Food+Technology+5.5

toc =Coffee Club=

Practical Lessons - Click here to view all practical lesson information.
 * [[image:mss-stage5tas/coffee_club.jpg width="240" height="205"]] || [[image:mss-stage5tas/Coffee-Posters.jpg width="173" height="225"]] || [[image:mss-stage5tas/coffee.jpg width="210" height="206"]] ||

Food Service & Catering
media type="custom" key="12288666"

media type="youtube" key="dWZfDc8m928" height="315" width="560"

Food & Service Industry
media type="custom" key="12362596" Use the link below to help answer the activity questions. [|Chef Types & Roles]

What’s on the Menu?
Questions


 * 1) What is food Catering?
 * 2) What is food Service?
 * 3) How many establishments make up the food and service industry?
 * 4) What is the difference between a profit and a non-profit organisation?
 * 5) Read Case Study p. 182 Food technology First, complete questions.

Employment Opportunites in the industry
Watch the videos below at the end of the web page [|Video]
 * 1) Brainstorm in groups the requirements for working in food service and catering?
 * 2) Complete the table below on your worksheet.
 * **Examples of Back-of-house Careers** || **Examples of Front-of-house careers** ||
 * Kitchen hand || Food & beverage attendant ||
 * Catering assistant || Bar staff ||
 * Counter hand || Coffee Machine Operators/Barista ||
 * Sandwich hand || Customer service Assistant ||
 * Cook || Supervisor/Manager ||
 * Chef || Host ||



** Economic and Social value - **

 * of Food service and catering establishments **

The food and service industry is important to both the economy and social fabric of Australia. It provides thousands of jobs at varying levels of training and skills. The industry contributes to the economy, and offers employment to many Australians, as well as many people visiting on visas. Socially, the food and catering industry provides a service to the public allowing them to spend time with family, friends and work associates, and gives them an opportunity to meet people. The type of service differs from one establishment to the next. The economic status of the food service and catering industry has gone through many changes, with extreme growth and decline, particularly after the terrorist attacks has reduced international travel. However, many people see the value of spending time with people and as a result local food and catering establishments have blossomed. Increases in visiting cafes and restaurants could be due to - Increased disposable income - Increase in families with 2 adults working - Increase in child-free couples - A declining birth rate - Couples staring families at a later stage in their life - Busy lifestyles - An increased expected life span - Many people working longer into their retirement years - Many business deals completed in catering establishments - More adventurous eating habits

Task
1. Conduct a web search to investigate employment opportunities in the hospitality industry including remuneration and full time, part-time and casual work opportunities. [] [] [] []

2. Write an advertisement for a hospitality/food service industry job. Research qualifications, conditions, level of pay that are relevant to the particular area of employment.

3. Research the story of Matt Moran from kitchen hand to restaurant owner. [|Matt Moran - Aria]
 * media type="youtube" key="FEGf0jxa7gE" height="315" width="560" || media type="youtube" key="54fN0ORhTS4" height="315" width="560" ||


 * [[image:mss-stage5tas/milkshake.jpg width="250" height="250"]] || [[image:mss-stage5tas/mocktail.jpg width="250" height="250"]] || [[image:mss-stage5tas/mocktail_2.jpg width="218" height="250"]] ||

Designer Drink Task
**DUE - Thursday 23rd February** Design, plan & make an innovative drink suitable for a new menu at a Cafe in Sydney. Create an A5 size poster to be placed on tables in the cafe advertising the new drink. 1. Things to complete for the practical lesson:
 * List of ingredients
 * Time plan
 * Equipment List
 * Suitable presentation of the drink

2. Things to complete for the poster, (remember good use of colour and bold, legible text is important):
 * A creative name for the drink
 * A suitable price
 * A brief description
 * A picture


 * [[image:mss-stage5tas/coffee_advert.jpg]] || [[image:mss-stage5tas/milkshake_advert.jpg]] || [[image:mss-stage5tas/milkshake_2_advert.jpg width="260" height="387"]] ||

Task
Complete the following worksheet then copy the notes below


 * Occupational Health and Safety Act (OHS) 2000 NSW **
 * Aims to protect the health, safety and welfare of people at work.
 * Requirements must be met at all places of work in NSW.
 * For example maintaining places of work under their control in a safe condition and ensuring safe entry and exits.
 * Providing information, instructions, training and supervision necessary to ensure the health and safety of employees.
 * NSWWorkCover helps to enhance health and safety at work and advice, organise inspections, technical assistance.


 * Industrial Legislation **
 * NSW government encourages fairness and equity within the workplace.
 * Industrial relations act 1996 ensures workers know they are protected in their jobs.
 * It includes industry awards: same conditions for the one industry.
 * Enterprise agreements: a bargain between employer and trade union or employer and employee.

There are 2 forms of discrimination discriminated against if they could show they don’t need to be that tall to do the job.
 * Antidiscrimination legislation **
 * Prevents discrimination on the basis of sex, age, ethnicity, religion and/or disability.
 * 1) Direct: treated unfairly compared to someone else. I.e. A person is not employed because of your race.
 * 2) Indirect: a person may ask for an employee who is over 183cm tall, some ethnic groups and women may be indirectly

should be offered the job. Consumer rights and responsibilites
 * Equal Employment Opportunities principles **
 * EEO means if two people apply for the same job, the person who has superior experience, education and training

Types of Menus
A menu is a list of dishes written in the order that they are to be served. Menu's help to set the scene for the dining experience and should entice the diner to try dishes. All establishments develop their own style of presenting menus. Some will provide a new menu each day based on what is fresh and readily available, others will have a seasonal menu. Many restaurants also offer a 'specials' menu which changes regularly. Complete the following using the text book Food technology First page 193 - 196.
 * TASK**

media type="youtube" key="2d-eY6YLFBw" height="315" width="560"
media type="youtube" key="DrDDfx2TRoA" height="315" width="560" Snack foods are readily available and the choices are endless. Many snack foods are made for convenience and taste and have less emphasis on nutrition. The statistics for diet-related illnesses such as diabetes and obesity show an increase in the incidence of these. Some food companies have and continue to develop “healthier” snack foods for the market. Design and make a healthy snack food that has a low sugar, low fat or high fibre content that could be served in a café or coffee shop. Investigate foods available on the market that are low in sugar and fat or high in fibre. Make a list of these foods and their main ingredients.
 * Design Situation **
 * Design Brief **
 * Research **

Use the sites below to help get started: [] [] [] [] []

Persuasive Writing Task
**"**Food and beverage is a major industry sector for the Australian economy**".** Justify your response using your knowledge and references from this course.
 * Your Topic**

Useful links for reference material: [|Austrade:Food and Beverage] [|2009 Australian Food Statistics] [|Primeskills blog statistics] [|Australian Statistics] Upload your persuasive writing task to the Moodle link below [|Moodle]

**Menu Planning Considerations**
A menu is a list of dishes written in the order that they are to be served. Menus help to set the scene for the dining experience adn should entic ethe diner to try dishes. All establishments develop their own style of presenting menus. Some will provide a new menu each day based on wat is fresh and readily available, others will have a seasonal menu. Many restauarants also offer a 'specials' menu which changes regularly. Read through the class set of photocopied sheets on Menu Planning Considerstions and answer the questions provided.
 * TASK**

Catering for an Event

 * Watch the clickview video "Catering for an event and answer the following questions.

[|Banoffee Pavlova] [|Berrymisu] [|Ginger Creme Brulee]
 * Look at the following dessert recipes and complete the worksheet below.




 * Assessment Task 2**