FINAL PROJECT Final Project Cooking Pinakbet Dirk Reichardt
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1 Running Head: FINAL PROJECT Final Project Cooking Pinakbet Dirk Reichardt Instructional Design III (EIDT - 4004 - 1) Instructor Peterson 2 Running Head: FINAL PROJECT Final Project Cooking Pinakbet Pre-Activities Trainer’s Manual Preparation for Course Instructor Introduction to the course Students will receive the instructor’s email address, so that they can open the attachment with the Pinakbet job aids and recipe electronically. In addition, they will also receive a list of grocery stores in the area that sell the specific vegetables required for cooking Pinakbet. They must open the instructor’s email attachment to access this information. Finally, the email will state the three learning objectives of learning how to cook Pinakbet. Pre-work Students will receive job aid pictures prior to the start of class. With the job aid pictures, students will go to the grocery store, identify, feel and select the various vegetables used in Pinakbet. Check and Purchase Students will put the vegetables they identified through their job aids in a basket and write the names down on a list. These selected vegetables the learners will have to show to a knowledgeable employee at the grocery store that the students have identified the vegetables correctly. On their list, this knowledgeable person will have to sign and verify that what the student selected was correct. Amounts to Purchase After identifying the vegetables and checking with a knowledgeable employee at the grocery store, students will purchase the following amounts: 10 pieces of Green Round Eggplant 6 pieces of Bitter Gourd 8 pieces of long string beans One squash 6 pieces of Okra 1 inch ginger finger 1 garlic 2 small red onions Bagoong The course will supply one bottle of bagoong, which should be enough for all students. In addition, they discover online what bagoong is 3 Running Head: FINAL PROJECT and bring their definitions to class. Event Schedule Download job aids, schedule of events, Performed prior to class assignments to be accomplished prior to class and a list of grocery stores. Pre-activities: Performed prior to class Pinakbet vegetable discovery at any of the referred to grocery stores. Selection of the vegetables, checking with knowledgeable grocery employee and purchasing of the designated amount for each vegetable. Bagoong discovery (online search) Icebreakers Discussion of student’s Pinakbet 5 minutes shopping experience Students define bagoong. 5 minutes Students discuss the originations of 5 minutes Pinakbet Objective #1: At the end of the class, with a table presentation of all the vegetables and tools required for Pinakbet, the trainee will be able to accurately identify all the vegetables used in cooking Instructor presentation and identification of 5 minutes vegetables, while students observe, touch and smell each presented vegetable for a sensory experience. Student practice identifying the vegetables 5 minutes before the instructor Objective # 2: At the end of the training the trainee will be able to precisely demonstrate the appropriate cut of each of the vegetables and the spices used in Pinakbet , while maintaining safe knife practices Supplemental safety operation of using a knife 5 minutes with practice and assessment. Instruction and demonstration of how to cut the 1 hour vegetables for Pinakbet, while students immediately practice cutting each vegetable 4 Running Head: FINAL PROJECT after its demonstration. Objective # 3: At the end of the training, in the kitchen with a wok on a cooking range, the trainee will be able to accurately demonstrate the correct order and culinary techniques for cooking Pinakbet. Instruction and demonstration of how to cook 25 minutes in sequential order the vegetables for Pinakbet, while students immediately practice cooking each ingredient after its demonstration in a wok over a burner. Final Outcome: Students will be able to cook a 1 hour meal of Pinakbet for a group of five people Icebreaker Trainer’s Manual Preparation for Course Students will share their shopping experiences Students will share any funny or difficult experiences they had in finding and buying the vegetables they need for cooking Pinakbet and show the instructor what they purchased. Bagoong Definition Students discuss what bagoong is. Origination of Pinakbet Students will discover online the origination of Pinakbet and learn how it comes from the northern regions of the island of Isabela among the Ilokano people. Sample Trainer’s Guide Meal of Pinakbet for 5 People Objective # 1 1. At the end of the class, with a table presentation of all the vegetables and tools required for Pinakbet, the trainee will be able to accurately identify all the vegetables used in cooking Pinakbet (Piskurich, 2006). Directions Students will need to identify vegetables set out on a table. Vegetables are as follows: a. Green Round Eggplant b. Bitter Gourd c. Long String Beans d. Squash 5 Running Head: FINAL PROJECT e. Okra f. Ginger Finger g. Garlic Cloves Training manual contain job aids for identify the various vegetables and tools for preparing Pinakbet. Before students identify the vegetables and tools, trainer will point to the vegetables, name them and pass them around for the students to feel the texture and smell. Students will compare the vegetables with the pictures in their training manuals. Since the learners already know the tools, it is unnecessary for students to have sensory experiences. Each student should have a cutting knife, cutting board and a wok, including a burner on which to cook. Students must also have a bottle of bagoong. An explanation of bagoong is as follows: Defintion: Bagoong is a partially fermented fish sauce used in cooking Pinakbet. They use various fish in the fermentation process, such as anchovies. References Job Aid pictures of vegetables, spices and tools for preparation. Assessment When students have mastered the identification of the vegetables and spices, they will complete a Completion Format test to identify the names by filling in blanks next to pictures of each vegetable and each spice. In addition, they will express the name of each vegetable and spice, while describing its textures. Students must have 100% accuracy before proceeding to the next objective. In addition, the student will select the appropriate amounts of vegetables and spices for a Pinakbet meal for 5 people. OJT Training Checklist Can the trainee complete the following tasks? Identify the names accurately with no errors on the Completion Format Test. Express the name of each vegetable to the trainer with no errors. Describe the texture to the trainer Select 10 pieces of Green Round 6 Running Head: FINAL PROJECT Eggplant Select 6 pieces of Bitter Gourd Select 8 pieces of long string beans Select one pound cut of squash 6 pieces of Okra 1 inch ginger finger 4 cloves of garlic 2 small red onions Objective # 2 2. At the end of the training the trainee will be able to precisely demonstrate the appropriate cut of each of the vegetables and the spices used in Pinakbet , while maintaining safe knife practices. Supplemental Knife Safety Directions Before proceeding to cutting the various vegetables, it is important to instruct and demonstrate proper cutting procedures. They have a job aid of proper holding of the knife and the cutting movement. First, instruct them how to hold the knife and the appropriate cutting direction. While explaining the procedures, demonstrate how to do it. Next, have the learners practice what they just learned. They cannot move onto cutting the vegetables until they have mastered how to hold and use the correct cutting directions. After mastering the correct cutting skills, continue to observe the learner when cutting vegetables and ensure they continue to cut appropriately and make any necessary adjustments. Vegetable Cutting Directions The trainer will demonstrate the various cuts of the vegetables for the 5 vegetables and the 3 spices included in this recipe of Pinakebet, which are the following: Round Green Egg Plant; Bitter Gourd; Long String Beans; Squash; Okra; Ginger; Red Onions; Garlic. Students will observe and practice on each vegetable immediately following the trainers cut of each vegetable and each spice. Demonstration The trainer will demonstrate each of the 5 cuts for the 5 vegetables and 3 spices. First the trainer demonstrates the cut of the Round Green Egg Plant and then lets the students practice until they cut all their Egg Plants for their recipe. This demonstration- practice continues for each vegetable and each spice. Practice Students will practice each cut of the 7 Running Head: FINAL PROJECT vegetables and spices that they have prepared for their cooking lesson. References Job Aid pictures of each vegetable cut and how the cut vegetable will look when cut appropriately. Assessment The trainer will observe the students vegetable cuts. If the student demonstrates a wrong cut, the trainer will replace the incorrectly cut vegetables with new ones, so that the student makes the appropriate cut. OJT Training Checklist Can the trainee complete the following tasks? Cut the Round Green Egg Plant into quarters, so that it opens like a flower, but does not separate. Cut the bitter gourd in quarters, so that it opens like a flower, but does not separate. Cut the Long String Beans into two inch slices. Peel off the skin and cut squash into cubes. Cut each okra piece in half. Smash the garlic with the flat part of the knife and remove the garlic from the skin. First remove the skin of the ginger and slice length way into 1/8 inch strips. Objective # 3 3. At the end of the training, in the kitchen with a wok on a cooking range, the trainee will be able to accurately demonstrate the correct order and culinary techniques for cooking Pinakbet (Piskurich, 2006). Directions The trainer will demonstrate each step and the trainees will emulate each step.