Orange Coast College Culinary Arts OCC Graduate Survey () No. of responses = 10 Legend Relative Frequencies of answers Mean Median Question text Left pole 25% 0% 50% 0% 25% Right pole n=no. of responses av.=mean md=median ab.=abstention Scale 1 2 3 4 Histogram 5 1. Semester 1.1) Please choose your last semester attended. Spring 2014 0% Fall 2013 0% Fall 2014 0% Spring 2015 66.7% Fall 2015 33.3% 2. Please rate the following 2.1) Ability to identify and practice proper techniques of sanitation and safety. 2.2) Ability to apply the basic cooking methods to obtain properly cooked products. av.=4.67 2.3) Necessary skills to prepare vegetables, stocks, soups and sauces. av.=4.67 2.4) Understanding of terminology used in food preparation. 2.5) Ability to use recipes. 04/22/2016 Class Climate evaluation Page 1
2.6) Understand how to prepare a variety of bakery goods. av.=4.56 2.7) Ability to operate major pieces of equipment in a quantity kitchen. av.=4.22 2.8) Ability to prepare meat, fish and fowl dishes. av.=4.33 2.9) Ability to prepare sandwiches, salad dressings, cold sauces, seafood and protein salads, cold appetizers and canapes. 2.10) Understand terms used in the garde manager area. 2.11) Understand the duties of dishwasher, bus person, waiter/waitress, host/hostess in dining room. av.=4.56 2.12) Understand techniques in merchandising food to the customer, including designing a menu, atmoshpere, sales promotion and advertising. av.=3.78 2.13) Identify product standards and specifications. av.=4.44 2.14) Calculate food costs of standard recipes and other related food costing calculations. av.=4 2.15) Ability to read, understand and compute the calculations for financial statements. av.=3.78 2.16) Be able to apply the basic requirements and methods in employee recruitment, applications, interviewing and selection. av.=4 04/22/2016 Class Climate evaluation Page 2
2.17) Understand the elements of good human relations, employee motivation, evaluation and discipline. av.=4.11 2.18) What suggestions do you have for improvement of our programs? I'd like to note that the fact that I selected 'average' for the financial statements and food costing abilities are simply because math and math related things are quite difficult for me, I don't believe I did less well at those tasks because I was taught badly, I think it is simply because of how I am. Now that OCC has opened up a few more evening classes for the culinary program (so they can have two sessions of Culinary 3, Culinary 4, Dining Room Service, and Dining Room Management), I think the program is in a much better place. I saw so many people get impacted and stopped from taking classes like that, simply because there were not enough slots. I have worked with several other people from schools like Art Institute or Cordon Bleu, and I feel my skills far outstrip theirs- the things I learned in this particular program have really pushed me along. All that being said, I grow tired of life in the kitchen, my body is unfortunately falling apart. I don't know if this is just wishful thinking, or too hand-holdy, but I wonder if students would benefit from learning about other job options in the culinary field. As in- we know you can be a cook/chef, you can manage a restaurant or serve, and you can operate a hotel (and have other hotel related jobs). What are other career options you can use your degree for? I don't know if it really makes sense to teach something like that, but even if there were resources handy for potential graduates to look at, it might help them find something that they would like better than simply being on the line. I think it also might be a good idea for students to have some potential mentoring opportunities. Have a time where graduates that work in the field come and answer questions about what it is really like. All of our instructors have some good history, but I feel a good deal of it is a little outdated/not relevant to how the culinary field has changed. What about being a female in a restaurant kitchen? That itself poses some interesting/delicate challenges. I can only imagine it would be hard for a female in her early 20s to handle some of the stuff that gets said in a supposedly professional environment. Other than those small things, I think it's a wonderful program, and if anyone is crazed enough to go ahead and try for culinary arts, I definitely recommend them to attend OCC. Offer more classes, particularly entry level courses. It took me 3 years (6 semesters) to complete Basic Culinary & Basic Pastry training. Loved the program! Really need more classes, it takes too long to get through the program. I would have gotten my advanced certification, but it would have taken me another two years. Specific instructions on the proper cooking of proteins during demonstrations. How to effectively run ticket times when cooking and expediting. 3. Employment Data 3.1) Are you currently employed in a field utilizing your Culinary Arts knowledge? Yes 77.8% No -- If No, the survey is complete. 22.2% 3.2) If yes, please give employer name: Courtyard Irvine Spectrum, Marriott International Disneyland LifeFoods,inc. Newport Beach corner Market & cafe Old vine cafe Olive Pit Mediterranean Grill Portola coffee roasters The Barrel Room 04/22/2016 Class Climate evaluation Page 3
3.3) If yes, do you work in Hotel 10% Commerical Restaurant 30% Institutional Food 0% Club 0% Catering 0% Other 40% n=10 3.4) If other, please explain. Food Production Kitchen Independent Restaurant Restaurant 3.5) Are you employed: Full Time 62.5% Part Time 37.5% n=8 04/22/2016 Class Climate evaluation Page 4
Profile Subunit: Name of the instructor: Name of the course: (Name of the survey) OCC Instruction Orange Coast College Culinary Arts OCC Graduate Survey Values used in the profile line: Mean 2. Please rate the following 2.1) Ability to identify and practice proper techniques of sanitation and safety..00dev.=0.44 2.2) Ability to apply the basic cooking methods to obtain properly cooked products. av.=4.67.00dev.=0.50 2.3) Necessary skills to prepare vegetables, stocks, soups and sauces. av.=4.67.00dev.=0.50 2.4) Understanding of terminology used in food preparation..00dev.=0.44 2.5) Ability to use recipes..00dev.=0.44 2.6) Understand how to prepare a variety of bakery goods. av.=4.56.00dev.=0.73 2.7) Ability to operate major pieces of equipment in a quantity kitchen. av.=4.22.00dev.=0.83 2.8) Ability to prepare meat, fish and fowl dishes. av.=4.33.00dev.=0.50 2.9) Ability to prepare sandwiches, salad dressings, cold sauces, seafood and protein salads, cold appetizers and canapes. 2.10) Understand terms used in the garde manager area..00dev.=0.44.00dev.=0.44 2.11) Understand the duties of dishwasher, bus person, waiter/waitress, host/hostess in dining room. 2.12) Understand techniques in merchandising food to the customer, including designing a menu, atmoshpere, sales promotion and advertising. 2.13) Identify product standards and specifications. av.=4.56.00dev.=0.53 av.=3.78.00dev.=0.83 av.=4.44.00dev.=0.53 2.14) Calculate food costs of standard recipes and other related food costing calculations. av.=4.00.00dev.=0.71 2.15) Ability to read, understand and compute the calculations for financial statements. av.=3.78.00dev.=0.83 2.16) Be able to apply the basic requirements and methods in employee recruitment, applications, interviewing and selection. 2.17) Understand the elements of good human relations, employee motivation, evaluation and discipline. av.=4.00.00dev.=0.71 av.=4.11.00 dev.=0.78 04/22/2016 Class Climate evaluation Page 5