Bringing Home Cooking Home

1. Bringing Home Cooking Home Designed by: Kacy Whittenburg April 2006

2. ADDIE Model ANALYSIS:Informal observation and review of associated research. A D DESIGN:Content Analysis, Course Design, Module 1 Design D DEVELOPMENT:PPT Presentation for Instructor Led Delivery, Instructor Manual, Job Aids & Grading Rubric I IMPLEMENTATION: To be determined. E EVALUATION: To be determined.

3. Related Research 1 According to a survey conducted by the Department of Health in the UK (http://www.yourcounty.co.uk/news/archive/090106n1.html): • The survey, conducted as part of the Department of Health's 5 A DAY campaign to encourage people to eat more fruit and vegetables, looked at young people's attitudes to cooking and culinary ability, also revealed that 1 in 10 never cook a proper meal for themselves because they 'don't know how'.

4. Related Research 2 According to a survey conducted by the Residential Energy Consumption Survey (http://www.eia.doe.gov/emeu/recs/cookingtrends/cooking.html): • The data indicate that Americans are indeed cooking less at home in 2001 than they were in 1993.  Figure 1 shows that the percentage of households who report cooking “two or more times a day” dropped from 35.9 percent in 1993 to 32.1 percent in 2001.  The percentage of households cooking, on average, “once a day” declined as well, from 44.3 percent in 1993 to 40.5 percent in 2001.  Consequently, the percentage of households reporting cooking “a few times a week” and “once a week or less” increased.

5. AUDIENCE • People who are looking for a healthier alternative to fast-food. These learners are self-selected. • People who are over-weight and have some diet related health issue. These learners may be self-selected or may be directed to this course through their medical providers or fitness trainers. • Young adults who have recently moved out of their parents’ homes. These learners may be self-selected or may be directed to this course through their high school or junior college / university counselors.

6. CONTEXT This course could be taught through a community center, high school after-school program, out-reach program, or through affiliation with a medical center or health-club. Instruction would require at minimum: • 1 computer work-station • LCD projector and white board or screen • Home access to computer or internet

7. COURSE DESIGN • Instructor Led Course – Modules 1, 5 and 6 • Blackboard Course – Modules 2, 3, and 4 • Job Aids for At Home Implementation • Online Support via Class BLOG • Online Resources for Home Access

8. 6 Module / 12 Hour Course 1. Introduction to Basic Cooking Skills, Organization Skills and Resources 2. Time Management Tips and Advanced Menu Planning 3. Getting the Most Out of Coupons Without it Becoming a Second Job 4. Focus on Nutrition for Specific Dietary Goals 5. Intermediate Cooking Skills 6. Advanced Cooking Skills

9. Module 1 Introduction to the Basics Basic Cooking Skills How to Plan a Menu Grocery Shopping Tips Organizing Your Time

10. OBJECTIVES Terminal Objective: Bringing Home Cooking Home’s instructional goal is to provide learners with the resources and skills to enable them to make meals at home on a regular basis. Module 1 Objectives Include: • identify benefits of home cooking. • recognize basic cooking related terms and techniques you will see in recipes. • select and access internet resources for cooking tips, lessons and recipes. • create a two-day menu, shopping list and time schedule for cooking at home.

11. Module 1 Products Job Aid GRADING RUBRIC

12. RESOURCES Home Cooking in a Fast-Paced World Anderson, Lorin W., David R. Krathwohl, et al. (2001). A taxonomy for learning, teaching, and assessing. New York, NY: Addison Wesley Longman.