Development of an instrument to evaluate critical incident performance

A performance evaluation instrument was developed for the clinical components of a course in a coordinated undergraduate program (CUP) in dietetics. The critical incident technique was chosen as being most appropriate. Twenty-six students in the "Foodservice Systems" course of the CUP at Kansas State University comprised the research population. The course instructor, clinical instructors, and dietitians in the affiliations served as observers. The performance evaluation instrument, as developed consisted of ten categories of behavioral activities. Entries into the form were either behaviors to be encouraged or suggestions for improvement. Students' reactions were extremely favorable because of the feedback element. The instrument should be an effective tool and worthy of adaptation for other courses.