INSTANT LESSONS POWERPOINT HOSPITALITY CAFE SKILLS & TRENDS YVONNE ASHTON

INSTANT LESSONS POWERPOINT HOSPITALITY CAFE SKILLS & TRENDS YVONNE ASHTON

What s on the CD-ROM in this book? 20 full colour and illustrated PowerPoint slide sets for the Interactive Whiteboard 237 professionally presented slides Editable slides that can be highlighted and annotated Contemporary workplace scenarios and food examples Quick quizzes and short tests for revision PDF version of the book Key features and uses: 20 topics are explored through core sets of slides Teachers can tailor-make their own slide presentations by adding, deleting or altering slides Carefully chosen illustrations and photographs illustrate the relevant concepts On-screen activities test and extend student comprehension Highly visual and creative teaching ideas to appeal to a wide range of students A portable, time-saving and easy-to-access resource

This title was commissioned by Jennifer Gough, project management was by Piper Print Media and Gail McManus Graphics designed the cover.

Yvonne Ashton B.App.Sci. (Con Sci), B.App.Sci (Food Sci) (HONS), BT (Prim and Sec) is a Hospitality teacher at Hallett Cove School in South Australia. She has worked in the Hospitality industry, for a number of different sectors, during the past 18 years including managing her own small food-based business. Yvonne has been an educational consultant for a number of companies, including audio visual productions and other written resources for teachers in Home Economics, Hospitality and Food Technology. Yvonne is currently an executive committee member of the Home Economics Institute of Australia (SA). Yvonne has presented the findings of her thesis at a national conference and has been published in a number of journals. She has also received numerous awards for her academic achievements. Yvonne Ashton and Blake Education 2011 Blake Education owns all copyrights in the literary and the artistic works in this title. Copying of this book for educational purposes The purchasing educational institution may only photocopy pages within this book in accordance with The Australian Copyright Act 1968 (the Act) and provided the educational institution (or body that administers it) has given a remuneration notice to the Copyright Agency Limited (CAL) under the Act. It is a breach of copyright to scan or in any other way make digital copies of the worksheets. It is mandatory that ALL photocopies are recorded by the institution for CAL survey purposes. For details of the CAL licence for educational institutions contact: Copyright Agency Limited Level 15, 233 Castlereagh Street Sydney NSW 2000 Telephone: (02) 9394 7600 Facsimile: (02) 9394 7601 E-mail: enquiry@copyright.com.au The purchasing educational institution may store this book on a retrieval system only in accordance with the terms of the User Agreement printed on the inside back cover of this title. Printed in Australia by Ligare Book Printer Instant Lessons An imprint of Blake Education Pty Ltd ABN 50 074 266 023 108 Main Road Clayton South VIC 3169 Ph: +61 3 9558 4433 info@blake.com.au www.blake.com.au ISBN 978 1 92168 041 0

Introduction This Hospitality series is a collection of theoretical and practical activities that provides students with essential skills and knowledge for working in the hospitality industry. The senior school Hospitality curriculum is explored in a variety of real-life situations through practical activities, research tasks, consolidation questions, quizzes and revision exercises. This title focuses on the café and restaurant industry; preparing espresso coffee; and workplace and food hygiene. The CD-ROM contains 20 PowerPoint presentations which summarise, illustrate and extend the content explored. The icon shown at the right is featured at the end of activities for which there is a complementary presentation. Tips for using PowerPoint presentations are also included on the CD-ROM. The work sheets are provided as PDF files perfect for discussion and annotation using an Interactive Whiteboard. Now check out the PowerPoint slideshow on the CD-ROM. Contents Teacher s notes 4 Workflow plan 6 Food order sheet 7 Glossary of key terms 8 1 The café and restaurant industry PowerPoint slideshow 9 2 The rise of café culture PowerPoint slideshow 11 3 History of cafés and coffee houses PowerPoint slideshow 13 4 Care of the espresso machine PowerPoint slideshow 15 5 The perfect espresso grind and extraction PowerPoint slideshow 17 6 Grind and extraction your turn 19 7 Espresso beans, machines and service PowerPoint slideshow 20 8 Latte art PowerPoint slideshow 22 9 Café beverages other than espresso coffee PowerPoint slideshow 25 10 Tea drinking customs and facts crossword 27 11 Café-style foods PowerPoint slideshow 28 12 Developing a café menu PowerPoint slideshow 30 13 Designing a menu for a café PowerPoint slideshow 32 14 Food safety and hygiene for a café PowerPoint slideshow 33 15 Table setting PowerPoint slideshow 35 16 Current café trends crazy for cupcakes! PowerPoint slideshow 38 17 Current café trends cupcake cafés 39 18 Current café trends afternoon tea PowerPoint slideshow 41 19 Current café trends making afternoon tea 42 20 Current café trends Fair Trade and organic PowerPoint slideshow 43 Selected answers 46

Teacher s notes You will encounter these three icons throughout the activity sheets: Teacher s TIPS Information has been provided below to facilitate the activity. TeacheR PREparaTION The activity requires some teacher preparation, as outlined below. Generally, these activities require teacher supervision. RESEARCH Internet or library research is needed to complete the activity. Teacher s TIps 2. The rise of café culture Question 7: A demonstration of the preparation and service, and/or a sample of instant coffee, flavoured coffee and espresso coffee would help students to complete this activity in greater depth. 6. Grind and extraction your turn Students will need a manual tamp that snugly fits the group handle, not the automatic one often used or the one attached to the grinder. 9. Café beverages other than espresso coffee Question 4: A demonstration of the preparation and service, and/or a sample of a smoothie and a milkshake would help students to complete this activity in greater depth. 14. Food safety and hygiene for a café Question 8: It is important to stress to the students to be subtle in their observations and respect the establishment they analyse, perhaps making their notes after they leave. Question 9: Ensure that the students keep the establishment anonymous when speaking to the class, but have records to prove their analysis for assessment by the teacher. 16. Current café trends crazy for cupcakes! This activity works well as an introduction to the following practical activity. This activity will take a number of classes to complete, with a survey constructed and then conducted before writing the research report. If students can t access a cupcake store, researching a cupcake store online also works. 17. Current café trends cupcake cafés There are many great cupcake books available for minimal cost. Students will find it helpful to have some of these books on hand during the research stage for both inspiration and direction on techniques. 18. Current café trends afternoon tea As each student will be completing a platter of afternoon tea finger foods, it is an excellent assessment task to cater for a real event, especially with afternoon tea being a popular option for staff meetings and traditional recipes generally being of minimal cost. 15. Table setting Question 8: Providing laminated instruction sheets for folding different serviette patterns is a great way to extend the students skills. Make sure there are a variety of styles, from easy through to complex. Instruction sheets can be found on the internet, in hospitality textbooks and on serviette packages. Question 8, part E: Students need to bring in their own materials for this activity so will need prior warning. Question 9: Each lucky dip card should be individually cut out and laminated. Students should choose a card from the pile of upside down cards. The number of lucky dip cards should be the number of students in a maximum sized class, for future use. 4 INSTANT LESSONS POWERPOINT Hospitality: Café skills and trends Yvonne Ashton and Blake Education 2011

Teacher s notes cont d Teacher preparation TIps 6. Grind and extraction your turn This activity is practical so involves some set up. Equipment: Basic preparation tools available in food preparation classrooms Specialist equipment: an espresso machine, commercial coffee grinder, manual tamp and a set of bathroom scales Ingredients: ground coffee beans, and possibly milk and sugar 8. Latte art Questions 6 and 7: These activities are practical so involve some set up. Equipment: Basic preparation tools available in food preparation classrooms Specialist equipment: Question 6: An espresso machine and milk texturing jugs and thermometers. Question 7: An espresso machine, commercial coffee grinder, milk texturing jugs, thermometers, and squeeze bottles. Ingredients: Question 6: Detergent and possibly milk Question 7: Ground coffee beans, milk, chocolate syrup and possibly sugar and stirrers 13. Designing a menu for a café This activity is practical so involves some set up. 17. Current café trends cupcake cafés This activity is practical so involves some set up. Equipment: Basic preparation tools available in food preparation classrooms and possibly specialist equipment needed for a student s design option (they will need to order these) and a digital camera. The students design options should be completed in a practical session, so may need to be modified in quantity and size to reduce cooking times. An authorisation process for teacher approval of items to be made could be useful in making sure that dishes will be prepared in time and on budget. As many highly specialised ingredients may be needed, students should arrange to bring these ingredients in to minimise budget concerns, with the school providing the ingredients for the cupcake base and a batch of frosting. 19. Current café trends afternoon tea This activity is practical so involves some set up. Equipment: Basic preparation tools available in food preparation classrooms and possibly specialist equipment needed for a student s design option (they will need to order these) and a digital camera. The students design options should be completed in a practical session, so may need to be modified in quantity and size to reduce cooking times. An authorisation process for teacher approval of items to be made could be useful in making sure that dishes will be prepared in time and on budget. Equipment: Basic preparation tools available in food preparation classrooms and possibly specialist equipment needed for a student s design option (they will need to order these) and a digital camera. The students design options should be completed in a practical session, so may need to be modified in quantity and size to reduce cooking times. An authorisation process for teacher approval of items to be made could be useful in making sure that dishes will be prepared in time and on budget. 15. Table setting Question 8: Supply a range of service ware, table setting items and coloured paper serviettes. Also supply a variety of magazines with scissors and glue. Coloured pencils should also be available for use if needed. Yvonne Ashton and Blake Education 2011 INSTANT LESSONS POWERPOINT Hospitality: Café skills and trends 5

Latte art The ability to create latte art is a trademark of a quality barista. Latte art is the creation of a design on top of the coffee. It is produced by creatively mixing the crema and textured milk. A quality barista can put creativity into every single cup of coffee even in cafés that pump out hundreds of coffees an hour. A good barista has a passion for coffee. This passion can be demonstrated in the presentation of the coffee. The extra attention that goes into an artistically presented coffee can be the difference between attracting and retaining regular customers and losing custom to the next café. Of course, the attention given to latte art should never be at the expense of the flavour and texture of the coffee. The most common free pour latte art design is the rosetta. It looks like a fern leaf, in the centre of the coffee. 8 Practical 1 Write a definition in your own words for the term latte art. 2 Identify the two parts of a coffee that are mixed together to create a latte art design. 3 Explain why latte art is said to be a trademark of a quality barista. 4 Explain the main benefits of latte art to a café business. There are two main ways to produce latte art. The first is through free pouring designs are made by the way the barista pours the textured milk. One technique is the use of the wrist to change the direction of the pour. The second method of producing latte art is to use a thermometer or a toothpick to draw or etch designs into the brown crema and white textured milk. This method allows more creativity with designs, but takes more time and artistic skill. 5 Number the following steps from 1 to 8 to show the correct sequence for creating the traditional free pouring rosetta pattern. Free pour latte art design rosettta When the cup is about half full and the milk is starting to appear on the surface of the crema, move the jug backwards as you evenly shake the jug from side to side with your wrist. Pour cold milk into a cold milk texturing jug and insert the steam wand into the milk, ensuring that it is no less than 1 cm from the top of the milk When you reach the edge of the cup, pour a thin even stream of milk back through the pattern. Make sure you do not use too much milk as it will submerge the pattern. Pour the milk into the centre of the cup, ensuring that the milk goes through the crema to the bottom. Some baristas like to call this sneaking the milk into the cup, and even tilt the cup towards them onto its side. Swirl the milk in the jug to ensure that the milk and micro foam stay evenly distributed. If any large bubbles have formed, bang the jug on the bench to remove them. Steam the milk to create micro bubbles and a shiny velvety texture until it reaches about 65 C, but no more than 70 C. Extract a perfect shot of espresso. Turn off the steam wand and remove from the milk, wiping the wand and purging the steam. 22 INSTANT LESSONS POWERPOINT Hospitality: Café skills and trends Yvonne Ashton and Blake Education 2011

8 Latte art cont d 6 Practise the pouring wrist action described in the previous question. Use water with a drop of detergent in a milk texturing jug. The water is not quite the same texture as the milk, but is a less wasteful way to practise the pouring action. Practical 7 Demonstrate to the class a latte art technique or create an instructional movie about the latte art technique. 8 Fill in the missing words to complete the information about creating latte art using the etching method. Some words are used more than once. Latte art with the method is done with the end of a, or other tool. The milk is and poured into the of the cup, ensuring that some of the comes through the edge of the pour. Use the tool to create lines and in the. Try moving three dots of into the centre of the white micro foam. Clean the tool and then run it through the of each dot in a circular motion to create three on the top of the coffee. sauce can also be used as part of the technique it can be carefully or squeezed onto the top of the milk, and a tool run through the sauce and milk to create patterns and. can even create and to really individualise the latte. 30 ml art centre chocolate crema designs etching hearts piped pointy portraits textured thermometer toothpick words 9 Compare and contrast the free pouring and etching latte art techniques in the Venn diagram below. ETCHING free pour Coffee art is no longer limited to lattes. Cappuccinos and hot chocolates can be decorated using the same methods with the chocolate sprinkles on top used as an extra design feature. To individualise each cup, you can purchase stencils or make them from the lid of an ice cream container. The design has only two colours but is only limited by the barista s creativity. 10 Draw a design that could be used as a stencil for chocolate powder on top of a cappuccino and hot chocolate for a special occasion or event, such as St Patrick s Day, Christmas, birthday. Yvonne Ashton and Blake Education 2011 INSTANT LESSONS POWERPOINT Hospitality: Café skills and trends 23

8 Latte art cont d 11 Identify the method of latte art used to create each design below etching, free pour or stencil. 12 Draw labelled flowcharts to outline the steps you think are needed to create each latte art design above. Design 1: DESIGN 2: DESIGN 3: 13 Try one of the latte art designs from question 11 to check if your analysis of the technique was correct. 14 View latte art designs on the Internet to sketch three of your favourite designs. Include a sketch or explanation of the most complicated design you saw. Now check out the PowerPoint slideshow on the CD-ROM. 24 INSTANT LESSONS POWERPOINT Hospitality: Café skills and trends Yvonne Ashton and Blake Education 2011

Instant Lessons Quality ready-to-use resources Teach with a simple-to-use technology product featuring fully-illustrated slide sets and student work sheets that present curriculum in an engaging and interactive manner. Use the Hospitality PowerPoint series to supplement your existing resources, to introduce new topics or for revision and assessment purposes. This checklist highlights the major uses and benefits of these products. Versatile uses Teaching benefits Highly visual and creative teaching ideas to appeal to a wide range of students Comprehensive explorations of key curriculum topics Develops greater student interest and understanding A time-saving and easy-to-use resource 20 full colour slide sets for the Interactive Whiteboard Editable slides that can be highlighted and annotated Contemporary workplace scenarios and food examples Quick quizzes and short tests suitable for revision Work sheet tasks and assessment in hard copy and on CD A portable and easy-to-access resource, perfect for the Interactive Whiteboard Hospitality Café skills and trends This Hospitality series is a collection of theoretical and practical activities that provides students with essential skills and knowledge for working in the hospitality industry. The senior school Hospitality curriculum is explored in a variety of real-life situations through practical activities, research tasks, consolidation questions, quizzes and revision exercises. This title focuses on the cafe and restaurant industry; preparing espresso coffee; and workplace food safety and hygiene. The CD-ROM contains 20 PowerPoint presentations which summarise, illustrate and extend the content explored. The work sheets are also provided as PDF files perfect for discussion and annotation using an Interactive Whiteboard. Topics include The rise of café culture Care of the espresso machine Latte art Tea drinking customs Developing a café menu Food safety and hygiene for a café Current café trends Fair Trade and organic produce Associated titles: Instant Lessons PowerPoint: Hospitality - Food preparation 1 - Food preparation 2 Hospitality - Industry and customer service - Cooking and food presentation - Health, safety and security Food Technology - Food in Australia - Food production and development Visit the Blake Education website for more information about the Instant Lessons PowerPoint series, other Hospitality Instant Lessons series, the full list of contents for all titles and ordering advice. Instant Lessons An imprint of Blake Education Pty Ltd ABN 50 074 266 023 108 Main Rd Clayton South VIC 3169 +61 3 9558 4433 www.blake.com.au