Let’s visit Cove, a virtual dining experience to inspire students learning on a digital platform!
This resource was developed to inspire students and take them on a fine dining video learning adventure. Whilst we cannot visit fine dining restaurants currently due to COVID-19, many of our students may not have access or opportunity to visit such an establishment at the best of times. So, let’s take them there digitally so they may engage with beautifully presented foods and the impact of the food service and catering industry on society.
This resource contains a link to a video created to enable students to feel as if they are dining at Cove Virtual Restaurant.
The video walks students through some 5-star reviews describing the physical properties of 3 different Michelin Star dishes. Students then ‘enter’ the restaurant, are ‘seated’ by the waitress, shown the menu and ‘served’ six courses.
Students can then fill in the 10-page student work sheet at their own pace which addresses 4 outcomes and 14 dot points across 7 focus areas. It is a rich literacy outcome task which includes metalanguage examples and learning intentions and success criteria.
This resource includes a mapping grid so that teachers may see where outcomes and dot points are being worked towards. This will assist in this unusual environment when assessing and reporting on student progress can be difficult. It also includes task feedback guidelines to streamline the marking process.
The worksheets can be completed on a digital platform and includes Word and PDF formats so you may choose how to share them with students. Activities may also be printed out for students to work on if this is preferred.
Stage 5 Food Technology Syllabus 2019
FT5-3 describes the physical and chemical properties of a variety of foods
FT5-8 collects, evaluates, and applies information from a variety of sources
FT5-9 communicates ideas and information using a range of media and appropriate terminology
FT5-12 examines the relationship between food, technology, and society
Food in Australia:
Food Selection and Health:
Food Service and Catering:
Food for Specific Needs
Food for Special Occasions
Australian Curriculum – Design and Technologies
Year 7 & 8
Year 9 & 10
Investigate and make judgements on how the principles of food safety, preservation, preparation, presentation and sensory perceptions influence the creation of food solutions for healthy eating (ACTDEK045)
Resource Type: Digital Resource, PDF, Word Document, Video
Digital File Type: PDF (Acrobat) Document File, Microsoft Word Document
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