Assessment Committee


This is the faculty and classified professional page of the Riverside Assessment Committee (RAC). Here you will find our membership list, SAO and SLO assessment resources, helpful articles and links, and more. Assessment need not be scary or boring. It can helpful in guiding discipline discussions about teaching, learning, and equity. If you have any assessment-related questions, please reach out to your department representative or to Jude Whitton, Denise Kruizenga-Muro, or Wendy McEwen.
Computer and reporting forms

Associate faculty, download and complete this form to report and get paid for assessment projects.

Membership image

This section is to see your representatives. 

Resources word block

Look here for RCC specific resources like access to Nuventive and a quick guide to using Nuventive plus helpful resources related to service-area outcome assessment.

Word jumble of equity
Resources to help make assessments more equitable and meaningful.
Diverse grid-enabled help-desk

Read about the assessment projects done by campus colleagues.

Resources computer

Look here for RCC specific resources like access to Nuventive and a quick guide to using Nuventive plus helpful resources related to service-area

SAO Assessment Resources

Chef Orlando with bagguetteThe use of rubrics helps with consistent results, especially when it’s subjective, based on various components and competencies in one area [Baguettes can be broken down in the following techniques: making the dough, shaping the baguettes, slashing the baguettes, and baking the baguettes]. It’s not just about the final product, rather the processes and techniques along the way that result in that final baguette. Baking is a science!

The rubric uses a numerical scale, but the grading gets broken down into various components. For example:

  • Flavor (was there enough salt)
  • Texture (was the dough kneaded enough, was the dough over-kneaded, did the dough proof enough)
  • [specific technique] Slashing (proper angle, proper depth, proper length) [in reference to baguettes]
  • Sanitation (important in any kitchen…even though we may be busy, sanitation shouldn’t be slighted)
  • Final Bake (was it baked properly, using the correct oven temperature, correct oven)
  • Work habits (how well do they organize themselves, time management)

Because baking is such a science, ingredients and processes can turn out different results. By breaking the competencies down into bits and pieces, it allows the students to see exactly where they need to improve, or where they did an exceptional job. It spells it out for them, all while being consistent throughout the grading/assessment process. Also, being observant throughout the processes, helps tackle the assessment at the end of the competency.

I have been using this rubric for over a decade now. Prior to using this rubric, the baguettes were definitely “rough around the edges”, and definitely needed some fine tuning. Now that students have a rubric to follow along, they know ahead of time on areas to put more focus. Since we make baguettes in class a couple times prior to the assessment, it gives them the opportunity in class (and at home), to continue working on the areas necessary to produce a quality looking baguette.

SLO Assessment Resources

Nuventive Training Manual
RAC Assessment Guide
PLO Assessment Checklist​​
SLO to PLO Mapping Video​

Example SLO Rotation and Reporting Form

Resources for Assessment Best Practices

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