Post a simplified course/lesson design based on the topic that you have chosen to focus on for the next four modules.
Your course design should answer the following questions. Format it so that it is easy to read and assess, use the heading listed here (course overview, student demographic etc)
Course Overview: What is the topic of your course? Summarize it in 2 - 3 sentences.
Student Demographic: Who is this course for? Adults? Children? Anything special about who this course is for? Do they need prerequisite knowledge or skills to do your course? Avoid making your audience too broad or too narrow to be effective.
Course Objectives: What will the students know or do by the end of the course? Write these using Bloom's Taxonomy action verbs. (Google examples if you are not sure how to write these, consider the objectives at the start of each module in this course.. By the end of the course the students will be able to:....)
Methods of instruction: What online methods will you use to teach the students? Readings? Videos? Simulations? Games? Collaboration?
Learning Activities: What activities will the students do to learn the material? Describe in detail one lesson or module that you would offer in your course. What are the activities? What are the objectives? How will you communicate the information?
Assessment: How will the students be assessed in this one lesson? how will you determine if they have demonstrated a sufficient understanding of the materials?
Materials: What resources do you need to build the course and to support student learning? Consider everything that you would need to teach this course as well as everything your students would need to participate in the course. Computers? Camera? Scanners? etc.
FORUM RESPONSES:
Read your classmates online course design proposals and assess them. What is unclear? What is engaging? Are there any gaps in their process? Will their methods suit their audience?
Example：
Course Overview: My course is going to be called ‘Bake like the best’ and it is intended to help students feel capable to bake cakes, cookies, muffins and eventually more technically tricky items like puff pastry and meringues. Although the course is about baking, most of its lessons will be about learning to deconstruct a recipe so that you understand what you need to do step-by-step to end up with not only a delicious and attractive end product but having had an experience that has left you feeling confident, happy and accomplished rather than unsure of yourself, anxious and disappointed.
Student Demographic: This course is for anybody aged about 11 or 12 and up although younger students could participate with adult supervision. Young people participating (say under about 15 or 16) need to be assessed as being mature enough to safely use sharp knives, the stove and the oven. Students should be able to read simple English instructions and lists of ingredients and have a basic knowledge of tasks associated with baking such as how to measure ingredients or what terms like ‘cream’ or ‘sift’ mean.
Course Objectives:
By the end of the course students will be able to:
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· Read a recipe they have never encountered before and be able to evaluate whether they have the skills necessary to prepare the product successfully (evaluate)
· Read a recipe they have never encountered before and identify gaps in their knowledge and skills that they need to address before they can make the product successfully (analyze)
· Use skills learned in the preparation of one type of baked good in the preparation of another type of baked good or other food item (apply)
· Identify the steps that if followed carefully lead to successful baked goods as well as an enjoyable experience in the kitchen (understand)
· List the common measurements used in baking and describe alternative techniques for measuring certain ingredient types (remember)
Methods of instruction: I will use a combination of videos (likely created in Powtoon) as well as still images and references to online resources. There will also be a forum where students can interact with each other.
Learning Activities:
The first lesson will be titled ‘Before you begin – prepping for perfection’. This lesson will consist of a video that has the following sections:
1. Introducing the recipe –show the students the recipe and a picture of the finished item
2. Ingredient check –take the students through the recipe item by item making sure they have all the ingredients necessary and suggesting alternative for things that are difficult to obtain (for example sometimes a recipe will call for a tablespoon or two of a certain liqueur or alcohol – most people are not going to buy a whole bottle of alcohol for a single use)
3. Tool check – sometimes recipes will need special tools without which it will be very difficult to get a good product – for example although you can beat egg whites until they are stiff with a hand beater it is a lot of work
4. Countdown to creation – some ingredients should be at room temperature while others should be kept cold until just before mixing, other ingredients will need special preparation that needs to be done ahead of time (soaking in water, chopping, peeling)
The video will end with a bit of a cliffhanger since we haven’t actually started the baking process. At the end of sections 2, 3 and 4 there will be a slide or two recapping what was shown in the video just before. The intent of this lesson is to teach the general concepts of preparation via a specific recipe – it is not the particular recipe that is important but learning how to break a recipe down to avoid mishaps/missteps that may result in an inferior product or experience.
Assessment: Students will be assessed by completing a multiple choice quiz as well as a fill in the blanks exercise. They will also be asked to find a recipe on their own and work through the steps outlined in the lesson and present their findings in the form of a forum post.
Materials: The students could access the lesson and assessment materials on a smartphone although preparing the forum post would probably be better done on a computer. The instructor also needs access to a computer for lesson preparation. For later lessons that show the baking in progress (i.e. measuring, mixing, preparing pans) it would be good to have a professional kitchen set up with the ability to record video though really only the ability to record is essential - it doesn't so much matter where the action takes place.
Requirement for the example：
1. Something about the post that made you want to respond to it
2. Something about it that poses a question for you
3. A suggestion to make the posting stronger, clearer or more engaging.
4. Possible sources for more information related to what they have posted about
5. Should be a minimum of 100 words in addition to the word count in your own post.