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Cur 516 Instructional Plan Presentation
- 1. Designing Vegetarian Chickpea croquettes Ms. Dronellar S. Moore University of Phoenix CUR 516/CurriculumTheory & Instructional Design Elizabeth Pace May 23, 2016 Instructional plan
- 2. WhyPlant-based nutrition? Enables a healthier lifestyle Lower in calories and helps to reduce obesity Good for the environment Reduced food cost Anti-cruelty (Bartolotto, 2013).
- 3. Instructional plan Course Description Design Model References
- 4. DesigningvegetarianChickpea croquettes Salmon Croquettes? No. Crab Cakes? No. Equally tasty, nutritionally satisfying. Cooking vegetarian does not have to be a struggle. Preparing vegetarian meals can be fun, easy, and tasty
- 5. cont. Boost your culinary skills by designing a fantastic vegetarian treat that you can serve at any mealtime of the day Learn how to wow your family, friends, or be hit at your next party
- 6. designmodel LearnerAnalysis Goals/Objectives Test Learning Models & Applied Technology Materials,Tools, Formative Assessments Summative Evaluation
- 7. Learner analysis Learner’s aged 17+ years of age An interest in plant-based nutrition An interest in cooking Course Pre- requisite: Basic Food Prep (Hodell, 2011).
- 8. Goal I Prepare chickpea croquettes OBJECTIVE: Provided with a preparation guide, the participant with an interest in plant-based meals should be able to create some delicious chickpea croquettes in under 60 minutes (Wlodkowski & Ginsberg, 2010).
- 9. Goal II Prepare A PLANT- BASED MEAL OBJECTIVE: Provided with a preparation guide, the participant with an interest in plant-based meals should be able to create some delicious chickpea croquettes, potato hash, and green beans in under 120 minutes (Wlodkowski & Ginsberg, 2010).
- 10. Test Learning Models & applied technology Project-based learning Collaborative learning Job Aid Simulation PDA/Adobe Reader Recipe File
- 11. Materials Tools PDA (stylus pen) Adobe PDF application recipe files Laptop smart board projector ingredients cooking stations utensils cookware dishes
- 12. Formative assessments Facilitator Assessment: address needs of learners, informal questions & answers throughout cooking PeerAssessment: learners assess each other within learner group (Brown & Green, 2011).
- 13. summative evaluation End of course Determine value quality Digital survey questionnaire Impact of learning activity Impressions after food preparation (Brown & Green, 2011).
- 14. Bartolotto, C. (2013).Top 5 reasons to eat a plant-based diet. Retrieved from http://www.huffingtonpost.com/carole- bartolotto/plant-based-diet_b_3807973.html Brown,A., & Green,T. D. (2011).The essentials of instructional design: Connecting fundamental principles with process and practice (2nd ed.). Boston, MA:Allyn and Bacon. references
- 15. Hodell, C. (2011). ISD from the ground up: No-nonsense approach to instructional design (3rd ed.).Alexandria,VA:ASTD Press. Wlodkowski, R. J., & Ginsberg, M. B. (2010).Teaching intensive and accelerated courses: Instruction that motivates learning. San Francisco, CA:Wiley. references