1. Learners -The intended audience is anyone who would like more information on how to properly build a sandwich. -All ages can be part of this audience, provided they can follow directions. -Audience members that have sight disabilities will probably need assistance with station set-up(i.e. location of toppings, bread, etc.), but will not have trouble with audio instruction. Audience members with hearing disabilities will need to be provided with a transcript of what will be said in instruction.

2. Learning Environment -Participants will be put in a demo setting with individual stations for sandwich building. -Participants will be given several options for types of bread, types of spread, toppings(ex. Lettuce, tomato, onion) and meats (ex. roast beef, ham, turkey). -Individuals’ stations will be set up so that they have another participant on each side, which will allow for collaboration between participants.

3. Learning Objectives 1.Given a kitchen demo setting, participants will be able to practice correct sanitation skills by washing hands before and after tasks. 2.Given an audio or visual set of instructions, participants will be able to follow directions given to them by building a sandwich in the correct sequence of steps. 3.Given a kitchen demo setting, participants will be able to identify the parts of a sandwich by constructing a sandwich that contains all parts.

4. Orientation Activity- Sanitation Skills Video Participants will first be shown a video on proper sanitation/hygiene skills for the kitchen, that cover topics such as hand washing, sanitizing vegetables and fruit, minimum temperatures of cooked meats, fruits and vegetables and proper clean-up of stations. Participants will be able to ask the instructor questions following the video.

5. Orientation Activity- Basic Kitchen Skills Video Participants will be shown a video covering basic kitchen skills, such as setting up stations, knife safety, cooking safety and taking temperatures of foods. Participants will be able to ask the instructor questions following the video.

6. Application Activity- Proper Hand Washing Participants will first be required to apply proper hand washing techniques, and thus will be directed to sinks where the instructor can monitor participants to make sure the proper hand washing techniques are followed.

7. Application Activity- Setting up the stations Participants will be directed to where to find all the required materials for sandwich building. Participants will then be shown to the location of stations and asked to gather the required materials and bring them to their stations. At this time, the instructor will monitor participants as they gather materials and will be make suggestions and provide necessary feedback.

8. Information Activity- Sandwich Building Demo Participants will watch as the instructor completes a demo of the basics of building a “perfect” sandwich. The instructor will follow a logical order in demonstration similar to the following: Bread Types Advantages and Disadvantages to Each To Heat or Not to Heat Advantages and Disadvantages of heated and non-heated sandwiches Ex. Grilled Cheese and Paninis v.s. Cold, Deli or Salad Sandwiches(ex. Tuna, Chicken) Types of Spread that Can Be Used for Different Sandwiches (ex. Pesto, Butter) Meats Types Advantages and Disadvantages of Each Cheeses Types Advantages and Disadvantages of Each Toppings Types Advantages and Disadvantages of Each Condiments Types Advantages and Disadvantages of Each

9. Application Activity-Sandwich Building Participants will now be instructed to begin building their own sandwiches based on their own preferences. The instructor will encourage participants to work together among themselves in constructing sandwiches. Since participants will have varying kitchen skills, some will be able to help others in preparation. The instructor will walk around stations to monitor participants progress, and will provide feedback and assistance as needed.

10. Evaluation Activity- Sandwich Presentation Participants will be asked to present their finished sandwich to the instructor. The instructor will fill out a checklist that lists the different parts of a sandwich. Participants will be assessed on completion, and will be checked off for all parts that are included in the sandwich. The instructor will then put any comments and feedback at the bottom of the checklist and will make a copy of the feedback form for the participant to take home.

11. Motivation Activity- Complementary Items The instructor will wrap up the demo by thanking everyone for their hard work on their sandwiches and will introduce the wrap up activity covering complementary items(side items) that can be included with sandwiches to “build the plate”(examples of side items are chips, salads, slaws, etc.). The instructor can provide materials for participants who would like to spend a little extra time “building a plate” by making or including complementary items.

12. Application Activity- Clean Up Participants will be instructed to clean up their stations by washing reusable required materials and disposing of unusable leftover materials. The instructor will walk around to monitor clean-up and will provide feedback and assistance as necessary.