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M@ster of Chefs
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M@ster of Chefs

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Albion Park High School Powerpoint about their project M@ster of Chefs. To be used in ISER post on DERNSW blog.

Albion Park High School Powerpoint about their project M@ster of Chefs. To be used in ISER post on DERNSW blog.

Published in: Technology, Art & Photos
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  • 1. APHS Use of Technologies & Applications
  • 2. Moodle (abbreviation for Modular Object-Oriented Dynamic Learning Environment) A free and open-source e-learning software platform run through the school DET server. It allows teachers to create online courses in which students can access coursework, link to relevant files and information and upload completed tasks for marking. Students can also access the Moodle page from home.
  • 3. OneNote Microsoft OneNote, is a software package for free-form information gathering and multi-user collaboration. In the M@ster of Chefs unit of work we have used OneNote to organise student activities and research tasks and have encouraged students to manage and facilitate their own learning and management of tasks
  • 4. Adobe Photoshop Elements 7 Adobe® Photoshop® Elements is a photo-editing and photo-organizing program. Photoshop Elements allows students to edit photos they have taken of meals they have cooked. They are able to enhance photos taken during practical lessons and develop a professional looking photograph by cropping, changing opacity, adjusting brightness, contrast and colour to enhance their photographs ready to insert into their recipe-e-book template. Students used the Tools4U tutorials available through TALE
  • 5. Blog Ed Both Students and Teachers have utilised Blog Ed for sharing ideas on the M@ster of Chefs unit We have used Blog Ed for collaboration of ideas on sharing valuable information on recipes, cooking tips and use of technologies.
  • 6. Recipe Calculator - Curriculum Support Students used the recipe calculator to estimate the cost of their “Mystery Box” recipe. Students worked through the PowerPoint tutorial available on the curriculum support website which also provides a formulated excel document that students can edit with their own recipe to find out cost, profit and mark up information. Type recipe name here. Change size, font and style! INGREDIENTS PURCHASEUNIT COST Recipe Quantity gms/mls gms/mls Unit Cost $ Total Cost $ Method: Enter ingredients below 1/2 C, t,T 100 500 2.5 Total Cost $0.00 Selling price per serve $1.00 No. Serves Profit per serve Cost per serve % Mark up REQUIRED MEASURE My Recipe Calculator 1.
  • 7. Recipe Calculator - Worked student example Chicken and Star Noodle Soup PURCHASEUNIT COST Recipe Quantity gms/mls gms/mls Unit Cost $ Total Cost $ Method: 1/2 C, t,T 100 500 2.5 1t 5 500 $5.26 $0.05 1 1 1 $0.69 $0.69 1 50 1000 $1.47 $0.07 1 200 500 $7.75 $3.10 2C 500 1000 $2.49 $1.25 1 100 100 $1.29 $1.29 1 1 1 $1.98 $1.98 1 100 600 $2.99 $0.50 1/2t 5 250 $2.17 $0.04 Total Cost $8.97 Selling price per serve $10.00 No. Serves 2 Profit per serve $5.51 Cost per serve $4.49 % Mark up 123% REQUIRED MEASURE My Recipe Calculator 1.Heat the oil in a large saucepan over medium heat. Add the onion and carrot and cook, stirring, for 5 minutes or until carrot softens. Add the chicken and cook, stirring, for 5 minutes or until chicken is brown all over. 2. Add the stock and bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is tender. 3. Meanwhile: fold rice noodle sheets in half lengthways. Use a 3.5cm- diameter star-shaped pastry cutter to cut star shapes from the rice noodle sheets. 4. Add star noodles and half the shallot to the soup. Simmer, stirring occasionally, for 5 minutes or until rice noodles separate and are heated through. Ladle soup among bowls. Top with remaining shallot and serve immediatelywith crusty bread and butter .
  • 8. Recipe Calculator - Worked student example Chicken and Star Noodle Soup PURCHASEUNIT COST Recipe Quantity gms/mls gms/mls Unit Cost $ Total Cost $ Method: 1/2 C, t,T 100 500 2.5 1t 5 500 $5.26 $0.05 1 1 1 $0.69 $0.69 1 50 1000 $1.47 $0.07 1 200 500 $7.75 $3.10 2C 500 1000 $2.49 $1.25 1 100 100 $1.29 $1.29 1 1 1 $1.98 $1.98 1 100 600 $2.99 $0.50 1/2t 5 250 $2.17 $0.04 Total Cost $8.97 Selling price per serve $10.00 No. Serves 2 Profit per serve $5.51 Cost per serve $4.49 % Mark up 123% REQUIRED MEASURE My Recipe Calculator 1.Heat the oil in a large saucepan over medium heat. Add the onion and carrot and cook, stirring, for 5 minutes or until carrot softens. Add the chicken and cook, stirring, for 5 minutes or until chicken is brown all over. 2. Add the stock and bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is tender. 3. Meanwhile: fold rice noodle sheets in half lengthways. Use a 3.5cm- diameter star-shaped pastry cutter to cut star shapes from the rice noodle sheets. 4. Add star noodles and half the shallot to the soup. Simmer, stirring occasionally, for 5 minutes or until rice noodles separate and are heated through. Ladle soup among bowls. Top with remaining shallot and serve immediatelywith crusty bread and butter .
  • 9. Freemind FreeMind allows the user to edit a hierarchical set of ideas around a central concept. The non- linear approach assists in brainstorming new outlines and projects as ideas are added around the mind map.
  • 10. e – book templates - examples Students used Microsoft office Word to edit recipe templates. They were given the following as an example of the main meal then blank templates they were able to edit.
  • 11. e – book templates – unedited templates

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