Title: TEACHER: How to use this course material
Course: GreenPopUp4all - Open course > Section: Introduction to Blended learning module

Please get familiarized with Teacher's manual and especially the Roadmap made. https://www.thinglink.com/card/1720054677745173157.

Here are brief instructions for how to use this the material

1. Get familiar with the concept (Roadmap)
2. Decide the theme (Nordic Kitchen, Street food, Finger Food, Seafood etc)
3. Plan the frist three lessons which can be online (part of blended learning) in a classroom - your choice.
  1. Lesson one - find the material from this platform
Lesson goals -
    - explain what is blended learning (on the roadmap), what are the benefits and what will your students learn from it, explain the reasons you are doing it.
    - Give instructions for the Task 1: introduction
    - Present the theme of the week to students.
    - Ask your students to fill in the pre-questionare concearning blended learning
  2. Lesson two
Goals -
    - Familiarize the students with Sustainability in catering with the material that you can find in the Moodle platform.
    - Familiarize the students with entrepreneurial mindset with the material that you can find in the Moodle platform.
    - Give instructions for the Task 2: Discuss about sustainability and entrepreneurial mindset in waiters and chef's work.
  3. Lesson three
Goals -
    - Familiarize the students - what is a business idea. The material can be found in Moodle.
Give instructions for the Task 3: Entrepreneurial mindset in waiter's chef's work
 Give instructions for the Task 4: Business ideas
  4. Lesson four
Goals -
    - Task 5: Brainstorming the business idea
    - Give students practical advice conserning the workshop:
    - Introduce the program of the workshop week and local city where the workshop will take place.
    - Finally inform your students on practical issues like kitchen glothes and shoes, lapstops and import issues. You will start the workshops (hands on learning phase) next. Give instructions to that phase.
    - After the common lesson advice students to continue planning the business idea using the chosen tool
    - Ask your students to fill in the questionnaire about blended learning sessions (if used)

  5. Workshops
Plan the workshop days for your students https://www.thinglink.com/card/1720054752357647013
    1. Workshop
Advice your students to:
      - Finalize the business idea and the menu of the PopUp Restaurant
      - Choose the final idea/theme of the restaurant
      - Decide portions based on given ingredients
      - Order the ingredients based on student groups' menu
      - Pricing
      - Give students instructions how to price the menu of the restaurant.
      - Utilize the template of pricing if possible.
      - Marketing
      - Give students orders how to plan decorations of the restaurant using sustainability solutions.
      - Give students ideas how to write the menu and create customer feedback survey.
      - Give students advice how to create a poster for the restaurant.
      - Co-operate with marketing departmet of your college to get customers to PopUp Restaurants.
    2. Workshop
Advice your students to:
      - Prepare portions and table settings
      - Start Mice en place in the training kitchen together.
      - Start table settings - take into account sustainability solutions.
      - Choose plates, cutlery etc. with your students based on the business idea.
    3. Workshop
Start implementation of the PopUp Restaurant
      - Before starting implementation make a table chart
      - Check that students in kitchen and restaurant are in action
      - During implementation facilite and give advice. Let students be head of PopUp restaurants.
  6. Feedback and self-evaluation
    - Analyze and have a discuss about custome feedback.
    - Facilitate self-evaluation; what went well and what is needeed to develope.