Training Program Overview: Making Easter Cupcakes

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Overview of an Instructional Design Program on How to Bake and Decorate Easter Cupcakes

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Training Program Overview: Making Easter Cupcakes

  1. 1. Training Program Overview:Making Easter Cupcakes<br />Emily Beth Wood<br />HRD847<br />
  2. 2. Welcome To Your Training Program<br />Training Design Plan<br />PowerPoint Presentation<br />PowerPoint Presentation with Instructor’s Notes<br />Instructor’s Guide<br />Materials and Setup <br />
  3. 3. Location, Location, Location…<br />
  4. 4. Working in Pairs<br />
  5. 5. Target Audience<br />
  6. 6. Recipe Sheet=Job Aid<br />
  7. 7. Budget Information<br /> Can of Icing $3<br /> Tub of Icing $1<br /> Containers$3<br /> Liners $1<br /> Self-Rising Flour$1.50<br /> Sugar $1<br /> Vegetable Oil $1<br /> Vanilla Extract$.50<br /> Cinnamon$.50<br /> Vinegar $.25<br /> Coconut $1<br /> Bunny Candy $2<br /> Egg Candy $1.50<br />Food Coloring $1<br /> <br /> Total $18.25<br />
  8. 8. Training Timeline<br />0-20 minutes: This should take you from preheating the oven to putting the first batch of cupcakes into the oven.<br />21-40 minutes: This is the time allotted for the first batch of cupcakes to bake<br />41-60 minutes: This section will be used to let the first batch of cupcakes cool. In this time the students should work on preparing their 2nd batch of cupcakes<br />61-80 minutes: The second batch of cupcakes will be cooking, and the instructor will continue with the decorating presentation.<br />81-100 minutes: This section will be used to allow the 2nd batch of cupcakes to cool. Students will finish decorating the first batch of cupcakes, take the concept test, and the performance evaluation.<br />101-120 minutes: Students will decorate their second batch of cupcakes until they are finished.<br />
  9. 9. Curriculum<br />Basic Cooking Skills and Techniques<br />No Prerequisites<br />Fun & Creative<br />
  10. 10. Assessment<br />Concept Test<br />Final Product<br />
  11. 11. Objectives<br />Students will leave with basic cooking skills and knowledge about the importance of preheating the oven, accurately following a recipe, and measuring ingredients as well as basic decorating techniques. Students will show their progress by on average missing no more than one question each on the “Concepts Test” and by producing their own batch of moist and delicious cupcakes that are carefully and professionally decorated.<br />
  12. 12. Slideshow Presentation<br />
  13. 13. Greetings<br />
  14. 14. Materials<br />Each Student <br />Two Chairs<br /> Cupcake Liners<br /> Bag of Self-Rising Flour<br /> Bag of Sugar<br /> Bottle of Vegetable Oil<br /> Water<br /> Vanilla Extract<br /> Cinnamon<br /> Vinegar<br /> Coconut<br /> Bunny Candies<br /> Egg Candies<br /> Green Food Coloring<br /> Large Mixing Bowl<br /> Whisk<br /> Set of Measuring Cups<br /> Set of Measuring Spoons<br /> Knife<br /> Spoon<br /> Small Bowl for Coconut<br /> Cupcake Pan<br /> Can of Icing<br /> Tub of Icing<br /> Container to Carry Cupcakes<br /> Hot Pads<br />Each Table<br />
  15. 15. Preheating the Oven<br />Preheat the Oven<br />Ovens do not heat up immediately<br />Make sure oven is at designated temperature<br />
  16. 16. Lining Baking Cups<br />
  17. 17. Measurements<br />Heaping<br />Exact<br />
  18. 18. Ingredients<br />
  19. 19. Combining Ingredients<br />Combine using whisk<br />Stir until lumps are gone<br />Stir until mixture looks smooth<br />Vinegar will start bubbling<br />
  20. 20. Filling Baking Cups<br />
  21. 21. Bake<br />Don’t just bake for time that recipe states<br />Oven temperatures vary<br />Check on progress periodically so as not to overcook<br />Cupcakes should be slightly golden brown<br />
  22. 22. Let Cupcakes Cool<br />
  23. 23. Icing<br />
  24. 24. Adding Bunnies<br />
  25. 25. Coconut<br />
  26. 26. Egg Candies<br />
  27. 27. Keep Decorating<br />
  28. 28. 2nd Batch of Cupcakes<br />
  29. 29. Concept Test & Course Evaluation<br />
  30. 30. Finished Product<br />
  31. 31. Good Luck!<br />

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