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 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 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!

Restricted is a fun, fast-paced game where students must try to describe the AUSTRALIAN ANIMALS to their teammates without using the name, or words on the card (similar to Taboo). Basic Rules: Teams have 2 minutes to guess as many animals from the clues given to them as they can. The clue giver shuffles the cards and draws the top card. The opposing team sets a timer for 2 minutes. The clue giver gives as many words and phrases as they can think of - that don’t include the Restricted words! to help their teammates guess the animal. If the teammates guess correctly within the time frame, they get a point, and the clue giver draws another card. Play continues until the timer runs out. There is no penalty for incorrect guesses. After the 2 minutes, the opposing team plays. The first team to 10 points wins In the download, you receive: How to play instructions 34 pages that contain 40 playing cards for you to print on card-stock and cut out Please leave a review!

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!

Practice recognizing the names and the types of equipment used in textiles and sewing rooms. There are 18 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.

Help students understand how to increase and decrease the quantities of ingredients in a recipe. This worksheet provides the step-by-step instructions and formula to work out conversion factors, an example recipe conversion from 4 to 25 serves and information on converting measuring spoon & cup measurements to weight. Students then test our their new found knowledge with a Choc Chip Biscuit recipe. Great for introducing students to recipe modifications and batch-ups for catering events.

Herbs and spices are used in the culinary world to add colour, variety and unique flavours to food. Students need to know that all herbs and spices originate from plants. This research task gets students thinking about what part of the plant each herb or spice comes from. They discover the journey of vanilla from paddock to plate and will create a ‘how-to’ brochure for growing, harvesting and preparing their chosen herb or spice for use in the kitchen.

Wanting to make sure your students fully understand the recipe and know how to read it properly? This Reading A Recipe worksheet is perfect as a revision exercise or as a starter activity leading into their first recipe demonstration or practical lesson. Students are provided with an ‘easy brownie’ recipe that they use to answer questions on the components of a recipe, equipment requirements, recipe abbreviations, vocabulary and comprehension. To include a more hands-on approach, students or the teacher can be cooking the ‘easy brownies’ to provide visual assistance for the worksheet responses. The brownies make a tasty reward for those that participate and complete the worksheet!

Showcasing seven essential precision cuts used in the culinary world, this poster is a must-have for every aspiring chef and food tech student. This eye-catching colour poster can be printed A3 or A4, and features 7 visually engaging examples of precision cuts: Jardiniere Julienne Brunoise Macedoine Chiffonade Paysanne Mirepoix It includes a handy written description which details the appearance and dimensions each cut should have. Making it an invaluable visual aid that students can easily refer to while studying or engaging in hands-on practical kitchen experiences.

This textiles resource helps students understand how math concepts are related to real life. Students need to read through the information on circular skirts, sketch the pattern pieces and calculate the radius for task 1 & 2. Task 3 requires students to calculate bolts of fabric and Task 4 brings in their textiles designing skills. This worksheet is perfect for numeracy lessons, end of term lessons, as filler activities, no device/laptop lessons or for a casual/relief teacher lesson. Answer key is included.

Have you seen an uptake of students consuming energy drinks as their main form of everyday beverage? The energy drink market has seen unprecedented growth over the last 10 years and their popularity is continuing to grow, especially in our youth and adolescents. While there may be some positives to consuming the occasional energy drink, there are many short and long term health effects including addiction, anxiety, dehydration, fertility and heart issues. This poster provides an easy to read outline of some of the most major impacts energy drinks have on the human body. It includes the definition of an energy drink (in case your students like to argue why their energy drink isn’t an energy drink or isn’t bad for them!) as well as a QR code students can scan to view a cool, short, free YouTube video on ‘What if you only drank energy drinks?’ by the team from AsapScience whose aim is to make science make sense. The inspiration behind the creation of this poster came when one of my 15 year old students had a full-on meltdown and screamed it was the only thing she has to drink today and I was stopping her from hydrating (conveniently forgetting the cool filtered bubblers outside and the fact she’d just come in from break) because I asked her to tip her (just opened) large can of V down the sink because energy drinks are banned at our school (which she already knew!). For our students to live long and happy lives, we need to help them understand the importance of looking after their bodies (including what they put into it), and minimising their intake of energy drinks is one aspect we can help educate them on.

Food is one of the key aspects to understanding culture. It helps us identify where we are from and why and how we eat the foods we do. Today there are so many multicultural societies and foods that we have access to that have their origins in historical and traditional cultures. This can be contributed to cuisines borrowing traditional ingredients and methods from other cultures and incorporating them into our modern meals. This task provides students with a list of traditional foods and ingredients categorised into staple & grains, fruit & vegetables, meat & proteins, spices & herbs, and beverages consumed by the AZTECs, Ancient Egyptians, Ancient Greeks and Ancient Roman peoples. Students select a range of items to create a 3 course meal that they would want to eat if they were transported back to that particular era. There is also a short video clip associated with each culture to help students understand the type and styles of food eaten. Students then need to justify why they chose the particular foods/ingredients they’ve put into their 3 course meal, explain how the style of food differs from ours nowadays as well as identify which of the foods/ingredients they would or could incorporate into their daily diets. This is a great filler task for the end of a lesson or used as a homework task. Students can be tasked with creating a 3 course meal for each of the historical societies OR given the choice to select and complete a 3 course meal on one of the historical societies.

Needing a textiles task for a casual lesson, end of term filler or homework task? This Fabric & Textiles Online worksheet provides students with a range of questions and is divided into 3 components. The first part asks students to research types of textiles and fibres; the second part has students researching fabric types and their properties; and the third part examines apparel, clothing, customs and traditions related to cloth, how status impacts what people wear, colour significance and fashion. Students are provided with a list of recommended websites to help them get started with their research but are also required to locate appropriate sources to help them find answers to the remaining questions.

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!

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 images of different sports to demonstrate to students the differences in the task words. Each slide of the PowerPoint has a different sport image and different task word for students to write an answer to. For example ‘OUTLINE the fitness requirements to compete in this sport at Olympic level’ accompanied with the image of a swimmer. Task words increase in difficulty with the level of information required throughout the PPT. Display the presentation to class and work through it as a class, or print and provide as a handout to each student. This can be a great task to introduce task words to students or as a revision activity to ensure students are grasping the concepts. Task Words/HSC Key Terms include: identify define describe explain discuss propose justify outline compare evaluate account recommend analyse

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!

Be fully prepared for your parent teacher interviews by using this Conference template. Simply fill in how well the student follows directions, behaves, completes classwork, their latest assessment results and any other comments their parent needs to know. Keep the record of your parent interview in your class monitoring folder or photocopy and give the parent a copy to take home!

100 Words is a spelling game for children in grades 1-6 (can also be used for lower ability middle and high schoolers). This expansion pack incorporates the 601-1200 words from Oxford’s Sight List. As in the original game, words increase in difficulty from the top down. Top words are worth one point each, increasing in value up to 6 points for bottom words. The only equipment needed to play the game is the stack of cards and a dice. The expansion pack can be played as a stand alone game to the original or incorporated into the original game cards to increase difficulty for students. The file includes: Instructions Player score cards Solitaire game card 17 pages of game cards to print, cut & laminate (or print directly onto cardstock & cut). There are 6 cards to a page and 100 cards overall for the game 6 blank cards for teachers to incorporate their own class word banks/spelling lists into the game Please leave a review after purchase.

100 Words is a spelling game for children in grades 1-6 (can also be used for lower ability middle and high schoolers). It is based on the top 600 words in Oxford’s Sight List. The object of the game is to obtain the highest score (100 points) by spelling the most number of words correctly. There are a variety of ways that the game can be played - as a single player using the Solitaire Game Card or in groups where each player has their own Score Card. Words increase in difficulty from the top down. Top words are worth one point each, increasing in value up to 6 points for bottom words. The only equipment needed to play the game is the stack of cards and a dice. The file includes: Instructions Player score cards Solitaire game card 17 pages of game cards to print, cut & laminate (or print directly onto cardstock & cut). There are 6 cards to a page and 100 cards overall for the game 6 blank cards for teachers to incorporate their own class word banks/spelling lists into the game Please leave a review after purchase.