School Food Institute Course Survey

This survey is part of a collaboration between Chef Ann Foundation and the University of Northern Colorado (UNC; Primary Contact- Brian Dauenhauer, brian.dauenhauer@unco.edu).

A team from UNC is collecting information about Chef Ann Foundation courses to document important learning outcomes and to identify potential areas for course improvement. Your participation is extremely valuable and may not only inform the future development of these courses, but could also contribute to more generalizable knowledge about the characteristics of effective professional development.

The project contains four parts (estimated times for completion in parentheses):

   1. Pre-course survey (15-20 min)
   2. End of course survey (10-15 min)
   3. Post-course survey (15-20 min)
   4. Follow-up interview (20-60 min)

Participation is voluntary for the post-course survey and the follow-up interview. If you  participate in a follow-up interview, you will receive a $35 gift card.

The information you share will remain confidential to the greatest extent possible. We will use special codes to track your answers across multiple time points, instead of your name. The only point where UNC team members will know your name is if you agree to participate in follow-up interviews. Personal identities will not be revealed in any reports that result from the project.

Risks associated with participation are minimal. Questions are not expected to be sensitive in nature and are unlikely to generate discomfort. When completing the surveys, you will be allowed to skip any questions that you may feel uncomfortable answering.

If you have any concerns about your selection or treatment as a research participant, please contact Nicole Morse, IRB Research Compliance Manager, Office of Sponsored Programs, 25 Kepner Hall, University of Northern Colorado, Greeley, CO 80639; 970-351-1910.    

If you are willing to participate, please proceed to the first section of the survey by clicking the “next” button below. 

Question Title

* 1. Please select the course you are starting:

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