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Blended Learning

Culinary Arts - Knife Skills

Jessica Rottmann

5103

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Blended Model

“Blended learning, which is usually viewed as a combination of face-to-face and online delivery methods, can influence students' perceptions of the learning environment and, subsequently, their study experiences, learning outcomes, and ultimate academic achievement” (Poon, p 272, para 1).

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Culinary Arts 1 - Knife skills - 2 Days

  • Entry level class
  • Grades 9-12
  • Students at all academic levels

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Day 1 Knife skills, part 1

On day 1 as the teacher I will verbally review...

  • How to hold a knife/guiding hand
  • 5 basic cuts

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Day 1 Knife skills, part 2

After knife skills have been discussed…

  • Students will individually watch short video clips

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Day 2 Knife Skills, part 1

Students will watch teacher created EdPuzzle

  • Video will review:
    • How to hold knife
    • Guiding hand
    • Basic knife cuts

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Day 2 Knife skills, part 2

Students will practice assigned knife cut using chefs knife and play dough

  • Practice
  • Graded

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Overview

Blended Model - flipped & traditional classroom

  • Day 1
    • Teacher led instruction
    • Student individually view video clips
    • Classroom discussion
  • Day 2
    • EdPuzzle video review
    • Hands on knife skills practice

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References

Poon, J. (2013). Blended Learning: An Institutional Approach for Enhancing Students' Learning Experiences. , (2), 271–289. Retrieved from http://dro.deakin.edu.au/eserv/DU:30057995/poon-blendedlearning-2013.pdf