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Washington State Snap-Ed Curriculum Fidelity for Continuous ImprovementLesson Assessment Tool for — Food Smarts Workshop: Kids 5 week, 60 minutes—Week 1 – Setting the Stage for Healthy Choices Educator Self-Assessment Supervisor Assessment CTW Team Assessment Educator(s) Name (s): ______________________________Sub-Contractor: _____________________________Region: _____ County: ______________________________Date of Lesson: _______________Start Time: _________ End Time: ___________ Number of Students: ____________________Program Setting (classroom/grade, food bank, clinic etc.): _____________________________________________________________________________Your review about this session is important. Your description of how the lesson was taught, in relation to the written curriculum, will help us strengthen our program. Please consider each part of the lesson below and indicate if you presented it using yes or no in the space provided. If no, details about why and how you adapted the lesson are important to continuous program improvement. Please complete the assessment tool by the end of the next working day from when lesson was pleted as WrittenYes or NoIf adaptations were made or activity was not done, please describe what was changed and why. Please be as specific as possible.IntroductionsYesNoComments and/or ChangesWelcome participants.Introduce yourself and your program Time Goal: 5 minutesPre-test SurveyYesNoComments and/or ChangesIf directed by your supervisor, conduct an approved pre-test survey.Time Goal: 10 minutesTaste TestProvide bite-sized sample portions of your taste test item (See Taste Test in Instructor Guide p.103- 104). Workbook p. 6- students do Taste Test exercise. Ask students to eat slowly and observe using their five senses. Ask students to share their observations.Smart Goal Check-inRecord goals on Goal Tracker in workbook p.9. Follow Instructor Guide p.73.Time Goal: 10 minutesTopic 1***Pick one of the following***Option 1: Kitchen Safety ReviewYesNoComments and/or ChangesWorkbook p. 12. Facilitate discussion about Kitchen Safety.Time Goal: 15 minutesOption 2: How to Read a RecipeYesNoComments and/or ChangesWorkbook p. 13. Review How to Read a Recipe. Follow Instructors Guide p. 89Read recipe as a class, note title, ingredient list, directions, yield, and other information provided.Have students use Leah’s Pantry recipe booklet or to select a recipe and talk about parts of their recipes.Ask students to double their recipe, explain about swapping ingredients to make it healthier or when in a pinch.Time Goal: 15 minutesRecipe Demonstration or Activity YesNoComments and/or ChangesConduct food demonstration or activity using lesson appropriate recipe.*Record recipe used in comment section.Ask closing question:What do you hope to learn in this class? Time Goal: 20 minutes?Materials and SuppliesRecipe Demonstration or ActivityYesNoComments and/or ChangesConduct food demonstration or activity using lesson appropriate recipe.*Record recipe used in comment section.?Ask Closing question:What do you hope to learn in this class? Time Goal: 20 minutesMaterials and SuppliesYesNoComments and/or ChangesUsed Materials and supplies Visual AidsPostersTeaching SuppliesOptional: Instructor Guide p. 38, use List of Additional Handouts. Write title in comment section.?Please respond to the following questions. It’s important we know the successes and challenges of the lessons you teach. What went well?What challenges did you have?What timing issues did you face?Other (Please add any other remarks or feedback you have)Please contact Maggie Grate at maggie.grate@WSU.edu or at 253-445-4529 if you have any questions about the completion of this form. ................
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