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Fliplets

Learning objects Fliplets

TLF ID M020530

This is an eLearning resource designed to introduce students to the operations and terminology used in kitchens in the hospitality industry as a precursor to undertaking the VET Certificate I Kitchen Operations. The resource consists of nine interactive flip books for students, nine teacher guides, and a course overview. Flip book and teacher guide topics include: Tools in the kitchen; Health, safety and security; Food groups; Methods of cookery; and Hospitality industry. Each Fliplet contains easy-to-read information richly scaffolded by images, audio and video, and reinforced by quizzes and glossaries with names, illustrations and audio pronunciations. The Fliplets were initially developed for Aboriginal and Torres Strait Islander students in remote locations but will also have value for students in other contexts.

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Educational details

Educational value
  • This resource is of significant value not only for students undertaking specific vocational learning but also for those interested in the food preparation and hospitality aspects of  Design and technologies and Work studies subjects of the Australian Curriculum. In Design and technologies the resource is directly relevant to the food specialisations area in years 7 and 8 and 9 and 10. Relevant content descriptions in years 7 and 8 include those about analysing how characteristics and properties of food determine preparation techniques and presentation, and selecting and justifying choices of tools, equipment and techniques. In years 9 and 10 they include investigating how the principles of food safety, preservation, preparation, presentation and sensory perceptions influence the creation of food solutions.
  • The Fliplets are equally valuable for the Work studies curriculum. They deliver clear understandings of what work in a commercial kitchen entails and provide a very useful context for the year 9 content description that refers to investigating a wide range of occupations, and the skills and personal qualities required in these fields and for the year 10 content description about analysing the skills needed for effective teamwork in varying work contexts.
  • The resource is inclusive of student diversity. The language levels and range of scaffolding techniques support students for whom English is an additional language or dialect and examples of types of commercial kitchens that resonate with remote communities are provided.
  • The resources support achievement of competencies in SIT12 Tourism, Travel and Hospitality and SIT07 Tourism, Hospitality and Events Training Packages.
Year level

9; 10; 11; 12

Topics Technologies Food products Tools Deductive reasoning Cooking Food technology Materials Nutrition Cooperation Food preparation Work health and safety Hospitality industry Kitchens Chefs Cooks
Learning area
  • Design and technologies
  • Work studies
  • Technologies

Other details

Contributors
  • Contributor
  • Name: Education Services Australia
  • Organization: Education Services Australia
  • Description: Data manager
  • Address: VIC, AUSTRALIA
  • URL: http://www.esa.edu.au/
  • Copyright Holder
  • Name: Northern Territory Government
  • Organization: Northern Territory Government
  • URL: http://www.nt.gov.au/
  • Publisher
  • Name: Northern Territory Government
  • Organization: Northern Territory Government
  • Description: Publisher
  • URL: http://www.nt.gov.au/
  • Resource metadata contributed by
  • Name: Education Services Australia Ltd
  • Organisation: Education Services Australia Ltd
  • Address: AUSTRALIA
  • URL: www.esa.edu.au
Access profile
  • Unknown
Learning Resource Type
  • Interactive
Rights
  • © Northern Territory Government. This material may be used in accordance with the Creative Commons Attribution-Noncommercial-NoDerivs 3.0 Australia (CC BY-NC-ND 3.0 AU) licence https://creativecommons.org/licenses/by-nc-nd/3.0/au/.