cur 516 instructional plan presentation

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