Applied Leadership Academy Session 1

 

Pictured above: Leah Carpenter presenting on topics such as developing evaluation questions, quantitative and qualitative evaluation methods, primary and secondary data, and more.

September 16, Omaha, Nebraska

Attendee: Associate Director Leah Carpenter 

Presentation:  

  • Applied Leadership Academy Session 1: Measurement and Evaluation  

  • Carpenter presented on the core concepts related to measurement and evaluation for the second cohort of the Applied Leadership Academy (ALA), which is a program developed by the Institute for the Culinary Arts at Metro Community College in Omaha, Nebraska.  

Main takeaways and highlights: The program aims to bring other disciplines such as Measurement and Evaluation, Design Thinking, Workplace Wellness, Sustainability and more to the food industry participants of the ALA. This 9-month program will take the participants through the introduction and application of these key topics to support their leadership development and professional goals.

 

Pictured above (left to right): Renee Cornett (Operations Manager for Gretna Public Schools Food and Nutrition Services), Holly Benson Muller (Managing Director of Kitchen Council), Jenny Bast (Executive Sous Chef at catering Creations), Leah Carpenter (CNHI), Gladys Harrison (Big Mama’s Kitchen and Catering), Anna Curry (Director of Culinary and Nutrition Programming at Whispering Roots), and  Mario Ochoa Vital  (Executive Chef at Whispering Roots ). 

 
Kate Dougherty