The second exam for the American Cheese Society’s Certified Cheese Professionals was administered July 31st in Madison. 172 applicants sat for the exam this year. As of this writing our Subject Matter Experts team is determining the passing score for the exam. Many test-takers have asked why it takes so long to know whether or not they passed. The short answer to that question is simply not that short. Our SME team wants to make sure the exam is tough enough but not overly difficult. This takes careful analysis of each and every question of the 150 on the exam. How did each question fare? What was the highest score and what was the lowest? What was the median score and what was the mean?
If one question fared poorly (as in less than half answered the question correctly) then is the question flawed in some way, or is there more than one defensible answer? We also put the overall performance on the exam into some historical context by comparing how the exam-takers did this year compared to the first year.
Analyzing how each question fares is not only dependent upon how many people answered the question correctly but also dependent on the consensus among the SME’s. Was the answer to a particular question something that the CCP™ should be able to answer correctly, and if so, what percentage of the test-takers would get it right?
Tomorrow the persons that passed the exam should be receiving their notifications that they are now ACS CCP’s. Based on our post-exam analysis it looks like we will have many more added to the 121 who passed last year. This is great! We expect to welcome even more CCP’s after the third exam at the 2014 conference in Sacramento.
A big “Thank You” to the team of Subject Matter Experts who volunteered many hours to this important endeavor, and to Jerry Rosen and Michelle de los Santos at Knapp Associates, and to our own Jane Bauer, as well as all the many people who have lent their support over the past decade. A tremendous amount of work went into this process. I know it seems like it has taken a long time to get the results but to maintain the standards I believe it is worth the wait. This certification is too important for the entire cheese industry.
- Max McCalman
ACS CCP™ Committee Chair