Instructional Video Design Worksheet

One worksheet per video. If creating a micro-video series, use one worksheet for each video in the series.

Title of Video and Topic:

___ Micro-video Series __X_Tutorial ___Training ___Screencast ___Presentation/Lecture

Grade or Target Age Group Level: 5+

Video Duration (Maximum 5 minutes, if creating a micro-video series, series must not exceed 5 minutes): 4:47

FCCLA Integration (National Programs, Competitive Events, Meetings/Events, if applicable):

FCCLA has many programs involving food safety and sanitation including Baking and Pastries STAR event, in events
like these the competitors would need to know proper food safety and sanitation techniques which this video could
provide.

Video Learning Objective(s):

Entertain the audience while informing them on kitchen safety and sanitation. While also providing instructions for
baking cupcakes.

National Family and Consumer Sciences Standards (or others as appropriate):

Standards 8.2, 8.3, 9.2, and 14.4

Career Readiness Practices (Select all that apply):

□ Act as a responsible and contributing citizen and
employee
□ Apply appropriate academic and technical skills
□ Attend to personal health and financial well-being
□ Communicate clearly and effectively and with reason
□ Consider the environmental, social and economic
impacts of decisions
□ Demonstrate creativity and innovation
□ Employ valid and reliable research strategies
□ Utilize critical thinking to make sense of problems and
persevere in solving them
□ Model integrity, ethical leadership and effective
management
□ Plan education and career paths aligned to personal
goals
□ Use technology to enhance productivity
□ Work productively in teams while using cultural global
competence

Materials Needed to Create Video:

Group members, time, recording equipment, editing app, ingredients for cupcakes, and kitchen space.

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Instructional Strategies:

Engage the audience while lecturing and demonstrating.

Key Topic/Step 1: Introduction to Topic

Timeframe: 0:04-2:04
Storyboard/Scripting (media/images/notes):
We introduce our topic and what we will be demonstrating in the video. Our first key topic of sanitation was washing
hands before touching ingredients/equipment. We also touched on cross-contamination. We explained why these are
important and demonstrated.

Key Topic/Step 2: Additional Factors of Safety and Sanitation

Timeframe: 2:05-3:49
Storyboard/Scripting: (media/images/notes):
We include directions as we bake our cupcakes. We add in safety guidelines including not plugging electrical chords
near water, washing hands once again, and cleaning surfaces before use during the baking process.

Key Topic/Step 3: Conclusion of Factors of Safety and Sanitation

Timeframe: 3:49-4:47
Storyboard/Scripting (media/images/notes):
We make sure to include proper protection when removing anything from the oven and an explanation for this. We
show the process after the cupcakes come out of the oven and conclude our video, reflecting how much has been
learned.

Summary/Ending (summary of key learning, next steps for viewer, and call to action for viewer):

Audience should have learned the important factors of how to safely bake/cook.

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Application or Assessment of Learning:

After viewing the video the audience should be informed of proper safety and sanitation techniques.

Source (If Applicable: cite any published or copyrighted materials used in this video):

“Food Safety at Home.” FDA, 18 October 2023,

https://www.fda.gov/consumers/womens-health-topics/food-safety-home. Accessed 1 January 2024.

“Four Steps to Food Safety | CDC.” Centers for Disease Control and Prevention,

https://www.cdc.gov/foodsafety/keep-food-safe.html. Accessed 1 January 2024.

“WHO "Golden Rules" for Safe Food Preparation - PAHO/WHO.” Pan American Health Organization,

https://www.paho.org/en/health-emergencies/who-golden-rules-safe-food-preparation. Accessed 1

January 2024.

Additional Notes:

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