AET/515 Kitchen Basics I

Jamie Bigley

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Needs Assessment
Occupational assessment examines the skills, knowledge, and abilities required for affected occupational groups ("Training And Development", 2014).

Baderman Island Resort food service employees need further training in basic kitchen skills related to food preparation.
Food service employees have attended the required Food Service I IV classes which consist of food safety, purchasing and receiving of food supplies, sanitation and government regulations for food services. Food service employees should also be trained in cooking basics related to food preparation. Currently Boardman Corporate University does not offer cooking basics in food preparation, only food safety and kitchen management. The recommendation is to provide a course for food service employees to learn basic skills needed to perform kitchen related tasks.
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Instructional Goal
According to Kim (2003) Succession planning is rapidly becoming a key strategic planning tool for human resource management and for improving government performance and accountability.

After successfully completing the proposed instructional plan, Baderman Island Resort food service employees will be able to:
Utilize proper knife techniques which include cutting or dicing food items with consistency.
Perform grilling techniques with chicken, steak and fish with consistency. Prepare broths utilized in resort restaurant menu with consistency.

Saut vegetables for resort restaurant menu with consistency.

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Performance-Based Objectives
The Kitchen Basics course will measure the employees abilities with a performance demonstrating the skills taught in this course. Food service employees will prepare four menu items with 100% accuracy based on restaurant menu descriptions.

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Summative Assessment and Learning Outcomes

Employees will be evaluated at the end of the course on the following learning outcomes:
Slicing carrots, tomato and squash vegetables with a consistent to width per slice. Grilling chicken breast, steak and salmon to doneness Demonstrate ability to saut onions and mushrooms Prepare vegetable broth for Baderman Island Resort s Famous Chowder

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Learner Characteristics
General learner characteristics for this course: male, 18 to 45, little or no education but has food service experience. Each learner will be required to present completion of Food Service IV certificate offered by Boardman Corporate University before enrolling in this course. This target audiences learning style is hands on training through demonstration and hands on practice. Because this course is a hands on demonstrated skills class the outcome for the target audience is a positive learning environment and experience.

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Learning Context
The class will be held in the Baderman Island Resort s own test kitchen. The test kitchen offers 8 separate work stations along with a demonstration area for instruction. The instruction will be presented by our resort s head chef.

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Delivery Modality
This class will be delivered as an instructor-led course. Learners will be given a hands-on demonstration by the instructor in the resort s test kitchen.

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Instructional Strategies
Learners will be instructed on the following hands-on instructor lead demonstration
Knife techniques proper safety and cutting techniques Grilling prepare grill, proper temperature and timing Saut prepare pan, proper temperature Prepare vegetable broth prepare water and vegetables, seasoning

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Plan for Implementation

The course will be a one day event given once a quarter.

Training team consists of Human Resources facilitator, the resort s head chef.
Training materials needed for course will consist of recipe cards and food products to be prepared.
Carrots, onions, squash, chicken, salmon, beef, seasonings

This will be a required course for all food service employees. Current employees will be required to complete this training within a year of it s implementation. New employees will have one year to enroll and complete course.

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Instructional Resources
Kitchen essentials required for training Knives Measuring cups and spoons Sauce pans, Saut pans, Grill pans Cutting boards Aprons -Kitchen towels

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Formative Assessment
Observing each student during hands-on practice to determine what they do and do not know Self Assessment / Peer Assessment discussing with learner and classmates comfort levels in course knowledge Visual assessment of student s food preparation, plating techniques Tasting the food during preparation and providing feedback to each student Timing assessment observe and provide feedback on the amount of time each dish should take to prepare ("Examples Of Formative Assessment", 2014)

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Evaluation Strategies
Evaluation will begin after course implementation, (Potter, Van de
Merwe, & Delacour, 2008).

Students will complete survey immediately after course completion. Restaurant management will complete training survey 30 days after course completion. This will measure kitchen efficiency and techniques. Customers will be asked to complete a short survey card on their meal and overall experience.

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Outcome Review
A rating scale will be developed to measure course outcomes (Mason & Dragovich, 2010).
Proper use of kitchen implements Proper food preparation of menu item Length of time to prepare menu item Customer satisfaction

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Recommendations
Thus, as achievement has become evermore crucial in educational accountability and evaluation, determining achievement("Achievement," 2005). Once a student survey is completed, it will be reviewed by our human resource representative.
Students that fall below the acceptable level will need to retake the course. Upon completion of the retake course, if student does not pass the acceptable level a work improvement plan will be put in place for the employee.

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References

Training and Development. (2014). Retrieved from http://www.opm.gov/policy-dataoversight/training-and-development/planning-evaluating/ Examples of formative assessment. (2014). Retrieved from http://wvde.state.wv.us/teach21/ExamplesofFormativeAssessment.html Potter, C., Van de Merwe, E., & Delacour, J. (2008). Developmental theory-driven evaluation: Strategies for course development and improvement . South African Journal of Higher Education, 22(6), 1260-1278. Mason, G., & Dragovich, J. (2010, October). Program assessment and evaluation using student grades obtained on outcome-related course learning objectives. Journal of Professional Issues in Engineering Education & Practice., 136(4), 206-214. Achievement. (2005). In Encyclopedia of Evaluation. Retrieved from http://dx.doi.org.ezproxy.apollolibrary.com/10.4135/9781412950558 Kim, S. (2003, Winter). Linking Employee Assessments to Succession Planning. Public Personnel Management, 32(4), 533-54.

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