2019-2020 Curriculum Innovation Project| Institute for the Culinary Arts

The full-time faculty at the Institute for the Culinary Arts are gathering to begin a compression planning session on curriculum innovation and we are in need of your input. Please address the following questions with honesty and your thoroughness. Your responses will be used to generate an aggregate report that will not include your name, but should serve to inform the thinking of our team as we move through our innovation process.
Name: 


  1. MEASURE EFFECTIVENESS | Share one way that measuring effectiveness could/does impact the quality of the courses with which you are engaged.



  1. TEAM-BASED LEARNING | Share one way that team-based learning could/does impact the quality of the courses with which you are engaged.



  1. SCIENTIFIC METHOD | Share one way that using the scientific method could/does impact the quality of the courses with which you are engaged.



  1. ACADEMICALLY SOUND | Share one way that using academically sound material could/does impact the quality of the courses with which you are engaged.



  1. GUEST-CENTERED | Share one way that guest-centered learning could/does impact the quality of the courses with which you are engaged.



  1. STEWARDSHIP | Share one way that stewardship could/does impact the quality of the courses with which you are engaged.



  1. DEPTH OF PRACTICE | Share one way that depth of practice could/does impact the quality of the courses with which you are engaged.



  1. INDUSTRY ENGAGED | Share one way that industry engagement could/does impact the quality of the courses with which you are engaged.



  1. BREADTH OF SKILLS | Share one way that breadth of skills could/does impact the quality of the courses with which you are engaged.



  1. CONNECTED COURSES | Share one way that connected coursework could/does impact the quality of the courses with which you are engaged.



  1. CUSTOMIZED TRACKS | Share one way that the offering of customized tracks could/does impact the quality of the courses and programs with which you are engaged.



  1. How well do you feel the attributes listed below are CURRENTLY BEING EXECUTED in the courses with which you are engaged.

            1 2 3 4 5       not sure/no opinion
      Measure Effectiveness Poorly Very Well  
      Team-Based Learning Poorly Very Well  
      Scientific Method Poorly Very Well  
      Academically Sound Poorly Very Well  
      Guest-Centered Poorly Very Well  
      Stewardship Poorly Very Well  
      Depth of Practice Poorly Very Well  
      Industry Engaged Poorly Very Well  
      Breadth of Skills Poorly Very Well  
      Connected Courses Poorly Very Well  
      Customized Tracks Poorly Very Well  


  1. Please rate each of the attributes for their POTENTIAL IMPACT on the OVERALL QUALITY of the program.

            1 2 3 4 5       not sure/no opinion
      Measure Effectiveness Weakest Strongest  
      Team-Based Learning Weakest Strongest  
      Scientific Method Weakest Strongest  
      Academically Sound Weakest Strongest  
      Guest-Centered Weakest Strongest  
      Stewardship Weakest Strongest  
      Depth of Practice Weakest Strongest  
      Industry Engaged Weakest Strongest  
      Breadth of Skills Weakest Strongest  
      Connected Courses Weakest Strongest  
      Customized Tracks Weakest Strongest  





Institute for the Culinary Arts
Metropolitan Community College
Institute for the Culinary Arts
Omaha, NE