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Little Ideas Grow Big

Specialising in Technological and Applied Studies, with a focus on Food Technology, Hospitality and Textiles, all resources have been tried and tested in my classroom over the past 10 years. I have also tutored numerous students in a wide range of subjects and have developed a range of resources to assist in their learning. Any resource that I have created that has helped me help my students will be added to my shop so that I can help you, help your students.

Specialising in Technological and Applied Studies, with a focus on Food Technology, Hospitality and Textiles, all resources have been tried and tested in my classroom over the past 10 years. I have also tutored numerous students in a wide range of subjects and have developed a range of resources to assist in their learning. Any resource that I have created that has helped me help my students will be added to my shop so that I can help you, help your students.
Restaurant and Food Review Informative Writing Task
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Restaurant and Food Review Informative Writing Task

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Nowadays most people use online reviews from websites such as TripAdvisor or Yelp to help them decide whether they should visit a particular restaurant or decide which meal they should try (or avoid!). With this 12 page Restaurant and Food Review task, students learn to write informative pieces based on their real world experiences of local restaurants, cafes or take-away shops (or even mum’s cooking if need be!). They will identify the differences between poorly written and quality written reviews, learn the importance of following a specific structure, brainstorm and draft their responses before providing their final review ready to share with the world. This task is easily adapted to any food situation and could even be used as a great intro to a cultural food feast where students write their reviews of the meals on offer to encourage and recommend their favourite to their peers!
Methods of Cookery Picture Match-Up
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Methods of Cookery Picture Match-Up

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This activity is suitable for Hospitality, Family & Consumer Science, Food Technology and any other food related courses where students need to know the different method of cookery. Included in the pdf file is the instructions, name and image for each of the 13 methods of cookery. Cards can be printed in colour directly onto card stock, or printed on regular paper and laminated. To play: hand out the images and terms to the students and have them find their match. As a revision activity, pass out a complete set of cards to each small group or individual and have them match the term/name of the method of cookery to its image. The methods of cookery included: Boiling Baking Poaching Braising Deep frying Shallow frying Stir frying Pan frying Grilling Roasting Steaming Stewing Microwaving Please leave a review!
Nutrient Research Project
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Nutrient Research Project

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Knowing how to eat healthy is a vital aspect to having a healthy mind and body. Our bodies can’t make nutrients so knowing the foods that are high in essential nutrients helps us make informed choices about the foods we eat. This research task asks students to select one of the 6 important nutrients, outline its importance for the body, identify the minimum and maximum daily requirements, explain what happens if we are deficient in it as well as locating a short recipe that provides the body with a good amount of the nutrient. Task includes marking criteria.
Kitchen Equipment Scavenger Hunt
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Kitchen Equipment Scavenger Hunt

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Needing a fun way to introduce your class to the kitchen? This Kitchen Equipment Scavenger Hunt is designed for middle and high school foods courses to familiarize students with the different utensils and equipment used in the kitchen. Students have to solve the clue, identify the equipment and search the kitchen to find where it’s stored. It’s a great way to get students knowing where everything is before they get to cook. This activity can be completed by individual students or in groups for a fun competition. The first group/person to get everything correct wins a prize!
Read a Recipe
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Read a Recipe

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Wanting to make sure your students fully understand the recipe and know how to read it properly? This Reading A Recipe worksheet is perfect as a revision exercise or as a starter activity leading into their first recipe demonstration or practical lesson. Students are provided with an ‘easy brownie’ recipe that they use to answer questions on the components of a recipe, equipment requirements, recipe abbreviations, vocabulary and comprehension. To include a more hands-on approach, students or the teacher can be cooking the ‘easy brownies’ to provide visual assistance for the worksheet responses. The brownies make a tasty reward for those that participate and complete the worksheet!
Vegetable Precision Cuts Poster
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Vegetable Precision Cuts Poster

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Showcasing seven essential precision cuts used in the culinary world, this poster is a must-have for every aspiring chef and food tech student. This eye-catching colour poster can be printed A3 or A4, and features 7 visually engaging examples of precision cuts: Jardiniere Julienne Brunoise Macedoine Chiffonade Paysanne Mirepoix It includes a handy written description which details the appearance and dimensions each cut should have. Making it an invaluable visual aid that students can easily refer to while studying or engaging in hands-on practical kitchen experiences.
Kitchen Equipment Match-Up Memory Cards
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Kitchen Equipment Match-Up Memory Cards

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Get students practising and recognizing the names and types of equipment used in kitchen and cooking rooms. There are 24 pairs of game cards that require students to match the name of the equipment to its image. Students can play MEMORY or SNAP as a lesson plenary, or during a lesson as a MATCH-UP task to glue into workbooks.
Foodborne Illness Pathogen Classroom NOT WANTED Posters
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Foodborne Illness Pathogen Classroom NOT WANTED Posters

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Make learning about food poisoning bacteria FUN with these NOT WANTED posters. There’s 10 of them to display! Display them around the classroom to help students know where each horrendous foodborne illness pathogen hides, the symptoms if it catches you, and how to stop it spreading. There’s also a weird and creepy image for students to know what it will look like inside them if they catch it! The aim of these posters is to have students thinking about personal and environmental hygiene and food safety when in the kitchen so they don’t catch one of those deadly pathogens! Enhance their understanding by having students use the information on the posters to help them write up the bacterial reports in the Foodborne Illness Pathogen Report Task
Hospitality Kitchen Safety COMPREHENSION Task
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Hospitality Kitchen Safety COMPREHENSION Task

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One of the most important aspects of working in any kitchen is being on the lookout for and reducing the possibility of hazards. This comprehension task takes an article from an Australian news website about a Melbourne Restaurant failing in their duties to keep a worker safe and asks students to describe how the incident occurred, explain the employee and employer responsibilities when it comes to risks and discuss the consequences. This is a great homework task after a safety lesson or as part of a casual/relief lesson.
Survival Game Scenarios Workbook
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Survival Game Scenarios Workbook

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This survival game scenarios workbook provides three scenarios - plane crash, yacht fire and stranded on the moon. Students need to work in groups to reach decisions on things such as what are the most important things needed for survival, who should be eligible for the lifeboat and of the undamaged items salvaged - which is the most important to keep and how will it help. Students must reach decisions collectively. There is a debrief extension to enhance student’s understanding of decision making skills and their role in the groups they are members in. This task works well as an end of term filler, in conjunction with STEM lessons or as a challenge task. Answers are supplied.
Hospitality Food Waste COMPREHENSION Task
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Hospitality Food Waste COMPREHENSION Task

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One of the most important aspects of working in any kitchen is knowing how to reduce waste because not only does it help the profit margin but it also helps the environment. This comprehension task takes an article from a Hospitality industry magazine and demonstrates how several Australian pioneering chefs are leading the way for reducing food waste in their restaurants. This task will help students develop their understanding of the Source and Use Information on the Hospitality Industry unit of competency. This is a great homework task after a sustainability lesson or as part of a casual/relief lesson.
Methods of Cookery Definition Match-Up
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Methods of Cookery Definition Match-Up

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This activity is suitable for Hospitality, Family & Consumer Science, Food Technology and any other food related courses where students need to know the definitions of each method of cookery. Included in the pdf file is the instructions, name and definition for each of the 13 methods of cookery. Cards can be printed in colour directly onto card stock, or printed on regular paper and laminated. To play: hand out the definitions and terms to the students and have them find their match. As a revision activity, pass out a complete set of cards to each small group or individual and have them match the term/name of the method of cookery to its correct definition. The methods of cookery included: Boiling Baking Poaching Braising Deep frying Shallow frying Stir frying Pan frying Grilling Roasting Steaming Stewing Microwaving Please leave a review!
Recipe Costing worksheet
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Recipe Costing worksheet

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Kitchen math can be a challenge but is so important to understand for menu costing and budgeting. This handy worksheet provides the formula to help students cost out individual ingredients, full recipes and per portion. They put their new found knowledge to the test by costing two recipes. The simple formula they learn through this handout can be used with any and every recipe they need to cost out.
Vegetable Precision Cuts Worksheet
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Vegetable Precision Cuts Worksheet

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Practice the seven essential precision cuts used in the culinary world. This worksheet is a must-have for every aspiring chef and food tech student. Precision cuts to practice and assemble on the worksheet include: Jardiniere Julienne Brunoise Macedoine Chiffonade Paysanne Mirepoix Pair it with the Vegetable Precision Cuts Poster which includes the written descriptions detailing the appearance and dimensions each cut should have. What better way to help practice the required cut proportions!
Chef Research & Presentation Project
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Chef Research & Presentation Project

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The culinary industry wouldn’t be what it is today without the ideas and inspirations of the vast array of chefs who have created edible masterpieces and experiences. This research task will help students discover the lives and inspirations behind these influencers and show their understanding in an oral and written presentation style format. Great as a filler lesson towards the end of the term, an introduction for a term of multicultural foods or set the research component for when the regular teacher is absent and the oral component for later. This task provides lots of examples of chefs students can choose to research, a range of questions they need to answer within their research, a score/marking form as well as an example written project that can be displayed to assist with student understanding. This is one of my go to lessons to keep students engaged!
Herb & Spice plant categorisation CUT & PASTE task
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Herb & Spice plant categorisation CUT & PASTE task

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Herbs and spices are used to add colour, variety and unique flavours to food. Herbs and spices also come from different components of plants. This task utilises student fine motor skills of cutting and pasting with digital research to track down which part of the plant each herb and spice comes from. There is a classification table that should be printed A3 size for each student and 4 (printed on A4) pages (a total of 28 herbs and spices) flash cards for students to cut out. Answers are included. This activity is a great one for giving to Life Skills or Support students while the remainder of the class is working through the more in depth Herbs & Spices Research Task
Herb and Spice Research Task
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Herb and Spice Research Task

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Herbs and spices are used in the culinary world to add colour, variety and unique flavours to food. Students need to know that all herbs and spices originate from plants. This research task gets students thinking about what part of the plant each herb or spice comes from. They discover the journey of vanilla from paddock to plate and will create a ‘how-to’ brochure for growing, harvesting and preparing their chosen herb or spice for use in the kitchen.
Update Hospitality Knowledge: Salmonella Outbreak Comprehension
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Update Hospitality Knowledge: Salmonella Outbreak Comprehension

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It’s important to stay abreast of things happening in the Hospitality industry in order to meet Vocational criteria such as Source & Use Information on the Hospitality Industry. It also helps students to show their understanding of the industry to potential employers and in exams. This comprehension task is on the Salmonella food poisoning outbreak in Australia in 2019. Students are given two articles to read through and in conjunction with their knowledge of food poisoning bacteria and any additional research, respond to the questions in as much detail as they can.
Foodborne Illness Pathogens Report Task
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Foodborne Illness Pathogens Report Task

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Foodborne Illness or food poisoning is caused by bacteria and viruses getting into the food we eat. It can also be caused by toxins. This task provides students with a unique way to present their information - in a report card format. Students are asked to use the websites provided as well as their own research to locate the required information. For bacterial food poisoning, students need to identify the symptoms, typical food vehicles for transmission, treatment and prevention methods. For viral food poisoning, students are asked to use their research skills to find the missing information and for toxin related food poisoning, students are given all the identifying information except for the name and incubation periods. Depending on the level of your students, this task works well individually or for small groups and can be a wonderful revision activity for older students studying for their exams.
Textiles Trolley Inspiration
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Textiles Trolley Inspiration

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Needing some textiles room organisation inspiration? Look no further than this poster. It provides an example of an individual teacher trolley - so no missing resources shared between colleagues and no leaving smaller items in the room for anyone to access! Simply organise your own trolley, store it next to your desk in the staffroom and wheel it into your textiles room when needed.