INFORMATION FOR STUDENTS

Technology & Enterprise

10 CAFÉ CULTURE

Rational

This unit concentrates on the individual’s knowledge and understanding of the traditional formal course menu and how it has been modified in today’s society. Students will theoretically and practically discover the 10 courses throughout the Semester and how they can be applied in the family and within the food industry at restaurants and cafés.

Students will study the following content:

Understand and use the traditional formal menu.
Recognise and discuss why it has been changed and modified throughout history.
Explain the factors needed for menu planning and meal presentation.
Demonstrate how to prepare equipment and materials for a dinner party at home or within a restaurant or cafe.
Plan, prepare and serve food and beverages for a cocktail party.
Prepare and taste a range of popular soups available at cafes.
Select and prepare different seafood dishes and sauces that compliment meals.
Investigate various meat and poultry dishes and the principles of cookery/preparation.
Research different types of vegetarian diets and the nutritional requirements.
Prepare and taste vegetarian meals, salads and vegetables that are popular at cafes.
Recognise the difference between sweets and desserts and examples for each.
Prepare and taste desserts from the different categories.
Design and create own dessert from a range of ingredients.
Discover and experiment making different hot/cold beverages that are served at cafes.
Taste and appreciate the variations in cheeses across the world.
Recognise the many cultures within Australia and how the traditions, customs, beliefs and values may affect menu planning and food.
Prepare and serve food for gifts and celebration foods.

OUTCOMES

Outcome 1: Technology Process

Students apply a technology process to create or modify products, processes, systems, services or environments to meet human needs and realise opportunities.

(T & E: Out 1)

Outcome 2: Materials

Students select and use materials that are appropriate to achieving solutions to technology challenges.

(T & E: Out 2)

Outcome 3: Technology Skills

Students apply organisational, operational and manipulative skills appropriate to using, developing and adapting technologies.

(T&E: Out 6)

Order of Lessons may vary depending on when holidays and celebrations that occur during the term.

See term outline

WEEK/ LESSON	LEARNING OUTCOMES	WEEKLY CONTENT	ASSESSMENT	RESOURCES
1.1	Outline and requirements of course. Class rules Identify basic food hygiene practices. Explain why safety is important when handling equipment.
1.2	Skills Revision	Skills Revision Students prepare Mini Savory Muffin		Recipe
1.3#	Define menu Understand and use the traditional formal menu. Recognise and discuss why it has been changed and modified throughout history. Define types of menu’s Ala carte, table d’hôte, degustation, buffet.	What are Cafes? Y-chart Where have today’s menu come from 10 courses to 3 courses. Why? What were the courses? Types of Menu’s FTF p193 – 196 Ala carte, table d’hôte, degustation, buffet.		What are Cafes? Y-chart Types of Menu’s FTF p193 - 196
2.1	Plan, prepare and serve food and beverages for a cocktail party.	Choosing Hors d’oeuvres/Appetizers/ Starter CTAC p128 – 134 Students prepare Antipasto Platter		Recipe CTAC p128 – 134
2.2	Prepare a range of garnishes Prepare a range of non alcoholic cocktails	Preparing garnishes Non alcoholic cocktails demonstration		Recipe
2.3	Define soup List types and give examples a range of popular soups available at cafes List the qualities of a good soup	Soup Theory Soups served in a cafes Look at menu’s from cafes		Recipe CAW p112-114 CTAC p140 - 146
3.1	Prepare and taste a range of popular soups available at cafes	Students prepare minestrone soup or a variety of vegetable soups & Garnish Accompliments Garlic Bread		Recipe CAW p CTAC p
3.2	Define Values and attitudes to food	Define Values and attitudes to food and how they influence food. Values and beliefs in food Food Habits and attitudes Social factors Economic and political influences on food availability Production of food		9 square
3.3	Prepare and taste vegetarian meals, salads and vegetables	Students prepare a range of popular café salads- Caesar salad Salad niscose		Recipe FTF p 225- 228 CAW p 243 CTAC p 224-226
4.1	Plan an entrée and beverage suitable to be serve at a dinner/café Determine what the difference is between an entrée and a main course.	Teacher explains the difference between entrees and main. Portion control – serve sizes Students plan an entrée and beverage for assessment 1
4.3	Select and prepare different seafood dishes and sauces that compliment the meal.	Students prepare Russian fish pie . Teacher spot dem roux sauce		Design Brief Assessment 1
5.1	Plan an entrée and beverage suitable to be serve at a dinner/café	Students prepare own entree		Recipe
5.2		Assessment 1 Library – research for assignment
	Plan an entrée and beverage suitable to be serve at a dinner/café	Student to prepare drink to accompany their entree
6	Investigate various meat and poultry dishes and the principles of cookery/preparation	Students prepare Beef or lamb (Class choice)		Recipe

6.3	Investigate various meat and poultry dishes and the principles of cookery/preparation	Students prepare Roast lemon chicken and Mediterranean vegetables (marinate chicken lesson 1, cook lesson 2 )
7.1	Investigate various meat and poultry dishes and the principles of cookery/preparation	Students prepare Roast lemon chicken and Mediterranean vegetables (marinate chicken lesson 1, cook lesson 2 )
	Plan an entrée and beverage suitable to be serve at a dinner/café	Students write evaluation for Task 1 and hand in

8	Prepare and taste vegetarian meals, salads and vegetables Research different types of vegetarian diets and the nutritional requirements. Prepare and taste vegetarian meals, salads and vegetables that are popular at cafes	Teacher discuss vegetable dishes and Sauces Theory Crepes and sauce demonstration
	Prepare and taste vegetarian meals, salads and vegetables	Students prepare meal using selected ingredients
	Prepare and taste vegetarian meals, salads and vegetables	Students prepare meal using selected ingredients
#	Recognise the many cultures within Australia and how the traditions, customs, beliefs and values may effect menu planning and food. Prepare and serve food for gifts and celebration foods	Students prepare a gift suitable for
#	Prepare and serve food for gifts and celebration foods	Students prepare a gift suitable for EASTER
1	Recognise the difference between sweets and desserts and examples for each. Microwave Cooking Dessert types	Teacher Demonstration of Chocolate Self-saucing Pudding –Students taste
	Prepare and taste desserts from the different categories	Students prepare Chocolate self saucing pudding
	Prepare and taste desserts from the different categories	Students prepare a Chocolate Mousse
2	Design and create own dessert from a range of ingredients	Students plan Assessment Task 3 Dessert Task	Assessment Task 3	Design Brief Assessment 3 Assessment Task 3
	Prepare and serve food for gifts and celebration foods	Students prepare a gift for Mothers Day Mini Rich fruit cake
	Prepare and serve food for gifts and celebration foods	Package mini fruit cakes appropriately .
3	Prepare sweet pastry desserts	Students prepare Sweet Pastry Tart / Pie
	Prepare sweet pastry desserts	Students prepare Tart filling of their choice.
		Students prepare
4	Discover and experiment making different hot/cold beverages	Beverage Tasting
	Discover and experiment making different hot/cold beverages	Beverage Tasting Coffee Van visit
	Design and create own dessert from a range of ingredients Prepare and taste desserts from the different categories	Students prepare Assessment Task 3	Assessment Task 3	Assessment Task 3
5		Students evaluate Assessment Task 3
	Taste and appreciate the variations in cheeses across the world	Teacher conducts a cheese tasting foe students providing a variety of Cheese Types and garnishes and Tasting
	Prepare a cheese dish suitable to include in a formal menu Recognise the many cultures within Australia and how the traditions, customs, beliefs and values may effect menu planning and food.	Students prepare soufflé or Chinese omlette
6	Design and create own dessert from a range of ingredients	Students prepare a Surprise Dessert from a limited list of ingredients Serving	Assessment Task 4	Design Brief Assessment 4 Assessment Task 4
	Design and create own dessert from a range of ingredients	Surprise Dessert Serving/Evaluation	Assessment Task 4	Assessment Task 4
	Design and create own dessert from a range of ingredients	Students prepare Meringue/pavlova
7	Design and create own dessert from a range of ingredients	Student fill pavlova
	Food Labelling and Packaging Theory	Food Labelling and Packaging Theory
8	Recognise the many cultures within Australia and how the traditions, customs, beliefs and values may effect menu planning and food.	Students decide on own Food for Gifts Food Order
	Prepare a biscuit suitable for coffee	Students prepare Biscuits
9	Prepare a biscuit suitable for coffee	Students prepare Chocolate Slice
	Recognise the many cultures within Australia and how the traditions, customs, beliefs and values may affect menu planning and food.	Students prepare own food for gifts Of their choice.