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Module 3 - Activity 1

The document outlines affective learning objectives for a cookery subject, focusing on five key areas: receiving, responding, valuing, organization, and characterization by value. Students are expected to demonstrate attentiveness, engage in discussions, recognize safety practices, manage time effectively, and show integrity and empathy in their cooking practices. Overall, these objectives aim to enhance students' culinary skills while fostering respect for diverse cultures and dietary needs.

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samathaabelardo
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33 views1 page

Module 3 - Activity 1

The document outlines affective learning objectives for a cookery subject, focusing on five key areas: receiving, responding, valuing, organization, and characterization by value. Students are expected to demonstrate attentiveness, engage in discussions, recognize safety practices, manage time effectively, and show integrity and empathy in their cooking practices. Overall, these objectives aim to enhance students' culinary skills while fostering respect for diverse cultures and dietary needs.

Uploaded by

samathaabelardo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Here are some affective learning objectives for the subject of cookery:

1. Receiving:
- Students will demonstrate attentiveness by actively observing cooking demonstrations and
instructions.
- Students will listen actively and respectfully to feedback from peers and instructors during
cooking activities.

2. Responding:
- Students will ask thoughtful questions to clarify cooking techniques and procedures.
- Students will participate actively in group discussions about the cultural and nutritional
aspects of different cuisines.

3. Valuing:
- Students will recognize the importance of safety and hygiene practices in the kitchen and
consistently adhere to them.
- Students will appreciate the diversity of ingredients and cooking methods across different
cultures.

4. Organization:
- Students will demonstrate effective time management skills by planning and executing
recipes within given time constraints.
- Students will organize ingredients and equipment efficiently to maintain a clean and orderly
workspace during cooking sessions.

5. Characterization by Value:
- Students will demonstrate integrity by accurately citing the sources of recipes and giving
credit to the originators.
- Students will exhibit empathy by considering dietary restrictions and preferences of others
when planning and preparing meals.

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