E-learning Project Plan

Mehdi Ryazati

Shaurya Dubey

Professor: Ash Patel

The Basics of Ice Cream Making

18 June 2019

The Basics of Ice Cream Making 1

Contents Audience ......................................................................................................................................... 2

Objective ......................................................................................................................................... 2

Timeline .......................................................................................................................................... 3

Team Contract ................................................................................................................................. 3

Course Name ................................................................................................................................... 5

Into to Ice Cream/The Essentials .................................................................................................... 6

Bulding Blocks................................................................................................................................ 7

Formulating the Recipe…………………………………………………………………………..10

Making the Ice Cream……………………………………………………………………………11

External Links/Discussion Board………………………………………………………………..15

Excel worksheet ............................................................................................................................ 16

Transcription of the video ............................................................................................................ 17

Incorporating the elements UID .................................................................................................... 19

Resources/tools ............................................................................................................................. 19

Further implication........................................................................................................................ 19

Works Cited .................................................................................................................................. 21

The Basics of Ice Cream Making 2

Introduction

This course is intended to introduce learners to the basics of ice cream making. It will start

off with introducing the audience to the separate components of ice cream (the basic

ingredients, cooking processes, and ingredients/equipment needed) and explain their

importance. The course will then go on to teach learners how to make a basic ice cream base

and how they are able to tweak it to their liking. The course includes many different e-

learning tools to facilitate learning, such as external links, the use of Microsoft Excel

calculators and transcribed videos. The goal of the project is to make it as simple and easy as

possible for our audience to learn our course material and for them to be able to apply their

learning into activity.

Audience

• Audiences 14 to 60 of all genders who like ice cream and want to learn how to make it

• People new to cooking

• People looking to make ice cream as a hobby

Objective

Upon completion of this course, learners will be able to-

• Define the requirement of a well-made ice cream (Knowledge)

• Explain the science behind basic ice cream making (Comprehension)

• Construct basic custom ice cream recipes (Synthesis)

The Basics of Ice Cream Making 3

Timeline

May8 Introduction to Ice cream

-What is Ice cream?

-What makes a good Ice cream

-Group discussion on favorite ice cream flavours

May15 Components of Ice cream

-Fats

-Solids

-Stabilizers

May 22 Components of Ice cream contd.

-Emulsifiers

- Flavors

-Mix ins

May 29 Technique

-How to calculate your mix

-How to cook your mix

- Churning and freezing your mix

-Class F.A. Q

June 5 Practical’s

-Making Ice cream tutorial/practice

-Different flavor compounds

-Recipe brainstorming and Q & A

Team Contract

The purpose of this E-learning course is to teach students the basics of ice cream making in an

accessible and easy to understand setting. The facilitation of this course will include guided

videos, spreadsheets and blog posts. Specified below, is a contract among and between the

team.

As a member of the project team for the above-mentioned project, each member agrees to accept

the roles, responsibilities and accountabilities as outlined below. Team members agree to work

collaboratively towards the success of this project, members found not contributing or working

up to contractual standards can face possible expulsion from the group.

The Basics of Ice Cream Making 4

Project Manager –Mehdi Ryazati

Responsible for overall management of the team, monitoring of timelines and will offer support

as needed. The project Manager will also oversee any final changes being implemented during

the development of this project.

Subject Matter Expert- Shaurya Dubey

Responsible for providing guidance and structure to the project content using knowledge and

skills about the subject matter. The subject matter expert will help provide base recipes and

techniques as well as answers to any challenge’s beginners may face when starting to make

ice creams.

Designer –Mehdi Ryazati

Responsible for master layout of the project as well as design of learning modules. The

designer will also decide the order of the learning modules and their aesthetics to make the

project visually appealing and easy to follow.

Developers – Mehdi Ryazati, Shaurya Dubey

Responsible for assembling finished project and implementing it to target audience. Developers

will also take charge of making sure the course is paced well and is able to engage audience

without providing informational overload.

Team members

Shaurya Dubey 30 May 2019

Mehdi Ryazati 30 May 2019

The Basics of Ice Cream Making 5

Course Name

Welcome to Ice Cream 101

Navigation Panel

The Basics of Ice Cream Making 6

Tabs and Details

Into to Ice Cream

A quick introduction

The Essentials

The Basics of Ice Cream Making 7

Bulding Blocks

The Basics of Ice Cream Making 8

The Basics of Ice Cream Making 9

The Basics of Ice Cream Making 10

Formulating the Recipe

The Basics of Ice Cream Making 11

Making the Ice Cream

The Basics of Ice Cream Making 12

The Basics of Ice Cream Making 13

The Basics of Ice Cream Making 14

The Basics of Ice Cream Making 15

External links

Discussion Board

The Basics of Ice Cream Making 16

Excel worksheet

The Basics of Ice Cream Making 17

Transcription of the video

Hi there and welcome to the tutorial video for how to use Excel ice cream mix calculator before

we will be doing this just a reminder that we will be only changing the cells shaded with yellow

and any changes we make over here are going to be reflected in our green cells , getting into this

our first entry is our fat percentage which is the fat content of the cream and personally I use

heavy cream which is 35% fat but you can go head and use any other sort of milk with different

fat percentage usually the fat on the contents its anywhere from 14% up to 35%. Bellow cream

percentage we have our desired mix fat which is the amount of the fat we would like to have in

our ice-cream mix , keep in mind the higher this value the richer your ice cream would be . I

found 21.6% to be about the optimal for basic ice-cream and anything more than that I found that

Ice cream to be sort of rich and anything less than this its just not rich enough but you can go

head and change this if you would like .Bellow this is our milk fat percentage and now this is just

like cream percentage where we would enter the dairy fat content of your milk and you can use

skim milk which is zero percent ,2% percent milk , you can use whole milk and I personally use

whole milk ,so I change this to 3.5% because that is the percentage of whole milk on the

packaging and notice when I press enter here these value immediately change and that is because

the when the fat content of the milk changes it will compensate for that by changing the cream

and milk and it just to keep it consistent with 21.6% desired mix fat. Now here we have the

desired milk fat and without doing too much details these are just the competence of the ice

cream base which you are not water and they are not fat so such as milk proteins and things such

as any sort of flavorings you would add we are leaving this at 9.7 because anything higher than

this I find it to be a little too dense or basic cream ice-cream anything less than this wouldn’t be

the substantial amount once again as you keep making ice cream you can play around this and

increase it by one or two percent or more if you wish to but right now we are leaving it at 9.7%

The Basics of Ice Cream Making 18

and over here we have the stabilizer , but for our basic ice cream we are not going to touch these

because any sort else we may need it just can be find in egg yolks , but once you go head and

start experimenting flavor and you start using stabilizer this is where you will be putting weight

.Moving on we have sugar which is currently 14.6 gram per hundred grams of mix weight and of

course as you call in the previous section go head if you want sweeter ice cream increase this or

you can decreases if you want your ice cream to soft . but for now 14.6 is about right for the

sweet cream base and after this we have our egg yolks 7.8 grams per 100 grams of the mix so

these are the values we are going to holding on to and once again it is very changeable and once

you start using it you can go head and manipulate these values little bit more .Now over here we

have our mix weight which is 1150 grams and this is the sum total of all ingredients that this is

how much should weight , how much you heat it , because alto of the water is going to evaporate

, cell G18 reflects how much your mix should weight after you heat it and once again in the

green section , this is your recipe section and excel does the calculation for the yellow section

and these are the values , so for our mix here you will have 666 grams of cream ,135 grams of

milk ,61 grams if skim powder and 168 grams of sugar , 90 grams of egg yolks for sum total

1150 . Now the next section will be going to go how to cook the mix so goes from this way

toward this way and how we should keep the ice cream and freeze it so you can see the transition

of this going just the set of number to the natural tangible delicious ice cream.

The Basics of Ice Cream Making 19

Incorporating the elements of UID

o Using clear and simple English in both video and writing

o Font and format of the writhing is easily readable for the audience even with 60cm distance

from the monitor

o Graphics and related images, with text descriptions of images when cursor is hovered over

o Welcome page with related video to provide the audience necessary information

o Navigation panel to navigate easily through different panels

Resources/tools

o Video tutorial to provide the audience with the necessary information

o Excel sheet, to provide audience with the ingredients and how to balance the recipe in order

to have the desired out come

o Movie Maker

o Course site, the online platform to enable the program to set-up the web- based class

Further implication

Our experience with building this project was equal parts fun and challenging. While we

picked a topic that was interesting to us

Challenges:

it was quite difficult elaborating on the subject of ice cream and keeping it simple, because

there are so many aspects of it which lead to deeper, more technical scientific explanations.

Our main challenge was getting the subject matter to be educational and informative without

being intimidating or too technical. We feel our best tool in all this was the Excel calculator

for the ice cream mix, as it lays out all the different ingredients for learners and makes things

a lot simpler. We were initially planning on making a “how to” video explaining how to cook

The Basics of Ice Cream Making 20

and freeze the ice cream, but we faced a challenge where our ice cream maker wasn’t

working and Amazon would take an additional 5 days to ship us a new one, so we countered

this by breaking our recipe down to a very basic one that could be followed easily by reading

it, in the future we would like to have a video on the site. Another major challenge we

experienced was 2 of our learning modules disappearing off of Course Sites, we had saved

them after writing them but somehow, they were not there the next time we logged in, form

then onwards every module was backed up and saved on a file on the OneDrive cloud.

What we would add:

As far as changes go, we think it would be a good idea to add another section to our course

site that goes a bit deeper into ice cream making, exploring the different kinds of flavors

learners can make and how to use the excel calculator to make those recipes. Using Wanda

VR would also be a great way to incorporate VR learning, we could use a VR simulation of a

kitchen with different ingredients and equipment and an informative paragraph above each of

those things, it would make for a more immersive experience. Another great addition to our

project would be to pre-program values for flavour ingredients (chocolate, strawberry etc.)

into the Excel spreadsheet, where someone would just have to select the flavour and the

spreadsheet would give a custom recipe based on their flavour.

The Basics of Ice Cream Making 21

Works Cited

Ruben, et al. “How to Calculate an Ice Cream Mix.” Ice Cream Science, 4 Mar. 2018,

icecreamscience.com/calculate-ice-cream-mix/. http://icecreamscience.com/calculate-ice-cream-mix/

Tom, et al. “Ice Cream: Solids, Water, Ice | Underbelly.” Under, 10 Apr. 2019, under-

belly.org/ice-cream-solids-water-ice/.https://under-belly.org/ice-cream-solids-water-ice/

Tom, et al. “Ice Cream: Solids, Water, Ice | Underbelly.” Under, 10 Apr. 2019, under-

belly.org/ice-cream-solids-water-ice/.http://icecreamscience.com/role-fat-ice-cream/

Ruben, et al. “Sugar in Ice Cream.” Ice Cream Science, 30 Nov. 2017,

icecreamscience.com/sugar-in-ice-cream/.http://icecreamscience.com/sugar-in-ice-cream/

Images

Wikipedia, Lipid Molecule, https://en.wikipedia.org/wiki/Lipid. https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/1-Acylglycerin-3-phosphoethanolamin.svg/1024px-1-Acylglycerin-3-phosphoethanolamin.svg.png

Building Block Associates, White Sugar, https://www.buildingblockassociates.com/store/p51/White_Sugar. https://www.buildingblockassociates.com/uploads/2/0/3/6/20363055/s988221189447504472_p51_i1_w2173.png

Plus PNG, Egg Yolk Pictures, http://pluspng.com/png-yolk-2185.html. http://pluspng.com/img-png/png-yolk-free-illustration-egg-food-egg-yolk-free-image-on-pixabay-756968-640.png\

McDonald’s, Soft Serve, https://mcdonalds.com.au/menu/soft-serve-cone. https://www.buildingblockassociates.com/uploads/2/0/3/6/20363055/s988221189447504472_p51_i1_w2173.png

Vicky Wasik, “Classic Vanilla Ice Milk”. Serious Eats, 30 Jan. 2019, https://www.seriouseats.com/recipes/2018/08/vanilla-ice-milk-recipe.html. https://sweets.seriouseats.com/images/2013/04/20130424-ice-cream-setup.jpg

King of the Kitchen, “Chocolate Espresso Ice Cream”. King of the Kitchen, 19 Feb. 2014, http://kingofthekitchen.net/chocolate-espresso-ice-cream/ http://kingofthekitchen.net/wp-content/uploads/2014/02/Heating-Ice-Cream-Mixture.jpg