the importance in product development.  30% of students scored less than 60% in adequately answering questions.  70% students scored less than 80% in manner of speaking, which includes scientific language and descriptions. EXAMPLE:  80% (80/100) oral presentations scored good or higher the content/creativity section. 60% of oral presentations (60/100) scored good or higher integration/application of knowledge section.  "]
["Use of Results:","Students will be provided questions relevant to their project for each subject area by the instructor.  Questions and answers will be discussed in class prior to printing posters to ensure in-depth understanding and preparedness. "]
[]
[]
[]
[]
[]
[null,null,null,null,null,null," "]

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["Student Learning Outcome 3"]
[]
["Outcome 3: Assessment Measure 1"]
["Class:"]
["Course Mode:"]
["Assignment:"]
["Evaluation Tool:"]
["Performance Target: "]
["Results:"]
["Use of Results:"]
["Outcome 3: Assessment Measure 2"]
["Class:"]
["Course Mode:"]
["Assignment:"]
["Evaluation Tool:"]
["Performance Target: "]
["Results:"]
["Use of Results:"]
[]
[]
[]
[]
[]
[null,null,null,null,null,null," "]

{"sheet":"POs","index":3,"n_rows":12,"n_cols":2,"rows_kept":12,"cut":false,"hidden":false,"merged":[[0,0,0,5],[6,0,6,5],[11,1,11,5],[10,1,10,5],[9,1,9,5],[8,1,8,5],[5,1,5,5],[4,1,4,5],[3,1,3,5],[2,1,2,5],[1,0,1,5],[7,0,7,5]]}
["Program Outcome 1"]
["To recruit undergraduate students in Food Science."]
["Assessment Measure:","1. Number of high school seniors contacted during/after University High School Senior Day (Fall) and Spring Open House.                                       "]
["Assessment Target:","1. Contact at least 100 potential students. "]
["Assessment Results:","1. The FAS and other students (biology, chemistry and undecided) (over 500) that were accepted to AAMU (first time), and listed in the Admissions office listing were contacted via email at three times. FAS students were sent emails specific for the field with other disciplines.  Emails that were sent promoted the Food Science program."]
["Use of Results:","1. Continued efforts to contact students admitted to AAMU via email and phone calls."]
["Program Outcome 2"]
["To increase the number of students being afforded experiential learning opportunities in Faculty research labs.  (2 ASSESSMENT MEASURES PER OUTCOME)  "]
["Assessment Measure:","1. At least 20 students will be mentored by six Food Science Faculty/Grad Students in selected research projects."]
["Assessment Target:","1. At least 80% of students will be afforded experiential learning opportunities.   "]
["Assessment Results:","1. 110% of students were afforded experiential learning opportunities in the Summer/Fall/Spring semester. "]
["Use of Results:","1. Continue mentoring students in various research project. Students will be informed on the importance of having this experiential aspect in their degree.  Increase activities for student engagement in other activities such as seminars, workshops and professional (FS) club activities."]

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["Face-to-Face",null,"Yes"]
["Online",null,"No"]
["Off campus"]