A PowerPoint presentation used to introduce students to menu development and some important terms they need to know. • Human and non-human resources: what are they? The lesson began with a review of human and non-human resources. Students were provided with a word bank and had to determine which words fit each category. They had to brainstorm some human and non human resources they could access at school. A recipe for zucchini slice is included on a slide – students have to make a list of the human and non human resources they would need to make this. • The importance of portion control A suggested portion size for each of the following was provided (entrée, soup, main course, vegetables, potatoes, dessert) • Tips for developing and setting out a menu Notes students are expected to copy have been underlined. There is a screen shot (table) from the 2011 textbook showcasing the key information that should be included when describing menu items. • Learning about next term’s assessment task  What is a pop up café?  How will ours be laid out?  Things we will need to plan for • Legal requirements for pop up cafes Some terms for students to add to their glossary – Food Act (2006) and Food Standards Code (2003) Some serious offenses related to food Tips for food handling controls, maintaining equipment and communicating with customers There is a screen shot (table) from the 2011 textbook which provides an example hazard analysis decision tree (control measures) and another one which is a hazard audit table regarding the storage of stock • The importance of preparation and some good habits to get into A reference list of sources utilised in preparation of this lesson is included Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 2: Cafes, preparation and service of non-alcoholic beverages. My school has 70-minute lessons. The assessment at the end of this unit was running a pop up café. Students had to complete a planning booklet documenting their decisions in the lead up to the event.

A unit plan for 11 Hospitality Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. The table of contents allows for ease of navigation (you can hit control and click the part you want to visit and it will take you there). Included in the unit plan is some information from the syllabus, a description of the unit, some key terms, an outline of the assessment for term 1 and term 2 (as this informs the recipes made in prac), a breakdown of the criteria (C Standard), a plan for the prac lessons (what to teach and what food is being made), some suggested resources, prompts for a teacher reflection at the end of the unit and a list of some ways to monitor student learning. Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). My school has 70-minute lessons. (2 x theory and 1 x prac). The assessment at the end of this unit was an examination (short response).

Another worksheet for use in a revision lesson. Although it could be easily modified into a practice exam. It includes practice questions which are designed around the cognitive verbs (skills students need to apply in their actual exam) i.e. ‘explain’, ‘describe’, recommend, decide, justify, identify, examine, apply. There are questions about workplace hygiene e.g. cross contamination, coffee machine not cleaned regularly + personal presentation expectations for hospitality workers. Some questions where students must write a procedure for making a specified beverage are featured. A question where the student has to explain the difference between two options / things is included. A scenario where the student is an employee of Hello World travel and receives a call from a retired couple with questions is included. Students have to offer recommendations for accommodation, food venues, recreation options and a tourist activity. They must justify their choices. There is a scenario where 4 teachers go out for breakfast to a café and there are a series of mistakes made by the servers and some hygiene issues. Students must identify these errors and offer solutions (in a graphic organiser). Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. My school has 70-minute lessons. The assessment at the end of this unit was an examination (short response).

A worksheet designed for use in a revision lesson. It includes an image of an espresso machine and a list of parts which students have to then label on the machine. Following this, students have to explain their purpose. Students must also write the procedures for making 3 specific coffees. Students must recall the correct way to store coffee beans and what to do with beans left over in the grinder at the end of the day. They must remember the 4 mixing techniques for mocktails. There is a café scenario for students to read and evaluate. There is an image of a kitchen with a range of Workplace hazards. Students identify and explain 5 of these. There is also a question where the student has to make recommendations for the hospitality sector in a town of their choice. They must provide options for – accommodation, tourism, food/beverage & recreation. A sheet with teacher answers is provided to aid with marking. Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. My school has 70-minute lessons. The assessment at the end of this unit was an examination (short response).

A lesson designed to help students apply what they have learned about evaluating hospitality locations (restaurants and cafes) in a previous theory lesson. There is a PPT and a worksheet. The worksheet contains two scenarios and a graphic organiser for structuring their evaluation. The first scenario is about a venue which offers a buffet (displayed in a Bain-Marie. A range of flaws are described. Students need to select 5 of them to complete the graphic organiser. The second scenario includes some customer service faux-pas and also describes issues with the food when it is brought out. i.e. cold, dry, overcooked, stale. Additionally, some common errors for beverage making have been included (as an opportunity to see if students can troubleshoot what has gone wrong). There are also some hygiene issues. Again, students need to find at least 5 flaws to fill in the graphic organiser. Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. My school has 70-minute lessons. The assessment at the end of this unit was an examination (short response).

A PPT used to structure a lesson for evaluating hospitality locations (restaurants and cafes). The lesson begins with some settling activities. The first is a question asking students whether they know the difference between sanitising and disinfecting (a poster pops up which explains the differences). There is an activity where they have to look at a series of images of a worker doing something wrong and identify the hazard + explain why it is dangerous + recommend what should have been done. This is followed by an explanation of the criteria they will be assessed with for their upcoming exam (and the relevant cognitive verbs). Following this the students are introduced to an acronym (W.A.T.C.H.E.D) which they can use to explain the personal presentation markers that people expect of hospitality staff. The cognitive verb ‘evaluate’ is explained. Then a list of criteria for evaluating a restaurant / café is put forward and explained over a series of slides. Some factors that come into play when evaluating restaurants and cafes include: the atmosphere, the cleanliness, the service and the food. There is a bank of words to describe the atmosphere of a premises. There are some images of places for students to practice describing the atmosphere – Cactus Jacks (Townsville) and Bubba Gump Shrimp Co (New Orleans). Students are asked to consider how music can contribute to the atmosphere of a venue. The importance of cleanliness and prompt service is emphasised. Another priority is having staff who are aware of the ingredients in the various orders so that they can provide advice to people with specific allergens. Some rules for serving are included in dot point form. There is information about when to serve from the left and when to serve from the right + how to know when a customer is ready for you to clear the plates. Some table clearing etiquette. Some tips for evaluating food offered by the venue is provided. criteria include plating and presentation, vale for money, appropriate portion sizes, taste, options for people with dietary requirements etc. Some tips about good plating (and examples of bad plating) are provided. A word bank is provided for describing food appearance, aroma, texture and taste. To conclude, some things that can go wrong with beverages and recommended solutions are included. Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. My school has 70-minute lessons. The assessment at the end of this unit was an examination (short response).

A lesson designed to teach students content that they need to know for their upcoming Hospitality exam. This lesson begins with a list of definitions students have to copy (a settling activity). These definitions are: bacteria, potentially hazardous foods, cross-contamination, food-contact surface and food poisoning. There is an informative poster about cross contamination used to generate class discussion and establish prior knowledge. The remainder of the lesson has slides about • Hazards that can contaminate food • How bacteria can enter a hospitality premises • Types of food poisoning • Symptoms of food poisoning • 5 causes of food poisoning • Evaluating hazards in kitchens (an exam skill) There are lots of visual prompts within the slides. Notes students are expected to copy have been underlined. Slides 19-21 are activities designed to help students apply what they have learned (similar format to exam questions). Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. My school has 70-minute lessons. The assessment at the end of this unit was an examination (short response).

A lesson designed to help students to practice the skills ‘decide’ and ‘justify.’ There is a worksheet where they are given a scenario for a client they need to make recommendations for. Students were in a computer lab so that they could research the destination. They had to recommend: a. An Accommodation option b. A Travel and Tourism option c. A Food and Beverage option d. A Recreation option A sheet of options for the destination ‘Mount Isa’ have been provided to assist teachers. There is also a homework activity for the ‘Gold Coast.’ Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. My school has 70-minute lessons. The assessment at the end of this unit was an examination (short response).

A PowerPoint designed to introduce students to the four sectors of the hospitality industry (a concept they will be assessed on in their upcoming examination). These sectors are: 1) food and beverage 2) accommodation 3) travel and tourism & 4) entertainment and recreation. There are underlined notes for students to copy down (which they will use for revision purposes closer to the exam). There are also images from my travels to cater to visual learners. Information is provided about target audiences and that customers want different things from accommodation venues. This is followed by an explanation of Dimension 3 of the assessment criteria (planning and evaluating). The difference between an A, B and C is included as well as an explanation of what it means to ‘justify.’ This is followed by an explanation of what the following groups may desire: solo backpacker, university students, parents with young children, couples without kids, business people and retired couples. An example activity (where students make recommendations for a client) is provided for Townsville Queensland. Students then do the same activity for Melbourne on their own or in pairs. A handout with questions for a ClickView video used as a back up activity at the end of a lesson. Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. My school has 70-minute lessons. The assessment at the end of this unit was an examination (short response).

4 mocktail recipes to be made during a practical lesson of Hospitality studies (one for each of the 4 mixing techniques). A PowerPoint designed for use in a theory lesson which goes through a range of beverages and their preparation steps. It begins by explaining what mocktails are. It goes through some of the carbonated beverages and soft drinks commonly used in mocktails. There are images of a range of kitchen utensils commonly used when making mocktails. This is followed by an explanation of the 4 techniques used to make mocktails (build in a glass, shake n strain, stir in a jug and blend.) Example mocktails for each preparation type are provided. this is followed by information about different glassware including lowball glass (tumblers), martini glass, hurricane glass and margarita glass. The lesson then moves onto other beverages common to cafes and restaurants. It begins with common fruit juices, handcrafted sodas, frappes, iced teas. This is followed by a range of milk-based beverages including: smoothies, milkshakes, flavoured milks, hot chocolates, iced coffees. This is followed by a run down of the various types of teas organised under categories: black, green, oolong, Ceylon, herbal, floral and fruity. This is followed by information about non-espresso coffee types: instant, plunger, percolator, filter, pods and Turkish. Also included is a PPT (at the base of the original PPT) about how to write procedural texts. It includes the three elements of a procedural text, an example for how to make pancakes, some tips for writing a procedural text and some activities for writing procedural texts for beverages they are learning about (coffees). There is also a 13 minute ClickView video with 9 viewing questions for if time permits. Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. My school has 70-minute lessons. The assessment at the end of this unit was an examination (short response).

A PowerPoint and worksheet used to introduce students to the parts of a coffee machine, their functions and how to clean them. The worksheet includes a picture of a machine with arrows to each part which students are to label as they progress through the lesson. There are also underlined notes on the slides for students to add to a table on their worksheet. Included in the PPT is a brain break video from ‘Sorted’ (YouTube channel) reviewing a coffee machine. There is an extension part on the worksheet for fast finishers about the types of milk (whole milk, light milk, skim milk, organic milk, soy milk, UHT milk, almond milk, coconut milk). Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. My school has 70-minute lessons. The assessment at the end of this unit was an examination (short response).

A PowerPoint and worksheet used to introduce students to beverages commonly served in cafes. It begins with a video explaining how to froth milk (YouTube) and some key take away points from this video. This is followed by a list of recipes that use frothy milk. The next couple of slides include pictures of different types of mugs as well as when they should be used and their liquid capacity. Students are to copy the underlined text on these slides. Then students watch a clickview video about how to make the various types of coffee – they have a worksheet (also included here) to complete as they watch it. After the video there are slides that go through this info (for those who need repetition to process). There are notes for students to copy. Coffees explained are: espresso, long black, flat white, caffe latte, cappuccino, macchiato, mocha & vanilla chai latte. There are some additional videos at the end for if the class got through everything. Resources designed for use in an 11 Hospitality Practices class in Australia (2019 curriculum). Unit 1: Introduction to Hospitality, Topic 1: Beverage operations and services. My school has 70-minute lessons. The assessment at the end of this unit was an examination (short response).

A resource designed for use with Year 12 Essential English students (Australian curriculum). Students are preparing to sit a response to stimulus exam with one seen source and one unseen source (1 x written and 1 x visual). The document includes a list of language features and text structures commonly found in visual stimulus texts (along with definitions and examples). How I used this in my teaching: I printed a class set of the LF on one colour and the TS on another colour and had them laminated. I hand them out in each lesson when students are analysing texts. I also printed one set in A3 and put them up as posters in the classroom.

A resource designed for use with Year 12 Essential English students (Australian curriculum). Students are preparing to sit a response to stimulus exam with one seen source and one unseen source (1 x written and 1 x visual). The document includes a list of language features and text structures commonly found in written stimulus texts (along with definitions and examples). How I used this in my teaching: I printed a class set of the LF on one colour and the TS on another colour and had them laminated. I hand them out in each lesson when students are analysing texts. I also printed one set in A3 and put them up as posters in the classroom.

A lesson designed for use over 2 x 70 minute lessons of Essential English (Australian curriculum). Students are preparing to sit a response to stimulus exam with one seen source and one unseen source (1 x written and 1 x visual). The focus for the year was Science, Space and Technology – so this source may also be of use to teachers from other countries teaching about these topics. This lesson focused on texts about space exploration – a transcript of John F Kennedy’s “Why go to the moon?” speech & a contemporary article about billionaires exploring space Included in this resource is 1 x Worksheet for students (containing the 2 sources and some scaffolding) 1 x annotated worksheet (teacher answers) 1 x PPT used to sequence the lesson The content of the lesson was around teaching students how to analyse stimulus text and locate: Language Features Text Structures Values, Attitudes, Beliefs or Cultural Assumptions Representations

Resources designed for the new senior Modern History syllabus (implemented in QLD in 2019). This lesson includes: 1 x PowerPoint 1 x Booklet containing sources and activities which help students to practice synthesising and forming historical arguments based on information from sources Context: My school runs this program in Alternative Sequence (yr 11 and 12s in together) due to the small size of the school. The sequence of this lesson: This lesson followed on from a lesson about evaluating sources. It begins with a match the definitions activity to see what students remember. This is followed by a warm up where students are shown 6 example exam questions and they have to explain what they believe the question is asking them to do. Following this, the learning intentions and success criteria are unpacked before turning our attention to the core skill for the lesson: synthesis. It begins by defining this term and looking at some words which may appear in a question which would hint that you are being asked to synthesise. This is followed by a 6 step process that students can use when synthesising. This is followed by an example student response to IA1 (essay under exam conditions) taken from the QCAA’s 2021 Modern History Subject Report. After reading this exemplar the class discusses the merits of this work. Following this, the year 12s begin working through the synthesising work booklet (about The Boer War) while I take the year 11’s through some more explicit teaching. It begins with what questions to ask yourself when interrogating sources. This is followed by tips of how to introduce the authors of sources (as this helps the reader know how credible the points are). There are tips for how to talk about two sources simultaneously. We then unpack how synthesising is assessed in the QLD Modern History criteria (guide to making judgements). The importance of creating a sophisticated historical argument is emphasised. This is followed by an example historical argument for a different topic. This is followed by instruction on how to create a purposeful topic sentence for each body paragraph. Next information about what should be featured in supporting sentences and the final linking sentence is provided. Then year 11’s begin working on the independent work booklet while I go through the answers with the year 12s. Students complete any unfinished portions of the booklet for homework.

This lesson includes: 1 x list of source types for warm up evaluation activity (can be laminated with a magnet on the back for sorting activity) 1 x PowerPoint 1 x Source Booklet 1 x Independent Work Booklet with various activities designed to help students practice the evaluation skill Context: My school runs this program in Alternative Sequence (yr 11 and 12s in together) due to the small size of the school. The lesson begins with some teaching that both grades can do together before the year 12s are assigned some independent work and the year 11s are given some more focused teaching. Then the year 11’s do independent work while the year 12s share their answers and receive feedback. The lesson begins with a warm up activity where students have to place types of sources on a grid in terms of how reliable and useful they typically are. Next students have to brainstorm some synonyms and antonyms for ‘reliable’ and ‘useful.’ Following this, year 12s are given a booklet which has evaluation activities (starting at simple activities and building up to those styled like the short response questions in the Term 4 exam). They begin completing these while the year 11’s get a more teacher centred lesson. In this portion of the lesson we begin with defining ‘evaluate’ before zooming in on the evaluation criteria we use in modern history – reliability and usefulness. There is information about what reliability is and that there are levels of reliability. There are tips for how to write a judgement of reliability and some things to look for when determining reliability. There is a list of reasons why a source may be deemed unreliable. There is an example reliability statement which has been colour coded to show how the writer has included various features of evidence in their evaluation. Following this, the gradual release method is used to engage with the first few sources in the booklet. (I explain the first activity, we engage with Source 1 and then complete the question together – with me modelling my thinking process via think alouds. Students then do Source 2 as a pair and Source 3 on their own). This is followed by explicit teaching on how to determine the usefulness of a source. There is also information about the importance of corroboration (including a video from the History Skills website). This is followed by some sentence starters which can be used when corroborating. This is followed by completing activities from the booklet (first as a we do, then students do one in a pair, then they do one on their own). Following this, the year 11’s continue doing the booklet independently while I go through the answers with the year 12s. Types of sources: a novel, a Wikipedia article, an Encyclopedia Britannica article, a pamphlet written by Mark Twain (from the perspective of King Leopold), a book written by Arthur Conan Doyle about the Congo, a textbook, a range of political cartoons (4), and a book entitled The Fortunes of Africa.

A PowerPoint used to teach a combined class of 11 and 12 Modern History students. It begins with information about significance (one of the historical concepts). The N.A.M.E acronym for determining whether something is significant is explained. Then the Learning Intention and Success Criteria for the lesson are unpacked. The core part of the lesson begins with information about why we reference and what this might look like in an exam vs an assignment. There is a slide explaining how to in text reference (with examples). This is followed by slides about paragraph writing. Students are presented with two acronyms which they can use – extended TEEL and the TEEASC structure from the History Skills website. There is an example paragraph from an essay about the Cold War written by a student. This is followed by information about how to unpack an exam question and what is required of a ‘to what extent’ response. There is also information about how to do a quick plan before writing an essay / paragraph. For the remainder of the lesson students have 3 questions to respond to in paragraph form (about Leopold II and imperialism in the Congo). Resources designed for the senior Modern History syllabus (implemented in QLD in 2019). The syllabus objectives would also be useful more broadly for students in other states and countries with an interest in The Scramble for Africa.

Context: My school runs this program in Alternative Sequence (yr 11 and 12s in together) due to the small size of the school. The lesson begins with some teaching that both grades can do together before the year 12s are assigned some independent work and the year 11s are given some more focused teaching. Then the year 11’s do independent work while the year 12s share their answers and receive feedback. This lesson includes: 1 x PowerPoint 1 x Source Booklet – containing 8 sources (a mixture of types) for analysis 1 x Handout containing a graphic organiser for analysing sources 1 x Handout explaining CAMPORUM acronym with tips for what to look for when analysing sources The lesson begins with a discussion where students need to recall the 7 features of evidence we look for when analysing sources. This is followed by a definition of ‘analyse’ and a 9 step process for analysing. The C.A.M.P.O.R.U.M acronym is included which hits both the analysing and evaluating criteria. Students are shown the A standard criteria for analysing and they are unpacked. The year 12 students then begin independently analysing sources in the source booklet and filling in the handout (CAMPORUM tables). The year 11’s then receive focused teaching about the difference between primary and secondary sources, things to keep in mind when discussing the source origins in a written analysis, how the origins of the source may impact its reliability and tips for evaluating the reliability of different source types. There is some information about historical context and why it is crucial to understand the creator’s motive when engaging with a source. This is followed by an explanation of what the sources will look like in the exam (i.e. a context statement, an excerpt from a source and an APA reference). Following this, the gradual release method is used to engage with the first few sources in the booklet. (I have done the first one on the slides to show how to complete the table, we do the second one together, they do the third one in pairs and they do the fourth one independently). The sources in the booklet were chosen to deliver content at the same time as teaching the analysis skill. The types of sources in the booklet: Information about Leopold II – King of Belgium, Information about the Belgian Congo, A photograph capturing the atrocities committed in the Congo Free State, An alternative viewpoint (Edward Morel), An online news article from 2020, a political cartoon depicting Leopold II at the Berlin Conference of 1884, an opinion piece published in 2021 & an extract from a history textbook. Resources designed for the senior Modern History syllabus (implemented in QLD in 2019). The syllabus objectives would also be useful more broadly for students in other states and countries with an interest in The Scramble for Africa.

A PowerPoint designed to last for two lessons. In lesson 1, students learn about a key event (The Berlin Conference) and get to engage with a couple of sources about this event. There is a series of slides which explain how Africa was divvied up to nations including Britain, France, Germany, Belgium and Italy. This is followed by some information on the effects on the people of Africa. The remainder of this lesson is a researching task where students pick a figure from The British Empire to research and create a PPT / Canva poster / Handmade Poster about which they will present to the class in the next lesson. In lesson 2, after students have presented their posters, there is information about each of the following figures (including photos/artworks and videos): Queen Victoria, Prince Albert, David Livingstone (missionary and explorer), Henry Moreton Stanley (explorer), Cecil Rhodes & E.D. MOREL (Edmund Dene Morel). Resources designed for the senior Modern History syllabus (implemented in QLD in 2019). The syllabus objectives would also be useful more broadly for students in other states and countries with an interest in The Scramble for Africa.