Open Kitchen Program | Instructor Guide Assessment

After reading through the instructor guide for Open Kitchen instructors, we ask that this assessment be completed to better help us measure and understand the effectiveness of this training. There are no scores, and results will be forwarded to the Continuing Education Coordinator for review of our success. Thank you for your willingness to complete this survey!
Name: 


A red asterisk (*) indicates required questions.

  1. After completing this course, do you feel better prepared to lead classes at the Institute for the Culinary Arts?*
    Yes
    No


  1. What tasks do lab assistants complete as part of their work in Open Kitchen program courses? (more than one is correct)*
    set-up of classroom
    Mise en place of ingredients
    Engagement with students and instructors
    Managing and cleaning work stations
    Preparing dinner for instructors


  1. What three basic learning styles are covered in the Adult Learning Principles section of the course?*
    Read/write
    Tactile
    Auditory
    Visual
    Sequential


  1. Most Open Kitchen program classes geared toward adults operate primarily in a pedagogical classroom model. *
    True
    False


  1. Disciplinary problems are rarely an issue in the Open Kitchen classes. In the event there is a disruption, what is your first best response? What if someone feels unsafe or you need outside assistance?*


  1. Please share any aspect of the preparation or execution processes of teaching a course that you see as being problematic for you. *


  1. What was the "muddiest point" in this training course? What do you still feel like you need more information about as you move forward as an instructor?*


  1. On a scale of 1 to 10, how likely are you to refer to this guide for information about teaching in the Open Kitchen program?*
     
      1 2 3 4 5 6 7 8 9 10  
    Not likely at all  Very Likely