Motivate and encourage your students to revise each unit for the HSC with these bright and colourful competency reference sheets. Feedback from past high-achieving HSC students is that these sheets facilitated their learning of hospitality-specific knowledge toward achieving Band 5 and 6 results in Hospitality. These units have been linked with YouTube clips via QR Codes.
The NESA keywords appear regularly in NSW Education Standards Authority syllabuses, performance descriptions and examinations. Therefore, it is imperative to understand these terms to ensure students are answering each question in their HSC Examination correctly and avoid wasting time. Included in this pack is a 17-page booklet to review these key terms.
This pack is for the SIT20416 Certificate II in Kitchen Operations course.
The pack includes reference sheets for the following elective (focus area stream) units:
SITHCCC001 Use food preparation equipment (20 indicative hours)
SITHCCC005 Prepare dishes using basic methods of cookery (40 indicative hours)
SITHKOP001 Clean kitchen premises and equipment (10 indicative hours)
SITXFSA002 Participate in safe food handling practices (15 indicative hours)
Utilise these reference sheets for all stream focus areas of competency to increase your students’ knowledge of hospitality content. I use these in my classroom and believe these improve upon student bands in the HSC Examination if revised correctly.
This resource includes a booklet to revise each of the four units, which includes syllabus annotation activities to reflect on the process and impact on customers, worker, colleagues and the workplace. It also gives students the opportunity to reflect on knowledge and performance evidence to ensure they understand each dot point in the training package and NESA syllabi.
A sample weekly schedule has been included to help students prepare for high grades in HSC Hospitality Examination.
Resources included in this download:
Resource #1 – Teacher instructions
Resource #2 Reference sheet – SITHCCC001 Use food preparation equipment
Resource #3 Booklet – SITHCCC001 Use food preparation equipment others (10 pages)
Resource #4 Reference sheet – SITHCCC005 Prepare dishes using basic methods of cookery.
Resource #5 Booklet – SITHCCC005 Prepare dishes using basic methods of cookery (10 pages)
Resource #6 Reference sheet – SITHKOP001 Clean kitchen premises and equipment
Resource #7 Booklet – SITHKOP001 Clean kitchen premises and equipment (12 pages)
Resource #8 Reference sheet SITXFSA002 Participate in safe food handling practices
Resource #9 Booklet – SITXFSA002 Participate in safe food handling practices (12 pages)
Resource #10 – Weekly planner (blank)
Resource #11 – Sample weekly planner
Resource #12 – NESA Key term timeline workbook (17 pages)
This resource is paired well with the following units:
Includes 82 engaging activities for Food Technology students who finish their work quickly. These tasks reinforce skills that have been taught or give students a chance to think about some topics they will be learning about in their course. Simply print and laminate these cards to be used over and over again.
Perfect for classroom and casual teachers as an extension, time-filler or as a method to help other children who are struggling to complete their work.
Task cards are grouped using Bloom’s Taxonomy to differentiate when needed, they cover the following learning objectives:
This Prepare and serve espresso coffee unit of work supports the trainer/teacher to deliver effective, engaging and compliant classroom delivery. It provides students with the basic skills and knowledge required to prepare and present espresso coffees (caffe latte, cappuccino, espresso (short black), flat white, long black, piccolo latte, mocha, ristretto, short and long macchiato) in accordance with the training package elements of competency from Training.gov.au and NSW Education Standards Authority (NESA) Syllabi . Included in this unit are resources for your students to learn how to set up, operate, maintain and clean coffee equipment.
Great coffee doesn’t just happen, it takes vigorous training in the art of developing the perfect cup. Experts suggest the formula for the perfect espresso is 25% equipment, 25% coffee blend and 50% barista and therefore I have carefully developed these resources to educate students in this competency. This unit includes a variety of games (musical chairs, card games), experiments, posters, PowerPoint Presentation, infographics, checklists, YouTube clips, Standard Operating Procedures (SOPs), student work booklets and review questions with answers to assist you in your delivery. Key areas include the organisation and preparation of work areas, selection and grinding of coffee beans, extraction and monitoring quality of espresso, how to stretch and texturise milk, serving espresso coffee and cleaning espresso equipment.
This unit includes:
Resource #1 Program – Prepare and serve espresso coffee (18 pages), mapped against Training package knowledge and performance criteria and NESA syllabi.
Resource #2 Game – pin the numbers (equipment guidance)
Resource #3 Poster – Coffee bean comparison and production
Resource #4 Preservice Mise en place
Resource #5 Back flushing mark sheet
Resource #6 Literacy task – Coffee machine and grinder
Resource #7 Coffee loyalty cards – print 9 per page
Resource #8 Posters (8) – Espresso quality
Resource #9 Test extraction mark sheet
Resource #10 Coffee demonstration mark sheet
Resource #11 Unit PowerPoint presentation
Resource #12 Game – Musical chairs cards
Resource #12a Game instructions and printing
Resource #13 Name tags – student coffee samples
Resource #13a Printing tips
Resource #14 Infographic – Coffee Roasting
Resource #14a Printing tips
Resource #15 Standard Recipe Card (SRC) Coffees
Resource #16 SOP Coffee machine deep clean procedure
Resource #17 Milk study guide
Resource #18 Posters – Coffee machine tips
Resource #19 Game – Espresso (know your equipment)
Resource #19a Game instructions and printing tips
Resource #20 Numeracy Task
Resource #21 Posters (10) – Coffee types
Resource #22 Review questions
Resource #23 Review questions – answers
Professionally typed recipe books for Food Technology Years 7-12 & Hospitality Years 11-12.
All recipes include a picture and highlight the skills/ processes involved in each recipe. All recipes are portioned to be suitable for groups of 2 students. They are all budget-friendly and have been tried and tested over 5 years with students.
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