Kitchen Efficiency – Organisation is KEY!

Description

In this unit of work, students will develop sound knowledge, skill and understanding around a variety of areas.

Videos and booklet key areas:

• Kitchen organisation and operation
• Food preparation
• Workflow
• Portion control and avoiding waste
• Knife skills and safety
• Commercial kitchen equipment
• Cooking methods
• Food presentation and delivery

In addition to this you will have access to a number of Standard Recipes Cards – including numeracy tasks to adjust portions to meet function requirements, sample workflows and activities around completing these and a few entertaining hospitality videos to keep your students engaged.

Plus, some sample Standard Operating Procedures (SOP) for kitchen clean up and coffee pre-service check list. These can be printed on A3 paper and laminated to put up in your classroom.
This unit of work can be delivered by a trained teacher or it is explicit enough to leave for a casual teacher to take while you are absent.

ZIP File Type: PDF (Acrobat) Document File and Word documents

 ZIP Downloadable File Size: 1.3 MB | 30 pages

Copyright information:

Purchasing this product grants permission for use by one teacher in his or her own classroom. If you intend to share with others, please purchase an additional pack.

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