ARTICULATE RISE 360 COURSE

ARTIFACT TYPE

Interactive eLearning course developed in Articulate Rise 360, featuring instructional modules on knife safety, techniques, and maintenance. 

PURPOSE

Educate culinary professionals and enthusiasts on essential knife skills to enhance kitchen safety, efficiency, and food preparation quality. This course is part of the "Professional Knife Skills" series, aiming to elevate participants' culinary expertise through structured, interactive learning experiences. 

LEARNING OUTCOMES

By the end of this course, learners will be able to:

• Demonstrate proper knife handling and safety protocols.

• Execute fundamental cutting techniques, including slicing, dicing, and mincing.

• Maintain and care for knives to ensure longevity and optimal performance.

PROCESS

PART 1: BACKWARDS DESIGN

The course was designed with clear learning objectives in mind: to equip learners with the necessary skills and knowledge to handle knives safely and efficiently in a professional kitchen setting. The decision to use Articulate Rise was based on its capability to deliver responsive, interactive content suitable for culinary training. 

PART 2: RESEARCH

Extensive research was conducted on best practices in culinary knife skills, consulting reputable culinary education sources and professional chefs. Additionally, insights were gathered on effective eLearning design principles to ensure the course was engaging and pedagogically sound. 

PART 3: CONTENT DEVELOPMENT

Content was curated to cover essential topics, including:

• Knife types and their specific uses

• Proper grip and handling techniques

• Step-by-step instructions for basic cuts

• Knife maintenance and sharpening methods

Interactive elements such as quizzes, knowledge checks, and scenario-based activities were incorporated to reinforce learning and assess comprehension.

PART 4: COURSE DESIGN IN ARTICULATE RISE

Utilizing Articulate Rise, the course was structured into digestible lessons, each focusing on a specific aspect of knife skills. The platform's responsive design ensured accessibility across various devices, accommodating learners in different environments. 

PART 5: VISUAL AND INTERACTIVE ELEMENTS

High-quality images and videos were integrated to demonstrate techniques clearly. Interactive blocks, such as labeled graphics and process steps, were used to enhance engagement and facilitate hands-on learning experiences. 

PART 6: APPLICATION AND LEARNING PRINCIPLES

• Segmenting Principle: Breaking down content into manageable chunks to prevent cognitive overload.

• Modality Principle: Combining visuals and narration to cater to different learning styles.
  
  

• Personalization Principle: Using conversational language to create a more relatable learning experience.

PART 7: ACCESSIBLITY AND USER EXPERIENCE

Ensuring the course was accessible to all learners, features like keyboard navigation, screen reader compatibility, and alternative text for images were implemented. A consistent and intuitive navigation structure was maintained throughout the course. 

ROLES

• Instructional Designer: Responsible for course structure, content curation, and alignment with learning objectives.
  
  

• Content Developer: Created and edited multimedia elements, including images, videos, and interactive components.
  
  

• Subject Matter Expert (SME): Provided expertise on culinary techniques and ensured content accuracy.
  
  

• Quality Assurance Specialist: Tested the course for functionality, accessibility, and user experience.

TOOLS

• Articulate Rise: Used for course development and deployment.
  
  

• Adobe Creative Suite: Utilized for creating and editing visual content.
  
  

• Camtasia: Employed for video editing and screen recording.
  
  

• Google Docs: Used for collaborative content writing and feedback.

OUTCOME

This project further honed my skills in designing and developing interactive eLearning courses using Articulate Rise. 

Key takeaways include:

• Enhanced ability to create responsive, engaging content tailored to specific learning outcomes.

• Improved proficiency in integrating multimedia elements to support diverse learning styles.

• Gained experience in applying instructional design principles to culinary training contexts.

• Expanded my portfolio with a comprehensive course that effectively combines theory and practice in culinary education.