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 20/25 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 20/25 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 Unit that combines elements of English, Maths, Technology and Health. I would also like to add in art and music installations from these classes.
Students will be required to:
Students will be required to:
- Survey family on their food preferences and their ideal 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.
- Use procedural texts to create their recipes.
- Use persuasive letter writing:
- to ask suppliers for cutlery and plate 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).
- to ask suppliers for cutlery and plate donations
- 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.
- 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.
What we require!
We are hoping a food supplier would like to provide the food items that the students outline in their initial recipes. We understand this is a big commitment but it is something that would be greatly appreciated.
As a Year 5 cohort there is an expectation to raise money for the upcoming graduation year and this would be a perfect opportunity to do that. With a supplier on board it would mean the money paid by the restaurant patrons gets invested back into the Year 5 cohort rather than spent on the food.
The email that was sent to you will be used as an example persuasive text that students will use to innovate and craft their own letters to suppliers.
The reasons given and the return on investment are all genuine, we will be as forward as we can in mentioning the suppliers on the night e.g. on the menus, on all restaurant communications, online and after the event has occurred.
As a Year 5 cohort there is an expectation to raise money for the upcoming graduation year and this would be a perfect opportunity to do that. With a supplier on board it would mean the money paid by the restaurant patrons gets invested back into the Year 5 cohort rather than spent on the food.
The email that was sent to you will be used as an example persuasive text that students will use to innovate and craft their own letters to suppliers.
The reasons given and the return on investment are all genuine, we will be as forward as we can in mentioning the suppliers on the night e.g. on the menus, on all restaurant communications, online and after the event has occurred.
Other details
We have three parent chefs on board to help out across the event, extensive discussion will be conducted to ensure all students have the capacity to take part and succeed in this fantastic challenge.
We aim to charge around $20/30 for the meal per person, aiming to raise $1500 across the three nights if all donation requests are fulfilled.
Questions?
Please email david.todd@education.wa.edu.au (This is the email address you will have received the web link from)
We aim to charge around $20/30 for the meal per person, aiming to raise $1500 across the three nights if all donation requests are fulfilled.
Questions?
Please email david.todd@education.wa.edu.au (This is the email address you will have received the web link from)
