Outcome Data - Student Graduation Rates for ACFEF Accredited Programs
| Academic Year | 2016-17 | 2017-18 | 2018-19 | 2019-20 | 2020-21 | 2021-22 | 2022-23 | 2023-24 | 2024-25 | 2025-26 | 2026-27 | 2027-28 | 2028-29 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 Progress | Major Code | Major | Students in Plan | Grads | Graduates/Transfers | Transferred Only | Enrolled Next Fall Only | Left Education | Grad/Transfer/Still Here |
|---|---|---|---|---|---|---|---|---|---|
| 2017-2018 | 151 | Culinary Arts | 233 | 31 | 1 | 8 | 119 | 56 | 74% |
| 2018-2019 | 151 | Culinary Arts | 205 | 30 | 7 | 9 | 94 | 36 | 80% |
| 2019-2020 | 151 | Culinary Arts | 185 | 21 | 0 | 0 | 78 | 58 | 63% |
| 2017-2018 | 156 | Baking and Pastry Cert. | 24 | 1 | 0 | 2 | 11 | 8 | 64% |
| 2018-2019 | 156 | Baking and Pastry Cert. | 20 | 3 | 0 | 0 | 9 | 3 | 80% |
| 2019-2020 | 156 | Baking and Pastry Cert. | 18 | 8 | 0 | 0 | 4 | 5 | 71% |
Culinary Arts Classes Taught at Kent Career Technical Center Student Success/Progress
| Term | Class | Enrollment | % 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 2018 | CA 209 Principles of Food Science | 38 | 71% | 8% | 11% | 32% |
| Winter 2019 | CA 200 Hospitality Management | 26 | 8% | 4% | 38% | 35% |
| Winter 2019 | CA 111 Restaurant Sanitation and Safety | 48 | 50% | 42% | 13% | 13% |
| Fall 2019 | CA 213 Food Purchasing, Cost Control | 30 | 73% | n/a | 3% | 43% |
| Winter 2020 | CA 112 Menu Planning and Nutrition | 28 | n/a | n/a | 50% | n/a |
| Winter 2020 | CA 111 Restaurant Sanitation and Safety | 48 | n/a | n/a | 54% | n/a |
| Fall 2021 | CA 209 Principles of Food Science | 9 | 0% | 44% | 0% | 11% |
| Fall 2021 | CA 213 Food Purchasing, Cost Control | 21 | 95% | 0% | 5% | 62% |
| Winter 2022 | CA 111 Restaurant Sanitation and Safety | 18 | 6% | 6% | 17% | 11% |
| Winter 2022 | CA 112 Menu Planning and Nutrition | 20 | 0% | 0% | 67% | 67% |