Best Practices And Evaluations

Decent Essays

Best Practice and Recommendation #4:
Program Evaluations

Historic and Current Practices
Dave Koch became Executive Director of Inter-Faith Food Shuttle less than two years ago. Since he joining the organization Koch has promoted Performance Management and Sustainability Strategies. Utilizing skills learned in his Masters of Public Administration program and gained through educational and for-profit organizations, he is positioning IFFS to be a leader in nonprofit management practices. In our conversation with Koch, he shared that program evaluations are performed infrequently and when they are performed, focus on outputs more than outcomes. One program we discussed in detail is the Culinary Job Training Program (CJTP). This program provides unemployed or underemployed adults with culinary training as a segway to meaningful careers in food service. The courses are taught by a professional chef at the IFFS headquarters in Raleigh. Graduates of the CJTP program can also elect to take single topic/skill areas courses such as Line Cooking, Baking/Cake Decorating, Breakfast Cookery, Buffet/Platter Presentation, Deli, and Butchery for Continuing Education Credit. Koch and the IFFS Board are interested in cultivating performance metrics for the program. They currently assist in and track job placement and employment rates for the first 18 months after clients complete the program. The IFFS website says that more than 70 percent of CJTP graduates are employed 18 months after

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