Evaluation Strategy

Level 1

Please circle the number that corresponds to your response to the following statements.

1 = Do Not Agree and 5 = Agree Completely.

This course met my expectations. 1 2 3 4 5

The course objectives were clearly stated. 1 2 3 4 5

All necessary equipment was provided. 1 2 3 4 5

Course materials were clear and useful during the course.  1 2 3 4 5            

There was enough time to practice the skills presented during the course. 1 2 3 4 5

The instructor was knowledgeable. 1 2 3 4 5

The instructor was able to successfully explain/demonstrate course content.   1 2 3 4 5

I will be able to apply what I have learned in this course back on-the-job. 1 2 3 4 5

Please provide comments or suggestions on any areas of the course that should be improved, areas that exceeded your expectations, changes you would like, etc....

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What topics would you like included in future training?

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Level 2

During the course knowledge checks will be provided through out the content to determine if learning has taken place.

Immediately following course completion written and practical skills tests will be provided.

Written Post-test:

Given an unlabeled diagram of a knife, participants will be able to correctly match the parts of a knife to the correct parts on the diagram

Given either a picture of or four actual knives, participants will be able to correctly identify each type of knife and the category it belongs to

Given a series of fill-in-the blank, true/false, and multiple-choice questions or statements, participants will demonstrate that they can:

• Describe how to maintain and sharpen knives
• Describe how to safely handle a knife
• List 6 or more culinary cuts, examples and dimensions of each

A score of 90% is required to pass the written test.

Practical Skills-test:

Instructor will observe participants during skills-test and assess if they can

• Demonstrate how to practice safe knife handling
• Demonstrate how to use a knife steel to hone a knife
• Demonstrate how to maintain and sharpen a knife, so that it will cut

Instructor will provide correction during test, participants will then be allowed a second chance to demonstrate the above skills with  90% accuracy.

During the skills test participants will be provided with 5 lbs of vegetables, including potatoes, carrots, radishes, or turnips

• Demonstrate all culinary knife cuts, and produce a minimum of five examples of each cut from one or more of the vegetables (including one or more of the following: potatoes, carrots, turnips, radishes, etc.) provided, with 90% accuracy:
• Dice - Large, medium, small dice
• Brunoise, Fine Brunoise
• Julienne, Fine Julienne
• Rondelle – Round, Bias-round
• Lozenge, Paysanne
• Irregular Cuts - Peel, Shred, Chop, Mince, Chiffonade
• Participants accuracy and speed will be measured and compared to the results of their pre-test. An minimum improvement of 10% across categories is required to pass. Participants who are unable to demonstrate minimum improvement may request time to practice on their own and may be retested.

Level 3

One month post course a survey will be sent to all participants with the following questions to determine if they have been able to apply the knowledge and skills acquired back on the job.

Please select a number that corresponds to your response to the following statements. 1 = Do Not Agree and 5 = Agree Completely.

Over the past month I have applied the skills and knowledge I learned in the Basic Knife Course..

1 2 3 4 5

Knife Safety

1 2 3 4 5

Knife Maintenance                      

1 2 3 4 5

Dice - Large, medium, small dice 1 2 3 4 5

Brunoise, Fine Brunoise 1 2 3 4 5

Julienne, Fine Julienne 1 2 3 4 5

Rondelle – Round, Bias-round 1 2 3 4 5

Lozenge, Paysanne 1 2 3 4 5

Peel 1 2 3 4 5

Shred, Chop, Mince 1 2 3 4 5

Chiffonade 1 2 3 4 5

Please provide comments or suggestions to improve your ability to apply the skills and knowledge you learned in the course.

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Level 4

Guest Satisfaction Survey is administered by corporate monthly.

Summary of time between when ticket is received and order ready is created weekly.

Customer Satisfaction Rate prior to the start of training was reported at 62%. Corporate goal for customer satisfaction rating is 72%. Monthly Customer Satisfaction Rating for the kitchen should continue to be measured monthly. These results should be compared to the percent of employees who have received training. An improvement in the rating would indicate that training may be having a positive impact on customer satisfaction.

Compare the average ticket time at the beginning of training, one month post training, three month post training to determine if order ready time is positively impacted by training. Since class size is small, waiting until at least ⅓ of the staff are trained would provide more significant data.