A handout which could also be blown up to A3 and put up as a poster. It includes conversions for a range of dry ingredients (converting cup amount to weight in grams). It also includes weights of different liquids (1 cup is equal to #g) There is information about metric cup and spoon sizes (millilitre equivalent) This is followed by a range of tables of different categories of foods and the weight in grams for either 1 cup, 1 serve, 1 piece, 1 tablespoon, 1 teaspoon There is also an oven conversion for gas vs electric ovens (in degrees Celsius) + their equivalent degrees in Fahrenheit 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 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.

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.