instructional plan presentation requirement for the final examination, first official eportfolio assignment to fulfill the MAAET program digital portfolio

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