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Outcome Data

Outcome Data - Student Graduation Rates for ACFEF Accredited Programs   

Academic Year2016-172017-182018-192019-202020-212021-222022-232023-242024-252025-262026-272027-282028-29
Culinary Arts (151)             
Baking & Pastry Arts Certificate (156)             

                                 

GRCC Secchia Institute for Culinary Education Program Specific Retention

Key Performance Indicator (KPI): Culinary Arts Student Progress Students Enrolled in at Least One Course

Student ProgressMajor CodeMajorStudents in PlanGradsGraduates/TransfersTransferred OnlyEnrolled Next Fall OnlyLeft EducationGrad/Transfer/Still Here
2017-2018151Culinary Arts23331181195674%
2018-2019151Culinary Arts2053079943680%
2019-2020151Culinary Arts1852100785863%
          
2017-2018156Baking and Pastry Cert.2410211864%
2018-2019156Baking and Pastry Cert.203009380%
2019-2020156Baking and Pastry Cert.188004571%

Culinary Arts Classes Taught at Kent Career Technical Center Student Success/Progress

TermClassEnrollment% Persisting to next Term at KCTC% Persisting to Next Year at KCTC% Enrolling Next Term at Main Campus% Enrolling Next Year at Main Campus
Fall 2018CA 209 Principles of Food Science3871%8%11%32%
Winter 2019CA 200 Hospitality Management268%4%38%35%
Winter 2019CA 111 Restaurant Sanitation and Safety4850%42%13%13%
Fall 2019CA 213 Food Purchasing, Cost Control3073%n/a3%43%
Winter 2020CA 112 Menu Planning and Nutrition28n/an/a50%n/a
Winter 2020CA 111 Restaurant Sanitation and Safety48n/an/a54%n/a
Fall 2021CA 209 Principles of Food Science90%44%0%11%
Fall 2021CA 213 Food Purchasing, Cost Control2195%0%5%62%
Winter 2022CA 111 Restaurant Sanitation and Safety186%6%17%11%
Winter 2022CA 112 Menu Planning and Nutrition200%0%67%67%
Transfer