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A great end of year or special occasion activity is the Recipe in a Jar numeracy and design task. Students are provided with the recipe to make an oat bickie/cookie in a jar and need to identify the equipment required, cost the recipe, determine a sale price if used for a fundraiser and then design a label and instructional swing tag for the gift recipient or community customer to turn their bickie in a jar into the actual final, edible product. There are two options for this task Option 1 - a Tech task, where students are allowed to use technology to cost the recipe based on prices from their local online supermarket and to design their label and swing tag. Option 2 - a No-Tech task where students use the included ingredient price catalogues to cost the recipe and the provided templates to design and create their instructional labels and swing tags

Needing a simple product that can be made in bulk for a fundraising event or a quick and simple cooking gift that students can make for that special person for a special day such as Mother’s day or Christmas? These recipes in a jar are perfect. Choose from a range of recipes for individual and bulk catering including: Thick Italian Hot Chocolate/Cocoa Hot Chocolate Stir Sticks Bickies/Cookies Brownies There are 6 recipe cards and matching gift tags to go along with them. Gift tags display the method for the recipient to turn their jar mixture into the delicious hot choc/bickie/brownie. Price tags are also on the gift tag document and ready for your prices to be added, making the fundraising set up quick and easy.

One of the biggest issues facing our students today is the all encompassing rabbit hole of social media, often to the detriment of their life, education, creativity and our subject area. One student in Australia is bucking the trend by avoiding social media and learning to crochet in her spare time, to the point she is now creating her own patterns and winning state competitions! This comprehension task is based on a news article about her journey to help show our students there is more to life than Facebook, Instagram, TikTok and any other online trend that will try to permeate its way into our every day lives. Students are given the article (with an accompanying link to a YouTube clip) and need to answer the related questions. This task can be done as an end of lesson filler, homework task or left with a casual/relief teacher.

Every good teacher knows that at the end of a unit or topic it is important to evaluate our teaching methods and reflect on how successful it was. Did our students meet the goals and outcomes we needed them to? Sometimes we forget to take our students perspectives into it. Did they actually learn what we wanted them to? and did they enjoy it? This end of unit reflection sheet is the perfect tool for any student in any subject to fill in at the end of any topic or unit. It asks 4 simple questions that will assist any teacher in finding out if their students understood the content, bonded with the teaching materials, resources, methods and if they actually enjoyed learning about the topic. There’s nothing more truthful than a student telling you what they hated about your class but this way it’s done in a constructive and valuable way.

In the Stage 5 Australian/NSW curriculum, Child Studies explores the broad range of social, environmental, genetic and cultural factors that influence prenatal development and a child’s sense of wellbeing and belonging between 0 and 8 years of age. The Preparing for Parenthood unit within the Child Studies subject has students examining the factors that influence an individual or couple’s decision to become a parent and the planning considerations that may take place. Their knowledge of the physical, social and emotional changes that parents experience during pregnancy is developed, including the skills which enhance their capacity to potentially manage and cope in this role in the future. Students also explore the various parenting styles and the qualities effective parents possess. This is a complete unit of work and includes: a Teaching & Learning Program outlining the outcomes students aim to achieve, teaching and learning activities matched to the student workbook and including all website links and YouTube video links used, resources needed as well as space for teacher registration Student Workbook which provides all the learning materials identified within the teaching program Differentiated Extension Task for students who are more advanced in the subject (could also be used as a homework task) Optional differentiated tasks for some of the workbook activities as well as the fact sheet referred to in the nutrition section of the workbook Assessment Task for life skills or support students Assessment Task for mainstream students to provide the teacher with a summative mark and evaluation of student learning at the end of the unit. Assessment Task Register so teachers know which students have been given the assessment task and who was away/need to catch up *The Teaching & Learning Program, Assessment Tasks and Assessment Task Register are provided in an editable MS Word/Google Docs format *The Student Workbook and Differentiated Task is provided in PDF format These resources are provided in a zipped folder. To access them, you will need to unzip the folder once it has been downloaded to your computer.

Sometimes you need a short video and research task to finish off a lesson, at the end of the day or as part of a lesson left for a casual/relief. This folder contains 4 mini video and research tasks. Watch the short video as a class, answer the multiple choice questions, complete the short response/research questions and finish off with a find-a-word. Tasks included: The Lifecycle of a Cup of Coffee The Science of Milk The History of Chocolate Why do we eat Popcorn at the Movies Tasks should take approximately 30-40minutes each to complete.

Many might not realise it but numeracy and math skills are an integral part of cooking. Chefs rely on math daily to convert units, scale recipes, and manage kitchen inventory and costs. Even the every day person benefits from knowing how to do basic culinary maths such as addition, multiplication, division, fractions, decimals and even percentages to cook amazing recipes at home. This workbook breaks down important kitchen math concepts, provides examples and has multiple exercises for students to complete. Activities range from: calculating shopping lists managing a food budget using discount codes adjusting and scaling recipes calculating fresh produce quantities comparing unit prices for the best deal adding Goods & Services Tax ratios; and combining liquid & dry ingredients Students don’t need to be good at math or have a mathematical brain to be able to understand and work through these exercises. It also provides a valuable real-life link from math in the classroom to using math in everyday life.

A working knowledge of laws governing the hospitality industry isn’t just a bonus piece of knowledge. Employees, managers and other staff members need to know about the various hospitality and over-arching business laws in order to avoid breaking them. Failing to follow local, state and federal laws can result in fines/penalties, lawsuits, negative publicity, even temporary or permanent business closure, all of which can be disastrous to a hospitality establishment. These posters outline all the required pieces of legislation hospitality workers and students need to know, in an easy to read poster format that outlines what it is/does and its objectives. Knowing and understanding the laws associated with the industry can provide students with a deeper understanding of the examined content as well as enabling them to be more professional when working out in the industry. Legislation covered includes: Food Act Food Regulations Food Standards Code Food Authority Environmental Health Officers Local Councils WHS Act WHS Regulations Safe Work Australia & NSW Codes of Practice Safe Work Inspectors Anti-Discrimination Act Fair Trading Amendment of the Australian Consumer Law Equal Employment Opportunity Privacy Act Fair Work Act RSA/RCG

Teachers and Education Specialists spend so much of their hard earned money on updating their resources for school and work each year. The end of the financial year/tax time then ends up becoming a complicated mess because you’re trying to remember what you’ve spent or digging through a large pile of receipts to work it all out. These TAX TIME spreadsheets make Tax Time easy! Tailored mainly to Home Economics, Family and Consumer Scientists and Technology & Applied Studies Teachers (but modified easily for other subjects!). Each time you purchase something related for school or work, input it into the relevant spreadsheet, let the formulas do the work for you and when it’s time to submit your tax information and work related deductions, simply input all the total costs from each spreadsheet into your tax form or provide each spreadsheet to your Tax Accountant and you’ve done your tax in no time! The Work-Related Spreadsheets included in this folder: Car logbook for work/school related travel Work related clothing/laundry Stationary Craft/Textiles Ingredients Educational Resources General School Expenses Computer Software & Accessories Phone & Internet Usage Industry Currency These spreadsheets can be used year after year! Simply unzip the main folder and in each sub-folder, create a new folder for each financial year to scan in your receipts - that way you’ll have all your costs in the spreadsheets and all your associated receipts in one spot. Make sure to add this purchase to your General School Expenses Spreadsheet to claim this as a deduction!

Working with The Sewing Teacher to bring more textiles resources to you! This resource is a Sewing Kit Checklist ready to hand to students so they can gather the required items to build their sewing kit before getting into the practical component of your class. It includes items such as: dressing making scissors tape measure dressmaker’s pencil pins spools of thread hand sewing needles universal sewing machine needles, and much more! As well as extra space for you to get them to write in any specific items they may need for use in your class. Once students have collected/purchased their sewing kit items, they will need a special holder that’s as individual as they are. That’s why there’s TWO introductory projects for students to complete as their introduction (or refresher!) to your sewing class which uses 1-2 fat flats (or fabric scraps). The first introductory project is a Zippered Box Pouch which has students measuring out their pattern template onto paper or pattern drafting material before covering the basic skills of pinning & cutting fabric, inserting a zipper, using a zipper foot, adding tabs for keyrings, straight and zigzag stitching, boxing corners and using a lining fabric. This project allows students to use any patterned outer fabric which is perfect for keeping track of who owns which sewing kit! The second introductory project is a matching wrist pin cushion that allows students to keep track of their pins while sewing their projects so they don’t end up all over the floor or around the sewing machine, thus eliminating the WHS issue of pins lost all around the room. This project overs basic skills such as drawing their pattern template (a simple rectangle!), pinning & cutting fabric, straight stitching, turning through, measuring & marking fabric, filling a pin cushion, hand stitching and sewing on velcro. Both projects include step by step instructions and photos to allow those more advanced students to move ahead more quickly!

Customer complaints are very much a part of working in the Tourism and Hospitality Industry. There is no way of preventing the odd complaint, but what can be avoided for both parties is the anguish in dealing with it. These worksheets provide essential information to students on WHY it is important to resolve customer complaints quickly and efficiently. It describes the HOW through the Seven Step Complaint Handling method in poster and flow chart format and provides a wide range of scenarios for students to role-play and determine the best course of action to resolve the problems presented in each situation.

School and Faculty budgeting is usually pretty tight for our practical subjects and many Head of Departments and Subject Leaders want to know how much our recipes are costing per class. This MS EXCEL spreadsheet does all the calculations for you! Simply download and unzip the folder to access the editable Recipe Costing Template, an example costed recipe and an editable price brochure on MS Word. Visit your local supermarket or the online website for it and adjust the prices of the items in the Price Brochure to suit where you live (and add even more regularly used items to tailor it to you if needed). Now SAVE AS the recipe template and adjust with the name of recipe to be costed. Once in the open spreadsheet, adjust the prices of the packaged ingredients based on your location, insert the weight of the packaged ingredient and how much of the ingredient needed for your class and the formulas will do all the work for you. You will get: the COST PER STUDENT OVERALL COST of the ingredient for the recipe TOTAL COST OF RECIPE batch for the class TOTAL COST FOR EACH STUDENT plus the COST PER SERVE Once you’ve saved all your recipes onto separate recipe costing spreadsheets, it’s super quick an easy to adjust the whole class quantities or prices year after year after year; taking hours of work down to less than 10 minutes! This Costing Template works fantastic with the Food Ordering System using MS EXCEL Spreadsheets product because you’ve already been given the calculations for the QUANTITY REQUIRED COLUMN from the Food Order Spreadsheet for the Recipe Costing spreadsheet!

School and Faculty budgeting doesn’t always allow for an expensive online food management and ordering system to be used for practical cooking subjects. Especially if it’s a small to one teacher subject area. This Food Order MS EXCEL System folder provides the answer to those time consuming manual food orders. Download and unzip the folder to access an instruction sheet on where/how to save the food orders to a shared drive on the faculty computer system, instructions on how to use the MS EXCEL food ordering spreadsheet, an example of the Food Order spreadsheet in use, the Food Order Template spreadsheet (for you to SAVE AS and then fill in with your recipe quantities), instructions on how to use the MS EXCEL Food Order Summary spreadsheet, a Food Order Summary spreadsheet example, the Food Order Summary Spreadsheet Template and a MS Word shopping list template. All you need to do is add your recipe quantities to the DEMONSTRATION side of the Food Order spreadsheet and the formulas do all the calculations for you to convert the recipe from 2 serves to however many you need for your class! To adjust the formulas or number of serves required for the whole class, follow the instructions on the Food Order Template Instructions document. Once you’ve created a new food order for each recipe needed for all your classes for the week, input the whole class quantities into the Food Order Summary spreadsheet for the instant calculations required for the shopping list. Check your current stock levels in the pantry, cool room and freezer and only add what is needed for purchase onto the Shopping List. Put in your online shopping order or visit the local supermarket to purchase the necessary ingredients and you’re ready for the next week ahead! Once you’ve saved all your recipes onto separate food order spreadsheets, it’s super quick an easy to adjust the whole class quantities year after year after year; taking hours of work down to less than half an hour! 5 minutes tops to sort class quantities and the rest of the time to check stock and put in a shopping order (depending on how organised your storage areas are it might even take you less than half an hour!)

Needing a great festive end of the term/end of the year Christmas cooking practical? This is a tried and true Gingerbread recipe that incorporates the lemon myrtle bush spice and works perfectly for this decorated Gingerbread AUSTRALIAN BUSH SHACK to take pride of place on the Christmas share table. Included in this file is the bush spice gingerbread recipe and the templates for the bush shack. Keep the cooked gingerbread pieces in an airtight container for several days if needing to separate the practical into two or more sessions. The best way for students to use these templates is to trace them onto baking paper before cutting them out in the gingerbread, or, print a class set and laminate them for use year after year. This Bush Shack is also a great addition to a cultural food unit and can be decorated in a more Aussie traditional, less festive way to fit in if needed.

In the Stage 5 Australian/NSW curriculum, Child Studies explores the broad range of social, environmental, genetic and cultural factors that influence prenatal development and a child’s sense of wellbeing and belonging between 0 and 8 years of age. The Conception to Birth unit within the Child Studies subject has students developing their understanding of the processes associated with reproduction, conception and birth. They examine each stage of pregnancy, and the support available to mothers as they experience physical and emotional changes when preparing for birth. Students also explore ways in which different cultures prepare for the birth of a child. This is a complete unit of work and includes: a Teaching & Learning Program outlining the outcomes students aim to achieve, teaching and learning activities matched to the student workbook and including all website links and YouTube video links used, resources needed as well as space for teacher registration Student Workbook which provides all the learning materials identified within the teaching program Differentiated Extension Task for students who are more advanced in the subject (could also be used as a homework task) Assessment Task to provide the teacher with a summative mark and evaluation of student learning at the end of the unit. This assessment task is a quiz. Answers are provided. Assessment Task Register so teachers know which students have been given the assessment task and who was away/need to catch up *The Teaching & Learning Program, Assessment Task and Assessment Task Register are provided in an editable MS Word/Google Docs format *The Student Workbook and Differentiated Assessment Task is provided in PDF format These resources are provided in a zipped folder. To access them, you will need to unzip the folder once it has been downloaded to your computer.

Students struggling to know what they want to do when they finish school? Do they know what they want to do but just aren’t sure about how to get there? Or how to improve their subject knowledge to get the best marks needed for their University or College application? This workbook breaks down the final school year (or any year!) into easy to manage steps including: Setting your yearly goal Planning your study schedule Removing all distractions Getting ahead at school Writing ‘to-do’ lists Learning the all important ‘task words’ Breaking down questions further Tips to revising content Each step provides students with a brief explanation of its importance, reasoning behind why to implement and then provides a FOR YOU TO DO task to get students seeing exactly where they are and what they need to do to achieve top results. Dotted throughout the workbook is inspirational quotes related to the content and FOR YOU TO DO tasks.

Time management can be a tricky thing for Hospitality students to understand and develop. Practising and writing workflows is one way. This task provides another way that gets students really thinking about each step in the recipe. Students are provided with three recipes, each portioned to one person, and the methods for each divided up on a separate page. Students need to read through each recipe and work out the order they would need to do each step for the three methods in order to be able to prepare, cook and present the entree, main and dessert at the same time. The recipes and individual steps can be laminated for re-use by the class/student later in the course or used with another cohort. Students can also be provided print outs of the recipes and each divided method to cut and paste onto a blank piece of paper in the order they think it should be. The recipes are simple enough that they can be used in a practical lesson or two to really allow students to know if they’ve got all their steps in the correct order or if they’ve made a mistake somewhere!

What is Military, Business Casual and Bohemian style clothing? What was the fashion like in the 1920’s, 60’s and early 2000’s? This worksheet provides students with a range of 6 clothing styles and 12 consecutive decades to research. Students are provided with a link to a specific website that discusses the identifying features, essential items, fabrics used, fabric care instructions and popular colours and accessories of each clothing style and decade identified on the worksheet. Students need to locate the appropriate information and rewrite it into their own words on the worksheet. This is a great filler lesson.

Along with hygiene, cleanliness and preventing cross-contamination when working in the kitchen; another essential aspect for students to understand is the danger zone and how long high-risk foods can be out safely in this temperature range before bacteria multiply to high enough levels for form a food poisoning risk. This pack contains 3 important Food Safety posters, displaying the following concepts: The Temperature Danger Zone - the specific temperatures that form the highest risk, where to keep hot foods hot and cold foods cold, and what happens to the bacteria in each temperature zone The 2hr 4hr Rule - showing how long potentially high-risk foods can be out of their appropriate storage conditions and in the danger zone, and what needs to happen with the food at each stage The Rate of Bacteria Replication and Growth - bacteria multiply every 20minutes! This poster shows students how many bacteria there would be every 20minutes until 4hrs and then after 6hrs, 9hrs and 12hrs. It shows the number if there was only one teeny tiny bacteria and if there was 1000 bacteria in our food before it was left out in the danger zone. This poster will get students thinking ‘I wonder how many bacteria are actually in my food before I start cooking with it…’ These posters can be laminated and displayed around the classroom or kitchen; or provided to students to assist with revision or developing an understanding of these important food safety concepts. A student who understands the importance of keeping food out of the danger zone is one who will keep their customers safe when working in the commercial kitchen.

One of the most important aspects of working in any kitchen is knowing how to reduce waste because not only does it help the profit margin but it also helps the environment. This comprehension task takes an article from a Hospitality industry magazine and demonstrates how several Australian pioneering chefs are leading the way for reducing food waste in their restaurants. This task will help students develop their understanding of the Source and Use Information on the Hospitality Industry unit of competency. This is a great homework task after a sustainability lesson or as part of a casual/relief lesson.