The document provides an overview and training materials for a training program on making Easter cupcakes. The training will take place over 2 hours and 20 minutes and involve students baking and decorating cupcakes in pairs. Students will learn basic cooking skills like measuring ingredients and techniques like preheating ovens. They will be assessed on their cupcake baking and decorating skills as well as a concepts test. The budget for materials is $18.25 and includes ingredients for the cupcakes and decorations.

1. Training Program Overview:Making Easter Cupcakes Emily Beth Wood HRD847

2. Welcome To Your Training Program Training Design Plan PowerPoint Presentation PowerPoint Presentation with Instructor’s Notes Instructor’s Guide Materials and Setup

3. Location, Location, Location…

4. Working in Pairs

5. Target Audience

6. Recipe Sheet=Job Aid

7. Budget Information Can of Icing $3 Tub of Icing $1 Containers$3 Liners $1 Self-Rising Flour$1.50 Sugar $1 Vegetable Oil $1 Vanilla Extract$.50 Cinnamon$.50 Vinegar $.25 Coconut $1 Bunny Candy $2 Egg Candy $1.50 Food Coloring $1 Total $18.25

8. Training Timeline 0-20 minutes: This should take you from preheating the oven to putting the first batch of cupcakes into the oven. 21-40 minutes: This is the time allotted for the first batch of cupcakes to bake 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 61-80 minutes: The second batch of cupcakes will be cooking, and the instructor will continue with the decorating presentation. 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. 101-120 minutes: Students will decorate their second batch of cupcakes until they are finished.

9. Curriculum Basic Cooking Skills and Techniques No Prerequisites Fun & Creative

10. Assessment Concept Test Final Product

11. Objectives 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.

12. Slideshow Presentation

13. Greetings

14. Materials Each Student Two Chairs Cupcake Liners Bag of Self-Rising Flour Bag of Sugar Bottle of Vegetable Oil Water Vanilla Extract Cinnamon Vinegar Coconut Bunny Candies Egg Candies Green Food Coloring Large Mixing Bowl Whisk Set of Measuring Cups Set of Measuring Spoons Knife Spoon Small Bowl for Coconut Cupcake Pan Can of Icing Tub of Icing Container to Carry Cupcakes Hot Pads Each Table

15. Preheating the Oven Preheat the Oven Ovens do not heat up immediately Make sure oven is at designated temperature

16. Lining Baking Cups

17. Measurements Heaping Exact

18. Ingredients

19. Combining Ingredients Combine using whisk Stir until lumps are gone Stir until mixture looks smooth Vinegar will start bubbling

20. Filling Baking Cups

21. Bake Don’t just bake for time that recipe states Oven temperatures vary Check on progress periodically so as not to overcook Cupcakes should be slightly golden brown

22. Let Cupcakes Cool

23. Icing

24. Adding Bunnies

25. Coconut

26. Egg Candies

27. Keep Decorating

28. 2nd Batch of Cupcakes

29. Concept Test & Course Evaluation

30. Finished Product

31. Good Luck!