Finally I spent an average of 107 minutes of cooking each item in the first week. Cook time varied based on the cooking method of the cut of meat and the side dish. At the end of week one, I identified several aspects of my processes were flawed. Each day before I left work I would decide what to make for dinner. I had to go to the market each afternoon because I wasn’t sure if all the ingredients were available.
We also talked to the employees in the meat department they was very nice and they helped us by weighing items proving us with how many pounds of meats we will need to feed a family of 4 without spending so much money. Whole Foods had products that we can try before we buy, for instance breads that were freshly made it was good and healthy but very different of other breads that I have had. The second market we choose to compare Whole Foods market to was ShopRite which we just picked the same items we gather from Whole Foods to see which prices and quantity is better in which market. For example Whole Foods corn were 4 for $2 and ShopRite were 6 for $2, Whole Food lemonade was $2.99 each and ShopRite was 3 for $5 so
Productivity – James Drexler prepared the meat preparation, Eunice Scott handles the salad, coleslaw, and bread. Virginia Scott manages the customer orders and the cash register. Efficiency – Drexler’s BBQ had only two or three employees. Satisfaction – Customers were happy, and the business had grown and expanded to embrace more
How to make Ham n’ Cheese Scalloped Potatoes I make this dish at least once a month in my house for my family. It is one of their favorites. To make this I will need these ingredients; 8 cups thinly sliced potatoes, 4 cups cubed cooked ham (usually one ham steak), ¼ cup butter or margarine, 1/3 cup all-purpose flour, ½ teaspoon black pepper, 2 ½ cups milk, 3 cups (12 oz.) shredded cheddar cheese. Once I have all the ingredients I start out by putting the ham steak in a frying pan and cooking it on low.
Background For background information, I am studying teaching in order that I can have an understanding of how my students are learning, and some experience of teaching, so that when I come to assess them for their NVQs I appreciate how they got to the point of submitting their workbooks to me. Roles, responsibilities and boundaries The simple way of describing my role as a teacher would be to say that I am there to ensure my learners get their qualifications (Wilson 2008:4), but the Lifelong Learning Sector covers more than just formal qualifications; many people just want to learn for the enjoyment of doing so, or an employer may have set up an internal training course without a nationally recognised qualification at the end. Learners could be aged 14 upwards and have many different learning goals. As a teacher I will do more than just deliver the lesson. I will have had to design the lesson and plan its delivery so that it holds everyone’s interest.
Student records, attendance, achievement and disciplinary details will be some of the information kept. By assessing need I can gather the information required to enable me to plan and design a suitable learning experience that can be delivered satisfactorily. My responsibilities are many and varied; from ensuring that the course delivers on its aims and outcomes to satisfying the students’ learning needs both from a course material perspective and any further assistance they may need to complete the course. By making good use of the assessment and evaluation parts of the TTC I will be able to ensure that I am meeting their needs and that the course is delivering the content and standard that is expected. Boundaries are ethical and course and student related.
The roles and responsibilities of a tutor in the Lifelong Sector include promoting positive behaviour, diversity and inclusion throughout the teaching and learning process (Gravells, 2012). The author concurs with Gravells et al (2012) that, a tutor should also challenge prejudice, discrimination and stereotyping as it occurs. This can be achieved by incorporating activities in learning based around equality and diversity so it helps students in their understanding. Francis and Gould (2013) state that the role of a tutor in the lifelong learning sector is not confined to imparting knowledge and skills, but covers a multiplicity or different tasks. These roles are accompanied by responsibilities and these contribute to the adoption of a professional approach to work in the lifelong learning sector.
Most case studies are written in such a way that the reader takes the place of the manager whose responsibility is to make decisions to help solve the problem. In almost all case studies, a decision must be made, although that decision might be to leave the situation as it is and do nothing. B. The Case Method as a Learning Tool The case method of analysis is a learning tool in which students and Instructors participate in direct discussion of case studies, as opposed to the lecture method, where the Instructor speaks and students listen and take notes. In the case method, students teach themselves, with the Instructor being an active guide, rather than just a talking head delivering content.
They offer classes based on the season we are in for example they had a canning class over the summer, and next month there is a soup class. The classes are not only fun, but they also offer an incentive to attend. If you attend a class you are offered an espresso or a latte, and you also get ten percent of any purchase made that day in their store. The main focus of my paper will be to show the learning techniques used in my knife skills class. I will also share what I learned that will help when cooking in the kitchen.
First and perhaps most important is to decide what meals you will be making for the week including, breakfast, lunch, and dinner, along with snacks or others you may want to consume. After comprising this list, you should carefully take inventory of what items you have on hand. In order to do this, you must check the refrigerator, freezer, and all food storage cabinets, carefully noting what is needed. This list can be broken down further by separating meats and frozen goods from packaged and can goods. Next, estimate the dollar values to ensure you can afford all of your items.