Welcome to the Flipped Learning page for Hospitality. You will be able to access all the Flipped Learning resources you will need to keep you up to date with your class work. Enjoy
Year 11 Hospitality
Term 1 2019
Module Week Flipped Learning Access
Knife handling & sharpening W3
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Personal & Environmental Hygiene W3
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Knife types & uses W4
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Precision Cuts Part 1 W4
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Precision Cuts Part 2 W5
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Precision Cuts Part 3 W5
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Act, regulation & codes of practice W6
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Food Safety Legislation W6
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Precision Cuts 4 W6
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Misenplace & Work flow W7
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Cost of Workplace Injury W7
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Contaminants and food allergies W8
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HACCP introduction W8
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Food Poisoning bugs W9
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Roles & responsibilities for WHS W10
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Hazard identification Part 1 W11
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Term 2 2019
Module Week Flipped Learning Access
Hazard identification Part 2 W1
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WHS Legislation W1
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Safety signage W2
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Hospitality emergency procedures W2
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Kitchen brigade organisation W3
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Segmenting oranges W4
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Turning Vegetables W4
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Basic sauces: Part 1 W6
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Basic sauces: Part 2 W7
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Food service & menu types W10
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Term 3 2019
Module Week Flipped Learning Access
Food temperature monitoring W1
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Identifying contaminated food W1
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Standard recipe basics W1
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Pest control measures W2
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Food Safety policies & procedures W2
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4 hour 2 hour rule W3
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Effective portion control W3
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HACCP Plan introduction W3
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HACCP Plan Principle 1 W4
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HACCP Plan Principle 2 & 3 W4
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Cookery Methods: Shallow Frying W5
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HACCP Plan Principle 4 & 5 W5
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Cookery Methods: Poaching W7
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Food Presentation basics W7
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HACCP Plan Principle 6 & 7 W8
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Cookery Methods: Stewing W8
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