9 Hospitality 1
Weekly outline
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Kia ora and welcome to Y9 Hospitality.
My name is Mrs Hewlett and I will be your teacher this year. I am excited to get to know you all.
This week will be about getting to know each other and the food room.
IMPORTANT: The Google Classroom code for this course is wmek7zq. Please join now!
Success Criteria: I can/have...
name some interesting facts about another student and shared some about myself
know how to wash my hands properly
starting to get an understanding of what hospitality is
develop and understanding of the difference between Food Technology and Hospitality & Catering
understand the Design Process.
Activities:
1. Get to know -activity
2. Hand Wash activity
3. The Design Process and MHJC Great Akon
4. What is Hospitality and Catering ?
5. What is Food Technology ?
6. Technology Terminology - Key Terms see GC
Complete the above activities in class and record your answers on the doc in GC.
When in W7 - Handwashing activity
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Week 3
We will continue on our introductory activities from last week and move our focus to Codes Of Practice.
Codes of Practice we need to know to be able to work in the Foods room are:
Measuring
Kitchen Safety
Equipment
Dish washing
Hygiene
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Last week and for the next few weeks we will continue to focus on Codes of Practice.
Learning Intentions
We are exploring the Codes of Practice necessary for us to work in the Foods room to prepare and cook food.
Success Critera
I can /have participated in measuring activities in practical lessons
I can /have shown my understanding of using different measuring tools
I can / have correctly completed the Measuring activities
I can/ have correctly completed the Kitchen Safety activities
I can/ have participated in a workshop to be able to identify different kitchen tools / equipment and their use and care
I can/ have correctly completed the activity on GC on Dishwashing and demonstrated this in a practical lesson.
I can / have developed an understanding of the importance of hygiene for Food Handlers.
Activities:1. Pracitical lesson - Make Pizza Buns and show measuring skills.
2. GC - Piizza Buns - complete the activities - Measuring tools
3. Correctly complete the other Measuring activities on GC.
4. GC - Importance of hygiene for Food Handlers
5. GC - Kitchen Safety activities
6. Workshop - identify different kitchen tools / equipment and their use and care - correctly complete the activity sheet GC.
7. Activity on GC on Dishwashing and demonstrated this in a practical lesson.
Homework / Follow up activities:
Make sure all activities on our GC are completed and turned in on time.
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See Week 4 for Learning Intentions and Success Criteria.
We are cooking on Tuesday - Apple Roll Ups - see you in W7.
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See Week 4 for Learning Intentions.
Theory Tuesday.
Practical Thursday - Tempting Toasties.
Skills Focus on Thursday - knive skills/ using the grill/ oven safety/ hygiene.
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Focus - Food Hygiene Tips.
Preparation for next practical lesson - Muffins.
Recipe terminology.
See GC for activities.
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WEEK 8
EXPLORING
We are coming to the end of our Theory work on Codes of Practice now we need to put ii into practice ourselves in the Food Tech room in practical lessons.
Practical Lesson this week is Muffins.
Learning Intentions
We are learning how to make muffins using the Muffin mixing technique.
Success Criteria
I can /have watched the video on how to mix the liguid to dry ingredients
I can/have successfully made muffins that are golden in colour and are well risen and have a bumby top.
Activities
1. Watch the video on how to make muffins using the muffin mixing technique - see GC.
2. Work with a partner and make muffins.
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WEEK 9
EXPLORING
FOCUS
PLAN & DO
This week we continue to work on the Tucker for our Teachers Challenge introduced last Thursday in my absence.
Please see the Group doc on GC - there is one for each Whanau - we need 4 docs filled in for this part and a shopping list.
Your asssessment is No 4 the MAKE IT & EVALUATE IT - see same document GC but an Individual copy for the Assessment - No 4 Evaluating our outcome (food & event)
Learning Intentions
We are learning how to modify a recipe
We are learning to plan and organise an event
Success Criteria
I can/have completed the TFT booklet - Explore, Focus and Plan and Do.
I can/ have modified a recipe and tested it in my whanau group this week.
I can/ have created a shopping list for our planned event.
Acitvities
1. TFT booklet GC - Explore, Focus and Plan and Do.
2. Modify a recipe for testing it in my whanau group this week in W7 on Thursday.
3. Created a shopping list for our planned event - due Tuesday.
4. Tested the recipe on Thursday in W7.
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WEEK 10
Theory both lessons this week.
Main focus - event planning - everything organised for the event Tuesday Week 11. Cooking and presentation of TFT after school.
PLAN & DO
EVALUATIONLearning Intention/s
We are learning to Plan an event - considering the Design Brief and Specificiations.
Success Criteria
I / we have planned out the event - using the TFOT doc and the planning snake
I / we have allocated jobs for every one
I/ we have put in another shopping list for the event.
Activities
Complete work in TFOT doc on GC.
Complete Group Planning doc
Hand in shopping list for Week 11 cooking on Tuesday.
Assessment 1 - Evaluating our outcome - see new doc named individual on GC.
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WEEK 11
Tuesday - produce food for the event. Present the event. Take photographic evidence.
Thursday - complete the INDIVIDUAL TFOT doc Explore/ Focus/ Plan and Do ( you can use group notes)
EVALUATION - complete a full evaluation as per No 4 EVALUATION in the same doc. This part is INDIVIDUAL work and is your assessent 1.
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Welcome back to Term 2.
We will continue on our journey of creating some food for an event.
Main focus - event planning - everything organised for the event Thursday Week 3. Cooking and presentation of TFT after school.
Afternoon Tea for your Whanau teachers.Plan - Week 1 Tuesday - Preparing / recipe development and updating/ shopping list updating.
Thursday - Testing recipes or making Cheese Puffs.
Week 2 Tuesday & Thursday (Food hygiene & Food Safety) To support Assessment. Final shopping list completed.
Week 3 Tuesday - Prep for event
Thursday - Event - making food for our teachers in S4. After school - presenting the food/ serving/ appreciation
Week 4 Tuesday - in class support for Assessment. Use words bank GC. Use Food Hygiene & Safeety Practices 6a /6b GC to support Assessment.
Thursday - Theory
FRIDAY - Assessment due 3pm.
MHJC PLAN & DO
EVALUATION
Learning Intention/s
We are learning to Plan an event - considering the Design Brief and Specificiations.
Success Criteria
I / we have planned out the event - using the TFOT doc and the planning snake
I / we have allocated jobs for every one
I/ we have put in another shopping list for the event.
I/we have revisited the above criteria after we have trialled the recipe
Activities
Complete work in TFOT doc on GC.
Complete Group Planning doc
Hand in shopping list for Week 1 cooking on Thursday.
Assessment 1 - Evaluating our outcome - see new doc named individual on GC.
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Learning Intention/s:
We are learning to evaluate our outcome/event.
Success Criteria:
I can/have worked through the Teacher Help - Assessment prep doc with the teacher and my group on GC.
I can/have take notes on our discussion on my version of the doc on GC
I have then used this information to support my answers for my assessment.
Activity:
Using the Teacher Help support doc on GC work through how to gather data/information about your outcome/event and then use this to support your Assessment answers.
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Please see week 2.
Plus this week on Thursday you are making your food for your Tucker for our Teachers Challenge.
Assessment due Friday 3pm.
See rubric TAAB on the two docs on GC and MHO. Rubric will be set up on MHO shortly.
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Week 4
This is a short week - Y9 Rostered home so no class on Th
EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...our next challenge which is to make a meal for our mates using a baking mix (unpacking the Design Brief)
- We are EXPLORING... what knowledge and skills we will need to know/ be able to do to meet this challenge
Success Criteria:
I have/ can participated in class discussion unpacking the challenge - Meals for Mates.
I have/ can identify suitable finger food
I have/ can identified the knowledge and skills i will need to complete this challenge.
Activities:
1. Completed the introductory activity slide on GC.
2. Completed the activity on GC Food Safety
3. Upload Assessment 1
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Week 5
EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...our next challenge which is to make a meal for our mates using a baking mix (unpacking the Design Brief)
- We are EXPLORING... what knowledge and skills we will need to know/ be able to do to meet this challenge
Success Criteria:
I have/ can participated in class discussion unpacking the challenge - Meals for Mates.
I have/ can identify suitable finger food
I have/ can identified the knowledge and skills i will need to complete this challenge.
I can/ have made Pikelets with the baking mix
I can/have helped collate our class list of the knowledge and skills we need to cover in this challenge.
Activities:
1. Completed the introductory activity slide on GC.
2. Completed the activity on GC Food Safety
3. Tuesday - cooked Pikelets using the Baking mix
4. Completed the Pikelet activities on GC.
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...our next challenge which is to make a meal for our mates using a baking mix (unpacking the Design Brief)
- We are EXPLORING... what knowledge and skills we will need to know/ be able to do to meet this challenge
Week 6 - we only have 1 session this week due to TOD on Thursday. Cooking next is Tuesday 14th Session 3 W7.
Learning Intention:
- We are EXPLORING... what knowledge and skills we will need to know/ be able to do to meet this challenge
I can/have read the reference information on Cooking Methods and completed the activity slides.
I can/have identfied and defined the different Cooking Methods and found a picture to give an example.
I can/have prepared for our next cooking lesson - read recipe/ participate in class discussion - Cinnamon Scrolls
Activities
1. Read the information / reference pdf in the GC - Cooking Methods
2. Complete the activities slides show.
3. Read and participate in discussion - Cinnamon Scrolls
4. Extension: Go back and read over our notes on Measuring and how to measure correctly from Term 1.
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See week 6
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Learning Intentions
We are learning... to focus on how we can use the baking mix to create different products
Success Criteria:
I can/have cooked using the Baking mix - Pikelets, Cinnamon scrolls, Savoury Muffins
I can /have completed activities on Cooking Methods/ Baking Methods/ Washing up
Activities:
1. Complete the activities on GC on Cooking Methods/ Baking Methods/ Washing Up.
2. Cook the 3 recipes in class
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FOCUS / ARONGA learning intentions:
- We are FOCUSING...so we can develop our own recipe that uses the Baking Mix
- We are FOCUSING... so we can select the new ingredients for our recipe and in the correct amount
See Week 8 - extra practical this week due to Ms Roodt not using W7.
Success Criteria:
I can /have participated in practical cooking lessons making Pikelets, Savoury Muffins, Cinnamon Scrolls and Pizza to experment with using the baking mix.
I can/have listed different ideas for modifying the 4 basic recipes to make a new food for our Meal for Mates.
I can/have created a mini pizza using the Baking Mix
Learning Activities:
1. List ways you could modify the 4 recipes - see activity on GC
2. Completed the planning activities on GC. Write up your recipe in the correct format and with the correct ingredient measurements.
3. Submit a shopping list on our spreadsheet for ingredients for Week 1 practical.
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See week 9
Tuesday - Practical - using the Baking Mix to make a pizza base.
Thursday - Planning for Term 3 Week 1 practical - shopping list handed in. Recipe printed off ready to make.
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING... so that we can produce a food product suitable for our event.
- We are PLANNING...so that we can share our food with our friends for our event
- We are making ....so that we can prepare and practice making food products correctly using the correct codes of practice
- We are making .. our food product so that we can improve its quality by modifying the recipe - using our knowledge about Function of Food ingredients.
Success Criteria:
I can/have looked at food ingredient used in baking and their functions
I can /have prepared our recipe with my group, making modifications to improve your product
Activities:
1. Participation in food practical lessons
2. Complete activity doc on GC - Food ingredients and their functions.
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING... so that we can produce a food product suitable for our event.
- We are PLANNING...so that we can share our food with our friends for our event
- We are making ....so that we can prepare and practice making food products correctly using the correct codes of practice
- We are making .. our food product so that we can improve its quality by modifying the recipe - using our knowledge about Function of Food ingredients.
Success Criteria:
I can/have looked at food ingredient used in baking and their functions
I can /have prepared our recipe with my group, making modifications to improve your product
Activities:
1. Participation in food practical lessons
2. Complete activity doc on GC - Food ingredients and their functions.
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING... so that we can produce a food product suitable for our event.
- We are PLANNING...so that we can share our food with our friends for our event
- We are making ....so that we can prepare and practice making food products correctly using the correct codes of practice
- We are making .. our food product so that we can improve its quality by modifying the recipe - using our knowledge about Function of Food ingredients.
Success Criteria:
I can/have looked at food ingredient used in baking and their functions
I can /have prepared our recipe with my group, making modifications to improve your product
Activities:
1. Participation in food practical lessons
2. Complete activity doc on GC - Food ingredients and their functions.
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING... so that we can produce a food product suitable for our event.
- We are PLANNING...so that we can share our food with our friends for our event
- We are making ....so that we can prepare and practice making food products correctly using the correct codes of practice
- We are making .. our food product so that we can improve its quality by modifying the recipe - using our knowledge about Function of Food ingredients.
Success Criteria:
I can/have looked at food ingredient used in baking and their functions and completed the activities
I can /have prepared my recipe with my group, making modifications to improve your product
Activities:
1. Participation in food practical lessons
2. Complete activity doc on GC - Food ingredients and their functions.
3. Listen to teacher talk on Assessment 2.
4. Start work on Assessment 2 - Task 1.
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING... so that we can produce a food product suitable for our event.
- We are PLANNING...so that we can share our food with our friends for our event
- We are making ....so that we can prepare and practice making food products correctly using the correct codes of practice
- We are making .. our food product so that we can improve its quality by modifying the recipe - using our knowledge about Function of Food ingredients.
Success Criteria:
I can/have looked at food ingredient used in baking and their functions and completed the activities
I can /have worked with my group to find a food that will be suitable to make for our event
I can /have prepared my recipe with my group, making modifications to improve your product
Activities:
1. Participation in food practical lessons - finding a food product that will be suitable for this event.
2. Complete activity doc on GC - Food ingredients and their functions.
3 Start work on Assessment 2 - Task 1.
4. Hospitality Tips - complete in class workshops.
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Week 6
PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING... so that we can produce a food product suitable for our event.
- We are PLANNING...so that we can share our food with our friends for our event
- We are making ....so that we can prepare and practice making food products correctly using the correct codes of practice
- We are making .. our food product so that we can improve its quality by modifying the recipe - using our knowledge about Function of Food ingredients.
See Week 5. Assessment 2 and practical lesson.
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Week 7 & 8
PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING... so that we can produce a food product suitable for our event.
- We are PLANNING...so that we can share our food with our friends for our event
- We are making ....so that we can prepare and practice making food products correctly using the correct codes of practice
- We are making .. our food product so that we can improve its quality by modifying the recipe - using our knowledge about Function of Food ingredients.
See work Week 5 - Assessment and event planning.
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Week 7 & 8
PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING... so that we can produce a food product suitable for our event.
- We are PLANNING...so that we can share our food with our friends for our event
- We are making ....so that we can prepare and practice making food products correctly using the correct codes of practice
- We are making .. our food product so that we can improve its quality by modifying the recipe - using our knowledge about Function of Food ingredients.
MIssed class due to SLC Day.
See work Week 5 - Assessment and event planning.
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Week 9
PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING... so that we can produce a food product suitable for our event.
- We are PLANNING...so that we can share our food with our friends for our event
- We are making ....so that we can prepare and practice making food products correctly using the correct codes of practice
- We are making .. our food product so that we can improve its quality by modifying the recipe - using our knowledge about Function of Food ingredients.
Tuesday - Cooking Cheese Savouries
Thursday - Event preparation and planning
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Students mustMark as done
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Week 10
PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING... so that we can produce a food product suitable for our event.
- We are PLANNING...so that we can share our food with our friends for our event
- We are making ....so that we can prepare and practice making food products correctly using the correct codes of practice
- We are making .. our food product so that we can improve its quality by modifying the recipe - using our knowledge about Function of Food ingredients.
Tuesday - event prep.
Thursday - cooking for the event - event lunch time.
Assessment 2 is due Thursday 5pm.
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Welcome back to school after your break.
Our focus this week is to make sure that everyone has finished off all our Meals for Mates activities on GC.
Submitting all these activities for marking.
Our new task is work out a budget for our event. So we will work backwards and see if we can work out what it cost to run it and if we were charging people to attend this event - what we would need to charge them to make a profit.
Learning Intention:
We are learning how to work out an estimate of how much this function cost to put on.
Success Criteria:
I can/have listed/brainstormed all the things/costs that we need to add into our budget.
I can / I have written them up as a budget for the number of people we had on the day 35 people approx.
I can/have got a copy of each of the recipes that were cooked and I have estimated the cost for the amount produced on the day and added this to the budget (Maybe each group can do this for each other and share) So this is down to things like 1 T of an ingredient and an approximated cost.
I can /have worked as part of a group and worked out the costs going out and what the total spent was and how much we would need to charge people to come to this event if we did it again.
I can/have looked at the cost and worked out ways to make it cheaper and see if you and your group can bring the cost down.
Activities:
1. List/brainstorm all the things/costs that we need to add into our budget.
2. Write them up as a budget for the number of people we had on the day 35 people approx.
3. Get a copy of each of the recipes that were cooked and estimate the cost for the amount produced on the day and add this to the budget (Maybe each group can do this for each other and share) so this is caluculated down to things like 1 T of an ingredient and an approximated cost.
4. Work as part of a group and work out the costs going out and what the total spent was and how much we would need to charge people to come to this event if we did it again.
5. Look at the cost in No 4 and work out ways to make it cheaper and see if you and your group can bring the cost down. Each group is to share /pitch how they think they could make more profit out to running this event.
Be prepared to share your budget and calculations/workings out with the class as we will be challenging YOU and each group to see who can get the most profit.
Have fun and make some money !!!!
Due for presenting on Thurdsday Week 1.
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We are continuing on Week 1's Learning Intentions.
Tuesday - Cooking Burfi
Thursday - Finishing Week 1's work - Meals for Mates budgetting - how might we make more profit when catering.
- Hygiene Scenerios.
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This week we are starting our look into Celebrations.
EXPLORING and FOCUSING....
Tuesday - Hygiene Sceneriios and Celebrations
Thursday - Cooking - Samoan Chop Suey
Learning Intenrions:
We are learning about the different Celebrations that people celebrate and typical foods shared
We are learning about the tips to be aware of when running an Celebratory Event ( Food and Kitchen and Personal Hygiene / Food storage, preparation, service)
Success Criteria:
I can / have identified Celebrations that are celebrated.
I can/ have nvestigated a celebration of my choice and the typical foods served.
I can/have identified the tips to be aware of when running an Celebratory Event ( Food and Kitchen and Personal Hygiene / Food storage, preparation, service)
Activities:1. Complete 1 x Hygiene Scenerio each lesson.
2. Work through the work sheet - Hospitality & Catering for Celebrations.
3. Cook a recipe from different Celebrations in your Practical lesson - Burvi week 2/ Chop Suey week 3.
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This week we are starting our look into Celebrations.
EXPLORING and FOCUSING....
Hygiene Sceneriios and Celebrations
Learning Intenrions:
We are learning about the different Celebrations that people celebrate and typical foods shared
We are learning about the tips to be aware of when running an Celebratory Event ( Food and Kitchen and Personal Hygiene / Food storage, preparation, service)
Success Criteria:
I can / have identified Celebrations that are celebrated.
I can/ have nvestigated a celebration of my choice and the typical foods served.
I can/have identified the tips to be aware of when running an Celebratory Event ( Food and Kitchen and Personal Hygiene / Food storage, preparation, service)
Activities:1. Complete 1 x Hygiene Scenerio each lesson.
2. Work through the work sheet - Hospitality & Catering for Celebrations.
3. Cook a recipe from different Celebrations in your Practical lesson - Burvi week 2/ Chop Suey week 3/ Week 4 - not in W7/ Week 5 CATS/ Week 6 Thursday should be cooking Apple Pies.
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This week we finishing of our work at different Celebrations and sharing these in class.
EXPLORING and FOCUSING....
Hygiene Sceneriios and Celebrations
Learning Intenrions:
We are learning about the different Celebrations that people celebrate and typical foods shared
We are learning about the tips to be aware of when running an Celebratory Event ( Food and Kitchen and Personal Hygiene / Food storage, preparation, service)
Success Criteria:
I can / have identified Celebrations that are celebrated.
I can/ have nvestigated a celebration of my choice and the typical foods served.
I can/have identified the tips to be aware of when running an Celebratory Event ( Food and Kitchen and Personal Hygiene / Food storage, preparation, service)
Activities:1. Complete 1 x Hygiene Scenerio each lesson.
2. Work through the work sheet - Hospitality & Catering for Celebrations.
3. Cook a recipe from different Celebrations in your Practical lesson - Burvi week 2/ Chop Suey week 3/ Week 4 - not in W7/ Week 5 CATS/ Week 6 Thursday should be cooking Apple Pies.
4. Working in pairs - choose one of the Celebrations and identify the tips to be aware of when running a Celebratory Event ( Food Hygiene/ Kitchen Hygiene / Personal Hygiene / Food storage, Food Preparation, Food service). Reference to be made to the 6 areas bolded in brackets above.
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WEEK 7
This week we finishing of our work at different Celebrations and sharing these in class.
EXPLORING and FOCUSING....
Hygiene Sceneriios and Celebrations
Learning Intenrions:
We are learning about the different Celebrations that people celebrate and typical foods shared
We are learning about the tips to be aware of when running an Celebratory Event ( Food and Kitchen and Personal Hygiene / Food storage, preparation, service)
Success Criteria:
I can / have identified Celebrations that are celebrated.
I can/ have nvestigated a celebration of my choice and the typical foods served.
I can/have identified the tips to be aware of when running an Celebratory Event ( Food and Kitchen and Personal Hygiene / Food storage, preparation, service)
Activities:1. Cook a recipe from different Celebrations in your Practical lesson - Burvi week 2/ Chop Suey week 3/ Week 4 - not in W7/ Week 5 CATS/ Week 6 Thursday should be cooking Apple Pies.
2. Working in pairs - choose one of the Celebrations and identify the tips to be aware of when running a Celebratory Event ( Food Hygiene/ Kitchen Hygiene / Personal Hygiene / Food storage, Food Preparation, Food service). Reference to be made to the 6 areas bolded in brackets above. Share this to the team for feedback e.g. if we were catering for this function -these are the tips we would need to remember.
You will need a Business name.
You will need a Menu to reference your tips to.
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