STARBUCKS:

EARTHLY REFRESH
PREPARATION
CREATING EXPERTS
ON MAKING DRINKS

KRISTA JACKSON
CUR/516
MAY 11, 2015
CARRIE MILLER

WHICH ONE IS YOUR STARBUCKS

BEVERAGE?

INSTRUCTIONAL PLAN
PHASE
PHASE
PHASE
PHASE

I
II
III
IV

INSTRUCTIONAL PHASE I
DESCRIPTION OF THE INSTRUCTIONAL
PLAN
o IMPROVED BEVERAGES
CORRECT INGREDIENTS
PLEASANT BEVERAGE PRESENTATION

TARGET AUDIENCE
o ALL LOCAL STORES
ALL EMPLOYEES

INSTRUCTIONAL PHASE I
DELIVERY MODALITIES
LENGTH OF COURSE
TWO MAIN GOALS OF THE TRAINING
COURSE

INSTRUCTIONAL PHASE II
Session Goals
1. Employees will identify
ingredients and different
beverages.
2. Employees will prepare the
drinks correctly and look as
advertised.

Learning
Objectives
Objective 1
Objective 2

Objective 1
Objective 2

INSTRUCTIONAL PHASE II
Goal 1 & Objective 1: Given the Starbucks drink handouts of specific drinks
and ingredients, employees will be able to identify both beverages and
ingredients with 100% accuracy.
Goal 1 & Objective 2: Given the Starbuck drink handouts of specific drinks and
ingredients, employees will take a multiple choice quiz mastering it with 100% accuracy
with their knowledge of the beverages and drinks.
Goal 2 & Objective 2: Give four total employees in a group, employees will be given
thirty minutes to demonstrate mastery of these four tasks:
Pulling perfect shots
Steaming milk and making perfect foam
Correct drizzle technique of caramel or mocha
Proper whip cream style and amount
Goal 2 & Objective 2: Given an observation by a manager, groups of four employees will
prepare five successful beverages in a row, with each one being made correctly and
look as advertised to the satisfaction of their knowledge and trained manager.

INSTRUCTIONAL PHASE II
LEARNING STYLES
STRATEGIES & ACTIVITIES
INSTRUCTIONAL TECHNOLOGIES

COURSE SCHEDULE
THE COURSE SCHEDULE IS VERY IMPORTANT
TO THE INSTRUCTIONAL DESIGN. IT SHOWS
YOU THE SPECIFIC DATES THAT ARE
IMPORTANT TO KNOW.

JUNE
JUNE
JUNE
JUNE

1ST 7TH
8TH 14TH
15TH JUNE 28TH
29TH JULY 13TH

INSTRUCTIONAL PHASE III

June 1st
June 7th

June 8th
June 14th

June 15th
June 28th

June 29th
July
13th

Informing employees verbally and with a flyer that the course is

coming up.
Employees will look over and study the handout given to them. Get
them ready to take and ace the quiz on the computer.
Take the computer multiple choice quiz and complete it with 100%
accuracy.

Face-to-face training with the divided up groups.

COURSE SCHEDULE: LAST

PHASE
JULY 29TH JULY 14TH THERE WILL BE A FACE-TO-FACE
EVALUATION.
WE HAVE 20 EMPLOYEES AT OUR STORE, SO WILL HAVE 5
DIFFERENT GROUPS.

GROUP 1: JUNE 29TH AND JULY 1ST

GROUP 2: JUNE 30TH AND JULY 2ND
GROUP 3: JULY 3RD AND JULY 5TH
GROUP 4: JULY 6TH AND JULY 8TH
GROUP 5: JULY 7TH AND JULY 9TH

INSTRUCTIONAL PHASE III

INDIVIDUALS REQUIRED
RESOURCES AND MATERIALS
KEY DETAILS TO THE PLAN
COMMUNICATION OF THE PLAN
BUILDING INTEREST AND COMMITMENT
SELECTING PARTICIPANTS

INSTRUCTIONAL PHASE III

FORMATIVE ASSESSMENT:
THERE ARE FOUR STEPS TO THE FORMATIVE ASSESSMENT
THAT WILL BE GONE OVER THOROUGHLY.
FORMATIVE ASSESSMENTS ARE MADE AFTER COMPLETION OF
EACH OBJECTIVE.

INSTRUCTIONAL PHASE IV
EVALUATION CRITERIA
THERE ARE THREE EVALUATION CRITERIA
SURVEY
RANDOM DRINK CRITIQUE
NOTES

EVALUATION INSTRUMENTS NEEDED

THERE ARE TWO INSTRUMENTS NEEDED
SURVEY
NOTEBOOK

INSTRUCTIONAL PHASE IV
EVALUATION OVERVIEW FOR THE FUTURE:
IN THE FUTURE THIS INSTRUCTIONAL DESIGN CAN BE USED
ANNUALLY.
COULD TURN INTO A MANDATORY COURSE
THE INSTRUCTIONAL DESIGN COULD BE USED THROUGHOUT
THE ORGANIZATION INSTEAD OF JUST LOCALLY.

OVERVIEW OF THE PHASES

THE PRESENTATION SHOWS THE FOUR PHASES
THAT WOULD BE IMPLEMENTED.
THE COURSE DOES NEED TO BE ADDRESSED
AND LOOKED OVER BECAUSE THIS IS
SOMETHING OUR LOCAL STORES REALLY NEED.
THE EXAMPLE PHOTO IN THE BEGINNING IS NOT
THE WORST BEVERAGE PREPARATION I HAVE
SEEN.

CONCLUSION
WE WOULD LIKE THE INSTRUCTIONAL PLAN EVALUATED
THOROUGHLY.
WE WOULD REALLY LIKE TO TRY THIS INSTRUCTIONAL PLAN IN
OUR LOCAL STORES, AND WITH THE RESULTS, THEN YOU
COULD HAVE A STRONG INSTRUCTIONAL PLAN FOR OTHER
STORES WITH THE SAME PROBLEM.
WE WOULD JUST WANT OUR CUSTOMERS TO BE HAPPY, AND
WE WANT TO REPRESENT STARBUCKS THE WAY IT SHOULD BE
REPRESENTED.

REFERENCES

Brown, A., & Green, T. D. (2011). The essentials of instructional design: Connecting
fundamental principles with

Allyn and Bacon.

Hodell, C. (2011).ISD from the ground up: No-nonsense approach to instructional

(3rd ed.). Alexandria,

process and practice (2nd ed.). Boston, MA:

design

VA: ASTD Press.

Parrish, P. E. (2009). Aesthetic principles for instructional design.Educational Technology,

Research and

Development,57(4), 511-528. Retrieved from

http://search.proquest.com/docview/218022948?accountid=35812

Swantak, D. Power Rank. Power Rank. www.Thrillist.com, NYC. Retrieved 2015, from Thrillist:
http://www.thrillist.com/drink/nation/best-drinks-at-starbucks-best-coffee-at-starbucks