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Unique resources created by an experienced Secondary English and History teacher. These are academically rigorous resources that target children between 13 and 18 years of age.

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Unique resources created by an experienced Secondary English and History teacher. These are academically rigorous resources that target children between 13 and 18 years of age.
Hospitality Studies – Menu development tips
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Hospitality Studies – Menu development tips

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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.
Hospitality Studies – skills needed to run a pop up café (modifying recipe, costing, order forms)
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Hospitality Studies – skills needed to run a pop up café (modifying recipe, costing, order forms)

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A PPT designed to teach the following skills: • HOW TO MODIFY A RECIPE FOR A LARGE QUANTITY (30+) • HOW TO APPROPRIATELY PRICE A RECIPE (FORMULA) • HOW TO FILL IN AN ORDER FORM A worksheet for students to complete the activities on A teacher answer sheet (with prices as per date when lesson was planned in 2023) 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.
Hospitality Studies – Pop up café assessment task and scaffolding
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Hospitality Studies – Pop up café assessment task and scaffolding

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This resource includes:  A PowerPoint used to take students through the requirements of the task and to help them complete part 1.1 of the assessment (responding to the event brief).  The task sheet  The planning booklet which steps students through the theory part of the assessment (planning, evaluating, reflecting)  The writing booklet where students type their good copy (headings and prompts 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.