2021 - Primary School
Pop Up re5taurant
The idea...
In Term 3, Year 5 students in Room 17 at Woodlands Primary School will take part in a unique pop up restaurant experience.
There will be 3 pop up restaurant evenings in Week 6 of Term 3.
Our class will be split into teams of 10 for each night and each student will take on either the appetiser (3), main (4) or dessert (3).
There will be a maximum capacity of 20/30 people meaning that parents of each child can attend or one parent and a sibling.
Patrons will be required to pay for their meal ahead of time for planning purposes.
There will be 3 pop up restaurant evenings in Week 6 of Term 3.
Our class will be split into teams of 10 for each night and each student will take on either the appetiser (3), main (4) or dessert (3).
There will be a maximum capacity of 20/30 people meaning that parents of each child can attend or one parent and a sibling.
Patrons will be required to pay for their meal ahead of time for planning purposes.
Why?
This is a Business and Economics and a Technology unit that combines elements of English, Maths and Health. I would also like to include art and music installations from these classes.
Students will:
Students will:
- Survey family on their food preferences and their ideal dining budget so teams can understand what overall costs they are working with as well as what food choices they may need to make for their menu. The results of the surveys will be graphed.
- Work with multiplication and division of quantities to expand a recipe to more people.
- Begin to learn about economies of scale.
- Develop recipes that combine ingredients and techniques for healthy eating, taking into consideration environmental impacts and nutritional benefits, and use procedural texts to create these recipes.
- Use persuasive letter writing:
- to ask suppliers for cutlery and crockery donations
- to ask suppliers for cold food storage
- to ask the school to give permission to hold the event (technically this has already been approved).
- Use graphic design to create menus and restaurant theming.
- Use their healthy food knowledge and food preparation in health to understand the best foods to include for health, efficiency and cost; and how to prepare the meals.
- Learn about the ingredients they are choosing, understanding the paddock to plate supply chain as well as learning about traditional food preparation techniques.
- Create a timetable of the day to ensure everything is created with accuracy and efficiency for their team and their guests.
- Look at area to design the optimal table arrangement.
- Analyse restaurant advertising and establish why businesses advertise in certain ways.
- Apply their measurement skills when creating and making the recipes and food.
Answering Logistical Questions
When will this occur?
This will all occur in Week 6 - Mr Todd's final week of school.
Prep time will be from 1pm and restaurant will be open after school...this timing hat it open will depend on 'customer' (Parent) feedback. Students will need to decide when is best to open to ensure customers are satisfied.
The nights the restaurant will be open:
Monday, Wednesday, Thursday.
Where will this occur?
The restaurant will be hosted in Room 17 and 18 across 12/ 14 tables.
The preparation and cooking area will be the wet area in the BER building.
How will you supervise all students from 1pm?
Monday and Thursday - Miss Mitanoski will be booked for a half day.
Wednesday - I have a double DOTT to use.
On each of the days/nights there will be one/two parents voluteering as restaurant managers to ensure the students follow the run sheet they have planned.
Will students need to be onsite for the whole time?
Students will be required for the whole time.
They will decide on their own uniforms for service and bring those clothes to change into after school.
What if students can't attend in the evening?
All the preparation and practice runs will be done in class time so students will have done the majority of the work prior to the end of the school day on their day of cooking.
If they can't attend then arrangements will be made to cover their part of the evening.
Who will be invited?
Students will be allocated two tickets to the evening they are participating in. There will be spare seats on each night to ensure students can invite an extra person if they have more than 2 primary caregivers. It would also be fantastic for the students to host other teachers and administration on nights where capacity allows.
What will you do with parents in separate homes?
If the parents and care givers are all happy to come on the same night, then allowances will be made so that all adults that care for the child can be in attendance. If caregivers/parents want to come on different nights then a suitable arrangement will be made.
What will be served/cooked?
Student teams will be in charge of appertiser, main course and dessert. The meals will be chosen by the student teams from a list of several that I will provide. For simplicity, we will look at the dietary requirements of our guests but may not be cater to all dietary requirements or food allegies. A copy of the recipes will be sent out on request for parents who are concerned.
How will you buy all of the ingredients?
At the start of the unit, students will conduct a survey on all of their parents to find out what price they would pay for a 3 course meal (served by the students). This data will inform our decision on what 'per head price' we will charge. This ticket price will give us an exact budget for the restaurant. Students will need to follow this budget when choosing a recipe and looking at ingredient prices thus ensuring we can afford all items.
Ideally we would get a supermarket to sponsor some/all of the food. I have approached Farmer Jacks, Spudshed, IGA, Woolworths and Coles to see what they think about the idea. If no company is willing to support, it just means we will be operating at cost.
How will you get the ingredients?
The ingredients will come from a selected store.
It depends on the store as to how the ingredients are delivered/ collected.
All items will be delivered or collected on Sunday before the restuarant opens to ensure we have all stock ready for the week. As we are using all stock by Thursday it will not expire in that short space of time.
On this Sunday I will ask parent helpers to join me in putting all food in storage.
Where will you store all ingredients and prep?
There are several fridges in opertion around the school. Each day the ingredients will arrive at 12.20pm and student teams will be required to unpack items and understand how best to store them in the firdges or on bench tops.
How will patrons pay for their meal?
The money will be paid in advance by all guests, like an excursion. I will work closely with Mandy in the 2nd week of term to understand how best to go about this.
What are your timing break downs?
Students and I will work together to come up with the below schedule.
At 1pm the team that is cooking for that night will move into the wet area to prep their ingredients.
At 3.10pm the team will get to work setting up their restaurant.
I believe that parents will select different times in the survery (previously mentioned). It will mean we will give them three staggered start options across the evening, potentially around the 4.15 to 5pm mark. This will be confirmed in Week 1.
What drinks will be served
The restaurant will provide tap water to all guests in glasses. These will be topped up during the nights using pre-filled jugs.
As part of the survey, we will ask guests if a drink with their meal will increase the price they are willing to pay. Restaurant teams will need to decide whether they are going to serving a drink or not.
How are you serving all the drinks and food?
Appetisers will be a shared plate, limiting the amount of crockery.
Main Course and Dessert will be served on individual plates - these will be sourced.
All cutlery, cooking utensils and serving platters will be sourced.
Glasses for water and an extra drink will also be sourced.
If any of the above can't be sourced it would be ideal for a company to sponsor this. If this is not possible we will hire and align that with our budgets.
How will you cook the food?
The appetiser will be prepared prior to the restaurant opening meaning it just needs to be served. It will be a cold dish and require zero cooking.
The dessert will be served cold and baked/cooked prior to restaurant opening meaning it just needs to be plated.
The main course will be something that can sit in an oven or pot to heat and keep warm. Cooking on the hot plates will be in pots, not frying pans, to avoid risk of spitting oils or sauces.
Example Menu:
Tomato salsa dip and corn chips
Cold ingredients prepared and chilled. Served in a big dish with a side bowl of chips.
Spaghetti bolognese
All ingredients chopped and cooked prior to opening, sauce put in huge dish and kept warm in the oven. Spaghetti cooked in several pots just before serving.
Chocolate cake and icecream
Cakes cooked earlier in the day and stored. Cut just prior to service, a quick microwave to heat cake and icecream served from chiller.
Will students need to use knives and other dangerous equipment?
Yes
Students will learn about the importance of different tools in the kitchen and this includes knife use as well as the rest of the equipment we will be using. We will do a class workshop on how to use knives, the oven and pans with one of the parent chefs in our class. This workshop will also involve basic first aid in the kitchen.
On the day of their restaurant, we will have ample time to prepare and cook all ingredients and this means we won't need to rush whilst using any equipment including the knives. We will have supervision from parents on the day thus ensuring the safety of students whilst using the trickier equipment.
A first aid kit will also be stored in the wet area for the duration of this week .
Are there any legalities around serving food and food safety?
After consulting with two chefs they both agree it should be a formality that patrons sign a waiver in case any food issue occurs, this waiver will also cover any allergies. The recipes will be extremely low risk in terms of food safety, the students will learn about safe food preparation and will be supervised on the day, however, it is important to cover all bases.
What will you do in the event of a last minute lockdown or change in COVID-19 restrictions?
Just as the hospitality industry has needed to adapt, our restaurants will also need to adapt. If the food has already been purchased, students will need to enact a backup plan to make their restaurants takeaway only, with additional PPE and contactless pick-up.
What do you need from Admin?
- Approval of the above ideas
- Sarah Mitanoski approved for the listed half days
- P&C involvement if any money will be raised.
- Your attendance if you are keen!?
- Approval of timings and use of wet area/ Room 17 and 18 after hours for these three nights.
- Flexibility in use of on site facilities (toilets, glass ware, plates).
This will all occur in Week 6 - Mr Todd's final week of school.
Prep time will be from 1pm and restaurant will be open after school...this timing hat it open will depend on 'customer' (Parent) feedback. Students will need to decide when is best to open to ensure customers are satisfied.
The nights the restaurant will be open:
Monday, Wednesday, Thursday.
Where will this occur?
The restaurant will be hosted in Room 17 and 18 across 12/ 14 tables.
The preparation and cooking area will be the wet area in the BER building.
How will you supervise all students from 1pm?
Monday and Thursday - Miss Mitanoski will be booked for a half day.
Wednesday - I have a double DOTT to use.
On each of the days/nights there will be one/two parents voluteering as restaurant managers to ensure the students follow the run sheet they have planned.
Will students need to be onsite for the whole time?
Students will be required for the whole time.
They will decide on their own uniforms for service and bring those clothes to change into after school.
What if students can't attend in the evening?
All the preparation and practice runs will be done in class time so students will have done the majority of the work prior to the end of the school day on their day of cooking.
If they can't attend then arrangements will be made to cover their part of the evening.
Who will be invited?
Students will be allocated two tickets to the evening they are participating in. There will be spare seats on each night to ensure students can invite an extra person if they have more than 2 primary caregivers. It would also be fantastic for the students to host other teachers and administration on nights where capacity allows.
What will you do with parents in separate homes?
If the parents and care givers are all happy to come on the same night, then allowances will be made so that all adults that care for the child can be in attendance. If caregivers/parents want to come on different nights then a suitable arrangement will be made.
What will be served/cooked?
Student teams will be in charge of appertiser, main course and dessert. The meals will be chosen by the student teams from a list of several that I will provide. For simplicity, we will look at the dietary requirements of our guests but may not be cater to all dietary requirements or food allegies. A copy of the recipes will be sent out on request for parents who are concerned.
How will you buy all of the ingredients?
At the start of the unit, students will conduct a survey on all of their parents to find out what price they would pay for a 3 course meal (served by the students). This data will inform our decision on what 'per head price' we will charge. This ticket price will give us an exact budget for the restaurant. Students will need to follow this budget when choosing a recipe and looking at ingredient prices thus ensuring we can afford all items.
Ideally we would get a supermarket to sponsor some/all of the food. I have approached Farmer Jacks, Spudshed, IGA, Woolworths and Coles to see what they think about the idea. If no company is willing to support, it just means we will be operating at cost.
How will you get the ingredients?
The ingredients will come from a selected store.
It depends on the store as to how the ingredients are delivered/ collected.
All items will be delivered or collected on Sunday before the restuarant opens to ensure we have all stock ready for the week. As we are using all stock by Thursday it will not expire in that short space of time.
On this Sunday I will ask parent helpers to join me in putting all food in storage.
Where will you store all ingredients and prep?
There are several fridges in opertion around the school. Each day the ingredients will arrive at 12.20pm and student teams will be required to unpack items and understand how best to store them in the firdges or on bench tops.
How will patrons pay for their meal?
The money will be paid in advance by all guests, like an excursion. I will work closely with Mandy in the 2nd week of term to understand how best to go about this.
What are your timing break downs?
Students and I will work together to come up with the below schedule.
At 1pm the team that is cooking for that night will move into the wet area to prep their ingredients.
At 3.10pm the team will get to work setting up their restaurant.
I believe that parents will select different times in the survery (previously mentioned). It will mean we will give them three staggered start options across the evening, potentially around the 4.15 to 5pm mark. This will be confirmed in Week 1.
What drinks will be served
The restaurant will provide tap water to all guests in glasses. These will be topped up during the nights using pre-filled jugs.
As part of the survey, we will ask guests if a drink with their meal will increase the price they are willing to pay. Restaurant teams will need to decide whether they are going to serving a drink or not.
How are you serving all the drinks and food?
Appetisers will be a shared plate, limiting the amount of crockery.
Main Course and Dessert will be served on individual plates - these will be sourced.
All cutlery, cooking utensils and serving platters will be sourced.
Glasses for water and an extra drink will also be sourced.
If any of the above can't be sourced it would be ideal for a company to sponsor this. If this is not possible we will hire and align that with our budgets.
How will you cook the food?
The appetiser will be prepared prior to the restaurant opening meaning it just needs to be served. It will be a cold dish and require zero cooking.
The dessert will be served cold and baked/cooked prior to restaurant opening meaning it just needs to be plated.
The main course will be something that can sit in an oven or pot to heat and keep warm. Cooking on the hot plates will be in pots, not frying pans, to avoid risk of spitting oils or sauces.
Example Menu:
Tomato salsa dip and corn chips
Cold ingredients prepared and chilled. Served in a big dish with a side bowl of chips.
Spaghetti bolognese
All ingredients chopped and cooked prior to opening, sauce put in huge dish and kept warm in the oven. Spaghetti cooked in several pots just before serving.
Chocolate cake and icecream
Cakes cooked earlier in the day and stored. Cut just prior to service, a quick microwave to heat cake and icecream served from chiller.
Will students need to use knives and other dangerous equipment?
Yes
Students will learn about the importance of different tools in the kitchen and this includes knife use as well as the rest of the equipment we will be using. We will do a class workshop on how to use knives, the oven and pans with one of the parent chefs in our class. This workshop will also involve basic first aid in the kitchen.
On the day of their restaurant, we will have ample time to prepare and cook all ingredients and this means we won't need to rush whilst using any equipment including the knives. We will have supervision from parents on the day thus ensuring the safety of students whilst using the trickier equipment.
A first aid kit will also be stored in the wet area for the duration of this week .
Are there any legalities around serving food and food safety?
After consulting with two chefs they both agree it should be a formality that patrons sign a waiver in case any food issue occurs, this waiver will also cover any allergies. The recipes will be extremely low risk in terms of food safety, the students will learn about safe food preparation and will be supervised on the day, however, it is important to cover all bases.
What will you do in the event of a last minute lockdown or change in COVID-19 restrictions?
Just as the hospitality industry has needed to adapt, our restaurants will also need to adapt. If the food has already been purchased, students will need to enact a backup plan to make their restaurants takeaway only, with additional PPE and contactless pick-up.
What do you need from Admin?
- Approval of the above ideas
- Sarah Mitanoski approved for the listed half days
- P&C involvement if any money will be raised.
- Your attendance if you are keen!?
- Approval of timings and use of wet area/ Room 17 and 18 after hours for these three nights.
- Flexibility in use of on site facilities (toilets, glass ware, plates).
