cur 516 instructional plan presentation
TRANSCRIPT
Designing Vegetarian Chickpea croquettes
Ms. Dronellar S. Moore
University of Phoenix
CUR 516/Curriculum Theory & Instructional Design
Elizabeth Pace
May 23, 2016
Instructional plan
Why Plant-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).
Instructional
plan
Course Description
Design Model
References
Designing vegetarian Chickpea 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
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
design model
Learner Analysis
Goals/Objectives
Test Learning
Models & Applied
Technology
Materials, Tools,
Formative
Assessments
Summative
Evaluation
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).
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).
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).
Test
Learning
Models
&
applied
technology
Project-based
learning
Collaborative
learning
Job Aid
Simulation
PDA/Adobe Reader
Recipe File
Materials
Tools
PDA (stylus pen) Adobe
PDF application
recipe files
Laptop
smart board
projector
ingredients
cooking stations
utensils
cookware
dishes
Formative
assessments
Facilitator
Assessment: address
needs of learners,
informal questions &
answers throughout
cooking
Peer Assessment:
learners assess each
other within learner
group (Brown &
Green, 2011).
summative
evaluation
End of course
Determine value
quality
Digital survey
questionnaire
Impact of learning
activity
Impressions after
food preparation
(Brown & Green,
2011).
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
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