/ ALDRIDGE STATE HIGH SCHOOL
P.O BOX 3061 PALLAS STREET
MARYBOROUGH. 4650 / Phone
410 8444
Fax
4120 8400

YEAR 10 INTRODUCTION TO HOSPITALITY

CRITERION 1: Practical skills and application

Criterion 2: Planning and decision making

TEACHER:

DUE DATE: ______

STUDENT NAME: ______

TASK:

To be successful in the Hospitality industry or more specifically in a commercial kitchen there are certain traits or qualities you need to possess. A high degree of attention to detail, consistency and the ability to be well organised are traits that are highly prized within the Hospitality industry.

Your task is to plan and re-produce an Asian inspired stir fry after watching a demonstration from your teacher.

You will:

1. Plan and organise your time to complete the product in the given time frame by producing a detailed and well organised work plan.

2. Follow your plan to complete a quality product in the given time frame.

3. Evaluate the finished product, your planning and decision making and make recommendations for improvements.

When performing practical tasks, the student:
CRITERION 1: Practical skills and application
when performing practical skills
§  selected appropriate techniques
§  correctly performed all techniques to a high standard of workmanship
§  works hygienically and in a safe manner / when performing practical skills
§  selected appropriate techniques
§  correctly performed most techniques to a high standard of workmanship
§  Mostly works hygienically and safely / when performing practical skills
§  most techniques were appropriate for task
§  some techniques were not correctly performed but this had little effect on end product
§  Sometimes work hygienically and safely / when performing practical skills
§  some techniques were appropriate for the task
§  some techniques were not correctly performed and this had a negative effect on the end product
§  Occasionally works safely and hygienically / when performing practical skills
§  some techniques were performed
§  techniques were usually not correctly performed and this had a negative effect on the end product
§  Hygiene and safety are poor.
§  colour of all foods is of high quality
§  texture of all foods is appropriate
§  flavour of all foods is of high quality
§  appearance of foods is of high quality
§  overall, standard of finished product is of high quality / §  colour of foods is of a quality standard
§  texture of most foods is appropriate
§  flavour of foods is quality
§  appearance of foods is of a quality standard
§  overall, standard of finished product is of quality / §  colour of foods is acceptable
§  texture of foods is acceptable
§  flavour of foods is acceptable
§  appearance of foods is acceptable
§  overall, standard of finished product is of acceptable quality / §  some of colour, texture, flavour or appearance are acceptable
§  overall, standard of finished product varies in quality / §  any of colour, texture, flavour or appearance are acceptable
§  presentation is attractive and appetising
§  garnishing is appropriate and attractive / §  presentation is generally attractive and appetising
§  garnishing is appropriate / §  presentation is simple with some consideration of attractiveness/ appeal
§  garnishing is simple and does not detract from appeal / §  presentation is simple
§  garnishing detracts from appeal / §  food is presented with little regard for attractiveness/ appeal
food would be considered high quality / food would be considered quality / food would be acceptable to / food would not be acceptable / food would not be acceptable
reflects on task evaluates planning, implementation, and makes recommendations if relevant / reflects on task and evaluates some aspects of planning, implementation, makes recommendations if relevant / evaluates some aspects of task performance / Evaluates very little of the task / Does not evaluate any aspects of planning
CRITERION 2: Planning and decision making
A / B / C / D / E
effectively plans and organises resources for completion of task, managing all available resources efficiently / plans and organises resources for completion of task, managing most available resources efficiently / adequately plans and organises resources so that task is completed to an acceptable standard, managing some resources / attempts to plan and organise resources so that task is completed / planning and organising may not be sufficient to ensure task is completed

Teacher Comments: ______

Overall Grade: Criterion 1: ______Criterion 2: ______

Recipe: Asian beef stir-fry

Ingredients (serves 1)

·  150g hokkien noodles

·  2 tsp sesame oil

·  100g lean beef rump steak, excess fat removed, thinly sliced across the grain

·  50g broccoli, cut into small florets

·  ½ small onion, cut into brunoise.

·  ½ medium zucchini, cut into julienne.

·  ½ medium carrot, cut into julienne.

·  1 crushed garlic

·  10gm minced ginger

·  50g green beans, topped, diagonally sliced

·  1 tbs water

·  1 tbs hoisin sauce

·  1 tbs soy sauce

Method

1.  Place the noodles in a large heat-resistant bowl and cover with boiling water. Stand for 5 minutes and then drain well. Set aside.

2.  Meanwhile, heat ½ the sesame oil in a large wok/fry pan over high heat. Add the beef and stir-fry for 2-3 minutes or until just cooked. Remove from the wok and set aside.

3.  Add the remaining oil and reduce heat to medium-high. Add the broccoli, zucchini and beans. Stir-fry for 2 minutes. Add the noodles and water. Cover and cook, tossing occasionally, for 1-2 minutes or until the vegetables are tender but crisp.

4.  Return beef to the wok with the hoisin sauce and soy sauce. Toss until well combined and heated through. Serve immediately

Work Plan

Recipe Name: ______Student Name: ______

Ingredients / Equipment

Preparation:

Method:

______Evaluation of planning and product. What could I have done differently? ______