1 / 12

Bringing Home Cooking Home

Bringing Home Cooking Home. Designed by: Kacy Whittenburg April 2006. ADDIE Model. ANALYSIS: Informal observation and review of associated research. A. D. DESIGN: Content Analysis, Course Design, Module 1 Design. D.

oral
Download Presentation

Bringing Home Cooking Home

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Bringing Home Cooking Home Designed by: Kacy Whittenburg April 2006

  2. ADDIE Model ANALYSIS:Informal observation and review of associated research. A D DESIGN:Content Analysis, Course Design, Module 1 Design D DEVELOPMENT:PPT Presentation for Instructor Led Delivery, Instructor Manual, Job Aids & Grading Rubric I IMPLEMENTATION: To be determined. E EVALUATION: To be determined.

  3. Related Research 1 According to a survey conducted by the Department of Health in the UK (http://www.yourcounty.co.uk/news/archive/090106n1.html): • The survey, conducted as part of the Department of Health's 5 A DAY campaign to encourage people to eat more fruit and vegetables, looked at young people's attitudes to cooking and culinary ability, also revealed that 1 in 10 never cook a proper meal for themselves because they 'don't know how'.

  4. Related Research 2 According to a survey conducted by the Residential Energy Consumption Survey (http://www.eia.doe.gov/emeu/recs/cookingtrends/cooking.html): • The data indicate that Americans are indeed cooking less at home in 2001 than they were in 1993.  Figure 1 shows that the percentage of households who report cooking “two or more times a day” dropped from 35.9 percent in 1993 to 32.1 percent in 2001.  The percentage of households cooking, on average, “once a day” declined as well, from 44.3 percent in 1993 to 40.5 percent in 2001.  Consequently, the percentage of households reporting cooking “a few times a week” and “once a week or less” increased.

  5. AUDIENCE • People who are looking for a healthier alternative to fast-food. These learners are self-selected. • People who are over-weight and have some diet related health issue. These learners may be self-selected or may be directed to this course through their medical providers or fitness trainers. • Young adults who have recently moved out of their parents’ homes. These learners may be self-selected or may be directed to this course through their high school or junior college / university counselors.

  6. CONTEXT This course could be taught through a community center, high school after-school program, out-reach program, or through affiliation with a medical center or health-club. Instruction would require at minimum: • 1 computer work-station • LCD projector and white board or screen • Home access to computer or internet

  7. COURSE DESIGN • Instructor Led Course – Modules 1, 5 and 6 • Blackboard Course – Modules 2, 3, and 4 • Job Aids for At Home Implementation • Online Support via Class BLOG • Online Resources for Home Access

  8. 6 Module / 12 Hour Course 1. Introduction to Basic Cooking Skills, Organization Skills and Resources 2. Time Management Tips and Advanced Menu Planning 3. Getting the Most Out of Coupons Without it Becoming a Second Job 4. Focus on Nutrition for Specific Dietary Goals 5. Intermediate Cooking Skills 6. Advanced Cooking Skills

  9. Module 1 Introduction to the Basics Basic Cooking Skills How to Plan a Menu Grocery Shopping Tips Organizing Your Time

  10. OBJECTIVES Terminal Objective: Bringing Home Cooking Home’s instructional goal is to provide learners with the resources and skills to enable them to make meals at home on a regular basis. Module 1 Objectives Include: • identify benefits of home cooking. • recognize basic cooking related terms and techniques you will see in recipes. • select and access internet resources for cooking tips, lessons and recipes. • create a two-day menu, shopping list and time schedule for cooking at home.

  11. Module 1 Products Job Aid GRADING RUBRIC

  12. RESOURCES Home Cooking in a Fast-Paced World Anderson, Lorin W., David R. Krathwohl, et al. (2001). A taxonomy for learning, teaching, and assessing. New York, NY: Addison Wesley Longman.

More Related