Food Safety Knowledge and Practices of Street-Food - Example

Session Plan Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Name Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Course Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx Lecturer Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 24th July, 2012. Abstract The training session looks to impart knowledge in the manner hot dog is prepared. A practical application for the prepration of hot dog is prepared. This session requires around 1 hour and includes different activities including introduction, assessment and conclusion. This package thereby covers the following Information in relation to layout, equipment, location, ingredients, equipments and other things that they training session requires Introduction Conclusion The training activity with the timing description Instruction so that the trainer can understand the reason for choosing an activity Ensuring that the materials are collected and well organized Demonstrating the entire process of making hot dog Contents Contents 2 Hot Dog Process to make Hot Dog Information for the trainer Supporting information Location Have a spacious room with proper ventilation facilities so that all the audience are able to be seated properly Ensure proper lightning and space in the room that has been chosen for the training session (Miller, 2009) Have proper supply of electricity so that the electronic appliances like laptops and projectors work properly Ensure regular supply of electricity have emergency exits in case of any mishaps Layout Have adequate space between the tables which allows easy and free movement for the trainer Have a table where all the ingredients are displayed that will be used in the session Have a table to place the projector and laptop so that the audience are able to increase their understanding Equipments Table Laptop Projector Screen lean pork onion garlic coriander marjoram ground mace 1 ground mustard seed sweet paprika ground white pepper egg white sugar salt milk Water Plate Bowl Materials The handouts have to be distributed among the audience Note books Pen Presentation explaning the complete process Special Actions to be taken Ensure proper interactions of all the participants with the trainer and clearly define the objective, structure and session plan to ensure clarity Course Design The session is for all individuals for different ages who have a liking for cooking Clearly explain the objectives, plan and session program so that the audience have complete clarity Break down the total process into smaller parts so that the trainees are able to work and understand each part Ensure a conducive environment where the trainer, trainees and the audience find it easy to understand and grab the things which will thereby improve understanding Introduction Hot dog is made through different process and through different ingredients like pork, sheep and beef depending on the taste and presence of the person consuming it. People eating hot dog get a different taste than eating non veg food due to the mixture of different ingredients and flavors which provides a different aroma and taste suiting different taste buds. Hot dogs which are prepared at home are better as it ensures that the materials especially beef or pork or sheep that is used is cleaned properly and is fresh which provides a delightful taste to the human taste buds. This makes it important that the trainee has the required skills that will facilitate in the preparation of hot dog Assessment The trainees need to clearly understand the steps and process that needs to be followed in preparing hot dog. This includes the identification of ingredients and materials that are used as the trainees will be marked by the trainer on different parameters and fulfilling those will help to provide better outlook (Abdalla, Suliman & Bakhiet, 2009). This makes it important that the trainees are fully prepared and knows the complete process and step that they will have to undergo. This makes it important that the trainee gets the required practical skills and knowledge that will help them to achieve their objectives and ensure better grades (Blanchard & Thacker, 2007). The assessment will thereby look to ensure different parameters that the trainees need to work on like the process, context, purpose and others that have a relevant effect on the working process of the trainee (Reiser & Dempsey, 2011). This will help the participants to show their competency levels at different areas and based on it a compiled effect will be drawn which will help to understand the areas that has helped the trainee to ensure proper competence level (Carlopio & Andrewartha, 2008) Process to make Hot Dog The following steps will help in the preparation of hot dog Prepare a casing where pork is kept in vinegar and allowed to absorb some ingredients so that the item becomes soft Make a puree of garlic, coriander, marjoram, mace, mustard seed, and paprika using a blender Add pepper Add egg white Add salt and mix it Grind the pork Mix the seasoning with the meat with hands Allow the mixture to chill Grind the complete mixture again Boil everything for 20 minuter in simmering water Chill the mixture by passing them through chill water Freeze them and consume as required but within a week Conclusion The process and the session program thereby highlights the manner in which the preparation of hot dog is done. This will thereby help to ensure that a proper conducive method is developing which provides suitable training to the trainee (Tovey & Lawlor, 2008). This will thereby help to provide the required training and ensure proper grades to the trainees due to the steps and process which will ensure proper session planning and using the required knowledge to shape the performance of the trainee (Delahaye, 2005) Session Plan Program title Preparing hot dog Session title Hot Dog Total time 60 minutes Objectives Way to make hot dog Ability to name all the ingredients that are used in the preparation of hot dog. Visual aids Laptop Data projector Handouts Special Actions before session Ensure participation from all Have the required equipment and material used in preparing hot dog Proper room arrangement so that there is easy visibility Time Modus Operandi Main points Details 0 minutes Power point presentation Orientation Program 60 minute session on the process of making hot dog Motive Different reasons to prepare hot dog Different benefits that the person consuming hot dog get Power point-objectives Preview Objective of training Course duration Assessment Body 3 minutes Discussion Icebreaker Asking the audience the reason for attending the presentation 5 minutes Discussion Checking the competency of the trainee Asking the participants the knowledge they have with regard to hot dog preparation 7 minutes Power point Topic 1 Introduce the topic and make them understand the step for preparing hot dog Introducing the trainee regarding the method of preparing hot dog Questioning Understanding Ask questions to understand the trainees understanding 15 minutes Activity 1 : Check understanding Ask the trainees to name all the ingredients that goes in the making of hot dog Ensure safety measures while preparing hot dog Ensure movement of trainer from one group to another so that the problem gets solved Ask the members to tell the materials that they will needs 25 minutes Look towards understanding Asking questions randomly 28 minutes Handout which contains the steps Activity 2: Asking the trainees to identify the materials mentioned in the handout Ensure proper questionning so that the bodubts gets solved Find out what the individuals have to do after identifying them 30 minutes Activity 3: steps in making hot dog Ask the students to name the steps that goes in the preparation of hot dog 40 minutes Activity 4: benefits Ask the students to present the benefit of hot dog Look towards understanding the steps Ask the trainees to list the benefits 50 minutes PPT –objectives Conclusion Conclude Restate the objectives Present what has been achieved Repeat everything Ensure proper understanding for all Thank all the people that are present 60 minutes Assessment Time required to arrane those References Abdalla, M., Suliman, S. & Bakhiet, A. 2009. Food safety knowledge and practices of street-food vendors in Atbara City (Naher Elneel State Sudan). Afr. J. Biotechnol Blanchard, N. & Thacker, J W 2007, Active training: systems, Strategies, and practices, 3rd edn, Pearson Prentice-Hall Upper Saddle River, N J. Carlopio, J., & Andrewartha, G 2008, developing management skills: A comprehensive guide for leaders (4th ed.). French’s Forest, New South Wales, Australia: Pearson Education Australia. Delahaye, B 2005, Human resource development: adult learning and knowledge management, 2nd edn, John Wiley & Sons, Brisbane. (Chapter 2 Adult Learning), HRMT19023: HRM Competencies: study guide, Central Queensland University, Rockhampton. Dauthy, M. 2005. Fruit and vegetable processing. FAO Agricultural Services Bulletin No.119. Food and Agriculture Organization of the United Nations Rome. Miller, J 2009, Practical Teaching Skills for Driving Instructors: Develop and Improve Your Teaching, Training and Coaching Skills Kogan page, Europe. Reiser, R & Dempsey, J 2011, Trends and issues in instructional design and technology, Allyn & Bacon, Boston. Tovey, MD & Lawlor, DR 2008, Training in Australia, 3rd edn, Pearson, French’s Forest NSW. Read More