In the Stage 5 NSW curriculum, Child Studies explores the broad range of social, environmental, genetic and cultural factors that influence prenatal development and a child’s sense of wellbeing and belonging between 0 and 8 years of age. The Newborn Care unit within the Child Studies subject has students identifying the physical characteristics of a newborn, along with the tests and special care options available to the child immediately after birth. Students develop an understanding of ways to satisfy the needs of a newborn in order to promote their safety and wellbeing, as well as exploring the impact of bringing a newborn into a family. This is a complete unit of work and includes: a Teaching & Learning Program outlining the outcomes students aim to achieve, teaching and learning activities matched to the student workbook and including all website links and YouTube video links used, resources needed as well as space for teacher registration Student Workbook which provides all the learning materials identified within the teaching program Differentiated Extension Task for students who are more advanced in the subject (could also be used as a homework task) Assessment Task to provide the teacher with a summative mark and evaluation of student learning at the end of the unit. This task requires access to eggs. Students become the ‘parent’ of a drained but decorated egg for a week. They are required to keep a journal of their experiences Egg Baby Scrapbook/Journal Scaffold Assessment Task Register so teachers know which students have been given the assessment task and who was away/need to catch up *The Teaching & Learning Program, Assessment Task and Assessment Task Register are provided in an editable MS Word/Google Docs format *The Student Workbook, Differentiated Assessment Task and Egg Baby Scrapbook/Journal is provided in PDF format These resources are provided in a zipped folder. To access them, you will need to unzip the folder once it has been downloaded to your computer.

Hazard Analysis Critical Control Points (HACCP) can be a complicated procedure for students to understand. This poster outlines the seven HACCP steps in an easy to understand manner with examples. Print the poster in A4 or A3 size and display around the kitchen or theory room for students to utilise when necessary. Once hazard identification has been completed the next step is to decide the Critical Control Points (CCP). This can be tricky, so included with the poster is a colourful CCP Decision Tree to help students work out if the hazards they’ve identified need a control measure to be applied in order to prevent, eliminate or reduce food safety hazards to an acceptable level.

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

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.

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.

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!

An important aspect of working in a kitchen is the ability to plan and organise tasks in a time efficient manner. Poor workflow can impact not only the running and morale of the kitchen but also customers who become dissatisfied with long wait times and low quality meals. This often leads to loss of profits and potentially closure of the kitchen/business. This worksheet explains the importance of a smooth running workflow, common mise en place tasks and the four important areas to consider when writing a workflow plan. There are two templates students have access to - one which has them allocate tasks to group members for team meals and one for tasks that require them to work individually on a recipe/meal. To really get students understanding the importance of incorporating a logical order of steps and complete a couple recipes at the same time, students are provided with two recipes - Japanese Dumplings and Arancini. Each step has been separated for a cut and paste style activity. Once students have laid out the order they think the steps should go in, run through it as a class before writing it fully into the workflow plan template, making note of required equipment. If there is the time and budget, cook the recipes over a practical lesson or two while students follow their workflow to determine whether they really placed each step in the correct order!

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 Table Service trend popular in the 1960s & 70s but which is now making a come back. Students are given an article to read through and in conjunction with their knowledge of how the industry works, respond to the questions in as much detail as they can.

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 current trend of digital innovations in restaurants. Students are given an article to read through and in conjunction with their knowledge of how the industry works, respond to the questions in as much detail as they can.

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 current trend of video resumes (AKA the Visume!). Students are given an article to read through and in conjunction with their knowledge of how the industry works, respond to the questions in as much detail as they can. Then they get the opportunity to put knowledge into practice by developing their own visume!

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!

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.

Organise your cool room or fridge/freezer with these great tray or trolley tags. It covers everything you or your Food Prep Assistant needs to know to have the ingredient trays or trolleys set up and ready to go for each recipe for each class. These tags cover: day of the week, lesson period required, whether your are DEMonstrating the recipe or your students are completing their PRACtical, teacher name, class name and even space for the recipe name or specific notes/additions required. Particularly useful if you or your Food Prep Assistant has a lot of classes/recipes/ingredients to sort and set up over the week. The tags can also be used if you have your students bringing in their own ingredients - just get them to set their ingredients up on their own tray or trolley and add their name, class, lesson, day and recipe. It makes it super easy to see when and who the ingredients are being used for!

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!

This activity is suitable for Hospitality, Family & Consumer Science, Food Technology and any other food related courses where students need to know the specifics of each method of cookery. Included in the pdf file is the name, definition, suitable foods, characteristics of foods cooked, associated culinary terms, utensils & equipment, common problems & solutions, procedure, effects on nutritive value, cooking times & temperatures and images for each of the 13 methods of cookery. Some methods have a bonus card of extra information for example: poaching liquids for the poaching method. There are 12 cards per method of cookery (total of 156 cards in the pdf). Cards can be printed in colour directly onto card stock, or printed on regular paper and laminated. There are a couple of ways to play - jumble up the cards of two methods of cookery and have small groups of students sort out which information belongs to which method of cookery, gradually working up to more than two methods; hand out the jumbled cards to the two (or more) methods of cookery to the students and have them find their correct method of cookery name/term person; or blue-tack the name of each method to the board and have students sort through each of the jumbled cards to categorise the info cards into it’s correct method (this one can be made into group competition!). For more advanced revision, provide a complete set of cards to each small group (or individual) and have them match each card to its correct cookery method. The methods of cookery included: Boiling Baking Poaching Braising Deep frying Shallow frying Stir frying Pan frying Grilling Roasting Steaming Stewing Microwaving Also available are a Methods of Cookery Definition Match-Up where students need to match the term to its definition and a Methods of Cookery Picture Match-Up where students need to match the term to its image. Please leave a review after purchase!

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!

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!

This Prepare & Serve Espresso Coffee Complete Unit includes everything needed to engage students in hands-on espresso coffee making activities. Covering all components of the Vocational Espresso Coffee unit of competency, there are a range of activities covering setting up a coffee workstation, selecting and grinding coffee beans, milk texturing, advising customers, taking orders and cleaning espresso equipment. Students will need access to an espresso coffee machine and coffee bean grinder for the practical tasks. Included in this file: Unit program Learning intentions & success criteria posters for each component Pre/post test that can also be used for the quiz assessment Coffee machine & grinder anatomy worksheets Coffee recipe posters SNAP! and Memory game cards Cloze passages Job lists and issues flowcharts Assessment observation checklist and portfolio example Practical feedback form & end of unit evaluation Please leave a review/feedback after purchase. Thanks!

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.