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.

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.