Motivation
Strategies
1. Incongruity and Conflict. Learns may not have liked to eat
yogurt. Soupe Mast is a positive
alternative. Food fights will also not
be tolerated.
2. Concreteness: Cold
yogurt Soupe Mast is a good image on a warm summer day.
3. Variability:
Learners are given the opportunity to execute each step.
4. Participation:
Learns may relate their previous experiences in making soup, hot or
cold.
1. Experience: Again learners can relate their previous
experiences in making hot/cold soups.
2. Present Worth:
Eating Soupe Mast on a hot day is its own reward.
3. Future Usefulness:
After making Soupe Mast, learners may want to eat Soupe Mast in an
Iranian restaurant or learn how to make Swiss Muesli, also a tasty meal also
made out of yogurt.
4.
Modeling: Learns can
share their experiences and products at home or on a hike.
5.
Choice: Learns may make
choices in ingredients, such as other fruits and nuts.
1.
Learning Requirements:
Learns will quickly grasp how to handle kitchen type equipment used and
measured food. Student should also have
known how to generally make various types of soups.
2.
Difficulty: Learns will
attempt to accomplish all tasks as explained.
3.
Attributions: Learns will
see success in completing each task.
4.
Self-Confidence: Learns,
both men and women, will be encourage to make different combinations of
ingredients in the future in making various types of Soupe Mast.
1.
Natural Consequences:
Learners can demonstrate Soupe making with friends and family.
2.
Avoidance of Negative Influence:
Working at individual pace, students can experiment. Food fights will also not be tolerated.
3. Positive Influence: Learners will eat their fine
food product.