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.

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.

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.

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.

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.

The functional properties of food describes how ingredients behave during preparation and cooking; and how the finished product is affected in terms of how it looks, tastes and feels. This Functional Properties of Food task consists of a match-up activity where students are required to match the term to its definition (cut and laminate for re-use or provide copies to students to take home), and an extension worksheet where students are required to include the definition but add examples of the functional property as well as the factors that affect it. This extension worksheet is a great optional activity for those more advanced students or can be used as a homework task. This task is a great revision activity to determine how well students are understanding the content covered in class or used for revision in the lead up to exams and assessments. Answers are included.

This Kitchen Equipment BINGO set of cards is a great start of the term, end of the term and all round revision activity to help reinforce kitchen terminology. It comes with a Bingo Caller Card (print 2 copies!) and 18 different student playing cards. Laminate for re-use.

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 yet another Melbourne Food Manufacturer/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.

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

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.

In the Stage 5 Australian/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 Play and the Developing Child unit within the Child Studies subject has students investigating and experiencing different types of play-based learning which contribute to the positive development of children. They assess a range of play choices, environments and activities in terms of learning, suitability, sustainability and safety. 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 assessment task has students create a presentation on their favourite childhood toy. There is also a Life Skills assessment task for Support students who are not capable of attempting components of the mainstream assessment task. This task has students produce ‘rules’ for a range of games they could play with children in an early childhood setting 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 Tasks and Assessment Task Register are provided in an editable MS Word/Google Docs format *The Student Workbook and Differentiated Assessment Task 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.

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.