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).