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Evaluation Learning Circles: Taking the Step to Action
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| Presenter(s):
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| Benjamin Silliman, North Carolina State University, ben_silliman@ncsu.edu
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| Autumn Guin, North Carolina State University, autumn_guin@ncsu.edu
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| Abstract:
This paper reports the processes and outcomes of Evaluation Learning Circle (E-LC) teams with community-based Extension professionals, voluntarily committed to self-directed and hands-on learning of evaluation skills in project teams. Building on findings from the first two years of recruitment and mentoring, the E-LC grew in numbers of teams and participants. Individual self-assessments indicated significant growth in the content areas of planning, focusing, and methods of the 4-H National Evaluation for Impact framework. Focus groups with teams revealed limited experience, pragmatic expectations, and training needs (e.g., tools, reporting formats). Focus group participants revealed high levels of readiness to learn, create, and apply evaluation knowledge and skills. E-LC teams constructed portfolios of their work that included project logic models, instruments and procedures, data tables, reports, and learning journals. Discussion will focus on the content and stages of competence building in evaluation and implications for organizational learning and accountability.
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'Mystery Shopping' as a Way to Collect Needs Assessment Data for Food Safety Training Purposes
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| Presenter(s):
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| Angela Richard, Clemson University, aericha@g.clemson.edu
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| Lynn Brown, Penn State University, f9a@psu.edu
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| Rama Radhakrishna, Penn State University, brr100@psu.edu
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| Edgar P Yoder, Penn State University, epy@psu.edu
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| Sergio Nieto-Montenegro, Hispanic Workforce Management, sergio@hispanicworkforcemanagement.com
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| Catherine Cutter, Penn State University, cnc3@psu.edu
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| Abstract:
In this study, researchers developed a customized, Spanish food safety training program and used with employees of delicatessens (carnicerķas). This training program was designed to increase retention of food safety knowledge, improve attitude, alter behavior, and increase skills. Initially, needs assessments of employees were conducted by 'mystery shopping' or concealed direct observations, a demographic survey, and a manager preference survey. 'Mystery shopping' was employed because of participants' initial apprehensiveness and mistrust. This method allowed the researchers to observe the normal routine of the employees without bringing attention to the researchers. Based on the overall study, it was determined that the food safety training intervention had improved the overall food safety practices of employees in the carnicerķas. Therefore, 'mystery shopping,' or concealed direct observations, can be an alternative means of collecting needs assessment data for food safety training purposes.
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