Real Food Lab Curriculum and Capstone Project Survey (Level 3)

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* 1. Where is your Learning Garden located?

California

Colorado

Illinois

Indiana

Tennessee

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* 2. Please rank the Real Food Lab: Curriculum and Capstone Project materials on the content quality.

	1 (Needs Improvement)	2 (Fair)	3 (Good)	4 (Excellent)
Teacher Guide	Teacher Guide 1 (Needs Improvement)	Teacher Guide 2 (Fair)	Teacher Guide 3 (Good)	Teacher Guide 4 (Excellent)
Student Workbook	Student Workbook 1 (Needs Improvement)	Student Workbook 2 (Fair)	Student Workbook 3 (Good)	Student Workbook 4 (Excellent)
Teacher Scoring Rubric and Lesson Slide Decks	Teacher Scoring Rubric and Lesson Slide Decks 1 (Needs Improvement)	Teacher Scoring Rubric and Lesson Slide Decks 2 (Fair)	Teacher Scoring Rubric and Lesson Slide Decks 3 (Good)	Teacher Scoring Rubric and Lesson Slide Decks 4 (Excellent)

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* 3. Please rank the Real Food Lab: Curriculum and Capstone Project materials on the design and layout.

	1 (Needs Improvement)	2 (Fair)	3 (Good)	4 (Excellent)
Teacher Guide	Teacher Guide 1 (Needs Improvement)	Teacher Guide 2 (Fair)	Teacher Guide 3 (Good)	Teacher Guide 4 (Excellent)
Student Workbook	Student Workbook 1 (Needs Improvement)	Student Workbook 2 (Fair)	Student Workbook 3 (Good)	Student Workbook 4 (Excellent)
Teacher Scoring Rubric and Lesson Slide Decks	Teacher Scoring Rubric and Lesson Slide Decks 1 (Needs Improvement)	Teacher Scoring Rubric and Lesson Slide Decks 2 (Fair)	Teacher Scoring Rubric and Lesson Slide Decks 3 (Good)	Teacher Scoring Rubric and Lesson Slide Decks 4 (Excellent)

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* 4. Overall, is the content of the lessons aligned to Real Food Lab: Curriculum and Capstone Project key understandings?

Yes

No

No opinion

Unsure

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* 5. Please select all Real Food Lab: Curriculum and Capstone Project lessons that were fully or partially completed.

	Fully Completed	Partially Completed
Lesson 1: Entrepreneurship Introduction	Lesson 1: Entrepreneurship Introduction Fully Completed	Lesson 1: Entrepreneurship Introduction Partially Completed
Lesson 2: Problem & Solution	Lesson 2: Problem & Solution Fully Completed	Lesson 2: Problem & Solution Partially Completed
Lesson 3: Business Opportunities	Lesson 3: Business Opportunities Fully Completed	Lesson 3: Business Opportunities Partially Completed
Lesson 4: Real Food Connection	Lesson 4: Real Food Connection Fully Completed	Lesson 4: Real Food Connection Partially Completed
Lesson 5: Business Development #1	Lesson 5: Business Development #1 Fully Completed	Lesson 5: Business Development #1 Partially Completed
Lesson 6: Target Market	Lesson 6: Target Market Fully Completed	Lesson 6: Target Market Partially Completed
Lesson 7: Marketing Persona	Lesson 7: Marketing Persona Fully Completed	Lesson 7: Marketing Persona Partially Completed
Lesson 8: Business Expenses Part I	Lesson 8: Business Expenses Part I Fully Completed	Lesson 8: Business Expenses Part I Partially Completed
Lesson 9: Business Expenses Part II	Lesson 9: Business Expenses Part II Fully Completed	Lesson 9: Business Expenses Part II Partially Completed
Lesson 10: Business Development #2	Lesson 10: Business Development #2 Fully Completed	Lesson 10: Business Development #2 Partially Completed
Lesson 11: Promotion & Marketing	Lesson 11: Promotion & Marketing Fully Completed	Lesson 11: Promotion & Marketing Partially Completed
Lesson 12: Elevator Pitch	Lesson 12: Elevator Pitch Fully Completed	Lesson 12: Elevator Pitch Partially Completed
Lesson 13: Presentation Prep #1	Lesson 13: Presentation Prep #1 Fully Completed	Lesson 13: Presentation Prep #1 Partially Completed
Lesson 14: Presentation Prep #2	Lesson 14: Presentation Prep #2 Fully Completed	Lesson 14: Presentation Prep #2 Partially Completed
Lesson 15: Final Presentations	Lesson 15: Final Presentations Fully Completed	Lesson 15: Final Presentations Partially Completed
Capstone Lesson 1: Exploring our Food System	Capstone Lesson 1: Exploring our Food System Fully Completed	Capstone Lesson 1: Exploring our Food System Partially Completed
Capstone Lesson 2: Social Entrepreneurship	Capstone Lesson 2: Social Entrepreneurship Fully Completed	Capstone Lesson 2: Social Entrepreneurship Partially Completed
Capstone Lesson 3: Real Food Business Plan	Capstone Lesson 3: Real Food Business Plan Fully Completed	Capstone Lesson 3: Real Food Business Plan Partially Completed

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* 6. Approximately how many students out of the total class completed the final presentation? Please record your answer as a fraction (example: 15/25 students).

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* 7. Please complete the table below.

	Timing of Curriculum	Student Interest	Support from Administration	Number of Lessons	Length of Lessons	Big Green Support	Familiarity with content	No opinion
What factors made Real Food Lab: Curriculum and Capstone Project implementation successful? Select up to four.	What factors made Real Food Lab: Curriculum and Capstone Project implementation successful? Select up to four. Timing of Curriculum	What factors made Real Food Lab: Curriculum and Capstone Project implementation successful? Select up to four. Student Interest	What factors made Real Food Lab: Curriculum and Capstone Project implementation successful? Select up to four. Support from Administration	What factors made Real Food Lab: Curriculum and Capstone Project implementation successful? Select up to four. Number of Lessons	What factors made Real Food Lab: Curriculum and Capstone Project implementation successful? Select up to four. Length of Lessons	What factors made Real Food Lab: Curriculum and Capstone Project implementation successful? Select up to four. Big Green Support	What factors made Real Food Lab: Curriculum and Capstone Project implementation successful? Select up to four. Familiarity with content	What factors made Real Food Lab: Curriculum and Capstone Project implementation successful? Select up to four. No opinion
What factors were barriers to Real Food Lab: Curriculum and Capstone Project implementation? Select up to four.	What factors were barriers to Real Food Lab: Curriculum and Capstone Project implementation? Select up to four. Timing of Curriculum	What factors were barriers to Real Food Lab: Curriculum and Capstone Project implementation? Select up to four. Student Interest	What factors were barriers to Real Food Lab: Curriculum and Capstone Project implementation? Select up to four. Support from Administration	What factors were barriers to Real Food Lab: Curriculum and Capstone Project implementation? Select up to four. Number of Lessons	What factors were barriers to Real Food Lab: Curriculum and Capstone Project implementation? Select up to four. Length of Lessons	What factors were barriers to Real Food Lab: Curriculum and Capstone Project implementation? Select up to four. Big Green Support	What factors were barriers to Real Food Lab: Curriculum and Capstone Project implementation? Select up to four. Familiarity with content	What factors were barriers to Real Food Lab: Curriculum and Capstone Project implementation? Select up to four. No opinion

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* 8. Is there anything else you would like to add? Please share below!
Examples: additional suggestions for improvement; success stories; other feedback