AET/515 Instructional Plan Template

Phillip D. Fuhst
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Needs Assessment
The learning problem or opportunity throughout the resort company is the proper handling, care, production, and shot/long term storage of food products. Currently the resort company as three 2hr long courses designed to teach them proper technique. However, what should be available is a full ServSafe Certification course. The difference between the two is of course the certification but also a much more in depth course even with just the additional two hours as a ServSafe class offers manager level knowledge. My suggestion for filling this gap would be to have one day long class for the ServSafe exam instead of the multiple mini classes.

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Instructional Goal

After completing the ServSafe course not only would each participant be able to have the full knowledge of food services that the resort company but would also qualify for the requirement that one person in the business must have the ServSafe certificate. Specific details of what would be learned are proper storage techniques, temperatures, hot/cold holding methods and of course cooling methods for hot foods to be used at a later date.

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Performance-Based Objectives
PBO 1: The learner, in this case anyone within the food aspect of the resort company will need to know proper storage of meats in a walk in cooler. TSW will know the proper order of storage. They would be tested through the ServSafe exam question(s) that cover the subject. The degree of accuracy for the immediate question(s) would be 100% but in order to pass the ServSafe exam a score of 75% or higher to pass the whole course.
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Performance-Based Objectives
PBO 2: The learner, in this case anyone within the food aspect of the resort company, will need to know the 5 most common bacteria found in food and how they are typically born. TSW know and be able to name the Big 5 of food borne illnesses. They would be tested through the ServSafe exam question(s) that cover the subject. The degree of accuracy for the immediate question(s) would be 100% but in order to pass the ServSafe exam a score of 75% or higher to pass the whole course.
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Summative Assessment and Learning Outcomes

As this is a ServSafe course and ServSafe is recognized by the National Restaurant Association, the exam itself will be the tool used to evaluate final performance. A score of 75% or higher will be needed to pass the course.

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Learner Characteristics
A private business run ServSafe exam with an audience ranging from 18 retirement age. This class will be no more than 20 people and will be a mix of both men and women that would remain unknown for sure until the day of the class itself. Knowledge base would be from the bottom rung of no knowledge of the subject all the way to what could be deemed an expert in the matter, though experts are less likely to be in the class as they will likely already have the ServSafe certificate to begin with. Majority of students would likely learn through a more hands on approach being in the food industry.

Based on this assessment, it would behoove the instructor to perhaps take the classes to the kitchen itself to show them the proper storage and temperatures instead of just putting the information on the board or by showing a video.

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Learning Context
The intended setting for the ServSafe course will be a typical classroom setting. Since the intended user of the course is a resort company the actual setting could be a small conference room with enough table space for the number of participants. There needs to be only one laptop for the instructor, a wall projector and then a screen or flat wall to put the screen onto. The constraints of this is that it is in a single room for the length of the class but this could be alleviated by a trip to the kitchens as stated in a previous section.

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Learning Context

(After reading the information below, delete and insert your information.)

The intended setting the knowledge from this course will be used in is almost too varied to be stated. For the most part these skills will be used in a kitchen setting where they will be directly dealing with the very items the course is designed around. Resources are anything in the particular kitchen and limitations again are based on each workspace itself. The instructional design will be influenced mosty by the need to not be stuck in a single room for 8-9hrs at a time. Not counting any breaks needed it might be best to have a part of the class where you go to the resorts kitchens to alleviate the monotony of being in the same room.

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Delivery Modality
The best method of delivery for this system is an instructor led classroom session. This is done because most people will not learn the information needed to pass a ServSafe exam by reading on their own because it is a lot of numbers and small things to be memorized. Even though instructor led, there will be a large amount of videos played that state the information with the instructor largely being there just to answer questions after each section.

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Instructional Strategies
Being as this is a ServSafe exam, what is being taught will not be something that can be changed. There is a certain amount of information and set things the person has to know to pass the final exam so what is taught is already being set.

Instructional strategies, not knowing exactly who will be in the class, have to be kept simple and to the point. As stated in the last section, there will be largely videos interspersed with Q&A sections with the instructor.

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Plan for Implementation

Individuals involved in this ServSafe course will be just the facilitator. Items needed will be an appropriate number of copies of the exam and pencils (in case they do not bring them themselves). You will also need a laptop, a projector for the lap top and enough of a wall space to project the image, or a screen for the same purpose. The only people that need to be involved in the implementation will be the facilitator, and the person in charge of the department. This can be implemented as often as is needed to be sure that everyone is trained. In this setting it likely means once a month, maybe once every two months. Interest in this isnt so much important as the class would be mandatory and the participants will be anyone involved in the food aspect of the resort company.
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Instructional Resources
Materials needed for this course will be as follows: Copies of the ServSafe exam booklet (enough for the entire class) 1 laptop

1 projector
1 projection screen Tables/Chair (enough for the entire class) #2 Pencils (in case some do not bring one with them)
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Formative Assessment
1: Stop after each section and ask each participant one question from the section to see if they were listening. 2: Before the trip to the kitchen, ask that something be placed in the wrong area for storage of products and see if any of the students catches the mistake.

3: During the trip to the kitchens, have the participants test some of the food for temperature and note whether or not it is correct.
4: Ask the participants to describe a food borne illness. 5: Have the participants role play a situation both correct and incorrect to check their understanding.
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Evaluation Strategies
There are two main ways to evaluate the instructional plan for a
ServSafe Exam. 1: Ask the students, preferably before they find out the results of their exam. This is the simplest as you would already have the students in a setting where you can ask them their opinions on the classes. This is also good because changes can be made since the NRA only wants the information passed along and is not picky about how that is done. 2: Ask the employer. After the testing is done and the students have returned to their position, simply approach the employer and ask if they have seen an improvement in the subjects that would have been covered by the ServSafe exam itself.
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Outcome Review
The outcome review can be done in a very similar manner as the evaluation strategies, by going to the employer. The goal of the ServSafe exam is to have the students know more about food safety. By giving a survey of any grading type to the employer and asking them to fill it out you will know if the information from the class was understood properly by the way the employer sees the student reacting to said information

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Recommendations
Recommendations for future use of the ServSafe course will be dependent upon the first class within any given setting. As it is a fairly standard exam the only thing that will need to be adjusted is the presentation style and perhaps the setting as some might consider a classroom setting best while others prefer a more informal setting even if the information presented is the same.

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References

(After reading the information below, delete and insert your information.)
Servsafe, food handler. (2014). Retrieved from http://www.servsafe.com/home.aspx College of education resources. (2014). Retrieved from

https://ecampus.phoenix.edu/secure/aapd/COE/COEresrc/index.asp

Boardman management group course listing. (2005). Retrieved from College of education resources.
(2014). Retrieved from https://ecampus.phoenix.edu/secure/aapd/COE/COEresrc/index.asp

Brown, A., & Green, T. (2010). The essentials of instructional design. Pearson.

Practice quiz (servsafe). (2013, March 27). Retrieved from

http://www.practicequiz.com/studyQuestions.php?ExamId=12&Perpage=10

Servsafe food safety program for managers. (2014). Retrieved from http://www.servsafe.com/manager/food-safety-training-and-certification

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