Name
Our Happy Hour
Topic
English (contributions from Business Studies, Cooking, Service teachers will be useful)
Learning time
6 hours and 40 minutes
Designed time
6 hours and 40 minutes
Size of class
15-18
Description
Students, in groups of four or five people, have to set up their own drinking establishment and to organize some happy hour events in order to promote it. They will be asked the following questions: "What kind of menu would you offer during these happy hour events? What material would you prepare to promote them? You would want to invent a new kind of cocktail/long drink/finger food dish in order to make it become a sort of trademark for your establishment. Take into consideration the local context and try to use local products as well"
Aims
Learn about cocktails, finger food, long drinks, local products; learn about menus; learn about promotional activities and kinds of drinking establishments. Be able to write a menu, a creative recipe and promotional material. Cooperate to produce the aforementioned material.
Outcomes
Knowledge, Analysis, Evaluation, Synthesis, Comprehension
Editor
TizianaIop
Edit
Getting ready: making decisions, on event, menu, trademark product, promotional material.
120 minutes)
  • Collaborate
    5
    0
    Students' groups are set up by the teacher using the TeamUp tool. Groups are composed of four or five people, possibly living close to each other so as to foster cooperation outside the classroom for the activities to be carried out at home.
  • Collaborate
    15
    0
    Students are given the assignment and asked to decide who should take on which role in their groups. They will collectively decide which kind of drinking establishment they would like to set up and which kind of happy hour events they would like to organize, then they will need to identify one person who is in charge of the visual layout of the menu and the promotional material, one who researches local products to use in the recipes, one who checks the grammatical accuracy of the materials and one who checks the timing and progress of their work.
  • Discuss
    40
    0
    Working in groups, students decide which kind of menu is more suitable for their events (the teacher makes sure that they understand the notion of happy hour and encourages them to look up some examples of happy hour menu, in order to elicit what makes them successful). They take care about including some local products in their dishes.
  • Discuss
    30
    0
    Students agree on a kind of promotional material to promote their initiative.
  • Discuss
    30
    0
    Relying on their experience in cooking and bar classes, students agree on their "trademark" product, which is supposed to characterize their menu.
Notes:
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Working on our Happy Hour
60 minutes)
  • Produce
    0
    Students start working at home on their menu, trademark product and promotional material, each of them taking care of the tasks the group has assigned him/her.
  • Produce
    60
    0
    Working in class, supported by the teacher, students refine their materials and update the teacher as to the progress of their work. In order to do so, they both talk to the teacher and fill in quick questionnaires asking them about the problems encountered in this activity, what they feel they have learnt and what they feel they need to be supported with.
  • Produce
    0
    If needed, students go on working at home to finalise their materials.
Notes:
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Resources linked: 0
Presenting our work
90 minutes)
  • Practice
    60
    0
    The students present their materials and menus to the class and to their cooking and bar teachers, answering questions about them and giving reasons for the choices they made.
  • Collaborate
    20
    0
    Students work together to assess other groups' materials and menus; they are given a checklist of criteria products should meet and are asked to come to a group decision as to the best products and as to the suggestions to give to other groups in order to improve their work. A similar checklist is given to the teachers, who will judge the products according to standards as close as possible to professional ones.
  • Discuss
    10
    0
    Taking into consideration the remarks both of the teachers and of the students and the criteria provided in the checklist. the class will agree on the three best works.
Notes:
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Resources linked: 0
Sharing our work
130 minutes)
  • Produce
    120
    0
    In the context of a school open day, the class presents their work in the form of an exhibition and of practical demonstration of their menu, which they will cook and serve to the guests.
  • Discuss
    10
    0
    In a subsequent class context, the teacher will convey his/her impressions on the job done and will assess the individual and group perfomance of the students, who will be given a mark according to their performance in the preparatory phase and during the open day exhibition. A rubric will be provided so that students realise what their weaknesses and strenghts were and how they were assessed (this rubric could be provided at the beginning of the activity as well).
Notes:
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Resources linked: 0

Learning Experience

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Social learning graph will not display correctly, because one or more learning types do not have group size set.