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{"sheet":"PhD SLO1 Adv.Tox 18-19","index":0,"n_rows":24,"n_cols":7,"rows_kept":24,"cut":false,"hidden":false,"merged":[[5,1,5,5],[0,0,0,5],[1,0,1,5],[2,0,2,5],[3,1,3,5],[4,1,4,5],[17,1,17,5],[6,1,6,5],[7,1,7,5],[8,1,8,5],[9,1,9,5],[10,0,10,5],[11,1,11,5],[12,1,12,5],[13,1,13,5],[14,1,14,5],[15,1,15,5],[16,1,16,5]]}
["Student Learning Outcome 2"]
["Students will be able to critically analyze, synthesize, interpret and compile written scientific material in toxicology. "]
["Outcome 2: Assessment Measure 1"]
["Class:","FAS 711 Advanced Toxicology"]
["Course Mode:","Face-to-Face"]
["Assignment:"," Critically analyze, synthesize, interpret and compile written scientific material in toxicology. "]
["Evaluation Tool:","Written Presentation (research paper )  Assessment will be based on departmental rubrics for written presentation on a topical paper. All aspects of the rubrics will be assessed.  "]
["Performance Target: ","At least 100% of the submitted written presentations will score 85% or better in all aspects of the written presentation."]
["Results:","6/8 (75%)  students scored 85% or better on written presentation using the department's rubrics for written presentation on a topical paper.(1) Integration of knowledge:2/8 scored 95%, 2/8 scored 85%, 3/8 scored 75%, 1/8 scored 65%;( 2)Topic focus: 6/8 scored 95% and 2/8 scored 85%; (3) Depth of discussion: 1/8 scored 95%, 4/8 scored 85% , 3/8 scored 75%;(4)  Cohesiveness: 3/8 scored 95%, 3/8 scored 85%, 2/8 scored 75%;(5) Spelling and Grammar: 5/8 scored 85%, 2/8 scored 75%;(6) Sources: 6/8 scored 95% and 2/8 scored 85%       "]
["Use of Results:","TARGET MET. The program does not plan to recommend any changes for this assessment measure."]
["Outcome 2: Assessment Measure 2"]
["Class:","FAS 711, FAS 711 Advanced Toxicology"]
["Course Mode:","Face-to-Face"]
["Assignment:","Student  will make formal term presentations. "]
["Evaluation Tool:","Oral presentation (topical).  Students  assessment will be based on departments rubrics for topical oral presentation. All aspects of the rubrics will be assessed."]
["Performance Target: ","At least 100% of the submitted oral presentations will score 85% or better in all aspects of the oral presentation."]
["Results:","5/8 students scored 85% or better on presentations. Students were assessed on (1) Language  use and delivery: 2/8 students scored 95%; 3/8 scored 85% and 2/8  scored 75% ; (2) Organization and Preparation: 2/8  scored 95%, 1/8 scored 85%,  3/8 scored 75% and 1/8 scored 65%; (3) Content: 2/8 scored 95%, 3/8 scored 85% and 3/8 scored 75%; (4) Questions and Answers: 4/8 scored 95%, 2/8 scored 85%, 2/8 scored 75%)"]
["Use of Results:","TARGET MET. The program does not plan to recommend any changes for this assessment measure."]
[]
[]
[]
[]
[]
[null,null,null,null,null,null," "]

{"sheet":"PhD SLO2 Produce Safety 18-19","index":1,"n_rows":24,"n_cols":2,"rows_kept":24,"cut":false,"hidden":false,"merged":[[5,1,5,5],[0,0,0,5],[1,0,1,5],[2,0,2,5],[3,1,3,5],[4,1,4,5],[15,1,15,5],[16,1,16,5],[17,1,17,5],[6,1,6,5],[7,1,7,5],[8,1,8,5],[9,1,9,5],[10,0,10,5],[11,1,11,5],[12,1,12,5],[13,1,13,5],[14,1,14,5]]}
["Student Learning Outcome 2"]
["Students will be able to discuss common ways that produce may become contaminated on the farm and identify the types of human pathogens that can contaminate fresh produce"]
["Outcome 1: Assessment Measure 1"]
["Class:","FAS 602 Produce Safety"]
["Course Mode:","Face-to-Face"]
["Assignment:","Students will develop case studies on the topic of produce safety."]
["Evaluation Tool:","The Departmental Critical Thinking Rubric will be used.  Students were assessed on all aspects of the case study. Identifies and summarizes the problem/question at issue (10%). Identifies and assesses the quality of supporting data/evidence. (20%). Identifies and considers the influence of the context on the issue (20%). Demonstrates higher level thinking by interpreting the author’s meaning or the potential bias (20%)"]
["Performance Target: ","85% of the submitted case studies will score 85% or higher in all aspects of the case study"]
["Results:","86% (6/7) of the case studies earned 85% or higher on developing case studies. 86% (6/7) of the case studies earned 85% or higher on   Identifies and summarizes the problem/question at issue (10%). 86% (6/7) of the case studies earned 85% or higher on Identifies and assesses the quality of supporting data/evidence (20%). 86% (6/7) of the case studies earned 85% or higher on Identifies and considers the influence of the context on the issue (20%). 86% (6/7) of the case studies earned 85% or higher on Demonstrates higher level thinking by interpreting the author’s meaning or the potential bias (20%)"]
["Use of Results:","TARGET MET. The program plans to continue to incorporate this assignment in this course while adding components to further challenge the graduate students."]
["Outcome 1: Assessment Measure 2"]
["Class:","FAS 602 Produce Safety"]
["Course Mode:","Face-to-Face"]
["Assignment:","Students will present orally on this topic."]
["Evaluation Tool:","The Departmental Presentation (Topical) Rubric. Students were assessed on their ability to clearly present on an assigned topic. Language Use and delivery (30%), Organization and Preparation (20%), Content (30%), and Questions and Answers (20%)."]
["Performance Target: ","85% of the submitted oral presentations will score 85% or higher in all aspect of the oral presentations. 85% of the submitted oral presentations will score 85% or higher on Language Use and delivery (30%). 85% of the submitted oral presentations will score 85% or higher on  Organization and Preparation (20%). 85% of the submitted oral presentations will score 85% or higher on Content (30%). 85% of the submitted oral presentations will score 85% or higher on Questions and Answers (20%)."]
["Results:","86% (6/7) of the submitted oral presentations earned 85% or higher in their ability to clearly present on an assigned topic. "]
["Use of Results:","TARGET MET. For the next time this course is offered, the program plans to add more rigor to challenge the students further."]
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[" "]

{"sheet":"PhD SLO3 Flav. & Pigments 18-19","index":2,"n_rows":24,"n_cols":7,"rows_kept":24,"cut":false,"hidden":false,"merged":[[17,1,17,5],[6,1,6,5],[7,1,7,5],[8,1,8,5],[9,1,9,5],[10,0,10,5],[11,1,11,5],[12,1,12,5],[13,1,13,5],[14,1,14,5],[15,1,15,5],[16,1,16,5],[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 3"]
["Students will be able to locate, critically evaluate, and accurately interpret published research in the area of food science (flavor and pigment chemistry) from print or electronic sources"]
["Outcome 3: Assessment Measure 1"]
["Class:","FAS 617 Flavors and Pigments"]
["Course Mode:","Face-to-Face"]
["Assignment:","Class - assignments - peer review paper discussions and presentations, group and individual paper and topical presentations"]
["Evaluation Tool:","Oral presentations will be evaluated using the \"Oral Presentation (topical)\" rubric (Organization & Preparation and Contents areas) and written papers will be evaluated using the \"Written presentation (topical)\" rubric (Integration of Knowledge, Topic Focus and Depth of Discussion areas). "]
["Performance Target: ","85% of  the submitted written term papers and oral presentations will be able to demonstrate skills and successfully interpret published (current) bodies of literature in presentations (written and oral) in all aspects of the written term paper and oral presentation (Scoring good or better) . "]
["Results:","90% (10/11) of  the submitted written term papers and oral presentations were able to demonstrate skills and successfully interpret published (current) bodies of literature in presentations. 90% (10/11) of presentations given scored good or better in the Organization & Preparation and Content areas.  90%(10/11) of written term papers scored good or better in the Integration of Knowledge, Topic Focus and Depth of Discussion areas."]
["Use of Results:","TARGET MET. The results will be used to continue charging students to read more current literature in the field and using presentations and papers as assessment tools.  "]
["Outcome 3: Assessment Measure 2"]
["Class:","FAS 617 Flavors and Pigments"]
["Course Mode:","Face-to-Face"]
["Assignment:","Final term paper and oral presentation"]
["Evaluation Tool:","Oral presentations will be evaluated using the \"Oral Presentation (topical)\" rubric (Organization & Preparation and Contents areas) and written papers will be evaluated using the \"Written presentation (topical)\" rubric (Integration of Knowledge, Topic Focus and Depth of Discussion). "]
["Performance Target: ","85%  of the submitted final term papers and oral presentations will be able to demonstrate skills and successfully interpret published (current) bodies of literature in presentations (written and oral) in all aspects of the final term paper and oral presentation (scoring good or better)."]
["Results:","90%  (10/11) of the submitted oral presentations were able to demonstrate skills and successfully interpret published (current) bodies of literature in presentations (oral).  90% (10/11) of presentations scored good or better in the Organization & Preparation area and 90% of presentations scored good or better in the Content area."]
["Use of Results:","TARGET NOT MET. All students presented a final presentation and 81% of students submitted a paper on their predetermined final topic.  Students were able to present meaningful information that was relevant to their topics. While some students had some difficulty in answering questions. Therefore, the program  will require the students to do follow-up on Q&A topics with the instructor by submitting written responses to ensure topics are researched by the student and understood."]
[]
[]
[]
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[]
[null,null,null,null,null,null," "]

{"sheet":"POs PhD FS 18-19 (2)","index":3,"n_rows":12,"n_cols":2,"rows_kept":12,"cut":false,"hidden":false,"merged":[[11,1,11,5],[0,0,0,5],[1,0,1,5],[2,1,2,5],[3,1,3,5],[4,1,4,5],[5,1,5,5],[6,0,6,5],[7,0,7,5],[8,1,8,5],[9,1,9,5],[10,1,10,5]]}
["Program Outcome 1"]
["To increase the scholarly productivity of graduate students in the department. "]
["Assessment Measure:","1.  Number of formal presentations by graduate students of their research. Currently 17 PhD students."]
["Assessment Target:","1.  Present a minimum of 1 formal presentation (poster and oral) per PhD student (IFT, STEM Day, etc.) "]
["Assessment Results:","2 presented at ARD, 3 presented at SEIFT, 3 presented at IFT, 15 presented at STEM Day. Total of 23 presentations were made by 17 students."]
["Use of Results:","TARGET MET: Continue to present at local, regional and national meetings."]
["Program Outcome 2"]
["To increase participation in academically related activities and competitions"]
["Assessment Measure:","1. Number of activities and competitions (Teams: SEIFT product development competition, American Baking Society competition, College Bowl; Individual: Poster and oral competitions, etc.)"]
["Assessment Target:","1. At least 1 activity or competition per semester or at least 2 per academic year."]
["Assessment Results:","Two teams competed at SEIFT; 1 team for American Baking Society; 1 competed in College Bowl.  One team placed first at SEIFT\nTwo PhD students won first and second places in oral research presentations and One PhD student won first place in research poster presentation at Association of Research Directors; One PhD student won first place at the Annual STEM Day (AAMU)\nTwo PhD students won first and third places in research poster presentations at SEIFT"]
["Use of Results:","TARGET MET: The program plans to encourage more graduate students to participate in this competitions."]

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