Plant-Based Initiative_ Best Practices - Design Document.pdfFood service workers struggle to distinguish between plant-based and animal-based ingredients and are unsure how to prevent cross-contamination. Additionally, they are unable to effectively promote the benefits of a plant-based diet to patients. To address these issues, it is essential to equip food service workers with the necessary skills to prepare plant-based menu items free of animal-based products and to effectively communicate the benefits of a plant-based diet to patients. This design document outlines the instruction strategy, content, and delivery methods for the course, Plant-Based Initiative: Best Practices.
Navigating Confirmation Bias - Design Document.pdfSales associates’ current emphasis on selling high-end scuba diving equipment has resulted in customers purchasing items that do not meet their needs or priorities, leading to dissatisfaction and driving them to seek alternative retailers where they feel more understood and valued. To address this issue, sales associates will need to be equipped with the skills to recognize and counteract their bias, ensuring they can better meet customer needs and improve overall satisfaction. This design document outlines the instruction strategy, content, and delivery methods for the course, Navigating Confirmation Bias.
Plant-Based Initiative_ Best Practices - Storyboard.pdfThis storyboard provides a comprehensive visual and textual framework outlining the course content and sequence. It integrates scenarios, interactive elements, and provides consequence-based feedback within assessments to enhance engagement and improve performance outcomes. The storyboard details visual design components, user interactions, key learning points, and audio narration offering a clear roadmap for developing the Plant-Based Initiative: Best Practices course. It is designed to guide development, ensuring alignment with stakeholders' expectations and aiming to enhance overall performance.
