Training Program Overview: Making Easter Cupcakes

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Training Program Overview: Making Easter Cupcakes Emily Beth Wood HRD847

description

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

Transcript of Training Program Overview: Making Easter Cupcakes

Page 1: Training Program Overview: Making Easter Cupcakes

Training Program Overview:

Making Easter CupcakesEmily Beth Wood

HRD847

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Welcome To Your Training Program

Training Design Plan

PowerPoint Presentation

PowerPoint Presentation with Instructor’s Notes

Instructor’s Guide

Materials and Setup

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Location, Location, Location…

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Working in Pairs

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Target Audience

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Recipe Sheet=Job Aid

Recipe for Easter Cupcakes

Ingredients:

1 ½ Cups Self-Rising Flour

1 Cup Sugar

1 Cup Water

½ Cup Vegetable Oil

1 TBSP Vanilla

½ TSP Cinnamon

1 TBSP Vinegar

Directions:

1. Preheat oven to 350 Degrees

2. Line cupcake pan with liners

3. Combine flour, sugar, water, vegetable oil, vanilla, cinnamon, and vinegar (make sure you add vinegar last) in a

large mixing bowl

4. Stir with a whisk until bumps are gone and mixture appears smooth

5. Pour mixture into cupcake liners, filling to ¾ full

6. Bake for approximately 20 minutes until slightly golden (oven temperatures vary)

7. Remove from oven and let cool before decorating

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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

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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.

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Curriculum

Basic Cooking Skills and Techniques

No Prerequisites

Fun & Creative

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Assessment

Concept Test Final Product

Baking Concepts Test

1. Oven will warm up immediately. True/False

2. Measurements do not have to be exact when following a recipe. True/False

3. To ensure that you get accurate measurements, you can use the back of a

a. Fork

b. Knife

c. Spoon

4. You can stop stirring the mixture when

a. The lumps are gone

b. When the mixture looks smooth

c. Both A & B

5. Baking cups should be filled

a. ½ full

b. ¾ full

c. Full

6. It is not necessary to check on the cupcakes while they are in the oven because you

can just bake them for the time that the recipe states. True/False

7. You can start icing cupcakes immediately after you take them out of the oven.

True/False

8. All icing will come out looking the same regardless of how it is applied and what type

of icing it is. True/False

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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.

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Slideshow Presentation

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Greetings

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Materials

Each Student

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 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

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Preheating the Oven

Preheat the Oven

Ovens do not heat up immediately

Make sure oven is at designated temperature

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Lining Baking Cups

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Measurements

Heaping Exact

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Ingredients

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Combining Ingredients

Combine using whisk

Stir until lumps are gone

Stir until mixture looks smooth

Vinegar will start bubbling

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Filling Baking Cups

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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

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Let Cupcakes Cool

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Icing

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Adding Bunnies

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Coconut

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Egg Candies

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Keep Decorating

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2nd Batch of Cupcakes

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Concept Test & Course Evaluation

Baking Concepts Test

1. Oven will warm up immediately. True/False

2. Measurements do not have to be exact when following a recipe. True/False

3. To ensure that you get accurate measurements, you can use the back of a

a. Fork

b. Knife

c. Spoon

4. You can stop stirring the mixture when

a. The lumps are gone

b. When the mixture looks smooth

c. Both A & B

5. Baking cups should be filled

a. ½ full

b. ¾ full

c. Full

6. It is not necessary to check on the cupcakes while they are in the oven because you can just

bake them for the time that the recipe states. True/False

7. You can start icing cupcakes immediately after you take them out of the oven. True/False

8. All icing will come out looking the same regardless of how it is applied and what type of

icing it is. True/False

Training Program Evaluation

Using the scales below, please rate the following statements:

1. This course achieved the educational objectives that were advertised.

Strongly Agree 5 4 3 2 1 Strongly Disagree

2. This course met with my expectations.

Strongly Agree 5 4 3 2 1 Strongly Disagree

3. The classroom environment was conducive to learning.

Strongly Agree 5 4 3 2 1 Strongly Disagree

4. Instruction methods were clear and effective.

Strongly Agree 5 4 3 2 1 Strongly Disagree

5. Materials provided met with my learning needs.

Strongly Agree 5 4 3 2 1 Strongly Disagree

6. I had the opportunity to participate in hands-on learning.

Strongly Agree 5 4 3 2 1 Strongly Disagree

7. I am confident that I can reproduce the product outside of the classroom.

Strongly Agree 5 4 3 2 1 Strongly Disagree

8. I would recommend this course to a friend.

Strongly Agree 5 4 3 2 1 Strongly Disagree

9. Please list anything that could be improved: __________________________________

_______________________________________________________________________

10. Please list any recommendations for future courses: ____________________________

_______________________________________________________________________

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Finished Product

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Good Luck!