Quick%20Cooking

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Quick Cooking

• Linda Gantz
• Gwenanne Salkind
• David Van Vleet

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Problem Identification

• Due to hectic schedules, people do not have
  enough time to create home cooked meals.

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Instructional Goal

• Our goal is to give people the knowledge and
  skills they need to cook a meal in 30 minutes.

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Needs Assessment Phase I Planning

• Target audience busy professionals who prefer to
  prepare home cooked meals
• Survey to gather information about the target
  audiences felt and expressed needs.
• Current cooking knowledge, skills, and practices
• Food preferences

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Needs Assessment Phase II Collecting Data

• EDIT 705 classmates
• June 20, 2005
• 18 surveys - 100 return rate.

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Needs Assessment Phase III Analyzing Data

• The data were categorized into five categories
• Expressed needs and desires
• Current cooking practices
• Eating preferences
• Cooking knowledge and skills
• Grocery shopping practices
• Available cooking supplies and ingredients.

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Needs Assessment Phase III Analyzing Data

• Tallied responses
• Calculated percentages
• Created visual representations

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Needs Assessment Phase IV Results

• Expressed Needs and Desires
• 67 expressed a desire to eat more home cooked
  meals
• 100 said they wanted to cut down on preparation
  time
• Current Cooking Practices
• Average number of home cooked dinners per week
  was 3.9
• Median time for meal preparation was 45 min.

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Needs Assessment Phase IV Results

• Eating Preferences
• Wide variety
• Dietary restrictions
• Cooking Knowledge and Skills
• 83 had never taken a cooking class
• 83 rated their cooking ability as at or above
  average

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Needs Assessment Phase IV Results

• Grocery Shopping Practices
• 72 primary shopper for household
• Diverse shopping habits
• Available Supplies and Ingredients
• Well prepared

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Learner Analysis General Characteristics

• Adult learners
• The majority hold full-time jobs
• Like to eat home cooked meals
• Limited time for meal preparation
• 72 follow recipes
• 67 have 1-2 people in their family
• Majority feel comfortable performing basic
  cooking techniques

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Learner Analysis Specific Characteristics

• Have access to a kitchen
• Have access to basic cooking equipment
• Have knowledge of basic cooking techniques and
  terminology
• Be able to read and follow recipe
• Have access to a grocery store
• Be motivated to develop strategies to save time
  on meal preparation
• Have internet access

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Instructional/Task Analysis

• The subject matter expert (SME), a professional
  chef and cooking instructor, created the task
  analysis based upon his experience in planning
  and preparing 30 minute meals.

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Instructional/Task Analysis

• General Analysis included
• Planning meals
• Shopping
• Food Preparation and Storage
• Cooking (in general)
• Specific Analysis
• Chicken Piccata Pasta Toss

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Instructional ObjectivesTerminal Objective

• The student will increase the number of
  home-cooked meals he/she prepares during a
  typical week.

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Enabling Objectives

• The student will identify tools and equipment
  used in cooking.
• The student will identify staple ingredients that
  should be kept in the kitchen.
• Given access to cookbooks and cooking websites,
  the student will plan menus for four home cooked
  meals.

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Enabling Objectives

• Given a weeklong menu, the student will create a
  grocery list that includes all necessary
  ingredients.
• Given a list of shopping items, the student will
  describe how these items should be prepped and
  stored.
• Using a given recipe, the student will prepare a
  complete meal in under 30 minutes.

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Instructional Approach

• Five Session Course
• Each session 3 hours long
• Instructional delivery methods
• Instructor lecture and participant dialogue
• Use of the internet to explore different cooking
  websites
• Use of multiple cookbooks
• Cooking demonstrations
• Hands-on cooking activities
• A brochure with resources for quick recipes
• Class handouts with cooking techniques and
  helpful tips

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Instructional Approach

• Sequence of instruction for each class
• Lecture and Link to Prior Knowledge
• Cooking Demonstration
• Student Practice
• Debrief and Student Reflections
• Assign Homework

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Quick Cooking Course Breakdown
Class Time (min.) Day 1 Day 2 Day 3 Day 4 Day 5
Information link to prior knowledge 20 Whats in Your Kitchen? Students will be able to identify tools and equipment used in cooking. Whats in Your Cabinet? Students will be able to identify staple ingredients that should be kept in the kitchen. Recipe Resources Students will be able to use resources to locate and choose recipes. Lets Go Shopping Students will be able to create a shopping list based on recipes chosen. How to Prep Students will be able to prepare shopping list items.
Teacher Chef demonstration of Meal of the day 45 Meal of the day Meatloaf Patties, Mashed Potatoes, and Pan Gravy Meal of the day Mexican Fiesta Meal of the day Chicken Piccata Pasta Toss Meal of the day Oriental Sesame Chicken Salad Meal of the Day Beef Fried Rice.
Break 15
Student practice 45 Students will be able to create the meal of the day Students will be able to create the meal of the day Students will be able to create the meal of the day Students will be able to create the meal of the day Students will be able to create the meal of the day
Eating Debriefing Clean Up 55 Students will reflect on topics covered and complete a formative evaluation Students will reflect on topics covered and complete a formative evaluation Students will reflect on topics covered and complete a formative evaluation Students will reflect on topics covered and complete a formative evaluation Students will reflect on topics covered and complete a formative evaluation
Student Homework Make a list of tools and equipment you need in your kitchen Make a list of food staples you need to keep on hand. Find four recipes that support your food preferences. Create a shopping list for the meals you chose. Describe what and how you can prep items from your shopping list.
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Instructional Approach The Facility

• Computer work stations
• Multiple cooking stations
• Basic equipment
• Basic tools and utensils
• Ingredients provided

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Formative Evaluation

• Subject Matter Expert Review
• Targeted Audience Member Review
• Pilot Class

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Summative Evaluation

• Weeks Menu
• Shopping List
• Cooking Log
• Student Reflection and Debriefing

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Confirmative Evaluation

• On average, how many times per week do you
  prepare a home-cooked dinner?
• First class meeting
• Six months after class completion
• Compare pre/post data

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Instructional Module

• Lesson Day 3 Recipe Resources

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Quick Cooking Course Breakdown
Class Time (min.) Day 1 Day 2 Day 3 Day 4 Day 5
Information link to prior knowledge 20 Whats in Your Kitchen? Students will be able to identify tools and equipment used in cooking. Whats in Your Cabinet? Students will be able to identify staple ingredients that should be kept in the kitchen. Recipe Resources Students will be able to use resources to locate and choose recipes. Lets Go Shopping Students will be able to create a shopping list based on recipes chosen. How to Prep Students will be able to prepare shopping list items.
Teacher Chef demonstration of Meal of the day 45 Meal of the day Meatloaf Patties, Mashed Potatoes, and Pan Gravy Meal of the day Mexican Fiesta Meal of the day Chicken Piccata Pasta Toss Meal of the day Oriental Sesame Chicken Salad Meal of the Day Beef Fried Rice.
Break 15
Student practice 45 Students will be able to create the meal of the day Students will be able to create the meal of the day Students will be able to create the meal of the day Students will be able to create the meal of the day Students will be able to create the meal of the day
Eating Debriefing Clean Up 55 Students will reflect on topics covered and complete a formative evaluation Students will reflect on topics covered and complete a formative evaluation Students will reflect on topics covered and complete a formative evaluation Students will reflect on topics covered and complete a formative evaluation Students will reflect on topics covered and complete a formative evaluation
Student Homework Make a list of items you need in your kitchen Make a list of item you need to keep on hand. Find 4 recipes that support your food preferences. Create a shopping list for the meals you chose. Describe what and how you can prep items from your shopping list.
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Day 3 Recipe Resources
Class Time Day 3
Lecture 20 Recipe Resources
Cooking Demonstration 45 Chicken Piccata Pasta Toss
Student Practice 45 Chicken Piccata Pasta Toss
Eat Debrief 55 Reflection
Homework Find 4 recipes
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Activity 1 LectureRecipe Resources

• Teacher provides info
• Students browse resources
• Cookbooks
• Magazines
• Websites

Happy Families
Campusaccess
Food Network
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Recipe Resources
Sanitarium
Meals Matter
Just Tell Me What to Cook
Star Chefs
Quick Meals From Leftovers
Good Housekeeping
Simply Recipes
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Activity 2 Cooking Demonstration

• The instructor/chef will demonstrate the
  efficient method of cooking the meal of the day
  Chicken Piccata Pasta Toss in 30 minutes or less.
• Students have opportunities to ask questions.

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Activity 3 Student Practice

• Students will be able to create the meal of the
  day (Chicken Piccata Pasta Toss) in under 30
  minutes.
• Instructor is available for trouble shooting and
  to answer questions.

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Activity 4 Eat Debrief

• How did it go?
• What problems did you have?
• How did you solve the problems?
• What additional information do you need?

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Homework

• Students will use the resources presented in
  class to find 4 recipes that support their food
  preferences
• Students will bring recipes to next class