Lesson Planning Motivational Techniques

Paul Crawford                                                                                                            

P.I.D. Course 3100

Lesson Planning
Motivational Techniques

Rationale 3 of 5

Web Site http://www.teachthought.com/teaching/21-simple-ideas-to-improve-student-motivation

                                           

        “By failing to prepare, you are preparing to fail” (Benjamin Franklin) This is a quote that has inspired me for a while. It says to me, Hey! Are you ready to go? A motivated student can be the best motivation in the classroom. The student that arrives late, papers everywhere, cell phone in one hand and half a croissant in their mouth, is not the ideal example of a properly motivated student. I will put this person with my highly motivated one and explain that this is the level I need all of you to be at. I want to empower my students so they feel that they are in control over their destiny. We will discuss a few topics, such as learning to turn veggies or creating one of the classic sauces we have just talked about, I will ask them which one would you like to start with first, and usually go with the majority. I will set the goals for the day as well as the week and make sure that the students adhere to the lesson plan. A humorous motivating story that is relevant with the tasks at hand is a good ice breaker that generally relaxes their brains, making them open up for what's ahead. Most importantly, I as the expediter and facillitator of the lesson plan must be the motivated one first and foremost. The enthusiasm that I will bring to the students should make them realize, wow the Chef is ready for today, I better be as well.

Lesson Planning Blooms Taxonomy

Paul Crawford                                                                                                          P.I.D.  Course 3100

Lesson Planning
Blooms Taxonomy

Rationale 1 of 5

Web site http://www.nwlink.com/~donclark/hrd/bloom.html

                                                                                                      

        I appreciate Bloom's ideals with Taxonomy as it relates quite well in my career as a Chef. Is an industry where your skills are constantly being critiqued. Emotion (Affective Domain) can be felt in a highly motivational way such as a great compliment on your plate, or as a mind numbing cerebral attack by the Chef to you personally when you fail to full fill a guests preconceived expectations. In my classroom, listening with respect is OK; but ultimately the willingness to hear my instruction and comprehend it is vital for success. Priorities with timing, being organized in both their professional and personal lives is a necessary prerequisite when we enter the Cognitive Domain of a busy kitchen that is “only as good as their last meal served!” We all comprehend lessons and hands on instruction at different levels. I as an Instructor would be in seventh heaven if all of my students GOT IT! As an Instructor I will demonstrate to my students the procedures and techniques required to help them master certain skill sets (Psycomotor). Having the awareness of what is required to become a great cook and being motivated daily will greatly assist a student as they learn the complexities and multiple techniques that this career path will undoubtedly take them down.

Lesson Planning Media

Paul Crawford                                                      
P.I.D. 3100

Lesson Planning
Media

Rationale 5 of 5
Web Site http://www.pearsonhighered.com

        Where would we be without the visual arts in Education? I love the media aspect of teaching! Things haven't changed much since I was a youngling. You tell the class that we will be watching a video on sauce making made my a famous Chef and immediately the class is interested. I like to make my own videos and introduce them in the class. I expect the students to be taking notes, not just using the time as a snooze fest. I will tell them that I will be quizzing them after the video so that usually gets there attention. A Power Point presentation is something I will drop on them just prior to a test. This makes sure that as we go over the weeks lesson plan on power point that they actually stay awake during the presentation. I have used concept mapping to demonstrate the hierarchy of how kitchens positions are laid out. Concept maps are used to demonstrate the breakdown of butchery and the secondary cuts. These displays are attached to the walls of a lot of kitchens so the staff have easy access. Other avenues of media that I will use are You Tube for great recipes. The book “On Cooking” that each of the students at V.C.C. are required to have in class is also full of a massive amount of information that the students can also access on line. The on-line information has a plethora of web sites that students can go to for more in depth instruction.

Lesson Planning Assessment

Paul Crawford   
P.I.D. 3100                                                                                                              

Lesson Planning
Assessment

Rationale 4 of 5

Web Site http://www.byrdseed.com/six-traits-of-quality-pre-assessments

         I didn't pick this rationale because I love it. I picked it because it is one of those must do\s in my mind. Assessments are a critical part of education and almost every other part of life. How does a person know how they're doing? In my career at the moment, pre-assessment has become normal for me. I go to work and have a ten minute chin wag with the current instructor to figure out who the students are, where they are in the current model of their term and what is expected for the duration of my time with the class. They will provide me with a quick assessment of the class. During these assessments I take the information, write down the important issues and go to the class. When I enter the class, we go over all of the info that I have about the day, and make it happen. My post assessment will always take place at the end of the day. I will spend ten to fifteen minutes to provide post assessment and feedback details regarding the lessons learned, how to fix the issues that have come up, what is expected for the next day and I always finish off with the winners of the day. This is a motivational tool that students can either embrace or not. It tells me a lot about who is motivated and who really cares about what they are doing. Without fail the classes that I teach really enjoy this part of my educational philosophy. I make sure not to embarrass any of the students, but I do make sure that all of the students take away valuable teachings, how to improve moving forward, as well how to avoid making the same mistakes. The feedback either confirms or it changes what they have learned. Timing the delivery of individual feedback is crucial to the success of each student.

Trends and Roles in Education (Roles)

Roles that exist in Education 2014

       Is technology changing the role of Teachers? When talking about 21st 

century learning, there’s one critical component that binds the concept 

together:Technology. It's technology in its various forms that is driving 

innovation, changing the way that students think and, as a result, changing 

the way that teachers teach. Digital acumen in particular, has become one of 

the main priorities of education. It’s a theme and a skill that many futurists 

argue will be number one  for students attending college or for pursuing 

successful careers in the 21st century. Technology has become the norm in 

our nation’s schools, you would be hard pressed to find districts without access 

to computer labs or the Internet. As a result, teachers are beginning to take a 

different approach to education in order to accommodate the needs of 21st 

century students. They’re integrating technology into instruction by 

encouraging students to use computers for research or work with adaptive 

learning technologies to help grasp new concepts. Clearly, technology isn't just 

helping students evolve – it’s also changing the role of teachers in the 

classroom. The educators of today have mastered certain skills that many

instructors in the past never even had to consider. So, how exactly is the 21st 

century teacher different? As we move forward into the future, we now realize 

that all teachers and instructors will need to possess certain attributes. Here 

are a few examples of forward thinking that Educators need to embrace.

     1.   While teachers have always needed to communicate with their 

students, the way in which they do so has evolved. Instead of the usual 

sweater clad walking chalk in front of our classrooms, writing and talking 

about important ideals, they are now encouraging dialogue – allowing the 

students to question what they are learning and to think more critically, the 

feedback is instant and hopefully without ridicule and harassment! 


     2.   In addition to being a good communicator, 21st century Teachers must 

be willing to collaborate with students in ways they haven’t before. This 

gives Teachers the opportunity to work with Students in smaller groups and 

makes the students look at the Teachers on a more even playing field, 

creating a less stressful environment and also encouraging them to be more 

free thinking in the classroom.

        
      3.  Being able to adapt to different learning programs that many school 

districts now use is vitally important. Teachers need to be more flexible and 

adaptive with their lesson plans. They must allow themselves to have the 

ability to customize even their own curriculum and to alter lesson plans. To 

allow dialogue between the Teachers and students only encourages our 

Educators to become partners in the learning process, rather than seeing 

them as being completely separate.


     3.   An interesting way that teachers are changing is that they have become

facilitators of global learning. They help Students discover knowledge on 

their own, rather than simply delivering it. The luxury of the World Wide Web, 

no matter what one thinks of it, is that there is actually very good information 

out there. This places students in an active role, keeps them very engaged 

and as long as they stay focused on the subject at hand, will also keep them

interested in a world that is evolving at an exponential rate.    


     4.   For the more animated Educators that are teaching in the Institutes of 

higher learning, performance art through acting, comedy or just simple role 

playing can definitely assist with engaged learning. When you have pure 

laughter related to curriculum, you have engagement. You will then have the 

Students attention, some of them wanting more and others cringing at the 

thought of the Teacher involving them in a small skit related to curriculum. 

What better way to get the Students ready for life than to role play.

     
      5.  So finally to this blog we go. The responsibilities of Educators as 

directors of learning has been altered. Teachers have taken on other roles in 

their Schools. They liaise with their communities where they educate and bring

forth new technologies and knowledge. They continue to work diligently with 

their fellow colleagues, families, community members, local politicians, 

special needs students and their families; all for the purpose of setting realistic 

goals and mind sets for all students and families involved. Standards for 

knowledge, skills, future technologies and growing up in an ever evolving 

society will be the pinnacle that we hope to attain for our future in education 

and for all students young and old.

Lesson Planning Creating a Positive Learning Environment

Paul Crawford
Creating a Positive Learning Environment                                          

P.I.D. Course 3100

Lesson Planning

Rationale 2 of 5

Web Site http://www.edutopia.org/project-learning-teaching-strategies

        I like this plan because it is very energizing to be in a positive energetic environment, no matter what the subject is! If the learning environment isn't a positive one we must make it one. My classes with definitely reflect rules from the on set. They must apply for cohesion in the learning center (your brain). Instilling rules in our brains helps assist with being prepared to learn. Respect plays a massive role in learning something new. I will lead by example and show that I actually care about my students by communicating politely, walking around the class and interacting with them, guiding them in the right direction as opposed to letting them fail on purpose. The omission of sarcastic behaviour on my part when I am dealing with a challenge, will show the students that I don't have to stoop to an ignorant level to communicate with them. How feedback is given can be the most telling tale of who I am as an Instructor. Keeping it positive with a bit of humour can work well when applied properly. Questioning a student and embarrassing them in front of their peers may be good for TV ratings but it will dissolve any respect that I have built up.

Trends and Roles in Culinary Education (Trends)

Trends that exist in the Culinary Arts 2014

   
        Food lovers and critics are constantly pushing the levels of acceptability within the umbrella of

consumables. How have the trends of preparation, cooking, baking, consuming, photography of

food and everything else that is attached to the Culinary Arts progressed?

     

         Farm to table and buying local are two very predominant trends that are here to stay.

Locally sourced ingredients that are sustainable and won't harm Eco-systems is yet another

example of how we as consumers and creators of all things edible must demand this practice,

rather than only have it on special occasions or at specialty shops paying exorbitant costs just to eat

with the confidence that this food is good and nutritious, and has been grown properly with little

effect on our planet.

     Consumers are very adamant that the majority of their consumables are created locally. This is

great for our economical success and also creates pride that says ....yes we can be self sufficient!

We don't need to spend gobs of money for the same thing produced offshore. As an Instructor, it's

very important to me that this is related to the students that I teach. It's better for everyone in the

long run, cheaper prices, fresher product and more Canadian jobs. The classroom look hasn't

changed a ton, but how the students perform whilst in the classroom has! They're more computer

savvy, so we create programs for them to assist with their high tech vision of education. We don't

need to hire Photo-gs to take our pictures for us. Every cell phone has at least a 5 megapixel

camera that can take either pictures or videos. So I have created  platforms for taking very good

pictures, using lighting, props and basically anything else that will give good results. To see the

pride that Students exhibit with not only their work but also the work of their fellow classmates is

fantastic. When a Students asks me if it's OK to film me while I perform a demo, I am more than

accepting, just as long as it is used in the context of School. Our society is a very complex one

now. The onslaught of G.M.O. (Genetically Modified Organisms) foods has created a real problem

that is a trend I would love to see go away right now!! As we address these hard topics in the

classroom, we are faced with more questions than answers Food allergies and its restrictions

combined with consumers wants and needs are over the top. Chefs need to be more aware of the

many ingredients that they can use to help alleviate some of these problematic concerns. When a

customer comes to me and says (Does that prepared salad have any gluten, dairy or sugar of any

kind in it? If it does I can't eat it or I will end up in Hospital for days.) This issue with food is very

concerning and difficult to answer. We most certainly will display the  name of the displayed salad

and provide an ingredient list, to help answer these questions.

     Even more challenging is educating the future Chefs about all of those ingredients and where a

lot of the hidden concerns live. I make it a part of my lectures with all my classes and I typically

talk about my son who lives with Autism and the challenges that we have with food. Gluten, I will

tell the Students, is hidden in a lot of foods that we use to prepare certain recipes. Understanding

these variables is now a necessity in our  industry. As we move forward in Culinary Arts

training we most definitely pay heed to these trends and many others such as how Vegetables are

now being treated like a meat dish. The costs attached to produce is high and the various ways that

we as Chefs can make them taste delicious is as important as any other ingredient that we use in

our kitchens. Molecular cooking is not as much of a burgeoning trend as it is a trend that pops up

and goes away. www.sheknows.com/food-and-recipes/articles/980423/culinary-trends-for-2013 is

a cool web site that expands on some new trends to watch out for. Some of them are eating more

clean and healthy, which will help our own longevity. Serving smaller portions will also help with

the waist line and also cost the consumer less money to enjoy their favorite restaurants. Asian food

has been around forever, but the trend is to take classic Asian ingredients and work them into more

North American dishes creating a blast of flavor with lower caloric intake. The plethora of fruits

that are available to us are starting to be used in more savory applications to assist with flavors,

tenderizing and overall plate presentations.


        It's in the classrooms and kitchens of today that the future Chefs be educated and trained to

inherit and embrace these trends to the point where they are no longer trends. Plant a seed and

watch it grow.