In-service training lesson plan

Pleasesee the example about plan in the file.

Don’t need recipe, only need plan, thank you.

Learning Objective

The student(s) will research, and present an in-service training (facilitation of healthy eating/cooking principle and culinary demonstration of a health recipe).  The student will provide an accompanying in-service lesson plan. The presentation will be focused on preparation of one recipe which yields4 servings. The healthy eating/cooking principle to be facilitated to the audience will be taken from Canada’s Food Guide. Through research and independent study, the student(s) will gain a better understanding of the foodservice industry and required in-service training needs.

In addition, the student(s) will gain necessary leadership skills and the ability to facilitate learning required in a foodservice environment.

Guidelines for In-service Training Lesson Plan and Presentation of Healthy

Cooking/Eating Principle

1. The plan must be created using the in-service lesson plan training template provided in eCentennial course shell.
2. The training content conveyed in the plan must be relevant to the topic and target audience.

3. The subject of the training must be approved by the instructor prior to commencing on the research and its completion. Please refer to the example.
4. Each content section of the in-service training plan must be completed.
5. The Room Layout, Timing, Equipment, and Resources sections must be completed in full detail. (Please refer to the example).

Due Date of Assignment: Week Twelve

In-Service Training Plan

1. The in-service training lesson plan is due Week Twelve. The assignment will be submitted by midnight on the Monday of week twelve.
2. The in-service training lesson plan maybe submitted in advance for review and feedback by the instructor without penalty or grade consideration.
3. The in-service training lesson plan will be submitted to eCentennial in the assessment tab. Submitted to the folder Term Assignment One – Inservice training plan.
4. The printed full names (first and last) of the students and their student ID#

must be on the assignment to receive a grade.

Recipe

1. The recipe is dueWeek Twelve.
2. The printed full names (first and last) of the students and their student ID#

must be on the assignment to receive a grade.

Note: Late submissions will be subject to school grading and evaluation policy. Late submissions will be penalized 10% per work week. Failure by the student to abide by Academic Integrity and Honest Policies will result in a zero grade.

Assignment to be:

Completed using the template as provided in the eCentennial course shell.

In-service Training Lesson Plan

The in-service training lesson plan with have the following components or content

1. Learning objective and goal for the in-service training
2. Introduction to explain the purpose or reason for training
3. Motivation – a pitch to explain the importance for gaining the training to motivate the participants receiving the training
4. Outline – Explain what the participant will learn in the training and what they need to do to be successful.
5. Link – connect the reason for the training with what they will be learning and

how it will benefit the participant in being successful in learning the content of the training and meeting the learning objective.

6. Body – the content in which the trainer will facilitate to the participants during the training
7. Exercise – create a a learning activity which address the participants learning style. What are you going to do? How are you going to do it? How is it going to make you feel? Involves the participants doing an activity to practice what they have learned for example the participants could:
8. Repeat the steps of a training
9. Demonstrating the steps of a training c. Writing down the steps of a training
10. Teaching the teacher, the steps of the training
11. Evaluation Ask the learner what they have learned in the training. What will you do to ensure the participant has learned the objective of the training and the necessary content in the evaluation? What type of evaluation have you planned – a quiz for participants, a feedback survey, repeat the days learning objective and steps of training.

The Recipe

The recipe with have the following components or content

1. Will be made using the recipe template provided
2. Must yield 4 servings only.
3. Support healthy recommendation according to either Canadian or Brazilian healthy recommendations as written in national guides

Marking Rubric

The student will refer to the marking rubric for content and criteria required and the

instructor’s expectations.