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
- 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
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