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Use of competency-based grading in FD SC 411: Managing food quality |
G. R. ZIEGLER, Dept. of Food Science, Pennsylvania State Univ., 116 Borland Lab., University Park, PA 16802-2504 Competency-based grading begins with the belief that for any activity, especially for those related to an occupation considered a profession such as food science, there must be standards. These standards or outcomes cannot occur accidentally, but are thoughtfully defined and purposefully achieved. This paper explores the use of competency-based assessment and grading in FD SC 411, Managing Food Quality, at Penn State University. The course topics include systems analysis using HACCP and problem solving using statistical process control. Competency-based assessment requires explicit operational definitions for each expected outcome, including assessment and testing methods and achievement criteria. The expected outcomes are generally described in the form of a competency assessment matrix that identifies each topic and the depth of understanding required. Grades are assigned based on both the number and level of competencies successfully attained.
Session 35, Assessment of learning outcomes in food science
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