Available for 1 or 2 credits~ $235 per credit. Viterbo University out of La Crosse, Wisconsin LOCATION: Whitehall Memorial Schools SEMESTER CREDITS: 1 or 2 Graduate (Minimum of 15 hours per credit) TUITION: $235 per credit DESCRIPTION: The purpose of this graduate course for family and consumer sciences educators is to provide the opportunity to learn about
Build a supportive network with other FCS instructors,
Network with other participants to research, develop resources, and share potential baking and pastry labs for the classroom,
Develop strategies for successful online and hybrid teaching and learning,
Create digital and tangible resources for use in the FCS classroom,
Explore, assess, and justify the use of various technologies and applications to implement in the classroom,
Build skills and knowledge in production of sugar based products, pies and pastries, yeast breads, explore online baking resources, and
Formulate recipes that support gluten-free options in the classroom.
OBJECTIVES: 1. Participate in professional development that highlights best practices in CTE programming. 2. Use local, state, and national documents to learn about Common Core Standards in Disciplinary Literacy 3. Utilize existing local, state and national documents to review and revise alignment with new WI CTE Standards in respective content areas. 4. Develop a deeper understanding of the role of formative and summative evaluation, performance tasks and rubrics in effective lesson development for mixed platforms, and review. 5. Formulate networks of colleagues to use as a resource in professional practice.
OUTLINE OF CONTENT: Saturday Optional Pre-Workshop: ServSafe Manager Training (8 a.m. to 4 p.m.)
Sunday Optional Pre-Workshop: ServSafe Manager Review and Proctored Testing (9 a.m. to noon) Sunday Optional Pre-Workshop Meet and Greet: Begins at 1:30 p.m. to 2:30 p.m. Techy Teacher Time where we will share what technology was beneficial this past year as we navigated remote learning in our classrooms. Sunday Workshop Introduction: Meet and Greet Time~We will be officially starting our workshop at this time. There will be an opportunity to meet participants and explore the town to learn all the locations you may want to visit this week! (2:30-4:30 p.m. followed by 8 p.m. Dessert Bar and Networking time)
Pre-Assignments~ 1. If you are participating in the ServSafe Manager training, you will be receiving the ServSafe Manager Manual in the mail. Read it ahead of training date to ensure your success in the test. In order to proctor the exam, you must earn at least an 80% on this exam! Advance preparation and study will be helpful! 2. Bring a Best Practice to share at the Techy Teacher Time session.
Marvelous Monday~All About Sugar: 8:00 Morning Session 1: Home Baking Association Presentation on their Baking Study, Ingredient Safety, Ingredient Myths and Facts, and Teacher Resources 10:00 Morning Break 10:30 Morning Session 2: All About Sugar~American Sugar Refiners presentation and demonstration (yet to be finalized) Noon: Lunch Break 1:00 Afternoon Session: Sugar Challenge Lab-Participants are grouped and given an mystery basket of baking ingredients and one choice from the ingredient table. Each team will come up with a creation utilizing the provided ingredients with a focus on the sugar variety in their basket. 3:00 Closing Session: Display and sampling of Sugar Challenge Lab. Discussion on the though process used in the creation, how it turned out, and changes that would be made if allowed a do-over. Clean up of the lab for the day by all participants.
Tasty Pastry Tuesday~Pies and Pastries : 8:00 Morning Session: Presentation on Pies and Pie Crust Topics:
Fruit Pies
Custard Pies
Cream Pies
Chiffon Pies
Specialty Pies
Creating a Quality Pastry Crust Demonstration
11:00 Morning Session 2: Pie Lab Noon Lunch Break 12:30 Afternoon Session: Pastries Presentation and Demonstration Lab Time-Turnovers 3:45 Presentation and Sampling of Pastries, discussion on successes and challenges faced, suggestions on methods to use with students for most success with pastry labs. 4:30 Final Clean up of lab for the day
Wonders of Wednesday~Yeast Breads 8:00 Presentation by King Arthur Flour-Bake for Good program, Science behind Baking Bread, and Corporate Chef presentations/demonstrations 9:30 Bread Labs-Production of Basic loaves, braided breads, rolls, and French Bread to be used in bread art session in the afternoon. (Products can be frozen to take home at the end of the week!) Noon Lunch Break-Build your own sub on freshly prepared French Bread 1:00 Afternoon Session: Bread Art-Demonstration on various methods of dough art. We will use applique techniques and dyes to create masterpieces. 3:00 Dinner Preparations for Destination Dinner at Chef Michael's Home 4:00 Final Clean up of the lab for the day
Terrific Thursday 8:00 Morning Session-Chef Jacquy Pfeiffer of The French Pastry School in Chicago, Illinois and creater of The Butterbook online video resource. Chef Jacquy will share his journey as a chef, provide a virtual fieldtrip though the college, and introduce us to The Butterbook resource. Question and answer session will follow the presentation. 11:00 Review of the Butterbook-find a recipe to prepare in lab and prep ingredients. 12:00 Lunch 12:30-4:00 Afternoon Session: Work time on recipe from The Butterbook. Presentation of product, discussion on the online resource. Presentation of products to Chef Jacquy and sampling of products produced. 4:00 Final Clean up of lab for the day
Fabulous Friday~Gluten Free Baking by Chef Michael Waldera. 8:00 Presentation on gluten free baking and the formulation of quality GF flours. Demonstration on using GF flour 9:30 Time to formulate/adjustment of a recipe to be gluten free. Test the formulation in lab. 10:45 Presentation and sampling of GF products produced, discussion on adjustments needed to correct flaws and what makes a quality product. 11:30 Final Clean up of Lab Noon Wrap up for the week, Planning for 2022 workshop, Certificates of Attendance 12:30 Dismissal WISCONSIN TEACHER STANDARDS ADDRESSED: Standard #1: The teacher understands the central concepts, tools of inquiry, and structures of the discipline(s) he or she teaches and can create learning experiences that make these aspects of subject matter meaningful for pupils. Standard #4: The teacher understands and uses a variety of instructional strategies, including technology, to encourage children’s development of critical thinking, problem-solving, and performance skills. Standard #7: The teacher organizes and plans systematic instruction based upon knowledge of subject matter, pupils, the community, and curriculum goals. Standard #9: The teacher is a reflective practitioner who continually evaluates the effects of his or her choices and actions on pupils, parents, professionals in the learning community and others, and who actively seeks out opportunities to grow professionally. Standard #10: The teacher fosters relationships with school colleagues, parents, and agencies in the larger community to support pupils’ learning and well-being and acts with integrity, fairness and in an ethical manner. One Credit Option: Students will attend the workshop and can get a credit for attendance and writing a reflection each day. Two Credit Option: Students will complete expectations of the one credit option and will complete a unit plan consisting of no less than 3 lessons that reflect content related to workshop that could be used as an artifact for their EE requirements. Example Lesson Here is a sample of one lesson and rubric: ***Note: these are pending approval by Viterbo University for exact details but gives you an idea of the expectation! Criteria/Rubric Used for Evaluation
Americans with Disabilities Act: If you are a student with a disability and require auxiliary aids, services or other accommodations for this class, please see the instructor to discuss your accommodation needs.
The Viterbo University Graduate Studies in Education Program has adopted a Teacher As Reflective Decision Maker Model and the Wisconsin Standards for Teacher Development and Licensure, also known as INTASC (Interstate New Teacher Assessment and Support Consortium)
Standards. Each course is designed to contribute to the development of one or more of the WI/INTASC Standards and if applicable, IRA and/or ISLLC Standards.Franciscan values permeate the program. The focus of every professional education course is on the learning of the PK-12 pupil. Viterbo education courses infuse constructivist practices, use of technology, PK-12 collaboration, awareness of diversity, traditional and authentic assessment, research, and real-world experiences into the professional development of the teacher.