This THIS VS THAT quiz game is a great nutrition revision resource for senior Food/PE students or it can be a fun filler lesson for a junior class. Students are given the choice of two options along with a question such as which has more caffeine per 100ml? the Red Bull energy drink or the can of Coca-Cola. Students need to note down their answer on the worksheet along with their reasoning. Vote as a class and go with majority rules to click on the answer. Was the majority correct? Did they make a lucky guess or do they need to brush up on their nutrition understanding? Is their favourite food as healthy for them as they think it is? There are 20 questions comparing items from total fat content to energy, caffeine, carbohydrates, iron, protein and sugar. At the end of the quiz on the back of the worksheet, there are some extension questions for students to work through. The zip file contains the worksheet and the slide presentation in PPT and PDF format. All options in both the PPT and PDF are hyperlinked directly to the answers which makes it easy for the class to see how right or wrong they were!

Have a few students forget to bring their kitchen safety shoes or uniform for cooking lessons? Or have some rowdy students who need some extra revision before being allowed to participate in any more of the cooking practicals? This No Prac Kitchen Workbook provides students with a variety of written theory activities ranging from kitchen equipment and safety to healthy eating and reading recipes. There’s a teacher sign off and progress record for students to fill in at the end of each lesson to easily see how solidly they worked during lesson. This booklet could also be used as a homework or revision booklet to help students consolidate their knowledge and understanding of correct kitchen procedures.

Fast food and processed foods can be high in kilojoules (energy) and are creeping more and more into our daily diets. Challenge your students ideas about how long it really takes to burn off all that extra energy they consume. Perfect for a nutrition/sport intro or plenary, and as an individual or group challenge, this ‘How long does it take to burn off your favourite foods?’ QUIZ has a range of questions that asks them to guess how many minutes, hours, burpees, star jumps, running, boxing etc. is needed to burn off the energy of these 10 popular foods.

These literacy activities are based around a textiles theme. There are a range of tasks including reading and comprehension, cloze passages, true/false, make words from words, multiple choice and short answer questions, a creative writing prompt and an introduction to ALARM scaffold. These worksheets are perfect for literacy lessons, end of term lessons, as filler activities, no device/laptop lessons or for a casual/relief teacher lesson. After purchase, the compressed zip folder just needs to be downloaded and extracted to access all 6 worksheets.

Getting towards the end of the week, term, semester, year and needing a fun education filler to fill the time or calm the class? Use this Cookin’ Food card game to have students compete against each other in groups of 4-8 players. The first player to get all their ingredient cards to make their menu wins the game; but be careful of the rotten egg! Whoever draws the rotten egg card loses all their ingredient cards and starts again. There’s 16 menu cards, 8 rotten egg cards and a whole heap of ingredient cards to sort through. There’s even extra blank menu cards to add local or loved recipes into the game as well as blank ingredient cards to ensure students have the opportunity to draw ingredients from the added in recipes. Make it harder by having less players but each player needing to collect ingredients for 2 or more menu items. Print multiple copies of the game for larger classes. Suitable for a range of ages. Note: Print back to back and flip on short side. Print on white paper and laminate for protection or print directly onto white card

This collection contains a range of Kitchen Tips posters to display around the practical cookery room. Designed for any year or stage, they provide an easy and colourful way for students to understand: General rules for cooking lessons in the school kitchen Step-by-step method for hand washing The colours of the chopping boards and the types of foods appropriate for each colour Step-by-step method for cleaning up towards the end of the lesson Types of shoes that can and can’t be worn in the cooking rooms for practical lessons Also included is a checklist/mark sheet for use during practical cookery lessons that can help teachers record which students are consistently or inconsistently applying PPE, safe work practices, hygienic work practices, time management, teamwork and plating (or bringing a container for their food) to their cooking lessons. A Cleaning Up (weekly and class group allocations) charts have also been incorporated to provide teachers with an easy way to manage students in their cleaning up processes. The Class Group Allocations chart allows teachers to identify which students are washing up, drying up and storing the used equipment each lesson. While the Individual Group Allocations chart allows students to identify who in their groups will be washing, drying and storing each week.

This Guess the Textiles Item game is similar to the traditional Celebrity Heads game. Select two students to step up in front of the board. Shuffle the textiles items cards and pick two at random. Stick the cards up on the board above the students head so the class can see them. The selected students take it in turns asking YES/NO questions to the class to unravel the identity of their textiles item. The student who guesses their textile item first correctly wins the game! Included in the PDF is: Instructions 40 cards Print and laminate the cards to re-use them again and again!

The design process is a tool that helps students (and designers) break down large projects into smaller, easier-to-manage stages. Students are given a design brief which identifies a problem or area of need and they work through the design process to research, create, prototype and evaluate a solution. This Cadbury Chocolate Bar task requires students to create a new flavour of chocolate bar to market to teenagers. Students are given the design brief, are required to pull it apart to fully understand what they need to do and then work through the design process steps to produce a chocolate bar that meets the design brief. This task can be used as a stand alone task or embedded into a food design unit.

This Stitch in Time quiz is a great introduction to textiles terminology. Challenge your students previous knowledge of sewing and textiles at the start of the term and see how much they have learnt by the end of the term by repeating the quiz. Can be used as an individual or group activity. There are 20 questions that include dyeing methods, stitch types, fabric names, sewing machine anatomy, tools etc. Answers are included, as is a student answer page.

Needing a great festive end of the term/end of the year Christmas cooking practical? This is a tried and true Gingerbread recipe that incorporates the lemon myrtle bush spice and works perfectly for this decorated Gingerbread AUSTRALIAN BUSH SHACK to take pride of place on the Christmas share table. Included in this file is the bush spice gingerbread recipe and the templates for the bush shack. Keep the cooked gingerbread pieces in an airtight container for several days if needing to separate the practical into two or more sessions. The best way for students to use these templates is to trace them onto baking paper before cutting them out in the gingerbread, or, print a class set and laminate them for use year after year. This Bush Shack is also a great addition to a cultural food unit and can be decorated in a more Aussie traditional, less festive way to fit in if needed.

Time management can be a tricky thing for Hospitality students to understand and develop. Practising and writing workflows is one way. This task provides another way that gets students really thinking about each step in the recipe. Students are provided with three recipes, each portioned to one person, and the methods for each divided up on a separate page. Students need to read through each recipe and work out the order they would need to do each step for the three methods in order to be able to prepare, cook and present the entree, main and dessert at the same time. The recipes and individual steps can be laminated for re-use by the class/student later in the course or used with another cohort. Students can also be provided print outs of the recipes and each divided method to cut and paste onto a blank piece of paper in the order they think it should be. The recipes are simple enough that they can be used in a practical lesson or two to really allow students to know if they’ve got all their steps in the correct order or if they’ve made a mistake somewhere!

Food-borne illness affects many hundreds of people throughout the world each year and is often caused by pathogenic bacteria, viruses or toxins in food. This research task gets students to select and research a food-borne pathogen. A graphic organiser and task list is supplied to help them organise their information and they can let their creativity surface by producing their newfound knowledge in the form of a ‘wanted poster’ and presentation. This is a great end of term filler task or a casual/relief lesson as the task can be divided up so students only produce the wanted poster or the presentation depending on the length of class time available. It can also be used as a summative assessment tool due to the inclusion of a marking/grading rubric and an example of the wanted poster.

A skill requirement for Vocational Studies - Hospitality Cookery students is being able to detect deficiencies in foods based on issues such as temperature danger zones, storage principles and safe food handling in order to ensure the best, highest quality menu items are served to customers. This activity has 32 flashcards each with a different photo showing a poor handling/food issue. Students are to use their knowledge of how to maintain the quality of food items to identify the issue in each flashcard. As an extension task for students to further demonstrate their understanding, students are to explain what could happen if each issue was allowed to happen in a commercial kitchen as well as describing the effects on the business, food handler and customer. Download includes the Flashcards, Extension Worksheet and Answers for the flashcards.

A well-plated meal not only appeals to the diner’s senses but also showcases the chef’s skills and creativity. The way a dish is presented can impact the diner’s overall dining event and leave a lasting impression on their experience with the hospitality establishment. This activity includes a PowerPoint Presentation (PPT) that covers tips and tricks for styling food for awesome food photography (also provided in a PDF version), 8 important elements to think about for a good food photo, as well as showcasing a range of plated meals for a Positive, Minus, Interesting (PMI) task. Notes from this PPT can be taken down in the Food Presentation, Styling and Garnishing work booklet. The work booklet also goes into detail on the differences between a garnish and a decoration; classic fruit, herb and vegetable garnishes; step-by-step methods for producing a range of garnishes; and all important tips for food presentation such as plate types, the ‘clock’, use of colour, height and avoiding symmetry. This task is perfect for Senior Food and Hospitality students who need to be thinking about and practicing plate presentation.

This Think-Tac-Toe game board provides three different levels of tasks for students to work through. Green tasks are labelled easy, orange tasks are moderate and red tasks are more in-depth and difficult. Students need to choose three tasks to make a tic-tac-toe row. The way the tasks are structured on the game board means students are unable to choose three easy tasks, they must select a range. Tasks include making a textiles related find-a-word to writing a fictional story around the ‘fibre to fabric’ theme to comparing and contrasting WW1 style clothing repair and mending. Scaffolds for all activities are included and can be allocated to students once they decide which tasks they want to work through. A perfect activity for a sequence of lessons left with a casual or relief teacher or for fun non-practical related lessons once the practical projects have been completed.

The design process is a tool that helps students (and designers) break down large projects into smaller, easier-to-manage stages. Students are given a design brief which identifies a problem or area of need and they work through the design process to research, create, prototype and evaluate a solution. This Strawberry Food Design task requires students to create a simple yet tasty recipe using strawberries to get consumers to buy more fresh strawberries to help farmers cope with the despair over excess waste, mass dumping and devastating price reductions due to unforeseen weather conditions, supermarket size requirements and the continued effects from the COVID lockdowns. Students are given a design situation and design brief. They are required to pull it apart to fully understand what they need to do and then work through the design process steps to produce a strawberry recipe and prototype that meets the design brief. This task can be used as a stand alone task or embedded into a food design unit.

Sometimes understanding the task words / HSC key terms in questions and knowing exactly what is required to answer the question can be a tricky thing for students to grasp. This task uses confectionery, chocolate and/or lollies (images or actual products) to demonstrate this. There are two components - an individual/pair task and a class task. You have the choice to use one or both tasks to develop their understanding of the terms. For the individual/pair task, provide students with a small chocolate bar each and use it to answer each of the questions, such as DESCRIBE the taste of the chocolate bar. Stimulus material incorporating the definitions of each task word, example ingredient lists, the process of making chocolate, descriptive sensory words and an article on the health implications of chocolate are provided to assist students with the more in depth questions that require additional research/knowledge. For the class task, use and display the images on each slide of the PowerPoint presentation to complete the tasks, such as IDENTIFY this item and PROPOSE the introduction of this confectionery at the school canteen. There is a confectionery list and an estimated price list if you would prefer to use the actual products for this component. Task Words/HSC Key Terms include: identify define describe explain discuss propose justify outline compare evaluate account recommend analyse

Needing a great festive end of the term/end of the year (depending on which hemisphere you are in!) Christmas cooking practical? This is a tried and true, family tested recipe that works perfectly for a decorated Gingerbread House to take pride of place on the Christmas table. Included in this file is the gingerbread recipe and the templates for a MINI Gingerbread House, COSY Gingerbread Cottage and a LARGE Gingerbread House. Keep the cooked gingerbread pieces in an airtight container for several days if needing to separate the practical into two or more sessions. The best way for students to use these templates is to trace them onto baking paper before cutting them out in the gingerbread, or, print a class set and laminate them for use year after year.

School and Faculty budgeting doesn’t always allow for an expensive online food management and ordering system to be used for practical cooking subjects. Especially if it’s a small to one teacher subject area. This Food Order MS EXCEL System folder provides the answer to those time consuming manual food orders. Download and unzip the folder to access an instruction sheet on where/how to save the food orders to a shared drive on the faculty computer system, instructions on how to use the MS EXCEL food ordering spreadsheet, an example of the Food Order spreadsheet in use, the Food Order Template spreadsheet (for you to SAVE AS and then fill in with your recipe quantities), instructions on how to use the MS EXCEL Food Order Summary spreadsheet, a Food Order Summary spreadsheet example, the Food Order Summary Spreadsheet Template and a MS Word shopping list template. All you need to do is add your recipe quantities to the DEMONSTRATION side of the Food Order spreadsheet and the formulas do all the calculations for you to convert the recipe from 2 serves to however many you need for your class! To adjust the formulas or number of serves required for the whole class, follow the instructions on the Food Order Template Instructions document. Once you’ve created a new food order for each recipe needed for all your classes for the week, input the whole class quantities into the Food Order Summary spreadsheet for the instant calculations required for the shopping list. Check your current stock levels in the pantry, cool room and freezer and only add what is needed for purchase onto the Shopping List. Put in your online shopping order or visit the local supermarket to purchase the necessary ingredients and you’re ready for the next week ahead! Once you’ve saved all your recipes onto separate food order spreadsheets, it’s super quick an easy to adjust the whole class quantities year after year after year; taking hours of work down to less than half an hour! 5 minutes tops to sort class quantities and the rest of the time to check stock and put in a shopping order (depending on how organised your storage areas are it might even take you less than half an hour!)

A major factor in any Vocational Education Training (VET) Hospitality course is the practical cooking component and the necessity to match appropriate recipes, skills and techniques to the Units of Competency covered throughout the course. This is a tried and tested Hospitality cookery recipe book with well over 120 recipes matched to units for the full Hospitality Kitchen Operations training package. Each recipe provides: a list of techniques covered portions clean up checklist recommended garnishes workflow templates Recipes are designed for one to two students maximum to ensure each member of the class is attempting each of the skills and techniques required. The introduction of the recipe book also supplies: a recommended way ‘Set Up Your Workstation’ diagram information on measuring oven temperature conversions description on the most effective way to clean and sanitise benchtops precision cuts and practice template meat doneness as well as the contents pages which lists each recipe and the techniques covered The back of the recipe book provides: Hospitality MasterChef Challenge lesson MasterChef score sheet Practical course feedback survey