Monitoring & Evaluating, Accountability and LearningTraining

INTRODUCTION

Monitoring, evaluation, accountability, and learning (MEAL) are part of everyday programme management and are critical to the success of all programmes. MEAL technical quality is very important across a portfolio of projects. Without an effective MEAL system we would be unable to track progress, make adjustments, discover unplanned effects of programmes, or judge the impact that we have made on the lives of those with whom we are working. A MEAL system also helps individuals and teams to be accountable to stakeholders through information sharing and developing a complaints or feedback mechanism which can help to guide programme implementation. This training introduces participants to MEAL concepts and practices.  It will stimulate ideas on how to design and implement monitoring and evaluation processes that strengthen accountability and learning, and so promote project, programme and strategy effectiveness.

WHO SHOULD ATTEND?

This is a general training is targeting variety of programme staff, management team members and thematic staff, Project Management Officials, government officials, programme managers; policy makers and programme implementers; development practitioners and activists and NGO and CSO members,    

DURATION

10 days

TRAINING OBJECTIVES

The training will enable participants to;

• Develop an understanding about the basic principles underlying MEAL
• Design and implement MEAL strategies, systems and frameworks
• Develop and support the use of MEAL tools and practices in program development
• Supporting the development of MEAL work pieces such as program baselines, mid-term reviews and endlines
• Equip participants with an understanding of the major tools and best practices involved in MEAL
• Provide participants effective rules of thumb and a framework to approach methodological issues in MEAL
• Collect data, ensure data quality management and analyses the data
• Understand project reporting by using MEAL

TRAINING CONTENTS

Module 1: Introduction Monitoring & Evaluation

• M&E and the project/programme cycle
• Importance of M&E
• Purposes and uses of M&E
• Identifying gaps in M&E
• Barriers to effective M&E

Monitoring, Evaluation, Accountability and Learning  (MEAL) overview

• Introduction to MEAL
• MEAL Components
• Purposes and functions of MEAL
• MEAL approach
• How MEAL changes M&E
• Challenges to MEAL

Module 2: Frameworks and MEAL Cycle

• Frameworks and approaches informing MEAL
• The language used in MEAL
• The MEAL cycle
• Exploring key elements of a MEAL plan
• Defining indicators
• Designing, implementation and management of a MEAL framework 

Module 3: MEAL Planning and Budgeting

            MEAL planning

• Planning and budgeting of MEAL
• Planning and Budgeting relationship.
• Tools for planned monitoring and evaluation activities
• How do I get started?- Practical’s and application
  •   Identifying project/programme goals.
  •   Identifying project/programme indicators and targets.
  • Selecting data collection methods and data sources for prioritised indicators in your MEAL plan
  • Decide upon your data analysis, quality assurance/validation and management strategy.
  • Identify your strategy for reporting and disseminating data.

            MEAL Budgeting

• Activities based MEAL budgeting
• Components of the Budget
• Exercise: MEAL Plan and corresponding budget

Module 4: Accountability and Learning

• Meaning of accountability mean in practice
• Aspects of accountability.
• Importance of Accountability
• Information sharing
• Participation
• Handling Complains
• Learning and its role
• Exercise: Incorporating Accountability and Learning in Projects

Module 5: Baseline and evaluation design and management

• The purpose and use of baselines and evaluations
• Purpose and use of needs assessments, situation analysis,
• Baselines, evaluations and real-time reviews
• Importance of baseline for monitoring and evaluation
• Steps in planning and undertaking baselines and evaluations

Module 6: Survey Planning and Implementation Types of surveys

• The survey design and process
• Methods of survey sampling and determining the Sample size
• Data collection techniques and tools
• Designing survey questionnaires
• Pretesting research tools for Validity and Reliability
• Conducting the survey
• After the survey
• Exercise: Planning for a survey

Module 7: MEAL Data Collection: Mobile Based Data Collection (ODK)

• Introduction to mobile phone data collection
• Advantages and challenges of Mobile Applications
• Components of Open Data Kit (ODK)
• Install ODK Collect into mobile devices
• Designing and creating Forms
• ODK Aggregate Server
• Exercise: Mobile Based Data Collection using ODK

Module 8: Data quality Management, Tabulation and graphical presentation of data (SPSS/Stata/R)

Data quality Management

• Types of variables (Numerical, discrete variables, dummy variables,
• Entering categorical and continuous data
• Defining and labeling variables
• Validation and Sorting variables
• Transforming, recoding and computing variables

      Tabulation and graphical presentation of data

• Descriptive Statistics
• Frequency tables
• Tables for categorical data
• Graphs and charts
• Exercise: Data Management, Graphing and Tabulations

Module 9: Data analysis and interpretation and use (SPSS/Stata/R)

• Hypothesis testing
• Comparing Means.
• Regression and Correlation analysis
• Interpreting the data
• Introduction to analyzing qualitative data and qualitative data analysis softwares
• Exercise: Data Analysis and interpretation

Module 10: Project reporting through MEAL

• Use of MEAL data  in Reporting
• Communication activities to partners and stakeholders
• Lessons learned
• Decisions making
• Recap

CUSTOMIZED TRAINING

This training can also be customized for your institution upon request. You can have it delivered your preferred location.

For further inquiries, please contact us on details below: 

Tel: +254 (0) 739167709.

Email: [email protected]

REQUIREMENTS

Participants should be reasonably proficient in English.  

TRAINING FEE

The course fee covers the course tuition, training materials, two break refreshments, lunch, and study visits.

All participants will additionally cater for their, travel expenses, visa application, insurance, and other personal expenses.

ACCOMMODATION

Accommodation is arranged upon request. For reservations contact us below.

Email: [email protected]

Mob: +254 7739167709

PAYMENT

Payment should be transferred to Versed Professional Services account through bank 7 days before commencement of training.

Send proof of payment to: [email protected]

CANCELLATION POLICY

• All requests for cancellations must be received in writing.
• Changes will become effective on the date of written confirmation being received.
• The appropriate cancellation charge will apply based on the cost of your booking, as shown below.
• In the event of an individual named on the booking form cannot attend, we will accept substitution of another delegate on the condition that written notification of the substitution has been received by us prior to the course date and an administration fee of $ 34 plus VAT has been paid.

COURSE PROVISIONS

• Accommodation and travel are the responsibility of the candidate.
• A buffet lunch and two teas are provided on all full day courses during training dates unless otherwise stated. The cost is included in the price quoted. Any special dietary requirements need to be notified in writing to VPSL in advance before commencement of the training

FORCE MAJEURE

• Versed Professional Services Limited shall not be liable to refund of fees or for any other penalty should courses be cancelled due to war, fire, strike lock-out, industrial action, tempest, accident, civil disturbance or any other cause whatsoever beyond their control.

Others Details

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