I.

Statement of Purpose
How to make a perfect and fluffy three egg, vegetable omelette.
This instruction will enable a novice cook how to make a perfectly formed and proportioned three egg, vegetable omelette.
II. Needs Analysis
1A. Do you have enough time to eat breakfast before you go to work?
B. Do you feel that your diet is well balanced?
C. On average how many times per week do you eat processed food?
D. How many times per week to you purchase your breakfast?
E. Is cooking a challenge for you?
F. Do you cook for another person on a regular basis?
2. If you answered NO to A, or B then you may need this tutorial. IF you answered 2 times or more to C and D or if you answered yes to E or F. Then
you fit the criteria for learning how to make a perfectly healthy and aesthetic looking breakfast.
3. Healthy adults, especially those that continuously use cognitive thought processes need to fuel their bodies with the optimal levels of nutrients.
Eggs are high in 11 different vitamins and minerals and depending on what vegetables you choose to include that number can more than triple. With
this being said you should be eating a well balanced meal every single morning. In addition it has been proven that healthy food has a direct link on
happiness (http://www.huffingtonpost.com/drew-ramsey-md/food-mental-health_b_1703007.html)
Do you agree with this data?
4. Do you ever have conflicts that arise at work?
Do you ever find it hard to concentrate at work?
Have you been frustrated at work with some one you are dealing with?
Do you ever feel that you spend too much money eating food from stores?
By consuming healthy well prepared food you are enjoying not only the fruits of your labor but also ensuring that you are consuming heart, head and
body healthy food. This will lower the frustration of finding food on the way to work, improve relations with co-workers and students as well as raise
productivity level especially concerned with cognitive processes. All of this will lessen the frustration level that comes with a stressful work environment.
5. Do you agree that the cost of the prescribed instruction will heavily outweigh the alternative?

6. Could you make this change if your life depended on it?

7A. If you already know how to perform this skill can you please explain why you do not practice it?
B. What happens if you do not make a perfect omelette?
C. Do you see any major obstacles for you in performing this task every morning?
8. If you cannot perform the action that is prescribed can you describe what determines success?
If they could not do it, answer these questions:
a. Are there too many steps?
b. Have you ever achieved the perfect omelette or cooked breakfast for yourself before?
c. Is the skill used often?
9. By answering all of these questions do you feel that a proposed solution of cooking a quality breakfast for yourself everyday is an attainable goal?

III. Task Analysis

This instruction will enable a novice cook how to make a perfectly formed and proportioned three egg, vegetable omelette.

Use minimal tools to

create an aesthetically
looking, great tasting

1. Source the proper tools

2. Prep

3. Cook phase

4. Serve

1.1 Cook ware: 8 inch

omelette skillet

2.1- Wash vegetables

3.1 Start burner to med and

put vegetables into the pan

4.1- Place Omelette onto a

plate

2.2 and cut into desired size

pieces set aside

1.2 Olive oil or Canola cooking Spray

2.3- Break eggs and add

milk put fork in bowl set
aside

3.2 Once vegetables are

softened but not soggy remove them to small plate,
takes 2-3 mins set skillet to

Cook breakfast without burning, flattening

or undercooking the
desired food.

1.3 Large spatula, fork and

small mixing bowl and a
small plate

2.4-spray pan once this is

done you are ready to cook
step 3

3.3 Spray the skillet again

and beat the eats and milk
together until they are frothy
with a layer of foam covering
all the content.

4.2 Serve with fresh salsa if

available and drink of choice.

1.4- 3 Large Grade A eggs

(preferably free range) 1/8
cup milk preferably whole

1.5 -Assorted vegetables

your choice but I like Asparagus, broccoli, mushroom

3.4 Put skillet back on burner

and add egg mixture to the
skillet, use the corner of spatial
to continually pull the mixture
creating folds, using the handle
continually rotate the skillet until
the runny parts are mostly gone

3.5 flip the eggs over maintaining the flat form, immediately add the vegetables in a
line own the center of the
omelette, fold the entire thing
over onto itself. Cook for 1-2
mins and continue to step 4

4.3 Can also provide fruit

and or whole grain starch

IV. Learner Analysis

Learner Characteristics Chart:
Data Type:

Learners
Challenged

Average

Gifted and Talented

Reading Ability

Maturity Level

Mechanical Dexterity

Critical Thinking

Physiological Awareness

Time Management Skills

Learner Profile:
This profile is a culmination of the answers provided to the Learner Profile Questionnaire and the observations that have been provided. There are
some embellishments created in order to make the profiles more lively and of course these are generalisations and not actual members of the study
group.
Greg is a 50 year old professor of education at an American University, he possesses a Ph.D. He has a wife and two children that are away at college, his wife is a successful entrepreneur that spends many mornings working and or gets out early for charity fund raisers. With the very high level
of reading ability but an admitted affinity for visual learning Greg will be able to learn new skills easily using a research model or a visual modelling

method. Though not in top physical condition, Greg has an interest in health and healthy living as well as the maintenance of self. Greg has excellent
time-management skills although he admits to not eating breakfast on a regular basis. Mechanical dexterity is average, but has previous experience
working on small machinery, computers and has some cooking experience. There are no allergy concerns for Greg
Joyce is a 55 year old working professional that has a Ph.D in curriculum and instruction and works at an American University, she is not a native
english speaker, however she is of mastery level in multiple languages including English. Joyce has a husband and once child that is away at university. She is highly adept at visual learning and is easily able to master new skills of different modalities she has previous experience with cooking and
took some cooking courses as a hobby about 10 years ago. She wakes up early to walk regularly but, because of her profession and busy work
schedule does not get to eat a healthy meal on a consistent basis. She has a keen interest in health and wellness. She has an allergy to milk and milk
related products.
All learners that were cross evaluated have roughly the same learning modality and are all prime candidates for the instructional training that we are
prescribing.

IV: Objective
Plan:
1.1 Students will source, Label and categorise ingredients based on allergy and health concern
1.2 Students will gather all tools necessary to complete the cooking task
1.3 Students will organise your work space to maximise conciseness and production plan
Prep:
2.1 Students will thoroughly wash and chop vegetables into appropriate sizes
2.2 Students will break open eggs without leaving any shells in the mix
2.3 Students will thoroughly coat entire cooking surface with non stick spray
Cooking Phase:
3.1 Students will control the pace of the cooking activity by managing heat and composition of the food
3.2 Students will determine the appropriate level of and consistency for vegetables

3.3 Students will clean and prep skillet for second cooking phase
3.4 Students will combine ingredients with aesthetic skill in mind (all ingredients must remain inside the egg outer layer)
3.5 Students will flip the omelette and maintain consistency and form
Service Phase:
4.1 Students will serve food with predetermined healthy complimenting items

VI. Design

Background: Black background provides simplicity and elegance

Font: Hobo Std, this font provides thick and commanding presence on each slide and it matches
the cooking theme.
Navigation buttons: These are set off by the blue
colour and will be consistently at the bottom middle
of each page.

Slide 1: All
Slide 2: 1.1 - 1.5 (4, 10)
Slide 3: 1.1 - 1.5 (10)
Slide 4: 1.2
Slide 5: 2.1 - 2.4 (6,7,9,10)
Slide 6: 2.1
Slide 7: 2.2
Slide 8: 2.2
Slide 9: 2.3
Slide 10: 2.4 (3)
Slide 11: 3.1 -3.5 (12,13,14,15)
Slide 12: 3.1, 3.2
Slide 13: 3.3
Slide 14: 3.4
Slide 15: 3.5
Slide 16: 4.1-4.3