Flu season and illness prevention
When designing a project, it is important to have a plan in place that outlines the specific steps need to be taken in order achieve desired outcome. In this case, my overall teaching goal is for participants to understand how to properly handle and store food items as well develop an awareness around common safety hazards associated with kitchen work.
To accomplish this, I will employ a Behavior Modeling approach whereby I demonstrate correct behavior through modeling and then provide feedback when necessary so that participant’s can learn from my example and practice new skills accordingly. Additionally, I will also utilize reinforcement techniques such as positive reinforcements (e.g., verbal praise) or rewards (e.g., stickers/certificates) which should further motivate them practice what they have learned.
Moreover, for planning process itself I would first identify all necessary components need to be included within program – such as topics cover, materials required etc – before creating detailed lesson plans outlining each step along way. Then once these are finalized it is just matter of implementation where daily activities monitored and any adjustments made needed in order keep everyone on track towards achieving final objective
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